The Best Crusty Soup Bread Recipe For A Hearty Meal (2024)

Crusty Soup Bread Recipe: A Step-by-Step Guide

Get ready to indulge in the ultimate comfort food with our Crusty Soup Bread Recipe! This easy-to-make artisan bread perfectly complements your favorite soups and stews. With its crunchy exterior and soft, chewy interior, it’s sure to become a family favorite. Whether you’re looking for a quick dinner idea or a hearty meal, this recipe is the perfect choice. So grab your apron and get ready to bake up a storm!” 🍞🥣

What is Crusty Soup Bread and Why You Want It

Soup bread is a type of bread that is perfect for serving alongside a warm bowl of soup. It has a dense, chewy texture and a slightly tangy flavor. It is an easy-to-make recipe that requires only a few ingredients and minimal effort.

Soup bread is also known as crusty or artisan bread because it has a thick, crispy crust and a soft, fluffy crumb on the inside. Traditional bread-making methods, such as kneading and rising, give soup bread its distinctive texture.

Importance of Soup Bread in a Meal

Soup bread plays an essential role in any meal that involves soup. It is the perfect accompaniment to the rich flavors and aromas of soup, adding depth and complexity to each bite. This type of bread is also ideal for mopping up any remaining broth or sauce left in the bowl after finishing your soup.

Its texture allows it to soak up all the flavors from the liquid, making it an integral part of any soup-based dish. More than just being delicious, making your own homemade soup bread can also be economical compared to buying pre-made loaves from bakeries or supermarkets.

Brief History of Soup Bread

The origins of soup bread can be traced back to ancient times when people made simple flatbreads with grains they harvested themselves. Over time, these flatbreads evolved into more complex recipes incorporating different flour types and leavening agents like yeast.

In medieval Europe, soup became a popular dish among peasants due to its affordability and ease of preparation. They often made rustic loaves using basic ingredients like flour and water to accompany this simple meal.

Today’s version has evolved into different variations, using different flours, herbs, and even cheese to enhance its flavor. However, the basic recipe and the purpose of soup bread remain constant – a simple yet hearty addition to a warm bowl of soup.

Ingredients:

Flour (all-purpose or bread flour)

Flour is the first ingredient in any bread recipe; soup bread is no exception. While many recipes call for all-purpose flour, using bread flour instead can give the loaf a denser texture that holds up well when dipped into the soup.

Bread flour has a higher protein content than all-purpose flour, which gives it more gluten-forming potential. This means the dough can hold its shape better when rising, resulting in a chewier loaf with a nice crust.

Yeast (active dry or instant)

Yeast is what makes the bread rise and gives it its characteristic texture. Two main types of yeast are used in bread making: active dry and instant yeast.

Active dry yeast must be dissolved in warm water before adding it to the dough mixture. In contrast, instant yeast can be added directly to the dry ingredients. Both types of yeast work well in soup bread recipes, so use whichever one you have.

Salt

Salt is essential in any bread recipe because it enhances flavor and helps regulate fermentation. It’s important not to omit salt from your soup bread recipe because doing so can result in a bland-tasting loaf that doesn’t rise properly. Use kosher or sea salt instead of table salt because they have larger crystals and less sodium per teaspoon.

Sugar or honey

Sugar or honey adds sweetness to the soup bread recipe and is vital in activating the yeast. Yeast feeds on sugar, so adding a small amount of sugar or honey to your dough mixture helps activate the yeast and ensures that your loaf rises appropriately.

Warm water

Warm water is needed to activate the yeast and help create gluten formation during kneading. Using warm water instead of cold water helps to speed up the fermentation process and allows the dough to rise faster. The ideal temperature for the water in the soup bread recipe is around 110-115°F, which is warm but not hot to the touch.

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Homemade Artisan Soup Bread: Perfect for Dipping

Mixing the dough

The first step in making soup bread is to mix the dough. In a large mixing bowl, combine the dry ingredients, which include flour, yeast, salt, and sugar or honey.

Mix all these ingredients together until they are evenly distributed. Then add warm water to the mixture and continue mixing until a dough forms.

This process usually takes about 5-10 minutes, depending on how experienced you are. Ensure you don’t add too much water at once, as this can make the dough too sticky.

