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America's Test Kitchen bread recipe delivers the foolproof crust and airy crumb that home bakers have been searching for—no more dense loaves or tough exteriors. After testing countless methods and ingredients, we've isolated the precise techniques that create restaurant-quality bread in your own kitchen.
The secret lies in precise hydration, proper kneading, and controlled fermentation, all of which transform basic flour, yeast, and water into a loaf that's impossible to resist.
This method eliminates guesswork with clear, step-by-step instructions that ensure consistent results every time. Whether you're shaping a classic sandwich loaf or experimenting with sourdough, the foundation remains the same: a 375°F oven, strategic steam injection, and patient proofing.
What sets this recipe apart is its adaptability—you can tweak the dough for different textures while maintaining the signature crisp crust and open crumb structure that defines great bread.
The payoff comes when you pull that golden-brown loaf from the oven—crisp edges that shatter slightly with each bite and a tender, airy interior that melts in your mouth.
The aroma alone will have everyone gathering around your kitchen, and the texture proves that homemade bread can rival anything you'd buy from a bakery. Once you try this method, you'll never settle for store-bought again.
Perfect for breakfast toast, sandwiches, or serving alongside soups, this bread becomes the star of any meal. The recipe scales easily, so you can bake one loaf for a family dinner or three for a holiday gathering.
Let's get started on creating bread that's worthy of America's Test Kitchen's reputation for precision and excellence.
Ingredients for america's test kitchen bread
Nine simple ingredients transform into bread with a restaurant-worthy crust and airy crumb every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Bread Flour 🌾 | 5 cups | High-protein for structure and chew |
| Active Dry Yeast 🍞 | ¼ oz | Freshly packaged for viability |
| Granulated Sugar 🍚 | ¾ tbsp | Feeds yeast for fermentation |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for even distribution |
| Large Eggs 🥚 | 1 whole | Room temperature for even mixing |
| Diamond Crystal Kosher Salt 🧂 | 2 tsp | Fine grain for even dispersion |
| Water 💧 | 1 ½ cups | Room temperature, not warm |
| Cornmeal 🌽 | ¼ cup | For dusting baking sheet |
| Ice Cubes ❄️ | ½ cup | For chilling dough before shaping |
Bread flour is non-negotiable here—King Arthur or Caputo are my go-tos for that perfect chew. The yeast needs to be fresh, so check the date on the package. Trader Joe's sells it in small packets that stay viable longer than the big cans at the grocery store. Butter should be cold when you add it to the flour; if it's too soft, chill it for 15 minutes. The sugar is minimal but essential—it kickstarts the yeast without overpowering the dough. Water temperature matters: too warm and the yeast activates too fast; too cold and it won't rise properly. Aim for room temp, around 70°F.
No bread flour? All-purpose flour plus 1 tbsp vital wheat gluten mimics the protein structure. Ran out of yeast? Instant yeast works 1:1, but active dry needs 10 minutes to proof in warm water first. Butter too soft? Freeze it for 10 minutes before adding. The eggs should be at room temperature—cold eggs can make the dough tough. Salt is crucial: Diamond Crystal measures differently than table salt, so use the exact amount. For a tangy twist, add 1 tsp lemon zest to the dough. The ice cubes aren't just for chilling—they help control the dough's temperature during the final shaping, ensuring even proofing.
This dough keeps for 24 hours in the fridge, covered, if you need to slow down the process. For longer storage, shape the loaf, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the fridge before baking. The baked loaf stays fresh for 3 days at room temperature, wrapped in a clean kitchen towel. To revive stale bread, sprinkle with water and toast—it'll taste like it was just baked. The crust gets crispier as it cools, so slice it when it's just slightly warm.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix the bread flour, yeast, and warm water, then let it rise while I handle dinner. The butter and eggs later give it that rich, tender crumb without a single punch of my arms.
- Butter-Soft Crust: That crispy top with a pillowy interior? It’s all in the egg wash and butter swirl. Honestly, I’ve made store-bought bread taste bland after this—this recipe’s got layers of flavor in every bite.
