Quick Crusty Bread Recipes

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CRUSTY ARTISAN BREAD



Crusty Artisan Bread image

Looking for a delicious no knead bread? This Crusty Artisan Bread Recipe comes together quick and easy!

Provided by Alicia Skousen

Categories     Bread

Time 35m

Number Of Ingredients 4

1 1/2 tablespoons instant yeast
3 cups warm water
1 tablespoon salt
6 1/2 cups unbleached (all-purpose flour, plus more for dusting dough)

Steps:

  • In a large bowl, dissolve yeast in warm water.
  • Mix in salt and flour, stirring until there are no dry patches. The dough will be very soft and not like a typical bread dough.
  • Cover with a kitchen towel and let rise in a warm place for 2 hours.
  • After rising, divide dough into two pieces and shape each into a round ball.
  • Place each ball of dough on a piece of parchment paper, and let rest 40 minutes.
  • During the second rise, preheat oven to 450. Place a baking stone or overturned baking sheet on the upper oven rack, and a broiler pan or metal cake pan on the lower shelf. Heat the baking stone at least 20 minutes before baking.
  • When the dough is ready to bake, dust it with flour and cut three deep slashes across the top. Slide the dough on the parchment paper onto the baking stone using a pizza peel (or a thin cutting board).
  • Pour a cup of water into the broiler pan/cake pan and shut the oven door quickly. Bake until golden brown, 24-28 minutes.

Nutrition Facts : Calories 123 kcal, ServingSize 1 serving

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

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.

EASY CRUSTY BREAD



Easy crusty bread image

The most delicious bread recipe I have tried. It is easy to make and requires very little effort and delivers a crusty, delicious loaf every time.

Provided by Alida Ryder

Categories     Bread

Time 2h25m

Number Of Ingredients 5

1½ cups warm water
10 g (2tsp) instant yeast
1 tsp sugar
3 cups flour ((+1 cup for dusting) )
1 tsp salt

Steps:

  • In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
  • Add the flour and salt then knead with the dough hook for 5 minutes.
  • The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
  • Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
  • Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
  • Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
  • When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
  • Cover with the tea towel and allow to rise for another 30 minutes.
  • Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
  • Place in the oven and allow to bake for 30 minutes.
  • Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
  • Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.

Nutrition Facts : Calories 186 kcal, Carbohydrate 34 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

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

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.

CRUSTY DUTCH OVEN BREAD



Crusty Dutch Oven Bread image

An incredibly easy, crusty white bread cooked inside a Dutch oven.

Provided by Stacey

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h10m

Yield 12

Number Of Ingredients 4

4 cups bread flour
1 ½ cups water
2 teaspoons salt
1 teaspoon active dry yeast

Steps:

  • Pour bread flour into the bowl of an electric stand mixer and add water, followed by salt. Sprinkle yeast over the surface and allow to dissolve, about 5 minutes.
  • Mix on medium speed using the paddle attachment until the dough comes together. Replace the paddle with a dough hook. Continue mixing until dough is smooth and elastic, about 10 minutes.
  • Cover the bowl with plastic wrap and allow to the dough to rise to about twice its size, 30 to 45 minutes. Push a finger into the dough. The dough should give some resistance, but not spring back. If it springs back, let it rise longer.
  • Turn dough out onto a floured surface and punch down to expel excess gas and redistribute the yeast. Cover with a clean dish towel and let rest for 10 to 15 minutes.
  • Shape the dough into a boule by pushing back and forth on the counter in a circular motion until you have a round, smooth ball. Cover dough with a clean dish towel and allow to rise, about 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C). Grease a Dutch oven.
  • Slice a very shallow "X" into the top of the bread with a sharp knife to help it expand while baking. Place loaf into the prepared Dutch oven and cover with the lid.
  • Bake in the preheated oven for 10 minutes. Reduce temperature to 375 degrees F (190 degrees C) and continue to bake, covered, for 20 minutes. Remove the lid and continue baking until deep golden, 25 to 30 minutes.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.1 g, Fat 0.7 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 389.4 mg, Sugar 0.1 g

QUICK FRENCH BREAD



Quick French Bread image

This is seriously one of the best loaves of French bread I've EVER made - and we bake bread a lot at our house!! AAAANNNND it's super simple and quick! Crusty outside, chewy inside. Especially yummy fresh!!!

Provided by Pawsfurthought

Categories     Breads

Time 1h35m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 6

2 1/2 cups warm water (about 90 degrees, like nice warm bath water)
2 tablespoons yeast (I used Red Star active dry yeast, the big block that lasts forever in the fridge or freezer)
2 tablespoons sugar
1 teaspoon salt
3 tablespoons oil
5 1/2-6 cups flour (I just used plain APF)

Steps:

  • Add the yeast to the water in a medium-large bowl, then sprinkle the sugar over the top of it.
  • Let it sit for five minutes or so, or until the yeast mixture looks frothy on top.
  • Stir in the salt, oil, and flour.
  • Put a bowl of water in the microwave and heat it for a couple of minutes.
  • Knead the dough until it's smooth, and comes away from the sides of the bowl easily. Add a bit more flour if it's sticky.
  • Remove the water from the microwave and put in the dough. Let the dough rise in the microwave, door closed, for 15-30 minutes, until dough is almost doubled in size. (it was only about 1 1/2 times bigger for me, and was awesome!).
  • Now remove the dough and divide into two equal balls. Roll into rectangles, and then roll up, jelly roll style. Place both loaves next to each other ion lightly greased cookie sheet. Cover and let rise while you heat your oven to 375 degrees. Bake both loaves for 30-35 minutes, until golden brown.
  • EAT!

Nutrition Facts : Calories 151.9, Fat 2.5, SaturatedFat 0.3, Sodium 118.5, Carbohydrate 28, Fiber 1.2, Sugar 1.4, Protein 4

SIMPLE WHITE CRUSTY BREAD



Simple White Crusty Bread image

A good, old-fashioned, English, white crusty loaf soft inside and lightly textured is still hard to beat, couldn't be easier to make, and the pleasure of eating it is difficult to match.

Provided by belldavies

Time 2h

Yield Makes Bread

Number Of Ingredients 0

Steps:

  • Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may need to flour this).
  • Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
  • After that, knock the air out, then knead again for 2 minutes. Now divide the dough in half, pat each piece out to an oblong, then fold one end into the centre and the other in on top. Put each one into a buttered tin, sprinkle each with a dusting of flour, then place them side by side in an oiled polythene bag until the dough rises above the tops of the tins – this time about an hour at room temperature. Alternatively, place all the dough in the one tin. Meanwhile, pre-heat the oven to gas mark 8, 450F (230C).
  • Bake the loaves on the centre shelf for 30-40 minutes, or 35-45 minutes for the large loaf, until they sound hollow when their bases are tapped. Now return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack.

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