Easy Bread Recipe: Foolproof Crust, Soft Crumb
Servings: 10 slice
Calories: 180kcal
Ingredients
- 3 cups all-purpose flour
- 1-1.5 cups warm water (start with 1 cup and adjust)
- 2 tbsp sugar or honey
- 1 tsp salt
- 2-1/4 tsp active dry yeast (one packet)
- 1 tbsp olive oil (optional, for softer crumb)
- Cornmeal or flour for dusting (optional, for the crust’s look)
Instructions
- In a large bowl, mix warm water, sugar, and yeast. Let it sit 5–10 minutes until it bubbles. If nothing happens, your yeast is probably shy—start over.
- Stir in flour, salt, and olive oil (if using). Mix until a shaggy dough forms. Don’t overthink it; you’re aiming for a cohesive mass, not a sculpture.
- Turn the dough onto a lightly floured surface. Knead briefly—about 5 minutes—until it’s smooth. If it sticks, sprinkle a bit more flour; if it’s dry, splash in a little water.
- Shape into a ball and place in a lightly oiled bowl. Cover with a clean towel and let rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough gently, shape into a round loaf, and place on a parchment-lined sheet or in a greased loaf pan. Let rise again for 30–40 minutes.
- Preheat oven to 425°F (220°C). If you have a Dutch oven, preheat it too. Bake 25–30 minutes, until the crust is golden and the loaf sounds hollow when tapped.
- Let cool on a rack for at least 15 minutes before slicing. Patience is delicious, I promise.