Crispy Crust White Loaf. You'll never buy bread again once you taste this amazing loaf.

How to make a crispy crust white loaf of bread, simple step by step instructions, from start to finish.

Loaf tin Dimensions 21 x 11.5 x 6.8cm / 8.2 x 4.6 x 2.7in

Disclaimer
This is to certify that this video is NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
Music used
Swamp stomp by Silent partner

[debbiemeyer-cj]

I cant click on your channel.
Every video is a winner. This are my favorite channel now.

[tinakeyse]

Hi John, I've only just found you on you tube, because I wanted to make my on bread.. I made this loaf, following you every step of the way. I am so proud of myself, I did it and its absolutely lovely, and my husband was very impressed, and also ate half the loaf in 5 minutes. Thanks John, I will be trying more of your recipes.

[sassie]

to help the prooving and rising of dough make sure that bowls are all warm, metal bowl placed warmed t-towels in to warm it up glass bowels warm up when dough placed in to rise cling film the top and wrap in warm t-towels all helps with the prooving gets the raising of the dough on the go. My kitchen is always cold so always remember the olden days "warm the bowl" xx

[jberg]

I stopped baking for a while after covid. Your videos have helped me love the craft again. Thank you for that.

[vickyannpaintingwithoils]

Since there isn't a cookbook number 5 for me to purchase, here is a gift of Thanks to my favorite chef!🍞

[wagnerperlino]

I learned baking bread with you during the pandemic. I thought it was difficult, but you made it easy. Thank you very much, sir. I can make my own bread today and know when it fails... I hope you and your relatives are very much ok.

[TheAnnisathome]

Very much a novice breadmaking and have clung to trusted recipe until this loaf. Shocked myself. THANK YOU!

[julieannjohnson]

I made this bread and it was absolutely delicious! I’ve made other white breads. This was by far the easiest and the tastiest! I’ve also made your baguettes that are a big hit! Family is always requesting I make them and now I need to make multiple loaves of this white bread. So much fun/! Thank you so much for sharing your love of baking.

[pittacarol]

I made this recipe 3 days ago and it was such a big success that I'm doing it again today.

[musiclover]

I’ve made this twice, I’m using a Lodge cast iron bread pan. First time I used a larger pan. It came out wonderfully. We slice it then freeze it after we’ve tried it. Best bread ever. We are using a mixer, the new Ooni Mixer & Fleischmann’s Active Dry Yeast that is not refrigerated. First rise, we’re in CA, put it in the bottom oven with 2 lights on it, oven off. Does not take long to double in size. Remember you don’t want overproofed bread. So let t double in size for the first rise, for us that could be just 30 mins. And we put saranwrap/clingfilm on top.

2nd rise: we wait till it looks similar to John’s bread, in other words, risen above the top of the bread pan (in our case the Lodge Cast Iron Bread Pan), and here’s the amazing thing, for the first time ever: after egg washing, the bread did NOT deflate when I scored it. It also did NOT flatten out in the oven while cooking it either! I used a lame’ that had butter all over it for easy scoring.

So yes, do this, it’s amazing!!!! TY Chef John Kirkwood!

[catherinedavidson]

I find kneading difficult for health reasons, so have been making no knead bread. But there are times when you just want that nice, close, soft crumb. And I've started your trick of using the handle of the wooden spoon to mix dough - fantastic!

[JanCater]

OMG just made this for the first time. So yummy and crunchy crust 🧡🧡🧡

[lulububu]

Wow John….I can just about taste this loaf, I can imaging a chip sarnie with some brown sauce to dip. That has to be my fav sarnie ever!!!
Thank you for the wonderful step by step tutorial, you voice is so soothing and the instructions are super easy to follow….even for slow pokes like myself lol.
I sincerely hope you have had a gorgeous weekend, maybe had nice weather???
It has been quite nice here in Canada, chilly but dry so there’s that!!
Again….many thanks for sharing your expertise with us, I am excitedly waiting for the next one.
🥖 Tina 🥖

[vazza]

Simply Amazing, like everything else John does. ❤❤❤❤❤

[RobCanada]

HI John, Thanks for sharing your recipes. I've made bread for years and never realised yeast went off until I made your crusty roll and the dough never rose. Everyday's a school day 😀

[rosiebargoed]

I was positively salivating when you took the bread out of the oven. A wonderful video and recipe as always ❤

[gkennedy]

I never heard of the additional 5 minute "commando" bake. Thank you again, John.

[donnalevy]

Just received my books and I’m so excited to make some English treats for my family holiday celebration! Thank you so much.

[cabottaxi]

Looks delicious. Takes me back to my childhood years ago. 
Next door neighbour was manager of a flour mill and flour had to be tested for quality. 
He would bring home loaves of fresh bread and hand them into our home as an act of kindness.

[righteyeblink]

Hello John. I don't make all of your recipes.
I make some, and some have become favorites in my family. Like the Cast Iron Pizza, Crusty Bread, and fried rice.
When you post a video, I do watch, mostly for the narrating and presentation. Thank you.