25+ Easy and Irresistible Crusty Yeast Bread Recipes for Every Bake

Bread has been a staple in human diets for thousands of years, serving as a symbol of nourishment and comfort across cultures.

Among the myriad of bread types, crusty yeast breads hold a special place in many hearts—and kitchens.

With their golden, crispy exteriors and soft, chewy interiors, these breads offer a delightful texture that enhances any meal.

From rustic country loaves to flavorful artisan varieties, crusty yeast breads can be enjoyed in numerous ways, making them incredibly versatile.

In this article, we’ll explore over 25 mouthwatering crusty yeast bread recipes that are perfect for bakers of all skill levels.

Whether you’re a seasoned pro or just starting your baking journey, you’ll find a recipe to inspire your next baking adventure.

Get ready to transform your kitchen into a bakery as you whip up these delightful recipes.

Each one is packed with unique flavors, textures, and, of course, the satisfying crunch that crusty breads are known for.

With a variety of options ranging from classic loaves to inventive twists, you’ll have plenty of choices to satisfy your cravings and impress your family and friends.

Let’s dive into the world of crusty yeast breads and discover how you can elevate your baking skills with these delectable recipes.

25+ Easy and Irresistible Crusty Yeast Bread Recipes for Every Bake

As you explore the world of crusty yeast breads, you’ll find that baking bread is not just about creating delicious food; it’s also an experience filled with creativity, satisfaction, and joy.

Each loaf you bake is a testament to your culinary journey and an opportunity to share something special with those you love.

With over 25 crusty yeast bread recipes at your fingertips, you can experiment with flavors, techniques, and presentations, turning simple ingredients into extraordinary creations.

Whether you’re gathering around the table with family for a hearty meal or hosting friends for a cozy get-together, these crusty yeast breads will be a highlight of any occasion.

So grab your apron, preheat your oven, and embark on this delicious adventure in bread-making. Your taste buds will thank you!

Classic French Baguette

Delightfully crisp on the outside and light and airy on the inside, the Classic French Baguette is a traditional French bread that pairs well with various dishes or can be enjoyed on its own. This simple recipe uses only four ingredients, yet it yields a sophisticated and authentic flavor. The long fermentation time allows the dough to develop deep flavors, resulting in a beautifully complex bread that’s perfect for sandwiches or appetizers.

Ingredients:

• 3 1/2 cups bread flour
• 1 1/2 cups warm water (110°F)
• 2 tsp salt
• 1/2 tsp active dry yeast

Instructions:

1. Make the dough: In a large mixing bowl, combine the flour, salt, and yeast. Slowly add warm water, mixing until it forms a rough dough. Cover and let it rest for 15 minutes.
2. Knead and rise: Knead the dough for about 5-7 minutes until it’s smooth and elastic. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
3. Shape the baguettes: Divide the dough into three equal pieces. Shape each piece into a baguette by flattening the dough, folding the sides inward, and rolling it up into a long log. Place each baguette on a floured towel or baguette pan, cover, and let them rise for another 30–45 minutes.
4. Preheat the oven: Preheat the oven to 475°F (245°C) with a baking stone or an overturned baking sheet on the middle rack and a baking dish of water on the bottom rack to create steam.
5. Bake: Transfer the baguettes to the hot stone or baking sheet. Slash the tops diagonally and spray the dough with water. Bake for 20–25 minutes or until golden brown and crisp. Allow to cool on a wire rack.

The Classic French Baguette is the epitome of crusty bread perfection, with its chewy crust and soft interior. Perfect for pairing with a cheese board, a bowl of soup, or a simple smear of butter, this baguette will add a touch of elegance to any meal. Plus, the experience of making baguettes at home is incredibly rewarding!

Rustic Country Sourdough

Rustic Country Sourdough bread has a unique depth of flavor and a tangy taste that comes from its natural fermentation. This sourdough bread is ideal for dipping in soups, creating open-faced sandwiches, or simply enjoying with a generous spread of salted butter. Patience is key to achieving that beautiful, chewy crust and airy crumb with an irresistibly complex flavor.

