Description
This Crusty Italian Bread recipe produces a deliciously golden and crispy loaf with a soft, airy interior. Using simple ingredients like flour, yeast, and water, and baked in a Dutch oven, this homemade bread yields bakery-quality results with a flavorful crust. Perfect for sandwiches, dipping in olive oil, or enjoying with your favorite meal.
Ingredients
Scale
Dry Ingredients
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon sugar
- 2 1/4 teaspoons instant yeast
Wet Ingredients
- 1 1/2 cups warm water (100°F-110°F)
Optional
- 1 tablespoon chopped fresh herbs (optional)
- 1 tablespoon cornmeal or flour (for dusting)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, mix together the all-purpose flour, salt, and sugar until well blended. Sprinkle the instant yeast over the mixture, distributing it evenly.
- Add Water and Mix Dough: Pour the warm water (100°F-110°F) into the dry ingredients. Stir and mix until a sticky dough forms, ensuring all flour is incorporated.
- First Rise: Cover the bowl with a clean towel and place in a warm spot. Let the dough rise for about 2 hours or until it doubles in size, which is essential for developing flavor and texture.
- Shape Dough: Lightly flour your work surface and gently turn the risen dough out onto it. Shape the dough into a round ball, being careful not to deflate it completely.
- Second Rise: Place the dough seam-side down onto a proofing basket or parchment paper. Cover it and let it rise again for 30 to 45 minutes. Meanwhile, preheat your oven to 450°F (230°C) and prepare a Dutch oven for baking.
- Score Dough: Using a sharp knife, make shallow cuts on the top of the dough to allow it to expand evenly during baking, giving it a professional appearance.
- Bake Bread: Carefully transfer the dough with parchment to the preheated Dutch oven. Cover and bake for 30 minutes to trap steam, then remove the lid and bake for an additional 10 to 15 minutes until the bread is golden brown and crusty.
- Cool Bread: Remove the bread from the oven and transfer it to a wire rack. Let it cool completely for at least one hour before slicing, which helps set the crumb structure and enhances flavor.
Notes
- Using warm water (around 100°F-110°F) is critical to activate the yeast without killing it.
- Optional fresh herbs can be added to the dough for extra aroma and flavor.
- Dust your parchment or proofing basket with cornmeal or flour to prevent sticking.
- Do not skip the cooling step; slicing too soon can result in a gummy texture.
- A Dutch oven creates steam inside which contributes to the crust’s crispiness.
