There’s nothing like a warm bowl of soup paired with fresh, crusty bread. With this soup bread recipe, you’ll have a warm, freshly-baked loaf ready just in time for dinner.

Ready in just about 4 hours from start to finish, it’s the perfect recipe to start around noon for a cozy evening meal.

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My Favorite Trick for Crusty Soup Bread

If you have a Dutch oven, here’s another great use for it: making crusty soup bread! This tool is perfect for getting that crispy crust and soft inside that’s ideal for soaking up hot soup. Here’s how it works and what to do if you don’t have one.

A Dutch oven is my go-to for a perfect soup bread recipe because:

It Traps Steam: The Dutch oven holds steam around the bread, which is key to a crusty exterior.
Even, Steady Heat: Cast iron heats evenly, so the bread bakes all around with a golden color and chewy crust.
Moisture Retention: Keeping the lid on for the first part of baking helps the bread rise fully, with a soft interior.

No Dutch oven? No problem! Here are a couple of quick alternatives:

Use any heavy pot with a lid that’s oven-safe.
Bake on a baking stone with a tray of water on the rack below.

These simple tweaks will still give you that delicious, bakery-style bread – perfect for pairing with a bowl of warm soup on a chilly day!

No Stand Mixer Needed for This Soup Bread Recipe

Great news! You don’t need a stand mixer or any fancy equipment for this soup bread recipe. Just a mixing bowl, a spoon, and a little bit of effort. This bread is easy to mix by hand, making it perfect for beginners or anyone without a lot of kitchen gadgets.

The best part? You don’t need a sourdough starter or any special equipment—this recipe keeps it simple but still delivers that delicious, bakery-style bread with minimal effort.

No-Knead Bread: Simple and Delicious

This recipe is also no-knead, which means you don’t need to spend time kneading the dough. Instead, it uses resting and folding to develop the texture. The result? A crusty exterior with a soft, chewy center that’s ideal for dunking into a bowl of warm soup.

With this easy process, even if it’s your first time baking bread, you’ll have a moist and delicious loaf that’s ready with minimal effort—just mix, let it rest, and bake!

What is the “Stretch and Fold” Technique?

In this no-knead bread recipe, the “stretch and fold” technique replaces kneading to build structure in the dough. It’s as simple as it sounds: you lift one side of the dough, stretch it gently, and fold it over the center. Repeat this around each side of the dough. This method strengthens the dough without much effort and gives your bread a nice texture and shape.

Keep It Covered: A key to successful bread baking is keeping the dough covered as it rests. Use plastic wrap or a lid over the bowl to prevent the dough from drying out.
Set a Timer for Each Fold: It’s easy to get distracted while the dough is resting, so set a timer for each “stretch and fold.”

Equipment Needed for This Soup Bread Recipe

Before we dive into the ingredients, let’s gather the essentials for making this soup bread recipe. The tools are simple, and if you have just a few basics, you’ll be all set!

Mixing Bowl: Choose a large bowl to give the dough plenty of room to rise.
Dutch Whisk or Spatula: A Dutch whisk works well to mix the dough, but a sturdy spatula is also perfect.
Plastic Wrap: Essential for covering the dough to keep it moist as it rises.
Food Scale (Optional): A scale is helpful to measure flour precisely, improving the bread’s consistency.
Proofing Basket (Optional): Great for shaping the dough as it rises. If you don’t have one, a small bowl lined with a floured cloth will work just as well.

Once you have everything ready, it’s time to move on to the ingredients!

Ingredients for the Soup Bread Recipe

Now that you have your equipment, let’s go over the ingredients. This soup bread recipe uses just a few simple ingredients, making it an easy choice for fresh, homemade bread.

2 1/2 cups of flour (bread flour works best)
1 1/2 cups warm water
1/2 tsp active dry yeast
1 1/2 tsp salt

If you have a food scale, you can weigh it for precision, or simply use your measuring cups and spoons instead.

Quick Timeline for This Soup Bread Recipe

With ingredients and equipment ready, here’s a quick look at the timeline to help make sure your bread is perfectly baked in time for dinner. In total, this bread takes about 4 hours and 30 minutes from start to finish, including all the resting, shaping, and baking times.

Here’s the breakdown of each step with approximate timing:

Mix Ingredients: ~5 minutes
First Rest: 30 minutes
First Fold and Rest: 30 minutes
Second Fold and 2-Hour Rise: 2 hours
Pre-shape and Rest: 10 minutes
Final Shape and 20-Minute Rest: 20 minutes
Bake Time: 30 minutes (20 minutes covered, 10 minutes uncovered)

Total Time: ~4 hours 30 minutes

Tips for Perfect Soup Bread Every Time

A few simple tips can make a big difference in achieving the perfect crusty, chewy soup bread. Here’s what to keep in mind:

Use a Dutch Oven: A Dutch oven is a great way to trap steam, which helps create a crispy crust. If you don’t have one, use a pizza stone with a tray of water on the lower rack to create steam.
Keep Dough Covered: Cover the dough with plastic wrap or an airtight container during the first rise and throughout resting periods. This prevents the dough from drying out, which can affect texture and rise.
Use Parchment Paper: Parchment paper helps with transferring the dough and keeps it from sticking to your Dutch oven or baking stone, making the process easier.

