Faster No Knead Bread

Faster No Knead Bread

No Knead Bread

PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. I recommend an oven thermometer to make sure your oven is hot enough and a pair of oven gloves are advisable. (For the original overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). ALWAYS AERATE (not sift) YOUR FLOUR BEFORE MEASURING. I use a 5 1/2 quart Dutch oven.

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 4 hours, 25 minutes

Makes: One loaf

No Knead Bread

Ingredients:

  • 3 cups (360-390 g /12 3/4 ounces) all-purpose or bread flour (aerate flour before measuring - See How)
  • 1/4 teaspoon yeast, active dry or instant (1 g)
  • 1 teaspoon salt (6 g)
  • 1 1/2 cups hot water, not boiling (354 mL) - I use hot tap water - about 125-130° F
  • (about 2 Tablespoons extra flour for shaping)

Instructions:

  1. Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 3 hours.
  3. After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
  4. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for about 35 minutes.
  5. Meantime place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450°. (My Dutch oven is 5 1/2 quart)
  6. When oven reaches 450° carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.

METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you.

No Dutch Oven? Didn't Turn Out? Other Questions? Click here.

Want It Faster? Click here for my 2-HOUR No Knead Bread.

Aerating and Sifting are Not The Same: Click here to learn more.

Faster No Knead Bread

Didn't Turn Out? Other Questions? Find Answers Here.

My dough didn’t rise.

  • No knead dough doesn’t rise like standard yeast breads, it only puffs up and gets bubbly. It will be a little bigger after the resting time but don’t look for a much larger volume.
  • Your yeast may not be fresh and should not be used past the expiration date. Even with a good expiration date, yeast has a short shelf life once a package is opened. Even with the small packets, once it’s opened, yeast should be tightly sealed and kept in the freezer, not refrigerated.
  • Your water may have been the wrong temperature. For the faster method, hot tap water is usually around 125 to 130°F. Anything hotter than that is too hot. And boiling water is definitely out. For the overnight method, cold to room temperature water works.
  • You changed the recipe. It’s best to follow the recipe exactly for the first time. That way you know it works. Don’t change the recipe the first time, paying attention to every detail. You can get creative later on.

My dough was too dry.

  • You did not aerate your flour before measuring. Flour always settles in the bag or container and must be aerated before measuring; otherwise, you will be using too much flour. To aerate flour, using a large spoon or spatula, stir the flour around to incorporate some air.
  • You measured the flour incorrectly. To measure flour, use a flat-topped measuring cup, gently spoon the aerated flour into the cup until it’s mounded above the rim and level off the excess with the back of a knife. Do not tap the cup or the container of flour.
  • You changed the recipe.

My dough was too runny.

  • You used too much liquid or not enough flour. Use a cup specific for measuring liquids, have it on a flat surface and view it at eye level to make sure your liquid is at the correct line.
  • You sifted the flour before measuring, which would cause you to use less flour than required.
  • You changed the recipe.

My bread wasn’t cooked inside.

  • Your oven (and pot) were not preheated long enough. Use an oven thermometer to make sure your oven has reached 450°F. It can take over half an hour.
  • You sliced it too soon. After bread is removed from the oven, it will continue to cook inside. It’s best to let it cool completely before slicing (I know it’s hard to wait!)

Can I make it with Gluten-Free flour?

  • Well…. you can make it with gluten free flour but you may not like it. I tried it and the loaf was smaller and more dense and chewy, without the traditional big holes and it didn’t taste anything like the original recipe. I tried it once but nobody wanted to eat it.

I don’t have a Dutch oven.

I have only made this bread in an enameled cast iron Dutch oven (Le Creuset) so I can not recommend something I have not tried.  By doing a little research and reading through the comments here, people say they have used:

  • a glass pyrex dish with a lid
  • a stainless steel pot with a lid
  • a clay baker
  • a springform pan with an aluminum foil top
  • a pizza stone with a stainless steel bowl cover
  • a black cast iron pot with a lid

Keep in mind that any lid must be tight fitting because you need to create steam inside the pot and the lid should have an oven-proof handle (not plastic). Your pot will need to hold at least 3 quarts but 5 to 6 quarts is most common.

Doesn’t hot water kill the yeast?

No. Hot water does not kill yeast. Today’s yeast is more sturdy and accommodating than years ago and can tolerate water or liquid up to 130°F. The killing point for yeast is 140°F. (average tap water comes out at about 120-125°F – my tap water is 127°F)

Parchment paper: Parchment stuck? Don't have parchment paper?

If your parchment paper stuck it’s from using an inferior brand. Reynolds brand will never stick. If you can not get Reynolds brand you need something to lift the dough and place it in the Dutch oven. You can try using a well floured kitchen towel to transfer the dough, letting the dough roll off the towel into the hot pot. Do not leave the towel in the pot, only use it as a means of lifting the dough. Do NOT use wax paper in a hot oven. It will melt onto the bread and it will be ruined. I don’t use a towel because my dough always sticks to the towel. Parchment paper makes the job super easy but inferior papers can stick. I always use Reynolds brand – it never sticks.

How Do You Aerate Flour?

Flour must be aerated before measuring because it often settles in the bag or container making it heavy  and compact, resulting in too much flour being measured. Aerating basically means fluffing it up and is not the same as sifting. Flour should not be sifted before measuring unless the recipe states to do so. Otherwise sifting will result in too little flour being measured.

If you dip into flour without aerating, you will be getting too much flour and your dough will be too dry. To aerate flour you simply stir it around with a spoon before measuring. To measure, be sure to use a flat-topped dry measuring cup. You can see how I aerate flour in my Easy One Bowl Chocolate Cake video: https://www.jennycancook.com/recipes/easy-one-bowl-chocolate-cake/

After aerating, there are two ways to measure the flour: 1) Scoop & Level – Gently scoop the flour up with a spoon and sprinkle it into your measuring cup until it’s mounded above the rim. Do not tap the cup or the container of flour. Finally, level off the excess flour with the back of a knife. 2) Dip & Level – Gently dip your measuring cup into the flour until it’s mounded above the rim and level off the excess flour with the back of a knife. A properly measured cup of flour weighs 4 1/4 ounces.

3,335 Comments on "Faster No Knead Bread"

  1. Marian Bengal

    I use to make your over-night no-knead recipe. Can I use the 4 hour recipe and just let it sit out for 12 hours?

    • Jenny Can Cook

      Yes, with cool water. Please see the description at the top.

  2. Kathleen

    There was one big problem with this bread recipe—IT IS WAY TO HARD TO LET IT COOL BEFORE SLICING!!! OMGoodness this bread is amazing. We love the hard crust with the super soft texture on the inside of the bread. Even more, I love how easy it is to make! The first time I made it, I made a big pot of soup to go with it. We ate so much of the bread that we were unable to finish our soup. I’ve made it many times and it always comes out perfect. It is super great just to have with fresh butter and jam. I’ve made it for numerous of my friends, and they all wanted the recipe. Thank you so much for introducing me to the wonderful keepsake recipe!!!

  3. Ronald

    Jenny, I have been making your “buns” using this receipe for a few years. I finally decided to get a Dutch Oven and make this bread. I picked up the dutch oven from the store and it was so heavy that I had to take it back. At 85 I can not lift that kind of weight, so my wife, of 61 years, purchased a lighter one from Amazon. I am in the process of making this now and using my new
    granitestone dutch oven for the first time. I hope you are well …I have enjoyed your Youtube presentations. Ron Hofmann

  4. Becky S

    Watched the YT video and decided to make this today, followed the recipe but did use Bread Flour (king arthur). It was just like the video and easy to do while home for the day. Great way to make use of the Dutch oven we got for Christmas. We might add more salt next time, but otherwise very happy with this. Thanks!

  5. Maria

    Hi ther i tried this recipe an my 1st time making bread ever, an it was great. Question is can the dough be frozen an cooked later. I thought putting the dough in the parchment paper an freezing it would be an idea then take out an let defrost an come to room temp then cook any suggestions or thoughts on this 🤔

  6. Heather

    Can the active dry yeast be subbed for sourdough starter? If so, how much starter should you use and should the amount go flour and water be adjusted at all?

    • Bonnie

      Maybe look for another recipe with same amount of flour, but uses starter for your answer. Also, may need to adjust liquid down a little?

      • Bonita

        Hi Jenny: I left a review, but I only watched the video now. Where did you get your oven gloves?

        • Jenny Can Cook

          I got the gloves at Bed Bath & Beyond when they had stores.

          • Layla

            They have the gloves on Amazon. Really large for my small hands but still more dexterity than mitts.

  7. Pam

    Made this bread several times, comes out beautifully… my only problem is the heat, makes the parchment paper smoke, fire alarm always goes off, every time🤪

    • Jenny Can Cook

      Try a better quality parchment like Reynolds.

  8. Star

    My first time baking bread. Read the recipe and comments, watched the video and it turned out perfect! We haven’t finished eating this one yet and I’m so excited that I want to make another already. Would love to try variations. Thank you.

  9. Wendy

    Just made a loaf and it turned out great! Lovely crust, soft and chewy inside. I used to do 18 hour no knead bread but this is so much faster. I’ll be using this recipe from now on.
    Question, can I substitute whole wheat flour??

  10. Tripper Dungan

    I have made this maybe 20 times and I love it. It’s the recipe I learned to bake bread on. 2 additions I make sometimes are sesame seeds on top before it goes in the oven or fresh rosemary in the doe when doing the initial mix. Thanks Jenny!

  11. Jenny

    I usually use a bread machine. But rectangular loaves with hole in bottom not nearly as nice, plus you gave to do some kneading. This recipe looks great and I am going to try it tomorrow!! Thanks.

    • Bonita

      I used your method although with some variations – I added Oatmeal and whole wheat, chia & poppy seeds. I also let it rest overnight & cooked in the a.m. Happily, it turned out quite delicious. I learned to make bread with the old method where you had to let It raise twice etc…. This is a game changer.

  12. Jennifer B

    Came out absolutely perfect!

    Question- can I mix semolina with regular flour?

  13. Debby Lynch

    Can this bread be frozen? My daughter is getting married and will be having a charcuterie board for the cocktail hour. We would like some artisan bread for it but I don’t want to be baking it the day or two before the wedding.

  14. Cindi

    Jenny, you are so right! This bread did blow my mind. Crusty outside and so perfect on the inside. So easy to make and doesn’t take all night. I’m in trouble now!!!! Delicious. Thank you so much for posting this recipe!

    • GIA

      First time baker ever here. Did you measure in cups and teaspoons or grams and does it matter ?I got confused with the measurements in cups, teaspoons vs grams. The flour conversion was okay as it is a big amount. But to measure yeast on a scale 1/4 teaspoon to make a gram was hard.We’ll see how this turns out.

  15. BrigetteO

    Best bread ever!! Watched the video a couple years ago and couldn’t believe how easy it seemed so I gave it a try!! I’ve been making this recipe ever since! Thank you so much ❤️

  16. Joan jeffrey

    You broke the code ..it’s amazing ..amazing..I just can’t get over it..thank you ..for giving so much free time from making bread..that bread was so perfect and beautiful..just perfect…BUT WHAT MADE THIS WHOLE LEARNING EXPERIENCE .WONDERFUL ..WAS YOUR BEAUTIFUL LOVING SWEET PERSONALITY…YOUR Husband IS BLESSED TO HAVE YOH

  17. Brewer's Mom

    In November 2019 I mentioned to my son that I wanted to try no knead bread that I’d read about. I had also watched Jennie’s video. Later that day, my brewer son, who also loves to cook, sent me a picture of their counter with flour, bowl, yeast, etc. and the caption, “Damn you!” We love to share cooking experiences. By 10:00 that night, he’d proudly sent pictures of his first effort.
    Mine, the next day, turned out perfectly and gave me the confidence to try more recipes and to experiment with styles and shapes, as well as additions, such as caramelized onions and cheese, rosemary, various whole grains, etc. Besides being absolutely delicious, a loaf of fresh bread has become my perfect little hostess gift or the most wonderful way to say “thanks” or “I love you” ! I even buy inexpensive gift bags for special presentations. Thanks Jennie for creating such a charming and watchable video and adding a new dimension to my life!

  18. Chuck

    After a great first bake, I made some additions. I now add 1 cup of shredded pecorino romano, 1 tablespoon of sesame seeds, one tablespoon of poppy seeds and 1/4 cup of pumpkin seeds. Takes about 1 tablespoon more hot water.

  19. Darcie

    This is such a great recipe/process! I use bread flour (2 3/4 cup) and whole wheat flour (1/4 cup) as I find this combination is less “wet” inside once baked. Also, I use 2 tsp of salt instead of 1 tsp. I proof the dough in my warming oven on the “bread proof” setting. I also find that I prefer to get the dough ready at the last minute and not have it sit on the counter while the oven is preheating. If I leave it on the counter for that 30-40 minutes during preheat, my loaves don’t rise as high during the baking process.

  20. Peg

    Can you make cinnamon rolls with this recipe ?

  21. Kris

    Normally my bread turns into a corner stone for a building–no idea what I was doing wrong–but I made not just 1 but 2 loafs of this bread and I’m so excited. It was so simple I literally expected to take it to a curling rink (and my oven is starting a rebellion); but it was eaten and everyone loved it! Great recipe. Super excited to try the rolls.

  22. Jojo

    This turned out fabulous. I did add some coriander that I grounded and rosemary. Delicious. The only other thing I would change, and this a personal preference, I would increase salt to two teaspoons

    Thanks for a great recipe and easy to follow directions

  23. Edith

    This recipe is a keeper! Followed recipe exactly, but it didn’t bubble or grow. I went ahead with the recipe anyways, and wow, it came out great! Very good flavor and nice crispy crust. I found it alot easier than other boule recipes Ive tried. Thanks Jenny!

    • Jojo

      That’s funny because same happened to me but still turned out great

    • Peg

      Perhaps needs to be in a warmer spot. In winter, in my cold house, I use proofing in my oven.

  24. Lisa

    Easy and really fun to make! I’ve added walnuts, cranberries and tried other add ins too! People think I’m amazing with my bread! Ha let them think that!! Love the video!!

    • Monica

      Add-ins sound delicious!! How much cinnamon & how many raisins do you think I should add to make cinnamon raisin bread? I appreciate your suggestions! Thank you 🙂

  25. Kat Wilson

    I’ve used this recipe for years! Made too many times to count, with and without a Dutch oven.
    I have also cut the dough into thirds and made bread bowls for soup! I just add a pan of boiling water to the bottom of the oven to cook with the bread for a nice crust.
    Super simple and explained step by step in her video.
    Jenny, thanks for this and other recipes that have made me look like a pro! You are appreciated!

  26. Scootgal

    I have made this twice, following the directions precisely as written after watching the video 100 times. LOL. I have had great success. I returned the first loaf to the oven for 25 minutes, but it came out slightly darker than I wanted. With the second loaf, I returned to the oven for 8 minutes at 450°. I used a thermometer to temp the water at 125°-126°. I also used a thermometer for my oven, as Jenny suggested, and realized my oven needs an additional 3-5 minutes to reach temperature. Everyone ate the bread for Christmas dinner, leaving the store-bought rolls behind. This was so easy and fun to make. Side note: how awesome this is Jenny Jones from the talk show! Thanks so much, Jenny; I love your recipes, videos, and personality!

  27. Yvonne Thompson-Kponou

    An absolute treasure of a recipe!! Made 6 loaves for Xmas prezzies! Absolutely delightful Doubled the recipe and added 1 cupful each of cranberries, sultanas, walnuts and pecans, finely grated rind of an orange and crystallized ginger in tiny cubes! Delightful.
    Got a few good tips from you Jenny – like aerating and measuring flour. and letting the dutch oven be very hot !These steps should not be overlooked. I used King Arthur bread flour and added 2 tablespoons vital wheat gluten.
    Thanks for your professionalism
    Merry Xmas to you all and happy successful baking!!!

    • Mary

      I’d love to change up the basic recipe – your add-ins sound great! Is that 4 additional cups of ingredients – did you have to make any other adjustments? Thanks so much!

  28. Betty

    Love this bread! I’ve made the overnight Dutch oven bread before. I’ve always loved it. This was so easy without The wait time. Will be making this often. Absolutely delicious.

  29. Donna

    I am a big fan of Sourdough bread, but I make this bread often when in a hurry. I decided to try using some of my sourdough starter with this recipe and it worked out great! I used a half cup of my starter and a little over a cup of water.

    • Kevin

      Thank you for this comment, Donna. I’ve been experimenting with sourdough starter this year. For this recipe, did you make any other adjustments, or just the starter in place of yeast, and the lower amount of water?

      • Meggie

        Hi Kevin, I use 100 grams of my 1:1 whole wheat starter in place of 50 grams flour and 50ml water, otherwise recipe is unchanged. I stick with the yeast, the starter alone doesn’t get enough rise in the time allowed IME. I just use the starter to add a sourdough taste to the dough.

  30. Larry Steele

    I modified the “No knead” bread recipe by adding a cup of shredded sharp cheddar cheese, a tablespoon of garlic montreal steak seasoning, teaspoon of caraway seeds, 1/2 teaspoon of sesame seeds before the water. Once it proofed the 3 hours I folded in another 1/4 cup of cheddar cheese.
    Just before putting it in oven I sprayed olive oil on the top and sprinkled “Everything Bagel “ seasoning and patted a generous amount of cheese on top.

    • Cissi Louise

      This sounds absolute wonderful. Thank you for sharing.

    • Lynda

      Larry, is that a Tablespoon of garlic granules and a Tablespoon of Montreal seasoning salt?
      Or is there a Garlic flavored Montreal seasoning salt?

      • Lynda

        Just came back to say do not add too much salt or it will be really flat bread not to mention inedible because too salty. I make this recipe now with 1.5 cups grated sharp cheddar put in at the same time as water and flour and I use a tablespoon of Montreal steak seasoning for the salt as well as a teaspoon of Italian seasoning and garlic powder for flavor and it comes out amazing. Kids especially love it.

  31. Darla

    Super easy recipe. I made 2 loaves of bread today. I added 2 tsp sugar, 1 tsp cinnamon, 1/2 cup of walnuts, and 1/2 cup of dried cranberries.
    Turned out just perfect. Thanks Jenny! I’ll make this bread every week! Yummy!

    • Darla

      Hav3 ever put candy fruits,like the one that you use for fruitcake.thank you

    • DIANE

      Hi Dana,
      Are your measurements of additional ingredients for 2 loaves or per loaf?
      Thanks

  32. Anne

    My go-to recipe if I don’t have time for an overnight no knead bread. I’ve done with both 100% AP and also half whole wheat with great results. Even without scoring it makes a nice ear. Thank you!

  33. Theresa

    I have been make this bread for a couple of years. I love it. Today I made 2, one was onion and black pepper. The second was cheddar and garlic. I have made many others. Yummy

    • Mommalax28

      Yumm….. would like to know what other flavors/ spices you use in this recipe! TIA

    • Sandy

      Would love to try your garlic and cheddar bread. Can you please share amounts with me?

  34. rainbow

    can I use whey ( leftover from making cheese) instead of water or even buttermilk? thank you

    • rainbow

      I’ve used leftover whey and it works fine.

  35. Donna

    No butter or oil?? Isn’t it tough??

    • Marilyn

      Hi Donna, Mine comes out crispy on the crust but soft inside. But I never leave mine in the oven more than 5 min beyond the initial 30 min and sometimes just 30 is enough. I’d watch it very closely after 30 min. My oven must run on the hotter side. Try making this recipe!

    • Anne

      This is a yeast bread, not a quick bread. I’ve never made a yeast bread with oil or butter.

  36. Nicole Costantino

    Good evening. I tried to make this bread and it didn’t rise at all. Is there a special yeast that I need to use. I followed your YouTube instructions very carefully. I am so disappointed. Please help. Thank you

  37. Sandra

    it has to put salt in the recipe what kind of salt do you use for your bread fine sea salt or table salt. please could I get a reply. thank you everyone 💓

    • Jenny Can Cook

      I have used Morton’s table salt and also Himalayan fine pink salt.

      • Kathy

        My Dutch oven is 7quarts. My bread will not be has high, correct? Do you think it will be a problem?

  38. Shawna Kinsman

    It snowed here in Wyoming today, so I made this loaf to go along with a pot of soup. It turned out perfect! Thank you for the recipe. Next time I make this, I’m going to add chopped-up kalamata olives and some rosemary for an Italian twist.

  39. Sandra

    was wondering if you use a scale to measure or just use cups. thank you

    • Anne

      I ALWAYS use a scale when baking. If you don’t have one, the scoop and level method is as close to perfect as possible without a scale.

  40. Nat

    Easiest and most delicious bread I’ve made to date! I make 2 loads at least twice/
    Wk now. Thank you!

  41. Connie C

    Easiest best tasting bread recipe ever!! Came out perfect!! Definitely a keeper!!!

  42. Marie Blanchard

    Bonjour Jenny,

    Why the crust is soft and not hard………
    I do exactely as described in your receipe.

    Merci for answering.

  43. Dylan England

    Love this recipe! I use more yeast and replace the water with beer. Some of the best bread ever!!! Thanks Jenny

    • Yen

      What temperature beer?

      • Eric

        I’ve used room temperature flat beer, usually a lager, for other bread recipes. I’d assume it would be the same for this recipe.

  44. Brandon

    I’m new to baking so this seemed like an easy intro. It didn’t come out right so I’m hoping to get suggestions on a round two because I feel like I got close.

    After 3 hours the dough had hardly risen and there were almost no bubbles. It was on top of my stove, under light and steam had formed under the plastic wrap. Pretty sure the temperature in the kitchen was warm enough. I had used very hot tap water as directed. I used a stainless steel mixing bowl. Flour was well aerated. Yeast was bought today and not expired.

    After baking it looked amazing, great crispy exterior but inside it was a damp sponge after cooling for a full hour.

    Exterior great, flavor great, interior texture was the fail for me.

    Thoughts? Advice?

  45. Rulla

    I love this recipe and the bread, but why does the bottom of my bread always turn out really hard? I leave it in the Dutch oven for about 5 mins after it comes out of the oven, and then I place it on a cooking rack. Sadly, it’s difficult to cut through the tough bottom of the loaf every time.

    • Bonnee

      Your bottom is hard because:

      1) The Dutch oven is placed too low in your over. (Try raising it up 1 oven rack level.)

      2) It is continuing to bake (the pot is super hot and holds heat) so the loaf should be turned out onto a cooling rack immediately.

      3) Your Dutch oven is not well manufactured (especially if it is made in China) and isn’t as even (all around) as it should be.

      Consider/Test these and see what happens.

      Wishing you joy!

      💝

    • Sarah Anne

      I also had this issue- I fixed it by first turning my oven down to 425. Then I removed the top after 20 mins instead of 30. I’m thinking my oven runs hot.

  46. Cheryl

    I froze my leftover bread. I thawed the bread, wrapped it in aluminum foil and baked at 450 for about 10 minutes. Then I opened the top and baked a few more minutes. Top was crunchy and bread warm and delicious.

  47. Debbie

    This has been my go to bread recipe since Covid . It is so easy and delish, plus the house smells so good! How do you store leftovers if there are any. Now that it is only 2 of us, we don’t finish it in a day! Lol

  48. Cheryl

    I made the bread exactly as per recipe except I used my instant pot for proofing. Nothing ever rises in my kitchen but since the instant pot, using low yogurt setting, I have had success. Delicious! Thanks for the recipe.

  49. Judi

    This bread is a favorite of my family and friends. I add ajar of sliced,drained kalamata olives from Trader Joe’s and a large handful of gruyere cheese. Before I put it in the oven I spread some more of the cheese on top. Deliciousioso!

  50. Gerry Happy

    Turned out great! Deeelicious. Having with homemade French onion soup tonight.

  51. Bea

    This is a fantastic recipe, I have been making it almost weekly for my family. I add various things to it (cheese, herbs, seeds….) and it always come out great.
    Thank you Jenny!!!!!

  52. Charles

    Can I do dough and put in refrigerator overnight

    • Jenny Can Cook

      You can do the overnight version using cold water and let it sit at room temperature overnight. See the note at the top of the recipe.

  53. Brittany

    I’m bummed because I didn’t think I needed to read below to properly do the recipe since you clearly explained everything else & now I think my loaf is ruined😩 I boiled the water because to me that’s what “very hot water” means. Is this salvageable or trash?

    • Jenny Can Cook

      Boiling water will kill yeast so the loaf is not saveable – sorry.

      • Jan Ess

        To be fair to you, you did explain quite well in the video the use of very hot tap water.
        I’m making this bread today and looking forward to the result.

  54. Shawna

    Is this bread able to be cooked at 400? My oven only gets that hot. If so, does the time need to be altered?

    • Michael

      Do you have an external thermometer to verify the Temperature?
      Not critical but will help with the cooking time, I’d extend it by 10 mins and then check the bread internal temperature

  55. Tracy

    Love this recipe and make it almost weekly, it is now my main source of bread. My coworkers could not believe it was a no knead recipe and I give out this web page regularly. I am very picky about bread but also disabled this is a great recipe for me!

  56. Sam

    hi :), i am a 20 y/o girl currently live in Taiwan, I just want to say that I am so happy when I found your YouTube channel, your videos makes me feel warm inside like a No knead bread fresh out of the oven!ha! But most importantly, all the recipes I tried(meatloaf, Apple pie, rolls) are delicious, they are Perfect! I am also very very happy that I clicked on your website and find that you are still posting recently!!! God bless you and your family and every one of your subscribers too!
    Sending so so much love to you!
    Best regards,
    Sam

  57. Patrick

    I’ve made this several times over the last several years. It turns our great every time and my family loves it. It’s so easy too. Jenny, I wish you would start making videos again, not only are your recipes good, your comedic timing is also great.

  58. Catherine

    Hello, I’ve been making this bread since the pandemic began. It’s a fav of my family, and I also add it to my Christmas gift baskets I make for my friends and neighbors. I have not attempted making my own jam. If anyone has a recipe to share I’d love to try it.

    • Tina

      Catherine, thats exactly when I came across this recipe too. It is by far the easiest and tastes wonderful!! Good eats!

    • Vicky

      Instead of jam try this strawberry butter- a jar of simply fruit – strawberry. put in food processor with 1 stick butter til blended. So yummy I can eat it with a spoon! Try any simply fruit flavors- bet they’d all be great.
      Simply fruit is a no sugar jam- no artificial sweeteners, just fruit juice.

  59. Jenni P

    I have literally attempted this recipe 4 times – not once was it anywhere as wet as the video. I even aerated and sifted multiple times, then went to the store and purchased “fresher” flour in case that was the problem …. but, nope. Still dry. I commend all you successful home bakers that are enjoying this recipe, but I am looking for different one.

    • Shelly M

      So sorry you’re bread has been unsuccessful. This is a truly wonderful and easy recipe! Jenny states emphatically in her written instructions NOT to sift the flour, this is probably the problem. This dough also does not need to be overly mixed. Hope you give it another try!

    • Joan

      Could your oven be running hotter than the temperature setting? Or maybe you need to bake it a 5 or 8 min less than the recipe recommends.

      For the second bake session with the lid removed, I left the bread in for only 10 min, not 15. In the mixing process, my dough was not as sticky as Jenny’s in the video but the bread was excellent.

    • Jo

      I had the same problem as well – until I actually WEIGHED the flour. 380-390 grams makes a much wetter dough. 3 cups of flour can make the loaf too dry. This recipe now turns out perfect for me every time and I use different flours.

      • Barb

        I think you’re right about weighing the flour, it does make a difference. I was surprised. Now I weigh most dry ingredients when I bake.

        A old lady can learn new tricks. 🙄

        Thank you Jenny for the great recipe.

      • Sandra

        thank you for your comment about weighing the flour. I asked a question awhile ago if you should weigh or use cups to measure nobody replied so I was very grateful for your comment and help

    • Brian S.

      I’ve tried many other recipes but landed on this one because it is bulletproof as long as you directly follow it. Baking is science, use the weight measurements for flour, be precise with volume measures for yeast and salt, don’t cheat on rising time, it’s crucial, and make sure you pre-heat the Dutch oven to 450F. Use an oven thermomtr. to confirm and to ensure your bread is baked use a meat probe/thermo to make sure it’s 207F or 96C to confirm it’s finished baking. It’s not the recipe it’s the accuracy.

    • lexi

      Please weigh your flour using grams. If your dough is too dry after mixing it you can mix in a little more water a Tb. at a time until it’s a mildly loose dough, then cover it and let it rise. There’s a bit of art to making bread and this recipe is very forgiving, but allow yourself room to improvise.

    • Meranda

      If your climate is dry this may also be a factor. I live in a condo and find it has dry air. So I just eye ball it and add a little more water as needed. I have also found this recipe very forgiving. I don’t weigh my flour but I do loosen it up with a fork before measuring. I have had great success with this recipe.

    • Tina

      Jenni, are you in a higher altitude? I dont know if that makes any difference but maybe? Also dont let your salt and yeast touch when adding to the bowl. Only when mixing with the water. I put mine on opposite sides of the bowl. Aerating your flour just means stirring it in the canister to loosen it up, then scoop it out into a dry goods measuring cupand do not pack it, just run the spoon handle or a knife over it to get rid of excess flour. Dont use a liquid measuring cup with the flour. Or just weight it, but make sure you aerate it. I sure hope you give it another try. Its really fun to make. Good luck

    • Levent

      You can use the fast recipe with 2 table spoon of yeast and add couple more spoon of water and make sure the water is as hot as it gets on your tap. Mix everything in a gallon freezer ziploc bag. A lot easier to mix and raises very well. Put it a big bowl of hot water(from the tap) and cover with tea towel. Raise 1 or two hours and follow the recipe to bake. Comes out amazing every time.

  60. Terry

    Added garlic,rosemary,and Parmesan cheese. Do die for!

    • Maggie4370

      Sounds great!

    • Barb S

      Loved the bread … first time !
      Looking forward to many more.
      When do you add mix ins?
      Cinnamon , raisins, or cranberries?

  61. Maggie4370

    I made olive bread with this recipe for dinner tonight. It was amazing!

    • Scott

      My favorite is to grate a cup of cheddar and stir it in. Friends like it, too.
      You can also use dried sweet pepper flakes but you need to watch the water amount because when you reconstitute the flakes in water this adds too much more so you need to cut back a bit from the 1-1/2 cups originally called for. Really good taste.

    • Scott

      Black or green? Chopped, I would guess. Please let me know.

      • Jenny Can Cook

        Here is my olive version:
        https://www.jennycancook.com/recipes/no-knead-greek-olive-bread/

      • Chuck

        I like the cheddar idea.

        I add a cup of shredded pecorino romano, 1/4 cup of pumpkin seeds, rounded tablespoon of toasted sesame seeds, and a tablespoon of poppy seeds. I also boost the yeast to 1/2 teaspoon.

        • Maggie4370

          I have also made this recipe with a spice called “All That” from Doorstep Peppers, LLC. It was delicious!

          This dough recipe is so easy to work with!

      • Maggie4370

        I used mixed olives and chopped into larger pieces. I used a little of the olive oil in the dough.

        I can’t wait for fresh peppers to come in. I will make pepper bread. My husband grows all types of specialty peppers. Last year I made bread with Ghost peppers, and it was a hit. We liked it toasted with cream cheese.

    • Tina

      Maggie, YES!!! I did the same! Walmart has a pack of greek olives and black olives mixed with oil and spices, I just threw it in! It was so good. Try cinnamon raisin with walnuts, to die for!!! Makes nice sturdy french toast too!!

  62. Lucy

    Can this bread be put into a loaf pan? (3200 comments so I can’t look through all of them)! 🙂 Somebody let me know if you’ve tried it please. I know Jenny has the other loaf bread recipes but I love this one and so easy for this non-baker.
    ***Made this recipe and Bread turned out perfectly! Thank you Jenny! ***

    • CanV

      If you read the instructions Pt.6 and 7 are the secret to hi-hydration breads, and that is lidding to bake and then finishing uncovered. So a loaf pan doesn’t have those functions. Check this recipe /procedure out instead. https://www.jennycancook.com/recipes/no-knead-no-dutch-oven-bread/

    • Kathy

      Lucy besides a cast iron pot, you can use the clay pots called romertoph which I use all the time to make this no knead bread with the parchment paper.

  63. JUDITHANN

    I made the bread to the first rise but called away so I refrigerated it covered. I need to bake now. Should I leave at room temp as is or punch down and use the scraper to turn a few times and let it set again for the 15 minutes. This is the vert quick bread using hot water.

  64. Pamela

    How do you store the leftover bread?

  65. Karie

    Very good recipe. I did add some Garlic powder in the folding process an the last couple of folds I added cheese. The last 15 mins. Of baking I sprinkled more cheese on the top. So good

  66. Peggy

    If need be, could this be made into a double loaf? How much longer would it need to bake. I made this recipe many times, took it for a work potluck. Everyone ate it all before lunch, & i didn’t get 1 bite!

    • DDF

      You can double the recipe but I find it’s better to still bake 2 separate loaves otherwise the center doesn’t fully cook

  67. Mary

    Jenny, this recipe is such a gift to me! I make it all the time and now I’ve even shown my husband how to make it! He is so proud of the bread he makes! Thank you so much for your wonderful video and recipe!
    Mary

  68. Barbara

    How do I incorporate egg and yogurt into my recipe?

  69. Lealyn

    Made this bread for the first time today. It was a hit with family, thanks Jenny. Your recipes are so easy to follow you’re making me a 👩‍🍳

  70. Robt

    Hey so I’ve been making this bread from Jim Lacey’s book for many years but just found this. Does the difference in the rise times affect the crust flavor or chewy crust texture? What’s really the point of the 18 hour rise if
    It can be done in 3?

    • Neil

      The 18 hour rise will add additional flavor to the bread because the dough will ferment slightly.

  71. Denise

    Sent a photo and comment previously

  72. Guy Cesario

    This is a great recipe! I’ve made it multiple times and it’s always perfect.

  73. Della

    When is it a good time to slash the top of the dough? I like how that looks.
    Thanks.

    • Jenny Can Cook

      It usually cracks on its own but you can slash it just before it goes in the oven.

  74. Nana Pat

    I love your video Jenny. You make it look so easy.
    I note you added the salt on top of the yeast. Salt kills yeast, so it should be incorporated into the flour before hand, or after the water. Some comments mentioned gummy bread, this could be from slicing too early. You need to let the loaf cool completely, at least 1 hour before slicing. The dough keeps baking even after you take it out of the oven and to ensure a lovely fluffy crumb, you need to wait! I know, it’s torture smelling that wonderful aroma. I have been baking bread for a number of years now, and I will be adding this to my list of go to favourites, but making the slight adjustments I mentioned above. Enjoy baking everyone. It can be just this easy!

    • Jenny Can Cook

      I made it a point to incorporate the salt and yeast into the flour in my video and to combine them in the written recipe. I guess it’s easy to miss but it’s there.

  75. Jo

    Love your no knead bread re pie. Have made it many times. I’ve had requests for bread bowls as a smaller version of your recipe. If I were to use the same recipe and make two loaves out of it instead of one large one, how would that affect the baking time?

    Thanks

  76. Lee

    Help!
    Arated my flour, measured hot water, flour, yeast and salt very carefully… dough was completely dry. Wouldn’t even combine.
    What do you think could be the problem?
    (I finally added about 5 Tbsp of water just to try to salvage this… probably won’t turn out, but hated to just throw it out)
    Anxiously awaiting your opinion🤷‍♀️🤷‍♀️

    • Jenny Can Cook

      It works for me and countless others just as written. This is posted in my FAQs: If you have followed my recipe exactly with no changes at all and it doesn’t look right before baking, don’t make adjustments to try to “fix” it. Trust the recipe, don’t change anything and continue as directed. You may be surprised that it turns out after all. (If it’s as dry as you say, adding water is not a problem)

      In any case, keep going and it will probably still turn out.

      • Lee

        Hi!
        Thank you for your very quick reply!
        It’s in the oven now. Crossing my fingers it turns out edible… lol
        ( especially because I made some homemade lentil soup that I’d love to serve it with! 🤞)
        I will definitely try it again no matter how it turns out because yours looks so delicious!

      • Karen P.

        Love this recipe! I have found this is very hard to incorporate the flour and water. So I put my hand in there and mix very quickly. Then I put it in the microwave with the light on. This is a nice warm spot to speed up the rising process. Continue directions. Turns out perfect!

    • Slam

      If your flour is very dry it will absorb more water. This can happen with not fresh or older flour.

  77. Oma K

    For some reason the bottom of the bread is getting a thicker, darker crust and hard. I’ve made it before without this problem. Any ideas to do for a more consistent crusty thickness is appreciated. I did drop the temp by 25 degrees and this isn’t as bad.

    Thank you in advance.

  78. Lisa

    I made the bread twice today just to make sure I wasn’t doing anything wrong. Both times it came out looking exactly as it was supposed to it. So crispy on outside etc. Taste good but I can’t figure out why the inside is a little gummy -it’s cooked but it’s not flaky and light as it should be. It’s a little dense and I don’t know what to do to change that. I followed the recipe exact. I did have to add a little more water because each time a cup and a half just wasn’t making it wet enough to incorporate all the flour.

    • Jenny Can Cook

      A couple of thoughts. First, look at the FAQs. Second, let it cool for a while before slicing, and third, follow the recipe exactly without adding extra water. I make this loaf regularly and it never fails. I suspect it’s from the extra water. Maybe someone else will have some input as well.

  79. Helen

    We have made a few loaves and the first two came out perfectly, but now they are refusing to rise and are gummy and wet on the inside.

    • Neil

      Your yeast could be old or the water was too hot and killed the yeast. I know the recipe says 130 degrees, but I stay around 110-115 degrees to play it safe. Works well every time.

  80. Randi

    Fabulous. Came out perfect!
    I’ve been making a no knead peasant bread and this equals that and just as easy.
    I added Parmesan to the dough after the 1st rise.
    Just delicious.
    Also made it with all organic.

  81. Gloria

    Would anyone know if sugar could be added to this recipe. For my taste, I missed a balance of salt to sweet.

    • Robert

      Yes you can Add Sugar. I add about the same amount of sugar as salt. The BREAD is excellent.

  82. Karie

    Very good bread! I made it a cheesy garlic bread. Added the Garlic powder on top of the dough before the 2nd rise. Baked the last 15 minutes with shredded cheddar cheese sprinkled on top leaving the parchment paper on so cheese wouldn’t bake onto the pan

  83. Mhoward

    I followed as described. Only had self rise flour. I was confused about the 1/4 taproom of yeast but that’s all I used. My dough was dry it never got wet and bubbly. I proceeded forward anyway and it never rose. Cooked it anyway and it still was tasty. Go figure. Not sure what I did wrong. Bread loaf was small but we ate it.

    • Lisabird

      Mhoward–baking is a science and can’t be easily altered like other recipes. You used self rising flour instead of all purpose flour. Self rising has baking soda and salt in it which probably stopped the yeast from working. Salt impedes the rising properties of yeast which is why there is only a tiny bit in Jenny’s recipe. Try it again with the right flour and be sure to aerate the flour as she suggests.

    • Robert

      I found the same issue. I use 1/2 teasp yeast and about 1 3/4 warm water to get the “shaggy dough”. I think where you live, your air and humidity, …and your oven….try it a few ways till you get it right…My first attempt was lousy and I followed to the exact recipe – my thought was that the “yeast” was old…So I got new yeast, I use 1/2 teaspoon of yeast, then 1 teaspoon salt and 1 teaspoon sugar….I found this it now the RIGHT measures for my climate and my oven.

  84. Jacolyn

    Could I use my clay bakers for the bread?

    • Susan

      Yes! I used my pampered chef stoneware Baker with lid and it worked perfectly

  85. Jacolyn

    I was making Sourdough when Covid hit….loved the bread but so time consuming.
    Loving this bread and so appreciate everyone’s tips and tricks.
    Thank you,

  86. Maryke

    Can I make this in my stand mixer using the dough hook?

    • Vivky

      Do not use a dough hook. It wiill be over mixed and not turn out good. Mixing is easy peasy and not so much clean up!

  87. Rhonda J

    Made this for the second time tonight and my family loved it again! But who doesnt love fresh bread right out of the oven? It comes out very crusty, but soft and moist inside although very dense. I will continue making it! ❤️❤️

  88. Kathy

    I’m not sure why I forget how ridiculously easy and delicious this bread is to make💕 I always recommend that friends watch the video. You’re so dang cute ( love the baseball comment😊). Every time I eat this ( ccrruunncchh), I can’t believe how simple it is to make. Thank you a million!

  89. Cheryl

    I absolutely love this recipe and use i quite often. We moved from the Northeast to SC and a good crusty bread has been hard to find ! I also add some garlic powder and Italian seasoning for savory flavor ! Thank you for sharing …. This is a game changer

  90. Rose2323

    I made this bread for the first time yesterday, and it came out beautifully. I even used flour that expired 2/2022. Don’t judge. It was so easy and delicious that I made another loaf today. This can be dangerous. Thanks Jenny.