Ingredients:

• 3 cups bread flour
• 1 cup whole wheat flour
• 1 1/2 cups warm water
• 1 cup sourdough starter (active and bubbly)
• 2 tsp salt

Instructions:

1. Prepare the dough: In a large mixing bowl, combine the flours and water until a shaggy dough forms. Let it sit for 30 minutes (autolyse) to help develop the gluten.
2. Mix in starter and salt: Add the sourdough starter and salt to the dough. Knead by hand for about 5–7 minutes until fully incorporated and smooth. Cover and let it rest for 30 minutes.
3. Stretch and fold: Over the next 2 hours, perform a series of four stretch-and-folds every 30 minutes, covering the dough each time. This strengthens the dough structure and gives the bread its airy texture.
4. First rise: After the last fold, cover the dough and let it rest at room temperature for 3–4 hours or until it doubles in size.
5. Shape and second rise: Turn the dough onto a floured surface and shape it into a round or oval loaf. Place it in a floured proofing basket, cover, and let it rise in the refrigerator overnight (8–12 hours).
6. Bake: Preheat the oven to 475°F (245°C) with a Dutch oven inside. Once hot, transfer the dough to the Dutch oven, score the top, and cover. Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20–25 minutes until deep golden brown.

Rustic Country Sourdough has an unmistakable flavor that only comes with time. Each slice is tangy, chewy, and has that perfect, crispy crust. This recipe is a treat for sourdough lovers and offers a satisfying baking experience, filling your kitchen with the warmth and aroma of artisan bread.

Italian Ciabatta

Ciabatta is a light and airy Italian bread known for its thin, crackling crust and open crumb structure, which is perfect for sandwiches or dipping in olive oil and balsamic vinegar. With its high hydration level, Ciabatta dough requires gentle handling to achieve the desired texture, but the result is an impressive bread with an amazing crust and pillowy soft interior.

Ingredients:

• 4 cups bread flour
• 1 1/2 cups water (room temperature)
• 1/2 cup milk (warm)
• 2 tsp salt
• 1 tsp active dry yeast

Instructions:

1. Prepare the dough: In a large bowl, dissolve the yeast in water. Add the milk, salt, and flour, mixing until a sticky dough forms. Cover the bowl and let it sit for 20 minutes.
2. First rise and fold: Gently fold the dough every 20 minutes over the next 1 hour. After the last fold, let the dough rise for an additional hour or until it has doubled in size.
3. Shape the ciabatta: Gently turn the dough onto a floured surface, divide it into two or three rectangular pieces, and stretch each piece lightly. Place the pieces on a well-floured baking sheet, cover, and let them rise for another 30–45 minutes.
4. Preheat and bake: Preheat the oven to 475°F (245°C). Transfer the risen dough to the hot oven and bake for 15–20 minutes until the crust is golden and crisp. Allow the bread to cool on a wire rack before slicing.

Italian Ciabatta has an ideal texture for hearty sandwiches, bruschetta, or simply serving with olive oil. Its soft crumb and crisp crust make it a versatile bread that complements a variety of flavors. Making ciabatta at home allows you to enjoy its warm, rustic essence fresh from the oven, a taste that’s hard to match with store-bought options.

Dutch Oven Boule

A Dutch Oven Boule is a round, rustic loaf with a golden, crackling crust and a chewy, open crumb. Baking this bread in a Dutch oven allows for a steamy environment that results in a beautiful, bakery-style crust. This simple but flavorful bread is perfect for tearing, dipping, or making hearty sandwiches.

