Crusty Italian Bread: Bake Perfect Crust Every Time! Recipe

Introduction

Crusty Italian bread is a classic favorite with a perfect golden crust and a soft, airy interior. This straightforward recipe will guide you to bake bakery-quality bread right in your own kitchen every time.

Ingredients

• 3 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tablespoons olive oil

Instructions

1. Step 1: In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. Step 2: Add the flour, salt, and olive oil to the yeast mixture. Stir until a rough dough forms.
3. Step 3: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
5. Step 5: Preheat your oven to 450°F. Place a baking stone or an inverted baking sheet in the oven to heat.
6. Step 6: Punch down the risen dough and shape it into a round loaf. Place it on a piece of parchment paper.
7. Step 7: Cover the loaf with the kitchen towel and let it rise for another 30 minutes.
8. Step 8: Using a sharp knife, make a few slashes on the top of the loaf. Carefully transfer the loaf (with the parchment paper) onto the hot baking stone or sheet.
9. Step 9: Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Step 10: Remove from the oven and let it cool on a wire rack before slicing.

Tips & Variations

• For extra flavor, try adding dried herbs like rosemary or thyme to the dough before baking.
• Use bread flour instead of all-purpose flour for a chewier texture and better crust.
• To create a shinier crust, brush the loaf with olive oil or melted butter right after baking.
• If you don’t have a baking stone, an inverted baking sheet works great to create an even heat surface.
• Adding a pan of water in the oven during baking creates steam, which helps develop a crisp crust.

Storage

Store the bread at room temperature in a paper bag or bread box for up to 2 days to maintain crustiness. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To refresh frozen bread, thaw at room temperature and warm in the oven at 350°F for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t need to be dissolved in water first, mix it directly with the flour and reduce water slightly if needed.

Why isn’t my bread crust crispy?

Make sure your oven is fully preheated and consider adding steam (a small pan of water) during the first 10 minutes of baking. This helps form a crispy crust. Also, avoid wrapping the bread until it’s completely cooled.

Crusty Italian Bread: Bake Perfect Crust Every Time! Recipe

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4.8 from 105 reviews

This Crusty Italian Bread recipe guides you through making a classic, golden-brown loaf with a perfect crunchy crust and soft interior. Using active dry yeast and simple pantry ingredients, the bread is kneaded, allowed to rise twice, then baked on a hot baking stone to develop an ideal crust every time.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 2 hours 15 minutes
• Yield: 1 loaf (about 12 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 3 ½ cups all-purpose flour
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast

Wet Ingredients

• 1 ¼ cups warm water (about 110°F)
• 2 tablespoons olive oil

Instructions

1. Activate Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
2. Mix Dough: Add the flour, salt, and olive oil to the yeast mixture. Stir together until a rough dough forms, ensuring all ingredients are evenly incorporated.
3. Knead Dough: Turn the dough out onto a floured surface and knead it for about 8-10 minutes. Continue until the dough becomes smooth, elastic, and no longer sticky.
4. First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until the dough has doubled in size.
5. Preheat Oven and Prepare Baking Surface: Preheat your oven to 450°F (232°C). Place a baking stone or an inverted baking sheet inside the oven to heat thoroughly while the dough rises.
6. Shape Dough: Punch down the risen dough gently to release air. Shape it into a round loaf and place it on a piece of parchment paper for easy transfer.
7. Second Rise: Cover the shaped loaf with the kitchen towel and let it rise an additional 30 minutes to puff up further.
8. Score Loaf and Bake: Using a sharp knife, make several slashes on top of the loaf to allow for oven spring. Carefully transfer the loaf along with the parchment paper onto the hot baking stone or inverted baking sheet.
9. Bake Bread: Bake for 25-30 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom, indicating it is fully baked.
10. Cool Bread: Remove the bread from the oven and let it cool completely on a wire rack before slicing, to maintain its structure and texture.

Notes

• Using a baking stone helps achieve a crispier crust by evenly distributing heat.
• Make sure your water is warm but not hot to avoid killing the yeast.
• Kneading develops gluten which gives the bread its structure; you can also use a stand mixer with a dough hook.
• Covering the dough during rising prevents drying out and promotes proper fermentation.
• Allow the bread to cool fully before slicing to avoid a gummy texture.

Keywords: Italian bread, crusty bread, homemade bread, baking bread, yeast bread, classic bread loaf