Kneading the dough

After mixing the dough, it’s time to knead it. Kneading is essential in bread-making as it helps develop gluten, giving your bread structure and texture. Place your dough on a floured surface and start kneading by pushing down with your palms, then folding it over itself repeatedly for about 10 minutes or until smooth and elastic.

Rising the Dough

Rising is an essential step in bread making that allows yeast to do its job of producing carbon dioxide, which makes your bread rise and become fluffy. Place your kneaded dough into a large bowl and cover it with a damp cloth or plastic wrap to create a humid environment that speeds up fermentation time. Then place in a warm spot for an hour or so until doubled in size.

Shaping and Second Rise

After rising, punch down your risen dough gently, then shape it into a round loaf by tucking under its edges while pinching together at its bottom side seam (this helps create tension on top of the loaf). Place the shaped loaf onto a baking sheet lined with parchment paper, and cover again with a damp cloth or plastic wrap for another half an hour second rise before baking. With these steps followed carefully, you will have created delicious soup bread that will impress your friends or family.

The Ultimate Guide to Baking Crusty Bread for Soup

Preheating oven to 450 degrees Fahrenheit

Once the dough has been shaped and allowed to rest for an hour, it’s time to bake it. Preheat your oven to 450 degrees Fahrenheit. Place a cast iron skillet in the lowest part of the oven. When you place the dough into the oven to bake, you will pour water into the skillet to make steam. Thermal shock could break anything other than a cast iron skillet.

This temperature is perfect for baking bread, allowing it to cook evenly without burning or overcooking the outside. It’s important to preheat the oven before placing your bread dough inside.

Putting your bread into a cold oven won’t cook evenly and may take much longer than necessary. On the other hand, if you place your bread dough into an oven that is too hot, you risk burning the outside while leaving the inside undercooked.

Making shallow cuts on top of the loaf with a sharp knife

Before placing your shaped dough into the preheated oven, make shallow cuts on top of it with a sharp knife. Depending on your preference, you can make one long cut down the center of your loaf or several smaller cuts in different patterns. This step isn’t just aesthetic; these cuts allow steam to escape from the loaf as it bakes, preventing any air pockets from forming inside and keeping it from bursting open.

Just ensure they are shallow enough not to penetrate through all layers of dough, as this might cause flat spots in some areas.

Place in oven and bake for approximately thirty minutes

Now that you have made those decorative slashes on top of your loaf, place it carefully onto a lined baguette pan, then slide the pan into that preheated 450-degree Fahrenheit oven and bake for approximately thirty minutes or until golden brown. Keep an eye on how quickly your bread is browning; if you notice it’s getting too dark too soon after fifteen-twenty five minutes, cover it with foil and continue baking to allow the middle to cook without burning the outside.

Remove from oven when golden brown

Once the bread has turned golden brown, please remove it from the oven. Use oven gloves or a pair of tongs when handling hot objects. Place the bread onto a wire rack to cool for at least twenty minutes before slicing and serving with your favorite soup. Congratulations! You have just made delicious soup bread your family and friends will surely enjoy.

Cooling before serving

Once the soup bread is done baking, it’s essential to let it cool for a few minutes before slicing and serving. During this cooling period, the crust will also become crisper as moisture evaporates from the surface of the bread. The bread will continue cooking internally for a few minutes after it’s removed from the oven, and slicing into it too soon can result in a gummy or undercooked texture.

You’ll be rewarded with a more flavorful loaf if you can resist digging in immediately! If you’re in a hurry, you can speed up the cooling process by transferring the loaf to a wire rack and leaving it in an open area.

Serving alongside your favorite soup

Soup bread is best enjoyed alongside your favorite soup. The hearty texture of the bread pairs perfectly with creamy soups such as tomato or pumpkin. At the same time, its subtle flavor profile won’t overpower broth-based soups like chicken noodles or vegetables. Slice off a piece of warm bread and dip it into your soup – or use it to soak up every last bit!

“Discover the rich history and delicious flavors of Portuguese Kale Soup with Chorizo Sausage. This easy recipe captures the essence of Portuguese cuisine, with simple ingredients like potatoes, kale, and smoky chourizo.”

If you’re feeling adventurous, try using soup bread as a base for savory toast toppings. Spread on some garlic butter or top with melted cheese for extra flavor.