Ingredients:

• 3 1/2 cups bread flour
• 1 1/2 cups warm water (105°F)
• 2 tsp salt
• 1/2 tsp active dry yeast

Instructions:

1. Mix the dough: In a large mixing bowl, combine the flour, salt, and yeast. Add warm water and stir until a rough dough forms. Cover with plastic wrap and let it sit at room temperature for 12–18 hours (overnight is best).
2. Shape and rise: After the initial rise, turn the dough onto a floured surface and shape it into a ball. Place it in a floured proofing basket or bowl, seam side down. Cover and let it rise for another 1–2 hours, until almost doubled.
3. Preheat the oven: Preheat your oven to 450°F (232°C) with the Dutch oven inside.
4. Bake: Carefully remove the hot Dutch oven, place the dough inside, and cover with the lid. Bake for 30 minutes, then remove the lid and bake for an additional 10–15 minutes until golden brown and crusty.

This Dutch Oven Boule has a deliciously complex flavor thanks to the long, slow fermentation. The Dutch oven technique ensures a thick, crusty exterior and a soft, airy interior, making it the ideal bread for any meal. The aroma alone will make it hard to wait for this loaf to cool!

Focaccia with Sea Salt and Rosemary

This Italian-style Focaccia bread is known for its crispy edges, soft interior, and delightful topping of olive oil, sea salt, and fresh rosemary. Focaccia is incredibly versatile: you can keep it simple with just sea salt, or get creative by adding toppings like cherry tomatoes, garlic, or olives. This bread pairs beautifully with pasta, soups, or can be sliced in half for sandwiches.

Ingredients:

• 4 cups bread flour
• 1 1/2 cups warm water
• 2 tsp salt
• 2 tsp active dry yeast
• 1/4 cup extra-virgin olive oil
• Fresh rosemary, chopped
• Sea salt flakes

Instructions:

1. Prepare the dough: In a mixing bowl, combine flour, salt, and yeast. Gradually add warm water and olive oil, mixing until the dough is sticky and shaggy. Cover and let it rest for 15 minutes.
2. Knead and rise: Knead the dough for about 5 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
3. Shape and second rise: Turn the dough onto an oiled baking sheet, gently stretching it into a rectangle. Cover and let it rise for 30 minutes.
4. Prepare the toppings and bake: Preheat your oven to 425°F (218°C). Dimple the surface with your fingers, drizzle with olive oil, and sprinkle with rosemary and sea salt. Bake for 20–25 minutes until golden and crisp.

Focaccia with Sea Salt and Rosemary is a beautifully aromatic bread with a light, airy texture and crisp crust. This bread is perfect for tearing and dipping, or for use as a sandwich base. With its simple yet rich flavors, this focaccia adds a touch of elegance to any table.

Pane Toscano (Tuscan Bread)

Pane Toscano is a salt-free Italian bread with a thin, crispy crust and a dense, chewy crumb. This bread’s lack of salt makes it a wonderful accompaniment for salty foods like cheeses, cured meats, or savory olive oils. It’s a rustic, earthy bread that truly lets the ingredients it’s paired with shine.

Ingredients:

• 3 1/2 cups bread flour
• 1 1/2 cups water, lukewarm
• 1/2 tsp active dry yeast

Instructions:

1. Make the starter (biga): In a small bowl, mix 1 cup of flour, 1/2 cup of water, and the yeast. Stir until smooth, cover, and let it rest at room temperature for 12–16 hours.
2. Mix the dough: In a large bowl, combine the remaining flour and water with the biga. Mix until a sticky dough forms. Cover and let it rest for 15 minutes, then knead for 8–10 minutes until smooth.
3. First rise: Place the dough in a lightly oiled bowl, cover, and let it rise for about 1 hour or until doubled in size.
4. Shape and rise: Turn the dough onto a floured surface and shape it into a round loaf. Place it on a parchment-lined baking sheet, cover, and let it rise for another 45 minutes.
5. Bake: Preheat your oven to 450°F (232°C). Bake for 30–35 minutes until the crust is a deep golden brown. Let it cool completely before slicing.