  91. Phillip

    This is our goto bread recipe. So easy I doubt it will work every time, but it does. Makes me look like a pro. Flour, salt, yeast and water. Magic.

    • Susan

      Agreed! I cant believe I can make this beautiful bread. It is shocking!

      • Kathy

        I think that every time I take the first bite! It’s like a miracle😊

  92. Catherine F.

    This is a delicious fool proof bread you don’t want to miss out on! Super impressed with how easy the process was, and I love Jenny’s YouTube video on it too! Can’t wait to bake some more. Yummy!!! It’s so soft and crispy on the outside. Just perfection.

  93. Tracy

    I love the crisp crust and fluffy bread inside! Perfection that is so easy. I didn’t have a dough scraper, so I used a spatula. It worked, but I decided to buy a scraper to make it easier next time. It was on my wish list anyhow. 😉 I also didn’t have a Dutch oven. I used my covered turkey roasting pan with the cover. It worked perfectly. I plan on sticking with it rather than having to pay for an store another piece of larger cookware. Thank you for the recipe.

  94. Kar

    When could you add ingredients- like olives, cheese, etc?? And how much? I love the plain bread – it’s delicious and so easy! But might be fun to add something extra next time 😃

  95. Eufemia

    Love your videos and recipe’s, especially the ones I can make vegan!! Your so awesome!!!

  96. Maryann

    Loved how easy this is! Tastes great. Next time will need to double recipe but wondering if it will need to bake longer. It will be our go-to recipe. Jenny, love your dry wit too!!

    • Tom Martin

      I was so taken by you and how the bread turned out I just had to make it. Glad I did. Now today I doubled everything in the big bowel, It was a big mistake. My dough was way to wet. Or I didn’t measure water correctly, I’m not sure what the cause was but it was very wet. I threw flour at it and tried to fold it but what a mess I had. Never panic all will work if you think it out. I cut the big mass in half and more flour folding it quite a few times. Things begin to shape up. Then it was on to the parchment paper covered bowel. Then do the same to the other half of the mass. OK now that the second one is shipped up and resting I put first half in hot pot and in the oven. OK I’m back in controll and baked it done. This bread formula is easy and to much fun. I’m 77 and having fun. Even if I give it all away it’s worth every minute I spend on it. It’s better than the under water basket weaving. And we can eat the results of this new fun.

  97. Beth

    Would a 3 quart dutch oven work or would it be too small?

    • Darla

      I also have a 3qt Dutch Oven, and I cut my dough in half after the 1st rise. I then cook one at a time.

  98. Sarah B

    So I doubled the yeast because it expired, ran out of white flour so I added 1/2 cup whole wheat flour, also mixed a tablespoon of honey in the warm water. Let it rise the alloted time and not too much happened, threw it in the fridge. Took it out the next day, it still never rose like it should. Dumped it out of the bowl, folded it a bunch, let it pretend to rise again and stuck it in the oven. It rose a bit and it tasted great. Yes I realize this is no longer Jenny’s recipe, I just found humor in it.

    • Rita

      I got a kick out of it. Sounds like something I’d do 😉

  99. Kathy

    This is my go to bread recipe – it always turns out perfect and it is so easy! I highly suggest watching Jenny’s video while making it the first couple of times, it’s super helpful. The resulting loaf will impress and makes a great gift!

  100. Joyce

    I have a toaster oven only but I want to bake small loaves of bread. A Dutch oven will not fit can I bake the bread on a stone. I also don’t know how to halve recipes correctly to get smaller loaves

    • Sarah

      Joyce, I would make the recipe as printed, but halve (or cut into thirds) the dough, to fit in your toaster oven. Bake them back to back, or save some dough for fresh bread the next day.

  101. Mercedes

    Thanks so much for this recipe.. I followed all instructions including the water temp and amount of yeast (I see those are big topics on this comments section) It was perfect! I just baked my second in the same day.. so satisfying and delicious.

  102. Monica

    Hi! My bread is in my Dutch oven now and I can’t wait to try it! My question is this: how do I make a larger loaf? We’re a family of 5 and I don’t expect this to last more than a day ;). We do love our bread over here. Thanks!!!

    • Diana

      I make a larger loaf because I only have a larger dutch oven, and we love the extra bread anyway 🙂 Here are my measurements for 50% increase:
      4.5 cups (585 grams) flour
      1/2 tsp. yeast
      1.5 tsp. salt
      2.25 cups water (add water slowly – may not need all – watch dough)

      Happy Baking!

  103. Lisa

    For anyone curious about whether Jenny’s No Knead bread can be adapted to make a French baguette; happily the answer is YES!

    Rather than making one boule after the initial 3 hour rise, simply divide dough into two rectangles and shape by folding and rolling into 2 baguettes. Lay the baguettes on parchment paper on a cookie sheet, cover and let rise the usual 35 minutes as Jenny’s recipe calls for, while your oven is preheating to 450.

    Then when you put your bread in the oven, also place a muffin tin (or other pan) filled with water and put that on a rack on a lower rack. This will create the steam needed to help develop the classic crusty exterior. Mine took about 25 minutes to bake. Thanks Jenny for all your terrific recipes!

  104. Frankly

    Can I make multiple loaves and freeze them and if so how.any info would be appreciated. Thanks in advance ☺️

  105. Cassandra m

    I love it! I can do this! My husband and family loves it. I bought a $50 Dutch oven so I could do this! I can do this! Thanks , Jenny. I watch your video over and over.

  106. Jake

    I’ve made this three times. Each time it’s better – I’m adding 1 tbsp each of flaxseed and sunflower seeds to the mix. Thanks Jenny.

  107. Tawnya

    I am going to make this bread in a day or so but don’t have a Dutch oven. Can I use a large cast iron skillet with tin foil on top?

    • Jenny Can Cook

      Please see the FAQs.

    • Padilva

      Do you have a stock pot? Or a large Corning ware? What do you cook your soups in? That would do. Just so it’s big and has a cover.

    • OmaK

      Tawnya Yes you can use a cast iron skillet I use a cast iron chicken fryer (it’s a little deeper) or Dutch oven than another cast iron skillet for a lid.
      Put both in the oven to heat at the same time. It is a little harder making sure the top skillet is upside down and on as close as you can to keep the steam in. I’m not sure if aluminum foil would take 450 deg heat or how to get it tight.
      However you could place a pan on the bottom shelf with water in it to create the steam if you only have one cast iron skillet. If the top starts to brown too much before the 30 min bake time is up lightly cover with foil. When I’ve had to use only one skillet when I add foil I spray the oven with water quickly before closing the foodie added steam.
      Good luck on your bread baking. Which I’d known this method years ago.

  108. Vera

    Can the covered dough be left for more than 3 hours? Like 5?. P.s. I love Jenny ❤

    • Lisa

      Yes you can. I’d recommend at 3 hours folding it in on itself. Not punching it down. Then let it rise for the last 2 hours. Bake as Jenny says.

    • Oma K

      Yes it can sit longer than 3 hours if it’s not in a real warm place. I have put it in the fridge overnight and let come to room temp then let rise till it doubles. Put out on floured surface fold over and let rise on parchment paper till your pan/s reach 450 deg.
      Takes a few hours so don’t think this is a short cut.

  109. Scott T

    Hi Jenny, Why only a 1/4 tsp of yeast? I’m used to adding a full teaspoon to most bread recipes.

    Thanks!

  110. Jay

    Thank you Jenny! Feel better now. 😘

  111. Jay

    I just purchased an expensive Dutch oven for this recipe but it warns not to heat it up with nothing in it because it will harm the enamel. This recipe says to heat in 450 oven empty before putting in dough. How is this going to work?

    • Jenny Can Cook

      That means not to heat it empty on the stove top. In the oven is okay as long as it’s rated oven-safe to 450.

    • Gene

      Jay, your DO should be fine. I think that’s only a warning for stove top cooking. Mine makes that distinction.
      I would caution you and all to watch out for the lid handles. The metal ones are safe but the plastic(?) ones are not safe at those 450° levels. I have a mix and need to switch them around. They are nice for stove top.

  112. Janet

    I have a convection oven which heats up quick. If i put it in the oven waiting for it to heat up it wont sit in the oven very long. I really want to make this, thank you

    • Laura

      I am making the bread for the first time today, but I believe you put an empty Dutch oven in to preheat, then put the dough in the hot pan. So the bread itself is not in the oven while preheating.

      • Jenny Can Cook

        That is correct. This recipe calls for the dough resting at room temperature, not in a warm spot.

  113. quitogirl

    Great easy recipe. I add rosemary and everything but the bagel seasoning right before i put in oven, Brush with olive oil when it comes out of oven and sprinkle sea salt.

  114. LP

    I have never made bread before today. I decided to make it to go with our Thanksgiving dinner. It turned out perfect, everyone loved it. Instead 1/4 tsp of yeast I used 1/2 teaspoon. Thank you for such an easy bread recipe!!!

  115. judy k

    can i bake the next day if i place it fridge?

  116. Michael

    Would this recipe work with gluten-free bread flour, such as from Bob’s Red Mill or King Arthur?

    • John

      No. You need wheat flour for gluten so the bread rises. Jenny says this somewhere in her video near the end.

  117. Natalie

    I have made this recipe a few times and it is delicious. I would like to know if the bread can be frozen? I don’t want it to lose it crispiness

    • Angie

      I have frozen the bread, and when I use it, I just reheat in the oven to crisp it back up.

  118. Luisa

    Hello — hoping someone can help me. I am having issues with my brought not rising. I tested the yeast tans it’s healthy. I am following the recipe to the T. Only possible variance is the water temp as I’m not checking it with a thermometer. I am using hot — not scalding— but hot tap water. I have tried twice already with no luck. Before I waste more flour (which by the way I am using bread flour) thought I ask if anyone may know what May be the issue? Thank you so much in advance!

    • Caroline

      What I’ve learned with yeast. If your house is too hot or cold it won’t rise. I know this from experience. Maybe that might be the issue. It kinda has to be just right. Like 70 -75 degrees inside. When I’m temp is like this it comes out every time. Good luck and Happy Thanksgiving 🍁

    • Julia

      I think there is a typo with the yeast. Try a full packet of yeast. That’s what I use.

      • Jenny Can Cook

        There is no typo. The recipe is correct as written but is also flexible as I’ve seen in the comments.

    • Gretchen

      Try bottled water, not tap water. Also, if your water is too hot, it will kill the yeast. Invest in a thermometer to make sure it’s the right temperature.

    • Ellen

      Proof your yeast with the hot water first. If the yeast is good, it will thicken and bubble. Then add the liquid to the flour/salt mixture. If your yeast is old, it will not bubble.

    • Bill

      Double check the water temperature
      Seal the bowl with the saran wrap.
      Good luck.

    • Michele

      If your flour is expired or closed to expired this can happen. Also, make sure your water isn’t too hot for your yeast, it will kill it. Check your yeast package for ideal temp.

  119. Linda

    Can this recipe be used to make rolls? Still in Dutch oven?

  120. Anita Alfred

    Ladies, I’ve made this bread many many times. Also added black olives/rosemary.
    sun-dried tomatoes and olives.
    even made it with mango pulp mixed into the water, of course to the measurement.
    Jenny, you’re awesome. love love your recipes.
    I made the cinnamon buns and it’s my go to recipe. I even made it in Guyana South America, last Christmas for breakfast….it was a big HIT

    • Lisa

      Hi Anita
      When do you add in the extra ingredients like olives and sun-dried tomatoes.
      Thanks!

  121. Darby

    Your recipes always turn out just like you say they will!

    Electric bills are getting pretty high, can I double the recipe successfully?

    • Anna

      I always double the recipe. The cooking time stays the same too, in case you were wondering.

      • Jennie

        Double the recipe as in two loaves? Or one bigger loaf? I have a huge 8qt Dutch oven and if I make a double recipe loaf will it take longer to cook? I’d also like to make more at once but a bigger loaf..maybe I should try and see 🙂

  122. Cathy

    Any high altitude adjustments?

  123. Victoria

    I make this bread ALL OF THE TIME! It pairs great with stews, roasts, bread for grilled cheese and sandwiches, and even makes a great garlic bread.

    I’ve also made different loaves with rosemary, sundried tomatoes, and even a jalapeño cheese bread. This bread recipe is so versatile and forgiving, it’s great for those of us who don’t have the time or patience to knead bread and let it rise overnight.

    Thank you!

    • Gina

      What fantastic ideas to add in! Thank you for sharing. I’ve made it with double smoked cheddar, garlic and thinly sliced onion. Yum!

    • Cathy

      When do you add these extra ingredients? I’d love to try adding olives or cheese.

  124. Michael in Brooklyn

    Any tips for using a silicone bread maker?

  125. Bel Lopez

    It turned out good tho I don’t gave a dutch oven. I used stainless steel bowl and aluminum foil as cover.
    Thank you so much Jenny you made it easy.

  126. Teri

    I am seeking the nutritional information for this recipe. Thank you!

    • Jessica

      Look it up on each of your ingredients. Then determine how many slices/servings you divide it into for per serving breakdown if that is what you’re looking for. Should be simple to do since you only have calories for flour, yeast and any extras you add.

  127. Boomersixtytwo

    Lol. I watched your no knead video on YouTube. Your enthusiasm resonated with me as I make a loaf about every 2-3 days. I give loves to neighbors at Christmas. For the entire video I kept thinking she really favors Jenny Jones. Lol. It wasn’t until the very end I noticed the Jenny sign in your kitchen. Still I’m thinking it’s a coincidence. Then I snooped and ….it’s you! PS. Ever been to Dog River? Do you watch Corner Gas?

  128. Joanna

    You’re not joking when you say this bread is forgiving! I totally goofed on the amount of water. Forgot to measure it after it was heated and just dumped it all in. So decided to put your statement to the test. Had to guess at the added flour, yeast, and salt but got it to a similar consistency as yours in the video. Came out FANTASTIC!

  129. Joy

    After 30 minutes when you remove lid, do you take bread out of pan to remove parchment?

    • Lauren

      Hi Joy: I believe, if you follow Jenny’s directions, you’d have to also remove the bread: the parchment paper is, after all, UNDER the bread. However, this an easy-peasy step, takes only seconds, and can even be skipped ( my son does, as he and spouse do not want super-crispy crust(their words).

    • Mike

      Yes

  130. Cyndee J

    I have made the three hour and two hour rolls many times now. My husband and I are addicted to them. They make our dinners special.

    I find the two hour roll recipe to work much better, for me anyway.

    After I rise the dough for two hours and form the rolls, I let them rise for about an hour and they really puff up.

    I bake them for about 24 minutes in my toaster oven which I think holds the 450° heat better.

    For whatever reason the two hour rolls are crustier and flakier than the three hour rolls that tend to have a harder crunchier crust. Especially when frozen and reheated.

    So again I prefer the two hour recipe with 1 1/3 teaspoons of yeast, 1 tsp salt, 1 1/4 cut warm water, 2 1/2 cups flour, either all purpose or bread flour works the same for us.

    We have two rolls with dinner after baking, then freeze the rest. I reheat them at 400-425° for eleven minutes. I take them out and let them sit a few minutes to cool and settle before serving.

    Yum!! Thanks Jenny.

  131. Marianne

    Dough pool was very loose. I added more flour as I was turning with scraper taste was excellent
    Ball not so round or high

    First time. Commenting

  132. Marianne

    Dough pool was very loose. I added more flour as I was turning with scraper taste was excellent
    Ball not so round or high

  133. Marianne

    Dough was very loose. I added more flour as I was turning with scraper taste was excellent
    Ball not so round or high

  134. Gosia E.

    My sister in-law shared your recipe with me and I have been making this bread every week. My family loves it. I usually make one with white flour and one with whole wheat flour, and they both come out great!

  135. Alex G

    I found your video on YouTube back in 2020 and have been using the recipe ever since! I’ve had a lot of fun tweaking and getting creative, too. Here’s my favorite : add 1 tablespoon olive oil with the water, switch 1 cup of the flour with whole wheat flour, and add a pinch of sugar. From there I’ll add all kinds of things – herbs, whole garlic cloves, mixed seeds and grains, cheese! Love love love this recipe. Thank you!

    • aRt

      I love this bread as well. It’s been a fave with throwing in just about everything but the kitchen sink for my cheesy veggie bread. Awesome as well for my rosemary, olive bread.

  136. Jasmin

    I have made this recipe dozens of times. My family absolutely loves it. We use it as a basic starter recipe. Sometimes we make it plain, sometimes we add various seeds. I have chia, sunflower, pumpkin, caraway and so on. I usually add ¼ of seeds, sometimes I mix them. Always turns out fantastic. Have also switched out a cup of flour for whole wheat. Always sticking to the basic measurements. We have never been disappointed! Wish I could share pictures of all the different variations we’ve made. Thank you Jenny, for a great recipe!

  137. Ginny

    Any high altitude adjustments?

  138. Karen

    I have made this bread 4 times and it has turned out beautifly each time! I am very pleased w this recipe especially after buying many popular bread baking books only to be dissapointed w seemly complicated steps & chemistry! Note: When I used regular unbleached flour, the 1st loaf had zero flavor but the loaf itself was picture perfect. I added raw garlic to next loaf and garlic salt to 3rd loaf, flavor greatly improved. I specifically used bread flour in 4th loaf (no garlic or seasonings) and flavor was excellent!!!! Thank you Jenny! No more experimenting w other recipes!

  139. Marietta

    I made your no knead bread today and it turned out absolutely delicious! Very easy recipe and I will be making it again and often. Thanks!!

  140. Linda

    I mix in chopped walnuts or almonds with dried cranberries.. Mmmmmm and makes super toast!!

  141. Marina

    What would be the adjustments if using whole wheat flour instead of all purpose?

    • Jenny Can Cook

      Please see my whole wheat no knead bread recipe.

  142. Mary

    I love your recipes. My husband loves the tweaks I have made with the bread.

  143. Mary

    I love your recipes. My husband loves the tweaks I have made.

  144. Terry

    What adjustments are necessary to bake this bread in a loaf pan?

    • Andrea

      I put the dough in a loaf pan for the second rise then put the loaf pan in my Dutch oven. Works like a charm.

      • Lisa

        What a great idea! Do you still use the parchment paper in the loaf pan, or should it be greased with something?

  145. Deb

    How can I turn this into olive bread??

    • aRt

      I’ve made olive bread with this recipe..it’s great.
      I make it with chopped fresh rosemary and use sea salt, just add your olives mixing them well (I use a lot of manzanilla green and kalamatas patted dry with paper towel) BEFORE you add your water. Just before you pop into your Dutch oven, sprinkle surface with more rosemary. Then just follow directions as usual for baking.

  146. Kay Muhlbeier

    Absolutely delicious!
    I can’t get enough of this bread!
    I love it on its own but dipping this bread in Sciabica Buttery Olive Oil is heaven!
    Jenny, you are amazing to provide all your tips!

  147. Mason

    Has anyone tried making this in a loaf pan I would like to make sandwiches with this

    • Angela

      I use greased glass pans but don’t pre heat them. Put a pan of water on the bottom shelf. Perfect for sandwiches…. But the dutch oven is also, just cut the slices in half.

  148. Judy

    I made the bread this afternoon. I love it , and also that crust turned out excellent! Thank you for the recipe and great instructions.

  149. Brien

    I wanted to thank you for this foolproof bread my kids ask me to make it constantly, this and candied bacon….any recipes for that? My bacon is never consistent. We love slightly crisp and chewy bacon with that perfectly candied outside. I use black pepper, a small amount of Cajun and chili pepper, high quality maple syrup and brown sugar. Yum!

  150. AshtabulaTim

    I weight my flour – 360 grams for three cups, right?

    My dough seems too wet. It’s not easy to handle, but it still comes out great.

    Any thoughts?

  151. Paula

    I love this recipe. Never had luck baking bread; somehow always managed to kill the yeast. 😂…..But now I am a pro. LOL Have been baking it and freezing it so we don’t have to buy from grocery store so often. Using whole wheat is great as well. However, found a little more water is needed for the whole wheat. Thank you for this fabulous recipe. Cheers.

  152. Gretchen

    This bread is SO delicious, and got me over my fear of yeast! My French husband LOVES it, but now is requesting that I make baguettes! I do not see a baguette recipe on Jenny’s website. Can this recipe be made into baguettes? Maybe I would just split the dough and form 2 baguettes after the 1st rise, while my oven is heating up?
    Or do you all have a baguette recipe you can point me towards?
    thanks so much! So happy to have found Jenny!

    • Astrid

      I think you could get a double baguette pan, dust it with corn meal, split this dough recipe and form long baguette shapes. I haven’t made baguettes in a long time, but that was my method.

  153. Lisa

    The bread has a very nice texture the crust is just wonderful but it’s very bland

    • Jenny Can Cook

      You can add more salt.

      • John

        Or serve the bread with salted butter. May not be as healthy, but it tastes awesome.

  154. Susan P.

    This is super easy! Trust me, I am not baker. Highly recommend trying this. My sibling indicated it was similar to the Keg’s bread, but better!

  155. Ratherbebaking

    Has anyone had success doubling the batch and baking in a larger pot? TIA

    • Sarah P

      Yes I’ve double batched it many times in a larger Dutch oven & it works great!

      • Susan

        Good to know, will try that next time!

      • Tammy

        Hi How do you adjust the cooking time if you double the loaf?

        • AshtabulaTim

          I double up on the loaves too and pretty much stick with same temp and time. I have, even with one loaf had to add a few more minutes – not sure how accurate my oven setting is.

          The double loaves are always perfect. not always easy getting them in the same dutch oven, but it works out.

  156. Harry Dutt

    Is it okay to use a non-stick coated ALUMINUM dutch oven for baking the bread. it is much lighter than the cast iron types so it may not hold as much heat ?

  157. Karen

    Can I use water that’s 114 degrees? Or does it have to reach 125-130 degrees? My tap water doesn’t get any hotter.

    • Nancy

      I use the microwave to heat it 30 seconds at a time and test it with a meat thermometer. The water needs to be at the right temperature to work. Not too hot and not too cold.

    • Astrid

      My yeast package specifically says 105 degrees, and that’s what my father taught me, as well.

  158. Terry Huston

    This is my first time baking bread and it was just like your picture and sooo easy! We devoured it in 20 minutes. Thanks Jenny. I’m never buying bread again..

  159. Bettie Hammock

    This is going to seem like a weird question but here goes. I have made the Dutch oven bread of yours and love it. My problem is that I’m age 87 with false teeth and the crust is too hard for me. Can the time and or heat be adjusted to make a softer crust and still have the inside well done? Thank you!

    • Judi

      I have very little experience in bread making. Your faster No Knead Bread calls for only 1/4 teaspoon or yeast, dry or instant, 1 gm. I was surprised that it called for so little. “Could this be a typo? Thanks, I am looking forward to your answere.

      • Sue

        I suggest you scroll through the thousands of comments before suggesting that a proven recipe like this is wrong.

        • Joan

          I don’t believe she was ‘suggesting’ but merely ‘asking’.

      • Paula

        I thought the same thing. However watching the video indicates it’s the correct amount. It works out beautifully. 😊

      • AshtabulaTim

        1/4 teaspoon is correct – hard to believe but it works!

    • B Simms

      Bettie – once the loaf is cooled – put it in a plastic bag – don’t close it, just loosely close it. That will soften the crust. I just made a batch today. It works fabulously well. Enjoy!!

    • mml

      For a softer crust, wrap the finished loaf in a tea towel or two when cooling, immediately after removing from the dutch oven. The kids LOVE this bread, especially now that they can bite through the crust!

    • Mindy

      Hi Bettie,
      The trick I use is a damp (just damp) dish towel laid over top of bread when it is cooling, works well. Also when cooling if you like it better, butter the crust after it is out of the oven cooling. My husband cannot handle the hard crust so we came up with these options. They work well. Enjoy!

    • Bette

      Bettie,

      For a softer crust I don’t put the bread back in the oven for a crisper crust. I also store the bread, after completely cooled, in a gallon zip lock freezer bag. This seems to soften the crust a little more.

      I hope this works for you.

  160. Alyson

    Can you use a sourdough starter instead of packaged yeast and what would the measurement be for using a starter?

  161. Mike Kennedy

    Never use hot tap water for human consumption – it generally has a high concentration of heavy metals in it!

    • Susan

      Mike, I heard something similar – warm tap water apparently has cadmium (from the water heater?), which is definitely not good for us!

  162. barbara

    Is there a reason you cover with towel instead of reusing saran wrap? I add everything but bagel seasoning and rosemary and it turns out beautiful

    • Julie

      I never use single use plastic for anything, and I make this bread at least twice a week. I use a silicone lid to cover the bowl while proofing, but before I had that I used a damp tea towel and it worked great.

  163. Bibs

    Never baked bread a single day of my life, I’m more of a stick burner ( smoked meats ) came at cross your video and thought what the heck! My wife was going through cancer and loves bread. A little gift from me cause of you! Thank you couldn’t be any easier. I’ve made it a number of times and perfect every time. I was two my brother about it and sent him pics , he asked for recipe and I hung up on him. I’m taking all the credit. Thank you Jenny!! Great video!

  164. Sena

    I have a new range, and it reached 450F in 20 minutes. Does the dough need to sit on the countertop in step 4 for 35 minutes, or can I put it in the Dutch oven once the oven reaches 450…even if it took 20 minutes? Thank you!

    • Ro

      My oven hits 450 in about 20 mins as well. Once I figured that out I let my dough rest the 30/35 mins so I don’t turn on my oven until my dough has been resting for 15/20 mins already. I don’t think I saw a huge difference from letting it rest just 15/20 mins vs the 30/35 mins though. But I will recheck next time I make the bread. Good luck!

  165. Karen

    Never baked bread and watched your video and gained confidence to try it. Thanks so much for doing this. I have made my husband very happy learning to make bread. Who am I kidding, I am too.

  166. Susan

    To make this recipe is very satisfying! Beautiful, impress your dinner friends. Thank you for sharing this unique way to bake bread. Much aloha.

  167. Eva

    ‘oh my God’! took me 61 years to make bread! I just love your videos! Thank you for sharing, and the bread, simply perfect and delicious and gone. I made one today and will throw together another batch tonight.

    • Mamie

      Her bread recipes are fantastic…
      Dutch oven is the best investment ever …
      Works well for all Jenny’s recipes . Choc almond clusters & granola bars are next . After 68 years it’s great to bake bread that tastes this good 😊!

  168. Sarah

    This recipe is great! I recently started making bread to cut down on cost at home. (family of 10) I make this as a double batch, I just extend the first baked time to 40 mins and it turns out perfect every time. I have also started experimenting with herbs in the dough as well and those have also turned out great. Great and easy recipe especially if you do not know how to make bread!

  169. Claudia

    My neighbor gave me this recipe and I made it and it was absolutely amazing how easy and delicious it was. Can you freeze it for later use?

    • Cheryl

      I have let it cool sliced it and wrapped if in parchment paper and a freezer bag and it works perfectly

  170. Gina

    This is my regular bread baking recipe for Sunday baking. Turns out great each time! Love the video instructions, just like you are in the kitchen with me Jenny!!

  171. Paige A

    What can I do if I don’t have a heavy Dutch oven?

  172. Carol

    Carol
    Feb 24 2022

    Made this yesterday; it turned out perfect. I’ve made it many times and it is so good every time.

  173. Sarah

    I just made it and it turned out really good! I feel like I need to cook it longer. I cooked it the time that is shown but it kinda taste like raw flour still. Any thoughts?

    • JoEllen

      Make sure that your oven’s temperature is accurate. That single issue helped to make my bread baking successful.

  174. Gayle Gentile

    I just made this bread and it is awful. Hard, heavy, terrible. What a waste of time and ingredients.

    • Kendra

      Something went wrong then. This bread turns out perfectly every time I make it. It should not be heavy or dense at all. Have you watched the video? Seeing what the dough should look like at each step is helpful. Also, is it possible your yeast is old? That would cause the result you had. Give it another try!

    • Suz

      Did you use all purpose flour or bread flour? I found my bread dense and terrible taste with all purpose flour

      • Ro

        I use all purpose flour every time and it comes out great every time.

    • Bette

      I had similar results the first few times I made this. I was camphosting and have no oven in my trailer. I tried doing it in my ci dutch oven on my gas stove.

      I am now at my daughter’s and have found that aerating the flour, having the water and the oven the right temperature makes a tremendous difference.

    • Mark

      I made it for the first time just now and it was super light and amazing. The outside is crusty but it is supposed to be. Make sure you aerate the flour

  175. LB

    Lovely as always! So easy and so satisfying!!!

  176. Lietje

    So sad
    I followed all the steps
    My bread looks pretty
    But only 2 inches high
    My kitchen didn’t even smell like I was baking bread
    I’ll keep trying

    • Jenny Can Cook

      Please refer to the FAQs.

    • Roseann Dunteman

      Please don’t be discouraged. Your yeast may not have been fresh. Be sure to allow the yeast to bloom (you will see it bubbling and moving, it’s alive!) before adding the flour. Also, be sure to score the bread (make a 1/2″ deep or more slash or two on top of the bread with a sharp knife. This allows air to escape while baking.) Keep baking and have fun! 🙂

      • Carolyn Matla

        I am 87 , Have baked for years. I buy my Fleshmans yeast in a bag from BJ’s and keep it in the freezer. It is always fresh and last for years, I have never had a problem with it not being active. Love your recipes.

      • Carolyn Matla

        I Have baked for years. I buy my Fleshmans yeast in a bag from BJ’s and keep it in the freezer. It is always fresh and last for years, I have never had a problem . Love your recipes.

    • Ashley Hutchison

      My loaf looks great as is cools but it’s not as high as it should be. Could it be the presifted flour? Also wouldn’t bread flour be better.

  177. Erika

    Love the recipe! Do you have the nutritional information?

  178. JF

    Jenny, you are simply the best!!!

    Thank you for so many delicious recipes.

  179. Shelle Belle

    I make this bread often and it always turns out beautifully. My best loaves seems to be the two hour rapid method. Some favorites are rolling it in sesame seeds or everything but the bagel seasoning before the second rise, or mixing in rosemary or kalamata olives in the beginning. Thanks the recipe!

  180. Kristi

    Me and my family love this bread!! It’s so easy and fun to make. I make it weekly and it’s eaten within 20 mins. Lol Recently made a loaf and was in a rush to take it to a camping trip…..the warm bread smell in the car was AMAZING! We need warm bread air fresheners!

  181. Emmy

    I was wondering what are the nutritional value of your breads.
    Thank you.

  182. K

    Any suggestions if I don’t have a Dutch oven?

    • Jenny Can Cook

      There’s a link at the bottom.

    • JF

      Hi K,

      Jenny’s recipe is very forgiving!

      I am staying with friends this month, and their oven is broken. I really wanted to make us some fresh bread, so I made it in a toaster oven set to bake. I used an old, square Corning ware dish, covered it with foil, no kept an eye on it during baking.

      It was as fabulous as when I use a proper oven in a cast iron Dutch oven.

      Have fun!

  183. Kasia

    This bread looks delicious! I can’t wait to try it.
    Do you have a recipe for a French Baguette?

    • JF

      Hi Kasia,

      I have made Jenny’s recipe many times and have formed lots of different bread shapes with it. When I tried it as a baguette, it was long but puffier than what we’re accustomed to with French bread. That said, there are a few great videos on YouTube about how to properly shape French baguettes, including rolling them with special bakers canvas.

      My advice is to simply enjoy the long and puffier version like I did! It was delicious.

    • Tom in Michigan

      I have read every comment about making this bread. First this could not be any easier. Read the recipe and instructions thru before beginning. There were a few comments about dry results. I’m here to tell you that the ratio of water to flour does not allow for a dry result. That would be impossible. Yes I guess using a scale and weighing the flour could help you. Three cups of flour and 1 and a half cups of water is pretty simple. Not possible to be dry. You are doing something wrong. Now it’s too bad if you don’t like the truth but that is it. I make this bread 3 times a week and it’s perfect. Now baking times, people get a cheap thermo at your hardware and turn on your oven to 450 f. And check it. Then do as instructions say.

  184. Dennis

    Oh man. Just made this. Looks just like yours. Perfection! Thanks sweetie Jenny!

  185. Jen B.

    Can this recipe be baked in a loaf pan using gluten free flour?

    • JF

      Hi Jen B,

      I am not en expert, but I do know that the gluten-free flours can have different measurements, and requirements. The King Arthur website has a ton of advice, recipes, and substitution guidelines. Hope that helps!

  186. Reli

    Wonderful recipe! Perfect bread!
    Thank you!🙏❤️

  187. Sister Pamela

    Making bread does not come any easier than this and tastes so delicious. The last time I baked this bread I added dried cranberries. Wow, it was great.

  188. Paul

    I have made several loaves now and added things like garlic, oregano, and Parmesan cheese. It all has turned out great. I’ve shared some of test loaves with friends and neighbors and they too love the outcome. Just go for it….. tweak and be adventurous!

    • Matthew Patola

      Hi Paul. Do you add chopped fresh garlic ( how much) and fresh grated parmesan( how much) to your home made fast rise bread? Thank you

  189. Tasha

    Today was the first time I’ve ever made bread. I was a little nervous because I think the water was too hot and I had to add more flour but it turned out great! Definitely saving and reusing it again.

  190. Joannes4545

    I have made this so many times and it’s perfect! I do not slash my bread and it comes out just like Jenny’s. I do add extra salt to bring out my added flavorings (sometimes lemon zest and fresh thyme leaves with garlic) and today I’ve added thyme, garlic olive oil, chunks of provolone and chunks of prociutto. It’s rising right now. I’ve never added cheese or meat so I really hope it comes out. The dough smells great. Before the short second rise I’m adding some small chunks of fresh mozzarella for extra meaty goodness. As for storing leftover bread, we’ve never had any. 😀 I made it into rolls last time (4 balls) and I put them on parchment paper on my pizza stone. They stayed round and were beautiful. Love this recipe. Thanks Jenny!!!

    • Anita Gibson

      Hi Joanne,
      I’d like to try adding different ingredients to my bread but can’t find a recipe that includes amounts of the items added and when to add them into Jenny’s Faster No Knead Bread recipe. Also, when you add in additional items, do you need to lengthen the baking time? Thank you!

  191. Ann

    Hi Jenny! I made your bread today, and it came out great. It’s absolutely delicious- the best bread I’ve ever made. Have you ever doubled the recipe? I’d love to make a bigger one for when my family comes for dinner.

    • Kendra

      I’ve doubled it several times. After the first rise divide it into two loaves and place them in separate bowls. Put one in the fridge, or a very cool place to slow down the rise. I have a double oven, and two cast iron Dutch ovens so I can rise and bake both at the same time. But, if you don’t, just refrigerate the second loaf until you put the first one in the oven, then get it out and set it on your counter to rise. As soon as you take your first loaf out, put your Dutch oven back in the oven to heat up again, then bake the second loaf like the first. Hope that helps!

  192. Karen G

    Any high altitude adjustments for this bread?

    • Karen G

      I just read somewhere on blog that no changes need to be made for high altitude.

  193. Cécile

    Trying your recipe this afternoon. I did start to go through the comments in case this had already been answered but gave up. Do you have a page for mix ins? Rosemary, toasted garlic….. yummy! Thanks.

  194. Denise

    How do you store the bread, in a plastic bag or a paper bag?

  195. Kelley

    Happy New Year!

    I have made this a couple of times. Thanks for the recipe. Delicious but as we cut further into the loaf, I find wet spots in the bread. Thanks for the comments and tips going to adjust per recommendations. I would like to add in shredded parmesan into the dough. Any suggestions or adjustments?

  196. Gene

    I’ve made this bread about 4 times and it always turns out perfectly. I’ll be making it again tomorrow along with a slow-cooker roast beef.

    You really can’t go wrong. Thanks for this, Jenny.

  197. A White Raven

    Hello Jenny,

    This is an AWESOME recipe. I have been using it for about 2 months now. I will NEVER buy bread again. The quality is as good, or better than the $12 bakery/gourmet grocery loaves. And I’m an ordinary average guy.

    I no longer use any yeast, since I have made a sourdough starter. No discards at all during the process, and it is Super active.

    I have also modified the ingredients to make honey wheat, pumpernickel, rosemary, garlic and onion, and porcini mushroom breads.

    I also don’t use parchment paper, but instead oil and flour my 90+ year old Dutch oven, and proof inside it for a few hours – until it rises enough to bake before it starts to fall. I do flour and card the mixture before putting it in the D.O. Sorry if I can’t be more precise timewise. No preheating at all.

    So, a room temperature D.O. goes into the oven. Turn it on and bake at 435 for 1 hour (it takes my oven 15 minutes to get there). Then uncover for 10 minutes before turning off the oven. 5 minutes more or until I like the crust color.

    I also upped the total amount of flour to 4 cups total, including starter. About 1 1/2 cups of water is just about right. I add more flour or water to make it “feel right” if I need to.

    I’m at 4800 feet in altitude, so moisture level and baking times were adjusted to get it dialed in.

    The crust is outstanding, and the crumb is very consistent, with 3-5mm air holes. I’m still trying to figure out how to get 25mm or larger holes for a true boutique sourdough loaf.

    Thank you Very Much, my Light and Love to you,
    Steve

  198. Diana

    Hi Jenny, I love this bread .I have made it the long and the fast way. I am wondering if I can use this same recipe and cooking method to make baguettes or do you have another recipe for that. I have an Emilio Henry baguette pan that I would like to use your recipe with. What are your thoughts.
    Thanks
    Diana

  199. Roger M.

    Great bread!

    I watched Jenny’s YouTube version of this recipe two days ago, made a loaf today. I weighed out 375 grams of King Arthur All-Purpose flour, heated water to 130˚F and measured and timed everything else just like the recipe.

    Great bread! I’ll bake the uncovered portion of the recipe for 5 additional minutes (20 minutes) next time to see how that works out.

    Thanks Jenny!

  200. Betty c

    Love love love this bread. When I first found you i made it in a crock pot dish with the glass lid. It turned out great even though it wasn’t really able to steam like in a ditch oven. But today I got a ditch oven for Christmas! So this is the first delicious thing I want to make. i would like to try it with whole wheat flour though. Would that be the same measurement i wonder?

  201. duffy 49

    Hi Jenny – Merry Christmas. I made your rustic no-knead bread for our Christmas Supper….to go with BBQ Ribs, potato salad, and coleslaw. Promises to be very yummy and your bread is the perfect, no-fail, complement. thanks for being there with these great recipes.

  202. Sherry

    This bread is amazing! I can hardly believe the color and texture of the finished product.
    I really appreciate the good humor that comes with the video recipes. What an inspiration!
    One thing I wanted to ask seems silly but I looked all over the blog and forum and couldn’t find an answer.
    Where do I get one of those red bench scrapers featured in this video? I had a steel one but it scratched surfaces, then I bought some REALLY cheap 6 for $5.99 on AMA and don’t like them. Please Help!!!

    • Jenny Can Cook

      Sorry, I’m not sure where I got it. Maybe Target?

      • PJ

        try dollar tree for bench scraper they usually have them

        • LJ

          I didn’t have one, Used a stainless Steel 4 inch drywall knife, LOL

          • Cécile

            Brilliant!! Love it! I was going to try to use my plastic craft scraper but I actually have a dry wall scraper somewhere.

      • Sherry

        Thank you, I will check at Target…
        And the Dollar Tree, never thought of that!
        As always, I enjoy the cooking videos and the sense of humor.
        The recipes are always delicious.

    • A White Raven

      Hi,

      I bought a cheapo thin plastic cutting board in Dollar Tree. Cut off the handle and cut the rest in half. Sanded it smooth. Now I have two Nice tools for $1.

      My Best,
      Steve

  203. Susan

    This will be the 25th plus times I’ve made this bread & shared the recipe another 20 or 30 times. It’s the best & fastest I’ve ever found. My son said he’ll bury me with this bread recipe to keep me fed in the after life. What a hoot!!! Love it…thank you from a die-hard bread junkie. 😉💞

  204. Elisse

    Love love love this recipe! It works EVERY time! (I make it in a LeCreuset dutch oven). SO glad I found it and your YouTube video! Today I made it full of herbs to go with some Italian meats & cheeses on a delicious charcuterie board! I have shared your recipe on Facebook & Insta, and tagged my foodie friends! BRAVO!

  205. Patricia

    Loved the bread. My question is mine smelled a bit yeasty? Any ideas?

    • Mare

      Did you only use 1/4 teaspoon of yeast? It shouldn’t taste like yeast if you used such a small amount. Many bread recipes call for much more yeast and those can taste yeasty.

      • Carol

        I always add more yeast than asked for, no matter the recipe. I just do, for no particular reason, 1/2 again as much. My bread always comes out impressive.

        • Jack

          I am confused re yeast measurement. Is it 1/4 teaspoon if active dry and 1 gram if instant?

          Thanks

          • Megan

            Hi Jack, the recipe provides bakers with measurements in both volume and weight – 1/4 tsp of yeast equals one gram. You can use either instant yeast or regular yeast in this recipe interchangeably. Either way, the amount will be the same: 1/4 tsp, or 1 gram.

