Homemade Crusty Bread Loaves
Two long yeast loaves shaped and slashed, risen twice, and baked with steam until golden and crusty.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Sharp knife or razor blade
Ingredients
Main Ingredients
- 2 tsp active dry yeast plus 1/4 tsp more, about one packet
- 2 cup warm water
- 1 tbsp granulated sugar
- 2 tsp salt plus 1/2 tsp more
- 5 cup all purpose flour
- 1 tbsp melted butter optional, for brushing
Instructions
Cooking
- Foam. Mix the water, sugar, and yeast until bubbly.
- Dough. Add the flour and salt and knead about seven minutes.
- Rise. Let the dough double, about two hours.
- Shape. Divide into two logs, place seam side down, and slash the tops.
- Rise again. Let the loaves rise thirty to forty five minutes.
- Bake. Bake at 375 degrees F with steam for about thirty minutes.
Notes
Substitutions: Bread flour replaces up to one cup of flour, and instant yeast replaces active dry.
Tips: Use steam and tap the bottom to check for doneness.
Storage: Two days at room temperature or one month frozen.
Nutrition is calculated for one slice without butter.