Serving Suggestions for Bread and Soup

Here are some easy ways to serve bread with soup:

Classic Bread Bowl: Divide this batch in two and make bread bowls. Hollow out the center of each round loaf and you have homemade bread bowls.
Croutons from Stale Bread: Have some stale bread on hand? Cube it, toss with olive oil and red pepper flakes, and bake until crispy for a crunchy topping on any soup.
Garlic Butter and Parmesan: Serve fresh slices with a spread of garlic butter and a sprinkle of parmesan, perfect for Italian soups like Tuscan white bean or Italian soup.
A Little Olive Oil Drizzle: Serve a few slices of bread with a drizzle of olive oil for dipping with lighter soups.

Make the Most of Leftovers

Got leftover bread or dough? Don’t let it go to waste! Here are a few ideas:

Stale Bread for Soups: Use stale bread in classic bread soup recipes, like pappa al pomodoro or bread soup recipe with cannellini beans.
Freeze Leftover Bread Slices: Store extra slices in an airtight container or plastic bag in the freezer. Pop them in the oven to warm them up next time you’re craving bread with soup.

These tips and serving ideas make every part of the bread-making process worthwhile, from mixing the dough to enjoying the best part: eating it with your favorite soup!

Ready to make this cozy soup bread? Be sure to print the recipe below so you can have it handy while you bake!

Crusty Soup Bread Recipe

This soup bread recipe is simple and delicious, giving you a crusty, bakery-style loaf without any need for a sourdough starter or stand mixer. Follow the steps below, and in just a few hours, you’ll have a fresh, homemade loaf ready to pair with your favorite bowl of soup.

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Ingredients

▢ 1 cup water 220 ml
▢ 1 teaspoon active dry yeast 2 grams
▢ 1 teaspoon sugar 4 grams
▢ 2 1/2 cups bread flour 320 grams
▢ 1 teaspoon salt 6 grams

Instructions

In a large mixing bowl, combine the water, yeast, and sugar. Let it sit for a minute to activate. Add the flour and salt, mixing until a shaggy dough forms. No kneading is necessary—just mix until combined.
First Rest (30 Minutes)
Cover the bowl with plastic wrap to keep the dough from drying out, and let it rest for 30 minutes at room temperature.
First Fold and Rest (30 Minutes)
After the first rest, perform a “stretch and fold” by lifting one side of the dough, stretching it, and folding it over the center. Repeat on all sides. Cover the bowl and let the dough rest for another 30 minutes.
Second Fold and Rise (2 Hours)
Repeat the stretch and fold on all sides again. Cover and let the dough rise for 2 hours at room temperature, or until it has doubled in size.
Pre-Shape the Dough (10 Minutes)
Turn the dough out onto a floured surface and gently shape it into a rough ball. Let it rest uncovered for 10 minutes to relax the gluten.
Final Shape and Rest (20 Minutes)
Shape the dough into a smooth, round ball by tucking the edges under. Place it in a lightly floured proofing basket or small bowl lined with a floured cloth. Cover and let it rest for 20 minutes.
Preheat the Dutch Oven
While the dough is resting, place your Dutch oven in the oven and preheat to 400°F (200°C). This step ensures the Dutch oven is hot and ready to create the perfect crust.
Bake the Bread (30 Minutes Total)
Carefully transfer the dough to the preheated Dutch oven. Cover with the lid and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 10 minutes to achieve a golden, crusty exterior.

Notes

Storage: Once cool, store leftover bread in an airtight container to keep it fresh.
Freezing: This bread freezes well. Wrap tightly in plastic and freeze for up to a month. Reheat in the oven for a freshly baked taste.
Serving Suggestions: This crusty bread is perfect for dipping into creamy soups, hearty stews, or brothy soups.

This soup bread recipe is designed for simplicity, so you can enjoy fresh, homemade bread with minimal effort. Enjoy your cozy soup and bread meal!

Other Recipes to Try

Love this crusty bread recipe? Here are a few other types of bread that would pair perfectly with your favorite soups. Each one brings out different flavors and textures:

Whole Wheat Bread: A hearty option that’s perfect for thick soups and stews.
Sourdough Naan: Quick and easy, and no yogurt required.
Easy 5 Ingredient White Bread: Great for soaking up creamy or chunky soups.