Crusty White Bread Recipe Bread Machine

Sneak Preview: This Crusty Bread Machine Recipe starts life with a simple sponge mixture the night before. Complex yeasty flavors and a crusty exterior are your pay-off for thinking ahead.

Are you looking for bread to dip into olive oil or sop up the tasty juices from your entree? Do you want rustic bread that won’t require you to knead by hand? What if it only has five ingredients?

Basic

The texture is soft and absorbent for dipping. You can make it in a bread machine-no kneading by hand is necessary. No fancy ingredients or starter is needed. All you need is

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This recipe utilizes a two-step process that develops a delicious yeasty flavor while you sleep or work. First, make the sponge the night before, then assemble, shape, and bake it 8-16 hours later.

What is the result of this extra step? The pay-off is a better-tasting Tuscan-style loaf (although my loaf does include salt for better flavor) with a deliciously chewy texture and a close crumb. It takes a little more time but not much additional effort.

Please note:You won’t get big holes and spider web texture with this recipe. It’s not that kind of bread. If that’s what you’re after, check out my Ciabatta Bread for a bread machine.

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The recipe is for a bread machine, but you can make it in a stand mixer or by hand. (See recipe notes.)

Beautiful! I usually have bad luck with bread machine crusty loaf. The sponge is the key to this bread’s success in my opinion. Worth the extra step for such good results. Thanks! DFG What makes this bread especially tasty?

After the sponge has developed for 6-8 hours (or overnight), add the remainder of the flour, water, and salt to make the dough.

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Make the sponge the night before the day you want to bake this bread. Add the water, flour, and yeast as specified in the recipe.

Mix for one minute on the DOUGH cycle. Turn the machine OFF. Use a small spatula to mix all the flour into the sponge mixture.

The sponge should look like this 6-8 hours later. Add the remaining water, sugar (if using), salt, flour, and yeast. Select the DOUGH cycle and press START. The dough will be clumpy at first. Don’t add water yet.

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If it’s too wet and the dough still covers the bottom, add flour one tablespoon at a time until it looks like this. If it’s too dry and the dough doesn’t stick to the side, add water, one tablespoon at a time, until the dough is slightly sticky.

The dough should be double the original size when the DOUGH cycle finishes. If it’s not, leave the dough to sit in the machine until it doubles.

Move the dough ball to a cookie sheet covered with parchment paper or a silicone baking mat and sprinkle with cornmeal or semolina. Cover and let the dough rise until almost but not quite double in size.

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Immediately place the loaf into a conventional oven that has been preheated to 500˚F (260˚C) and turn the heat down to 425˚F (220˚C).

I don’t recommend it. The texture will not be nice and even (as seen in the picture below). The bread machine does not get hot enough to make crusty, tender bread with a crust that tastes good.

Of course, you can’t make a round shape since all bread baked in a bread machine has to be the shape of the bread maker pan. Also, it would be difficult to slash the top. Furthermore, the top would likely be uneven when baked in a bread machine.

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I mix and knead the dough in a bread machine, then bake it in my conventional oven for a superior loaf. If you don’t have a machine, it can be made by hand or with a stand mixer. I posted those directions in the notes of the recipe.

Because no preservatives are added to this bread, eating or freezing it within three days is best. Wrap the baked bread in two layers of protective wrapping to prevent freezer burn. Eat within a month.

I prefer to spray the surface I use for shaping the dough with water. Traditionally, people use flour. However, this dough (or any sticky dough) can absorb a lot of flour.

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If you are a newbie, you can quickly add too much flour, which causes your bread to be dry and dense. Instead, try spritzing your hands and work surface with water. If your hands get dry, re-spritz or dip them into a water bowl.

The crust will stay crispy until you put it into a plastic bag. Then, when you make it, you can try placing the cut side down on your cutting surface or board.

What’s left after the first day should be stored in a plastic bag or bread box. However, the crust tends to soften when you enclose the bread.

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Parting thoughts: Try making this bread the next time you have several hours at home. Yes, it requires a little more time than most homemade bread. But it’s not so much hands-on time. The yeast needs time to do its thing.

If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

This Crusty Bread Machine recipe (made in a bread machine) produces a rustic loaf of bread that involves making a sponge the night before. Overnight, the dough develops a deep, yeasty flavor in addition to a soft texture with a close crumb. Use the DOUGH cycle to mix the dough, then bake in your oven for a fabulous loaf you will be excited to share.

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HELP OTHERS find this recipe. Leave a 5 🌟🌟🌟🌟🌟 rating at the top of the recipe card if you enjoyed it. No comment is required.Max Bernstein is a baker, cook, and educator, who studied bread baking at the French Culinary Institute in New York City, and has cooked lots of other things at lots of other places.

Hi everyone, and welcome to the bread-baking club. Think of this as a safe space, committed to talking about—and demystifying—your breads and doughs. It's a vast world with a whole lot of potential for experimentation, but the root of the problem is this: Yeast, mysterious and giving, seems to scare the crap out of people.

Awesome

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To end! (Please don't stop reading. I had to, just this once.) But in all seriousness, why should it be so scary? People started making bread a long time ago, before computers, bicycles, and shrink-wrapping existed. Our grandparents knew how to make it, and theirs too. Bread is one of humanity's oldest crafted foods, after all, and making great bread for yourself isn't just possible, it's often relaxing and delicious...plus it just so happens to keep your apartment nice and toasty come wintertime.*

Our goal is to break down some of the basics of the techniques, chemistry, and superstition behind great bread, and make the whole idea of getting your hands in some dough a little less intimidating. This column isn't about baking the

I want to start with a look at the four major stages of bread baking that we're going to be working with throughout this series:

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These pillars are going to be our template, and as we work through bread formulas together, they're all going to fit roughly into this framework, or we're going to demand to see their hall-passes. Along the way, we're going to talk about some of the vocabulary bakers use to talk to each other in the wee hours of the morning. WTF is a bread formula and who-the-sh*t is proofing? You'll know the ins and outs soon enough.

And speaking of formulas, our first formula is going to be our workhorse: a tasty, crusty, airy, middle-of-the-road loaf that's so versatile you can shove seeds into it or make it into a rye. This bread is delicious as-is, and it'll be a great starting point for trying out your own ideas, making pan loaves or hearth loaves, French toast, bread crumbs, garlic bread, or a classic PB&J.

The Workhorse loaf is white bread done plain and simple, with no frills. The following, four-ingredient formula yields two crusty hearth loaves with a nice, open crumb. It uses all white flour, and only calls for commercial yeast...for now. We'll get into the weird stuff in later posts.

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A formula? Is it the same as a recipe? Almost. It's like a recipe, but it's based on ratios (the percentages listed next to our weights above), not finite amounts. Why is this helpful? It's important for two main reasons. First, it makes scaling a recipe up or down really easy. Some days at work, I need to make two loaves

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Crusty White Bread Recipe Bread Machine