  206. Donna

    Yesterday, my 11-year old asked if we could make bread. Whoa boy! I was worried it would take all day and be an epic fail. Then I found your recipe and videos. I cannot believe how simple and easy it is to make homemade bread. My son was happily munching on a slice this morning before I even woke up. Thank you for the great instruction. I look forward to exploring your site and discovering more recipes.

  207. Juli

    When I put my bread in Dutch oven, it went flat. What do you think was the problem? It was still good though but small and flat.

    • Marilyn

      If you put the pan into the oven gently, it should retain its volume. I’ve had the same problem on occasion, when the pan was just plopped into the oven too hard and some of the volume was lost.

    • Kathy C

      You might have used water that was too hot for the yeast.

  208. JoeVentnor

    Hi Jenny,
    Can Kalamata olives be added to this recipe and if so at what point would they be added.
    Thank you.

  209. Juli

    When I took the bread out of the rising with the parchment paper and put it in the Dutch oven it fell flat to about 2 in. It was very disappointed when it was so large from the rise.

    • Marilyn

      You need to make the transfer very gently and slowly to prevent the dough from being jostled and losing its volume.

  210. kirsten millsap

    Hey y’all! Has anyone doubled this recipe and cooked it in a single, large Dutch oven for a larger loaf? Is this even possible? or do I need to do two separate baking‘s for two separate loaves?

    When the bread is this amazing, you just want more!

  211. Donna

    Can I make it with whole wheat or spelt flour?

    • Jane

      You’ll need to adjust the amount of water as well as expect a longer rising time and a denser (less risen) loaf.

      I’d experiment with a mix of whole wheat & white flour (starting with 1 third whole wheat, 2 thirds white ).

      • Jackie

        I use whole wheat pastry flour in the exact measurements (volume) given in the recipe. I do let it rise longer, but it has been perfect every time.

      • Lorraine

        Does this work with gluten-free flour?

  212. Hilary

    I have made this bread a number of times. While it is fantastic, the top never looks like Jenny’s. It’s more a big smooth dome; it doesn’t have those characteristic cracks. What do I need to do to get those cracks?

    • Jane

      You need to lightly slash the dough just before it goes in the oven with a very sharp knife, or even scissors.

      • Hilary

        This worked! Thank you. My next question is related to the fact that my bread turns out a pale golden-brown, not that deep, rich bread in Jenny’s photos. If I left it in longer, the top would burn and/or the inside would be dry. How can I get it to be the right color?

        • Jenny Can Cook

          I suggest making sure your oven it the right temperature at the start – it may not be hot enough. An oven thermometer is the best way to know for sure.

    • Pam

      Use a sharp knife to make one or two slight gashes in the top before baking. I use kitchen shears to make two cuts.

  213. Emma

    Dear Jenny, I just loved the comment you made about washing that baseball that “some guy had written on”. You are such a darling!

    • Dee

      I know right…she made me laugh too…
      I just hope it was NOT Willie Mays or Joe Di Maggio >>>>>OOOPS! ^_^

  214. Taren

    Good recipe. I was surprised at the result. I am old-fashioned and don’t mind the time it takes to knead bread. I was happy with the result.

    But dear, it takes 35 minutes to heat your oven to 450? It must be electric. My gas oven takes 5 minutes. Just saying

    • Jennifer

      Hi Taren! I think she means that it takes 35 minutes to heat her Dutch Oven.

      • Patricia

        No, she means her regular oven

        • Stonerrock

          She means it takes her Dutch overnight 35 minutes to come up to temperature in her regular oven. A cast iron Dutch oven isn’t going to soak in the heat in the 5 minutes it takes the air temp in your regular oven to get there.

    • SUSAN

      Hi there, I believe she puts her dutch oven, in the oven, and then turns it to 450.

      “…place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450”. It might take longer to reach 450 if it is also heating the dutch oven to.

      My oven “dings” in 5 minutes or so, too, but my oven thermometer tells me it takes longer. I think ovens are set with a timer and don’t actually measure the temp. I had many fails until I bought an oven thermometer. I won’t ever buy this brand of oven again. They should have stuck to making TVs. Hope this helps!

    • Jenny Can Cook

      My Viking electric oven takes 35 minutes to reach 450. I am not a Viking fan but that’s what came with the house. (Susan’s comment above is spot-on.)

  215. Susan Long

    Best bread ever! Always turns out perfectly. I like to add raisins and fresh rosemary to the dry ingredients. I also slice a line across the top with scissors just before putting it into the oven. With lid off I find 12 minutes is a bit better than 15, not quite so hard on top. Never had a failure with this recipe. Thank you Jenny!

  216. Hector

    I followed the recipe and made this bread!!! It turned out delicious everybody loved it! It became our instant favorite!

    Thank you 😃

  217. Suzy

    I love this recipe, but oftentimes when I make it the bottom is burnt after the initial 30 minutes. I’ve tried raising the racks and lowering the temp but it doesn’t come out as good when I lowered the temp, even by 5 degrees. Any suggestions?

    • V

      I had that problem frequently when I started making this. Now I place a cookie sheet (or jelly roll pan) on the bottom rack of the oven while the dutch oven is on the top rack. I’ve never had the bottom “burn” since.

      • nana.

        I am going to try that as I am making bread today. The bottom is always burnt.
        I sprinkle some shredded sharp cheese in the flour and sometimes bacon bits.
        really tasty – especially toasted. yum. I love this easy recipe..

      • Hilary

        I’ve had this problem, too. Thanks so much for this easy solution! I have two loaves rising now and will try it when I put them in the oven.

    • SusieMcQ

      I put the Dutch oven on top of a pizza stone to prevent excessive browning. Also, be sure to check your oven temp. Love this bread!

      • Tim Schipper

        Great suggestion. I’ll use my pizza stone next time.

    • Rosco

      I’ve experienced this problem many times while making bread with a Dutch oven. I now wait until the oven is up to temperature then I put the Dutch oven in for 30 min to preheat. I haven’t burnt/ over crisped the bottom since.

  218. Lois

    This recipe really has really tweaked my interest, but before trying it, could you let me know where I can get the oven gloves?

    • Use these

      Pot holders are fine.

    • Marla

      I found mine at Bed Bath and Beyond. But any kitchen store should have them. They are great for handling hot items out of the oven without burning your arms.

  219. Beaner72

    I have been making this bread recipe since the beginning of the pandemic. It’s so good ! I divide it into four and use it for Hamburgers too. It’s our favorite

  220. Celeste

    Is it ok to divide the dough into two? To make smaller balls?

  221. Ive from TX

    I did my bread today! Ya’ll is soo good! First time baking a bread and really was easy and delicious. I add at the dry mix oregano, thyme, rosemary and basil. At the end I brush all over with olive oil…delicious! Really crunchy at the top and soft inside …thanks for this easy recipe.

  222. Al

    This recipe is a real Godsend. We love fresh bread in this house, but how often do we find ourselves without any, and needing to take a special grocery run to buy over-priced bread of questionable quality? I made this today during the afternoon, to go with a dinner of stuffed cabbage. For sure, I forgot about the bread, but this recipe came to the rescue. Thanks Jenny!

  223. Fadoua

    My Dutch oven pot can only take up to 400F (I know…not the best since most bread recipes call for 450F but I’m planning on investing in a good one come Christmas). In the mean, I’d like to make this recipe and I have no idea how much longer I should leave it baking at 400F covered, and uncovered

    • Al Fabrizio

      You can cover the DO with foil. The point is for the DO to capture steam as it cooks, so that the dough doesn’t dry and form a skin, allowing it to expand fully. Cook according to instructions, removing the foil as you would the lid to allow it to brown. If you use parchment to move it around as Jenny does, just trim any that would get in the way of your foil. Hope that helps.

    • Tim Sickels

      I would recommend a cast iron dutch oven. I sometimes cook mine at 500 degrees and cast iron is indestructable.

  224. Abby

    I swear by this bread and love the snap crackle pop as it cools! Any advice on reheating for warm sandwiches/dipping after its been baked?Looking for oven temps and time. Thank you!!

  225. Karen

    I am trying this recipe tonight as i usually make this bread and waiting 15 to 20 hours before baking. I noticed the amount of water is more than what i normally put in so i only what would combine it all. We will see what happens fingers crossed. Good luck to me!

  226. Barbara

    I add rosemary, everything but bagel seasoning and when it comes out of oven i brush with olive oil and sprinkle salt on top.
    delicious

  227. Kathie

    Love this recipe, comes out perfect everytime! I would like to make a gluten free version for my son. Has anyone tried to convert this recipe to gluten free? I recently tried a gf cookie recipe that replaced 1/3 of the gf flour with almond flour and it made a noticeable difference in taste and texture of the cookie. I’m thinking of doing the same with this bread recipe, 2 cups gf flour and 1 cup almond flour……… any thoughts or suggestions? Thx

    • Jenny Can Cook

      This recipe needs gluten. Please see the FAQs.

  228. Heidi

    hi Jenny! I LOVE LOVE LOVE this bread. Its perfect every time! Im wondering if I can add fresh rosemary to a loaf and when I would do that? Im thinking right after it rises for an hour? Thanks so much!

    • Jenny Can Cook

      Please see the FAQs.

    • Shawna

      I always use rosemary when I make this bread. I have used fresh but I find that dried gives a better flavor. I find that the perfect amount is 3-4 tsp. It gives a nice rosemary flavor but not too overbearing. Perfect for toasting with a little butter!

    • Shawna

      Forgot to add … I mix the rosemary in with the dry ingredients before adding the water.

  229. Susan

    I’ve seen some breads that had slits cut on the top before it went into the oven. Should I slit mine or does it make a difference?

  230. Ted

    Love Jenny and her great recipe s the easy no kneading bread so yummy it’s also the best toast omg 😳 amazing good told my dad he makes it all the time loves it so easy

  231. Nay

    Can I use half wheat and all purpose flour?

    • Miha

      Myself I made it with whole wheat and was as delicious as the one with white flour. Also sometimes I add rosemary and garlic powder, and so on; I play with it and every time is delicious.
      Like Jenny said is a very forgiving recipe.
      Thank you Jenny!!!!

    • Malka

      Yes you can. I just prepared two bowls of dough for tomorrow. One contains all purpose flour and in the other bowl I have I cup regular flour and two cups of whole wheat.

  232. Linda

    First of all I want to tell Jenny that I love her sense of humor. I madeThe loaf of bread Today for the first time. It got beautiful and tasted wonderful.What do I keep it in so the crust stays crispy is the only question that I have
    Thank you, Linda

  233. HMK

    My bread turns out great but does not rise very much and rarely has those bubbles after the three hour wait time. It always looks like when I put it in the bowl. What am I doing wrong?

    • Mary

      Personally, I put a tsp of sugar in with the warm water and use 1/2 tsp of yeast. Let’s it sit for 10 minutes. I use whole wheat flour and the “quick no knead recipe” in a cast iron Dutch oven, and it turns out beautifully.

    • NAOMI

      It may one of two things: the water is too hot and it kills the yeast or you have a bad batch of yeast. Good luck!

    • Malka D

      HMK
      I leave the dough in the bowl until I see bubbles. Sometimes it takes longer, not everyone’s kitchen has the same temperature; like Jenny says it’s very forgiving. I’ve never baked it after three hours. I’ve left it in the bowl for as long as nine hours and it still turns out great. I hope this helps you.

  234. Debbie

    OMG!! Love this bread!! Thank you Jenny! It’s wonderful room temperature and warm with softened butter, and as toast with preserves on it. I made one loaf and now all my friends want a loaf! My pleasure……I love to bake homemade bread!

  235. Lucy

    I don’t have a Dutch oven so I used the removable insert in my crockpot. It worked beautifully.

  236. Diane

    If I want to make this recipe into four smaller loaves, how long would I bake these?

  237. Shannon

    I have made this countless times. Yesterday, I changed things up and for 1/3 of the flour I used spelt flour and it gave the bread a really great chew. We had friends over for dinner and everyone raved about the bread. This is a great recipe, and also makes a great base for playing with other flours and flavors.

  238. Susan

    Great recipe. Tasty bread, easy to do and clear instructions. Thanks.

    My question is: If I double the recipe will it require longer cooking time and will a 7 qt Dutch Oven be too big?

    Thank you

  239. DD

    Help! I cooked the bread at 400 for roughly the first 30 minutes! What should I do? Bake it longer?

    • Jenny Can Cook

      The recipe indicates to bake it at 450 for 30 minutes and then, after removing the lid, bake another 10-15 minutes.

  240. Mary

    Do you have a recipe for keto bread? I do make your no kneed bread which I love but I’m trying to cut down on my carbs!

  241. Christian

    The bread smells and looks amazing 🍞
    What a comforting aroma and taste. I love it with vegan butter 🧈 spread atop. My husband and family loves this bread too.

    Definitely a family staple now.

    Thank you, Jenny!!!

    Five Stars⭐ ⭐⭐⭐⭐

    • Shawna

      I also spread my Earth Balance vegan butter on it after toasting. It’s like heaven!

  242. mark

    Hi
    What brand are your gloves?

  243. mark

    my dough in a bowl overnight with room temperature water raised and this morning has shrunk some is this a problem?

  244. Cheryl

    I make this bread all the time its amazing and so versatile today I added 1/2 cup chopped green onions,1/2 tsp dried basil,1/2 tsp dried thyme , & 1/4 dried rosemary to the dry ingredients them added my water. It was delicious !!!

  245. Debi

    My bread seems to not brown as much as your picture shows. Help!

  246. Yi Lin

    I tried this a few times and got very wet dough and uncooked interiors. Then I changed the water-to-flour ratio to 80% and I got it! Bubbles after the first proof, drier and easier to handle dough, air pockets and dry inside the bread after cooked and cooled completely!
    I live in Malaysia so the flours I get are of different compositions. The all purpose flour here has very low protein content, about 9% and bread flour is higher. So I mixed the both. I put about 70g all purpose and 290g japanese bread flour with 288 ml water. To improve the bread taste, you can leave the dough longer (4 hours) in room temperature (here is about 32 Celsius). I discovered this coincidentally. Happy that I managed to make a bread from scratch! Thanks Jenny !

  247. Theresa

    Can this be made on a French loaf pan (with the little holes) or does it have to be in a Dutch oven? I’ve made it a few times before and it comes out great. I was just wanting to try to make two long (instead of round) loaves.

    • Jenny Can Cook

      Please see the FAQs.

      • Carole

        For the no knead bread what can you use if you do not have a Dutch oven?

        Thank you 💕

  248. Hannah Wickstrum

    Hi! Has anyone added sourdough? I want to add some I just don’t know how much or if I need to substitute something?

    • mangie

      yes. my daughter has and I’m trying it today. it reads like this : 2 1/4 c flour,
      1 cup starter, 1 cup water, the rest the same.

  249. Andy B.

    Can I allow the dough to rise longer? Like 4-5 hours?

    • Hannah Wickstrum

      Yes! You can let it raise for however long you want.

    • Jenny Can Cook

      With the cold water overnight version, you can let it rise for more hours but with the hot water version, I’m not sure you should let it rise longer. It can over-proof and then collapse, which happened to me.

  250. Grant Pastuck

    I’ve made this recipe every 3-4 days for the last 3 months , and it never disappoints.It consistently turns out “bakery quality”. I usually set it up at night, use room temperature water, and let it rise for 8 hours, then bake it in the morning. Sometimes I use 1 cup of whole wheat flour and 2 cups of unbleached white flour. I’ve also added rosemary and black olives and roasted onion to great success. It is a very versatile recipe to experiment with.
    I have seen Artisan Potato Bread at the bakery I would frequent before I was inspired by this recipe. I wonder how to modify this recipe to try producing that. Most Potato Bread recipes have oil, sugar and egg, but I don’t want a cake loaf. Any suggestions? Thanks.

  251. Michael B

    NY Times recently ran original no-knead recipe from Bittman but the youtube video of this recipe was a revelation, after having spent more than two weeks on the 18 hour treadmill which made meal planning needlessly complex for daily bread. This twist which collapses the time and Jenny’s use of the paper to transfer risen dough have been so helpful at making this a very easy to use, delicious and head-turning bake.
    Jenny Can Cook ?? She sure can and has won over another avid follower.

    • Denise

      I’ve been making Jenny’s no knead bread since the beginning of the lockdown when yeast was scarce, so when I saw the recipe in the Times I thought “Hey! That’s JENNY”s recipe”! My results with all purpose flour have produced a slightly doughy bread so I’m going to try bread flour. Happy baking!

  252. A

    When I make something, I usually just end up making a mess. I always thought bread was the Olympics of baking. This is so easy and so good, I can’t believe it! As another commenter said it was hard not to eat the whole thing right out of the oven – and I agree! I couldn’t believe it was such a success. I have a picky man, and he raved over it. We had it with olive oil, then I made sandwiches. I’ll be sure to use it in my Tuscan recipes that call for aged bread. Thank you!!!!

  253. Abbey

    This bread is absolutely to die for. Such an easy recipe! Left mine on the counter to rise for for over 6 hours and looked like the video. How do I store it so it stays nice and crusty? Thanks

    • Liz Ford

      I purchased some canvas bread bags a year ago that keeps bread like this for a few days. We’ve never gone past day 2 of having this in the house, so it’s now saved for treats and guests 🙂

    • Tim Sickels

      I slice mine on a cutting board and then turn the cut side towards the board. If you slice fairly straight this forms a pretty good seal and will last for a couple of days. Mine never lasts that long, because we like it so much.

  254. Kraig

    This was my first time making bread and my first time using a Dutch oven, the bread turned out well, eat it still pretty warm with melted butter and then used the rest for toast ( it made wonderful toast) I think I’ll be making some roasted garlic rolls this weekend

  255. Rosanne

    Bread turned out okay. Didn’t rise hardly at all using only 1/4 tsp of yeast. made again using 2 tsp of yeast and turned out great.

  256. Joyce

    This sounds so good and I plan to try it! I don’t have a dutch oven. What else can I bake the bread in? Thank you!

  257. Dee

    I absolutely 💯 LOVE this bread. Made it today with kalamata olives….awesome. Thank you for your easy to follow video.

  258. JOSEPH

    Hi, I have tried this recipe maybe 10 times. My bread dough never rises to size that I see that yours does. Obesely when I bake my loaf it is always small compared to yours.

    Please advise

    Thank You

    Joseph

    • Jenny Can Cook

      Please see the FAQs.

    • Rosanne

      Use two teaspoons of yeast. I tried making it with 1/4 tsp yeast and didn’t rise. Looked at several other recipes and using 1 to 2 tsp yeast seems to be the norm. I also added tablespoon sugar and tablespoon of olive oil to give the bread extra flavor. Turned out great.

    • Robbie

      I had the same issue with the dough not rising. Found out I did not use enough water. I used the amount stated in recipe but that failed to rise so I added a little bit at a time until it was a little less scrappy looking. That worked. The other time was bad yeast. Using instant yeast from the jar that you keep in the freezer is good. Jenny’s facts and questions is very informative

  259. Sue

    Do you have a gluten free version of this wonderful recipe?

  260. Evelyn

    Jenny, I just love you!! I remember watching your talk show on tv.
    My parents were from Europe and I can see our recipes are so similar, I love it!! I’ve made so many loaves of this bread!! lol I’ve had so many compliments and I tell them it was yours. I always make a double batch, 40 minutes cook time and 10-15 minutes without the lid. I’m making a batch right now for a friend in my women’s Bible study group. Thank you so much for all your delicious recipes Jenny, you are a beautiful lady and truly gifted!!! 🥰❤

  261. First time baker

    What happens if I try rye flour?

    • Jenny Can Cook

      I suggest you try my rye version.

      • First time baker

        One more question, sort of. Should I use the Whole Wheat recipe for White Wheat flour or can I use the No Knead Faster DutchOven recipe?
        Also, at my local store they steered me to Baking Powder as they appeared to hove no Yeast. Seems iffy to me.

        • Jenny Can Cook

          As a first time baker, I suggest you follow the recipes exactly as written and not use different flours until you have success with the original version. And baking powder is not a substitute for yeast. Good luck!

  262. Loving the journey

    Hi Jenny,
    Love your videos – have watched your no-knead bread (Dutch Oven) many times. Love the bread.

    I made more dough again yesterday- it doubled in size – I didn’t have time to cook the bread so I put it in the fridge. It seems to have shrank. Can I still use it ?? Thanks ❤️

  263. Sammy

    Thank you Jenny for your fool proof recipes that come out perfect every time. I have made this bread 8 times already and it comes out the same. I have also baked the lemon brownies several times and the cinnamon rolls. Love ’em!

  264. Grandma

    Can I use a 4 to 4 1/2 quart Dutch oven? What make do you recommend for a Dutch oven?

    • Mimine

      Yes, you can

    • Mimine

      Any Dutch oven will work; doesn’t matter at all.

    • kene

      I have used a 3 quart 60-year-old Decoware enameled cast iron Dutch oven and the loaf comes out a bit taller and more compact, of course, as the pot is smaller. This makes a fine loaf, with larger slices.
      Regularly I use a 4 quart plain black cast iron Dutch oven. Texture and taste are the same.
      Two tips: after removing the Dutch oven lid and baking for 10 minutes, remove the loafm turn off the heat, and bake the naked loaf up-side down on the oven rack. This firms up the bottom. Also, before the second proof, swirl a bit of olive oil around the proofing bowl, and rotate the loaf in it. When this veneer of oil bakes, your crust will develop nicely.

  265. Don

    It has been over 3 hours and no bubbles yet,

    • Cyndy

      Is it getting puffy? It may take longer depending on the temperature of your kitchen. Also check that your yeast was not expired.

  266. Helen

    Hello Jenny, Thank you so-o-o-o-o much for all your wonderful recipes, but especially for your no knead bread. My husband thinks he can cook, and touts his Mom’s cooking. Being Polish, I think my Mom’s cooking is the best. Long story short, thanks to your no knead bread recipe, I’m a winner! He and everyone I shared it with, LOVES it. Only 1 problem, it’s never enough! Is it possible to make a larger batch of dough and bake 2-3 loaves at a time? I have even seen a recipe that can be mixed ahead of time and stored in the fridge and portions can be pinched off and baked as needed. I love YOUR recipe and would like to try this for the convenience of it, but don’t want to mess it up. So what can I do to make 2 loves at a time? Any suggestions. Thank you with all my heart.

    • Jennifer Tarr

      I makes two loafs most of the time 1 white 1whole wheat .. I don’t cook them at the same time as I only have 1 pot .. then I slice and Freeze it’s pretty much the only bread I eat 👍

  267. Carol Reeves

    Jenny, I live in the Rocky Mountains at 5500 feet and my house temperature is between 65-68 degrees three seasons of the year. I purchased a proofing box with adjustable temperatures. I’m curious what temperature your kitchen is for raising bread & roll dough. I want consistency with results because your Recipes are fantastic. Thank you so very much 😊

  268. Lisa

    Hi Jenny,
    Never did I think l could make homemade bread like this. This was my first ever bread; thank you so much! I miss having you in my living room but now you’re in my kitchen! ❤️

  269. Teri

    Hi Jenny,
    Thank you for the easy and wonderful recipe. I tried making bread for the first time and your recipe is so easy to follow and the bread was super delicious. My family loved it
    QQ: What is the difference between bleached all purpose flour vs unbleached APF? Do the ingredient proportion remain same for both types of flours?

    • Carol Reeves

      My understanding is bleached flour is a non-starter for yeast to perform. Usually price is comparable with Unbleached & Bleached. 😉

  270. Poppy

    Just wondering if this bread can be scored on top before going into the oven?

    • Anne Zan

      You don’t have to score it because it does that during the baking. I’ve made it a number of times, and it always comes out the same, like the picture shown on Jenny’s page. Excellent recipe. Just follow the instructions to a T.

  271. Thankful For Jenny

    Jenny,

    I have been on a quest to find the bread my family would love the most….. So thankful for this recipe and YOU for doing the hard work. My family LOVES this bread.

    I make Artisan Sourdough but some in my family do not like hards crusts— I needed to find a fermented bread where I could have a soft crust. I added 2 Tablespoons of my Rye Sourdough Starter and a pinch more salt and it came out beautifully and my hubby said he could eat the entire loaf in one sitting. He talked about how much he loves this bread all day.

    Thank you very much!!!

  272. Daniel

    I just wanted to thank you, the bread’s baking right now but your personality really made the video enjoyable. Though why did you decide to leave youtube?

  273. Marilyn Martin

    Delicious. No need for storage instructions. Just need butter and a direct line to Weight Watchers.

    • Adele

      Marilyn, you made me laugh! How right you are! This bread is truly outstanding!
      Adele

    • Karen

      LOL – I thought home made would be healthier than store bought! My bread was picture perfect but had zero flavor. After reading sooooo many reviews, i’ll try again tomorrow! Thank you Jenny!

      • Jenny Can Cook

        Try increasing the salt. That might be all you need.

  274. Beverly

    What is the best way to store the bread after it cools?

    • Jenny Can Cook

      Please see the “How To…” in my blog.

  275. James

    I keep trying but can never get the bread to work. I give up

  276. Florence

    I made the bread for the first time pre-heating my Calphalon
    Dutch oven as recipe instructions. I was concerned about heating an empty pot, but crossed my fingers and did so. The bread came out great, but I’m still concerned about heating an empty pot. I ‘ve since decided I want a cast iron/porcelain Dutch oven and all the research I did on all finishes of Dutch Ovens say not to heat an empty pot, since it will cause damage to the finish. What to do?
    I love your videos and the recipes!

    • Jenny Can Cook

      I believe they mean not to heat an empty pot on the stove. Just make sure your pot is oven safe to 450F.

    • learning to bake at 72 yo

      do not hear empty cast iron on stove — believe it or not, an empty cast-iron piece on open flame can “pop”/”split”; in the oven is ok AS LONG AS IT IS CLEAN, otherwise the left-over “stuff” will bake on a “patena”

  277. Walt

    Thank you so much for teaching me how to make your no knead breads! They are so good. The one I love the most is your recipe for Whole Wheat Bread. MMMMM good. Thank you. You’ve enriched my life and the lives of my friends because I share with them!

  278. JT

    So good but one question my bottom was a little over done, should I reduce the cooking time?

  279. THERESA JOHNS

    I MADE THIS BREAD A COUPLE OF WEEKS AGO IT TURNED OUT BADLY. I WAS NOT SURE WHAT I DID WRONG ,THEN I CHECKED THE DATE ON THE YEAST IT WAS TO OLD . SO I STARTED ALL OVER WITH NEW YEAST IT WAS PERFECT, THE TASTE IS SO GOOD!!! VERY EASY TO MAKE . THANKS JENNY THERESA JOHNS

  280. Dena

    Instead of using plastic wrap for the first rise, can I just cover the bowl with a plate My oven has a proof setting of 100 degrees and I’d rather not use plastic in the oven.

    • learning to bake at 72 yo

      …..your plate idea is great because this dough will actually stick to plastic wrap…a mistake I learned the hard way when I used too small a bowl for the rise and the proof touched the plastic wrap…. plus ledd plastic we use the better….

    • Nancy b

      RIght, I just use a Tupperware lid to cover and a plate works great too!

  281. Sharon

    Made this bread yesterday and it came out just perfect and tasted fabulous. My daughter said we should make this daily and we would never have to buy store bought bread again!

  282. Jon

    Jenny, when you use 100% whole wheat flour what ratio do you use of WW to All purpose flour? Does anything in process change due to whole wheat flour?
    Thank you

    Jon!

    • Jenny Can Cook

      Please see my whole wheat versions under “No Knead Breads.”

      • Jkerr

        I made 2 batches, just waiting to put the first batch in the oven. I am concerned the dough is still tacky…. Hope it works.

        • Bethany

          I have the same concern. I let it rise for 4 hours and it was still so sticky. I aerated the flour, didn’t weigh, bet it looks like otherw did the same thung and it still turned out. It’s almost runny.

  283. Dawn

    I love this bread! Can I put different spices in it like Italian seasoning?

    • Jenny Can Cook

      Please see the FAQs.

    • Jen

      I have used fresh rosemary in a loaf and cinnamon and raisins in another loaf. Turns out perfect and delicious

  284. Judy

    My go to bread on a Friday night – timed right, it comes out of the oven right when I’m off work – working remotely does have its benefits! Happy I discovered your recipes.

  285. Roxanne

    Thank you for a great base recipe for a quick rustic loaf. I last minute decided to make bread to go with our clam chowder dinner. The bread came out perfect. Thanks again!

  286. Boxhillbebe

    This bread helped me find my way out during recovery from lymphoma. I was still not able to do much, but decided to give baking a go. I’ve cooked for 50 years but was afraid to bake. I can only thank you,Jenny, for this great recipe. I’ve made many mistakes (too much yeast, wrong cooking time) but it has come out a treat no matter what!
    I have a loaf in the oven right now, and thought I’d finally thank you for sharing such a confidence booster. My family waits for me to make it and the compliments have soothed a sometimes bruised ego. Thanks to you I’ve become a baking daredevil, unafraid to jump into fairly complex recipes. Just wanted you to know how important this has been in my life. Thank you and all best wishes!

    • Jenny Can Cook

      Meaningful notes like this are my reward – who knew that good things can happen just from sharing a recipe. ❤️

    • Stanley

      What a lovely comment! Best of luck to you and your family.

    • Heather

      Congra On beating lymphoma! I am a 32 year survivor. Welcome to the good side!!

    • Clara

      Congratulations! Blessings to you as you bless others with your fabulous food. It made me think of part of my favorite poem by Kahlil Gibran, “Work is love made visible.” And my favorite prayer “Thank you for being Well and thank you for being Here” from Chief Oren Lyons of the Haudenosaunee (Six Nations).

  287. Nisha

    I only have wax paper. No parchment

    • Jenny Can Cook

      DO NOT USE WAX PAPER. It it not intended for the oven and will melt into your bread.

  288. Lz

    Hi. I made this bread every day through the pandemic shutdowns. It’s an amazing recipe. And everyone loves this bread. After taking a big break of 7 months. I can’t get it to work. I buy they single packs of yeast so it’s fresh. Water temp, everything exactly the same as before. I tried it 3 times already and a fail each time. It comes out dense and just plain not good. What am I doing wrong ???? Help ! Read through all ur faqs questions also.

    • Anne

      I use a 3-qt cast iron dutch oven and the bread always comes out great. Be sure your water is 110-125 degrees, not hotter than that. Is the place you let it rise war enough but out of a draft? My kitchen is not warm enough, so I place it in the living room near but not in front of the pellet stove (it’s winter here in CT).

    • Sue

      I cover my bowl with plastic wrap then pop it into my oven with the oven light on. It’s nice and warm and out of drafts. My kitchen is too cold at this time of year.

    • Sharon

      Are you using the entire packet of yeast? If so that could be the problem. Each little packet of yeast (for example Fleishmann’s instant yeast) is 8 grams or 2 1/2 tsp. This recipe calls for 1 gram or 1/4 tsp. Of yeast. If you are using the entire packet, that could be the problem. Just a thought.

  289. Dawn

    Thank you for this easy to make, delicious bread! I am relatively new to bread-making but during this pandemic, I have tried to crack the code on crusty outside, soft inside bread, like from an Italian restaurant. This was the first one I’ve made that looked and tasted great. I did add a bit more fine grained sea salt, and left the parchment on the bottom when I removed the lid. It worked out beautifully. Thank you for the explicit instructions that were easy for me to follow. I have forwarded your recipe to my friends and family and everyone is excited to try! Perfect for these snowy Chicago days!

  290. Katie Harper

    I made his yesterday and it looked beautiful when it came out of the oven. It tasted bland, however, so I’m wondering if i might need more salt? I used course kosher salt. I used bread flour and about 1/4 cup of whole wheat. Yeasts was within sell by date. The interior came out quite dense (not a lot of lovely holes) and the crust was a bit tough and hard to cut with serrated knife. Am going to try again today. Any suggestions?

    • Jenny Can Cook

      A teaspoon of coarse kosher salt is not equal to a teaspoon of table salt. You would need another 1/4 teaspoon of kosher salt. As for the other issues, please see the FAQs.

  291. Judi

    This bread was a crunchy creation of tastiness. If i wanted to add herbs should they be fresh or dried? Can i add olives, caramelized onions or other veggies into the dough? If i added herbs or veggies at what stage do i incorporate them? Appreciate and love all your inspirational recipes.

  292. Paul

    Made it several times including with whole wheat. Perfect. Love it, thank you. Really enjoyed your comments. I like your sense of humour lol.

  293. Janice Brown

    Hi Jenny,
    I found your site by accident. I remember watching you when you had your TV show. I love your sense of humour and even more, love your cooking style. I watch you on YouTube and all your recipes. The Best and Easiest ever!!!
    I also love your brilliant colours for cooking tools as well. You are me in so many ways in that regard.
    Thank you for being there for me after all these years. I love you.
    Janice Brown

  294. Sherry

    Perfect baking day here at 8*! This was my first time making this recipe, so easy and sooo good. We had it with potato soup – perfect winter dinner.
    I love watching your videos and you have such a pretty kitchen

  295. Michele

    This is such an easy recipe with lots of flexibility! I added a cup of cheese and two teaspoons of minced garlic and it turned out beautifully. Thank you so much and keep the videos coming! 🙂

  296. Ruthie

    Love this! I had made paczki recipe the other day! Delicious! I knew this would be good! so easy.

  297. Robynne

    I made my first loaf tonight – it’s in the oven as I write this. I can’t stand the wait!
    Thanks, Jenny, you’re a peach!

  298. Marie

    Why do I need to remove the parchment paper after the bread bakes for 30 minutes? Can I just remove the lid and NOT the parchment paper?

    • Brennen

      First of all, Jenny thank you so much for the video and for sharing this recipe. I am fairly new to baking bread and learning a lot from your blog.

      Hi Kim
      I kept paper after removed the lid, it came out ok. I didn’t see any differences.

    • Brennen

      First of all, Jenny thank you so much for the video and for sharing this recipe. I am fairly new to baking bread and learning a lot from your blog.

      Hi Marie
      I kept paper after removed the lid, it came out ok. I didn’t see any differences.

    • Rebecca

      I am a novice, but I never remove the parchment and it always comes out nicely : )

    • Marianne

      I always leave the parchment in for the whole bake and it’s fine. The paper gets brown but I’ve never had it catch fire … though there’s always a first time 🙂

  299. EdL

    Thank you Jenny. I haven’t purchased bread for months since I found your no knead bread recipe. I made a great pizza with it last night. I have been doing 8 way folds periodically during the resting time.
    It builds great structure.
    Have a batch slowly fermenting in the fridge for 3 days that I’m going to bake today. It’s bubbly and expanded. 1/3 whole wheat. 2/3 white bread flour.

    • Kat

      Hello, Did you do the 8 folds during the 3 hr rest time? Attempting my second loaf today so I don’t have much experience, but I’m learning.

      • EdL

        Do an 8 way stretch and fold after 30 minutes, do stretch and fold twice more with last one at least an hour before final shaping. The stretching and folding is like gentle kneading. It builds great gluten structure and makes the bread easier to handle. Don’t add flour, instead wet your hands so the dough doesn’t stick. I do the folding right in the mixing bowl. It only takes a minute. Look at YouTube for videos that show you how to stretch and fold. This dough makes great pizza, btw.

  300. Toni C

    Been searching for years for an easy fast bread…. I need not look any further!! This turned out AMAZING! Entire thing was gone by end of dinner. Definitely a keeper!

  301. peggy

    Wonderful just out of the oven slathered in butter!!! Addicting and simply delicious!!! Thank you for sharing!!!!

  302. Shirley

    Got a baguette pan for Christmas. Used this dough today. I divided it in two, shaped baguettes and put in pan instead of parchment to rise while oven heated. Scored and floured the tops. Baked at 450 for 10 minutes with pan of water in bottom, then removed water and baked an additional 30. Crispy and delicious. Might add course salt on top next time. This dough is versatile!

  303. karen personius

    The loaf seems small. Is it just me or is it a small loaf?

    • Majken

      The loaf feed our family of 3, two adults and a hungry teenager

    • Mimine

      I’ve doubled the recipe and made one HUGE loaf. I added 10 minutes to the baking time. Keep an eye on it since ovens differ in temperature.

  304. Emma

    Hi Jenny, love this recipe. Thank you!!!
    Can you share with me how to do this same recipe but with bread bowls?

    • cindy

      It’s already shaped like a bread boule. You could make 2 smaller rounds out of the dough, if you wanted smaller boules.

  305. quitogirl

    I have made this numerous times and it is so good and easy. I have been adding rosemary and everything but the bagel seasoning. Why do you cover with saran wrap and not a towel?

    • KC

      The plastic wrap is to keep the dough from drying out.

    • Shirley

      For those ecologically minded folks, try this instead of a new piece of plastic wrap for each loaf (I make a new one every few days and began to feel guilty about the waste.)
      Dollar stores sell plastic shower caps in packages of 3 or more. These fit nicely over a bowl and are easily hand washed. I have been using the same one for months!

      This is my favorite of the bread recipes, but I always do the overnight method. Just throw it together in the evening, then throw it in the oven in the morning.so easy and so delicious.

      • Louis

        I just put a plate on top instead of plastic wrap. Less work!

      • Pam

        that’s a great idea to make it the night before,do you still form it and let it rise before baking?
        wondering if it it a bigger from a longer rise?.
        thanks

  306. Rachel

    Jenny, Thank you so much for not making us scroll through a blog before we can see the recipe.
    Honestly, you’re the best!

  307. Jen

    Made this for dinner tonight. Thought the dough hadn’t risen correctly as it was kind of dry but tried cooking it anyway. It came out great! Family loved it! Thanks for the recipe. Will definitely be making this again!

    • Jen

      If I wanted to include garlic and/or herbs at what point in the recipe should those ingredients be added?

  308. TESS

    I have been using this recipe and my bread is yummy delicious. Thank you.

  309. Kat

    Made the bread today and it turned out beautiful, just like the picture😻First slice with homemade pomegranate raspberry jelly😋

  310. Billy Baroo

    I have baked bread for decades and this is the easiest bread I have ever made. The crust and soft, light inside is amazing.

  311. Luminita

    Love easy receipes with minimal ingredients. I can’t believe how easy it is to make this bread, and how beautiful and delicious it 👍
    I have attempted to alter recipe by adding half wheat flour, didn’t rise the same, taste was not the same. Stick to the recipe.? It will be perfect

  312. Tricia

    I have made this recipe several times and absolutely love the taste and how it easy it is to make. i have bought 4 mini dutch ovens and would like to make mini loaves of bread. Any idea on how cooking time would be adjusted if I cut the recipe in quarters?

  313. Lorenzo

    Hi. Love this bread! With 3 ingredients, it’s easy. The results are gratifying, butter and salt on mine

  314. Gabby

    I just made this today. I used a non stick pie pan inside an enameled stew pot with a lid instead of parchment paper and a Dutch oven- and it turned out just perfect- soft inside, crunchy outside. Will try with garlic and rosemary soon.

  315. Gabaker

    Fabulous, flavorful, flawless results!
    Recipe followed as written up to shaping and baking. Preferring a smaller, oblong loaf, before final rise I divided dough in half and gently shaped each into a rectangle. Baked one loaf in a covered dutch oven preheated to 450° as directed. The other loaf was baked at 425° in a Lékué silicone bread baker with same baking time. BOTH were great, although the dutch oven loaf was darker overall. Many, many thanks to Jenny for sharing this great recipe!!!

  316. W

    Thank you! I have made this multiple times and it always turn out great. Love it sliced and brushed with herb butter on a panini grill press!!!

  317. T21Momma

    Ok, what am I doing wrong?!!! The first time I made this it turned out perfect. It was early fall and my house was probably a tad bit warmer, but ever since the first time I haven’t been able to get this bread to rise properly. I have tried an assisted rise (heating the oven then turning it off), and that doesn’t work either. Help please!

    • Mariana

      Sounds like your yeast has gone bad OR the temperature of your water is too hot (therefore killing the yeast) or too cold (therefore slowing down the activation)

    • Dana

      Have you checked to see if your yeast is still active? Or is your water too hot killing the yeast?

  318. Renee

    I am not a baker, but I followed your video and recipe. The first time I baked this bread, it turned out perfect to my standard! Great and simple recipe!

  319. AMY

    I absolutely love this bread. I have never made a loaf of bread in my life but I have made this now 6 or 7 times and it’s always perfect. I don’t have a dutch oven so i do a few things differently but it’s still super delicious.

    I actually split the dough into two loaves (its just me and my husband and doing this allows the second loaf to last longer since its not cut). I put each loaf in a parchment lined loaf pan and tent with foil and add a shallow baking dish on the lower rack with water in it to help create the humidity. I take the foil off about half way through and it shaves about 25% of the total baking time off.

    I even made this for Christmas dinner. I will never buy fancy bread again when this is so tasty and easy. Thank you, Jenny!!!

  320. Heather

    Hi so easy and came out perfect, didn’t have a Dutch over so used my Corning ware with lid and looked just like yours.

    Fantastic for French toast and grilled cheese sandwiches.

