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Crispy Yeast Bread

If you've ever savored the crispy crust and tender crumb of a sourdough loaf but hesitated to dive into the world of sourdough starters and lengthy fermentation processes, then this recipe is for you. Today, I'm thrilled to introduce a yeast bread recipe that captures the irresistible crunch of sourdough with the convenience of active dry yeast. Say hello to your new favorite go-to bread recipe! There's something undeniably comforting about the aroma of freshly baked bread wafting through the air. But when that bread emerges from the oven with a crispy crust that crackles under your knife, it takes the experience to a whole new level.

With just a handful of simple ingredients and a little bit of patience, you can create a loaf of yeast bread that rivals those found in artisan bakeries. From the moment you take that first bite and hear the satisfying crunch of the crust giving way to the soft, airy crumb inside, you'll understand why homemade bread is truly something special. So roll up your sleeves, dust off your apron, and get ready to enjoy the ultimate comfort food experience with this crispy yeast bread recipe.


  • 3 cups (450g) bread or all-purpose flour

  • 2 tsp instant or rapid rise yeast (or see Note 2 for active dry yeast)

  • 2 tsp cooking or kosher salt (not table salt)

  • 1 1/2 cups (375 ml) very warm tap water (up to 55°C/130°F)


Mix Dough: Combine flour, yeast, and salt in a large bowl. Add water and mix with a wooden spoon handle until all the flour is mixed in. The dough will be wet and sloppy, like thick pancake batter. If needed, adjust the consistency with more water or flour.

Rise: Cover the bowl with cling wrap, plate or towel nd leave it on the counter ir in a warm spot for 2-3 hours until it doubles in volume. It should jiggle like jelly and have bubbles on top. If it doesn't seem to be rising after 1 hour, move it to a warmer spot.

Optional – Refrigerate for Flavor: You can either bake immediately or refrigerate the dough for up to 3 days for better flavor development. If refrigerated, let it sit on the counter for 45-60 minutes to warm up while preheating the oven.

Preheat Oven: Place a Dutch oven with its lid in the oven and preheat to 450°F 30 minutes before baking.

Shape Dough: Sprinkle some flour on your work surface and scrape the dough out of the bowl. Sprinkle a bit of flour on top of the dough. Use a dough scraper or similar tool to fold the sides of the dough inward about 6 times to form a rough round shape. You can also just use your hands.

Transfer to Paper: Place a large piece of parchment paper next to the dough and flip the dough onto it, seam side down. Reshape it into a round shape, but don't worry too much about perfection. Score your dough using a lame or razor blade. It will be much easier to score if you score it right out of the fridge or place it in the freezer for 10 min to chill it.

Dough in Pot: Carefully remove the hot Dutch oven from the oven. Use the parchment paper to lift the dough and place it into the pot. Put the lid on.

Bake: Bake covered for 30 minutes, then uncovered for 12 minutes, or until the bread is deep golden and crispy.

Cool: Allow the bread to cool on a rack for 10 minutes before slicing. Enjoy your crispy yeast bread! Best served with butter & maldon sea salt flakes.

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