Henry’s Crusty White Bread Recipe

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Henry’s Crusty White Bread Recipe

Henry Hunter
Welcome to my favorite yeasted bread recipe – Henry’s Crusty White Bread. This recipe is not just about creating a delicious loaf of bread; it’s about understanding the art of bread baking, especially for those beginning their journey into sourdough baking. There: In the heart of my kitchen, this recipe was born out of passion and countless experiments. It’s versatile enough for various shapes and styles, from a classic boule to delightful hoagie rolls.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 4 hours 31 minutes
Course Bread, Snack
Cuisine American
Servings 1 Loaf
Calories 132 kcal


  • Large mixing bowls
  • Danish whisk or hand mixer
  • Kitchen scale
  • Dough knife
  • Banneton
  • Dutch oven


  • 7 1/2 cups 900g Unbleached All-Purpose Flour
  • 3 cups 680g lukewarm water
  • 1 tablespoon 18g salt
  • 1 1/2 tablespoons 14g instant yeast or active dry yeast
  • 20 g dry milk powder
  • 20 g granulated white sugar optional


  • Measure the flour carefully.
  • Combine all ingredients in a large mixing bowl.
  • Mix until combined.
  • Let the dough rest for 45 minutes.
  • Perform stretch and fold technique.
  • Repeat rest and stretch steps.
  • Shape the dough.
  • Divide and pre-shape.
  • Final shaping into boule or bâtard.
  • Proof in a Banneton.
  • Preheat the oven and Dutch oven.
  • Score and bake.
  • Cool on a rack.


This crusty white bread, with its golden-brown crust and soft interior, is perfect for any occasion. It’s a testament to the joy of bread baking, embodying simplicity and elegance in each slice.
For a tangier flavor, let the dough ferment in the refrigerator for up to 2 days.
Scoring the bread isn’t just decorative; it helps in even baking.
Calories: Approximately 150 calories per slice.
Keyword Hoagie Rolls, Sourdough, Yeasted Bread, Baking, Shaping, Scoring, Fermentation, Sandwich Bread, Homemade Rolls.

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