Bake on the center rack for 35–45 minutes, until the loaf is a deep golden brown with a thick, crunchy crust. The bread should sound hollow when you tap the bottom, and a toothpick or skewer inserted into the center should come out clean or with just a few moist crumbs. If the top is browning too quickly before the center is done, tent loosely with foil for the last 10 minutes.
Transfer the baked loaf to a wooden cutting board or cooling rack. Let it rest for at least 20–30 minutes before slicing so the crumb can set; cutting too early can make it gummy. When ready to serve, cut into thick slices and slather with salty butter. Enjoy warm with your evening stew or soup.
Variations & Tips
For a slightly softer crust, brush the top of the shaped loaf with a tablespoon of buttermilk before baking, and wrap the hot loaf in a clean kitchen towel as it cools. If your family prefers a lighter texture, you can swap 1 cup of the all-purpose flour for cake flour to soften the crumb a bit while still keeping it dense enough for stews. For kids who like a hint of sweetness, stir 1–2 tablespoons of sugar into the dry ingredients (this technically adds a fifth ingredient, but it doesn’t change the basic method). You can also sprinkle a little extra flour on top before baking for a more rustic, farmhouse look. If you don’t have buttermilk, make a quick substitute by mixing 1 3/4 cups milk with 1 3/4 tablespoons white vinegar or lemon juice, letting it sit for 5–10 minutes until slightly thickened—this keeps the recipe simple and budget-friendly. Leftover bread can be sliced, toasted, and used for breakfast with jam, or cubed and dried for rustic croutons to top soups and salads.
Pages: 1 2
