Hard crust bread recipe


1 egg yolk (for greasing)

2 cups of water

2 eggs

1 tablespoon sugar

5 cups bread flour (plus extra for kneading)

2 1/4 teaspoons (1 packet) active dry yeast

2 teaspoons salt


  • Prepare the Yeast Mixture
  • Warm the 2 cups of water to around 110°F (43°C) – it should feel warm but not hot.
  • In a large mixing bowl, combine the warm water, sugar, and yeast. Stir and let it sit for about 5-10 minutes, until the mixture becomes frothy.
  • Mix the Dough

Add the 2 eggs to the yeast mixture and mix well.

In a separate bowl, combine the bread flour and salt.

Gradually add the flour mixture to the yeast mixture, stirring with a wooden spoon or using a dough hook attachment on a stand mixer. Mix until a dough forms.

  • Knead the Dough

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for about 5-7 minutes.

Add more flour as needed to prevent sticking.

  • First Rise

Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

  • Shape the Rolls

Punch down the dough to release the air. Divide the dough into 12 equal pieces.

Shape each piece into a ball by pulling the edges towards the center and pinching them together, then rolling the dough on the counter with your hand to form a smooth ball.

Place the rolls on a baking sheet lined with parchment paper, leaving space between each roll.

  • Second Rise
  • Cover the rolls with a damp cloth or plastic wrap and let them rise for another 30-45 minutes, until they have puffed up slightly.
  • Preheat the Oven
  • Preheat your oven to 425°F (220°C).
  • Prepare for Baking
  • In a small bowl, beat the egg yolk with a tablespoon of water.
  • Brush the top of each roll with the egg yolk mixture to give them a glossy finish.
  • Bake the Rolls
  • Bake the rolls in the preheated oven for about 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
  • Remove from the oven and let them cool on a wire rack.


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