Best 3 Uncle Steves Crusty Bread Recipes

**Uncle Steve's Crusty Bread: A Culinary Journey into Rustic Perfection**

In a world of culinary delights, few things can match the allure of a perfectly baked crusty bread. Its golden-brown exterior, inviting aroma, and soft, chewy interior create a symphony of flavors that tantalize the taste buds. Uncle Steve's Crusty Bread recipe is a testament to the art of breadmaking, offering a delightful combination of simplicity and rustic charm. Crafted with a select blend of flours, this bread boasts a remarkable texture and depth of flavor. Whether you're a seasoned baker or just starting your culinary adventure, this recipe promises a rewarding experience that will leave you craving for more. Embark on a journey into the world of sourdough starters, kneading techniques, and the magic of fermentation as you recreate this classic bread in your own kitchen. This recipe collection also includes variations such as No-Knead Crusty Bread, a fuss-free option that yields equally delicious results, and Sourdough Crusty Bread, a delightful treat for sourdough enthusiasts. Get ready to indulge in the wholesome goodness of homemade bread, perfect for breakfast, sandwiches, or simply savoring on its own.

Let's cook with our recipes!

CRUSTY HOMEMADE BREAD

Crusty Homemade Bread image

Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 pieces).

Number Of Ingredients 5

Ingredients

1-1/2 teaspoons active dry yeast
1-3/4 cups warm water (110° to 115°)
3-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or additional flour

Steps:

In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

DUTCH-OVEN BREAD

Dutch-Oven Bread image

Crackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Catherine Ward, Taste of Home Prep Kitchen Manager

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 4

Ingredients

3 to 3-1/2 cups (125 grams per cup) all-purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1-1/2 cups water (70° to 75°)

Steps:

In a large bowl, whisk 3 cups flour, yeast and salt. Stir in water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until bread is deep golden brown and sounds hollow when tapped, 15-20 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 18g carbohydrate (0 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:

Use a kitchen scale to accurately measure ingredients, especially flour and water. This will ensure consistent results every time you bake.
Make sure your water is warm, but not hot. Hot water will kill the yeast and prevent the bread from rising properly.
Knead the dough until it is smooth and elastic. This will help develop the gluten in the flour, which will give the bread a chewy texture.
Let the dough rise in a warm place until it has doubled in size. This will allow the yeast to produce carbon dioxide gas, which will cause the bread to rise.
Bake the bread in a preheated oven. This will help create a crispy crust.
Let the bread cool completely before slicing. This will help prevent the bread from tearing.

Conclusion:

Uncle Steve's Crusty Bread is a delicious and versatile bread that can be enjoyed on its own or used to make sandwiches, toast, or croutons. It is a great bread for beginners, as it is relatively easy to make and does not require any special equipment. With a little practice, you can be baking delicious crusty bread like a pro!