Arthur Flour Bread Recipe: Golden Crust and Pillowy Crumb in One Bake

This Arthur flour bread recipe delivers the perfect balance of a golden, crispy crust and a light, pillowy interior—exactly what separates homemade bread from store-bought. The secret lies in Arthur flour's high gluten content, which creates that signature chewy texture while maintaining an airy crumb.

I've baked this recipe dozens of times, and it consistently produces bread that rivals artisanal loaves without requiring a bread machine.

The process follows traditional bread-making techniques but includes modern shortcuts for home bakers. You'll mix the dough, knead it thoroughly, let it rise twice, shape it into a classic boule, and bake it at high heat to achieve that coveted crust.

The dough is forgiving enough for beginners but precise enough to satisfy experienced bakers looking for restaurant-quality results.

By the time your bread emerges from the oven, you'll have a loaf with a shatteringly crisp crust that gives way to soft, fluffy layers inside. The aroma alone will transform your kitchen into a bakery, and each slice will be perfect for sandwiches, toast, or simply enjoying with butter.

This recipe proves that homemade bread can be both rewarding and reliable.

Whether you're making bread for a family dinner or want to impress guests, this method delivers consistent results. The key steps—proper kneading, accurate proofing times, and high-heat baking—are all explained in detail to ensure success. Let's get started on creating your perfect loaf.

Ingredients for arthur flour bread

High-gluten flour meets traditional techniques for that golden crust and airy crumb you crave.

Arthur flour is the MVP here—its high gluten content creates that signature chewy texture while keeping the crumb light. Grab a 5-pound bag from their website if you're serious about baking, or check your local grocery store's baking aisle. The flour should be white with a slightly yellowish tint, not gray or off-colored. For the yeast, Fleischmann's active dry yeast is my go-to, but any brand works as long as it's fresh (check the expiration date!). The butter matters too—use Plugrá or Land O'Lakes unsalted for consistent results. If your butter has salt, reduce the kosher salt by half a teaspoon.

No high-gluten flour? Substitute with bread flour plus 1 tbsp vital wheat gluten per cup. The yeast is non-negotiable—if it smells musty or old, toss it. For the butter, vegan butter or coconut oil works in a pinch (though texture may vary slightly). The olive oil can be swapped for avocado oil or melted coconut oil, but stick with extra-virgin for that fruity depth. If your dough feels too sticky after mixing, add 1 tbsp more flour. Too dry? Add 1 tsp water. The cornmeal is key for that perfect crust—don't skip it, even if you're not a fan of corn flavor (it burns off during baking).

Store flour in an airtight container in a cool, dark place for up to 6 months. Yeast keeps in the fridge for 4 months or freezer for 6 months. Once mixed, the dough can sit in the fridge overnight for 12-24 hours if you want to bake in the morning—just let it come to room temp before shaping. For the final loaf, cool completely on a wire rack before slicing (this prevents a gummy interior). Leftovers? 3-4 days in a bread bag at room temp, or freeze for 3 months—toast straight from frozen for crispy results.

Step-by-step instructions for Arthur flour bread

Here's how to transform simple ingredients into a loaf with a crackling crust and soft interior.

In a small bowl, combine the 1.25 cups warm water (about 110°F) with the 1 tbsp granulated sugar and 2.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy. You'll see tiny bubbles forming on the surface—this confirms your yeast is alive and ready to work.

If the mixture doesn't foam after 10 minutes, your yeast may be inactive. Start fresh with new yeast and warmer water. This step is crucial because active yeast creates the air pockets that make bread light and fluffy.

In a large bowl, whisk together the 4 cups Arthur High Gluten Flour, 1.5 tsp Diamond Crystal kosher salt, and 2 tbsp extra-virgin olive oil. Add the yeast mixture, the 1 whole large egg, and the 0.5 cup cold unsalted butter (cut into small cubes).

Using a wooden spoon or dough whisk, mix until the ingredients come together into a shaggy mass. The dough will be sticky at first—that's normal with high-gluten flour. Once combined, turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until it has doubled in size. You'll know it's ready when the dough springs back slowly when poked gently with a finger.

During this time, the yeast ferments and creates gas bubbles that give bread its airy texture. I like to place the bowl near a warm oven (with the light on) or on top of my refrigerator's top shelf to maintain consistent warmth.

Punch down the risen dough to release air, then turn it out onto a lightly floured surface. Gently shape it into a round loaf (boule) by pulling the edges toward the center. Place it seam-side up in a greased pullman pan or loaf pan.

Cover the shaped dough and let it rise for another 30-45 minutes until it has risen about halfway up the sides of the pan. This second rise ensures proper oven spring when baking. If your kitchen is cold, extend the rise time to 1 hour.

Preheat your oven to 375°F. When ready to bake, place the 0.25 cup cornmeal on a baking sheet. Sprinkle the dough with 0.25 cup ice water (this creates steam for a better oven spring) and place the pan on top of the cornmeal.

Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. For extra browning, brush the top with melted butter mixed with a pinch of salt. Let the bread cool on a wire rack for at least 30 minutes before slicing.

Once the bread has cooled slightly, brush the top with a mixture of 0.5 cup all-purpose flour and 1 tbsp melted butter. This creates that beautiful crust you see on artisanal breads while keeping the interior soft and pillowy.

The flour mixture should be light and airy—don't make it too thick, or it won't adhere properly. Slice through the center to reveal an open crumb structure with those perfect air pockets that make this bread so satisfying to eat.

Storing and reheating this dish

Room-Temp Storage

Keep your Arthur flour bread at room temperature in a bread bag or cotton towel for up to 3 days—this preserves freshness while preventing sogginess. I store mine in a woven linen basket on my counter, which adds rustic charm while allowing airflow.

For extra protection, place a paper towel between slices to absorb moisture. 🌾

If your kitchen gets humid, transfer the bread to an airtight container after the first day to lock in moisture. Avoid plastic bags—they trap steam and make bread stale faster. For a quick check, tap the crust: if it sounds dull instead of crisp, it’s time to reheat.

Fridge Preservation

For longer storage, refrigerate wrapped bread in a foil-lined container for up to 5 days. The cold slows staling, but the crust may dry out faster.

To revive, wrap the chilled loaf in a damp towel and heat in a 350°F oven for 5-7 minutes—this restores crispness without overcooking the interior. ✨

Pro tip: Slice the bread before refrigerating. Cold bread is harder to slice, and pre-sliced loaves reheat more evenly. I like to portion individual slices in parchment-lined bags for grab-and-go convenience.

Freezer Magic

Freeze Arthur flour bread for up to 3 months by wrapping it tightly in plastic wrap, then placing it in a freezer bag with all air squeezed out.

Label with the date—trust me, you’ll forget! For best results, freeze the bread unwrapped for 1 hour first to create an ice barrier before sealing. 🧊

To reheat, thaw overnight in the fridge or microwave on low power for 1-2 minutes. For crispy toast, pop slices directly from the freezer into a toaster oven at 375°F for 3-4 minutes. The high heat mimics fresh baking and revives that golden crust.

Reviving Stale Bread

Even "stale" Arthur flour bread can be saved! Spritz slices with water and toast in a skillet over medium heat for 1-2 minutes per side until crisp. For sandwiches, brush with garlic butter and broil for 2 minutes—the heat reactivates the starches, making it taste almost fresh. 💡

No time for toasting? Toss stale slices into breadcrumbs (pulse in a food processor) for coatings or meatloaf binders. Or blend into French toast batter—the extra flour adds richness. Waste not, want not!

Frequently asked questions