    Thanks

  321. Sophia

    What if I don’t have a dutch oven in want to make six loaves can I just put them in a regular pan with no lid?

    • Jenny Can Cook

      See the FAQs.

    • Bettina

      I baked the bread on a flat preheated baking sheet, i might spread a little but you could put it in a cake ring . I also baked it in my stainless steel pot or an enameled cast iron. I separate the dough into square-ish buns and bake on preheated sheet… all works.

  322. Rod

    Thank You Thank You Thank You, I came across your bread recipe and said to myself I need to make this. I’ve never made bread before and never used a dutch over either. So went out and bought a cast iron dutch oven and the ingredients that you listed and made my first loaf of bread. I just finished it 20 minutes ago and oh my Lord that first slice tasted soooo good. I’ll be making my own bread from now on with this simple and fast recipe of yours 😃😊. Again Thank You Very Much

  323. Ann

    So easy to bring together and my kitchen divine. A bread winner😀

  324. Marie

    WOW! Thank you so much for this amazing recipe! I’m so impressed with MY bread! Your presentation help me to believe i could make it…..thank you for that as well. It’s nice to see how you share your talent for cooking and your enthusiasm gives me that little extra thing I need to give it a try! Keep up!

  325. Tasman

    This bread is SO tasty! I love the super crunchy crust and the middle is soft and moist. I will be making this for a long time to come. Thank you for your awesome YouTube video, I love your energy.

  326. Kami

    I love this simple recipe. So tasty too. Thank you 💕

  327. Geoff

    I spent the War in Canada–my father was a RCAF– RAF fighter/PRU pilot, 1 of 2 survivours of the original 52. I think you are just the tippy-top and am so glad I stumbled onto your site. I partly use your no-Knead bread recipe mit my own tweaks. You really are an inspiration, esp. to young women.
    Here’s to washing those filthy baseballs.
    Ciao,
    Geoff

  328. Kat

    Thanks for posting this recipe, Jenny. Hats off!! I usually make the original Jim Lahey overnight no-knead bread (published 2006 in New York Times) Anyhow, I realized I forgot to make up a batch last night, and needed bread for today. Your recipe was a life-saver. I weigh my flour, and made the recipe EXACTLY as written. Your FAQ advice is correct. Follow the recipe the first time. It was a much drier dough, not shaggy and not nearly as sticky as pictured in your video, and as I’ve made it the last 14 years in the original recipe. I was sorely tempted to let it rise longer, but I thought, nope, make as written. It worked! It had a tighter crumb than the original, and the same shattering crust. Delicious. Great in a pinch. I will say this though, that the original overnight method with 1/4 tsp of yeast does yield a more complex flavour. In this version, the pure yeast flavour comes through pretty much unadulterated. The original is more like sour dough. I think your readers might also like to try that variation. It’s the same method as yours, just different quantities of ingredients, and more time.

    Jim Lahey from Sullivan Bakery in NYC just wanted people to realize it was easy to make a simple loaf, and all he ever wanted was for people to take his recipe, and go forth and bake. And that’s what we’ve all done… about ten years ago, and like you,I started to use parchment instead of tea towels (what a mess!!) to transfer the loaf into the pan. Jim must be proud of all the time variations and ingredient variations. These recipes are like yeast…taking over, and creating magic out of everyday ingredients. Thank-you, Jenny!! Thank-you, Jim!!

  329. Stephanie

    Is there an option to use a “starter” from flour and water? I have about 6 cups of bubbly starter and would love to incorporate it in this recipe or similar one.

    Thank you! And love your videos, Jenny!!!

    • Kami

      I love this recipe. More work though 😛
      Sourdough recipe
      A Beginner-Friendly Sourdough Bread Recipe for Your First Loaf

      Servings: Makes one loaf.
      Ingredients
      50 g (¼ cup) bubbly, active starter
      350 g (1⅓ cups plus 2 tbsp.) warm water
      500 g (4 cups plus 2 tbsp.) bread flour
      9 g (1½ tsp.) fine sea salt
      Steps
      Make the dough: In the evening, whisk the starter and water together in a large bowl with a fork. Add the flour and salt. Combine until a stiff dough forms, then finish mixing by hand to fully incorporate the flour. The dough will feel dense and shaggy, and it will stick to your fingers as you go. Scrape off as much as you can. Cover with a damp towel and let rest for 30 minutes. Replenish your starter with fresh flour and water, and store according to preference.
      After the dough has rested, work the mass into a fairly smooth ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working your way around the dough until it begins to tighten, about 15 seconds.
      Bulk rise: Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8 to 10 hours at 70°F (21°C). The dough is ready when it no longer looks dense and has doubled in size.
      Shape: In the morning, coax the dough onto a lightly floured work surface. To shape it into a round, start at the top and fold the dough over toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch (20-cm) bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.
      Second Rise: Cover the bowl and let rest for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size.
      Preheat your oven to 450°F (230°C). Cut a sheet of parchment paper to the size of your baking pot, leaving enough excess around the sides to remove the bread.
      Score: Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a small, serrated knife or a razor blade, score the dough with a crosscut pattern. Use the parchment to transfer the dough to the baking pot.
      Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 30 minutes. Then, carefully remove the loaf from the pot and bake directly on the oven rack for the last 10 minutes to crisp the crust. When finished, transfer to a wire rack. Cool for 1 hour before slicing.
      Sourdough is best consumed on the same day it is baked. To maximize freshness, cool completely and store at room temperature in a plastic bag for up to 1 day.

      • Kk

        Hi Kami! I have tried and failed to make a starter!! Can you help????

      • Kj

        I can make Jenny’s bread blindfolded with 1 hand tied behind my back!!! But I can’t get a sourdough starter started to save my life!!! Jenny I truly hope you don’t mind us talking on here!! I absolutely love every 1 of your recipes!! They have saved my sanity!!!

  330. SuZQZ

    If using a 3-quart Dutch oven, should the recipe be reduced? Also, can regular flour be used instead of bread flour?

    • Jen Gierok (GuyRock)

      You can use almost anything. That will absolutely work. Also this doesnt require bread flour as stated. I’ve used all all purpose, half and half apf and bread flour all bread flour and even added whole wheat. The bread doesn’t rise that much on top so it works in nearly anything that can be tossed in the oven. Even a thick foil top works of you dont have a lid.

  331. Soila

    Thank you for this amazing and EASY recipe! 2021 is going to be filled with Dutch oven bread💗

  332. Lloyd

    Question: I milled hard winter wheat berries to produce my own whole wheat flour. This recipe came out FLAT! Help from anyone that knows how to make this with whole wheat four?
    Thanks.

  333. Ilona

    Dzieńdobry Pani Jenny!

    Thank you so much for all these amazing recipes. I was 10 years old when I came to Canada from Poland and really missed out on Learning how to cook with the woman in my family. You have been an inspiration and all your recipes have been a hit in my household. Thank you so much

  334. Brenda

    I made your wonderful bread tonight! I added a little honey. It was soooooo. Good! Hubby and I ate half a loaf, just sampling it! I tried AP flour and instant yeast.
    LOL!
    Thanks for the awesome recipe!

    • Pam

      The active dry yeast says 1 packet is approximately 21/4 teaspoons. So that was my question I was searching for… do I use that instead or rather can I?

  335. Judy

    I’ve been baking so many different breads but this is my new favorite and it’s the easiest. I have one in the oven now. Thank you for sharing your great recipe with us. Happy New Year!

  336. Jennifer Tarr

    Hi Jenny I have made your bread lots for friends and family too. Today I am trying cinnamon raisin 🤞. With the leftover bread I slice it and freeze it ,it makes amazing toast especially the white bread it tastes like English muffins. I also make the whole wheat 👍 thankyou and Happy New Year 🥳

    • Monique

      I agree! I especially love the cinnamon raisin bread slices to make French toast, AAAAAMAZING! Thanks Jenny and Happy New Year!

  337. Carl

    I have now made this bread dozens of times, and feel I have landed on the perfect combination- 2c bread flour (a must!), 1c whole wheat, and 2 tsp Diastatic Malt Powder (easy to find on Amazon). The Malt Powder adds a wonderful fluff and texture. Soooo good. I will never buy store bought bread again! Thank you Jenny!!!!!!

  338. Cheryl

    Bread was fabulous. Can it be made using other bread flours, such as rye?

  339. Jennifer

    I made this bread this afternoon and it turned out perfectly!!! Crunchy on the outside and soft/chewy on the inside. I’m a horrible Baker so I’m impressed with how easy this was!! Thanks Jenny!!!

  340. Mimi

    This recipe is the best ever! During the spring when I lost my job and was quarantined, I found this amazing and easy recipe and it has been made over and over again since April!

    I cannot thank you enough for sharing this, it has been one of the blessings on our table!

    Thank you & I wish you the happiest of New Years…
    Mimi

  341. Cindy H

    Oh my gosh, this bread is so good! As I am typing this, I have a whole wheat loaf in oven. I added honey and a little bit of sugar too. It smells so good right now. I am a little worried, as this loaf turned out to be bigger than the normal recipe. Should be good none-the-less. Thanks so much for this recipe! My family loves it! Happy new year!

  342. Heather in St Albert

    This turned out better than the 18 hr loaves I’ve tried and used less yeast too! Perfect for those days when you forget to start bread the night before. I had to rush the rise to 2 hours and just put the bowl closer to the heat register. It was perfect!

  343. Diane

    This bread recipe has been such a blessing along with all your others. I hope you can feel the love from your readers. What better gift can you give someone than to show them how to feed themselves especially with a way to have bread. The blessing of bread transcends our plight on so many levels. I also appreciate not fighting with ads. I pray you are twice blessed for that.

    • Jenny Can Cook

      You are so kind to take time to send this message. Thank you for reminding me that my efforts are making a difference. ❤️

  344. Norman Rothschid

    Thanks for the Recipe. Question your loaf looks like it was scored before going in the oven. Do you score the loaf prior to going into the oven. Your video does not showing you scoring the bread. Please advise

    • Jenny Can Cook

      I don’t score the bread but some people do.

  345. Suz

    How do I store it when itsdone

    • Jenny Can Cook

      Please see the “How-To” in my blog.

  346. Helen Hoang

    Hello Jenny,

    Merry Christmas and Happy New Year to you and your family !!! I have made this bread many times. It is foolproof and delicious !!! Thank you for giving very clear instructions.

  347. Greg

    Just started bread making in March because of the pandemic. I knew nothing about it and had several flops til I found your recipe. Now yours is the golden standard. If I do find other recipes I just take the ingredients and plug them into your recipe. If they don’t fit they go bye bye. So far I’m loving whole wheat, rye and pumpernickel using your plan. Thank you, thank you, thank you.

    Greg

  348. Nancy

    Love this recipe! I’ve made 5 in one day as everyone who tries it loves it👍🥖

  349. The Granny Girl

    Jenny,
    I made this bread and my family love love love it. It is so easy too. This time I added Italian seasoning to the dough and sprinkled some on the top when I put it in the oven. The smell filled my house and the flavor was beyond words. My family told me that I could actually sell this bread. LOL! Thanks Jenny for being so funny and cute on your videos. You have made 2020 a little nicer.

  350. Carrie

    What a great recipe. So flexible. I have made it with regular white flour and with spelt flour. Both were great! I also made it with 2 cups of Cup4Cup Gluten Free Flour blended with 1 cup of oat flour and a little more yeast. Even though the bread is a bit dense and not quite the texture of the other bread, its still crusty on the outside and very fun for people who don’t get to eat regular bread — my daughter who has Celiac’s thought it was the best thing ever!

  351. Deborah

    Jenny,

    Dzien dobry! I have made this loaf at least twice a month since March. It is perfect everytime! When I took the lid off the pot the first time, I was like wow! I made this! The fam was impressed to. Gee mom, that’s like artisan bread. You are so right…trust the recipe. The first time I was tempted to add more water. It didn’t seem right. I’m glad I didn’t. This recipe is so much easier than others. I’m from Chicago. Polish heritage. Gonna try your kruschiki. Thanks

  352. Wiley Post

    This bread and your other recipes have gotten me through 2020. I was never very successful baking bread until I watched your videos. Now I get it right every time. I really appreciate your fun positive attitude and the recipes are excellent. Thanks!!

  353. kathy zanatta

    If i do the overnight method where to leave it stand overnight as it is coller in house during the night than the daytime temp. In the summer I was leaving it in the microwave to rst overnight as to not have fluctuating temp. What is your sugestion as several of my loaves have been gummy inside. I cool completely.

    • Jenny Can Cook

      Fluctuating temperature will not impact this dough. Overnight, it can rest at any room temperature.

  354. Yvonne S.

    My Sis-In-Law sent this recipe to me; it’s awesome! Baked, and gave as gift to several neighbors and they loved it, too. So simple and delicious.

  355. Anna NYC

    Jenny you are amazing! I’ve been making the New York Times no knead recipe for years and tried yours today. Followed exact directions and it was Fantastic!!!
    You feed my soul with your recipes and Alex Trebek (RIP) fed my brain.
    From a fellow Canadian

  356. Lupita Shepherd

    FANTASTICO!!! I used a cast iron Dutch oven. The bread came out with a crunchy crust after 30 minutes! Thanks so much! You are such a talented lady and such a joy to watch! Thank you so much for doing this!

  357. Sue A

    I made this bread, and it was very easy, but it didn’t have any flavor at all. Do you think it could be the flour I used? I didn’t improve with butter, and everything is better with butter! Any help is appreciated. Thank you.

    • Chelsea

      Sue – something must have gone wrong because this bread is delicious. I use King Arthur all-purpose flour and it turns out great every time.

    • Jenny Can Cook

      I suggest using more salt.

    • Stephen C

      More salt!

    • Geri

      This bread recipe is amazing and delicious as I’ve made it many times but there’s been two times I’ve forgotten to mix the salt with the dry ingredients prior to adding my wet ingredients and that’s when it’s tasted flavorless.

    • stephen owen

      Roast a head of garlic in the oven and let it cool.Chop up some fresh Rosemary and thyme,about 1tsp R and 1Tbls T. Pop all the garlic cloves out of their husks,leave them whole and toss it all in when you are folding the dough after 3 hours.Also,I make Ricotta cheese quite a bit and you can use the left over whey in place of the water to give it a very nice flavor.

    • Deborrah McCallon

      Hi I just made a loaf of bread today I’ve made several I love this recipe but what I do is I increased the salt to a half a teaspoon and I included 2 tablespoons of sugar and instead of water are used whole milk and I also added 2 tablespoons of melted butter just did everything the same way she did I love Jenny she’s great

  358. Brenda

    Followed the recipe with the exception of baking the bread in a Dutch oven, which I don’t have. I used a roasting pan, made two and they turned out beautifully!!! I just started baking rolls and breads from scratch this year. Thanks for this recipe!

  359. Jim McWilliams

    I’ve made your bread a half dozen times, and it always comes out perfect. It’s beautiful, crunchy and totally delicious. Plus, the smell of fresh baked bread in the oven, even the smell of yeast as it’s rising makes being quarantined at home more tolerable. Thanks for the wonderful recipe!

  360. Kim

    I made a gluten free version! My husband has been gluten free for 30 years. I haven’t made gf bread in 20 + years. He said it is the best bread he has had. Thank you!

  361. Patsy

    Hi, Jenny, I’ve been making all kinds of bread for years (even the no knead in the Dutch oven) and this recipe is without a doubt the best artisanal bread that I have ever made. Thank you. The crust, the inside , just everything about it.I made it yesterday and I’m making another one today for a friend. 12/6/2020

  362. Missy

    Simply the easiest recipe ever for bread turned out beautiful!

  363. Vanessa

    Is it possible to add cinnamon, sugar, and raisins to This recipe? What would the measurements be be?

    • Donna Impronto

      I make cinnamon raisin nut bread all the time. I use this recipe and add a 3/4 cup of cinnamon sugar and 1/2 cup of nuts. Love this basic recipe, I also make roasted garlic, everything bagel and minced garlic bread. All to your own taste. I’m making it today, good snowy day.

      • Daphne

        That is a huge amount of sugar. Do you worry about the calorie content with that? Bread alone without sugar is extremely calorie dense.

  364. Bert

    I just made your bread. It is delicious. I posted a picture and five people asked for the recipe. It’s so easy to make.

    Thank you

  365. Sonia

    Hello in have a quick question in regards to sourdough starter that I have , versus using the dry packets of levin what are your thoughts?

  366. ANNE

    Your no knead bread looks so yummy— so
    Jenny! I do hope you or someone else will answer my question. What do you say about making this with GF flour— specifically almond flour, and maybe a mix of almond and plain GF flours?

  367. Anna B

    Just baked my 31st loaf of bread following Jenny’s basic recipe here. Using a mix of organic flours from War Eagle Mill and a huge package of Saf-Instant yeast that we got from the local bakery when COVID hit and yeast was in shortage everywhere else. (keeping it in our freezer). We now have our own tried and true family formula for our Jenny Jones No Knead Bread habit — 1.5 cups of bread flour plus 1.5 of one or another or a mix of whole grain flours (rye, whole wheat, white wheat, buckwheat — buckwheat’s gluten free but works just fine balanced out by the bread flour), 2-3 T chia seeds, same amount of dried rosemary and/or caraway seeds or ground flax. Slit the top and bake in a cast iron pot. The herbs make it soooo tasty. Occasionally, we throw polenta or cornmeal on the parchment paper at bottom of pot for an extra textured base crust. Have added sliced dried tomatoes (yum!) and castlevano olives. Regularly top it with more rosemary or caraway just before baking for a more flavorful and gorgeous top. Have tried letting the dough rise overnight on counter, overnight in fridge, using a little more yeast, a little less yeast. Jenny’s recipe really has held up and worked out every time. Occasionally, a loaf came out with a slightly gummy center (apparently from having set our oven temp higher than the 450), but even that toasted up yummy. In any event, thank you, Jenny Jones! Never thought I’d be baking bread at all, much less producing so many loaves that look and taste this “artisan” level.

    • Jenny Can Cook

      Thank you for taking time to share all your great variations!

    • Patsy

      Anna B. I love your additions to the bread. I can’t wait to try some. The sky’s the limit I guess. Thanks

    • Jules

      I’m dying to try this bread to make it an olive load, do you put the olives in from the start or after it’s risen? Thanks!

      • Jenny Can Cook

        I have a no knead olive bread under “Breads.”

  368. Kelli

    Hi Jenny. I’m making your bread for the first time today. I have two Dutch oven pans that are inherited from my mother in law. One is round and has no lid. The other is oval and does have a lid. I will be using the oval pan for my bread. I hope it turns out good.

  369. Patricia

    I’ve been making this bread since March and lately it isn’t rising. I’ve tested the yeast and it’s good, so I don’t know what’s causing this. Any suggestions? Thanks

    • Laurence

      Hey Patricia

      If yeast is still good, then water temperature is likely the issue

      I use a good digital instant read thermometer to ensure temperature is within range shown in recipe

  370. Michael B. LaChiana

    I love the no-knead bread. I have a lot of success but I have been experimenting with not so good luck. I do as the recipe say’s but I add sugar. Probably between 1/8 to1/4 cups and the right amount of salt. Your recipe calls for 1/4 tps. of yeast. I put in a little more than one full tsp. My bread does not rise as it should. So my question is should I go back to the correct measurements like you post and why is too much yeast a problem? Also, is it okay that I add sugar? I like a sweeter bread.

  371. Paula

    I added an instant packet of yeast ( the whole thing) and realized your ingredients call for only 1/4 teaspoon. Will it still work?

  372. Renee F

    I added dried onion and a little garlic powder at the fold over stage and worked it in the dough while folding. I also added 1 tsp apple cider vinegar in with my water to give bread a more sourdough quality. Turns out perfect!

  373. Scrapper5

    Perfection! Best bread ever. So easy. Followed directions accordingly and just sprinkled everything bagel seasoning on top before baking. Great bread for dipping in seasoned olive oil. Also fantastic for paninis/grilled cheese.

  374. Courtney Z O

    I’ve made this bread multiple times, at altitude and at sea level, and it’s so yummy! My new favorite modification is to fold in chunks of cheddar cheese and “Everything Bagel Seasoning” after the three hour rise…it’s a real crowd pleaser! Thanks, Jenny!

  375. Penny

    Can this bread be made with self rising flour?

    • Joy

      I have made regular yeast rolls with self-rising flour, but be sure to omit the salt (alredy in the SR flour) or you will have a bread that is not fit to eat.

  376. Alicia Williamson

    I don’t have Duch pot

    • Tom in Newmarket, Canada

      In response to the question of not having a Dutch oven, I have used a Corning ware dish with glass top. I place the parchment & dough inside a loaf pan. The loaf pan goes inside both a Dutch oven and a Corning dish. Both produce tasty loaves. Corning dish actually works better as the loaf rises higher inside it.

      • Patsy

        Ask Santa for a Dutch oven for Christmas.

      • Daphne

        You can use anything you want, hell you can put it on a piece of aluminum foil on your oven rails if you want. I’ve used cake pans, sheet pans, a ceramic lasagna pan, a pizza pan, and a stainless steel saucepan that is oven safe up to 500 degrees.

        Bread was being baked before “Dutch ovens” even existed. 🙂

  377. Nicole

    what type of salt do you use?

    • harriet ekperigin

      I use himalayan pink salt but I don’t think it matters.

  378. Suzanne

    I made the bread today. It’s still cooling so I can’t say how it turned out, but I’m so excited and hope it turns out okay. I love to cook and now to be able to bake….wow!!!!! Thank you!
    Suzanne

  379. Marie

    What would make the loaf split and have a big flap on top of the loaf?

    • Jenny Can Cook

      That usually happens naturally as long as the oven is hot enough. Some people “score” the top with a sharp knife or blade before baking.

    • Gene

      Marie,
      I like to think those flaps are for the baker to enjoy while the rest of the loaf is cooling. Scoring beforehand is to control where the loaf splits and/or to establish a code/signature.

  380. Sr Robert Tait

    Jenny, I have made this bread so many times! It is delicious. I would like to vary it a little and add some garlic, but from others’ tries, it doesn’t work. Is powdered garlic or dried garlic a possibility? Thanks so much.

  381. Angie W

    Should I make any adjustments for high altitude?

  382. Nuni50

    I made your bread recipe today and it was GREAT. We had it for dinner with tomatoes, basil and mozzarella . It put me right back on vacation in Italy. It was my first try and will now be a staple in my kitchen. Thanks

  383. Lily

    I made the 3 hour bread yesterday and it was moist and delicious but the crust was not so much crunchy but very tough. What can I do to make a crust that is not so tough?

  384. Melody Badge

    Love your videos and recipes! Which I could share a picture of my bread, it was amazing with bread flour.

  385. Bess

    I tried your no knead bread yesterday and although I thought that I messed up while mixing the dough, it came out perfect…we had it with dinner last night and I have another bowl of dough rising right now…..
    Thank you Jenny

  386. Judith A Pinto

    I used this great recipe for regular bread, cranberry walnut bread, and raisin walnut and each turned out beautifully. I’ve tired garlic bread three times and failed each time. First using fresh chopped garlic. Delicious flavor but did not rise. So I used gourmet garlic powder and nope as well. So i read somewhere that if you roast the garlic first it will not “kill” the yeast. Well that did not work either. It did rise more than other tries but I want a tall round beautiful loaf like the original recipe. Any hints?

    • Joe

      I made this bread last night and shook in both garlic powder and Italian seasoning and it came out fine. I did put it in with all the other ingredients prior to mixing but not sure if it matters. This is the first time I tried the powder but have not tried fresh garlic.

  387. Min

    Baking bread had always seemed so daunting and I never thought I’d be a bread maker, but I came across your recipes during quarantine and I must say Jenny; you made a bread baker outta me. Thank you for your bright ? personality and recipes!!

  388. Georgie

    I loved this so much I gave up buying bread at the store. One variation I especially like is to brush the top with an egg wash & then sprinkle “Everything but the Bagel” spec on top before I bake it. The flavor of the spices really enhance the bread. My flour of choice is King Arthur’s Bread Flour.

  389. Bill Long

    Tried this and even a rookie like me did it, cane out great. Are you still posting thinks on Youtube? Looks like most are old posts
    Go Bless, Bill

  390. Elvis

    Hi Jenny,
    I cut the recipe in half and gave it a try yesterday after having a bread machine in my shopping cart but not wanting to spend the money.

    Used a corningware instead of a dutch oven, and it worked fantastic. Best bread I’ve ever made, some of the best bread I’ve ever eaten. I’m about to throw a full loaf in the oven.

    Thank you for this wonderful recipe! You saved my wallet some money and my countertop from having a bread machine on it.

  391. Judy Mather

    I’m worried, my dough isn’t as sticky as yours but I fluffed my flour and added the right amount of hot water. Any ideas?

    • Cindy

      I just mixed this up. Mine is dry also. Not “sticky” as the directions/ video says… I don’t see any replies as to how to rectify this???

      • Catriona

        Whenever any bread recipe made by hand is a little bit too dry and the dough is supposed to be shaggy or wettish , I just run my hands under the water an appropriate amount and then work my dough a little bit and fold it over three or four times to mix it in as evenly as possible without overworking because you’re never supposed to overwork a shaggy dough. We will find out if it worked for this recipe in about 2 minutes – I used seasoned salt for mine BTW it appeared to work very very well because I got an extremely high rise out of mine I also used equal amounts bread and all-purpose flours. I also did not work mine very well barely at all truly. I’ve got it back in for 15 minutes to continue cooking because it was not done in the middle. I have a very sharp pointy for that. Just checked and it is getting too brown for me , probably because I buttered it before I put it back in to finish for the last 15 minutes but I want the middle done I put the lid back on it for the last 7min. Okay so after 7 minutes my middle still has not done so I put it back in for 15 minutes I probably should have only wet one of my hands rub my hands together and then worked on my dough. It seems to me that if it’s still that wet in the middle after all this time so it’s been nearly an hour it’s probably cuz it was too wet I probably also could have worked it a slight bit more but my aim was not to be too rough and I figured a high-rise would be better in help it cook better so with some adjustments of a little more this and a little less that, I’m sure my next loaf be perfect. It tastes great.

    • Jenny Can Cook

      Everything I can suggest is in the FAQs.

  392. Rena

    Jenny
    You have inspired me
    Thank you from the bottom of my heartI ❤️
    I very seldom refer to cook books any more now that i discovered you

  393. Susan M

    A friend recommended this recipe and it’s AMAZING! The outside is perfectly crusty with the inside nice and chewy. It’s perfection. IAnd the easiest yeast bread I’ve made. think that cooking it in the Dutch Oven is key Thanks!

  394. Squeezy

    I love this bread always comes out great! Today I chopped fresh garlic and stirred it in?

  395. Mary Jo

    Can I possibly make this in a bread machine?

  396. Lisa D.

    My house sits between 60-64 degrees. Will the yeast rise OK out on the counter? Should I give it more time?

  397. Soozie

    I have made this recipe as written no less than 15 time as well as passing it on to many with the same great results. I love fresh made bread & this is beyond the best I’ve found. Thank you for making me look like the Queen of Bread Making with my buds. You rock!!!

  398. Jay the Baker

    It worked! Though I had some challenges. Used “Active” yeast instead of “Instant” yeast on my first batch. Didn’t proof…obviously. Used Instant yeast on the second go and it turned out good. However, I got a denser bread than expected. I used bread flour first and made another loaf with mostly all purpose flour. The second one turned out better…bigger air holes. But I think the problem wasn’t the type of flour. I went back and looked at your FAQs and I didn’t fluff the flour before measuring. So I think I was using too much flour. In any case, I’m really pleased with this recipe and the parchment paper idea was an improvement on other recipes. Thanks!

  399. Susan Shepherd

    I am at 5280′ and bread barely rose so I threw it out and started over. If you have a high altitude recipe I would appreciate it.

    • Jenny Can Cook

      Please look at the FAQs. The altitude may not be the problem.

      • Jeff Livingston

        Two questions:
        1 -My Dutch oven has a 400 degree max temp (per the manufacturer). Knowing this I extended baking time by 20 mins (total 50 mins) while parchment paper was in the Dutch oven, and by 10 mins (total time 25 mins) for the uncovered, no parchment session.
        Bread looked good, but center was still somewhat raw. Any suggestion as to how much longer I need to adjust the baking times?
        2 – Some of the recipes I’ve read indicate “slashing” the top of the loaf prior to baking. Any advantage?
        The properly baked portions of the loaf were excellent and if I can resolve the baking times this bread is fantastic. Thanks for your help!!

        • Momma D

          My Dutch oven also recommends only to 400 but I have used it at 450 without a problem…
          When I asked the manufacturer they said that the color/finish may begin discoloring/chipping over extended periods of time at the higher temperature. I’m not overly concerned with what my pot might look like in 5 years. lol

    • Jan

      Oh, Susan! I lived in Denver for 17 years and I’m afraid my baked goods were never as good as much lower altitudes. My advice is for you to MOVE!?

    • grace

      Im at 6380 ft altitude and all my breads have risen. and perfect.

  400. Clark McKenna

    Total fail for me…was so hoping it would work. I am sure I mess up somewhere. I used active yeast and the dough never rose or started to bubble. Any idea where I went wrong?

  401. Lily

    What is the purpose of removing the parchment paper at the end of 30 minutes baking time?

    Thanks.

    • Kitty

      So the paper doesn’t burn in my experience

    • harriet ekperigin

      removing the parchment paper helps to get a crust all over. I had to run out and gave my husband instructions to remove the lid after 30 minutes but forgot to tell him about the parchment. Bottom of bread was still soggy so i threw it back in oven for 10 minutes and it came out perfect!

  402. Lydia L

    When doubling the recipe, do you need to adjust the bake time?

  403. shalom

    I have a funny story to illustrate oven temp not being what it is set to. I was teaching a baking class to teenagers at church. I usually used the fellowship hall kitchen, but for the cakes I needed a bigger oven so we were in the gym kitchen. After they mixed the cake batter and put it in their pans I put them in the oven and set the timer. God prompted me to check the cakes about 15 or 20 minutes early. The cakes looked like mountains, the strangest thing I’d ever seen. The edges rose properly, but the centers rose about 3 times as high as they should have. I thought they were overdone, but they turned out to be perfectly done and still moist. After being removed, they did settle down some and we trimmed the cakes level.
    I had even placed a thermometer in the oven and as part of the instruction told them about using an oven thermometer, but I forgot to actually look at it. Later i put it back in and tested the oven. The knob was set on 350F, but the actual temperature was 450F. If the cakes had been in there the full time they would have burnt.

  404. JC

    Jenny, Can I use a long aluminum bread pan, uncovered, along with a pan of water to help with the steaming?
    By the way, you are the best. 🙂

  405. harriet

    I have made several no knead breads and this is by far the best! the texture is amazing and the taste just wow!! I managed to snag two last slices from dinner to enjoy avocado toast for my breakfast. I substituted 2 tsp wheat gluten and added a tsp of brown sugar. wonderful balanced flavour. Thank you Jenny!! no more store bought crusty bread for us 🙂

  406. Joanne Rose

    The first time I made the bread I used warm water about 120 degrees. The bread diid rise but not high enough.

    The next time I used warm water temp 110 degrees it rose so much better
    It Was Perfect!

  407. Janet Holste

    I make this bread frequently, give it to my neighbors, they love it. I do the overnight, I make it before bed, wake up and start my oven, never a failure! Thank you Jenny, I have been making bread for 50 years, this is the easiest and soooo good!

  408. Merle Kharasch Gross

    I’ve made this fabulous bread five times but after only 15 minutes, uncovered, the crust gets waaay too—well, almost burned. I’ve started turning the temp dowb to 400 but maybe I should just turn the oven OFF and keep an eye on it! Any opinions/experience would be appreciated.

    • Lacemaker427

      The first 30 minutes of baking at 450° needs to be in a covered Dutch oven to produce the steam that makes this recipe so successful. Only the final 15 minute bake is accomplished in an uncovered pot. Hope this helps. Happy baking!

  409. Sylvia S

    Jenny, I made this 3 hour version tonight. It was the best I’ve ever made! For some reason the crust was thinner and crispier than the shorter version. My husband loved it! Thanks.

  410. Sue

    My dutch oven recommends not to expose it to heat higher than 400 degrees. Will this recipe still work at 400?

  411. mabel

    Thank you for the recipe, I have made this bread multiple times the only thing is that needs a little bit more salt if you are using bread flour. 1 1/2 tsp of kosher salt will do the job.

  412. Julie

    So I made this bread today and I have to ask, “where has this method and recipe been all my life?” It looked like bread, it smelled like bread and it tasted like bread you buy at a bakery!! Cripsy on the outside, tender and fluffly on the inside; so delicious! I will definately try it with the everything bagel seasonings on the top next time to add some flavor. Recipes with dough and me have never been successful – however this one works and if I can do this anyone can!! Thank you so much for sharing. If you have other ways to flavor the bread, please share. Gotta run and eat some more delicious homemade artisian bread!

    • Lindy Gaskill

      I will have to try it with that seasoning.

      I have been making it with fresh chopped rosemary, fresh chopped garlic and chopped kalamata olives mixed into the dough and it is absolutely fabulous!!! I made it for my neighbors and they were delighted and loved it too!

    • Milena

      I add a lot of items depending on what I have on hand, and have a hankering for. Yesterday I added cinnamon, a shake of Xylitol, walnuts, cranberries and shredded mozzarella. OMG, heavenly! Thank you, Jenny- I love you!

  413. emmaleechase416

    Hi Jenny Jones,

    Do you have a favorite recipe for ?

    I love your recipes are very good, so I figured you would have a great sourdough starter recipe. You’re like that friend that has all the best tips!

    P.S. I know you’re deluged with posts due to the pandemic. Thank you so much if you get a chance to reply…

  414. JOSEPH L FARNEY

    What size Dutch oven do you use?

    • Jojo

      I use a round black dutch oven that measures 11″ across from side to side, probably considered 12″ across. I hope that helps you.

    • Donna

      My dutch oven is 5.5 gts.

  415. Joanne

    Thank you for this fabulous recipe. It reminded me of the fresh bread my mother-in-law made for the family every Saturday. I checked out your other recipes as well and I can’t wait to try many of them. And by the way you are too adorable and your smile is so sweet and genuine.

  416. lorrie

    I MADE YOU BREAD 100’S OF TIMES NOW LOOKING UP CROCK POT BREAD AND THEY USE SO SO SO MUCH YEAST…….WHY. HELP
    YOU ONLY USE 1/4T YEAST, I REALLY LIKE YOU

    • Jojo

      Possibly because it sits covered for three hours, might have something to do with it. It rises beautifully. I used 1/2 tsp of yeast because my Yeast is old and it worked fine.

      • Jojo

        I just remembered – it is the hot temperature that makes it rise. I’m going to let it rise more and bake a little longer next time. The crustyness is wonderful!

  417. Mona

    Thank you soooo much for this awesome recipe !!! I made it for my daughter who asked to take half of it home with her. Hence my question, is it possible to make it in a loaf pan? If so, how would you cover the pan? Thank you for all your responses.

    • M

      I make this bread both ways (dutch oven and pan). When I use the pan, I bake for 30 min uncovered and that’s it- maybe add 5 minutes to get it golden.

      • Mona

        Thank you for your response ! In this case, is one loaf pan sufficient , or should I divide the dough in 2?

        • Vicki

          I’ve used this recipe and made rolls. Divide the dough after the 1st rise, form dough into a smooth disc and tuck the ends toward the bottom. Will make 8 rolls. You will need to use extra flour when forming the rolls as the dough is sticky.
          Cover with a towel while oven preheats to 400. Cook uncovered on a cookie sheet using a Silpat or parchment paper for 20 minutes.

  418. Carmen

    I am shocked at how good this bread is; and how easy it is to make. I used the metric measurements ….had my doubts but according to all taste testers, it’s the bomb!! thanks for sharing.

  419. Kim

    Didn’t your original recipe have 1 tsp sugar? I use that tsp of sugar? What changed your recipe?

    • Jenny Can Cook

      This recipe never had sugar – it’s the same as the video, which I made six years ago.

  420. Kris Marie

    Made a big pot of escarole wedding soup and knew I was making this delicious bread to serve with it. My go to fast bread. In my oven now! Thank you.

  421. Nancy Gibson

    I have been baking bread for probably about 45 years. I did the over night method with the dough. I also put the parchment paper and dough into the Dutch oven to rise. I did not preheat the pan. I put water in a pan on the bottom rack as soon as I turned on the oven to pre heat. I baked at 450 for 20 minutes and the took the bread out of the Dutch oven and put it back on the rack of the oven for 10 more minutes. This is the best bread I have ever made! This is my new favorite bread recipe! Thank you!

    • Kathy

      Hi Nancy, what made you decide to do the overnight method. Seems like so much more trouble. The way Jenny makes it is a cinch! You should try it!

  422. Safemike1

    This is a very easy bread to make. I have made it many, many times. One thing I do is to sprinkle some “Everything but the bagel” spice on top before I cook it. Comes out tasting great.

    And thank you for hosting this page Jenny!!

  423. Ruth Swilley

    I saw your recipes and think they are great. Can’t wait to try them. Will let you know later how they came out .

  424. Renee

    My neighbor turned me on to this about a month ago, I love this bread. I played with it and made a Rye, it was awesome! The only thing is it needed to bake a little bit longer than the white. Today I’m playing with everything bagel topping to sprinkle over it. I Can’t wait to taste it.
    Thanks for an awesome recipe. I look forward to trying more of your recipes.

  425. Chef Boyd R D

    I was amazed heard about this from a relative of my wife, gave it a try and it was great, I was concerned that it didn’t have any oil in it as most bread does but I followed it to the “T” and it is an amazing recipe THANKS

  426. Jennie

    Hi Jenny thanks for your amazing recipe and easy-to-follow recipe! I’ve made this twice now and my dough isn’t really rising which makes for a pretty flat loaf compared to yours. I am using a sourdough instant yeast (it’s all my grocery store had) could that be the issue? Should I try adding more than 1/4 teaspoon of yeast? Thanks!

    • Jenny Can Cook

      I tried that sourdough yeast and thought it was terrible. I believe that is your problem and I’m not sure if using more will help. Maybe someone else has used it and can help out.

    • Jenny

      Try asking the bakery at your grocery store if they will sell you yeast. My local Safeway (I’m in No Calif) has it In bulk for sale in a plastic cup and it is the best yeast ever! I think it’s cheaper than little packets, and I can use what I need, and not depend on the quantity in a packet.

    • Renee

      Jennie, you can order the yeast online, Amazon has it.

  427. Diego

    Desert living here and it’s very arid… Added more yeast and water!!! Made it the first time(100% recipe) and the mix was a bit dry. Second time I added Just under 2cups water and just under 1/2 tsp of yeast. It turned out AMAZING!

  428. Rhonda Moore

    The surface of my bread is smooth
    How do I get the cracked surface

    • Jenny Can Cook

      It usually cracks on its own but your oven and pot must be hot enough – 450F. Some people score the loaf with a sharp knife before baking.

      • Frank

        AT first the bread turned out beautiful, but I could only leave it 3 minutes with lid off, so I cut back to 430 and now it doesn’t get the nice crackle on top, it is now a smooth dome, thing I will go back to the 450 degrees.

  429. JEREMY

    My first bread ever, it was so easy and it turned out fantastic. Has me wondering, why does everyone always say bread is difficult to make?!? Will be making this again, it makes you look like a serious baker.

  430. Charlie

    Hello there!

    Been making this bread with varying levels of success a few times (most of the variations are du to errors on my part).

    I have a question.
    In the recipe, you say that it can be sliced after about 15 mins of cooling. My dad however insists on cutting it the day after in fear of it falling apart if we cut it too soon.
    I was wondering if there might be a reason that this bread can be cut earlier than the usual kneading bread?

    Thank you for all your recipes and support!

    • VICTORIA

      Just wait until the breads cool before cutting it. Flavor deepens with the cooling. I slice and freeze when the loaf is cool enough then it never has a chance to stale.

  431. Michael

    THE BEST BREAD EVER!! I have made this a dozen or so times and talked about it so much people at work are now baking it too. Its so simple and so delicious. I just follow the directions and perfect bread every time. Thank you so much for the recipe. STAY SAFE and keep on cooking

  432. Reeser

    Jenny,
    This was absolutely the easiest and most delicious homemade bread I ever tasted. I’ve made it about 6 times (and the rolls)……..JUST PERFECT. I might try adding more yeast as others have done, although your recipe worked just fine. Thanks, and………….keep cookin’!

  433. Christine

    Jenny!! I discovered you by happenstance this weekend, and have been binge watching your videos ever since. I am determined to watch all of them. I will start with this recipe this weekend, (turned my parents on to you, too. They received their Dutch Oven today so they could make this bread, but alas, mine, of course, has been delayed). But, fear not! I will occupy myself with the absolute best tutorials, funny and comforting all at once. I believe I can do this! I will make you proud, you bet your sweet dupa!! XO!!

  434. Ann

    Hi, I made the dough but I needed to add another 1 1/2 water and it did not change much after 3 hours.
    What have I done wrong?!!
    Will let you know the result after trying again.
    Next is trying the doughnuts. Thanks.