Pane Toscano is a traditional Italian bread that brings an authentic, rustic flavor to your meal. It’s particularly great with rich, savory dishes, as it enhances other flavors without overpowering them. This bread’s subtle flavor profile and wonderful texture make it a timeless choice that’s perfect for dipping, serving with antipasti, or as a base for bruschetta.

Crusty Italian Pugliese Bread

Pugliese Bread, originating from the Puglia region of Italy, is known for its unique combination of a chewy, moist interior and a crackling, golden crust. This bread is traditionally made with durum wheat flour, giving it a slight yellow hue and a rich, nutty flavor. It’s perfect for making sandwiches, toasting, or serving alongside Italian dishes.

Ingredients:

• 3 1/2 cups bread flour
• 1/2 cup semolina or durum wheat flour
• 1 1/2 cups lukewarm water
• 1 1/2 tsp salt
• 1/2 tsp active dry yeast

Instructions:

1. Prepare the dough: In a large mixing bowl, combine the bread flour, semolina flour, salt, and yeast. Gradually add the water, mixing until a sticky dough forms. Cover and let it sit for 15 minutes.
2. Knead and rise: Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise for 1–2 hours until doubled in size.
3. Shape the loaf: Gently turn the dough onto a floured surface, shape it into a round loaf, and place it on a floured parchment sheet. Cover and let it rise for 30–45 minutes.
4. Bake: Preheat your oven to 475°F (245°C) with a baking stone or sheet inside. Carefully transfer the dough to the hot stone, and bake for 25–30 minutes until the crust is deep golden and crispy.

Pugliese Bread offers an exquisite texture and a nutty flavor from the semolina. Its crunchy crust and soft crumb make it a versatile bread, great for dipping in olive oil or serving with rich Italian dishes. This rustic bread brings the flavors of Italy right to your kitchen.

Crispy German Rye Bread (Roggenbrot)

German Rye Bread, or Roggenbrot, is a hearty, dense bread with a thick, crispy crust and a moist, chewy crumb. Known for its slightly tangy flavor, this bread uses a combination of rye and wheat flours, giving it a distinctive flavor that pairs wonderfully with cheese, smoked fish, or butter and jam.

Ingredients:

• 2 cups rye flour
• 2 cups bread flour
• 1 1/2 cups lukewarm water
• 1/2 cup sourdough starter (optional, for extra tanginess)
• 2 tsp salt
• 1/2 tsp active dry yeast
• 1 tbsp molasses (optional, for a richer flavor)

Instructions:

1. Combine ingredients: In a large bowl, mix rye flour, bread flour, salt, yeast, and molasses. Add the water and, if using, the sourdough starter. Mix until you have a shaggy dough. Cover and let it rest for 30 minutes.
2. Knead and rise: Knead the dough for about 5 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise in a warm place for 1–2 hours until almost doubled.
3. Shape and proof: Turn the dough onto a floured surface and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet, cover, and let it rise for 45 minutes.
4. Bake: Preheat your oven to 450°F (232°C). Bake for 30–35 minutes until the crust is hard and deep brown.

German Rye Bread is wonderfully flavorful, thanks to the rye flour’s natural tang and the rich molasses notes. Its dense, hearty crumb and thick crust make it a satisfying choice, whether you enjoy it fresh or toasted. This bread is perfect for smothering with butter or pairing with savory spreads and cheeses.

Farmhouse White Bread

Farmhouse White Bread is a classic, crusty loaf that’s wonderfully soft inside. With its pillowy crumb and a chewy, golden crust, this bread has a homemade charm that brings a sense of comfort to any meal. This simple recipe is ideal for everything from toast to sandwiches, or simply enjoyed with a spread of butter.

