Susan'S Crusty Bread
A hearty, crusty bread with a satisfying texture and classic flavor, perfect for homemade sandwiches or served alongside soups and stews, appealing to bread enthusiasts and home bakers alike.
Ingredients
Instructions
- Dissolve yeast in lukewarm water.
- Add salt and sugar; stir thoroughly.
- Add whole wheat flour first, then blend in white flour.
- Make a fairly stiff dough.
- Shape the dough into a ball.
- Place in a greased bowl and grease the top of the dough.
- Cover with a towel and let stand in a warm place until doubled, about 1 1/2 hours.
- Turn dough out onto a lightly floured surface.
- Divide the dough into 4 small loaves.
Tips & Substitutions
To enhance flavor, consider adding herbs or spices like rosemary or garlic to the dough. If you prefer a softer crust, use bread flour instead of white flour. Ensure your water is warm, not hot, to keep yeast active without killing it. For an artisan touch, score the tops of the loaves before baking.
Serving Suggestions
Serve this crusty bread warm with a side of olive oil and balsamic vinegar for dipping. It pairs beautifully with soups like a hearty Rump Roast With Gravy or salads like Tea Garden Salad From Cooking With Hougen. You can also use it for sandwiches or toast it for breakfast.
Storage & Reheating
Store the bread in a paper bag at room temperature for up to 3 days. For longer storage, wrap the loaves in plastic wrap and freeze for up to 3 months. To reheat, place the bread in a preheated oven at 350°F for about 10-15 minutes until warmed through and the crust is crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Susan'S Crusty Bread contains roughly 1170 calories, with 29g protein, 248g carbohydrates, and 5g fat. It is an excellent source of iron (88% of the Daily Value), protein (58% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1909mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of white flour?
Yes, you can replace all or part of the white flour with whole wheat flour for a denser bread. Keep in mind that whole wheat flour absorbs more liquid, so you may need to adjust the water amount slightly.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast. Ensure your yeast is fresh and the water is lukewarm, around 100°F. If the dough still doesn't rise, try placing it in a warmer spot or using a proofing box.
How do I know when the bread is done baking?
The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. An internal temperature of about 190°F is also a good indicator that it’s fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).