    Be Safe

  435. Dianne Hanley

    Thank you Jenny, I just finished cooking two loaves this afternoon and that extra 15 – 20 minutes does the trick to brown and crisp the loaves. This is the recipe I found when Covid -19 started here in Ontario, Canada and I’ve turned to this recipe I don’t know how many times. Thank you again

  436. Melita

    I made this yesterday to take to a friend’s house for supper. I did use 1/2 tsp yeast instead of 1/4. I also added a wee bit more water. I did a 4 hour rise on the first one and a 45 min rise on the 2nd. I cooked for 30 mins then took the lid off and cooked for 15 mins more then took out of the pan and put directly on oven rack for 5 more mins.
    I have made this loaf many times but must admit, this way turned out to be the best.
    I also used a cast iron pot for the first time yesterdya.
    Good luck everyone.

    • Dan Krueger

      I also use a half teaspoon of yeast. It seems to work a lot better. This time I added a half a tablespoon of garlic powder a tablespoon of fresh minced Rosemary and a teaspoon of fresh minced garlic for a garlic rosemary bread. I also use a cast iron skillet to bake and it comes out incredible.

  437. Kathleen

    Sorry to say- I had high hopes- but the bread came out pale and like a rock. Yeast was new. I checked the temp of the water. The flour was stirred before using. Waste of money.

    • MariaO

      Wait – try it again!!! Honestly, I don’t know what happened to your bread! If you oven was not at 450, that’s probably why the bread was pale – I take it out of the dutch oven for those last 10 minutes and put it straight on the rack of my oven – I’ve never had a problem. The yeast, you say it was fresh….test it – I think you put some in warm water with sugar and see if it foams. I am sad for you that it didn’t work – it really is a great recipe! There is a video that Jenny has on youtube that shows you every step – mine has never failed to come out right.

  438. Jenny

    Thank you so much for this amazingly easy recipe! Been baking for all the neighbors!

  439. Steve W

    I have never made bread before. I made this recipie and it came out fantastic. Very easy. I will be making again for sure. Thanks for the video.

  440. Rita Summers

    Jenny, I’ve made this 4 times. I absolutely love it. Thank you so much.

  441. Syd

    Thanks for sharing this wonderful and easy recipe. Can whole wheat flour be used to make bread the same technique and measurements? Thanks.

    • Jenny Can Cook

      Please see my whole wheat version under “Breads.”

  442. Tipsy

    Jenny, this bread was perfect! Thank you for the videos… what I love most is that you are as excited as I am, even though you do this all the time! Tipsy can cook too! Who knew? ?

  443. Arlene

    Jenny, thank you for sharing this. I tried making it today and the bread turned out amazing! My 13-year old son and my husband just loved it! We had it for lunch along with some noodle dish. You were right – this is a faster and easier bread to make! It is officially my go-to bread!

  444. Glenda Camacho

    I got this recipe from a friend who posted pictures that you could almost smell and taste on Facebook. I used a black cast iron Dutch oven and it came out perfect! My husband and son raves about it. Nice and crispy on the outside and soft, light and airy on the inside. Baking another one for my in-laws. Thank you! ?

  445. Dab

    Your trick of using parchment paper was a good idea so I tried parchment paper for my banana bread and IT worked and saved me from using bunch of spray and oil and crisco .
    Found that your bread cuts better having a bread knife (serated edges ) works better than any regular knife that I tried even if they are sharp.
    The formula for my banana bread is

    Two cups of Jiffy flour
    Two eggs
    Two crushed bananas
    One point five cups of brown sugar baked at 350 degrees Fahrenheit for 55 minutes in an oven safe glass .
    Use parchment paper to line the glass.
    Thx.
    Dab

  446. Irene Malloy

    i made this bread using a Corning Ware dutch oven while waiting for my new cast iron dutch oven. The loaves both turned out perfect, with both types of dutch ovens, however followed directions to the “T”. I believe secret is follow recipe and the pre heating of the dutch oven. Bread is delicious and crusty. Love this recipe!!!! Great to show off to special company. Of course I’m no master baker, but I feel like one when I make this bread. Thank you so much for the tutorial.

  447. Sandra Lehl Hansen

    I’ve made the artisan bread recipe several times. Delicious but the bottom crust tends to burn. Should I try less temp or less time? I’m using a cast iron Dutch oven. Maybe too hot????

    • Ria0751

      Mine did the same. I took a long piece of aluminum foil, folded in half and then turned and crunched edges to make a circle in the bottom of my Dutch Oven. This keeps the bottom from getting too brown. I keep in my Dutch Oven after each cleaning. I also bake bread for 40 minutes instead of 30 minutes because it seem to be a little doughy and not quite done. When I take the lid off I lay aluminum foil over the top so it doesn’t get too dark and cook for another 8 to 10 minutes. Hope this helps.

  448. Melany

    My New Miele steam oven does not allow me to go over 425! Can I still make this recipe???? Maybe an extra five minutes????

    • Dianna

      Yes, 425 degrees will be just fine. I have covered stoneware that is heat tolerant only to 425….and the bread turns out beautiful. Mine bake for 35-40 minutes at that temp. When it smells really delicious, then it is probably done. 🙂

  449. Linda

    Hi to all can anyone comment on the best Dutch oven for baking bread ,Jenny what brand do you use…thanks

    • Gail

      I use a (borrowed) Le Creuset casserole. My bread always turns out perfect! I would like to get my own though and would prefer something less expensive. I’m hoping to hear recommendations.

      • judi

        I use an old cast iron dutch oven but have also used a standard metal one. https://amzn.to/2R63i5R

      • myrna goldsmith

        I wanted a dutch oven exclusively for bread making, I have a very old LaCrueset and it’s saved for stews and soups.
        I searched Amazon and found a great bargain in a very good Cast Iron Dutch Oven Lodge is the mfg.
        I just love the bread and I now have my very own bread making pot.

  450. Linda

    The easiest, bread I ever made in fifty years – it is my go to for thank you -gifts and for bread when ever I need it…So very glad I found Jenny Can Cook!!!

  451. Writernan

    This is the single best, most shared recipe I have ever had (and I love cooking!). Only fluke was a friend adding water too hot which killed the yeast. I made her watch the video again and now she’s a pro ?

  452. Wyoheart

    absolutely loved this recipe. will be making a lot. Thank You!!

  453. Dutch#1

    When doubling the recipe for a larger bread, are all ingredients doubled? I did, but was a wet loose blob after first rise.

  454. shah

    I do not have a dutch oven. any other suggestions?

  455. Deb de baker

    This bread is good but I improved on it? I add 2-4 tablespoons baking powder and one tablespoon of sugar. I add oil not just to cover it but mix it in otherwise it sticks to my hands kneading it. The more oil the better. Then I bake it. It tastes like a baguette. Much easier to make then standard ways. Today I am using this recipe to make rolls for my slow cooked pork with cole slaw and dressing, otherwise without baking soda this bread was too dense for me?

    • Martha J Kreider

      Please clarify if you added baking soda or baking powder. You mentioned both in what you added to this bread recipe. Thanks
      Marty Kreider

    • Robert

      I tried your sugar/baking powder addition. Tastes great, but bread was too dense, not airy. Did you find that?

  456. Marco

    I love how easy and forgiving this bread is, I’ve been doing it for a while now and now I even double the ingredients and bake it an extra 10 minutes… it gives me an extra-large and puffy bread that the whole family adores!

  457. Joan

    I love this bread but the crust is a little thick. Any ideas?

  458. DVa

    I’ve made this bread numerous times–started back when you’d only had a couple million views LOL.

    Anyway, I love the weight and texture of this bread, not to mention the ease.
    I’ve added sliced green olives for the best olive bread (I also use some of the olive brine water to replace some of the water and that makes it so much better).

    I’ve tried other bread recipes, but I keep coming back to this one.

    I’ve never been able to make it in less than 12 hours of rising–mine just won’t rise in 3-4 hours. Even with fresh yeast and precision instructions and checking the temperature of my water, but it’s no biggy.
    I just make the dough the day before and bake in the morning!

    I just want to thank you! A COVID baker who plans to continue making my own delicious bread!

  459. Terri D Hollestelle

    I love this! My family loves this! It so simple to make, takes little time to prepare. I make the dough quickly in the morning, and by dinner time I have a delish side dish to pop into the oven. I’ve have been making regularly now for several months! Thank you Jenny!

  460. Craig

    Love the loaf… my question is that it seems to be a bit dense. Any ideas about that ?
    Also, for storage… goes stale quickly… any ideas ?
    Thanks so much. Love your site and shows.

    • Jenny Can Cook

      Please see the FAQs above and the How-To’s in my blog.

    • Erin B.

      I slice mine and freeze in gallon Ziploc bags. We toast it up for dinner.

  461. Heidi

    Thank you so much Jenny, i love this bread!!!

  462. Gregory

    I love this, always perfect. I’ve experimented with different amounts of yeast and salt: sometimes I add a couple of tablespoons of EVOO. It always works!!!
    Can herbs be added? I was thinking some rosemary? Or maybe roasted garlic?

    • Jenny Can Cook

      Please see the FAQs.

    • DVa

      I’ve added sliced green olives. Buy in a jar and add half the olives and half the brine water (to replace some of the water in the recipe) and it’s outstanding.
      I think the additional oil and salt is a big part of the reason.
      Add olives/brine into the first step of shaggy dough and let it all rise together.

  463. Janice Brockette

    My bread rose nicely but was still too moist to make into a pretty loaf. I added some extra flour but it wasn’t enough to make a pretty loaf. Any ideas on what I need to do differently??

  464. Susi

    Hi Jenny – I started baking bread about two months ago and have experimented with many different recipes. This was by far the best! Delicious crust and crumb. My husband keeps asking for more!

    Thank you.

  465. Kat

    I lobe this bread. I use King Aurther Bread Flour and the crust is tough and chewy and the inside is amazing. I tried this with Gold Medal bread flour and it did not come out with this consistency. It was good but I like the tough crust and chewy dense inside.

  466. Kim

    This bread looks great. I want to use Red Fyfe Flour. How much should I use?
    Thanks.
    Kim

    • Jenny Can Cook

      Please see my rye version under Breads.

      • Kim

        Hi Jenny. Thanks so much for this recipe! Love it. Do you have a favorite brand of flour u like to use?

  467. Stu

    The crust was great but the inside was dense. I did not aerate the flour, is that why?

    • DOLL

      LOVE THE BREAD. ESPECIALLY THE CRUST BUT WHY DID I HAVE SO MANY HOLES IN THE BREAD ITSELF. CAN’T MAKE SANDWICHES BECAUSE OF THAT. THANK YOU SO MUCH. GOING TO MAKE ANOTHER LOAF TONIGHT SINCE I GAVE THE FIRST ONE AWAY.

  468. Don McLean

    I love this recipe, and have made it numerous times. My question is where can I buy one of those knives you use to cut the fresh loaf? I have an old metal serrated knife that I need to replace.

    Thanks!

    • Susanne J. Mogdans

      Please use the right knife. I used the wrong blade, one with a straight edge, not serrated. Yep, lots of bleeding and four stitches later, I learned a valuable lesson. Use a BREAD KNIFE!

  469. Susan L

    I’ve been a baker for years and years and was concerned that you suggest only 1/4 tsp yeast for 3 cups of flour. My dough didn’t rise or get puffy…and my yeast is fresh. Any suggestions?

    • Jenny Can Cook

      Please see the FAQs.

      • Susan L

        I am sending a humble apology! I was frustrated when after 3 hours there was no change in the dough. I left it in the bowl, covered with plastic wrap while I got busy doing something else. When I returned to the kitchen, ready to throw it out, I found it had risen and was ready to be prepped for baking. I think the issue is that in this heart I keep the house too cool for the dough to rise.
        The bread is ABSOLUTELY FABULOUS and I plan to make it again and again.
        Thank you!

  470. Christine L.

    We LOVE this bread & my Italians husband is requesting it about every 2-3 days! While I have all the ingredients on the counter, it would be great if I can make a few loaves at a time, freeze or refrigerate then bake as needed. Has anyone tried this? Would I let it rise before or after refrigeration or freezing? Thoughts?

    • Valerie

      I have been two loaves & cut them in half & freeze it in a plastic bag. I take it out & let it defrost a little than wrap it in aluminum foil & heat at 300 for 20 minuets to a half hour. i com like you just baked it.

  471. Deloris

    Can whole wheat flour be used?

    • Jesse Lane

      I sure hope so! I just mixed a dough with half white and half whole wheat. I’ll bake it in about three hours and let you know how it went.

      • Jesse Lane

        Well it turned out pretty darn good. A little bit more dense than the all white flour loaf. I’ve also had great results adding spices, herbs and olives. I don’t think you can go wrong with this recipe.

    • Marz

      Yes! I have made this recipe over a dozen times. With whole wheat flour i started with 3 cups of WW but the texture was too grainy for my taste. Then i tried 2 cups WW and 1 cup All Purpose and BAM! perfection!
      Another tip is to brush the dough ball with Olive Oil just before putting it in the hot Dutch Oven.
      Last tip – try kneading a batch. It comes out denser and chewier.
      Good luck and happy baking!

      PS Jenny, this recipe is solid gold! I have shared it far and wide. Everyone from amateurs to experienced bread makers tell em how great it is! Thank you so much for sharing it with us!

  472. Paul in LA!

    A friend sent me your YouTube for no knead bread and from a guy who basically can only boil eggs, I am FLOORED that I made your bread!

    I was worried the first time I made it it was so small I didn’t think cooked through; but my friends said it still tasted good. I learned the water really can’t be above 130 (first time I boiled it) so now I use a thermometer to make sure it’s ok.

    When I first measure the flour,

    I now use 1 cup Spelt flour and 2 cups unbleached All Purpose, I also add 1.5 cups pecans and 1.5 cups dates to the recipe, and OMG . Uhhh—mazing.

    During the entire baking process I also throw a 1/2 cup of ice cubes to the bottom of the oven every 7-8 minutes to get the steam, and the crust is un freakin believable! It’s like almost nutty!

    It is the best.

    Thought I would share with the Jenny community so peeps could try it.

    Thank you again for the recipe hope you end up on TV again… I remember you on TV when I was in junior high.

    Paul in LA

  473. Laurna

    Hello Jenny, I mastered your bread Recipe, I Use the hot water from my kitchen faucet. I made several breads delicious I do add a 1/4 teaspoon of ginger. I gave two breads to my neighbors they love ❤️ the bread. I am making tonight two more breads with some butter and mozzarella cheese OMG ?.
    I am from Queens and retired in Florida the breads can’t beat your recipe easy to make and delicious, that’s again. I want to also tell you I made your rib receipt very good & your recipe for snow ball Xmas cookies delicious I love your sense of humor when you walk us thru the steps to make your recipes, thank you again be safe be well Laurna

  474. Laurna

    Jenny, I love your receipts, I made your rib, & Xmas, snow ball cookie recipe delicious and I thank you for going thru the recipes step by step and I love your sense a humor you make me ? laugh.
    Now let me talk about your bread ? recipe delicious & easy you are right, I made so many breads, I Love the results I mastered each loaf I do add a 1/4 teaspoon ginger my husband saw online when he was reading about bread, I delivered several loafs to my good friends where I live they all love the taste, and can’t stop talking about how good it is put butter & a piece of mozzarella cheese wow this recipe is the best. I am from Queens New York retired in Bonita Springs Florida and the bread not that good. Keep on doing what your doing posting your recipes. Thank you Laurna Calabrese’Coluni

  475. TraciJ

    Baking a loaf for a friend that I will see tomorrow-in the counter overnight ok? A plastic bag will make the crust too soft, right? Thanks!!

  476. Chris

    You mentioned this can be make with olives. How do I do that….whole olives, sliced olives and which olives do you recommend.
    Thank you
    Chris

    • Jenny Can Cook

      Please see my no knead Greek olive bread.

  477. Carolyn

    Hi, Jenny I’m a bread lover too so thanks for your recipes and variations.
    I’m determined to make this come out right, even using my expensive flour, so I don’t want to take any chances! Your instructions say the water should be 125-130F; the package of Original Fleishmann’s Active Dry Yeast says “insure liquids in your recipes are between 100-110F.” Which should I use?
    Thank you.

    • Mark Richman

      I believe 120-130 is used to accommodate the cooling effect the cooler flour will have when you mix.

      So when you mix 130 degree water to 70 degree flour, your mixture adjusts and settles in between around 100 degrees.

      That’s my thoughts – making a batch now! This recipe is soooooo good.

  478. Rosy

    Hi All,

    An amazing recipe!

    As an FYI : when I want a bread with a baguette-like chewiness and bubbles, I put an extra 1/8 tsp of yeast and let rise overnight. you can also put a spwish of water in the dutch oven for crust with extra crunchiness.

    🙂

  479. DC

    My loaf doesn’t have the beautiful split top….
    Any suggestions? (I used the Dutch oven method.)

    • Jenny Can Cook

      First, make sure your oven is 450F because it needs the initial blast of high heat. Also, you can score the loaf in a couple of spots before baking using a sharp knife or kitchen scissors. Just so you know, mine doesn’t always split even though my oven is at 450. It’s never the same twice.

  480. Eileen

    Thank you for another great recipe Jenny! I followed the directions precisely (using all purpose flour, fast rising yeast, baked in a corning ware with lid bk I do not have a dutch oven) and it came out perfect! You are amazing!

  481. Rod Meister

    Hi There,

    Have been making your Quarantine Bread and love it. Perfect recipe!

    I would like to increase the loaf by 1/2 ….. 4 1/2 cups flour,… etc.

    How long should I allow to rise and also cook time.

    Thanks,
    Rod

  482. Rod Meister

    Hi There,
    Have been making your Quarantine Bread and love it. Perfect recipe!

    I would like to increase the loaf by 1/2 ….. 4 1/2 cups flour,… etc.

    How long should I allow to rise and also cook time.

    Thanks,
    Rod

  483. Kami

    The easiest and tastiest bread ever.
    I’ve made it a few times and will continue to do so. Love it! Thank you for this great recipe ?

  484. Vaunce Ashby

    My second time and it is great

  485. Feedish Chef

    My new Dutch Oven instructs not to heat empty, so I put a piece of parchment paper and the dough in the cold Dutch Oven and covered with the lid for the second rise (30 minutes). I then put the cold (and loaded) Dutch Oven into the cold oven, set the temperature to 450 degrees and let them pre-heat together. I watched and timed) for the oven temperature to reach 450 degrees and then set the timer for 30 minutes. When the timer rang, I removed the lid and cooked uncovered for another 10 minutes to a golden brown. (Didn’t bother to remove the parchment paper with the lid). The loaf came out perfectly! While your oven might take longer to preheat than mine, next time I’ll just set the timer for 45 minutes from when I place the cold and loaded Dutch Oven in cold oven and then it on. Seems safer to me than loading a 450 degree pot and safer for the Dutch Oven too! And no second rise bowl to wash…

  486. Kathy

    Jenny,
    You are soooooooo easy to love! You just have this way about you that is joyful! You are so much more than an amazing cook! I hope you know that your efforts to teach and bring joy to others through your remarkable talents is deeply appreciated and matters to me! Thank you! God Bless!❤️❤️❤️❤️

  487. Tosca Giorgi

    I just want a super easy crunchy french bread receipe. Thanks

  488. Bread/Pizza Girl

    I love you and your No Knead Bread/20-Minute Pizza Dough recipes. I am such a bread and pizza girl but had never made homemade bread or homemade pizza dough! Why bother, when you can buy delicious breads and many different types of pizza so easily, almost everywhere. But, since March and because of the coronavirus we have relocated temporarily to a very quiet area of Florida and have been sheltering in place. The area in which we are now living has made it difficult for me to secure my two primary food choices. But, thanks to you and your easy to make recipes, I have all the BREAD and PIZZA I need to exist. And, every time I eat the homemade bread or pizza made from your recipes, the world feels normal again, if only, for a short time.

  489. Allan Grant

    Can you cook this in a slow cooker ??

    • VC

      No. If your slow cooker hit 450 It would no longer be slow.
      Faaaast cooker

  490. Leyte

    Just made this recipe today 7/9/2020. So easy. I mixed and let it rest at 8am; then went to work ( work from home); at 1140- to the oven. Me and my husband were so excited how it turned out because this is my first bread from all your recipe. Amazingly, a success! Soft inside and crunchy outside. Taste so good dipped to the olive oil with parmesan cheese. I can’t believe i made my own artisan italian bread. Thank you Jenny. ( btw, i watched your shows before!).

  491. Kim

    LOVE the no-knead bread and so does my family. I want to branch out into additions, however I have no idea how much to add to the dough. What are guidelines for herbs, dried fruits, and cheese (not all together…one type at a time)?

    Thank you!

    • Jenny Can Cook

      Please see the FAQs for No Knead Bread Solutions.

  492. Storybell

    I doubled the recipe, put in a 6qt container, and baked for 3o minutes covered, 15 mini uncovered. I don’t know how to upload a picture. It’s beautiful!!! Must be my 20th loaf!!! Thank you so much!!

  493. Raymonde Gasper

    Can I use a cast iron instead of a Dutch oven. I don’t have a cover

    • Lea

      The dutch oven she uses is a cast iron enameled dutch oven. Most are cast iron but to be “pretty” the companies (I guess) paint them with enamel.

  494. Shawn J Clark

    Can someone calculate and provide the nutritional facts for me.

    • A Jean Youngren

      Really, you need the nutritional values? This is something to savor. Relax and enjoy.

      • Jackie C.

        AMEN sistah!

        So happy you posted this response!

  495. Cindy

    Where should the oven rack be while baking?
    Thanks …

    • Anna

      I put it on the middle rack and it comes out perfect each time.

  496. Yeang loves Jenny

    Done this a few times. Super easy. Each time I introduce new additions. I have one waiting for my preheating oven. This time I’m making walnut, olives, cheese, spices for cheese dips, Italian spice and friend onions !

    • Darlene j

      2 questions:
      1) when adding stuff like rose are or cranberries etc do we need to adjust the main ingredients
      2) my bread comes out a bit sticky how come?
      Thanks in advance

      • Jenny Can Cook

        Please look at the FAQs for No Knead Bread Solutions.

  497. Suzan

    I have been adding sliced olives (Kalamata, stuffed green, small pitted dry black), about 6 of each, and Rosemary (about two 5-6 inch sprigs stripped ) to make the most delicious rosemary olive bread that will rival any artisan bread you can buy in specialty markets!! I add in these ingredients a little at a time, during the10-12 folds process of the recipe. Take my word for it, it’s simply delicious. Best bread recipe and so easy!! Next up for me: cranberry pecan bread!

  498. Leslie

    I’ve made this time and time again. Always consistent. Understand Artisan bread is very hard on the outside, but soft inside. For that reason good Fresh after cooked, and for toast the next day.

  499. Victoria B

    This is the BEST bread recipe ever! I’ve found that instant yeast works better than active dry, but I’ve done both and both turn out perfectly fine! Just make sure to not have the water be too hot. Also, I’ve never aerated the flour and its always turned out perfect for anyone wondering 🙂

  500. MASSLASS64

    The only Dutch Oven I have is 6 quarts. Will that work for for your No-Knead bread
    recipe? They are so expensive that I can’t afford another.

    • Maria

      Yes. The point of the Dutch oven is its heat capacity. Any size will work as long as the bread fits inside. Expect it to double when baking.

  501. Jeff

    My first attempt at bread making…….wow! Yummmy, worked out just as described and just as your pic. And video sows! I love hot, crusty bread! Thank you. 😀

  502. ILEEN

    Dear Jenny, this has changed my life…. I have enjoyed every loaf I’ve made.. which is a lot!
    I use the overnight method and have had great success… Even managed to develop a corn rye using caraway seeds and rolling in yellow cornmeal during the “second rise”
    Only problem I seem to have is when slicing the bread it is very difficult to “saw” through the bottom crust.
    Do you have a solution to this?

    • Jeff

      Yes, same issue. But oh so good!

    • Kat

      I use a cast iron trivet in the bottom of my Dutch Oven to keep the bread bottom from getting to hard. Works perfectly! Found online for less than $10.

    • Judy

      Difficult to cut through bottom of bread? After removing from pan , while still hot, rub a stick of butter all over the bottom.

  503. Melita

    I have made this bread a few times and it is quick, easy and delicious. My question is why does the crusty loaf turn soft after it cools down.

    • Rebecca

      I can’t tell you exactly why it goes soft. But that happens to my sourdough the day after I bake it. I just throw a few slices in the over for about 7-10 minutes to crisp them back up and it’s perfect!

    • Meredith

      Hi, Melita. I think it may be the humidity. I cool the bread for about an hour in the oven with the door slightly ajar using an oven mit. Any left over bread I bung in a brown paper bag to keep it crispy for the next day and longer. Hope this helps you.

  504. Kathi Valentine

    I made this recipe on Sunday and again this past Monday to take to my office today. I added cut up green olives w/pimentos, cut up kalamata olives, cut up up sun-dried tomatoes, oregano and garlic.
    It came out amazing! Wish I could put a picture here to show you.

  505. Cathi

    So far this is my favorite version.
    I do like to sometimes do an egg wash to the top and add everything bagel toppings before baking it.

  506. Jane Smyth

    Have made this a few times and it is wonderful. Do you think I could use sourdough starter rather than yeast? Would like to try.

    • Tyler B

      Someone on the r/breadit subreddit tried this and their results looked good. They say “For these I used a little less flour and a little less water, subbed 2 Tbs active sourdough starter for active dry yeast.”

    • Kendra

      I use this recipe for sourdough all the time. It’s so much easier, and turns out better than any of the fussy sourdough recipes I’ve tried. I use about 1 cup of very active starter when I add the water. Adjust the flour and moisture levels as needed. You know the shaggy consistency you’re after, so just adjust and stir until it’s right. Let it rest in the fridge at least overnight. 24 hours is even better. You will get a stronger sourdough flavor. Follow the rest of the instructions. Note that you may have to let it rise longer in the second rise because it needs to come up to room temp before it will start to rise. Turns out amazing every time! I’ve also done whole wheat sourdough. So yummy!

  507. Carole R

    Some people are looking for more flavour? I add onion flakes and it is amazing!

  508. Mindy

    My bread is beautiful thanks Jenny! But no taste.What am I doing wrong? Salt and yeast measurement are point on.

    • Jenny Can Cook

      You could try using more salt and also try the overnight method – some say the flavor is better.

  509. Em

    Thanks Jenny for the terrific recipes. I have made this recipes so many times this past month and half. Made white , white and whole wheat, plus added 1/3 cups each of white sesame seeds, black sesame seeds and sometimes with pumpkin seeds. Absolutely delicious. Used Dutch Oven. I no longer buy store bread anymore as this bread is so easy to make and yummy. Enjoyed your videos too. THANKS

  510. Lynn Lambert

    Made my bread in the Traeger Grill. Turned out perfect! Wish I could post a picture. Just did not get as brown as the oven!

  511. Lynne

    I have tried 4 times to make the dough. I aerated and added the correct measurements. Still my dough is coming out too dry. Help!

  512. Bob Tompkins

    Can you cook 2 loaves at once using 2 dutch ovens in the same oven?

  513. Suzanne

    Loved this recipe! Can I add dried rosemary to the recipe? How much do you think? Will It change anything in the baking process?

    • Jenny Can Cook

      Please see the FAQs.

      • CarolM

        Jenny – instead of using a pot/ lid in the oven (which I don’t have), can I just use a deep dish 8″ or 9″ cake pan or a deep metal or ceramic 9″ loaf pan covered with tin foil for baking the bread residing on the parchment paper (separating dough in half for two loaf pans) before rising on parchment paper)? This bread looks delicious and I would hate to miss out because I don’t have the recommended oven pot and lid. Thanks!

    • Leta

      I added rosemary and garlic into my dry ingredients – was delicious and the house smelled amazing!

  514. Jennie

    Hi Jenny
    I tried your bread recipe and it did not turn out – not sure what i did wrong- Does baking the bread in a Dutch Oven make the difference? that is the only thing I did not have so baked it in another deep pan with handles – please let me know as i would like to make it.

    Jennie Wheeler

  515. Asiya

    I make 6 loaves since yesterday! I was looking for a way to use up the 40lbs of flour my husband helpfully brought home for me!!!!! Great recipe. I made the whole wheat one too. I am going to try the overnight rise for convenience next time.

  516. WendyG

    Hi Jenny
    What size Dutch Oven do you bale your bread in?
    Thanks

    • Asiya

      I have a 3.5 quart Dutch Oven but a 3 quart one should be enough too.

  517. Pam Frech

    Jenny…not only are your recipes fun, easy and creative, but you are a HOOT
    Thank you so much. I love this site

  518. Sue

    I bake variations of this bread at least twice a week. I make whole wheat raisin with walnut bread for my hubby. And peppercorn-Parmesan bread for me. No matter what pan—I sometimes use the Lekue silicone baker—the bread is awesome. Jenny, this is the best bread recipe EVER! Thank you for sharing this with us. And where do I sent the bill for the bigger clothes I now need????

    • Sarah in Co

      Oh wow! Peppercorn and Parmesan sounds amazing. How much of each do you put in?

  519. Beth

    This is delicious. I have made the other loaves that raise 18-24 hours before. I needed bread tonight for dinner so I made this. I won’t go back to the other. I love the soft inside and crisp crust. Thank you so much for this wonderful recipe.

  520. Carlene

    Great crust and soft inside…hubby really liked it. My first one was a little doughy on the bottom, but still tasted great and used the recipe exactly. I use, exclusively, a Breville Smart Air Oven, and when I did heat up my LeCreuset dutch oven and placed the dough w/parchment it came out great. The next time I made this bread, about 3 days later :). I used my LeCreuset ceramic round baking dish, without heating up the dish first, and baked for 45 min at 435 degrees (mainly because my Breville even though set to 450 degrees only came up to 435) and it was perfect as well. I then took the cover off and did the browning for 10 minutes. Again it came out great! I just finished making my 3rd loaf, this time adding Italian seasoning (about 1 tsp) and garlic granules (about 1/2 tsp..give or take), and using the ceramic baking dish for 45 minutes…it actually didn’t really need the 10 min browning but did it anyway and it now has that “sourdough” crust look. It is cooling right now, so not sure how it will taste, but looking forward to experimenting with other “flavors” as well as the basic. I also didn’t have enough all purpose flour so added bread flour to see if there is any difference. Thanks so much for this recipe!

  521. D.J. from Shoreline WA

    Finally got around to making this again…. this time I made it, prior time my wife did…. They were equally perfect!! Amazing crust, very tender crumb, maybe a tad chewy in body, but its just wonderful…. Yes, I’m making another loaf this week as this isn’t going to last long around here. I slit the top of the loaf to let the steam rise while baking, and sprinkled the top with flour just before baking…. looks professional now! Thanks for the video and recipe!! Oh, last tip, I used measurements by weight, I’d do it again this way.

  522. Kay

    Made this today – came out exactly as advertised. Perfectly crusty on the outside and soft on the inside. Taste: felt it needed a bit of salt. Very happy with this recipe.

  523. Kathy

    Hi Jenny. This bread is absolutely delicious! I make the full recipe and then divide it into 2 smaller loaves….one to eat out of the oven and one to freeze! It’s a staple in my house now. Thank you!

  524. jackie

    My bread was crusty on the outside and soft on the inside, Taste was perfect. However, after following recipe to the letter, the dough was very runny/sticky and did not rise very much after the 35 minutes before working it out a bit. Some stuck to the bowl, which hasn’t happened with my other bread recipes. I wasn’t sure whether to add more flour so I did not. I made this bread on a humid night in CT – wonder if that affected the rising issue. I would think that yeast / rising dough is sensitive to weather. Anyway, I want to understand it so I can make good bread. I LOVE BREAD !!

  525. SarahB

    This recipe is so amazing! I have successfully adapted this recipe to my SOURDOUGH too! I am thrilled at my results! This is my new go to recipe! Thank you Jenny! (!!! I didn’t put enough exclamation marks in this post! Ha)!

    • Tom

      did u use a sour dough starter or citric acid for your bread.

      Thanks
      Tom

  526. Geri

    Hey Jenny, can this recipe be made into bagels? I have had so much success with your no knead pizza dough, so I was curious if this would work for bagels………thanx

  527. Helen R

    Received from a friend who LOVES bread and had made 6 loaves. I am making my third loaf today. Always delicious! Having it with garlic ramp butter tonight. This makes me a super star on leftover night. Thank you for making homemade bread absolutely approachable!!!

  528. Lorraine

    This was the first time ever making no knead bread, and let me tell you, it was the best and the easiest no knead bread I’ve ever made in my life. My husband absolutely loves it. It comes out perfect, hard and crunchy on the outside and soft and yummy on the inside.

  529. Christine L.

    I have made this recipe 3 times & love it, however, there’s only 2 of us & cannot (or should not?) eat this much bread over a couple days. Do you think this recipe can be divided in half, where we can let it rise, cut it in half, then refrigerate 1/2 If so, what temp & how long should I bake each loaf considering the loaves will be much smaller? Thanks for a wonderful & easy recipe!

    • Jody from Olympia WA

      Why not cut the Loaf in half and freeze half of it? As a single person living alone, I always keep bread in my freezer. It would be better to slice it before freezing, then you can remove however many slices you need. I am going to make one of Jenny’s bread recipes today since my supply of frozen bread has finally run out LOL

  530. CEP

    I’ve tried a number of other “ no knead” breads. This is the simplest, quickest. Fluff flour a bit before measuring.

  531. April

    This recipe was easy to make. And my bread was spectacular! It tasted as good as it looked! You really know your stuff. And you are fun to watch. If I could please ask a question. What brand on silicone brush(es) do you buy? I can’t seem to find the one you used for another recipe, which has very fine bristles and is soft. Thank you! You’re wonderful!

    • Jenny Can Cook

      It is silicone and made by Zyliss. I looked at their site to include a link but it appears they don’t make it any more.

  532. Pops

    Great San Francisco style sourdough bread adaptation
    Love the basic recipe; love sourdough!?
    Substitute citric acid (sour salt) for sea salt … that’s it!

    • Nicole

      I just love this bread recipe. I tried it adding about a quarter cup of nonfat Greek yogurt – I like Siggi’s- To give it a little more flavor. It was a big success it does make it a little less airy but it also means that it toasts beautifully and can cut fairly thin to do sandwiches

  533. Josseline

    Thank you very much for the tip on cleaning
    the bottom of the Le Creuset. I’m going to try it.

  534. Sharon White

    Love this bread. Have been making the overnight version for years.Tried this today and It is wonderful!!!I relocated to Colorado and had to experiment with high altitude baking.I have to add a full extra cup of flour and double the yeast and it comes out perfect.So good it is all I ate for my dinner tonight–yum!

  535. teafree

    Thank you so much for adding the weights! I find it so so much easier. And less mess.

    Thank you!!!

  536. Donna

    I’ve been making this,bread for about 3 weeks now, my family loves it, can’t get enough. I’ve tried different variations using this recipe as a base. Love it plain but also like it with cinnamon raisins and walnuts, apples cheddar cheese and nuts. Roasted garlic and rosemary also Asiago and garlic. All turned out great thank you for the recipe, I usually make two at a time in the oven with two more waiting to go .

    • Double Dutch

      Can you explain when in the process you add these things? I’d like to get more adventurous with things like garlic, olives, dried fruit…Also, when/how to add sprinkle on top.

      • sandra carter

        Hi,

        Add the extra items in your dry mix before adding the water. also you can put items on the top outside of loaf before you place in dutch oven.

        Enjoy

  537. Janet Christiaens

    I made your no knead dutch oven bread,.. thank you. very easy. What if you don’t want a hard crust? I expect 35 min with lid isn’t enough to cook the interior, so should I add another 10 – 15 min with lid still on?

  538. Madzi

    I made this today and it came out beautifully. Can’t wait to try out different versions, such as the whole wheat bread.

    Love your videos, too. I made the easy chocolate cake (vegan version) for my grandchildren and it was a big hit. Next? Stuffed cabbage!

  539. Anne

    I made this bread twice with all purpose flour and it turned out beautifully. I am doing it now with whole wheat flour and it’s not rising .

    • Jenny Can Cook

      Try my whole wheat version under “Breads.”

  540. Paul

    Epic fail. Thought I would try this for a shorter cycle than the overnight rest while using cold water. Seems Iike a much dryer mix. Took some work kneading after the first test to get it in any shape. Used the parchment paper idea but it stuck to the paper after I took it out of the pot. So much so, I had to throw it out.

  541. George Kiratzopoulos

    Been making this bread for the last 2 years and love it every time. Today I wanted something a little more creative so I added chopped jalapeno peppers in the mix about 6 heaping tablespoons. Of course since the peppers are wet I reduced the water to keep the correct dough consistency. After baking all I can say is WOW. Give it a try.

  542. Helen

    Hi Jenny, your bread recipe came out great. Was so excited. I see where your can put herbs in the bread, what about cheese? How much would you use?
    Thanks for the help. Love your site.

  543. Lynn

    Hello, thank you for sharing your bread making recipe. I just bought a AmazonBasics dutch oven especially for making the rustic bread. But when I was reading the instruction, it was said that “oven safe to 400F”, and I was checking almost all the recipes of making rustic bread in a dutch oven, and they all required to preheat the dutch oven with temperature at least 450F.

    I’d like to know, is there any alternative method to bake the bread in a dutch oven with lower temperature, like 400F ? Or do I have to increase the baking time longer ?

    Thank you.

    • Madzi

      Elsewhere on this website, Jenny has a method for doing the same bread on a baking sheet instead of a dutch oven. Do a search!

    • Monica

      I bought the Amazon Dutch oven, actually I bought two, one 6 at and one 4 at and they are perfectly fine in my oven. I also use parchment paper and the pots are clean.

      Small tip
      I cut the paper to size that it fits in the pot
      I put that paper into a bowl and
      Put the dough, after the first rise, on that paper for the second rise and transfer the dough with the paper into the pot. So easy and no burning yourself.

      And now I have to get the bread out of the oven. Smells heavenly

      Thanks Jenny

  544. Janet

    Wonderful recipe, thank you! It has turned out well each of the 3 times I’ve made it. I wonder if you’ve seen the “cheaters” sourdough bread recipes that are out there using yogurt as the shortcut. Have you tried any and if so–whose did you like? I will love to see your version!

  545. Elizabeth

    Hey there!

    Jenny, can I use a Cloche for this recipe? Any modifications?
    Thanks!

  546. Tania

    Why using a 1/4 tsp of yeast for 3 cups flour 1 tsp salt why not using 1 tsp yeast. Will the bread rise the same just by using 1/4 tsp yeast ????

    • Wolfhead

      Yes, there is a recipe for a faster bread on the Breads homepage. Check out “2-Hour Fastest No Knead Bread” that uses 2 tsp of yeast. She has also has 1 3/4 hour bread that does not use the 15 minute rest.

  547. Terri

    Thank you Jenny my bread came out beautifully!!

  548. Debra

    I live in a Motorcoach and only have a microwave/convection oven that will only go to 425 degrees. I have a Dutch oven but will 425 still work?

  549. Brigette

    Fantastic recipe!! Made several loaves durring lockdown and all were perfect!! Fresh garlic and rosemary in the last batch was exceptional ! Loved your video also ?

  550. Jim Castaldi

    Could one put chopped garlic and/or onions into this mixture?

    • Tracy

      I don’t see why not? I have been adding Italian spice (dried herbs) and it’s been a hit. I tossed in some wheat bran too, today, with the Italian spices. Today we are experimenting with honey and other spices for a sweet bread. There are 4 bowls on my counter! Have fun! I love the fresh garlic idea. Have fun!

    • Jenny Can Cook

      The FAQs have lots of ideas for additions to no knead bread: https://www.jennycancook.com/no-knead-bread-solutions/

  551. Mary Rose

    I’ve made this 3 times in the last 10 days. It turns out perfect every time! I’ve also shared this with friends and encouraged them to make it too!
    It’s so easy and fells like a great accomplishment!
    Thank you so much

  552. Michiyo

    This is the easiest bread I’ve ever made. To speed things up, I’ve used a whole package of yeast instead of 1/4 tsp. Works great! My son will make this bread tonight. Looking forward to it!

    Also, Jenny’s recipes are perfect for my style of cooking!

  553. Dina

    I have 7.25 qt Dutch oven, should I double the recipe so the dough doesn’t flatten out?

    • Mary

      I did 1.5 times the recipe, turned out great! I use overnight method. Increased the cooking time with lid on plus 5 min, didn’t change the cooking time without the lid.

  554. Debbie

    I made your bread today,served it with a roasted cauliflower stew. Dinner came out amazing. This is the easiest bread I have made. Will save the recipe and following your cooking site more closely .
    Thank you so much.

  555. Pam Edwards

    During the shelter-in-place guidelines, several friends are baking the no-knead breads. I love artisan bread and am looking forward to trying your recipe. Your video was such fun to watch and made me want to try it. I love your tongue-in-cheek humor! Keep it coming. We all can use a good laugh during these trying times.