Ingredients:

• 4 cups bread flour
• 1 1/2 cups warm water (110°F)
• 2 tbsp sugar
• 2 tsp salt
• 1 tbsp active dry yeast
• 2 tbsp melted butter

Instructions:

1. Activate the yeast: In a small bowl, mix the warm water with sugar and yeast. Let it sit for 5–10 minutes until foamy.
2. Make the dough: In a large bowl, combine the flour and salt. Pour in the yeast mixture and melted butter, mixing until a dough forms. Knead the dough for 8–10 minutes until smooth and elastic.
3. First rise: Place the dough in a lightly greased bowl, cover, and let it rise for 1–1.5 hours until doubled in size.
4. Shape and second rise: Turn the dough onto a floured surface, shape it into a loaf, and place it in a greased loaf pan. Cover and let it rise for another 30–45 minutes until it domes above the edge of the pan.
5. Bake: Preheat your oven to 375°F (190°C). Bake for 30–35 minutes until the top is golden and sounds hollow when tapped.

Farmhouse White Bread is as comforting as it gets, with a perfectly balanced soft interior and crispy crust. It’s a delightful bread to serve fresh out of the oven, and it’s versatile enough for toast, sandwiches, or pairing with any meal. This bread brings a heartwarming, homemade feel to your table, making every slice a true pleasure.

Cheesy Herb Focaccia

Cheesy Herb Focaccia is a delightful twist on the classic Italian flatbread, infused with the rich flavors of herbs and topped with gooey melted cheese. This bread is incredibly versatile and can be served as a side dish, appetizer, or snack. The combination of fragrant rosemary and savory cheese makes it a hit at any gathering or family meal.

Ingredients:

• 4 cups all-purpose flour
• 1 1/2 cups warm water (105°F to 110°F)
• 2 tsp salt
• 2 tsp active dry yeast
• 1/4 cup olive oil, plus extra for drizzling
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried)
• Sea salt for sprinkling

Instructions:

1. Prepare the dough: In a mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy. Stir in olive oil, flour, and salt until a sticky dough forms.
2. Knead and rise: Knead the dough for about 5–7 minutes on a floured surface until smooth. Place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1–2 hours until doubled in size.
3. Shape and second rise: Preheat your oven to 425°F (220°C). Turn the risen dough onto a floured baking sheet, gently pressing it into a rectangular shape about 1 inch thick. Use your fingers to create dimples all over the surface. Sprinkle with chopped rosemary and drizzle with olive oil. Cover and let rise for another 30 minutes.
4. Add cheese and bake: After the second rise, sprinkle the mozzarella and Parmesan cheeses over the top and add a sprinkle of sea salt. Bake for 20–25 minutes until golden brown and the cheese is bubbling.

Cheesy Herb Focaccia is a deliciously aromatic bread that combines the satisfying crunch of the crust with a soft, cheesy interior. It’s perfect for sharing, dipping in marinara sauce, or serving with a fresh salad. This bread not only impresses with its flavor but also enhances the overall meal experience with its irresistible aroma.

Traditional Challah Bread

Challah is a rich, slightly sweet braided bread that is often enjoyed on Jewish holidays and during Sabbath. This beautiful loaf is characterized by its glossy, golden crust and soft, airy crumb. It’s perfect for sandwiches, French toast, or simply enjoyed with butter. The process of braiding adds an artistic touch to your baking, making it a centerpiece for any table.

Ingredients:

• 4 cups all-purpose flour
• 1/2 cup warm water (110°F)
• 1/2 cup milk (warm)
• 1/4 cup sugar
• 1/4 cup vegetable oil
• 2 large eggs, plus 1 egg for egg wash
• 2 tsp active dry yeast
• 1 tsp salt

Instructions:

1. Activate the yeast: In a small bowl, combine warm water, milk, and sugar. Stir in the yeast and let it sit for about 5–10 minutes until frothy.
2. Mix the dough: In a large mixing bowl, combine flour, salt, eggs, and oil. Pour in the yeast mixture and mix until a dough forms.
3. Knead and rise: Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth. Place in a lightly greased bowl, cover, and let it rise for 1.5–2 hours until doubled in size.
4. Shape the challah: Once risen, punch down the dough and turn it onto a floured surface. Divide the dough into three equal pieces and roll each piece into long ropes. Braid the three ropes together and tuck the ends underneath.
5. Final rise and bake: Place the braided loaf on a parchment-lined baking sheet. Cover and let it rise for another 30–45 minutes. Preheat your oven to 350°F (175°C). Brush the loaf with the beaten egg and bake for 25–30 minutes until golden brown.

