This golden crust bread loaf is a celebration of simplicity and tradition—a soft, airy interior wrapped in a crisp, rustic crust that crackles with every slice. It’s the kind of bread that fills your kitchen with warmth and the nostalgic aroma of home baking. Whether served with butter and jam, dipped into soup, or used for sandwiches, this loaf delivers comfort and satisfaction in every bite.
The process begins with a basic yeast dough, proofed until pillowy and light. Once baked, the loaf rises beautifully, forming a split top and a golden-brown crust that signals perfect oven spring. The texture is balanced: chewy yet tender, with a crust that’s crisp but not tough. This recipe is ideal for beginners and seasoned bakers alike, offering a reliable, rewarding bake that’s as versatile as it is delicious.
INGREDIENTS:
- 3 cups all-purpose flour (plus extra for dusting)
- 1½ teaspoons salt
- 2¼ teaspoons instant yeast (1 packet)
- 1 tablespoon sugar
- 1 cup warm water (about 110°F / 43°C)
- ¼ cup milk (room temperature)
- 2 tablespoons vegetable oil or melted butter
INSTRUCTIONS:
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes until frothy. This step ensures the yeast is active and ready to work.
- Mix the Dough: In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture, milk, and oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6–7 minutes. The dough should be soft but not sticky.
- First Rise (Proofing): Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1–1½ hours, or until doubled in size.
- Shape the Loaf: Punch down the dough to release air. Turn it out and shape into a loaf by folding and rolling gently. Place into a greased or parchment-lined loaf pan or glass baking dish. Dust the top lightly with flour for a rustic finish.
- Second Rise: Cover and let the shaped dough rise again for 30–45 minutes, until puffed and slightly domed. Preheat your oven to 190°C (375°F) during this time.
- Bake: Using a sharp knife, score the top of the loaf with a shallow slash to guide the oven spring. Bake for 30–35 minutes until the crust is golden brown and the loaf sounds hollow when tapped. For extra crispness, place a pan of water in the oven to create steam.
- Cool and Serve: Remove the loaf from the pan and let cool on a wire rack for at least 20 minutes before slicing. This helps set the crumb and prevents gumminess.
Tips & Variations:
- Add-ins: Mix in herbs, garlic, cheese, or seeds for flavor variations.
- Whole wheat version: Substitute half the flour with whole wheat for a heartier loaf.
- Storage: Wrap in a clean towel or store in a bread box for up to 3 days. Freeze slices for longer storage.