  556. Diana

    Jenny,

    The bread turns out really nicely but the bottom is a bit hard. It’s not burnt but really hard. Any suggestions?

    Thanks,
    Diana

    • Gary C

      When it’s time to take the lid off, remove bread from dutch oven and finish baking on wire rack, that will help bottom from getting overcooked and too hard.

    • DENISE NAPOLI

      Add a baking sheet one row below your Dutch oven.

  557. Sabrina

    I had made 4 loaves of no knead no Dutch oven cranberry walnut bread (with water bath) in the lower oven of my double oven. Every time the top came out way too brown. Yesterday the loaf top actually was black- burnt!
    I’m curious if the amount of water for the water bath to make this kind of bread has anything to do with how brown (or burnt in my case) the bread top would be? I followed a friend’s recipe & she said to put in just about a regular coffee mug amount of water. But yesterday I poured in maybe double the amount of water.

    I just couldn’t figure out why… my 3rd loaf I lowered the temp from 450F (recipe) to 425F using convection option, top still super brown (at least not black burnt like yesterday’s 4th loaf)

    would really appreciate if you could help? Thank you!!

    • Jenny Can Cook

      I don’t use a water bath for this bread because there’s plenty of steam created inside the Dutch oven. I can tell you that convection cooks hotter and faster than a regular oven so I would not use it for this recipe.

  558. Katelyn

    This was my first time making bread and it turned out to be wonderful! Such a nice crunchy crust and soft inside. I made a double recipe and baked it in a large cast iron pan and covered it loosely (so it could expand) with foil. This is a recipe I will be saving and making again soon! Yum! Thank you!

  559. Laurna a Calabrese’Coluni

    Hello everyone can you please help me I am crazy about Jenny, he4 video she makes me laugh, and her recipes, last night I made her dough and apple very good, tonight her macaroni, sorry I will get to the point now.

    I need help I made her bread recipe four times, out of the four my husband made the bread once, he4 is the problem I heat the water on a pot I don’t boil it
    When I pour into my bowl and start turning it’s not as smooth as Jenny’s dough
    What am I doing wrong, on of the four times I threw away the bread because I saw after 30 minutes it was not looking right.

    Thank you everyone for your help, looking forward to your reply back.
    Laurna C.

  560. Jan

    Dear Jenny – I love your video on the crusty bread recipe and your enthusiasm is so exciting when making this bread. My bread came out excellent – my only problem the crust was very hard on the bottom- any way to prevent the crust on bottom from being so very hard.
    Thank you – don’t ever loose your excitement!!!

  561. Paul Heymont

    First, thank you not only for a great recipe but also for an entertaining video. Returning to breadmaking after years away, and fell into your recipe (I never made no-knead breads before).

    I’ve passed the recipe, and bread to quite a few friends now, and thought I’d share my current variation, which I’m really happy with.

    Taking you at your word about flour substitutions, I made it several times with 2 c. all-purpose flour and 1 c. whole wheat, with good results. My new go-to, though adds a cup of yellow corn flour or cornmeal (I’ve used both), an extra 1/4 tsp of yeast and an extra 1/2 cup of water. And 1 Tbsp of caraway seeds, but that’s not for everyone.

    Same baking time, and it has a nice texture, yeast hint and the corn makes its presence known without being an actual taste.

    My actual baking is in a dusted loaf pan,because I want sandwich slices. I put my big oval aluminum roaster in the oven, drop the loaf pan in and put the lid on.

  562. Carol

    This was astounding! So simple, perfectly explained, crusty as anything I’ve purchased at great bakeries. Won’t last too long!!

  563. Adrienne Clamp

    I envy-
    You said you had good luck with whole wheat flour. Did you use any white at all. When I have made whole wheat bread in the past (different recipes) they always had you use some white. I am just checking. My husband is a whole wheat guy and I am a white bread girl but would like to try whole wheat for him. Thanks.

    • Jenny Can Cook

      Please see my Whole Wheat No Knead version under “Breads.”

  564. Linda

    OMG!! First time made it today. Came out delicious. I will definitely make it again. Thanks for a great recipe ?

  565. Darren

    My family calls it “Jenny Bread” as in “Dad, can you bake another loaf of Jenny Bread?!?”

  566. Lisa

    My husband has made this several times and it gets better and better each time. Thanks for the recipe, Jenny.

  567. Peter

    Hi Jenny
    I have tried making the Dutch oven bread 4 times now I have followed the recipe exactly and tried reg and bread flour ,but every time my bread ends up very heavy in the centre , can you suggest what I should do . The crust and taste is great .
    Thanks Peter

    • Jenny M

      Hi – I’m not “the” Jenny you were writing to ? but . . . I let the yeast rise a little bit in the water before mixing all the ingredients. It helps my bread rise (my old oven sometimes has trouble staying hot enough so I have to get creative).

      • Joanne K.

        I like your suggestion of yeast and water mixed together first. I have the same problem and thought maybe it was the salt reacting negatively with the yeast. ???

    • Michael

      Hi Peter. Try baking the bread in the dutch oven for 35 min instead of 30, before taking off the lid, and then bake for another 10-15 min with the lid off. This worked for me.

  568. Darlene

    I have been looking at bread recipes that are made on top of the stove; have you ever made that recipe on top of the stove? If so can you explain how to do it. I would like to try it. I have a gas stove, so even if the electric would go out I could still use the top. Thanx

  569. Roseetta

    We did not like your no knead bread. Crust was Tough! I’ll stick with my quick and easy yeast roll recipe that I got from woman’s world several years ago. A guy made them for a holiday at friends. It was his wife’s recipe and she had passed away. Best ever!

    • Penny

      That information is not helpful in any way, Roseeta. Jenny says to bake it from 10-30 minutes the second time without the lid. Maybe you overcooked it.

      I’m sorry, Jenny, that you’re subjected to rude comments when you’re giving of yourself so generously in this way.

      Personally, I’m grateful for the recipe and can’t wait to make it.

    • Erin

      Why would you even bother to post something so unhelpful, rude, unnecessary and downright anti-social? Please perhaps read all instructions, such as where she says to put it in a ziplock bag after it cools in order to soften the crust. I make this bread every day for myself and neighbours and it’s well loved by everyone. Just take your selfish negativity elsewhere.

    • Dtgarci

      Roseetta, rude much? It’s amazing that so many others have successfully made this recipe and loved it! Others have made it, had a problem with it, and asked for advice on how to improve their own technique! You truly lack social skills. Please take your yeast rolls and move on.

      • Monica

        Thank You. We need more people like You. I agree. Jenny is so kind to share her time and talent with us. I am 60. And finally, I can cook ! All because of Jenny. Negativity has no place here. Monica Safreed.

    • Wendy

      I agree with everyone else. Your comment serves no purpose other than to tear down. You tried it and didn’t like it. Oh well. Keep it to yourself. Negative Nelly needs to move on.

  570. Joanne

    Jenny, thank you so much for making me look like the most fantastic cook! This recipe is amazing and so easy to make. I no longer buy those artisan loafs at the grocery store. This bread is so much better and so fresh.

  571. joyce

    someone asked about their dutch oven turning dark while baking their bread. mine got a tiny bit beige colored. i just used baking soda and lemon juice & a brush. it is all white again.

    bread is delicious and EASY.

    • Carolann

      OMG. I bought a new pot to make this bread. The bread came out perfectly but the inside of my pot, too, turned dark and splotchy after this first time use. I contacted the seller and complained and they agreed to take the pot back. Is it the high heat baking that maybe discolors the white ceramic interior? Whoops. Maybe it wasn’t the pot’s fault at all.

      • Cheryl Micheau

        YES!! That’s why I purchased two Lodge 5 Quart Cast Iron Dutch oven-pre seasoned cast iron pot and lid just to save my LeCreuset and Stuab dutch ovens.

      • Jenny Can Cook

        I have a Le Creuset Dutch oven and an inexpensive one from Kohl’s, both with white enamel interior and neither interior has ever discolored from making this bread. If yours is rated safe for 450F that really should not happen.

  572. Cheryl l

    This is amazing bread I make it all the time. Today I added 5 tsp of everything but the bagel spice to the dough Just before baking I sprayed the dough with water then sprinkled more spice on top It was outstanding.

  573. Deepa

    Hi

    I made the bread twice. The first time I made the bread it good. The second was good. My niece and sister liked the bread. It was easy and quick. Thanks for the recipe.

    Deepa

    • Deepa

      Do you have tips have to make bagels? Does anyone have tips how to make bagels?

      Thanks
      Deepa

  574. Terri

    I thought I totally messed up the bread. Did look bubbly at the 3 hour mark. Read all your recommendations, and let it sit a bit longer only because we went for a walk. Followed through and just baked it.. as you recommended..it turned out amazing..wish I could have sent a picture.

  575. Linda Zuckerman

    Jenny, I love your recipe! I watched your video about 4 times paying close attention to every word. I have experimented a few loaves until I got the texture just right and now I have made over 20 loaves and given them to friends and family! They turn out perfect every time! The Baking time is right on, the ingredients are right on! Thank you for making it so easy! I have also decided to make sour dough with your recipe so I have my sour dough starter and I just add what I want and then subtract some of the water. It is delicious!!!

  576. Dani

    I just put the dough together and its sitting for the next 3 hours. Excited for dinner tonight with homemade bread, sauce and pasta!

  577. Athena lee

    Hi Jenny. Thank you for your easy to follow recipes. I have made a couple of your recipes and my family especially loved the raisin cinnamon braided brea

    Love your working wood board. Where did you buy it and what is the size?. Looking to purchase one.

    Thank you and stay safe,
    Athena

    • Jenny Can Cook

      I bought it years ago at Williams-Sonoma. It’s 16 x 22 nches.

  578. Robyn

    Love, love, love this recipe. I have never baked bread before – and since I have found this recipe, bake it regularly for myself and others, always a hit! Thank you Jenny 🙂

  579. Doug L

    Yeast is almost impossible to get. I’ve read that you can use baking soda and lemon juice in lieu of. Is that possible for no knead bread and what would the proportions be

    • Dani

      Doug, check with a local pizza joint/restaurant or bakery, maybe they will sell some yeast to you. That’s what I plan to do once my last packet is gone 🙂

      • Laura S.

        I ordered my yeast from amazon. It was delivered the next day.

    • Sooze29

      Try wafflepantry.com as they sell SAF Instant yeast in one pound packages for 9$ plus shipping.

      • Paul Heymont

        I have the SAF yeast; came from my local market. It’s a lot at a time, but if you freeze it, it keeps nearly forever. I’ve split mine into a couple of jelly jars with tight lids and tucked it away…

  580. Mary Anne

    This is the best bread easy directions and delicious. Being a big baker but a first time bread baker this will be a recipe that will be made as a regular part of my recipe file.

  581. KTP

    I have never made bread before and I am so excited to try this! Could I score the bread and drizzle on butter before it is baked ? And could I also add minced garlic or herbs at some point ?
    I must say … I feel as if I am in your kitchen with your video. Watching you is so calming and enjoyable !! Loved the story about the baseball !! It makes this quazzy quarantine more bearable !
    Thanks !!

  582. Lisa Charlotte

    I have a 9qt dutch oven. Can I double there recipe and use the same times for proofing and baking?

  583. Marge Trammel

    I made this bread for the first time. It was good but it seemed a little undercooked in the center. I used the inside of my crock pot since I don’t have a Dutch oven. Any suggestions for getting the center a bit less doughy?
    Thank you! Loved the video

  584. Grace

    Hi Jenny, this is the first time I have made bread and it turned out amazing. Your instructions are great and easy to follow. I will definitely make this again. Thank you.

  585. Doreen

    Are u familiar with the instaferm Instant yeast and can it be used in your recipe.
    Thank you

    • Nataliya

      I’ve used different type of Instant yeast and works great, if that helps.

  586. Aurelia B Robertone

    I made this bread three times. The first time is was too moist. We toasted it. It was delicious! The second time I made sure the kitchen was warmer and warmed the bowl. It was still slightly moist. We again toasted it. It was delicious. The third time I heated the kitchen, heated the bowl and set the oven temperature to 475 so the oven thermometer read 350. The bread was still slightly moist. Should I decrease the water or increase the flour? The dough seemed quite moist the third time. We love the bread so I would love to get it right. Thank you, Aurelia

    • Jenny Can Cook

      I think the heat you’re creating may be the problem. This recipe needs room temperature resting time. And I’m confused about your oven temperature. It should be 450. If you follow the recipe exactly, I think you’ll get a better result. Trust the recipe.

  587. Wadda

    Enjoyed your bread recipe! Do you have a good kapusta recipe? My Aunt Rosie made the best sauerkraut. Unfortunately I never asked for her recipe. She always had it made. I miss it terribly and no one got her recipe because she always made it. She came here with her Mom and Dad. They were from Galicia.

  588. LINDA TRAHAN

    jENNY….. YOU ARE WONDERFUL!!!! IVE BEEN MAKING THIS BREAD FOR QUITE SOME TIME, AND IT’S ALWAYS FANTASTIC! SHARED YOUR WEBSITE WITH MANY. I LOVE ALL OF YOUR RECIPES AND IDEAS. THANKS SO MUCH FOR SHARING YOUR KNOWLEDGE AND TALENT!!!

  589. Douglas DeFusco

    i am a 75 year old Italian and i do all of the cooking in my home and i have been cooking for over 58 years and when i lived in Rhode Island i had no problem getting good bread than i moved to Florida and couldn’t find good bread anywhere i want to thank you for your video now i make all of my own bread and give it to all of my neighbors and they all love it
    thank you do much
    Doug

    • Jenny Can Cook

      You’re a good man to bake bread for your neighbors. ❤️

  590. Sally Chenevert

    I love love this recipe! Once I realized that wax paper and parchment paper are two different things, my bread turned out perfect!! I’d like to try adding cranberries and walnuts to the recipe, as did one of your subscribers, but wondering when to add to the dough! Thanks for the fabulous recipe.

    • Jenny Can Cook

      Please see the FAQs.

    • Tina R

      Sally, I just put mine in right after i stir in the water and make the dough. Just mix it up a bit. When I use cheese I usually use hot water instead of warm, because I think the cheese will keep the yeast from actvating for the three hour loaf. Always turns out perfect

      • Jan K

        Tina, what kind of cheese and how much did you use? Thanks!

  591. JP

    I just can’t even thank you enough. After decades of people thinking I can cook, I finally made bread because of you … and first time out of the gate it was PERFECT!!! You’re my celebrity girl-crush, I love you to pieces and your videos are wonderful, so helpful and easy to follow. You changed my kitchen life by getting me over the fear of tackling bread. Just keep being you, you’re the exact thing we all need in our kitchens.

  592. Sharon L.

    Hi Jenny, I made this bread in my Dutch oven last week and it turned out FABULOUS! It was my first time making bread and I was doubtful something so easy to put together, would come out as this did. It’s going to be my “go to” bread recipe when friends ask me for an easy one.
    My local supermarkets have all run out i flour, so I haven’t been able to make another one. But I did want to know if one can add dried fruits to this mix?
    Thank you!

    • Jenny Can Cook

      Please see my other variations of no knead bread as well as the FAQs.

  593. Miro

    Great and easy to bake,

  594. Art Whelan

    Hi Jenny,
    Love your recipes and your videos. Just finished making your no knead crusty bread (again) and it came out great (again). So easy to make and so tasty. I do have a question for you. Because all ovens are different effecting cooking time, is there an internal temperature you suggest for your crusty bread. Several sites have recommended temperatures ranging from 190F to 210F. I have been using around 195F and it seems to work ok but was wondering if you ever use internal temperature. Thanks,

    Art

    • Jenny Can Cook

      I do not generally use internal temperatures but I believe around 190 is standard for regular breads and 200 for richer breads made using sugar, milk or eggs.

  595. CJ

    How long in the oven if I make a bigger loaf (two recipes) ?

  596. Sr Robert Tait

    Jenny,

    I made this again and it’s just perfect. I would like to make enough for about 3 dozen people. Can you give any suggestions for a pot? I only have one Dutch Oven………….

    • Jenny Can Cook

      I’m sorry I don’t know. Maybe someone else will help out.

      • peggy

        My dutch oven has parts I dont think are ok for 450,So I used large corningware.Also,maybe try a crockpot insert &cover.

  597. LK

    Hello Jenny,
    I had never baked a bread before until I saw your video on Youtube. Thank you very much for the wonderful video, webpage here and the awesome FAQ. You are super helpful and really made our shelter-in-place life a lot better! Thank you, thank you, thank you!

  598. Nancy Pham

    This recipe is amazing and so easy! I used fresh yeast and was worried about it affecting the results but it was great! My husband will not stop gushing about how good this bread is. I also tried the 2 hr recipe but i like the texture and flavour of this one better. Thank you Jenny!

  599. Judy Tucker

    Hi Jenny, going to try the bread. How big does the Dutch oven need to be? Mine is vintage Dansk and not as large as what you showed. Does the size change cooking time also?

  600. Dawn

    Hi Jenny,
    I just wanted to thank you for the recipe. We absolutely love it.
    And it came out perfect!! Easiest bread I have ever made.

  601. Jess

    I bought a dutch oven especially for this. I’ve made the dough, it’s in the final rising stage before baking… and I noticed the handle for the lid looked like plastic. I looked it up and evidently this dutch oven is only safe for 350 degrees. Can i bake without the lid, or bake at 350 for a longer time?? I’m a complete novice at this. HELP?!

    • Jenny Can Cook

      I don’t think 350 would work for this bread but there is no harm in trying. You might want to try the “No Dutch Oven” version. People have found Dutch ovens rated up to 500 degrees online. I know Kohl’s has one from Food Network for around $60.

      • Toni

        The plastic handle on my inexpensive Dutch oven could be removed. My husband replaced it with a long screw inserted from the underside of the cover, a nut screwed up about an inch on the screw which had a large metal washer resting on it. It was then topped with a wing nut. No awards for loveliness but it absolutely works. Like the rest of the pot,it is hot after being in the oven.

        • Jenny Can Cook

          Thanks for this tip. You’ve got a good man there! ?

  602. Lucinda Kiessling

    Is there a particular type of Dutch oven that you recommend, Jenny for both baking bread as well as making soup on gas stove?
    There are so many on the market at all different prices and various reviews for each good and bad. It is confusing and my wish is to buy one and not have to replace it ever.
    Look forward to hearing from you at your earliest convenience.

    • Jenny Can Cook

      I know that Kohl’s sells an enameled cast iron Dutch oven (Food Network brand) that’s rated up to 500 degrees for around $60.

      • Lucinda

        Thank you, for your quick response and suggestion, Jenny. Unfortunately Kohl’s doesn’t ship to Canada so will either purchase one locally or wait till the borders open up once again. Read your bio and my you have had an exciting life and career. Wow!!!

        • Erin M

          Hi, Lucinda,

          I got a great 7 quart cast iron enamel coated Lagostina Dutch Oven at Canadian Tire last Week in their 70% off sale. It was $99. They have Paderno ones on sale this week for great prices.
          Check the flyers online. Good luck! The bread is amazing so hopefully you get one!

    • Brenda Nyquist

      Big Lots has a 4 quart dutch oven for $40. I don’t know if there are Big Lots in Canada. This pot works great.

  603. Reeser

    Jenny, (I hit the send button too quickly)! This is absolutely fabulous. I made one loaf and probably should have made three! Not a crumb left! It was just perfect. I”m going to try the rolls next! I just love your site! Thanks a million for sharing your gift of cooking with everyone!

  604. Reeser

    Jenny,

    You are now my FAVORITE COOK

  605. Cathy Burton

    Best and easiest bread recipe

  606. Cathy Burton

    This is the best and easiest bread recipe. I did add more water to the recipe. It’s a must to use a thermometer. The video was very helpful. Great bread to share with family and friends.

  607. YG

    Dear Jenny,

    I am very tempted by your “Faster No-Knead Bread” recipe and would like to experiment with it. There’s one thing, however, which you’re not mentioning in the recipe – add-ons. Is it possible at all to add, say, dry rosemary, fennel, coriander, caraway seeds or dried tomatoes to the dough? If positive, at what point this should be done and whether this will affect the amount of yeast that you add and/or the baking time?

    Thank you in advance for your attention to this query.

    Kind regards,

    Yuri
    NYC

  608. mark schaefer

    mine is in the oven right now made dough this morning and finished up when i got home ….looks like its going to be a keeper 30 min to go enjoy cinqo de mayo

  609. A55mcalister

    I love the video! It helped me see what I did wrong— I used too much yeast and put it to rise in an 80 degree environment instead of on the countertop. These things made it very runny and therefore flat. Thank you again for the video! And I love the apron.

  610. Lou

    OMG Jenny. This recipe is the best. So adaptable and forgiving as you say. Made 2 loafs. One I added about 1/4 to 1/3 cup of craisins, left over granola cereal (you know, the really crumbly stuff left at bottom of package) and some sunflower seeds and the result was amazing. I was worried at first that by adding the extra ingredients and not adding any more liquid, the dough would be too dry but it turned out amazing. You said to trust your recipe and I did. I don’t think I’ll ever buy another loaf of bread from the store again.
    2nd loaf I used 1/3 of Oat Bran instead of the flour. Again turned out amazing. Didn’t rise as much but so yummy. Thank you for all your wonderful recipes.

  611. Kerry

    I have made your bread before using a conventional electric range. I now have a Miele Induction Range and things in this oven cook in about half the time. I just don’t believe that the time would seem correct for this range. Would you have any input on how to have this delicious bread come out perfect in this type of range? Any direction would be most appreciative!
    TIA
    Kerry

    • Baycap

      Induction is only for the burners. The oven is regular settings, so 450 degrees is the same as before. Same time and temperature.

      • Kerry

        Duh! Thank you for answering that uber dumb question of mine! Ugh……
        I use convection cooking in the range. #feelingstupid

        Thanks again!

    • Jenny Can Cook

      From my experience, convection is not great for baking because things can get overdone or burned. If you have the option to turn off the convection I would recommend you not use it for any baking, even this bread. If you can’t turn it off, keep an eye on the bread, especially after the lid is off so it doesn’t burn.

  612. Sophia Karabatsos

    BY FAR this is the BEST bread I’ve ever had in the U.S. (most American store bought bread is awful). This reminds me of my hometown Greek village bread that we would tear up while it was fresh out of the oven and dip in a bowl of our homemade olive oil when I was a kid. I’m feeling quite nostalgic right now,..I literally almost ate the entire loaf by myself!. It’s SOOOO GOOD! Thank you for this amazing recipe! I will never even attempt to buy bread in America again. This is IT.

  613. Theresa Perri

    I followed the recipe exactly as written and my dough was very wet and I had to keep adding flour after the first rise. I have been baking bread for awhile and I don’t understand why my dough was so soft and needed so much more flour. I can only think that by stirring the flour, less flour was used so I question aerating the flour before hand. I will make this bread again but skip the aerating of the flour.

    • Jenny Can Cook

      The FAQs might be helpful.

    • Kevin Atkins

      I’m no pro baker, but I know there are many of factors that effect breadmaking. The temperature, humidity, and elevation difference between your area and where the recipe was recorded can make a big difference. Unfortunately, I don’t know of any key or conversion to compensate for this. You just have to make a few loaves and make some fine adjustments to the hydration, proofing time, baking time, and temperature.

      As far as aeration, the purpose of aerating is to attempt to give a more consistent measure. I usually bypass this altogether and just go by weight, which will always be consistent regardless of settling, packing, or aeration. One cup of all-purpose flour should weigh 4 1/4 ounces (120 grams).

  614. sez_frankie

    No Knead Bread Recipe
    Demystified !
    Magic Revealed
    So Easy and So Good

    I made this over the weekend and was amazed. My grandpa was a baker and I am certain even he is proud of my results.So many compliments from friends and family.
    It is everything you said it would be in the video.
    Thank You so very much Jenny

  615. Betty

    I just made two loaves of this bread and it was delicious. I am going to try the doughnuts next. Thank you Jenny!

  616. Hazel

    can I bake the bread in the Dutch oven with cover and use a flour sack towel instead of parchment paper under it

  617. Serena

    Good morning Jenny!
    This is hands down the best recipe for bread so thank you for sharing this! It’s quickly been shared between our neighbours and now everyone is baking bread! 🙂
    One question I wanted to ask – can you incorporate cheese into the dough (not just too with cheese)? My hubby asked for cheese bread and I wasn’t sure if adding cheese into the warm dough would change or compromise the recipe?

  618. WClady

    I love this recipe. I passed it on to my granddaughter and my daughter and they both make it now. We all add different herbs and spices and it always works. I made some loaves with home ground Red Fife flour. It was delicious. My husband loves the raisin variation I make.

  619. Rita

    Can I use almond flour? If so, is it different measurements and baking time? Do I need to adjust other ingredients ??? Thank you so much!!!
    Trying this today for the first time! ????

    • Jenny Can Cook

      This recipe will not work with almond flour – it needs gluten.

  620. dimack

    Love your recipe, never made bread before and this one worked for me. Overall it did come out good but I do have a question. While the dough is sitting waiting for the oven to heat up to 450 my dough doesn’t seem to rise at all. It only took my oven 25 minutes to heat up, should I have left the dough to sit longer? I did try both methods, fast and overnight.

    Thanks

  621. Kristen M.

    Thank you for this delicious, super simple recipe! I followed them to the letter and just before the second rise I topped one loaf with Asiago cheese and the other with “everything but the bagel” seasoning. They were a hit! My family loved them, as did I. Thank you!

  622. Pat

    All I had on hand was presifted flour. Will this affect the outcome of the bread?

  623. Wilsause

    I cannot say enough praises of this bread recipe. Easy peasy no word of a lie. Thank you thank you. This bread is the best. I have been making it almost everyday. Have given it away to family, and they all love it. The very best part of it is you only need a quarter tsp of yeast which is awesome because it is so hard to find yeast in the stores right now. This recipe is definitely a keeper.

  624. Porcamiseria

    I am a pretty good cook, but not a baker. In 2012, we had an Italian exchange student living with us. Before he was able to make me understand he wanted some yeast, he had his mom send him some. So…..last week, I made this bread with almost 8 year old yeast from Italy. Guess what? It worked. While I was waiting for the oven to preheat, I became concerned about the yeast. I read how to test the yeast, i.e. how to proof it. I put the remainder of the packet I had used into a quarter cup of warm water with a teaspoon of sugar. After a while, I had a cup of frothy, bubbly foam. So much for yeast only living 12-18 months. My bread was delicious. So I guess I’ll just use up this 8 year old yeast! I’m going to make another loaf this weekend. It was delicious. Thanks Jenny!

  625. Maurica Jones

    Such a great bread recipe. So very yummy

  626. Carole Pucci

    I just made your bread and it was delicious.
    I definitely will make this again.

    Love it,

    Carole Pucci

  627. Nina

    Hi Jenny!! ThankU again for your great recipes! I initially was doing the Fastest bread recipe, but soon realized that the extra hour was negligible when you weigh it against the 1 1/4 teaspoon of yeast! So yesterday I put together the Faster Bread Dough recipe (1/4 t yeast + 3 hours) but ended up leaving it on the counter all night. This morning I had a hankering for the Red White and Blue bread they make at Wegmans. Sooo using the already ready dough, I added 4 blueberries, small handful of cranberries, a cherry and a strawberry chopped small- some walnuts and a bit of honey, sugar and cinnamon. Voila!!
    Yummy Breakfast Red White n Blue Bread!! ThankUuu!! God Bless You!

  628. Keith

    Thank you so much! I’ve been baking bread for years, but this recipe has become my favorite, almost too good to be true. Lately I’m doing 80% whole wheat/20% all purpose loaves with walnuts, sunflower seeds, pepitas, cranberries or raisins, and a tablespoon of molasses. A recent purchase I now couldn’t do without is a sheet of reusable silicone coated parchment paper (Super Parchment, 13 x 17). Not a perfect fit for my dutch oven — so I get some “wrinkles” on the sides of the loaf — but makes handling the dough much easier, doesn’t stick to the sides of the loaf, and produces great browning results.

    • Coco

      Hi Keith: I love your idea to add cranberries, nuts, whole wheat flour, molasses! Do you use dried cranberries or the fresh/frozen? Do you toast the nuts first? Lastly, do you use THIS recipe of Jenny’s fast bread but just make your notes adjustments.

      Thanks in advance for your reply?

  629. Carrie

    Can I add rosemary and how much to the no knead bread?

  630. Billie

    Jenny,
    What an awesome site! I came across the Dutch oven bread recipe and loved your video…. the recipe and the wit…… and then all of sudden it hit me…Jenny Jones!! ( Hey, it’s been 7 weeks of lock down, give me a break on the delayed recognition.)

    The break is baking now…..Thanks for the easy recipes sprinkled with humor.

  631. Erin the Fire Starter

    Soooo, I tried this bread today, but had never cooked with a cast iron Dutch Oven. I washed it when I got it and oiled it with mineral oil. When I heated it in the oven at 450, and took the lid off to put the dough it, oh boy was there SMOKE. Hubby was on a conference call and the smoke alarm went off. It was mayhem. I opened all the doors and answered the call from our alarm company. My house now smells like burning plastic. I did save the dough and put it on a cookie sheet (God help me if the parchment paper ignites). I hope it doesn’t taste like plastic. I think my husband is now really regretting not building a she-shed and outdoor kitchen like I asked for at Christmas. Currently waiting to see if I will still be married once he gets off the conference call…..

    • Wolfhead

      Your summary of your first attempt at making the bread did not include the lesson learned: do not oil your Dutch Oven. The parchment paper will keep the bread from sticking to the pot.

  632. Rita

    My bread tasted and looked great, but didn’t raise as high as yours. I’m from Denver and wondered if I should up yeast to 1/2 tsp to adjust for altitude? Many thanks!

    • Lisa

      I live in Loveland, CO. (5360 ft) and I used a teaspoon of yeast. The bread was perfecto! And I have failed at every yeast bread recipe I’ve tried so far. This recipe is a keeper!

  633. Jill

    I’ve made quite a few no knead crusty bread all turned out great. The last 2-3 loaves I’ve made, the top has not cracked. Any idea why? Same pan, etc. Thanks Jenny!

  634. Gloria Bertolozzi

    Can I do this with convection?

    • Margaret

      I made this recipe yesterday using convection and it turned out great. The only thing about using the convection is when you put the bread back in the oven without the lid, check it after 9-10 minutes. Mine got just a little too dark/burned in some spots on the crust.

  635. Karen

    I made this bread 2 times yesterday the first time looks like I had used a tad bit more water and I couldn’t shape it. So scraped it made another one and it was amazing just melted in my mouth. How and where do you suggest storing this bread

    • Jenny Can Cook

      Please see the “How To” posts in my blog.

  636. Karen G

    Have made this several times in the last week. Added crushed garlic and fresh rosemary. Wonderful and so easy!

  637. Terri D Hollestelle

    Love this recipe!! I make 2 loaves at a time because my family scarfs is down so fast!

  638. Rebecca

    Thank you so much for this recipe. My 8 year old daughter and I made it to go with a beef stew she also helped me make. She did all the mixing and measuring for the bread and I did the dangerous parts with the oven. She was so proud of her homemade bread and it was delicious!

  639. LadyT

    This recipe is so easy and tastes incredible! I’ve been baking it weekly, and have also made olive and jalapeño loaves with this recipe as well. Thank you for sharing.

  640. Margret Schaefer

    Thanks you so much for this terrific recipe! I never made bread before now, as I suffered from “fear of yeast,” but this was so easy that my very first loaf turned out great! And funny thing: since I didn’t have enough white flour (it’s a commodity that’s hard to get these days!), I used half whole wheat flour–and accidentally forgot the salt…. But the resulting saltless crusty bread (which I understand is Tuscan-style) was so delicious that my 7 year old grandson pronounced it “the best bread he ever ate”! And we live in Berkeley, Ca, home of some of the best artisanal bakeries in the world!! I think it wouldn’t have been good if I had used just white flour–it was probably the wheat that gave it its flavor.

  641. Jo-Ann

    I’m new to baking bread. I made it both overnight and the 3 hr version. For me the 3 hr version can’t put much better. It is very important to measure the ingredients exactly. This will be my go to bread recipe.

  642. Erin

    I was worried when the dough did not look any different hours later but dam I made bread. I made bread that was like I was at a restaurant. It was dense but so yummy. So easy! I wish I could add a picture.

  643. Ryan91

    Made this today and it was EXCEPTIONAL! Only complaint was my bottom was a little overdone and became quite hard! Any suggestions? Should I move the baking rack, adjust the temperature, or try anything else? Really love the recipe and instructional video! (:

    • Linda B

      My daughter bakes a lot of bread. When this happens, she suggests placing a cookie sheet one rack under the dutch oven for the last 15 minutes to keep the bottom from getting too dark or hard. I have a ceramic/stone cookie sheet and I use it. It shields the bread from so much heat during the last part of baking. Hope this works for you!

  644. Mar

    Made your bread every day for a week. Reading the comments I certainly am not the only one that finds you and your method of baking/and cooking so easy to understand. You make it fun to bake.

  645. Barbara Helen

    When covering with towel before baking, does this need to be a damp towel?

  646. Elly Sullivan

    Can I refrigerate the dough to bake the next day? Thanks.

    • Jenny Can Cook

      I would suggest using the cold water method (mentioned in the recipe) and leave it on the counter overnight, not refrigerated.

  647. Jen

    Jenny! I just found you online and you’re adorable and hilarious! I can’t wait to make your No Knead Bread today. You said we can use whole wheat flour too… but would it need more water then? Do you know how much? Thank you for your great recipes!

  648. Jo-Ann

    Is the measurement for fresh yeast the same as dry or packaged yeast

  649. Suna

    I came across your recipe and tried it out but added walnuts and cranberries and WOW!!! It came out sooooo delicious. My husband was standing at the countertop when I removed it from the oven and wanted to eat immediately. Had to tell him to hold at least 15mins which was too long for him. This is is my first time making this bread and it turned out awesome. At Costco you get this bread is for $8!!!!

    One question I baked the bread in a bread pan but the bread did not come out easily. Had to scrape the sides. So where could I have gone wrong?

    • Cindy Williams

      If you were making the no knead bread.
      Parchment paper with bread loaf pan was needed or using a Dutch oven with parchment paper because it’s a very sticky/ shaggy dough.
      I made it today as well.
      Mine looks amazing and rose well.
      Kudos to you, for adding your own touch.
      I Just added honey and olive oil:)

      From Northern Virginia ?

      • Cristy Vega

        I’m curious to know at what stage you added olive oil and honey and how much? Thanks!

    • Kozmo Kate

      Suna did you use fresh, frozen or dried cranberries? Did you add during mixing or folding part of the recipe? This is the first time I made bread today and followed the directions and ingredients Jenny gave. It turned out great and was so easy.really appreciated Jenny’s video too

  650. Carole

    Is it okay to uses a cast iron Dutch oven?

    Thank you.

    • Shannon

      Yes. If you watch the video, that is what she uses. Turns out amazing.

  651. Ariel BK

    I love your YouTube video of how to make this bread. I made it today and it turned out amazing! Thank you so much.

  652. Lena

    What an easy and great recipe!
    I followed the instructions and it came perfect.
    I have a steam oven at home, and I wonder if I can use this recipe and bake it on steam + convection mode on a baking sheet?
    Thank you!

    • Boonescreek

      It may not. You may have noticed in the video that the dough is soft, shaggy, and sticky when it goes in the hot dutch oven. It very well may spread out more than you would want if dumped on a baking sheet. Also, you really need a pan with a very heavy (thick?) bottom for this bread. Not only does it retain heat and bake better, but there is the concern that a light weight baking sheet would be permanently warped by the high heat.
      I’ve been making no knead bread since Mark Bittman published his recipe to the NYT in 2006, and have made it in a variety of bowls and pans – all to great success. The one that works the best by far, is my non-enameled Lodge cast iron dutch oven. I also have had great success with a very heavy old crockpot crock. I worried that the lid wouldn’t tolerate the heat, but it did.
      That being said, she has an awesome FAQ page for no knead bread, and I believe I there, or in these comments that some readers had success with a heavy baking sheet and a metal mixing bowl over it as a lid. The link to that page is right here on this comment page. Best wishes!

      • Boonescreek

        Lena, Sorry my comment showed up as a reply to your helpful comment. I was replying to the person who asked about usinga baking sheet for the bread.
        best wishes.

  653. Lois J

    I followed all the steps and it seemed perfect. However, the final loaf was flat and the center gummy. Was it that i used too.bot water or not enough? Did it need more than 3 hours? tbe crust was good but couldn’t eat tbe raw center. i did put it back for 20 extra minutes. please advisr.

  654. Heidi

    What if I have no parchment?

  655. Jay

    Hi Jenny,

    I didn’t get the dimples in the bread and it didn’t rise. Did I use water that is too hot?

  656. Tamson

    Jenny! You are back! I’m a huge fan. Thank you so much for all you have done with your YouTube videos and recipes on this blog. Because of you, I’ve become obsessed with baking bread. Before quarantine, I might add! But definitely even more now, with the stay at home orders. Thank you again. You are such a positive light in the world. ?

  657. Elsa

    Great recipe! Only problem I ran into was the last 10 minutes in the oven uncovered at 450 degrees. It was perfect until then but charred the top those last few minutes! Very disappointed since it had looked and smelled great before then. I did cut the top burnt crust off and it is still delicious. Anyone else experience this??

    • Tamson

      I keep a close eye on my bread once the lid is off. I don’t go by the time, I go by the look of it. I also have an oven thermometer so I can see if the temp is what the oven thinks it is. Yours might be off a bit. It might be worth checking. Good luck!

    • Carl

      I dropped the temperature to 425 when I removed the lid, because the crust was getting too dark if I left it at 450.

      I made three loaves yesterday. I loved the fact that there’s less than 5 min. hands-on time. And the crust is magnificent!

      Thanks for sharing such a great recipe!

  658. Regina

    Can you use this method for a sourdough recipe?

  659. Bunny

    I have never made bread in my life…but I did exactly what you said and I have my very first and by the way perfect and delicious loaf of bread!!! Thank you Jenny!

  660. Mar

    My 13 year old son wanted to make this recipe for cooking class today. It was easy to do and we had all of the ingreds as well. We are in the baking stage at this point so he’s excited to taste it when it sorta cools.
    Thank you for sharing this recipe and making a video for it as well.
    Any recipe that gets my children into the kitchen to try it, is A+ in my opinion.

  661. Randal S

    Thank you Jenny for such a simple and yummy recipe. I have always wanted to bake bread and you have made it possible. I am going to try all your bread recipes. thank you again.

  662. Lady Catherine

    Thank you for not only providing an easy and tasty bread recipe, but also entertaining us as well! I have made your bread 5 times over the last 10 days. My family consumed the first loaf as soon as it was cool, not at dinner as I hoped, lol! I’ve had to adjusted my timing so the bread is ready for dinner. I have sent 2 loaves to neighbors, and have received all around thumbs up! My quick question is, once the bread proofs after three hours can you divide this recipe into four small loaves? If so, how should I reduce my baking time? I know you are crazy busy, but if you have a chance to respond I’d be most Grateful!
    Best, Lady Catherine

  663. deborah

    thanks, jenny I made this twice so far, the first time I followed you, the second time I let it sit over nite then put it in my breadbasket let it sit for a couple of hours then baked it it was great both times very forgiven recipe love it, next I am gonna try adding sourdough starter instead of yeast

  664. Carmen

    Yikes …I’ve just been reading his and hoping my bread will turn out. Firstly all I had was 60/40 flour and then got it all set up on cupboard(so proud of myself 😉
    And 5 min later realized I forgot salt. So I opened it up and added salt and kind of munched it in. I am guessing this will be a total flop …I’m hoping it is still edible in some way. Any suggestions

    • Mark

      Should be just fine, the loaf won’t fail because the salt is just there to enhance the flavour of your yeast dough. It can be added later but extra kneading would be required. One argument for adding salt later (like you’ve done) is so that it does not affect (partially kill) the yeast before it has a chance to do its thing. You might end up with an extra flavourful yeast dough which your salt ends up enhancing all the more.

      As an after thought, I encorporated candied fruit into my dough while the oven was preheating. Started a second batch with cold water (because it will sit over night) and added diced-up sundried tomatoes. The fruit one is about to go in… we’ll see how it comes out!

  665. Tippie

    Jolne, the same thing happened to me. I followed the recipe as instructed. When I added the hot water, it turned soupy rather than “thready” on Jenny’s YouTube tutorial video. I added a little more flour (maybe 1/2 a cup) to get a drier mixture. I’m on the 3-hour wait windo now so I’m not sure if this is going to turn out right.

  666. Jillie

    I love this recipe!!! I have made it a million times since I got it!! It has been a favorite of my husbands and a live saver during this quarantine. Thanks so much!! You are so sweet on these videos!!

  667. Momo

    It seemed too good to be true. But it is true. Very easy recipe and the bread turned out just as advertised. Thank you Jenny.