Traditional Challah Bread has a soft, pillowy texture and a subtle sweetness that makes it perfect for any occasion. This bread is not only a treat for the taste buds but also a lovely way to bring people together, whether for a festive meal or a quiet breakfast. It’s a cherished recipe that reflects the beauty of homemade baking.

Potato Bread Rolls

Potato Bread Rolls are soft, fluffy rolls made with mashed potatoes, giving them a unique texture and delightful flavor. These rolls are perfect for family dinners, barbecues, or holiday feasts. Their subtle potato flavor complements a variety of dishes, and their tender crumb makes them irresistible.

Ingredients:

• 2 cups mashed potatoes (about 2 medium potatoes)
• 4 cups all-purpose flour
• 1 cup warm milk (110°F)
• 1/4 cup sugar
• 1/4 cup butter, melted
• 2 tsp active dry yeast
• 1 tsp salt
• 2 large eggs

Instructions:

1. Prepare the mashed potatoes: Boil the potatoes until tender, then mash them until smooth. Allow to cool slightly.
2. Activate the yeast: In a small bowl, combine warm milk and sugar. Stir in the yeast and let it sit for about 5–10 minutes until frothy.
3. Mix the dough: In a large mixing bowl, combine flour, salt, mashed potatoes, melted butter, and eggs. Pour in the yeast mixture and mix until a sticky dough forms.
4. Knead and rise: Knead the dough on a floured surface for about 8–10 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 1–1.5 hours until doubled in size.
5. Shape the rolls: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them on a greased baking sheet, spacing them slightly apart. Cover and let them rise for another 30–45 minutes.
6. Bake: Preheat your oven to 375°F (190°C). Bake for 20–25 minutes until golden brown on top.

Potato Bread Rolls are a comforting addition to any meal, providing a soft, tender bite with every mouthful. Their unique flavor and texture make them perfect for soaking up gravy or served alongside soups and stews. These rolls bring warmth and a sense of home to your table, making them a cherished favorite among family and friends.

Seeded Multigrain Bread

Seeded Multigrain Bread is a hearty and nutritious loaf packed with the goodness of whole grains and seeds. This bread not only offers a delightful crunch from the seeds but also boasts a rich, nutty flavor that pairs perfectly with a variety of spreads or can be enjoyed on its own. Ideal for sandwiches or toasted with butter, this bread makes for a wholesome addition to any meal.

Ingredients:

• 2 cups whole wheat flour
• 1 cup bread flour
• 1/2 cup rolled oats
• 1/2 cup mixed seeds (such as sunflower, sesame, and flaxseed)
• 1 1/2 cups warm water (105°F to 110°F)
• 2 tbsp honey or maple syrup
• 2 tsp salt
• 2 tsp active dry yeast
• 2 tbsp olive oil

Instructions:

1. Activate the yeast: In a small bowl, combine warm water and honey. Stir in the yeast and let it sit for about 5–10 minutes until it becomes frothy.
2. Combine the dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, bread flour, rolled oats, seeds, and salt.
3. Make the dough: Pour the yeast mixture and olive oil into the dry ingredients. Mix until a sticky dough forms. Knead the dough on a floured surface for about 8–10 minutes until it is smooth and elastic.
4. First rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1–1.5 hours, or until doubled in size.
5. Shape and second rise: Punch down the dough and turn it out onto a floured surface. Shape it into a loaf and place it in a greased 9×5-inch loaf pan. Cover and let it rise for another 30–45 minutes.
6. Bake: Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes until the crust is golden brown and the loaf sounds hollow when tapped.

