Quick Crusty Bread Recipe: Ready in Under 2 Hours!

Craving the satisfying crunch of homemade crusty bread but don’t have all day to spend proofing and kneading? You’re in the right place! This recipe delivers beautifully crusty, flavorful bread in under two hours, perfect for pairing with your favorite soup, dipping in olive oil, or simply enjoying warm with a pat of butter. Forget the store-bought stuff – this is a game-changer for busy weeknights and impromptu gatherings. Get ready to impress yourself (and your guests) with this unbelievably easy, unbelievably delicious bread!

Why This Recipe Works

This recipe cleverly combines a few key techniques to speed up the bread-making process without sacrificing that desirable crust and airy interior. Here’s why it works:

• High Hydration Dough: The higher water content in this dough creates a looser, more extensible dough. This allows for rapid gluten development, reducing the need for extensive kneading. The water also contributes to a more open crumb structure and a crispier crust.
• Rapid Rise Yeast: Using rapid rise (instant) yeast eliminates the need for a separate proofing step. You can add it directly to the dry ingredients, saving valuable time.
• Hot Oven and Dutch Oven (or Covered Baking Dish): Baking the bread in a preheated Dutch oven (or any covered oven-safe pot) traps steam inside. This steam creates a moist environment that allows the bread to expand fully before the crust sets. The result? A taller loaf with a beautifully blistered, crispy crust. If you don’t have a Dutch oven, a regular baking sheet with a roasting pan filled with water can work, though the crust might not be quite as thick.
• Minimal Kneading: We’re not looking for perfectly smooth dough here. A few minutes of mixing is all it takes to bring the ingredients together. The wet dough will develop its gluten strength during the long, slow bake.

Ingredients

• 3 cups (384g) all-purpose flour, plus more for dusting
• 1 3/4 cups (420ml) lukewarm water (about 105-115°F)
• 1 1/2 teaspoons (6g) salt
• 1/2 teaspoon (2g) rapid rise (instant) yeast

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and rapid rise yeast.
2. Add Water: Pour the lukewarm water into the dry ingredients.
3. Mix the Dough: Using a wooden spoon or your hands, mix the ingredients until just combined. The dough will be very sticky and shaggy. Don’t overmix!
4. First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature for 1 hour to 1 hour and 15 minutes. The dough will approximately double in size.
5. Shape the Dough: Lightly flour a work surface. Gently turn the dough out onto the floured surface. It will be very soft and sticky. Use floured hands to gently shape the dough into a round or oval. Be careful not to deflate the dough too much.
6. Second Rise (Proofing): Place a piece of parchment paper large enough to line your Dutch oven inside a bowl that is slightly smaller in diameter than your Dutch oven. This makes it easier to transfer the dough. Gently place the shaped dough onto the parchment paper, seam-side down. Dust the top of the dough with flour. Cover loosely with plastic wrap or a damp towel and let it rest for 30 minutes.
7. Preheat the Oven: While the dough is proofing, preheat your oven to 450°F (232°C) with your Dutch oven (or covered baking dish) inside. It’s crucial that the Dutch oven is screaming hot before you add the dough.
8. Score the Dough: Carefully remove the preheated Dutch oven from the oven (use oven mitts!). Remove the lid. Using the parchment paper, carefully lift the dough and lower it into the hot Dutch oven. Use a sharp knife or lame to score the top of the dough with one long slash or a cross. This allows the bread to expand properly in the oven and prevents it from cracking unpredictably.
9. Bake (Covered): Cover the Dutch oven and bake for 30 minutes.
10. Bake (Uncovered): Remove the lid and continue baking for another 15-20 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
11. Cool: Carefully remove the bread from the Dutch oven using the parchment paper. Place it on a wire rack to cool completely before slicing. Resist the urge to cut into it right away! This allows the crumb to set properly.

Tips for Success

• Water Temperature is Key: Lukewarm water is essential for activating the yeast properly. Too hot and you’ll kill the yeast; too cold and it won’t activate. Aim for 105-115°F (40-46°C).
• Don’t Overknead: This recipe relies on a long, slow fermentation to develop flavor and gluten. Overkneading will result in a tough loaf.
• Hot Dutch Oven is a Must: Preheating the Dutch oven is critical for achieving a crispy crust. Make sure it’s thoroughly heated before adding the dough.
• Scoring is Important: Scoring the dough allows the bread to expand properly in the oven. This prevents it from cracking randomly and creates a more visually appealing loaf.
• Cool Completely: Let the bread cool completely before slicing. This allows the crumb to set and prevents it from becoming gummy.
• Experiment with Flour: While all-purpose flour works great, you can experiment with bread flour for a chewier texture or a mix of all-purpose and whole wheat flour for a nuttier flavor.
• Add Flavor: Mix in herbs (rosemary, thyme), cheese, or olives for a customized flavor profile. Add these ingredients after the first rise, gently folding them into the dough.

Storage Instructions

This bread is best enjoyed fresh, but it can be stored for a few days. Here’s how:

• Room Temperature: Store the bread in a paper bag or loosely wrapped in plastic wrap at room temperature for up to 2 days.
• Freezer: For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 2 months. Thaw at room temperature or toast directly from frozen.

FAQ

• Can I use active dry yeast instead of rapid rise yeast? Yes, but you’ll need to activate the yeast first. Dissolve the active dry yeast in the lukewarm water with a pinch of sugar. Let it sit for 5-10 minutes until foamy. Then, proceed with the recipe as directed. You may need to increase the first rise time slightly.
• I don’t have a Dutch oven. Can I still make this bread? Yes! You can use any oven-safe pot with a lid. If you don’t have a lid, you can create a steam environment by placing a roasting pan filled with water on the bottom rack of your oven during baking. However, the crust might not be as thick and crispy.
• My dough is too sticky to handle. What should I do? This dough is meant to be sticky. Don’t be tempted to add more flour. Just use floured hands and a floured work surface when shaping the dough.
• Why did my bread turn out flat? Possible causes include using expired yeast, water that was too hot or too cold, or not preheating the Dutch oven sufficiently. Make sure your yeast is fresh, your water is the correct temperature, and your Dutch oven is scorching hot.
• Can I make this dough ahead of time? Yes! After the first rise, you can refrigerate the dough for up to 24 hours. Let it come to room temperature for about 30 minutes before shaping and baking.

Conclusion

This quick crusty bread recipe is a testament to the fact that delicious, homemade bread doesn’t have to be complicated or time-consuming. With just a few simple ingredients and a little bit of patience, you can enjoy a warm, crusty loaf that’s perfect for any occasion. So, ditch the store-bought bread and give this recipe a try. You’ll be amazed at how easy it is to create bakery-quality bread in your own kitchen. Happy baking!