Description
A simple, crusty rustic bread loaf with a soft, airy interior—perfect for sandwiches, soups, or to enjoy warm with butter.
Ingredients
Scale
- 3 1/2 cups all-purpose flour (or bread flour)
- 1 1/2 cups warm water
- 2 tsp active dry yeast
- 1 1/2 tsp salt
- 1 tsp sugar (optional, helps activate yeast)
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Add the flour and salt, mixing until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place the dough into a lightly oiled bowl, cover, and let rise for 1–2 hours or until doubled in size.
- Punch down the dough, shape into a round or oval loaf, and place on a parchment-lined baking sheet.
- Cover and allow the dough to rise again for 30–45 minutes.
- Preheat the oven to 450°F (230°C). Place a baking dish with water on the bottom rack to create steam.
- Score the top of the loaf with a sharp knife, then bake for 25–30 minutes or until golden brown and hollow-sounding when tapped.
- Cool on a wire rack before slicing.
Notes
- Steam in the oven helps create a crisp crust.
- Use bread flour for a chewier, more structured loaf.
- You may refrigerate the dough overnight for deeper flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 240mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg