How to Make a Crusty Bread Recipe (2024)

When learning how to make a crusty bread recipe, remember there are “crusty breads and then there are crusty breads”. I say this because breads have all degrees of crustiness from a hard dark crust to a more chewy crust. Two of my sisters, Gloria and Ardice loved the crusty hard rolls. To this day, I can still hear Sister Gloria saying she is running to Woody’s Supermarket to buy some of those rolls.

You may remember I have mentioned Woody’s before. This store was very much a part of my younger life; both for working there and for shopping. Although Woody was several years younger than my dad, they went to the same one room school house so our family always knew him. He was a great businessman and way before his time when it came to ideas. Even to this day, I have not seen a supermarket comparable to Woody’s Supermarket. People came from all over to shop here. It did not hurt that every roll of register tape had a red star on it. This meant when the star came up, the groceries were all free for that person.

CRUSTY HARD ROLLS

If learning how to make a crusty bread recipe, try my sister’s favorite chewy hard rolls.

• 2 Tablespoons dry yeast
• 2 Cups warm water (112F to 120F degrees)
• 2 Teaspoons sugar
• 1 Teaspoon salt
• About 5 cups flour
• ¼ Cup melted butter (Divided)
  

Dissolve the yeast and sugar in the warm water in a large mixing bowl.
Let mixture stand 5 minutes; stir in salt and enough flour to make a soft dough.
Turn dough out onto a floured surface; knead until smooth and elastic (About 8 minutes)
Place dough in a well greased bowl turning to coat all sides with grease.
Cover bowl with plastic wrap and towel; let rise in a warm place until doubled (About 45 minutes).
Punch dough down and divide into 12 to 18 parts; shape into rolls and place on greased baking sheets.
NOTE: If you want larger sandwich rolls divide into 12 parts; a large DINNER roll use 18 parts.
Score rolls on top with scissors making ¼ inch deep slashes; brush with 2 TABLESPOONS butter.
Cover and let rise 30 minutes or until doubled in bulk.
PREHEAT OVEN TO 400F degrees.
Bake rolls 25 to 30 minutes until golden brown; brush with remaining butter.
Makes 12 to 18 rolls.

CRUSTY FRENCH BREAD RECIPE

French bread is a favorite of many if you are learning how to make a crusty bread recipe. This bread has a light crusty exterior with a soft delicious interior.

• 2 ½ Cups warm water (112F to 120F degrees)
• 2 Tablespoons sugar
• 2 Tablespoons yeast
• 1 Tablespoon salt
• 1 Tablespoon softened butter
• 7 to 9 Cups flour
• 1 Egg white
• 1 Tablespoon water
  

Combine warm water, sugar and yeast in a large bowl; let stand 5 minutes.
Add salt and butter to bowl; gradually stir in enough flour to make a soft dough.
Knead on a lightly floured surface until smooth and elastic.
Place dough in a greased bowl turning to coat with the grease.
Cover with plastic wrap and towel; let rise until doubled about 45 minutes.
Punch the dough down; turn out onto a lightly floured surface.
Knead dough again lightly and divide in half; roll each into a rectangle 15X10 inches.
Beginning at long side roll up “jelly roll” style pinching the ends together.
Place on greased baking sheet sprinkled with corn meal.
Cover and let rise 30 minutes or until doubled.
PREHEAT OVEN TO 400F degrees.
Make 4 to 5 (1/4 inch deep) slashes on top of each loaf using a sharp knife.
Bake for 25 minutes.
Mix together egg white and water; brush over loaves.
Bake loaves 5 minutes longer; makes 2 loaves.

OLD FASHIONED CRUSTY COTTAGE LOAF

If you are learning how to make a crusty bread recipe, try this pretty loaf with only one rising. This bread has a heavy crust and a soft interior.

• 2 Tablespoons dry yeast
• 2 Cups warm water (115F degrees)
• 1 Teaspoon sugar
• 2 Teaspoons salt
• 1 Tablespoon solid shortening
• About 7 cups flour
  

Combine the yeast, sugar and water in a bowl; let stand 5 minutes.

Add the shortening, salt and enough flour to make a soft dough.

Turn dough out onto a lightly floured surface; knead until smooth and elastic.

NOTE: Should be no longer sticky.

Divide dough into 2 parts; ONE using 1/3 of dough and ONE using 2/3 of dough.

NOTE: Lightly grease a baking sheet and sprinkle with cornmeal.

Shape both parts into smooth balls; place smaller one on top of larger.

Press the handle of a wooden spoon through both balls and remove.

Place both balls on prepared baking sheet.

Cover loaf with plastic wrap coated with vegetable oil; let rise 45 minutes until doubled.

PREHEAT OVEN TO 450F degrees.

Dust loaf with flour; bake for 30 to 35 minutes; makes 1 loaf.

HOW TO MAKE A CRUSTY BREAD RECIPE that is a RAISIN WHEAT BREAD

Years ago bakers learned how to make a crusty bread recipe by using wheat and raisins.

• 1 ½ Cups cracked wheat
• 1 Cup raisins
• ½ Cup brown sugar
• 2 Teaspoons salt
• 3 Tablespoons butter
• 2 Cups boiling water
• 2 Tablespoons dry yeast
• 2/3 Cup warm water (112F to 115F degrees)
• About 6 cups flour
• 1 Beaten egg
  

In a large mixing bowl combine cracked wheat, raisins, brown sugar, salt and butter.
Add the boiling water; mix well and allow to cool to 115F degrees.
In a small bowl dissolve yeast in the warm water; add to cooled cracked wheat mixture.
On low speed of mixer beat in 2 CUPS of the flour; on medium speed beat 2 minutes.
Stir in by hand enough of the remaining flour to make a soft dough.
Turn dough out onto a floured surface; knead until smooth and elastic about 10 minutes.
NOTE: Knead in more flour if needed to eliminate stickiness.
Place dough in a greased bowl turning to coat all sides; cover with plastic wrap and towel.
Place bowl in a warm place to rise until doubled in bulk about 1 hour.
Punch dough down and divide in half; shape each half into a ball.
Place both balls apart on a large lightly greased baking sheet.
Cover lightly and place in warm place; let rise until doubled in bulk about 45 minutes.
PREHEAT OVEN TO 350F degrees.
With a sharp knife cut a ½ inch slash in a lattice design on the tops; brush with beaten egg.
Bake for 35 to 45 minutes until the sound is hollow when tapped.
Place on rack to cool; makes 2 loaves.

CRUSTY COUNTRY BREAD RECIPE

This is a basic white bread if learning how to make a crusty bread recipe. Crusty outside and delicious dense inside.

• 1/4 Cup warm water
• 1 Tablespoon dry yeast
• 1 Teaspoon honey
• 1 Cup milk
• 1 Tablespoon butter
• 2 Teaspoons sugar
• 1 Teaspoon salt
• About 4 to 6 cups flour
• Melted butter for brushing top
  

Combine yeast, warm water and honey in a small bowl.
In a small saucepan combine and stir the milk, butter, sugar and salt.
Bring mixture just to a boil to scald; set off to cool to below 115F degrees.
Combine milk mixture and yeast mixture in a large mixing bowl.
Mix in enough flour to make a soft dough; turn out onto a floured surface.
Knead until smooth and elastic; place in a buttered bowl.
Brush top with melted butter; cover and let rise until doubled in bulk about 1 hour.
Punch dough down and knead lightly (Briefly); shape into a loaf.
Place into a greased and floured loaf pan (9X4 ½); brush with melted butter.
Cover and place in warm place to rise until doubled in bulk.
PREHEAT OVEN TO 350F degrees.
Bake loaf for 50 minutes until sound is hollow when tapped.
Remove bread from pan.

CRUSTY HONEY WHEAT BREAD

Honey wheat is a great flavor when learning how to make a crusty bread recipe.

