There’s something deeply comforting about baking a simple loaf of homemade bread. The smell, the crackle of the crust as it cools, and that first warm slice with butter feel like a small luxury that never gets old. This crusty white bread is a classic, old-fashioned great bread recipe that delivers a golden exterior, soft interior, and dependable rise every single time.
It’s the kind of everyday crusty bread recipe you bake once and come back to again and again—perfect for toast, sandwiches, or serving alongside soup and stew. If you’ve been looking for a reliable homemade white artisan bread recipe with a crisp crust, this is the one to bookmark.
Why You’ll Love This Crusty White Bread
- Classic bakery-style crust with a soft, tender crumb
- Simple pantry ingredients
- Beginner-friendly yeast bread
- Perfect for sandwiches, toast, and buttered slices
- No special equipment required
Ingredients (Makes 1 Medium Loaf)
- 1 large egg
- 1 egg yolk
- ¾–1 cup warm water- hot water
- 4½ cups white bread flour, plus extra for dusting
- 1½ teaspoons salt
- 2 teaspoons superfine sugar
- 1 teaspoon active dry instant yeast
- 2 tablespoons butter, diced
- Vegetable oil, for brushing
How to Make Crusty White Bread
1. Prepare the Egg Mixture
Lightly beat the egg and egg yolk together in a measuring cup. Stir in enough lukewarm water to make 1¼ cups total liquid. Set aside.
2. Make the Bread Dough
Sift the flour and salt into a large bowl. Stir in the sugar and yeast. Add the diced butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Make a well in the center and pour in the egg mixture. Stir with a wooden spoon until the dough begins to come together, then knead by hand until it leaves the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead for about 10 minutes, until smooth, elastic, and soft.
3. First Rise
Lightly oil a bowl. Shape the dough into a ball, place it in the bowl, and cover with a damp dish towel or plastic wrap. Let dough rise in a warm place for 1–2 hours, or until doubled in size.
4. Shape the Loaf
Brush a 7½ x 4½ x 3½-inch loaf pan with oil. Punch down the dough and knead briefly for about 1 minute.
Shape the dough into a rectangle the length of the pan, flatten slightly, then fold lengthwise into thirds. Place seam-side down in the prepared pan.
Cover for its final rise again in a warm place for 30 minutes, or until the dough reaches the top of the pan.
5. Bake
Preheat the oven to 425°F (220°C).
Bake the loaf for 30 minutes, until golden brown, slightly pulled away from the sides of the pan, with a crispy crust and hollow-sounding when tapped on the bottom.
Turn out onto a wire rack and cool completely before slicing.
Tips for the Best Crusty White Bread
- Use lukewarm water, not hot, to avoid killing the yeast
- Knead fully—this creates the structure needed for a good rise
- Let the bread cool before slicing for the best texture
- For an extra crisp crust, bake on the middle rack with good airflow
How to Serve This Bread
- Toasted with butter and jam
- Sliced thick for sandwiches
- Served warm with soup or stew
- Used for grilled cheese or French toast
- Great for adding mix-ins to match casseroles
Storage Instructions
- Store at room temperature, wrapped loosely, for up to 2 days
- Freeze sliced bread for up to 2 months in an airtight container
- Refresh day-old bread in a warm oven for 5–7 minutes
Crusty White Bread
- Total Time: 2 hours 25 minutes
- Yield: 1 LOAF 1x
Description
This classic crusty white bread has a golden, bakery-style crust with a soft, tender interior. Made with simple pantry ingredients, it’s an easy homemade loaf perfect for sandwiches, toast, or warm slices with butter.
Ingredients
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1 large egg
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1 egg yolk
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¾–1 cup lukewarm water
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4½ cups white bread flour, plus more for dusting
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1½ teaspoons salt
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2 teaspoons superfine sugar
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1 teaspoon active dry yeast
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2 tablespoons butter, diced
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Vegetable oil, for brushing
Instructions
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Lightly beat the egg and egg yolk together in a measuring cup. Add enough lukewarm water to make 1¼ cups total liquid. Set aside.
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In a large bowl, sift together the flour and salt. Stir in the sugar and yeast. Add the diced butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
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Make a well in the center of the flour and pour in the egg mixture. Stir with a wooden spoon until a dough forms, then knead by hand until it leaves the sides of the bowl.
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Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
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Lightly oil a clean bowl. Shape the dough into a ball, place it in the bowl, and cover with a damp towel or plastic wrap. Let rise in a warm place for 1–2 hours, until doubled in size.
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Brush a 7½ x 4½ x 3½-inch loaf pan with oil. Punch down the dough and knead briefly for 1 minute. Shape into a rectangle the length of the pan, fold lengthwise into thirds, and place seam-side down in the pan.
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Cover and let rise again for 30 minutes, or until the dough reaches the top of the pan.
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Preheat the oven to 425°F (220°C). Bake for 30 minutes, until golden brown and the loaf sounds hollow when tapped on the bottom.
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Turn the bread out onto a wire rack and allow to cool before slicing.
Notes
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For best results, use bread flour for structure and chew.
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Let the bread cool fully before slicing to avoid a gummy texture.
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Store loosely wrapped at room temperature for up to 2 days.
- Prep Time: 25 MINS
- RISE TIME: 1 HOUR 30 MINS
- Cook Time: 30 MINUTES
- Category: BREAD | BAKING
- Method: Baking
- Cuisine: American
Frequently Asked Questions
Can you make this crusty white bread in a stand mixer?
Yes, this crusty white bread can easily be made in a stand mixer. Use the dough hook attachment and follow the recipe as written. Mix the ingredients on low speed until a sticky dough forms, then knead on medium-low speed for about 6–8 minutes, until the dough is smooth and elastic. Proceed with the rising and baking in hot oven steps as directed.
Can I use sourdough starter instead of yeast?
Yes, you can use sourdough starter, but the recipe will need to be adjusted. Replace the active dry yeast with ½ cup active sourdough starter, then reduce the flour by ¼ cup and reduce the liquid by ¼ cup to account for the starter. Rise times will be longer—plan for 3–6 hours for the first rise, depending on the strength of your starter and room temperature.
This version will have a slightly tangy flavor and a softer crust compared to the yeast-based loaf, but it will still bake up beautifully in a loaf pan.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a chewier texture and better structure.
Why does this recipe use egg?
The egg adds richness, color, and a softer crumb while still keeping a crisp crust.
Can I make this bread by hand?
Absolutely—this recipe is designed for hand kneading.
How do I know when it’s fully baked?
The loaf should be golden brown and sound hollow when tapped on the bottom.
Final Thoughts
Homemade bread doesn’t need to be complicated to be good. This crusty white bread recipe is proof that simple ingredients and classic techniques can produce bakery-quality results at home. Whether you’re new to bread baking or just want a dependable everyday loaf, this one belongs in your regular rotation.
If you love traditional recipes that feel cozy, practical, and timeless, this bread is a must-try.
