Side Dishes
This 90-minute bread recipe delivers bakery-style perfection without the wait—no-knead dough, foil-sealed crust, and a tender crumb that disappears in your mouth. The secret lies in a simple dough that rests while you prep toppings, then bakes to golden perfection with minimal effort.
I developed this method after years of testing quick breads, and it never fails to impress. What sets this recipe apart is the foil-sealing technique, which locks in moisture for a soft interior while creating that coveted crispy crust.
You'll spend just 15 minutes mixing dough, then let it rise while you gather toppings—herbs, garlic, cheese, or seeds—before sealing and baking. The oven does all the heavy lifting while you enjoy the aroma filling your kitchen.
By the time that timer dings, you'll have a loaf with a crispy, caramelized crust and a crumb so tender it practically melts. The best part? No special equipment needed—just a standard loaf pan, foil, and your favorite toppings.
This bread is perfect for sandwiches, toast, or serving alongside soups and stews. Ready in 90 minutes flat, this recipe proves you don’t need hours to bake bread that tastes like it came from a professional bakery. Let’s get started with the foolproof method that’s transformed my weeknight dinners.
Ingredients for 90 minute bread
Fifteen minutes prep, seventy-five minutes baking—this bread transforms pantry basics into bakery magic.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Ensure freshness with expiration date check |
| Granulated Sugar 🍚 | ¼ cup | White or brown preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for easier mixing |
| Large Eggs 🥚 | 1 whole | Room temperature for even mixing |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal yeast activation |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste after initial rise |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For dough and crust brushing |
| Almond Flour 🌰 | ¼ cup | Optional for nutty flavor and texture |
| Fresh Garlic Cloves 🧄 | 3 cloves | Minced for topping (optional) |
| Fresh Rosemary Sprigs 🌿 | ¼ cup | Chopped for aromatic topping |
| Coarse Sea Salt 🧂 | 1 tbsp | For final crust sprinkle |
| Heavy Cream 🥛 | ¼ cup | Optional for extra richness |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty for sealing |
The flour is where texture begins. King Arthur or Gold Medal brands deliver consistent results, but any all-purpose flour works in a pinch. Yeast is non-negotiable here—check the expiration date on the packet (it's usually printed right on the package). For that perfect balance of sweetness and richness, I always use organic cane sugar from Whole Foods, but white sugar is fine if that's what you've got. The butter should be cold—pull it from the fridge just before measuring. Room temperature butter can make the dough too sticky, and we want this to be easy to handle. Pro tip: cube it while it's still cold for even distribution in the dough.
No almond flour? Leave it out entirely—the bread will still be delicious. Fresh herbs wilt fast, so if you're prepping toppings ahead, store them in a sealed container with a damp paper towel. The garlic can be pre-minced and frozen in an ice cube tray if you're planning ahead. For the foil sealing technique, heavy-duty foil is key—regular foil might tear when you're pressing it down. Want extra richness? Swap the water for whole milk or add that heavy cream to the dough. The crust will be even more golden and tender. And if you're feeling adventurous, try adding a sprinkle of fresh thyme or sesame seeds to the topping mix.
This dough is forgiving but has a short window. Once mixed, let it rest for 10 minutes before shaping—this relaxes the gluten and makes handling easier. For the foil seal, press it down firmly around the edges to create an airtight barrier. The bread keeps well in an airtight container at room temperature for 3 days, though it's best enjoyed fresh. Wrap cooled loaves in plastic and store in the fridge for up to 1 week. For longer storage, freeze the baked loaf (wrapped tightly) for up to 3 months10 minutes—the crust will crisp up beautifully.
Why You'll Love This Recipe
- No-Knead Magic: I’ll admit, I was skeptical about bread without kneading—but this dough comes together in five minutes of mixing, then just needs time to rise. The yeast and butter work their magic while you’re doing anything else, and honestly? That golden crust? Worth the wait.
