- 4 cups (500g) strong, high protein bread flour
- 7g dried yeast (about 2 tsp)*
- 250 - 300ml (1-1¼ cups) just warm water
- extra bread flour, for dusting
- 3 tsp caster sugar
- 1 tsp salt
- 60ml (¼ cup) olive oil
- Plastic wrap for proofing
- KitchenAid stand mixer
- KitchenAid flat beater attachment
- 11cm x 21cm x 7cm loaf tin
- To begin preparing this bread recipe, place the bread flour, sugar, yeast and salt into the mixing bowl on the stand mixer. Attach the flat beater. Mix on speed 2 until well combined.
- Turn to speed 1, slowly add 250ml of the warm water and all of the oil (add liquid down the side of the bowl). If the dough looks a little dry, add the small amounts of the remaining water until the dough comes together.
- Change to the dough hook. Knead for 5 - 6 minutes (staying on speed 1 or 2), until the dough is soft and elastic.
- Place the dough into an oiled bowl*, cover with plastic wrap or a damp tea towel and leave the dough to rise. This takes about 1 hour in a draft free, warm (or room temperature) place.
- Lightly grease a medium sized loaf tin (approx. 11cm x 21cm x 7cm).
- Punch the dough down and return to the mixer, knead a further 2 minutes. Remove the dough and place it evenly into the pan, or for a cobb shape, place in a ball shape onto a lightly floured (using leftover bread flour) flat baking tray. Cover with a damp tea towel and place in a warm place for 45 minutes or until risen to the top of the pan.
- Preheat the oven to 200C (180C fan forced).
- Cut slashes into the bread with a sharp knife and dust with extra bread flour. Bake 20 - 30 minutes or until golden brown and hollow sounding when lightly tapped. Turn bread out onto a cooling rack and allow to cool.
- For any crusty homemade bread recipe, always use dried instant yeast within the use by date and keep in a sealed container in a dark place at room temperature. Dried instant yeast appropriate for your bread recipe is normally available at the supermarket in 7g sachets or larger tubs.
- The amount of warm water needed for your homemade bread recipe varies depending on the brand of flour, time of year (hot or cold) etc. When following your crusty bread recipe, do not add too much warm water straight away or the dough will be too soft and sticky.
- Very lightly oil the inside walls of the mixing bowl before kneading – this will prevent the dough sticky and assist in the kneading
- Use the best bread flour you can afford. Stone ground, organic strong flour will produce a superior result when following your crusty bread recipe.
- 1-2 tablespoons of milk powder can be added with the flour for a soft creamy white homemade bread recipe.
- If you own a Dutch oven or cast iron dish, this can also be utilized when making your crusty homemade bread.
- Our sifter & scale attachment is the perfect addition for any of your baking needs, and will take all the fuss out of preparing your recipes.
- Find all the tips and tricks on to how to make your own bread.
- If you feel like baking something a little sweeter, be sure to check out our blueberry vanilla buttercake recipe or our scotch shortbread recipe.