This is a basic and very useful bread recipe that is a perfect beginner bread. Whether you are looking for a reliable bread to serve with soups or want something you can slice for toast or sandwiches, this white crusty bread recipe is a great place to start. I’ve been making this simple loaf for years and it’s a staple in our house.
If you are looking for my other favorite bread recipes, check out:
Looking for more – we have a mini-course on baking bread at home – check it out as part of the Modern Homesteading Academy.
Contents
Step by Step Guide to Making White Crusty Bread
Activate the Yeast
In a measuring cup, combine 1 cup of lukewarm water with 1 tablespoon of sugar and 2½ teaspoons of active dry yeast. Stir until the yeast and sugar are fully dissolved. Set the mixture aside for a few minutes to allow the yeast to activate.
Combine the Dry Ingredients
In a medium-sized bowl, whisk together 2½ cups of all-purpose flour and 1 teaspoon of salt. Make sure the ingredients are evenly mixed.
Mix Wet and Dry Ingredients
Pour the activated yeast mixture into the bowl with the dry ingredients. Stir everything together until the dough comes together and forms a sticky ball.

Knead the Dough
Sprinkle 1-2 tablespoons of flour onto a clean work surface. Transfer the dough from the bowl onto the floured surface. Knead the dough by folding and pressing it for about 3-5 minutes, or until it feels smooth and elastic.
Let the Dough Rise
Drizzle 2 tablespoons of olive oil inside a large sealable plastic bag. Place the kneaded dough into the bag, ensuring that it’s completely coated with the oil to prevent sticking. Seal the bag and refrigerate the dough overnight or place in a bowl and let rise in a warm place for 1-2 hours.

Prepare to Bake
When you’re ready to bake the bread, take the dough out of the refrigerator. Leave it in the sealed plastic bag and let it sit at room temperature for about 1 hour to allow it to warm up.
Prepare the Loaf Pan
Lightly grease an 8-inch loaf pan with nonstick spray or a little oil to prevent the bread from sticking.
Shape the Dough
Sprinkle another 1-2 tablespoons of flour onto your work surface. Remove the dough from the plastic bag and knead it briefly for about 1 minute to remove any air bubbles. Shape the dough into a log that will fit snugly into your prepared loaf pan.
Let the Dough Rise
Place the shaped dough into the loaf pan. Cover the pan loosely with the plastic bag or a clean kitchen towel to prevent the dough from drying out. Let the dough rise for about 2 hours, or until it has doubled in size.
Preheat the Oven
Preheat your oven to 350°F (175°C) about 15 minutes before the dough finishes rising.
Slash and Bake
Once the dough has risen, remove the plastic covering. Using a sharp knife, make a few slashes on top of the dough to allow steam to escape while baking. Place the loaf in the oven and bake for 35-40 minutes, or until the bread’s internal temperature reaches 190-210°F.
Cool and Serve
Remove the bread from the oven and let it cool completely in the pan before slicing. Cooling ensures the bread holds its shape and makes slicing easier. Once cooled, slice and enjoy your homemade white bread! 🍞

Tips for Making Crusty White Bread
1️⃣ Let the Dough Come to Room Temperature
After resting the dough in the refrigerator overnight, keep it in the sealed plastic bag and let it sit at room temperature for about an hour before handling it. This helps activate the yeast and makes the dough easier to work with.
2️⃣ Prep Your Work Surface
Sprinkle 1-2 tablespoons of flour on your work surface to prevent sticking. Remove the dough from the plastic bag and knead it for about a minute until it feels smooth and elastic.
3️⃣ Shape and Prepare for Rising
Form the dough into a log that will fit into a greased 8-inch loaf pan. Place the dough in the pan, then cover it to keep it from drying out. You can use the same plastic bag to cover the dough while it rises.
4️⃣ Allow the Dough to Rise
Let the dough rise in the loaf pan until it has nearly doubled in size. This usually takes about 2 hours, depending on the room temperature. Be patient — the rise is key to a fluffy loaf!
5️⃣ Slash and Bake
Once the dough has risen, make a few slashes on top with a sharp knife to allow steam to escape. Bake at 350°F for 35-40 minutes. For best results, check the internal temperature of the bread — it should be between 190-210°F.
6️⃣ Cool Before Slicing
Resist the urge to cut the bread immediately! Let it cool completely before slicing to ensure the texture stays intact. Then, slice and enjoy your homemade white bread! 🍞
Crusty White Bread Recipe

Crusty White Bread
Equipment
- Measuring cups – For measuring the water, flour, and other ingredients.
- Measuring spoons – To measure the sugar, salt, and yeast.
- Mixing bowls – A medium-sized bowl for mixing the dry ingredients and a larger bowl for combining the wet and dry ingredients.
- Whisk – For mixing the dry ingredients (flour and salt).
- Loaf pan – For baking the bread, prepared with nonstick spray.
- Sharp knife – To make slashes on top of the dough before baking.Oven – To bake the bread at 350°F.I
- Cooling rack – To let the bread cool completely before slicing.
Ingredients
- 1 cup lukewarm water
- 1 tablespoon granulated sugar
- 2½ teaspoons 1 packet dry active yeast (not rapid-rise—see notes for Rapid Rise instructions)
- 2½ cups 312g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Activate the Yeast: In a measuring cup, mix the sugar and yeast into 1 cup of lukewarm water. Stir until dissolved and set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour and salt.
- Mix Wet and Dry Ingredients: Pour the yeast mixture into the bowl with the dry ingredients and stir until everything is fully combined.
- Knead the Dough: Sprinkle 1-2 tablespoons of flour onto a clean surface. Transfer the dough and knead it for a few minutes, until smooth and elastic.
- Store the Dough: Drizzle olive oil inside a sealable plastic bag. Place the dough in the bag, ensuring it’s coated with oil. Seal the bag and refrigerate the dough overnight. This dough can be stored in the fridge for several days.
- Prepare to Bake: When ready to bake, remove the dough from the fridge. Leave it in the sealed bag and allow it to come to room temperature for about an hour.
- Prepare the Loaf Pan: Lightly spray a loaf pan with nonstick spray.
- Shape the Dough: Sprinkle 1-2 tablespoons of flour onto your work surface. Take the dough out of the bag, and knead and fold it for about 1 minute. Shape the dough into a log that fits the loaf pan.
- Let it Rise: Cover the pan with a plastic bag and let the dough rise until it has doubled in size, which should take about 2 hours.
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Slash and Bake: Once the dough has risen, remove the plastic bag and use a sharp knife to make a few slashes on top of the dough. Bake for 35-40 minutes at 350°F, or until the internal temperature reaches 190-210°F.
- Cool and Serve: Let the bread cool completely before slicing. Enjoy!
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