  668. Bella

    1/2 cup of sour dough starter, 1 cup tepid water, 3 cups of flour. First mix 1 tsp salt with water. Then add 1/2 cup of starter until combined follow by the flour. Follow the rest of Jenny’s recipe.

    • Mae

      I was thinking of trying sourdough starter with this recipe. Thanks for posting!

      • Laura

        I’d like to try the sourdough starter. Does that mean I do not need to add yeast if using the starter? Thanks. Love this recipe.

      • Bella

        How did it turn out for you?

      • Bella

        Mae…how did yours turn out?

    • Francisco

      Hi, Your earlier post (April 21) stated that you let the dough sit 24 hours, but here you write “follow the rest of Jenny’s recipe,” which is 3 hours. Which one do you advise? Thanks.

  669. Aurianna

    First time making bread at home. I watched all Jenny’s videos to make sure I was following the steps correctly.
    I halved the recipe because there’s only two of us, but now wishing I just made the whole recipe. We finished the baby loaf already today.
    Delicious and so easy. I love the crispy crust and soft insides.

  670. Kathy Storring

    Absolutely love your recipes and your sense of humour. My first time making your bread turned out great. Please can you tell me how to store it? Not that it will last long ?

  671. Lumi

    I made this today, it came out beautiful, texture was perfect, nice and crusty, so easy to make. I did go out and buy a Dutch oven?, I used King Arthur bread flour.

  672. Bridgetdug

    Made it this morning. Turned out perfect!
    Will make this from now on.

  673. Sharon

    I like a sweeter bread. Can sugar be added to your artisan bread recipe? If so, how much?

    • Susan St. Angelo Lafata

      Looking to join, I love to cook

  674. Bella

    It is hard to find yeast these days so I decided to use sourdough starter instead. I followed the recipe exactly and added 1/2 cup of the starter…it came out the same way! Yippie!!!

    • nancy

      Hi,
      When you used the sour dough starter did you reduce the amount of flour? Or did you just substitute the sour dough starter for the yeast.
      Thanks for your advise.
      Nancy

      • Bella

        I used 1/2 cup starter, 1 cup water, 3 cups flour. First I combined the water and salt then slowly mixed it with the starter followed by the flour. I let it raise on the counter for 24 hours then did everything else in Jenny’s recipe. Good luck!

        • Victoria

          Hi Bella, when you used 1/2c of your starter, did you feed your remaining starter w/1/2c flour & water or the advised 1c flour &water?

          • Bella

            Victoria….the 1/2 cup of sourdough starter was mature so I didn’t need to feed it…The remaining starter I stored in the refrigerator and feed it once a week until I use it again. Then I use 50g starter 100g flour and 100g water to make the levant for next loaf (i.e. for the 1/2 cup of starter)…..hope this helps?

      • Bella

        1/2 cup starter 1 cup tepid water and 3 cups of flour…everything else the same.

  675. Karen

    I followed the recipe to a T. It was wet and didn’t puff up after 30 minutes it didn’t cook and after 30 minutes and it still looked raw. I aerated the flour as described. I so want to make this bread.the flour is fresh and so I should the yeast.
    Please help!

    • Joline

      Did you check your yeast! Did you measure the very hot water exactly? It will be very wet, but when you dump it out onto a floured board and scrape it as directed, it takes quite a bit of flour. Then it goes into a bowl in thethe correct paper and cover with a towel. That’s when you put the dutch oven in the 450° oven. I let my dough sit for at least 1/2 hour before putting it paper and dough in the cast iron pan. I hope this helps.

    • Jenny Can Cook

      Please look at the FAQs.

  676. Gina

    All i can say is THANK YOU !! I have tried for years to make bread and failed everytime !! This is by far the most easiest and delicious recipe ever !! Thank you soo much for sharing

  677. Lisa

    I LOVE this bread!! I’ve made it 6 times in the last 8 days, and have started getting a little more creative with it. For one loaf, I added 1 tsp each of garlic powder, Italian herbs, and rosemary, turned out amazingly. For another, I used whole wheat flour and 1 tbsp cinnamon, 2 heaping tbsp raisins, and 1 tbsp maple sugar, and it was good, but I wished I had added more sugar, the wheat flavor was pretty strong. And last, but CERTAINLY not least, I did one loaf without the Dutch oven and just a regular loaf pan. I decreased the heat to 400°, baked about 35 mins, and changed the first and second rise to 2 hours each which helped it fill the loaf pan. It turned out awesome!! So perfect for sandwiches, and the crust wasn’t nearly as thick, which my toddler niece and nephews preferred. I really don’t think you can go wrong with this recipe, I’ve recommended it to everyone I know!!

    • Celie

      I like the loaf pan idea. Did you cover the loaf pan while it was baking, or did you just bake it like a regular loaf of bread. I, too, have made this several times. The last time I added sliced green olives and a drop of EVOO and it was VERY good. I’m wondering if I can use it as a pizza dough. It’s such a soft, silky dough that I think it would make a very light pizza dough, which we like.

      Thank you, Jenny, for sharing this INCREDIBLE bread recipe. Such a different take on using yeast. I love it!!!

  678. Venita Z

    Oh my goodness, this bread is awesome! I sprinkled some sea salt and finely chopped rosemary on top before sliding it into the oven. It was delicious! Thank you Jenny for the wonderful recipe, the great video, and for helping me understand that baking delicious bread does not have to be a challenge.

  679. Rosie

    Made this today…. so crunchy and good! Then I took this recipe and made a 1/3 part whole wheat with dried cranberries and walnuts. I did drop in a wee bit more yeast into the recipe and used 1 cup whole wheat and 2 cups white all purpose flour. It’s delicious! Also came out bigger than the other bread. Thank you Jenny. Loved to watch your show, back in the day. Now, I get to love your recipes and youtubes. You are a joy. Thank you!

    • LucaGino

      Have you used half AP and Half whole wheat flour..? But was very dry…
      Seems to need a little bit more hot water to come together.
      Thank you

  680. Jeanne

    Jenny,
    I just wanted to say I have already made this bread a handful of times since the coronavirus shelter-in-place rules. I do not consider myself a baker AT ALL, but thanks to you and this no-knead method my husband thinks I am a rock star! Thank you so much for this foolproof, easy-peasy, even-I-can-do-it recipe!!

  681. Natascha

    I rarely write reviews, but had to say thank you for making me feel like an accomplished baker! This bread is really delicious and the recipe was incredibly easy. I can’t wait to try it with wheat flour!

  682. Colleen

    Well..cannot figure out what went wrong here. I have made dozens of these types of breads…Always with excellent results. The only thing different was the amount of yeast. I normally use 1/2 tsp (not the 1/4 tsp) This barely rose. My yeast was fresh. My flour is fresh and the whole thing just looked like a big soupy mess. I am going to bake it anyways and see what happens. I am also wondering if by using this hot water, whether it was way too hot? My Fleishman’s yeast say 100°F. I went over that with just the hot tap water. Disappointed for sure. ?

    • MJ

      I made this the other day and thought my yeast had gone bad since it barely rose and it was hard. I tried it again yesterday and today and they were perfect! Here’s what I found out I did wrong— for the 3 hour rise time, the temperature needs to be just right. If your house is generally cold, this won’t work. If you place the covered dough near a heat source, that won’t work either.
      The method that worked for me: placed the dough in the bowl with plastic cover tightly sealing it, then put a kitchen towel on top of it and put it in my microwave (it was off, of course.). Make sure your stove light is off as well— otherwise it’ll warm your microwave which would be no good.

      I watched Jenny’s video a few times to make sure I understood everything and I’m glad I did since it turned out so yummy!

    • Sandra W

      I always use 1/2 tspn yeast of yeast and not had a problem. It sounds like the water was too hot although my water is usually around 125 so perhaps it was too cool as opposed to too hot. Don’t give up – this is a really easy recipe and usually very forgiving.

  683. Jill

    Fabulous recipe! Has turned out great every time. You mentioned in your video you could use whole wheat flour, I just mixed it up and it doesn’t look like my white flour. It’s dry. Is the water ratio different with whole wheat flour?

  684. Sylvia

    I don’t have a Dutch oven that can go into the oven, can I use a round roaster. I also have pyrex bowls but not sure they will stand that temperature.
    I love your videos and recipes.

  685. Nina

    Great recipe, wonderful bread. Thank you!

  686. Vicki Jane Armstrong

    My first loaf of bread in 20 years. I will make this bread at least twice a week from now on. Easy and wonderful. I cannot wait to try all your recipes. Thank you Jenny.

  687. diane d.

    Many thanks Jenny for this great recipe. I’ve never baked a thing in my life– and although my first attempt flopped, my second try turned out fabulous!
    My question: we go through bread rather quickly in our house. Is it possible to double the recipe? I think 2 loaves would fit in the dutch oven. I hope you answer me– this bread will be a staple in our diet.

  688. diane d.

    Many thanks Jenny for this great recipe. I’ve never baked a thing in my life– and although my first attempt flopped, my second try turned out fabulous!
    My question: we go through bread rather quickly in our house. Is it possible to double the recipe? I think 2 loaves would fit in the dutch oven. I hope you answer me– this bread will be a staple in. our diet. Stay safe, and thank you.

  689. Kk

    Hi Jenny! Love this recipe! I was wondering if you could use carbulose flour? I have a very dear friend that is diabetic and can’t find her any decent bread! Please help!

  690. Michael

    Is it possible to 1.5x or double the recipe for a larger loaf? If so how would one adjust the cook time/temperature?

    • Richard G

      Yes you can double the ingredients for a larger loaf. I have done so and it turned out just fine. Just remember if you don’t eat it up it will dry out or get moldy if it sits around for too long.
      Richard

  691. Christina

    When you use part wheat flour, does the bread tend to result in a smaller loaf? This is my first time making it with half wheat and half white and only my second time making the bread. Super easy recipe though and tasty!

  692. Annie

    I made it. I used a creuset and It turned out great! Crusty and tasty. Easy peasy.

  693. Leona

    This recipe was so easy and the bread was delicious. However my bread was slightly under cooked and a little doughy (yes I did check the oven temp was preheated to exactly 450°). So should I slightly extend the first bake (with parchment and lid on) or the 2nd bake (no parchment and no lid)?
    Thank you!

    • Jenny Can Cook

      Please see the FAQs.

      • Ali R

        Hi Jenny,

        I bake bread all of the time, either with a machine or the old fashioned way. So.. I feel qualified to say “this is the best bread ever!” not to mention the easiest!! During this quarantine, I am staying at my mother ‘s winter home in Fla. Although she has most supplies needed for cooking here, her dutch oven is in Conn. After reading your explanation on the use of steam, I improvised. I used a regular pot and lid (both stainless steel) and heated them as you did in the recipe and I also placed a baking dish full of water, on the rack below the pot.. I then followed your directions exactly…PERFECT!!!!

        Thank you so much, you have helped to lessen the boredom!
        Ali

        • nancy

          Not necessary to add water to oven! The steam is generated in the closed pot!
          I’ve made this bread the Jim Leahy way which took 18 hours. This much quicker recipe is really superb with the same excellent results.

  694. Jeannie Armstrong

    Made this bread easy and delicious.

  695. Anna Jablonski

    Hello Jenny,
    I made the bread. It came out just as it should. It was perfect and yummy for couple of days. Thank you.
    Would it be possible to prepare the dough for the night and bake it in the morning?

  696. Susan

    Jenny, I just wanted to say I was so happy to see it was really THE Jenny Jones in these cooking videos. You look so natural in the kitchen and videos are easy to follow and entertaining. Keep on living this life you look great! Now when I find some yeast this bread will be my first recipe. Best wishes.

  697. Patsy Janik

    I have a KitchenAid double oven with convection on the bottom. I can’t fit the dutch oven in the top oven and there are two options for the lower oven. Lower oven bake and the other option is the Lower oven convection. My question is do I still use the same temperatures in the lower oven as used in the recipe. I am new to this convection oven.

    • Rick

      I’ve got same oven. Lower oven regular setting at 450f. Not convection setting. Comes out amazing. Try the rolls/ buns.

  698. Judy

    Hi Jenny, I tried your no knead bread yesterday and it was delicious, so pretty and tastes as good as it looks. I followed the recipe exactly and it was so easy. It also tastes good the next day. This is a keeper. I am going to try your cinnamon bread next. Thanks Jenny, will be trying more of your recipes.

  699. Donna L Kurbanick

    Would I be able to use this dough for making calzones or sticky buns?

  700. Sandy B

    I love making this amazing bread but with the out of stock situation at the stores, it’s been impossible to buy dry yeast for baking and even on line. Our Publix store Mgr says their warehouses have “cut” the supply. I’ve been trying to see if I could make yeast at home so I can bake this bread again. Jenny do you have any ideas for us? Thank you so much for your delightful videos.

    • Barbara K

      I finally found yeast at Kroger!

    • Laurie

      Keep checking Walmart.com for the yeast. Especially early in the morning. I was just able to get the large jar shipped to me.

    • peggy

      I ordered yeast online.Try Ebay or Amazon

  701. Ellen Bentley

    I have watched and listened at least 15 no knead bread videos.You noted ‘ do NOT let yeast come in contact with the salt! ‘ which I had heard in Bake With Jack video. Ah! light bulb moment as to why I had some success but not good enough. I will dissolve yeast in water and then add to dry ingredients and see how that works out! I usually let my dough rise in oven with light on, degas, fold over, and then let rise again in oven BEFORE shaping and putting in pan, let sit on counter while heating the oven and bake according to recipe. Yields a less coarse texture.

    • Jenny Can Cook

      Just checking, are you preheating the empty pan along with the oven?

    • Ali Roemer

      Hi Ellen’

      I too panicked when I watched Jenny stir the flour, yeast and salt together before adding the water. However with some reservation I followed her directions exactly.

      I am happy to announce…PERFECTION!!
      Follow the recipe just as it is written and I promise you too will be thrilled! Due to the bread shortage here I have already made this recipe 10 times, and have yet to be disappointed.

      Hope this helps,

      Ali

  702. Maria

    I’ve always wanted to bake bread and was always intimidated about trying it but thanks to you I’ve made this bread 4 times so far & have sent it to friends ❤️ Thanks again for making it so easy and delicious

  703. Kristi Winchester

    Since our Covid quarantine, I have only been able to get regular dry yeast delivered, not the instant or fast rise yeast. I have been making the No Knead Bread using a recipe that calls for the dough to sit for 8-18 hours. (I’ve let it sit only 8 hours)
    I called Red Star (the brand I purchased) A very nice lady told me that the
    regular active dry yeast will work since there is such a long rise time of 8 hours. Will the regular active dry yeast work with your recipe that only has dough sit for 2 hours? I’d be thrilled to only wait 2 hours!!
    Thank you and stay well….

    • Mary Ellen Durham

      Kristi I have a bread machine and every recipe specifies using rapid or instant yeast. Actually it really does not matter. The only difference seems to be in the actual particle size. If you want you can measure the quantity needed and use a mortar and pestle to grind it a bit. I think the only slight difference is that the rapid rise dissolves a little faster.

  704. Vivien

    I’ve never made bread before today and I was so happy to see the final results!
    The outside was so nice and crusty but we found the inside slightly dough-y.

    Definitely will make again and perhaps add some herbs ?

    • Jenny Can Cook

      You may have just cut it too soon or your oven was not hot enough. Next time let it cool down longer, and also check the FAQs.

  705. Jason Clark

    If I double the recipe do I need to double the bake time?

  706. Crazy Lucchese

    Doesn’t get much easier than this and this bread is DELICIOUS! THis recipe is def a keeper.

  707. Dhara

    Hi Jenny!
    I was excited to try this out! Unfortunately after 3 hours my dough did not rise nor had dots. Instead there were water droplets hanging off the plastic wrap. I still put it in the oven and after half hour it was stuck the time paper at the bottom and wasnt cooked. Any advive?

  708. Angela

    Hi there! So sorry to bother as I know you are getting swamped with questions!! I looked through every comment and cant seem to find help with what I need and im in the middle of baking realizing that my cast iron casserole pot’s lid has a silly PLASTIC HANDLE THAT ONLY GOES UP TO 400 :(:( I’m so sad bc I have no idea what to do and was so excited to try this recipe..

    The bottom can go up to 450 but does Jenny or anyone else have any clue how the turnout and time would be effected if I tried to bake this loaf at 400 degrees???

    Any help would be SO appreciated!!

    Ps. Thank you so much Jenny for your wonderful recipes and content and always being such a joy to watch:)

    • Jenny Can Cook

      I would leave it at 450 and use a different lid. Yo u can use foil with a baking sheet or a different lid to keep it sealed. There are lots of ideas in the FAQs. Scroll down to “I don’t have a Dutch oven” and see what other people have used for lids. https://www.jennycancook.com/no-knead-bread-solutions/

      Or… remove the plastic handle and stuff the opening tightly with foil.

    • Melissa

      I researched online about this before I bought a metal knob, if it’s a LeCreuset, you can cover the knob with foil. I don’t know if it works with other brands.

    • anna b

      I have the same issue. What works well for me is to put several layers of aluminum foil around the plastic handle! I have used this solution to make many loaves of bread!

  709. Evie

    Hello There! Can I use fresh yeast? That’s all I can find locally due to the pandemic. I have a 2 ounce block, which I believe converts to 1/3 of the block for 1/4 tsp. of dry yeast. -Thank you.

  710. Yoided

    Hi Jenny,
    I just made this bread and is so beautiful.
    However, I think I Would like it with a little more salt. How much more salt can I add?

    Thank you and God bless.

    • Jenny Can Cook

      I think an extra 1/4 teaspoon of salt would be enough but you can add more if it suits your taste. It will not harm the recipe.

  711. DW

    Oops: hold the presses: 1½ cups water = 340 GRAMS not mL. This should be a 1:1 conversion (the whole point of the metric system) but some websites list 1 fluid ounce water as 29.5mL rather than 28.35g/mL. Not sure why, but that was my problem. You might want to list grams for those of us who prefer a scale. Thanks.

    • EG

      Thank you for this!! I couldn’t figure out why my bread kept coming up relatively damp despite the appropriate time in the oven, and oven temperature being accurate. I, too, bake by weight!

  712. DW

    Jenny there’s a (significant) problem with your water calculations in this recipe for those of us who measure by weight. 1½ cups of water converts to 340mL, not 354mL. About ½ oz difference. This number raises the hydration level to close to 100% (which is pretty darn high) and left my last couple loafs rather damp. You might want to update it.

    • Gary

      Odd, as 12 us fluid oz is 354.8g or ml. I think the flour weight is problematic. I measured 3 cups of bread and all purpose and they were closer to 385g. I used 3 us cups per instructions, and the results were fantastic. Thanks for this recipe. Made it several times over the past few weeks. Also, with 1/4 teaspoon of yeast I get several loves per PKG of yeast, with it being hard to get!

      • Gary

        To be clear 12 us oz is 1.5 cups, us fluid. More searching for flour weight varies about 100g.

    • Hilary

      12 US liquid oz = 354.882 ml
      12 UK liquid oz = 340.956 ml

  713. rrangel

    can you still cook bread after the bread rises and comes back down?

  714. Sheila Greene-Dartley

    My family is obsessed with this bread. We love it! Thank you!

  715. Scott Witkin

    I live at 6800 feet and this recipe is absolutely perfect for a high-elevation baker. Weighing the ingredients and using a thermometer for the water seems to perfect the recipe. I dialed back the yeast by 20% and used rapid rise in lieu of instant. Oh, I also added dill weed. Terrific recipe and Happy Easter!

    • Cheryl

      We live at 6200’ and it is perfect every time!! Now making 2 loaves a week for just 2 of us.

  716. Tracy Duggar

    I have to say I love this recipe we made it for my daughter’s stop show bake sale in December and she won we made it for some family members we made one loaf regular and another love with rosemary it was awesome today we are going to make one regular and one with cinnamon like a cinnamon swirl I lost the recipe that I wrote down I’ve been going crazy over the weekend to find it and then I have the internet and then remembered I saved it on my phone it’s an awesome bread

  717. Rebecca R.

    WOW! Tonight was the first time my daughter and I made bread and it’s perfect. THANK YOU for this incredible easy and delicious recipe!! Sincerely, Rebecca & Penelope

  718. Maria Cicero

    Hi great web site love your Videos, my bread cooked in 30 min. I still put back in oven for 10 min more just incase. Looks fabulous.

  719. Dorothy

    Do you have recipes for gluten-free bread?

  720. Trudy

    Hi Jenny, I did aerate the flour but dough was still dry.

  721. Michelle

    I have made this several times these last couple of weeks, and given a few away. Everyone loves it! I never made bread before, and I can’t believe how easy it is. I have your crusty rolls in the oven now!

  722. Lori A.

    I made it and it was easy and AMAZING as you said it would be.
    I’d like to add olive and garlic to this… can you explain when I should add it to the dough? Would that be at the beginning or the second faze?
    Thx!!

    • Jenny Can Cook

      Please see my other variations under “Breads.”

  723. CK

    Being in the Southwest green Chile is a staple…..I added green chile( put it thru a seive to get rid of alot of moisture) and added it with chedder cheese!!!
    OMG!! My neighbors dropped off a 5 lb bag of flour…hint hint!!

  724. Cathy

    Omg..I don’t bake bread enough to be successful all the time.. this recipe is the best!!!

    Wish I could attach a picture… looks just like yours!!

  725. Lata

    Hi Jenny
    I made no knead artisan bread today and in first attempt the result was awesome !!!
    I used cake tin for the dough lined with silicon baking sheet!!
    Thanks for such a wonderful recipe ??

  726. Lori B

    Hi Jenny!
    How long can you let this dough rest? Would overnight be too long?
    I just made my first loaf and I think my yeast might have been too old, so I want to start over and try it again but don’t want to be up baking all night, so if I can let it rest overnight, I can have some fresh hot bread for breakfast!!
    Thank you!!

    • Jenny Can Cook

      Overnight is addressed at the top of the recipe.

  727. Lindar

    Does this taste like a french bread? The loaf looks a lot like the Seattle Waterfront French Bread (brand). I love that bread.

  728. Indra

    My bread doesn’t have holes after being baked. Is kinda solid. Any suggestions?

  729. Maria

    I only have fresh yeast(cake yeast) what recommendation do you have for the amount of fresh yeast to use?

  730. janice

    Will this work with gluten free flour?

  731. Laura

    Hi
    Thank you for sharing this recipe. I need help with something, if possible.
    I have dry yeast that I bought in bulk and I didn’t pay attention whether it was instant or active. I used it and my bread didn’t raise. Next time I activated it first by mixing with warm water and sugar and then added it to the flour, water and salt and it was better, but still not perfect. What is your recommendation? What else can I try? Thank you!
    Laura

    • Jenny Can Cook

      I assume you proofed the yeast and it DID foam up? If so, look at the FAQs for a possible solution. What kind of flour are you using?

      • Laura Olac

        Hi. Thank you for your quick reply. I mixed the yeast with sugar and warm water and it foamed. I used the same yeast by adding it directly to the flour, water and salt like you show in the recipe and it didn’t work. I activated it first, and then it worked. But my bread is still not raised enough. Thank you for trying to help.

        • Jenny Can Cook

          My only other suggestion is make sure you combine to dry ingredients first so the yeast does not land on just the salt. And also, maybe your water was warm enough to activate the yeast but not hot enough for this recipe. Don’t be afraid to try water at 125-130F. That could make a difference.

    • Wanda Self

      Test alittle of the yeast by adding 1/2 tsp sugar and alittle warm water. If it doesn’t foam or bubble then your yeast has died. I buy yeast in bulk too. After I have had it for awhile I always test it. Good luck

  732. Cahna

    LOVE this recipe! I used whole wheat flour and added other grains like rice flour, oat flour and almond meal and doubled the active dry yeast. It came out perfect. Next I’m going to try adding nuts/seeds to bulk up the fiber and protein! Thanks Jenny!

  733. Marie

    Can you add cheese to this to make cheese bread?

    • Mistel

      Yes, that would be delicious. You can add many thing – cinnamon & raisins, olives, jalapeños….it’s endless

  734. Lisa

    I have made other no knead bread before, but never one in a Dutch oven. I have either used a loaf pan or put a peasant loaf directly onto the pizza stone (with a pan of water on the bottom rack). I followed the instructions, but the middle was still raw. The crust is beautiful and I did not want to throw it out (I put it back into the oven for another 15 minutes and am hoping this does the trick) since we don’t have any more flour until we receive our King Arthur delivery (hopefully sometime soon since we are not going to the store during this crisis). What did I do wrong?

  735. Danni

    Thank you for this recipe – however I seem to be doing something wrong (checked the FAQ) – first, time this morning, I do think I put too hot water – the dough just felt flaky and dry and definitely did not rise after 4 hours. I just tried a second batch, tap water hot this time, less dry, but definitely more flaky than yours, I felt I should add more water but I did not as I wanted to stick exactly to your recipe. Any thoughts?

    • Char

      Danni, I had the exact same problem twice. It almost seemed as if there was not enough water or too much flour in this recipe. I am trying for #3 today, but aerating the flour first to see if that helps.

    • Jenny Can Cook

      It occurred to me that maybe some brands of flour behave differently. If you aerate your flour and measure properly (see Flour Basics in the FAQs) and it’s still too dry, there is no harm in adding a little extra water.

      • PattiAnn

        I live at altitude and a very dry climate. Even though I keep my floors in air tight containers I almost always have to add more moisture. And make sure your kitchen is warm enough to proof. I have a proof setting on my countertop oven which I use ’cause my kitchen is usually around 67/68 degrees.
        This is a great recipe. Just be aware of your situation.

        • Jenny Can Cook

          Thank you for sharing this.

          • PattiAnn

            Happy to help. You know, of course, I meant flours not floors! Wish I could keep my floors air tight so I would not have to mop as much. ?

  736. Donna Richmond

    Hi, I love baking bread, I have a sour dough starter that I started in 1998 that I use often. Would this recipe work with a sourdough starter. I would love to give it a try if you think it would work. Thank you.

    • Maria

      That is SO amazing that you have a starter dating that far back!!!! Your breads must be delicious

    • Dotty

      I also have a starter that dates back to 1998! I just made this with that starter and it turned out great! I used essentially the same recipe
      100 grams active starter
      250 grams water
      8 grams salt
      394 grams flour
      I used half whole wheat with a large tablespoon of diastatic malted barley flour (not required). All unbleached is great too. Mix all together, after it doubles @2 hours fold (stretch) the dough over itself a few times and form into a ball and follow the rest of the recipe exactly. No yeast, no knead, lots of flavor!

  737. Annamarie

    This recipe is amazing been making it everyday. It is sooooo good. Thank you!! And I must say you look so beautiful!!

  738. Cheryl

    Will a 6 qt. dutch oven be too big? Thank you

  739. Moe

    Can i use white whole wheat flour instead of All purpose?

  740. Tammy

    I just made this. Turned out great! I used my crock pot bowl with a lid. Wirked fine. Definately a keeper recipie.

  741. JR

    Just a note of appreciation for such a fine recipe and great presentation. It’s become a weekly staple in our home.

  742. Shanny El

    I am out of parchment paper (not going to store for some) so would I just place it directly in the pot? Should I spray the pot or butter it or use foil? Want to make this so badly but don’t want to ruin it or my pot. Please help?

    • Jenny Can Cook

      You can place it directly into the dry pot and bake as directed (carefully with the hot pot!).

      • Shanny El

        Thank you so much. I can’t wait to get started.

  743. Lesley

    If I only have a smaller dutch oven type pan can you cut the bread in 1/2 after rising and make 2 smaller loaves?

    • Flora

      Hi Lesley,
      I only had one available small dutch oven as well (my bigger one had spaghetti sauce in it). So in response to your question, I did divide my dough into half after it had risen and baked it separately. It doesn’t take much time to bake, give or take 30 minutes with another 10 minutes to brown. All I did was keep the stove on and proceeded with my other half of the risen dough and it turned out great. They both did.

      • Flora

        Hi Lesley,
        I wanted to make a correction to my previous reply. My smaller loaves in my smaller dutch oven did not bake for 30 minutes. I apologize. They baked for about 15 minutes and browned for about 10 minutes. My larger loaves (as per recipe) in one dutch over pan take about 30 minutes with 10 minutes to brown. Again, I apologize for the confusion.

  744. Pam

    Second loaf of the week is in oven right now. I’ve made this several times and family absolutely loves it. So quick and easy.

  745. Teresa

    I am making my 3rd loaf now. I added garlic and Italian seasoning. I am making several as We are doing door drop offs; I hope this helps some of my families in need.

    • Linda

      Teresa I havent bake bread in years which Yeast did you use active dry yeast or rapid rise I so want this to turn out Thanks

  746. Lisa L

    Thank you! This was delicious and crusty quarantine bread! Bakery worthy. I added a bit more salt this time as first time I felt it needed a tad more. I passed link around to a bunch of folks

  747. Amy

    This recipe is amazing- I used whole wheat flour (all I could find at the grocery store!) and it turned out great. Thank you so much for the recipe.

  748. KAT

    Thank you so much. This was my first time ever making bread with yeast. Or fancy bread as I call it. Turned out perfectly crunchy outside and soft inside. I will be making this many more times. I’m thinking of adding herbs next time or olives?

  749. Jeanne

    What is the best way to store this bread? Wrap in saran wrap? Foil?

    • Michael

      I am wrapping a loaf in a tea towel. Think of the best bread shops who merely have them in racks. You want to guard against moisture. With a nice crust it won’t dry too quickly. Be well.

  750. Catherine

    I’ve never made bread – ever – but made this recipe last night for my family and it worked!! I was skeptical because I just didn’t think I could make bread but as Jenny exclaimed “I made this. You can make this bread!” My son was a huge fan. I’d like to get to the point where I never buy bread again and may get there thanks to Jenny!

  751. Jill P

    I first made this about 2 weeks ago when it showed up on my FB page. It was so easy and delicious that I couldn’t believe it! At the behest of my husband and daughter I have made a loaf about every other day since then and it is just as delicious as the first time. I have also used different flours – like 2 cups bread flour and 1 cup regular flour – and it is always good. Thanks Jenny!

  752. Terri

    Hello,

    I do not have a Dutch Oven…..what else can I use?

    • Jenny Can Cook

      Please see the FAQs.

      • Neil

        If you dont have a seal tight dutch oven, you can try an upturned basin on a flat baking surface. If the seaal is not too tight, you can layer a dishtowel around the rim of the bowl to try and keep the moist air in
        Neil

  753. Donna

    Do you bake Sourdough bread recipes?

  754. M

    This came out AMAZING.
    So delicious my partner and I ate the whole loaf in 1 night.
    Will 100% make again. Didnt have a Dutch oven but did use a stainless steel pot, put tinfoil over the top and the original pot lid over the foil…worked like a charm. No mess, no cleanup, no fuss bread. Recipe amazing just as it is.

  755. Norma

    A really great recipe. Looked awesome at the end except it was chewy. What did I do wrong? I was afraid to leave it in the oven a bit longer. What say you?

  756. Irwin

    I tried this and it is fantastic! I’ll never buy bread again! I’m trying it with whole wheat flour now. Is everything the same except the flour?

    Thanks much!

  757. Allana

    Can I use fresh yeast? If so how much?

    • Blakely

      It doesn’t matter what kind of yeast you use. You want to use 1/4 teaspoons.

    • Nikita

      I only use fresh yeast and i actually use a bit more. I weigh it out and end up using 0.5 oz. Comes out beautifully

  758. Jenny M

    Thank you, Jenny! Delicious! On another note . . . you were my after-school show for many years growing up – so fun to discover you again on youtube. 🙂

    P.S. – Caution to others – Have used my LeCrueset dutch oven in the oven many times and assumed the plastic handle was ok for the high heat in this recipe. It wasn’t . . . plastic dripped all over my first attempted loaf. Don’t make the same mistake – use a different type of lid!

    • Jenny Can Cook

      Thanks for the heads up. Le Crueset also sells a metal replacement handle.

      • Jenny M

        Thank you – I will definitely order the replacement handle . . . well worth it to keep making this bread!

    • Junko

      I saw an ad for Le Cruecet, 6 1/2 qt, and was tempted to buy it, until I saw the spec that said “Oven Proof to 400F”. Maybe, the plastic handle limits the temperature higher than 400F. If the metal handle is the answer, I, certainly, would consider buying it.

      • Jenny Can Cook

        That doesn’t sound like a Le Creuset as I think they are all rated higher than 400 and they are expenseive. Kohls sells a Food Network Dutch oven for around $60 and it’s oven safe with the knob to 500F.

        • Barbara K

          I bought a Lodge enameled dutch oven online at Walmart for $40. A beautiful red one, I might add! My bread was awesome! Thx Jenny!

          • Jen Mann

            Just for anyone considering a LeCreuset . . . the plastic knob on mine did melt when I cooked this recipe the first time. At Jenny’s suggestion, I ordered a metal replacement knob online and it works great.

  759. Jill

    So, so much better than The NY Times version. And faster. I think it’s the aerated flour and folding over step that helped. I also let it rise for an extra two hours. Would you recommend any additions such as herbs, nuts, dried fruit, cheese? If so, should it be floured first and when should it be added? Thanks!

    • Jenny Can Cook

      Please see my other variations under “Breads” and in the comments below, people say they have added lots of different extras.

  760. Guscat

    I added 2 teaspoons of sugar. This is a spectacular recipe.

  761. Nancy

    How do you store this bread so that it maintains the crusty crust?

  762. Olga

    OMG…. so good… so so good… made for us, for our neighbor, for our friends…I added a little more salt and some olive oil… I will be 50 lbs heavier when this mess is all over….Thank you!!

  763. Tracy P

    I made this today and it’s AMAZING. So moist and delicious. Thanks for sharing the recipe and your video really helped me understand the process.

  764. Ashley

    Made this today for the first time and it came out GREAT! Followed the recipe exactly.

    Curious the best way to store the bread to keep it crunchy but not dry out?

    Thanks for this awesome recipe!

    • Chuey B

      I find that the Rustic Breads from the grocery store bakery freeze really well. I remove them from the paper sleeve, wrap loosely in foil, and replace into sleeve. Pop in freezer and they keep well for a few weeks. I often cut em in half before freezing and the cut end is no problem.

      Thaw awhile on counter before placing,unwrapped, directly on rack in preheated 400° oven for about 5 min.
      Or, you can thaw in a 300-350° still in foil, for about 20 min. Unwrap and put on rack for 3-4 min for add’l crispiness.

      This no-knead bread is also rustic (no fats!) and I think freezing half of it is the only way we’ll be able to eat the whole loaf before it gets stale. You can also store the cut loaf in a linen bag; linen keeps stuff fresh in the weirdest way.

    • Jenny Can Cook

      Here are some tips on storing homemade bread: https://www.jennycancook.com/how-to-store-homemade-bread/

  765. Magdalena

    Jenny, this bread is amazing! I took it out of the oven 30 min ago and my family just devoured over half of it instantly ! “Best bread we’ve ever eaten” say my family. Amazing recipe! Thank you for sharing!

  766. Lisa C.

    My sister found your You Tube videos. I love this bread. I can’t believe how fast and easy it is! Thank you Jenny! Keep the recipes and YouTube videos coming!

  767. Tina Spencer

    Jenny, we miss your face on the youtubes!

    I made this bread last night to accompany my homemade split pea soup and I have to say I may end up cursing you when I wonder why my clothes don’t fit! I always loved the overnight no-knead, but the “overnight” part of that recipe was just too daunting. Your 2-hour loaf is just right for starting dinner, walking the dog, getting dinner on the table. Bravo. The taste, the crumb, and the crunch. Are there 10 stars to give; if so, I’ll give 11!

  768. Amy

    Is it ok if I don’t have parchment paper? What can I sub?

    • Amy

      *I just read FAQ to answer my question, but should I grease the pot, or put dough in dry?

      • Marlene

        Since it’s baked at 450°F, for a total of 40-60 minutes, I think you would get a whole lot of smoke and possibly run the pan and the bread with grease. I could be wrong.

      • Jenny Can Cook

        It’s better to put it in dry or use a floured towel to transport it and let it roll off the towel into the dry pot.

    • Deb

      Just sprinkle some cornmeal, rice flour, whole wheat or even white flour on the pot’s bottom before putting your loaf in. This gives a bit of breathing room n traction to the bottom of loaf. The more granular, the better.

  769. Marlebe

    My husband and 7 year old daughter made this today. Amazing. I wish I could post a picture, it looked exactly like the picture in the recipe. Nice and light with an amazing crust.

  770. Christine

    Came out heavy as a rock, no bubbles. What in the world?! There are so many good responses to this recipe?! We’ve used different kinds of yeast, so it’s not that… It looks like it could work, but no luck.

    • Jenny Can Cook

      Please look at the FAQs.

      • Christine

        I’d read the FAQ/Problems page before I made the bread, just to be careful. None of the warnings apply. I do cook quite a bit (have done for years), but baking (other than killer-good scones) is new to me.
        Alas!
        But thank you for replying, and we really love your videos! I guess the bread is just “porn” for us, as you hilariously describe it! We can look at it, but we can’t have it!
        Stay healthy and happy, Everyone!
        -C.

        • Emmanuel Daval

          Hello Christine,
          I’m also a cook and not a baker/pastry cook. Exact science is not my friend 🙂
          That said, I tried this recipe and it worked but I had to familiarize myself with a couple issues before trying.
          With respect to Jenny’s excellent recipe and the comprehensive FAQ I would just like to humbly add my observations, as someone who also cooks but is new at baking : 1/ aerating the flour = don’t pack it in. Just give it a stir in the bag, scoop and level off. It could be that your tough bread was due to too much flour vs yeast. 2/ folding. I think the real secret here is a very minimal, gentle touch. It almost seemed as though the dough wasn’t completely holding together but I stuck to Jenny’s technique (against my own, probably not so good, judgement) and the dough came together during the 3 hr rising period.
          Good luck!

    • Marlene

      It came out perfect for us tonight, and we even used a very expired yeast packet, 2017. Did you areate your flour and not pack or tap it down? Could the water have been to hot? Did you not let it stand long enough?

  771. Marie

    I am SO impressed with this recipe! I made it once last week and turned out a gorgeous loaf. My 28 year old son was so impressed, today I had HIM make it, and his also turned out gorgeous. No changes except increasing the salt a little bit for more taste. I cook it in my cast-iron dutch oven. We are so happy to have found this recipe!!

  772. MrsNelson0822

    I’ve made this twice exactly as written and they were amazing !! I’ve had a love hate relationship with making bread but this recipe is a game changer !! Thank you so much ☺️

  773. Trish S.

    Tried your bread yesterday and we loved it. The only problem was I had to buy a cast iron dutch oven….thank you, thank you! I love it! (We have curbside delivery so I didn’t have to go into the store.) I’ll be looking for more of your recipes.

  774. Polina

    Hello,
    I love your recipe,
    I did everything but used the whole wheat flour. My bread is very thick and not almost no air bubbles. Maybe i used a little more flour?
    The consistency looks like a cake, then a bread.
    Is there any trick to do better or what did i do wrong?
    Thanks a bunch!!!

  775. Naomi Matatov

    Hi Jenny!!

    Is it possible to let it rise over night or it must be baked at the 3 hour mark?

    • Jenny Can Cook

      Please read the top of the recipe for the overnight rise.

  776. Elise

    I just made this and it was fabulous! I had my doubts that it would really work but it absolutely does. This will be my “go to”recipe for no knead bread from now on.

  777. Trish

    This bread is AMAZING! Yeast is super hard to get right now due to COVID Quarantine, and this recipe is a life saver, as it only calls for 1/4 tsp of yeast, instant or active dry. I can get 9 loaves out of one packet! I make 2 loaves at a time to feed my family of 7.
    I don’t have a dutch oven, I use my old Calphalon soup pot, over 20 years old, oven safe to 500 degrees. I have heavy duty tinfoil (in my camping supplies). I folded the foil in half, creating a custom”double” layer lid for my soup pot. I followed Jenny’s directions exactly, and it comes out perfect, every time! THANK YOU JENNY!!!

  778. Therese Bucci

    With dry active yeast should i proof before adding to flour?

    • Jenny Can Cook

      It’s not necessary. The recipe indicates to use either one.

  779. Gloria

    Just delicious. A few minutes ago I put pictures on Facebook of my effort–a delicious loaf of bread, and posted links to your video. I laughingly said that I got the first-cut end piece and was like a cavewoman with that big chunk of bread that I buttered and added garlic powder and parsley flakes and had as lunch!
    The yeast I had on hand expired about a year ago but I used it anyway, and it worked fine! Thank you for this great recipe

  780. Taz

    Hello! Given that we’re in COVID19 mode, bread is hard to come by! I thought I’d give this a try… you make it look so easy! The only yeast I was able to come by is fresh yeast. Can I use this interchangeably with dry yeast? The person who sold it to me said to use 4oz of fresh yeast to 8lb of flour. By my calculation, I get 12g of fresh yeast to 390g of flour (for this recipe). Does that sound right, and do I need to do something different/special with the fresh yeast? THANK YOU!