Seeded Multigrain Bread is not only visually appealing with its speckled crust, but it’s also packed with nutrients from the whole grains and seeds. This bread makes a delicious foundation for any sandwich or can be enjoyed with a smear of your favorite nut butter or jam. Each slice is a wholesome choice that promotes health and vitality, making it a fantastic staple for your kitchen.

Herb and Garlic Artisan Bread

Herb and Garlic Artisan Bread is a rustic loaf that is bursting with the flavors of fresh herbs and roasted garlic. The combination of a crunchy crust and a soft, aromatic interior makes it a perfect companion for soups, salads, or as a base for bruschetta. This bread is simple to make and elevates any meal with its enticing aroma and flavor.

Ingredients:

• 4 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 2 tsp salt
• 1 tsp sugar
• 2 tsp active dry yeast
• 4 cloves roasted garlic, mashed
• 2 tbsp fresh herbs (such as rosemary, thyme, or parsley), chopped
• Olive oil for drizzling

Instructions:

1. Prepare the garlic: Preheat your oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and roast for about 30–35 minutes until soft. Allow to cool and then mash.
2. Activate the yeast: In a bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
3. Mix the dough: In a large mixing bowl, combine flour, salt, mashed roasted garlic, and chopped herbs. Add the yeast mixture and stir until a shaggy dough forms.
4. Knead and rise: Turn the dough onto a floured surface and knead for about 10 minutes until smooth. Place in a lightly greased bowl, cover, and let rise in a warm place for 1–2 hours until doubled.
5. Shape and second rise: Punch down the dough and turn it out onto a floured surface. Shape it into a round loaf and place it on a parchment-lined baking sheet. Cover and let rise for another 30–45 minutes.
6. Bake: Preheat your oven to 450°F (232°C). Before baking, drizzle olive oil over the top of the loaf. Bake for 25–30 minutes until the crust is golden brown.

Herb and Garlic Artisan Bread is a flavorful addition to any meal, inviting diners with its rich, aromatic notes. Its crunchy crust gives way to a soft, flavorful interior, making it perfect for tearing and sharing. This bread not only complements a variety of dishes but also stands out as a highlight on its own, served warm with a drizzle of olive oil or paired with a cheese platter.

Classic Ciabatta Bread

Ciabatta Bread is an Italian classic known for its rustic appearance, airy crumb, and crisp crust. With its unique texture and subtle flavor, ciabatta is ideal for sandwiches, bruschetta, or simply enjoyed with olive oil. This bread is characterized by its large air pockets, which give it a lightness that sets it apart from denser breads.

Ingredients:

• 4 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 1 tsp active dry yeast
• 2 tsp salt
• 1 tbsp olive oil

Instructions:

1. Activate the yeast: In a small bowl, combine warm water and yeast. Let it sit for about 5–10 minutes until frothy.
2. Mix the dough: In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and olive oil, mixing until a very sticky dough forms.
3. First rise: Cover the bowl with plastic wrap and let it rise at room temperature for 12–18 hours (overnight is best) until bubbly and doubled in size.
4. Shape the loaves: Turn the dough out onto a well-floured surface. Gently divide the dough into two pieces, being careful not to deflate it too much. Shape each piece into a rustic loaf, dusting with flour as needed.
5. Second rise: Place the shaped loaves on a floured baking sheet. Cover and let them rise for another 30–60 minutes until puffy.
6. Bake: Preheat your oven to 475°F (245°C). Bake the loaves for 20–25 minutes until golden brown and crusty.

Classic Ciabatta Bread offers a wonderful texture with its chewy crust and soft, airy interior. Perfect for creating mouthwatering sandwiches or simply served with olive oil and balsamic vinegar, ciabatta adds a touch of Italian authenticity to any meal. This versatile bread is a must-try for any home baker looking to expand their repertoire and enjoy the satisfying process of artisan bread-making.

Note: More recipes​ are coming soon!