- Weeknight Workhorse: Freeze half the loaf fresh out of the oven, then toast it later for breakfast. It’s my go-to for sandwiches, garlic bread, or even French toast—no fancy prep, just reliable goodness.
- Budget Stretch: A single batch feeds my family for days, and the ingredients cost less than half of what I’d pay for artisanal loaves. Plus, the butter and eggs make it feel special without breaking the bank.
Step-by-step instructions for america's test kitchen bread recipe
This method guarantees a bread with a crisp golden crust and an airy, even crumb every single time.
Activate the Yeast with Sugar and Water
In a small bowl, combine the 1.5 cups water and 0.75 tbsp granulated sugar. Stir until the sugar fully dissolves, then sprinkle the 0.25 oz active dry yeast over the surface. Let it sit at room temperature for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is alive and ready to work.
I always check for bubbles by gently swirling the bowl—you should see small bubbles forming along the edges. If nothing happens after 10 minutes, your yeast might be dead, and you'll need to start over. Once active, proceed immediately to avoid overproofing the yeast.
Mix the Dough with Butter and Egg
In the bowl of a stand mixer fitted with the dough hook attachment, combine the 5 cups bread flour and 2 tsp diamond crystal kosher salt. Mix on low speed for 30 seconds to aerate the flour. Add the yeast mixture and mix again until a shaggy dough forms.
Add the 0.75 cup unsalted butter, cut into small cubes, and the 1 whole large egg. Mix on medium speed for 5-7 minutes until the dough begins to pull away from the sides of the bowl and forms a smooth, elastic ball. The dough should feel slightly tacky but not sticky—this is ideal for shaping later.
Knead Until Windowpane-Ready
Continue kneading on medium speed for an additional 5-7 minutes until the dough reaches the windowpane stage. To test, wet one finger and poke the dough—it should spring back slowly rather than immediately. The dough should also feel smooth and slightly firm, not sticky or gummy.
If the dough feels too sticky, add 1 tablespoon bread flour at a time until it reaches the right consistency. Over-kneading can develop gluten too much, making the bread dense, so stop when the dough passes the windowpane test and feels elastic to the touch.
First Rise and Chill for Structure
Lightly grease a large bowl with a bit of olive oil (not listed but optional for ease) and place the dough inside. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours until it has nearly doubled in size. The dough should feel light and airy when pressed gently.
After the first rise, transfer the dough to a clean work surface and divide it into 4 equal pieces (about 12 oz each). Roll each piece into a 12-inch log, then place them on a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate for 24 hours. This cold fermentation develops deep flavor and a better crumb structure.
Shape, Proof, and Bake to Perfection
Remove the dough logs from the refrigerator and let them sit at room temperature for 30 minutes to relax. Preheat your oven to 375°F and place a baking sheet on the middle rack. Sprinkle the 0.25 cup cornmeal evenly over the baking sheet—this prevents sticking and adds texture.
Transfer the dough logs to the cornmeal-dusted sheet, spacing them about 2 inches apart. Cover the baking sheet with a kitchen towel and let the dough proof for 1-1.5 hours until it has risen significantly and looks puffy. The logs should feel light when pressed gently with a finger.
Bake for 25-30 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. For extra crust color, brush the tops with 1 tablespoon water after 15 minutes in the oven. Let the bread cool on a wire rack for at least 1 hour before slicing—this ensures a clean crumb and prevents gumminess.
Pro Tips For Making America'S Test Kitchen Bread
- Bloom Yeast Slow: The recipe calls for 10 minutes, but I’ve found waiting 12-15 minutes in warm water (105-110°F) guarantees the yeast wakes up fully—especially if your kitchen’s drafty. Use a thermometer; guesswork leads to sluggish dough.
- Soften Butter First: The recipe says "softened," but I mean just softened—no melting. Press it into the flour with your fingers until it’s pea-sized lumps, not a greasy paste. Over-softened butter makes the dough greasy and weak.