Delicious Soup Bread: Tips and Tricks for the Perfect Loaf

Here are some tips and tricks to help you bake the perfect loaf of crusty soup bread:

1. Use a Dutch oven: A Dutch oven is a heavy, lidded pot that can be used to bake bread. It traps steam inside, which helps create a crispy crust and a soft, chewy interior.

2. Preheat your oven: Make sure your oven is fully preheated before you put the bread in. This will help ensure that the bread cooks evenly and has a crispy crust.

3. Score the bread: Use a sharp knife or razor blade to score the top of the bread before baking. This will help the bread expand as it bakes and create a beautiful pattern on the crust.

4. Add steam: To create a crispy crust, add steam to the oven during the first few minutes of baking. You can do this by placing a pan of water in the bottom of the oven or by spraying the bread with water.

5. Let it cool: Allow the bread to cool completely before slicing. This will help the bread retain its shape and texture.

By following these tips and tricks, you can bake the perfect loaf of crusty soup bread that’s sure to impress your family and friends. Happy baking! 🍞

Appreciate this simple yet delicious addition to your meal

Beyond its taste and texture, there’s something almost meditative about making soup bread from scratch. Soup bread may seem simple – flour, water, yeast, and salt – but its humble ingredients create something special. Each bite’s satisfying “chew” provides comfort on cold winter days. At the same time, its rustic appearance adds charm to any table setting.

“How to make a homemade Subway sandwich with your crusty bread.”

The kneading dough can be therapeutic and satisfying in a way that few other kitchen tasks are. And when that perfectly risen loaf comes out of the oven smelling irresistible?

There’s nothing quite like it. So go ahead and experiment with different variations of soup bread. Check out this sourdough bread guide from Franciscan University.

Add some fresh herbs or spices for a new twist, or mix in some cheese for an even richer flavor. The possibilities are endless – but the end result will always be delicious.

Crusty Soup Bread Recipe Easy Step by Step

Course: Soup/StewCuisine: Bread

Servings

4

servings

Prep time

2

hours

Cooking time

30

minutes

Calories

303

kcal

Some call this artisan bread, but it’s really everyday peasant bread,

Ingredients

• 455g or 3 2/3 cups bread flour – measure by weight if you can.

• 345g or 1 1/2 cups water (110 – 115 degrees F) – measure by weight if you can.

• 1 package active dry yeast or 10g

• 9g or 1 3/4 teaspoons salt

Directions

• Add water and yeast to the bowl. Dissolve the yeast.
• In a separate bowl, add salt to the flour and mix.
• Mix the flour and salt into the water. Medium speed on a stand mixer for 7 minutes. Use the bread hook. You can knead by hand. Oil your hands if the dough is sticky.
• Cover the bowl with plastic wrap and let rest for 30 minutes.
• After 30 minutes, empty the dough to a flour-dusted surface and fold 12 times. To fold – pull and stretch a corner, then fold it into the center. Go to the next corner.
• Place dough in a lightly oiled (olive oil) bowl. Cover with plastic wrap and let rise for 1 hour.
• After 1 hour, empty the dough to a flour-dusted surface. Fold toward the center 4 times.
• Divide the dough. Shape into two loaves by stretching, folding and rolling into baguettes.
  
• Line a baguette pan with parchment paper. Place the shaped dough loaves into the baguette pan. Preheat the oven to 450 degrees F. Place a large cast iron skillet low in the oven. When you put the loaves in the oven, you will add water to the skillet to create steam.
• Cover with a dish towel. Let rise for about 1 hour.
• Dust the loaves with flour and slash with a lame or very sharp knife.
  
• Mist the loaves. Place loaves in the oven. Add a cup or so of water to the skillet to make steam.
• Set the timer for 30 minutes.
  
• Remove from the oven. Slide the loaves onto a cooling rack. Let them cool completely before slicing.

Notes

• This recipe is for 75% hydration (four-to-water ratio). You will have to experiment with the hydration ratio by 1 or 2 percent at a time to get the right crumb. Environmental moisture changes by location, season to season, and sometimes day by day. Your best result will likely be between 70 – 76 percent hydration.
• You will likely not get consistent and repeatable results without weighing the flour and the water every time.