- Butter-Soft Payoff: The secret’s in the butter and eggs—this bread has that just-baked richness without tasting like a bakery tried too hard. The sugar caramelizes just enough to give it a subtle sweetness that pairs perfectly with jam, butter, or even soup. (Yes, even on a Tuesday night.)
- Leftovers That Last: I make a double batch every Sunday, and it stays fresh for days—no sad, dry crust here. The butter keeps it moist, so you’re slicing perfect toast for breakfast or sandwiches all week. Between us, this is my go-to for meal prep.
- Budget Bakery Trick: All-purpose flour, a packet of yeast, and a stick of butter—this is bread that doesn’t break the bank. I’ve made this for potlucks, picnic lunches, and even gifted loaves to neighbors. It’s the kind of recipe that proves homemade bread doesn’t need fancy ingredients to impress.
Step-by-step instructions for foil-sealed bread with crispy crust
Here's how to craft bread with a golden crust and tender interior in just 90 minutes.
Activate the Yeast and Mix the Dough
In a large bowl, combine the 1.25 cups warm water (tested at 110°F), 0.25 cup granulated sugar, and 2.25 teaspoons active dry yeast. Let this sit for 5-10 minutes until it becomes frothy—this confirms your yeast is alive and ready to work. If it doesn't bubble, start over with fresh yeast.
In a separate bowl, whisk together the 4 cups all-purpose flour and 1.5 teaspoons Diamond Crystal kosher salt. Create a well in the center and add the 1 whole large egg, 0.5 cup cold unsalted butter (cut into cubes), and 0.25 cup extra-virgin olive oil. Mix gently until a shaggy dough forms, then gradually incorporate the yeast mixture. The dough will be sticky—this is normal.
Knead and Shape the Dough
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If the dough feels too sticky, add 1 tablespoon flour at a time until it becomes manageable but doesn't dry out.
Divide the dough into 4 equal portions and shape each into a round loaf. Place them on a parchment-lined baking sheet, leaving 1 inch between each. Cover loosely with a clean kitchen towel and let rise in a warm place for 30 minutes, or until nearly doubled in size. The dough should feel light and airy when pressed gently.
Prepare the Foil Seal and Bake
Preheat your oven to 375°F. Cut a 12-inch square from the 1 sheet aluminum foil and place it on a separate baking sheet. Brush the tops of the risen dough with 0.25 cup heavy cream (if using) and sprinkle with 1 tablespoon coarse sea salt. Scatter the 0.25 cup chopped fresh rosemary sprigs and 3 minced fresh garlic cloves over the tops for aroma.
Carefully transfer the baking sheet with the dough onto the foil-covered sheet. Fold the foil up the sides of the baking sheet to create a sealed environment. This traps steam, creating that perfect crust while keeping the interior soft. Bake for 45 minutes, then remove the foil and bake for an additional 10-15 minutes until the crust is deep golden brown and sounds hollow when tapped.
Cool and Serve for Maximum Flavor
Remove the bread from the oven and let it cool on a wire rack for 10 minutes before slicing. This resting period allows the steam to escape, preventing a gummy interior. The bread should have a crisp exterior that gives way to a soft, airy crumb with hints of rosemary and garlic.
For best results, serve the bread warm with your favorite butter or olive oil. If storing, keep it wrapped in a cloth bag at room temperature for up to 3 days—the crust will stay crisp even after cooling. This method guarantees a bakery-style loaf without the hours of waiting.
Pro Tips For Making 90 Minute Bread
- Use Room-Temperature Butter: Cold butter pockets in dough slow yeast activity and weaken gluten development. Take that block out of the fridge 30–45 minutes before mixing—yes, even if you’re in a hurry. I learned this the hard way when my bread turned out dense because the butter never fully incorporated.
- Bloom Yeast in Warm Water: Don’t just toss yeast into flour. Mix it with ¼ cup warm water (105–110°F) and 1 tsp sugar first, then wait 5–10 minutes until it foams. This guarantees your yeast is active—no last-minute dough failures when the recipe hinges on timing.