• 1 Cup milk
• 1 Cup water
• ½ Cup honey
• 3 Tablespoons butter
• 3 ½ to 4 Cups all purpose flour (Divided)
• 2 ½ Cups whole wheat flour (Divided)
• 2 Tablespoons dry yeast
• 1 Egg
• 1 Tablespoon salt
  

In medium saucepan heat milk, water, honey and butter to 120F degrees.
In a large mixing bowl combine 2 CUPS all purpose flour and 1 CUP whole wheat flour.
Add yeast, egg, salt and warm milk mixture to bowl; beat on high speed until blended.
By hand stir in 1 ½ CUPS whole wheat flour and ENOUGH all purpose flour for soft dough.
Turn out onto floured surface and knead to a stiff dough (No longer sticky).
Place dough in a greased bowl turning to grease top; cover and rise until doubled (1 hour).
Punch down and divide into 2 equal parts; shape into loaves and place in greased loaf pans.

NOTE: I used two pans 5x8 1/2 inches.
Cover pans and let rise in a warm place until doubled about 1 ½ hours.
PREHEAT OVEN TO 375F degrees.
Bake loaves for 10 minutes; REDUCE OVEN TEMPERATURE to 350F degrees.
Continue baking for 30 to 35 minutes; remove from pans and cool on rack.

EASY IRISH CRUSTY OAT BREAD

Learn how to make a crusty bread recipe without yeast but using baking soda. I favor yeast breads but this is an excellent soda bread. Crusty on the outside and light and airy on the inside.

• 3 to 5 Cups flour
• 2 Cups rolled oats
• 3 Tablespoons butter
• 1 ½ Teaspoons baking soda
• 1 Teaspoon salt
• About 2 cups buttermilk
  

Preheat oven to 425F degrees.
Combine flour and oats in a large mixing bowl.
Add butter and cut in until crumbly; add baking soda and salt.
Gradually stir in the buttermilk to make a soft workable dough.
NOTE: Dough should be workable and not sticky; light biscuit dough.
Turn dough out onto a floured surface; knead lightly and shape into a ball.
Flatten dough to 1 ½ inches thickness on a lightly floured baking sheet.
With floured knife cut ¼ inch deep in top of loaf making a cross.
Bake in hot oven for 30 minutes; REDUCE HEAT TO 325F degrees.
Bake bread about 15 minutes longer until golden brown and thoroughly baked.
Makes 1 loaf.

CRUSTY MUSHROOM BREAD

A delicious mushroom flavor is in this recipe if learning how to make a crusty bread. This bread is crusty on the outside but not as deep of a crust as some and it has a moist dense inside.

• 2 Tablespoons dry yeast
• 1/3 Cup warm water (112F to 115F degrees)
• ¼ Cup butter
• 1 Teaspoon dried onion flakes
• 2 Tablespoons sugar
• 1 Tablespoon salt
• ¾ Cup scalded milk
• 1 Can (10 ½ ounces) cream mushroom soup (Condensed)
• 1 Can (4 Ounces) chopped mushrooms (NOT drained)
• 6 to 7 Cups flour
• 1 Egg white
• 1 Tablespoon water
• 3 Tablespoons grated Parmesan cheese
  

Combine yeast and warm water; let stand 5 minutes.
In a large mixing bowl combine butter, onion flakes, sugar, salt and milk.
Stir in mushroom soup; mushrooms with liquid and the yeast mixture.
Stir in enough flour to make a dough; turn out onto a floured surface.
Knead until smooth and elastic about 10 minutes.
Place dough in a greased bowl turning to coat all sides.
Cover and let rise in a warm place about 2 hours until doubled in bulk.
Punch dough down and divide into 3 parts; roll each part to a 10X5 inch rectangle.
Starting on long side roll up and pinch ends to seal.
Pace seam side down on greased baking sheets; cover and let rise to double.

PREHEAT OVEN TO 375 F DEGREES

Mix egg white with water and brush loaves; sprinkle with cheese.
Bake 35 to 40 minutes until golden brown; makes 3 loaves.

