Bread Recipe – Just Like a Bakery!

This bakery-style bread recipe delivers that crusty, golden exterior and soft, chewy inside that I usually only get from a professional bakery. With just a few simple ingredients and a bit of patience, I can recreate that artisan loaf right in my own kitchen. It’s the perfect recipe whether I’m a beginner or a seasoned baker looking for a no-fail classic.

Why You’ll Love This Recipe

I love how simple this bread is to make. No fancy equipment or complicated techniques—just wholesome ingredients and a little resting time. The result is a rustic loaf with amazing texture and rich flavor. It’s the kind of bread I use for everything: dipping in olive oil, making sandwiches, or serving alongside soups and salads. And the smell as it bakes? Absolutely unbeatable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Warm water

• Active dry yeast or instant yeast

• Salt

• Optional: cornmeal for dusting

Directions

1. In a large mixing bowl, I combine warm water and yeast and let it sit until foamy (about 5–10 minutes, if using active dry yeast).

2. I stir in the flour and salt until a sticky dough forms, then cover it with plastic wrap and let it rise at room temperature for 8–18 hours.

3. Once it’s doubled and bubbly, I turn the dough onto a floured surface, gently shape it into a ball, and let it rest for 30–60 minutes.

4. I preheat the oven to 450°F (232°C) with a Dutch oven inside.

5. When the dough is ready, I carefully place it into the hot Dutch oven (lined with parchment or dusted with cornmeal), cover, and bake for 30 minutes.

6. I remove the lid and bake another 10–15 minutes until the crust is deeply golden.

7. I let the bread cool completely on a wire rack before slicing.

Servings and timing

This recipe makes 1 loaf, which serves about 8 to 10 slices. Prep time takes about 10 minutes, rise time is 8–18 hours, and bake time is 40–45 minutes. So, total time can be up to 19 hours, but most of it is hands-off.

Variations

Sometimes I mix in rosemary, garlic, or shredded cheese for added flavor. I’ve also swapped in whole wheat flour for part of the all-purpose to make a heartier version. For a seeded crust, I roll the shaped dough in a mix of sesame and poppy seeds before baking.

Storage/Reheating

I store the loaf wrapped in a clean towel or in a paper bag at room temperature for up to 3 days. If I want to refresh it, I warm slices in the oven at 300°F (150°C) for 5–10 minutes. The bread also freezes well—I wrap it tightly and freeze for up to 2 months, then thaw and reheat in the oven.

FAQs

Can I use instant yeast instead of active dry?

Yes, I use the same amount and skip the proofing step—just mix it directly into the flour.

Do I need a Dutch oven?

It helps create the steamy environment needed for a crusty loaf, but I’ve also used a lidded oven-safe pot or covered baking dish with good results.

Can I speed up the rise time?

If I’m short on time, I let it rise in a warm spot for about 4 hours. It still works, though the flavor develops more with a longer rise.

Is this recipe beginner-friendly?

Very. There’s no kneading required, and it’s forgiving even if I don’t get every step perfect. It’s a great introduction to artisan-style bread.

What flour works best?

All-purpose flour gives the best texture, but I sometimes mix in bread flour for a slightly chewier result.

Conclusion

This bakery-style bread is everything I love in a homemade loaf—crusty, chewy, flavorful, and beautifully simple. It’s become a staple in my kitchen because it feels special without being complicated. Whether I’m sharing it with guests or enjoying a quiet slice with butter, this bread recipe always delivers that fresh-from-the-bakery magic.