Best 2 Crusty Loaf Cake Recipes

Indulge in a delectable journey with our Crusty Loaf Cake, a symphony of flavors and textures that will tantalize your taste buds. This extraordinary cake is not just a dessert; it's an experience. Its rustic charm, golden-brown crust, and fluffy, moist interior create a harmonious balance that will leave you craving more. Discover the secrets behind this culinary masterpiece, with our collection of carefully crafted recipes. From the classic Crusty Loaf Cake, featuring a delightful vanilla sponge and a touch of lemon zest, to the decadent Chocolate Crusty Loaf Cake, bursting with rich cocoa flavor and a velvety ganache frosting, each recipe offers a unique twist on this timeless treat. Embark on a baking adventure and create memories that will last a lifetime.

Here are our top 2 tried and tested recipes!

CRUSTY FRENCH LOAF

Crusty French Loaf image

A delicate texture makes this French bread absolutely wonderful. I sometimes use this French bread recipe to make breadsticks, which I brush with melted butter and sprinkle with garlic powder. -Deanna Naivar, Temple, Texas

Provided by Taste of Home

Time 45m

Yield 1 loaf (16 pieces).

Number Of Ingredients 9

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
3 to 3-1/4 cups all-purpose flour
Cornmeal
1 large egg white
1 teaspoon cold water

Steps:

In a large bowl, dissolve yeast in warm water. Add sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes. , Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle cornmeal over a greased baking sheet; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes. , Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

SIMPLE CRUSTY BREAD

Simple Crusty Bread image

We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.

Provided by Nick Fox

Categories breads, side dish

Time 3h45m

Yield 4 loaves

Number Of Ingredients 4

Ingredients

1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough
Cornmeal

Steps:

In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Tips:

Mise en Place: Before starting, ensure you have all the ingredients and equipment ready. This will make the baking process smoother and more efficient.
Quality Ingredients: Use high-quality ingredients for the best results. Fresh butter, eggs, and flour will contribute to a delicious and flavorful cake.
Proper Measuring: Measure the ingredients accurately using a kitchen scale or standard measuring cups. Incorrect measurements can affect the texture and flavor of the cake.
Mixing: Mix the ingredients thoroughly to ensure they are well incorporated. Overmixing can result in a tough cake, so mix just until the ingredients are combined.
Baking Temperature: Preheat the oven to the correct temperature before baking. The temperature and baking time specified in the recipe are crucial for achieving the desired texture and doneness.
Cooling: Allow the cake to cool completely before frosting or serving. This will help the cake set properly and make it easier to handle and decorate.

Conclusion:

With its moist texture, rich flavor, and beautiful crust, this classic loaf cake is a delightful treat perfect for any occasion. Whether you enjoy it plain, with a simple glaze, or topped with your favorite frosting, this versatile cake is sure to satisfy your sweet tooth. So gather your ingredients, preheat your oven, and embark on a delightful baking journey. Happy baking!