Farmhouse White Loaf

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There’s something undeniably comforting about a slice of freshly baked bread. Especially when it’s a farmhouse loaf – a rustic masterpiece with a golden crust and a soft, pillowy interior. This recipe is a celebration of simple ingredients and traditional techniques, resulting in a loaf that’s perfect for toast, sandwiches, or simply savoring on its own.


Farmhouse Crusty Loaf (Handmade, Quick, Simple & Delicious)
Farmhouse Crusty Loaf (Handmade, Quick, Simple & Delicious)

3 cups (375 grams) strong white bread flour, plus extra for dusting

  • 1 ½ teaspoons (7 grams) active dry yeast
  • 1 ½ teaspoons (9 grams) fine sea salt
  • 1 tablespoon (15 grams) granulated sugar
  • 1 ¼ cups (300 milliliters) lukewarm water (around 105°F/40°C)
  • 2 tablespoons (30 milliliters) olive oil

  • Directions:

    1. Prep the Dough: In a large mixing bowl, whisk together the flour, yeast, salt, and sugar.
    2. Activate the Yeast: Create a well in the center of the dry ingredients. Pour in the lukewarm water and olive oil. Using a wooden spoon or your hands, gently mix everything together until a shaggy dough forms.
    3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 10-12 minutes, adding a little extra flour if the dough feels too sticky. The dough should become smooth and elastic.
    4. First Rise: Lightly oil a clean bowl. Place the dough in the bowl, turning it to coat with the oil. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm place for 1-2 hours, or until doubled in size.
    5. Punch Down and Shape: Punch down the dough to release the air bubbles. Briefly knead it on a lightly floured surface. Divide the dough in half and shape each half into a tight ball.
    6. Second Rise: Place the dough balls seam-side down in two greased 9×5 inch loaf pans. Cover the pans loosely with plastic wrap or a damp cloth. Let the dough rise for another 45 minutes to 1 hour, or until the dough has risen above the rim of the pans.
    7. Preheat the Oven: While the dough is rising for the second time, preheat your oven to 375°F (190°C).
    8. Bake!: Brush the tops of the loaves with a bit of olive oil (optional). Bake for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
    9. Cool Completely: Remove the loaves from the oven and transfer them to a wire rack to cool completely before slicing.


    For a chewier crust, preheat a baking stone or baking sheet in the oven while it preheats. Place the loaf pans directly on the hot stone/sheet for the first 15 minutes of baking.

  • Want to add some flavor variations? Try incorporating chopped nuts, seeds, herbs, or sun-dried tomatoes into the dough before shaping the loaves.

  • Nutrition Facts (per slice):

    Please note that these are approximate values and can vary depending on the specific ingredients used.

    Calories: 220

  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 38g
  • Sugar: 3g
  • Protein: 5g
  • Sodium: 230mg

  • Conclusion

    There you have it! With this recipe, you can create a beautiful and delicious farmhouse loaf in your own kitchen. The best part? It requires minimal effort and time, making it perfect for beginner bakers or busy weeknights. So, grab your ingredients, preheat your oven, and get ready to enjoy the taste of homemade bread at its finest.


    1. Can I use whole wheat flour instead of white bread flour?

    Absolutely! Substitute all or half of the white bread flour with whole wheat flour for a more nutritious loaf with a slightly denser texture.

    2. My dough isn’t rising! What could be wrong?