Classic Crusty White Bread

    Classic Crusty White Bread

    56saves
    1hr40min


    99 people made this

    About this recipe: A chewy and crusty white loaf that's incredibly moreish. The bread dough is kneaded in a breadmaker, then shaped into loaves and baked. Enjoy with lashings of butter, if desired.

    Ingredients
    Makes: 2 loaves

    • 375g plain flour
    • 1 tablespoon dark brown soft sugar
    • 1 1/2 teaspoons salt
    • 265ml warm water (45 degrees C)
    • 1 1/2 tablespoons olive oil
    • 1 1/2 teaspoons dried active baking yeast
    • 1 egg
    • 1 tablespoon water
    • 1 tablespoon sesame seeds
    • 1 tablespoon dry polenta or cornmeal

    Method
    Prep:20min  ›  Cook:30min  ›  Extra time:50min proofing  ›  Ready in:1hr40min 

    1. Place flour, dark brown soft sugar, salt, warm water, olive oil and yeast into the pan of a bread machine, in the order suggested by the manufacturer. Select dough cycle and press start.
    2. Divide dough into 2 parts and shape into loaves. Sprinkle polenta on greased baking tray. Place loaves on baking tray seam side down. Brush top of loaves with water. Let rise until double in size, about 50 minutes.
    3. Preheat oven to 190 C / Gas 5. In a small bowl, make the egg wash by mixing together 1 egg and 1 tablespoon water.
    4. Brush loaves with egg wash. Sprinkle with sesame seeds. Make 4 cuts about 5mm deep across the tops. Place a tin of hot water in bottom of oven. Bake bread for 25 to 30 minutes or until golden. To make a nice crusty bread, bake bread, allow to cool and pop into oven again for 5 minutes when ready to devour. Makes a very crusty bread!

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    Reviews (3)

    by
    1

    Great recipe. Easy to make and has a great fluffy texture. I made this by hand, and I'll probably be using this as my base recipe. Thanks a lot! I - 03 Mar 2013

    0

    Fabulous bread recipe. I was looking for a malted seeded recipe for some flour I had purchased but couldn't find one so thought I'd try this recipe with the flour. I made 1x2lb loaf added extra seeds on top before rising in the tin and it turned out great. Lovely texture and I think it would keep moist for a few days but it never lasts that long! This is now my base recipe for most of my flavoured breads. Thank you so much for posting it! - 12 Jul 2016

    0

    Make this all the time. Excellent recipe and easy. - 16 Dec 2013

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