- Knead Just Until Smooth: Overworking the dough makes bread tough. Stop when it’s elastic but still slightly tacky (about 8–10 minutes by hand). My grandmother swore by this, and she was right: the gluten develops enough without turning gummy.
- Let Dough Rise Twice: Skip the second rise, and your bread will collapse. After the first rise (45–60 minutes), punch it down, shape it, and let it rise again for 30–45 minutes—this builds structure. I was skeptical until I tried it; the difference in height and texture is noticeable.
Essential equipment for this dish
Must-Have Tools
Start with a 9x5-inch loaf pan—it's the perfect size for this recipe and ensures even baking. I use USA Pan's Classic Loaf Pan because it distributes heat evenly and prevents sticking.
A digital kitchen scale (like the OXO Good Grips) helps measure flour accurately, which is key for consistent texture. 🌡️
Foil Sealing Essentials
Heavy-duty aluminum foil is non-negotiable for the sealing technique. I recommend Reynolds Wrap Heavy Duty—it's thick enough to hold its shape during baking. A sharp chef's knife (like the Mercer Culinary Genesis) helps cut clean squares for sealing.
Keep a small bowl of flour nearby for dusting sticky dough during shaping.
Mixing and Kneading Gear
Use a large mixing bowl (at least 5-quart capacity) to accommodate the sticky dough without spills. A wooden spoon or dough whisk works best for mixing ingredients before kneading.
For the kneading process, I prefer a stand mixer with a dough hook attachment (like the KitchenAid Artisan Series)—it saves time and effort compared to hand-kneading. If you don't have one, a clean kitchen towel draped over your hands helps grip the dough better.
Baking and Cooling Setup
A wire cooling rack (like the OXO Good Grips) is essential for letting the bread cool properly—it prevents soggy bottoms. I also keep a small spray bottle with water handy to mist the foil before sealing, which adds extra steam for a crispier crust.
A timer (even your phone works) ensures you don’t overbake the bread—set it for 45 minutes with the foil on, then 10-15 minutes uncovered.
Optional Upgrades
For a crispier crust, invest in a baking stone (like the Lodge Prep and Serve) and place it on the middle rack of your oven before preheating. A pizza peel comes in handy if you want to transfer the dough to the stone for baking.
If you love experimenting, a digital thermometer (like the Thermoworks Thermapen) helps monitor oven temperature for precision baking. 💡
Nutrition facts
Frequently asked questions
Can I make this bread without a stand mixer?
This dough is designed to be hand-kneaded for 8-10 minutes on a lightly floured surface. For better grip, wet your hands slightly or use a clean kitchen towel. The sticky dough will soften as you knead, but keep adding just 1 tablespoon flour at a time if needed—over-flouring makes the bread dense.
Why does my dough smell like yeast but isn't rising?
This usually means your yeast is inactive or the water wasn't warm enough. Always test water at 110°F (like warm bathwater) and use yeast within its expiration date. If the mixture doesn't bubble after 10 minutes, replace the yeast and try again—fresh yeast is key for this quick-rise bread.
How do I know when the bread is fully baked?
Look for three signs: the crust should be deep golden brown, the bread sounds hollow when tapped on the bottom, and an instant-read thermometer inserted into the center reads 190-200°F. The foil seal helps trap steam, so the crust may darken quickly—remove the foil when you see color developing.
Can I substitute any of the toppings?
Yes! Swap rosemary for thyme, oregano, or sesame seeds, and garlic for onion powder or fresh herbs. For a sweet version, omit salt and add 1 tablespoon cinnamon + 2 tablespoons sugar to the dough. The foil sealing works with any topping—just brush with cream or olive oil before sealing for best results.
Will this bread work in a convection oven?
Yes, but reduce baking time by 5-7 minutes total (about 40 minutes covered, 8-10 minutes uncovered). Convection's faster airflow creates a crispier crust, so check for doneness 2 minutes early. Keep the foil on longer if you prefer a softer crust.