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Crusty Bread



Nothing tastes better than crusty bread sopped in a soup or sauce.


  • 2 Cups warm water
  • 1 Tablespoon sugar
  • 1 Tablespoon instant dry yeast
  • 2 Teaspoons salt
  • 1 Tablespoon vegetable oil
  • 5 1/2 Cups bread flour


Preheat the oven to 375 degrees.

Place the warm water and sugar in a the bowl of an electric mixer fitted with a paddle attachment. Add the yeast and let dissolve. Allow the yeast to rest until foamy about 10 minutes.

Add salt, oil, and 3 cups flour and beat for 2 minutes. Mix in the remaining 2 cups flour. Switch to a dough hook attachment and knead until smooth and elastic, about 10 minutes.

Place the dough in an oiled bowl, turn dough to coat all sides, cover and let rise until doubled in size.

Punch down the dough and divide it in half. Shape each half into two long slender loaves. Grease a large cookie sheet with non-stick cooking spray. Place loaves in pan and cut diagonal lines on top of each loaf. Cover and let rise until doubled in size.

Bake for about 30 minutes. Sprinkle the loaves with water during baking for a really crunchy crust.