Easy Crusty From-Scratch Bread Recipe
Chilly fall Sundays always make me a little antsy. I want to do things but it’s just so cold! Being in recovery for almost five weeks now, I’ve been stacking up indoor things to do… I’ve started guitar lessons. I’ve been doing some art projects. And I’ve been cooking – everything from new dinner recipes to yummy desserts.
I’d been thinking about things I’ve never made and thought fresh bread could be fun. Today felt like as good a day as any to try! I looked for a quick and easy recipe and found one that had minimal ingredients that seemed easy enough and BOOM. ☺️
YOU’LL LOVE IT.
*I know it seems like a lot of directions, but it’s really just info to help describe what you’re doing so it’s easier!
EASY FROM-SCRATCH CRUSTY BREAD
Inspired by Life’s A Strawberry Recipe
- Dutch Oven with lid
- 2 ¼ tsp active dry yeast
- 1 tsp sugar
- 1 ¼ C warm water (about 100 degrees F should do)
- 1 ½ tsp kosher salt
- 2 ½ C All-Purpose Flour, plus extra for dusting
- In a stand mixer, combine yeast, sugar, and warm water in the bowl fitted with a dough hook.
- No need to mix, let the yeast proof for about 5 minutes – it will look foamy when it’s ready.
- Add kosher salt to the bowl.
- Add flour to bowl a ¼ at a time and mix on low speed until all flour is incorporated. Depending on your mixer, you may need to scrape the sides and bring it into the middle. When the dough starts to pull away from the sides of the bowl, you’re ready to remove it.
- Turn off the mixer and remove the bowl & dough hook altogether. Peel the dough off of it and put the dough hook aside.
- Flour all sides of your dough to keep it from sticking. Coat your mixing bowl with flour on all sides.
- Cover with a tea towel and let rise on the counter for about 1 hour. The dough will double in size.
- When the dough has risen, lightly flour a large cutting board or countertop.
- Tip the bowl and roll the dough onto the cutting board. DO NOT PUNCH THE DOUGH DOWN! Keep all the air bubbles in there! (Note: If the dough is sticking to the bowl a little bit, just wet your hand with a bit of water and gently separate the dough from the bowl to get it all out).
- Sprinkle a bit of flour across the top of the dough, then begin shaping it into your loaf shape. I followed Jessie’s tip and pulled the corners in toward the center (like a Taco Bell Crunchwrap haha). Then flip the dough over and tap it into a nice round loaf.
- Take a clean bowl and coat it with flour then place your loaf inside, seam-side down. Cover with a tea towel and let rise another 30 minutes or so.
- While bread proofs, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees.
- After the dough sits for 30 minutes in the bowl and your oven is heated, you’re ready to go! Use oven mitts to pull the dutch oven out and remove the lid. (DON’T FORGET IT’S HOTTTT) 😉
- Tip your dough gently out of the bowl back onto your floured cutting board, and then very carefully place it, seam side up, into the hot dutch oven. Again, CAREFUL.
- Put your oven mitts back on, pot the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.
- Cook bread for 30 minutes.
- After 30 minutes, remove the lid from your dutch oven. The bread should be crusty and lightly browned.
- Continue cooking, uncovered, for 10-20 minutes more until the bread has deepened in color and you have a lovely brown crust.
- When the bread is done, use oven mitts to pull it out of your oven.
- Use a long spatula or spoon to lift the bread out of the dutch oven and onto a cooling rack. Let it cool for at least 20 minutes before cutting into it….because you’re going to want to immediately.
- ENJOY! It’s so dang tasty!