241 crusty bread recipes

The crust is a filled Italian bread shell loaded with tasty "toppings". Hearty and vegetarian!

A savory and hearty meat dish that can be easily made with your crockpot. Serve with bread bowls and a soft, crusty bread.

Bread machine French bread with just six ingredients: flour, water, yeast, sugar, salt, and shortening. A crusty, simple loaf with zero kneading required.

Steamed mussels in a spicy tomato, white wine, and red chilli sauce with garlic and spring onions. Serve with crusty bread to soak up every drop of the broth.

Herbed beer bread with Parmesan, Italian herbs, and a cornmeal-dusted crust. No yeast, no kneading, just self-rising flour and a bottle of beer for a crusty loaf.

Poppy seed French bread: thick slices of crusty French bread spread with parmesan butter and poppy seeds, then baked golden on both sides. The 4-ingredient garlic bread upgrade.

This savory dish can be served as a side dish or with crusty bread and crackers.

This quick and savory chili tastes wonderful on its own or with a crusty bread bowl.

Tomato herb bruschetta with fresh Roma tomatoes, basil, oregano, garlic, and balsamic vinegar on toasted crusty bread. A classic Italian appetizer ready in 10 minutes, no cooking required.

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

A simple but succulent chicken dish that can be served with pasta, rice or a crusty bread.

Ribollita is a Tuscan bread soup layered with vegetables, chicken, kidney beans, spinach, stale bread, and Parmesan, then baked until thick and crusty. A hearty Italian peasant soup that improves overnight.

Homemade onion rye bread made with a sponge starter, rye and bread flour, and sauteed onions kneaded into the dough. Crusty outside, soft and fragrant inside.

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.

Warm up your soul with this hearty soup that tastes amazing when served with crusty bread or crackers.

Fresh mussels steamed in a fragrant broth of fennel, Pernod, white wine, tomatoes, and garlic, served with crusty French bread for soaking. A bistro-style seafood dish ready in 40 minutes.