- Don’t Over-Knead: The dough should be smooth but still slightly tacky after 10-12 minutes by hand. I used to knead until it looked perfect, but overworking gluten makes the bread dense. Stop when it springs back slowly when poked.
- Steam the Pan: Before baking, add a metal tray with boiling water to the oven for 5 minutes—this mimics a bread steamer. The crust will rise higher and stay tender longer. (Yes, even if the recipe doesn’t mention it.)
Dietary considerations for america's test kitchen bread
Gluten-Free Adaptation
To make this bread gluten-free, replace the 5 cups bread flour with a high-quality blend like King Arthur Gluten-Free Measure for Measure Flour. This blend includes xanthan gum, which mimics gluten's structure.
You'll need 5 cups plus 2 tablespoons of the blend to account for its lower density. Let the dough rest for an extra 15 minutes after mixing to hydrate fully. 🌾
Low-Carb/Keto Option
For a keto-friendly version, swap the flour for almond flour and use 1 tablespoon psyllium husk powder per cup to bind the dough. Reduce the water to 1 cup and omit the yeast, replacing it with 1 teaspoon baking powder and ½ teaspoon cream of tartar for lift.
Bake at 350°F for 35-40 minutes until fully set.
Dairy-Free Modifications
Use vegan butter like Miyoko's or Earth Balance in place of the unsalted butter. For a richer flavor, add 1 tablespoon nutritional yeast to the dough. Ensure all other ingredients are certified dairy-free, especially if using store-bought yeast or salt blends. The texture remains tender but slightly denser.
Allergen-Free Adjustments
For nut-free kitchens, use sunflower seed flour instead of almond flour in the keto version. Always check labels on yeast (some contain soy) and salt (may include anti-caking agents).
If egg allergies are a concern, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water—let it sit for 5 minutes to thicken.
Sugar-Free Version
Eliminate the 0.75 tbsp sugar and replace it with 1 teaspoon erythritol or monk fruit sweetener to feed the yeast. The dough will rise slightly slower, so extend the first proofing time to 1.5-2 hours. The flavor remains mild but perfectly balanced, with no aftertaste from the sweetener.
Storage for Dietary Needs
Gluten-free and keto versions stay fresh for only 2 days at room temperature, so store them in an airtight container in the fridge. Freeze slices wrapped in parchment paper for up to 1 month.
Reheat dairy-free bread in a 350°F oven for 5-7 minutes to restore crispness without drying it out. ✨
Nutrition facts
Frequently asked questions
Why does this recipe use cold butter instead of softened?
Cold butter creates even distribution throughout the dough, preventing large pockets of fat that can make the bread greasy. When baked, it renders slowly for a crisp crust while keeping the crumb tender. The small cubes melt into the dough during mixing, creating tiny flavor pockets that enhance every bite.
Can I make this bread without a stand mixer?
Mix the dough by hand in a large bowl, using a wooden spoon first to combine ingredients, then kneading for 10-12 minutes until the dough passes the windowpane test. You'll need strong arms—this dough is sturdy enough to handle hand-kneading, but the mixer makes it much easier.
What's the deal with the 24-hour cold fermentation?
The cold proof enhances flavor development through slow fermentation, creating a more complex taste and better crumb structure. It also helps control yeast activity for predictable rising. Skip this step if short on time, but your bread will taste less developed. For best results, never rush this process.
My bread turned out dense—what went wrong?
Dense bread usually means over-kneading, underproofing, or yeast issues. Check your yeast first—it should bubble within 10 minutes of activation. Also verify proofing time: dough should nearly double in size. If still dense, try reducing kneading time slightly or increasing proofing time by 30 minutes.
How do I store leftovers to keep them fresh?
Wrap cooled bread in a clean kitchen towel and store at room temperature for up to 3 days. For longer storage, freeze slices in an airtight bag for 3 months. To revive stale bread, sprinkle with water and toast—it'll taste like it was just baked. The crust stays crispest when stored this way.