CRUSTY FENNEL BREAD

Fennel and orange make a good taste when learning how to make a crusty bread recipe.

• 1 Cup cold water
• 1 Tablespoon fennel seeds
• 1 Tablespoon butter
• 1 Teaspoon salt
• ½ cup orange juice
• 2 Teaspoons grated orange rind
• 1 Tablespoon dry yeast
• 3 Tablespoon brown sugar
• ¼ Cup warm water (112F to 115F degrees)
• 2 Cups whole wheat flour
• 2 Cups rye flour
  

Combine cold water, fennel seeds, butter and salt in saucepan.
Bring to a boil over medium heat; REDUCE HEAT and simmer 5 minutes.
Transfer to a large mixing bowl; mix in the orange juice and orange rind.
In a small bowl stir together the yeast, sugar and warm water.
Let mixture stand 5 minutes until foamy; mix in the orange mixture until blended.
Gradually blend in both flours until a soft dough forms; knead until smooth and elastic.
Place dough in lightly greased bowl turning to coat top; cover with plastic wrap.
Cover over with a towel; let rise in warm place about 1 hour until doubled in bulk.
Punch dough down and shape into a ball; place on lightly greased baking sheet.
Cover loosely and let rise until doubled in bulk.
PREHEAT OVEN TO 350F degrees.
With sharp knife make 4 parallel slashes in the top of loaf.
Make 4 more crossing slashes forming diamond shapes.
Bake 50 minutes until loaf sounds hollow when tapped and loaf is crusty.
Cool bread on rack; makes 1 loaf.

CRUSTY ONION BREAD

One of my favorite flavors is onion when I learned how to make a crusty bread recipe.

• 6 Tablespoons butter
• 1 Tablespoon vegetable oil
• 1 Pound onion (Dice fine)
• 1 ½ Teaspoons salt
• 1 ½ Teaspoons caraway seeds
• 1 ½ Teaspoons dill seeds
• 1 ¼ Cups warm water (112F to 115F degrees)
• 2 Tablespoons dry yeast
• 1 Tablespoon brown sugar
• ½ Cup warm water (112F to 115F degrees)
• ¼ Cup molasses
• 3 Cups rye flour
• 3 Cups all purpose flour
• Cornmeal
• Milk
• ½ Teaspoon caraways seeds
• ½ Teaspoon dill seeds
  

On medium heat in a large skillet melt the butter with the oil.
Add the onion; cook until tender and translucent stirring occasionally.
Add salt and stir to blend; set off to cool.
Combine the 1 ½ teaspoons caraway and dill seeds with 1 ¼ cups warm water.
Set aside seed mixture for 20 minutes.
Stir yeast and sugar into the ½ cup warm water in large mixing bowl.
Let yeast mixture stand for 5 minutes until it begins to foam.
Add the seed mixture and molasses to the yeast mixture.
Add 1 CUP of the rye flour and 1 CUP of all purpose to the bowl.
With mixer on medium beat until well blended; add onion mixture and drippings.
Beat in remaining flour (1/2 CUP AT A TIME) until soft dough forms.
Turn out onto floured surface; knead until smooth and elastic.
Place dough in a greased bowl turning to coat; cover with plastic wrap and a towel.
Place in a warm spot to rise about 1 hour until doubled in bulk.
Punch dough down and knead lightly about 3 minutes; divide dough in half.
Cover baking tray with parchment paper and sprinkle with cornmeal.
Shape each half in a smooth 3 inch high ball; place on prepared baking sheet.
Cover lightly with lightly greased plastic wrap; let rise until doubled about 35-40 minutes.
PREHEAT OVEN TO 375F degrees; place rack in center of oven.
Make 3 parallel slashes in top of loaves about ¼ inch deep.
Brush lightly with milk and sprinkle with ½ teaspoon caraway and dill seeds.
Bake about 40 minutes until loaves sound hollow when tapped and are golden brown.
Cool on rack; makes 2 loaves.