Soft Crusty Homemade Bread

Ingredients

• 2 tsp Active dry yeast (Warm water (about 105°F/40°C) helps activate)
• 1 tbsp Granulated sugar (Feeds the yeast)
• 1 cup Warm water (Should be 105°F/40°C, not hot)
• 3 cups All‑purpose flour (Can substitute bread flour for chewier texture)
• 1 tsp Salt (Enhances flavor)
• 2 tbsp Olive oil (For brushing on top; adds crunch and flavor)
• to taste Optional toppings (garlic, rosemary, sundried tomatoes) (Add after dimpling the dough)

Instructions

1. Activate yeast

   In the large mixing bowl combine the active dry yeast, granulated sugar, warm water and a small splash of flour. Stir until the mixture becomes foamy.

   Time: PT5M

2. Add dry ingredients

   Add the remaining flour and salt to the bowl. Stir with the wooden spoon until a shaggy dough starts to form.

   Time: PT5M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and slightly tacky.

   Time: PT10M

4. First rise (bulk fermentation)

   Place the dough back in the bowl, cover with a kitchen towel, and let it rest at room temperature for 1 hour, or until doubled in size.

   Time: PT1H

5. Fold and stretch

   Gently deflate the risen dough, then perform a series of folds: stretch the dough upward and fold it over itself. Repeat 3–4 times to trap air.

   Time: PT5M

6. Shape and divide

   Shape the dough into a smooth ball, then cut it into four equal quarters using a bench scraper or sharp knife.

   Time: PT5M

7. Second rest

   Place the four pieces on a parchment‑lined baking sheet, cover loosely, and let them rest for 30 minutes. They should puff slightly.

   Time: PT30M

8. Preheat oven

   While the dough rests, preheat the oven to 425°F (220°C). Allow the oven to fully heat for at least 15 minutes.

   Time: PT15M

   Temperature: 425°F

9. Add dimples and toppings

   Using your fingertips, press gentle dimples into the top of each dough piece. Drizzle olive oil over the surface and sprinkle any optional toppings (garlic, rosemary, sundried tomatoes).

   Time: PT5M

10. Bake

    Place the baking sheet in the hot oven and bake for 25 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.

    Time: PT25M

    Temperature: 425°F

11. Cool

    Remove the bread from the oven, transfer to a cooling rack and let it rest for 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

180

Protein

5g

Carbohydrates

35g

Fat

2g

Fiber

1g