Introduction
This beautiful bread you see is a rustic homemade loaf with a golden crust, soft airy crumb, and deep wheat flavor. Baked in loaf pans and lined with parchment paper, this bread combines the charm of artisan bread with the convenience of home baking. It is perfect for sandwiches, toast, soups, or simply enjoyed warm with butter or olive oil. This recipe is designed to give you bakery-style results with simple ingredients and clear steps.
Ingredients (Makes 2 large loaves or 3 medium loaves)
4½ to 5 cups all-purpose flour or bread flour
2¼ teaspoons instant yeast (1 packet)
2 teaspoons salt
1 tablespoon sugar or honey
2 tablespoons olive oil or melted butter
1¾ cups warm water (about 38–40°C / 100–105°F)
Extra flour for dusting
Olive oil or butter for greasing pans
Instructions
In a large bowl, combine warm water, sugar or honey, and yeast. Stir gently and let it rest for 5–10 minutes until foamy. Add olive oil or melted butter, then gradually add flour and salt. Mix until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 10–12 minutes until smooth, elastic, and slightly tacky but not sticky. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size. Punch down the dough gently to release air, then divide it into equal portions. Shape each portion into a tight oval or round loaf. Line loaf pans with parchment paper and place the shaped dough inside. Cover and let rise again for 35–45 minutes until puffy and risen above the pan edges. Preheat the oven to 220°C (425°F). Lightly dust the tops with flour and score with a sharp knife. Bake for 30–35 minutes until golden brown and hollow-sounding when tapped. Remove from pans and cool on a rack before slicing.
Baking Method Tips
For extra crust, place a small oven-safe dish of hot water in the oven during baking to create steam. This helps achieve a crackly artisan crust. If the bread browns too fast, loosely cover with foil during the last 10 minutes.
History
Rustic loaf bread has roots in European farmhouse baking, where families baked large batches of bread to last several days. Simple ingredients and slow fermentation were key to developing flavor and texture. Baking in pans became popular for consistency and ease, especially in home kitchens.
Benefits
Homemade bread contains no preservatives and allows full control over ingredients. It is rich in carbohydrates for energy and provides comfort, warmth, and satisfaction. Baking bread at home also reduces cost and enhances kitchen skills.
Texture and Flavor Formation
The long kneading develops gluten, creating the airy crumb structure. Proper fermentation allows yeast to create gas and flavor compounds, while high-heat baking forms the crisp crust and soft interior.
Nutrition (Approximate per slice)
Calories: 150–180
Carbohydrates: 28–32 g
Protein: 4–6 g
Fat: 2–3 g
Low in sugar and cholesterol-free
Serving Ideas for Bread Lovers
Serve warm with butter, olive oil, or honey. Use for sandwiches, toast with jam, garlic bread, or alongside soups and stews. This bread also freezes well for later use.
Conclusion
This rustic loaf pan bread is simple, reliable, and deeply satisfying. With its golden crust and soft interior, it brings bakery-quality results straight from your oven. Once you bake it, it will quickly become a favorite in your home.