    • Taz

      UPDATE: I used 12g of fresh yeast… i just crumbled it as small as I could into 390g of flour. It worked out beautifully! My 13-year old daughter said it’s the best bread she’s ever tasted!! 🙂 Just to note that I did the overnight method – using room temp water. Will definitely try again, next time with whole wheat and also with some additions (rosemary, olives, pumpkin seeds, etc).

      Thank you Jenny for such a wonderfully easy and yummy bread!

  781. Erika

    Hi Jenny, my mom referred me to your site and I am SO excited to try your recipes!

    Based on your No Knead Bread video, I believe your yellow Le Creuset Dutch Oven would “not” be okay for this recipe because of the plastic lid handle. Is that correct?

    Asking because my Le Creuset has the same lid handle.

    Thanks!

    • Jenny Can Cook

      That’s right. Plastic handles must be replaced with metal for this recipe. Le Creuset sells metal replacement handles if you can get one.

      • Danielle

        My Creuset says even that handle is ok to 500 degrees, I think

  782. Sharon Fox

    I love that you have a cooking show online. I have learned so many things from your videos. Thank you so much for these wonderful recipes.

  783. Barb

    Are there any adjustments to the amount of flour if you use Canadian All Purpose flour such as Five Roses?

  784. HollyRae

    Thank you for this marvelous recipe! my first attempt today and it is so good. I only had a 3 qt. Corning dish with a lid, but it seemed to do the trick. My loaf doesn’t look as gorgeous as yours (not as browned) but it still looks like it came right from a rustic bread bakery. Can’t wait to try a slice, toasted, with coffee tomorrow.

  785. Alex

    My first dough was made with self-rising flour because I grabbed the wrong bag. It was super wet and I thought it wouldn’t bake but whaddaya know……while it didn’t rise much it still turned out to be delish!! I’ll try my next loaf with all-purpose flour and a bit less salt.

  786. Valerie

    Hi Jenny, how could four ingredients make such fabulous bread? My first time and it came out perfect. Reminded me of East Coast Italian bread. I love the idea of finely chopped onion that will be my next loaf. I will also check your website for olive bread. Thank you so much.

    • Ilona212

      That did it!
      I was on the fence about trying this recipe.
      Once I read your, “tastes like east coast Italian bread”, this 20 years in Arizona Jersey girl is all in!
      Thank you for your post… I’m going to try it today.
      Maybe save some for a pizza crust by adding olive oil?!? Will try to flash bake it on a large covered pan for 10 mins, topping it and finishing it off on the pizza stone. (Tee hee. Excited.)

      • Corinne

        Go for it! I’ve made it 3 times now and it turned out perfect each time. I always wanted to learn how to make sourdough bread, but this recipe is just like it but so quick, easy, and foolproof! You will love it, I promise. ?

  787. Trish bengualid

    I’ve made this twice now and it just doesn’t cook on the inside. My dough doesn’t rise either
    Not sure what could be wrong but it’s raw and sought in the inside. I have a professional new convection oven so it’s not the oven or temperature. Any ideas?

    • Jenny Can Cook

      Please look at the FAQs.

    • Danny

      I had same issue and just used a bit less water and it came out more fluffy and dry.

  788. Gerry

    My 1st loaf turned out so great my wife and I decided to immediately do another one. However, since I can hardly ever leave a good recipe alone, I decided to add to the dry ingredients a medium onion finely chopped (my mother used to bake an onion bread which I can still taste to this day). The result was amazing! A great bread made even better. Thus encouraged, my next loaves will try rosemary, then garlic, then whatever else I can think of. Suggestions welcome.

    • Alex

      That sounds genius! Pretty soon I’ll have more bread than I can eat and my extended family will love me for it!

    • Cindi

      As this recipe is now a family staple, i have branched out and added roasted garlic and rosemary, which is amazing!!

  789. Eric

    Dear Jenny.

    My dough always comes out a little runny and difficult to manage. I calculated the water to flour ratio and its a dough that’s 90% humidity. Isn’t that a little much? Should it not be more in the 77% to 80% range max?

    I ended up having to fold in a lot of flour once it proofed the first time in order to be able to manage it.

    What do you suggest I do.

    Kindly.

    • Jenny Can Cook

      I can only tell you that it works for me and for most other cooks. Assuming you are not sifting the dough before measuring, which would result in too little flour, you could check out the FAQs for any other solutions.

      • Laryssa Palin

        Hi Jenny,

        It’s my second time making this and each time it didn’t work and I’m a very experienced baker. I figured out that the recipe is wrong. The recipe say 1 1/2 cups hot water but in the video you clearly used a 4 cup measuring cup which is more than half full. That means that the amount of water you used in the video is actually 2 1/2 cups.

        Thanks

        • Jenny Can Cook

          My recipe is correct as written and as shown in the video. It has worked for millions of home cooks. Please look at the FAQs to find a solution.

  790. Debbie Z

    Can un use a regular pan with a lid if I don’t have a Dutch Oven?

  791. CN 4

    Amazingly great tasting and EASY to make recipe. Used 1/2 tsp of yeast instead of only 1/4 tsp. It rose a bit better with the added yeast.

  792. Sharon

    Wow! It came out great. Due to coronavirus, we ran out of bread. Thank you

  793. Francis D

    As always the bread from your recipe will be the highlight of or meal! Glad i bought flour before the shelves became pretty bare here in Wisconsin. Yeast is hard to find too. My goal while shut in is to try as many of your recipes as possible. Stay safe in Canada, hey.

    • Carla T.

      We’re finding yeast more and more difficulty to come by also. What I’ve decided to do is sacrifice a yeast packet to creating a sourdough starter. Then I don’t need any more yeast, and can keep replenishing my starter with flour and a bit of sugar. Then I can make bread repeatedly!

  794. Neil

    Jenny,
    Made with whole wheat flour and it came out dense & didn’t rise as much. Any suggestions?

    • Jenny Can Cook

      Please see my whole wheat version in the “Breads” category. Whole wheat will never rise as much as the white flour version. If you still have problems please see the FAQs.

  795. Gary M

    Thank you Jennie, awesome awesome recipe. I’ve tried so many recipes and not has been a fail. Thank you again

    • Judee

      Gary,
      did you aereate the flour before measuring? I tried the recipe yesterday and never got past step 1…………dough did not bubble etc after waiting 3 hours for it to rest….

      • Jenny Can Cook

        Please look at the FAQs for a possible solution.

  796. Elizabeth

    I used the paper bag because I didn’t have parchment paper and the bag cooked right into the bread. What did I do wrong?

    • Bob

      The answer lies inside the question – you used paper which burns unlike parchment paper that does not.

  797. Karrie

    It was so much fun with little effort. AND it turned out perfect❣️❣️❣️Thanks Jenny

  798. Veronica

    Hubba Hubba this bread is everything described. Super easy, no mess in the kitchen, delicious! I would have thought I had gone to a special bakery. I read where someone added Oil and Everything Bagel Seasoning on top, I might try that next time.

    Thank you!!

    • SUSAN W SHAPIRO

      Wow! Oil and Everything But the Bagel seasoning! Can you tell me what oil and how much? Does it replace any water? Sounds yummy!

  799. Veronica

    Hubba Hubba this bread is everything described. Super easy, no mess in the kitchen, delicious! I would have thought I had gone to a special bakery. I read where someone added Oil and Everything Bagel Seasoning on top, I might try that next time.

    Thank you!!

  800. T

    I cant believe it!! I’m a bread maker now!! My loaf came out beautifully. I didn’t have parchment paper so I see aluminum foil. Worked great!!

  801. Ginny

    This was the easiest bread recipe I have ever tried. I wish you could post pictures so I could share my perfect loaf! Love your videos and easy recipes!

    I used filtered water from the fridge and heated it in microwave for 2 mins. The dough rose perfectly and was full of bubbles. I forgot to slowly add the flour, just dumped it in. The first loaf I used old flour I have had forever. The bread was delicious but didn’t raise as much. My 2nd loaf I used a new bag of King Arthur flour and it turned out better than the bread you can buy at Fisherman’s Wharf in San Francisco! Full of holes and so crunchy. My Facebook friends all wanted some!
    By the way, I bought the Artesian Bed Bath and Beyond 6 qt Dutch oven and just love it. Quick free shipping and if you sign up with your email you can get an additional $10 off.

  802. Sara B

    Can I add a little extra salt?

    • Jenny Can Cook

      Yes, some people prefer a little more salt.

    • judy

      can use season the flour for the “no Knead bread”? such as garlic, or dill, etc.
      loved, the bread. ( not good with whole wheat. taste too sour)…..

  803. Gina

    Jenny your bread was absolutely perfect and delicious!!!!!

    I have made many breads before and I’m always trying new recipes. I came across your youtube video and i started watching n had to try it!

    I could not believe how simple and PERFECT this came out. Gorgeous rustic crust and soft on the inside.
    Okay I admit I was skeptical b4 I tried it don’t be mad lol.

    Today I’m going to try ur healthier cinnamon buns. My current recipe takes so much longer and might I add uses so much more butter. Oyyyy the guilt! ?. That’s why I mk them only once a year.

    You are a wonderful cook and I thank you for sharing and making delicious and healthy recipes for us to enjoy…. I’m a fan forever ☺️?

    Take care and stay healthy ❤️

  804. Jim

    The bottom crust was extremely hard, does anyone know what might cause this? Thank for any suggestions.

    • LeliaD

      Jim, did you bake your loaf on the bottom oven rack? If so, next time, remove the top rack from your oven so you can move the bottom rack up a notch. I suspect your Dutch oven was too close to the heating element below it. Also, be sure you check your oven temperature with an oven thermometer. It might actually be heating to over 450 degrees. Good luck!

  805. Paul

    I made this today to avoid going to the supermarket, it was amazing. Added some olive oil to the top and a little everything bagel seasoning. yum

    • Heather E

      I’m so glad I read the comments and saw this idea. I’m just getting ready to put it in the oven and I will definitely do this step.

  806. St Zotique

    I was excited to try this recipe as I do love making my own bread. But it didn’t bubble like you showed in the video and I just took it out of the oven( cooling off) it doesn’t look like it rose too much. I am wondering if my tap water isn’t hot enough? I tested my yeast and it is fine so maybe you have an idea. I love your apron salute?

  807. Jessie J

    Food for thought! 🙂

    I made this today with a little splash of olive oil and some chopped black olives. Yum.

    I also don’t have a dutch oven so I used my slow cooker on high setting. It wasn’t bad… Seemed to cook it most of the way through and then I browned it up with the lid off in the oven. It was still good, but ended up slightly less fluffy looking than Jenny’s, a little flatter, slightly under-cooked in the middle. But I was also rushing by the end so I think more time in the slow cooker would have done the job. 🙂 Maybe more time rising on the counter too. Still super enjoyable though, and I hope some of my trial and error helps you all.

  808. Vanessa

    I don’t have parchment paper and I plan on cooking the bread in a clay/ceramic piece from pampered chef. I don’t own a Dutch oven and this was the only thing I had that was oven safe with a lid. Any suggestions on what I can do so the bread doesn’t stick when it’s rising in the bowl?

    • Janice

      I suggest that you use a brown paper bag. Open it up and place the non-glue side in the middle and cut to size.

  809. Sharon

    This was the easiest and most rewarding loaf of bread I have ever baked! I’m 72 y.o. and have baked thousands of loaves in my younger years, while raising a family, I baked 5-7 loaves every week. This is the first in over 25 years! And can’t thank you enough for the video and recipe. Admire you and all the giving you have done fro others. Blessings and stay well and safe. PS: I can’t lift cast iron dutch oven anymore, so used a 3&1/2 qt micaceous lidded clay pot and it worked beautifully.

  810. Isabel

    If I want to divide the dough into 2 smaller loaves or even into 4, do you know how I would adjust the baking times?

  811. Sara B

    I didn’t see the note about aerating vs. sifting flour until after my loaf was in the oven. It still came out great! Next time I’ll aerate, not sift…

    • Anna

      uh oh…what comment? I thought sifting was aerating….

      • Jenny Can Cook

        Please see the FAQs for Flour Basics.

      • Sara B

        LOL that was my reaction exactly! There is a note at the bottom of the recipe, with a link for more details. 🙂

  812. Billy

    I’ve made this no knead Dutch oven bread time after time . Now that we staying out of stores as much as possible ( due to Coronavirus ) it’s our go to recipe. Comes out perfect every time , cast iron Dutch .
    Might as well throw the bread maker out with the Tread Mill . Thanks Jenny

  813. dei

    Absolutely easy and delicious! My husband asked me to make it everyday. Thank you thank you!

  814. Ray

    Looks great. Can’t wait to try it.

  815. SPJW

    Came across this while searching easy bread recipes. I am so glad this is the one I chose. My first foray into bread making could not have been easier! Watched the video and followed Jenny’s instructions exactly and my bread came out beautifully. Cooked for 30, took off the lid and let brown for another 20. No need to look further this is it for me. Thanks again and good to hear and see a familiar voice Jenny!

  816. Michele

    I just wanted to say THANK YOU!! I made this bread for the first time last night and it was PERFECT!! Very easy recipe for beginners! ❤️

  817. Mary Cokenour

    In the Southwest, this is called Sheepherder Bread aka Basque Bread.

    I, too, have a food blog; and I also have a food column in the local newspaper. This is delicious bread and I recommend trying it out!

  818. Ursula

    OMG amazing bread to pair with many great meals thank U 4 your delicious recipes

  819. Teresa

    I made this yesterday and it was so delicious! So easy. I will definitely be making it again. Thank you!

  820. Jill F.

    Hi-You don’t need to answer!

    I’m about to take the third loaf I’ve made out of the oven. Really a great recipe!

    I just want to say I’ve used Instant yeast that I keep in the fridge. Maybe that helps?

  821. Cindy R

    I have active sourdough starter. Is there anyway to substitute some or all of the yeast for this recipe

  822. Carolyn Hill

    I made this today. It’s delicious!!!! And so easy. I’ll be making it again.

  823. Crystal

    This recipe looks amazing and bread never really turns out well for me. Question: We are now in Covid 19 mode so I don’t want to go to the store unnecessarily the only years I have in the house is Pizza yeast expired Dec 2019. I am making pasta tonight and would love to have this with it. Would this yeast work? Thank you Love you videos!!!

    • Jenny Can Cook

      You can test the yeast by “proofing” it first. It’s easy to do, just search “how to proof yeast” and lots of how to’s will pop up. (or scroll down a bit to Ken’s comment on 3/23 and Melissa’s reply)

  824. Linda

    Where could I get the gloves you used when handling the hot Dutch oven?

  825. melinda

    Help — Just baked my very first loaf. Of any bread. Ever!

    Taste is good but it’s too chewy in the middle.

    Cooked it a full 30 mins. and then 12 with the cover off.

    Didn’t look as browned as your photo.

    Any ideas?????

    • Paula Perry

      Have you checked the temperature of your oven? They can vary a great deal.

  826. Meg

    I’ve made this twice now and it’s come out great. I wonder if you could add anything to it to make it savory? Garlic etc. any suggestions?

    • Angel B

      Olive bread is amazing. Try pitted olives green ones with pimentos, Greek olives, anything that has no pits And a little bit of salt. Also you can add pepperoni, salami, prosciutto,And chunks of your favorite cheeses. I like mozzarella, provolone, or some shredded sharp cheddar cheese

  827. Christine

    I’m on my second try. Yesterday it didn’t rise. I used dry active yeast – 1/4 tsp (larger granules). Today I tried again first ‘proofing’ the dry active yeast as per the instructions on the package. After it proofed I used 1/4 tsp and added it. Still won’t rise!! what am I doing wrong???

    • Jenny Can Cook

      Please look at the FAQs.

    • Kathleen

      It could be that your house is too cold or there is a draft. Put your bowl in the microwave or oven to rise because those are sealed from drafts. (Just don’t turn on!).

    • Susan

      I find that it needs much more yeast. I used the whole pack of quick rise and in an hour and a half, it was ready for the oven! Give this a try!

  828. Maria C

    I have made this bread a few times now. Always soooooo good!! Love all your videos and your personality is very refreshing. No fuss recipes, very well presented and explained. Thanks a lot!!!!! You should be on Food Network!!! God bless you and keep you and your family safe.

  829. Ken

    So, the 2 tsp (yeast) didn’t work out either. The only conclusion I can draw is that the water I am using is too hot. I will use lukewarm water next time.

    • Jenny Can Cook

      Look at the FAQs as it could be something else.

    • Kathleen

      It could be that your house is too cold or there is a draft. Put your bowl in the microwave or oven to rise because those are sealed from drafts. (Just don’t turn on!).

    • Melissa

      I would proof your yeast first. (Has it been open for more than 6 months?). There are some instructions that I found online:

      To make sure active dry yeast (not quick-rise yeast) is alive and active, you may first want to proof it. Here’s how:

      Dissolve the yeast and 1 teaspoon sugar in 1/4 cup warm water (110° to 115°). Let stand for 5 to 10 minutes. If the mixture foams up, the yeast mixture can be used because the yeast is active. If it does not foam, the yeast should be discarded.

  830. Deborah

    I have made this bread a lot since Christmas – each time I understand the process better. Thanks for a great recipe and informative and funny video. The vids are soooo important! I’ve learned so much.

    Thanks, Jenny! You’ve made me a success!

  831. Daphne

    I’m running a little low on flour due to COVID-19 hoarding so I made a half loaf following the instructions and ingredient amounts, I cut the amounts in half. Came out great. Baked it on a quarter-sheet baking pan. Added raisins, walnuts, and cinnamon. I’m 60, so I can get more flour at the early opening for seniors tomorrow. Bon appetit!

    • Linda

      I am curious you said you added raisins, cinnamon to it the bread. At what point did you add it and how much?

      Thanks

  832. Ken

    I put together 2 batches at the same time each with the prescribed 1/4 tsp of yeast. After 3 hrs at room temp nothing had happened with the mixture. I discarded those two batches and now have put together 2 new batches, each with 2 tsp yeast. We’ll see how this works out!

    • LINDA

      So Ken, I’m curious. How did the bread turn out using 2 tsp of yeast.

  833. Linda

    This is a wonderful bread recipe. Perfect crust. I found that the flavor of the bread itself is improved by using the overnight version, if you have the time. And these days, I do.

  834. Karen

    If I wanted to add olives to this recipe. At what point would I add them in? Thank you!

    • Jenny Can Cook

      Please see my No Knead Olive Bread recipe.

  835. Cathleen

    I thought I messed it up because I forgot to let it sit after mixing the water in and instead kneaded it then let it sit. I then placed in a parchment lined bowl for 3 hours and followed the cooking instructions. It turned out amazing!!!

  836. Ann

    The bread came out perfect but since it’s only me eating eat I was wondering the best way to keep it fresh.

    • Jesse

      To store the bread, I place a piece of plastic wrap only on the cut surface of the loaf and store it face down in a paper grocery bag on the counter. This keeps the cut face fresh and the crust crunchy.

      • Linda

        Thank you, Jesse, for this tip on how to store bread. I have never known a good way to do it.

    • Ginger

      To keep bread really fresh and not freeze it, invest in a big piece of beeswax bread wrap. It might cost as much as $15 but it will save you a lot more than that in the long run.

  837. Pat

    I used a stainless steel bowl to mix my dough should I have used a glass one as the Saran wrap did not cling really tight to the rim of the bowl and there were a few droplets of water on the Saran Wrap.

    • Jenny Can Cook

      I don’t think the bowl was the problem. Please look at the FAQs for other reasons for dough not rising.

  838. Pat

    My dough did not rise there was droplets of water on the Saran Wrap I used a stainless steel should I have used a glass one instead.

  839. Laurel

    What size dutch oven

    • Jenny Can Cook

      See the recipe.

    • Texas lady

      I used 1 quart mini Dutch ovens today using this concept. I heated 3 mini pans with the lids set off to the side in the oven when I preheated to 450 degrees. Then dropped the little parchment paper lined babies into the pans and immediately place the lids on top. Baked for the entire 30 minutes, then removed lids and left for only 7 minutes so they could brown up a bit. They came out so perfect! Oh and I added 4 tablespoons of sunflower seeds to this recipe to the dry ingredients before adding the water. Wow…incredibly delicious!

  840. David

    I didn’t pay attention to the active dry yeast packet and just put in the ¼ tsp of yeast dry. The instructions on yeast say to activate it, mix with sugar water. Was your yeast activated with sugar? Worried it isn’t going to rise now.

    • Jenny Can Cook

      I don’t activate any yeast. I think it will turn out fine.

    • Jennie

      It’s been a long time since my home ec classes but it seems that I remember that when making bread, sugar feeds the yeast and makes it rise more, which also why bread dough needs to be Kneaded. I’m thinking this recipe is so fast the yeast apparently doesn’t need ‘feeding’ or kneading and I wouldn’t mess with the plan. Since we know Jenny didn’t include sugar and the loaf was beautiful I wouldn’t worry about it.

  841. Angel

    Has anyone tried this with coconut flour? I’d like to give it a shot for a low-carb option, but coconut water absorbs so much water, so I was wondering how much additional water I will need to add.

    • Jenny Can Cook

      This recipe needs gluten so I think you would be disappointed. See the FAQs about my gluten free version.

  842. gjudi

    First time EVER making yeast bread of any kind. SOOOO good and glad I had the good butter to go with it. Your video help me understand how to do it.
    Thank You….oh to bad about the ball!!!

  843. Angel Hankel

    What a great recipe, just made it this evening to have with our dinner. Easy and delicious!

  844. John

    I love bread but I’m not required to really cut back on carbs for health reasons.
    Can I use Almond flour instead for this receipe?
    Thanks
    John

  845. Michelle

    I might’ve used too hot of water, The dough was not as sticky as yours but I combined all the flour will it still work?

  846. Elizabeth

    Where can I buy the oven gloves you are wearing in the video?

  847. Karen

    I live at 7000 feet elevation. Any ideas what the measurements would be?

  848. Jennifer

    Hi.. tried this last night.. first time ever making bread..turned out fantastic!!! My whole family loved it!!

  849. Kim

    Has anyone tried using Almond and/or coconut flour in this recipe?

    • Jenny Can Cook

      I tried a gluten-free flour and it didn’t work. See my FAQs.

  850. Kathe

    This is amazing! No sugar, no sugar substitutes, different, but so good.
    My husband is diabetic so this is a perfect bread for him.
    It was fun to make. It does take a little while but very very little work is involved.
    I made it today and had it with our left over corn beef and cabbage.
    Try it!

  851. Laura

    How much fun is this recipe? Stuck in the house for an unknown number of weeks, and figuring out what to cook with what we have. Found this wonderful recipe. No Le creuset? No problem, used my Pampered Chef bowl with lid. No regular yeast? Used Pizza crust yeast. It turned out great! Thanks Jenny – love this site and your clear, quick, and entertaining videos!

    • Tina

      Oh my gosh, we did the same thing (thanks to being stuck in the house for the next several weeks). We made this bread today and it was such a hit! My 5 year-old son basically made this bread as we watched Jenny’s video tutorial. What a fun project for our day – and he has pride in the fact that he baked “dinner bread” for our entire family tonight.

  852. Janie

    Have experimented with any other flour? I have Celiac Disease so can not eat wheat. This bread looks amazing!

    • Janie

      I found the answer to my question in your FAQs section.

  853. Jo

    I can’t believe how nice this bread came out! Thank you for this amazing and easy recipe!

  854. Sandy wood

    Any high altitude adjustment.. ? I live At 5500ft.

  855. Cara

    I love this recipe. By the 3rd time that I made it, it was superb The first 2 times it didn’t quite rise enough. The 3rd time it was a bit wetter & I had mixed the dry ingredients more. I think I had used slightly less thann3 c of flour because I was out. Make sure to mix the dry ingredients enough, pre heat the pot & Put the muffin tins in with water. Practice makes perfect! So economical to make also. .$ 0.68 per loaf to make vs $5.12 to buy in Canada. I have only make with white bread. It is so easy & I love eating bread that I have made!

  856. Connie

    Making this tonight to go with our homemade vegetable beef soup! THANK YOU!

  857. Howard

    I love you and I love you recipes. You are so passionate about your breads and stuff. Makes it easy to follow. Thank you so much….

  858. Alan Aldrich

    With whole wheat flour the times may need to be a little longer.
    Using the times in the recipe It came out a bit doughy or underdone.
    I put it back in for a few minutes and then it was fine

  859. JoAnn

    I have a stoneware, Cloche, domed baker that I haven’t used in years. Will this bread turn out well if I use it. I don’t have a dutch oven like yours. I do have a dutch oven from my Wearever steel cooking set.
    Which should I use? Thanks!!

    • Linda

      I use a clay cloche and it works perfectly. I have been making bread since college (in the 60s) and have never made bread with a better crust. Brown, tender, and slightly shattery.Thanks, Jenny

  860. Judith Giannetto

    00 flour ?

  861. Shirley

    What can I use instead of a dutch oven

    • Jenny Can Cook

      There is a link at the bottom of the recipe.

  862. Wannabe Baker

    I have nothing that can be used in the oven, so went to Amazon.

    The dutch oven I really like indicates, “Do not heat an empty Dutch oven.” Now I don’t know what to do. I thought they were all the same. I assume some CAN be heated empty.

    Also, what size can you seasoned bakers recommend for a Dutch oven?

    • Jenny Can Cook

      I believe they mean not to heat it on a burner. Around 5-quart is a good size and last time I saw, Kohls had the Food Network brand, oven safe up to 500°F for around $60.

      • Wannabe Baker

        Thank you! (Serious about the “wannabe” part…) But I am learning, and it is the Jenny Can Cook recipes and videos that are helping me along.

        THANK YOU! THANK YOU! THANK YOU!

    • Karen

      Hi Wannabe,

      You will need a 6 qt. dutch oven. Le Creuset makes one but it is $$$$$ and will go up to 500 degrees. After a lot of research I found a Marquette dutch oven pot 6 qt. dutch oven for $89.00 on Amazon. The pot will take temperatures up to 500 degrees. The company is out of Michigan, friendly service too.

      Hope this helps.

      • Ndee

        Lots of grocery stores carry the Dutch pots for lots less than that L.C brand

        • Darlene A. Verkamp

          I bought my Dutch Oven at Krogers. You dont have to buy a gourmet brand.

  863. Hillary

    I am a huge fan, Jenny! Miss you on TV, so I am so glad I found your channel. This bread is a gosh darn blessing for our household! Thank you so much. turned out perfectly! Keep doing what you are doing. You are helping people everywhere!

  864. Cheryl Sumner

    Jenny,
    This bread has been a godsend. During this pandemonium because of the Corona virus the store shelves are empty. I am so very glad I stumbled on this recipe. At least I know how to make my own bread now, have a loaf rising as I write this.
    Everyone, I hope you all stay safe and well, this is a difficult time, many blessings to all of you.
    Jenny, this truly is a wonderful recipe.
    Many thanks. My bread turns out beautiful every time. ?

    • Jo-Ellen

      Cheryl & Jenny-
      I was just checking my the recipe for the “no knead” bread and couldn’t believe that you expressed EXACTLY my same feelings about knowing how to MAKE this delicious BREAD!
      There was no bread on shelves earlier this week, so this bread SAVED the DAY!
      I can’t thank you enough, Jenny.
      Cheryl, I agree that this recipe is terrific for all of us.??❤️

  865. Tracy

    Love your videos! Help pls – I’ve made no knead bread 3 times following recipe exactly. Each time the crust is great. But the inside is doughy /kind of wet. I added 20 extra minutes to the 3rd try of this recipe with no better results. Oven temp is correct. Any thoughts or suggestions?

    • Jenny Can Cook

      Have you looked at the FAQs? You might just be slicing it too soon.

  866. JLREEVES

    I made this a week ago as a Pre-virus bread test.
    Used whole wheat only, didn’t fluff my flower, bread came out a bit dense but it was all eaten.
    Second try today, will substitute 1 cup all purpose white and fluff the flower.
    If I add some honey should I cut the water, was thinking about 2 tablespoons of honey.

  867. John

    Made this and it was great. Never made bread in my life…. 60+ years old great cook but stink at baking. What would I need to do to get it more less dense more airy? longer time to set? warmer temp?

    • Dwight in Red Deer

      There are so many variables in bread making, including location and current humidity, rising temperature, etc. For a better rise you can try a longer seconds rise, and adding a tablespoon of vinegar encourages a higher rise too (without changing the taste). At low altitude you might need a wee bit more water too.

      • John

        Thanks Dwight. I will do a longer 2nd rise first! I REALLY appreciate your help!

      • Paul

        Vinegar is so interesting! I wonder why it rises better? Do the little yeasties like an acidic environment?

  868. Rick in Victoria, BC

    Fantastic and simple recipe. Saw it yesterday and made one loaf. Today is day two and making another!

    I’m out of parchment paper and don’t have a Dutch oven. So, I used a large pot (used to boil water etc), and pre heated it with lid to 450 and then used olive oil to grease the sides and bottom. Turned out just like Jenny’s.

    Thank you!

    • Chrissy

      Will this work with a larger pot? Or does it need to be this size to work well?

      • Daphne

        You don’t even need a pot. You can put it on a baking sheet or on a piece of foil right on your oven rails. Any pot will work. I’ve used baking sheets, foil, Le Creuset Dutch ovens, a frying pan, a cake pan, a glass pie plate, and a ceramic lasagna dish to bake bread. It doesn’t matter. Bon appetit!

  869. Daphne

    Just made a loaf in a deep dish ceramic pie pan. I added cinnamon and raisins to the dough before letting it set. 😀 It came out amazing. I also got busy and forgot about the dough and it sat for 8 hours instead of 3, and the loaf was so light and fluffy out of the oven.

    Use whatever pan or baking sheet you have around, you don’t need cast iron enamel for this recipe. Bon appetit!

    • Paul

      Daphne, I use a round pyrex cassarole dish with lid. It works perfectly! I had never made bread myself before, and now I feel so very awsome!
      Do you put a pan of water in the oven to humidify?

      • Bouncedancer

        In her video she said that the point of keeping the lid on during baking is so the bread will steam; that way you don’t need a pan of water in the oven.

  870. Joellen Fry

    I hope you read this. I made the bread and it turned out perfectly. I’m a good cook but not much of a baker – everything has to be measured correctly. I have two questions: can parmesan or asiago cheese be added to the dough? Is it possible to make a bigger loaf?

    I’m trying your salmon patties next. If they’re as good as the bread, I’m hooked!! lol

  871. Ky - First Timer..!!

    Jenny –

    THANK YOU!! Yesterday was the first day of my bread baking. Growing up my mother (farmers) made 24 loaves of bread plus a pan of cinnamon rolls for Sunday morning breakfast every week. She was a mother of 12 children. I’ve always been a cook I’ve never been a baker but I decided yesterday that was all going to change. I used your recipe and I was completely blown away by how easy it was and how amazing this bread turned out!! I posted photos of the process & final product on Facebook and Instagram and share this recipe with many of my girlfriends and family! It was so perfect that my own son accused me of buying it!! Haha Crusty bread has always been my favorite and this recipe will be used frequently. Thanks again.

  872. Karen

    Hi Jenny love this recipe!!!!!! Can I add grated cheese? And if so when would you add it? Again love this thank so much for sharing!

  873. Mary

    I totally cheated on this. I borrowed the pot, bought my dough from my favorite pizza restaurant, followed the cooking instructions except I coated it with some olive oil, AND IT CAME OUT GREAT ! My 3 other sisters did it the hard way.

  874. Mallory

    Will adding sugar affect the dough?

  875. Tiffany

    Made this last night but used a regular Pyrex measuring cup (didn’t realize to use a different one). My dough was pretty runny where I couldn’t easily form a ball. I also forgot to cover the dough the second time. Despite these errors, THE BREAD CAME OUT AMAZING!!! Thank you for this brilliant recipe. My husband and I love it!!

  876. Judy

    How do you aerate the flour ?

    Have you tried adding few drops of red wine vinegar as per Jim Leahy and Mark Bitman. ?

    Thanks
    1st batch getting 1st rise.

  877. Althea in WY

    I live at high altitude, 4500 feet, and wanted to let others know that following the recipe, exactly, with no changes, the bread came out picture perfect and was delicious. Thanks Jenny for a wonderful recipe…it was just the recipe I was looking for.

    • Paul

      Althea, just to second your thoughts, I live at a very high altitude: 8,400 feet. I follow the recipe exactly and it’s always perfect, rising really well, and with a really crunchy crust! It’s amazing how altitude doesn’t change the results, no?

      • Kaye

        Thanks for this info, I live at 5300 feet and was wondering how long to cook. I’ll give it a whirl. Thanks again.

  878. LeMoyne

    Are you sure about 1 1/2 c water? Doesn’t seem like nearly enough.

    • Jenny Can Cook

      The recipe is correct. Be sure to aerate your flour before measuring.

  879. Deb on Long Island

    Covid -19 encroching , we are not shopping …So Jenny your bread is perfect for us to stay at hone and make tasty, easy bread which we have now call Jenniy Bread xoxoxoxoxo

  880. Lucille

    I have never made homemade bread until yesterday. This recipe was easy and my bread turned out perfect.
    One thing, when I printed the recipe it said the oven should go on 350……but your video said 450. So I put oven at 450……just perfect. Thank you for such a great recipe?

    • Jenny Can Cook

      I tested the print version and it is correct, showing 450. You may have misread my note about my oven taking 35 minutes. Please look again to make sure. (Congrats on your first homemade bread!)

  881. Patty V.

    Jenny, I am eating tender, crusty, artisan bread that was in the oven 15 minutes ago, and I’m in Seventh Heaven!! Followed the recipe and video instructions to a ‘T.” Easiest recipe to follow with outstanding results!! Better than any artisan bakery bread! Simply delicious! Wish I could send you a photo; looks just like yours!

  882. Aimee

    Just made this bread for the first time. Had the cast iron pan but no lid so I used a upside down ceramic cookie sheet over the top. Then used a disposable cake pan with some water on the bottom rack. Turned out beautifully!! Thanks Jenny!

  883. Ted

    Made this for the first time today, at altitude too! I’m at 7500 feet. I followed the recipe verbatim, and it came out wonderful! The only thing I would suggest for next time is to add a little more flour. The bread dough was really loose, and after it baked it was still a bit too moist in the middle to cut cleanly. This is consistent with other high altitude recipes, where they recommend you add a little extra flour to cakes, cookies, etc.
    Thanks Jenny!

  884. Theresa

    I made this bread today and it’s amazing! I can’t wait to try adding some ingredients for extra flavor.

  885. Debra Pingitore

    The best bread ever! So easy turned out beautifully. Will make again.

  886. Linda lou

    Jenny I watched your show all the time. I’m such a fan. Now I watch you cooking and I have to say, I hate baking. I’m a good cook but not a baker.
    I made your bread and it came out beautiful. Thank you because now I’m not afraid to try baking. Love love love when you joke around or say some thing
    Smart ass. Excuse my French. Till the next time I bake!!!!!!

  887. Cathyanne Nonini

    Hello Jenny – have been making this bread every other day! Would you share the brand and perhaps where you purchased your oven gloves? Thank you.

    • Jenny Can Cook

      I don’t know the brand but I got them at Bed Bath & Beyond.

  888. Infidel

    Are there changes for high altitude? I made notes, not sure why, titch more water, a little lower temp and don’t uncover. Trying the overnight method tonight.

  889. Bill B.

    Jenny, I make a delicious rustic bread in the Dutch oven with the all-purpose flour. I would love to make the same bread but using whole wheat flour. Have you ever done this? What alterations would have to be made using the w.w. flour?

    • Emily

      I have made this with both all purpose flour, and straight up whole wheat flour. Both times they have turned out great. Just before the second rise I add any toppings or spices I want to flavour the dough. But it’s not necessary. It tastes wonderful on its own.

    • Jenny Can Cook

      Please see my whole wheat version under Breads.

  890. Dawn

    Jenny, I’ve made your wonderful bread twice now and LOVE it! I wonder if I may add a tablespoon of chopped herbs such as rosemary, thyme, etc. to the flour before mixing? I would like to try to “herb up” your marvellous recipe. What do you think?

    • Sharen

      I have made this recipe multiple times and added a number of different “flavor enhancing” ingredients. I stir the salt and yeast together with the flour (for even distribution), then stir in the flavor enhancing ingredients before adding the water. I’ve used the following ingredients (no more than 2 to 4 at a time):
      Roughly chopped roasted garlic, olives (any kind you prefer), sun dried tomatoes, rosemary, Thyme, crumbled feta cheese, asiago cheese – whatever you have on hand that pleases you. I tend to like the savory flavors but made one loaf with dried cranberries and nuts (it was also very good). Thanks, Jenny, for a wonderfully flexible recipe.

  891. Poppa

    I have made this for my family many times now since I discovered Jenny can cook on you tube. My daughter finally got around to making it since she is a working mom and being such an easy recipe finally made it a couple of weeks ago. She lives in the western USA at higher elevation while we live by the Great Lakes. She called and said the grandkids were so excited that mommy made “poppas bread.” Thanks Jenny. Great recipe and I have modified it a few times. Rosemary bread: rye flour: whole wheat. And just anticipating the different flours, the bread is ALWAYS DELICIOUS! Thank you!

  892. Jan Schuler

    The first time I made this the dough was soft and bubbly, but not since that first time. It still turns out but I would love to see that dough again. What am I doing wrong?

  893. Wendy

    AMAZING! Made the bread on a whim over the weekend. So easy and fun to make – and the big reveal when the bread came out of the oven was very impressive – the perfect loaf of delicious bread! We gobbled up most of it in one sitting!

    Can’t wait to make a whole wheat loaf and try some of your other recipes – Thanks Jenny

  894. Janene B

    Is it 1/4 teas yeast or 1/4 oz, which is size of one packet?

    • RobertM

      Janene,

      I just made the bread today and I used the 1/4 teaspoon. Turned out great.

    • Linda C

      1 “packet” of yeast is 1 Tbsp. You don’t need a lot of yeast for this recipe. I am a bread maker but my son is the one that found this recipe & has made about 6 loaves.. it is really good.

      • Jenny Can Cook

        Actually, with the brand I use (Fleischmann’s) a packet of yeast is 2 teaspoons.

        • Lucille

          I bought the Rapid Fleishmans yeast. Is that the correct yeast. I saw in the store that there was also a package called “active yeast”. So Im confused as to which one I should be using. Please help!

          • Jenny Can Cook

            I usually use Fleischmann’s RapidRise but Active Dry yeast will work too.

  895. Cody

    Made this and it looked good- tasted ok, but was a little too dense. My dough was stick but not tooo sticky. Do I need super sticky dough?

  896. Cindy

    I made this with non-alcoholic beer instead of water…WOWZA!!

  897. Ruth Ann

    Just got done making this bread,came out perfect. Do you have suggestion to make gluten free bread this way?

  898. Steven Stimmel

    So this recipe took me 3 attempts before I got it. My problem in the beginning was that I used water that was too hot (from tea pot) . Resulting in dense, raw bread. Using hot tap water was the key. Once I did that , I got fluffy inside and crunchy crust, delicious bread.
    I will be using this recipe for a long time!

    • Ailyn

      Thank you for the tip!
      I used your suggestions with great results.
      Good eating!

    • Chef Tami

      Steve—if the water is too hot it will kill the yeast …bread will end up being a brick 😉

  899. Cindy

    I do not have a Dutch oven. Can I use something else ( which would be?) or do I need to buy a Dutch oven?

    • Jenny Can Cook

      Please see the FAQs.

    • Just Me

      I have actually used an enamel roaster which has very thin walls. It worked out great!

  900. Malinda Jones

    I live outside of Houston where it is humid, today was kind of cool outside, so I am close to sea level and I had no problems with this bread. One difference I choose to do was during the 3 hours, I let it rise in a turned off oven with just the light on, and it rised perfectly. I toasted at end for only 10 min. I used a clay loaf pot with lid and MAN I wish I could show you a picture of how gorgeous this looks. I can’t get the kids to leave alone. Great recipe!

    • Linda

      If the only thing you did differently was setting it in your oven to rise, that may be your answer. The oven was maybe too warm causing yeast to rise quickly?

  901. Lady Di South Carolina

    Well….I know it’s my fault, BUT THIS BREAD DID NOT RISE NOR DID IT COOK AFTER 40 MINUTES IN THE OVEN..It looked pretty outside, but after cooling, I cut it with the bread knife and it came out full of sticky gooey dough….

    I bought a new bag of flour and aerated it; I bought a fresh dry active yeast, I temperature tested the hot water and the oven, even streamed Jenny’s video while making it. Both my good friend and I worked side by side and actually videoed our own process and double checked every measurement.

    We had failed another “no fail, no knead bread recipe” before. We had high hopes for this one because Jenny looked so good and happy. Our prior attempt turned into very hard “doorstoppers”. This batch was pretty but a total disaster. In SC where we are known as “the low country” does not have an altitude problem nor was it a humid day. So I am back go good ole beer bread if I want to make some bread or my favorite bread making store. If you have ANY IDEAS of what in the world happened, we would welcome them. By the way we really are pretty good cooks!

    • Jenny Can Cook

      Please look at the FAQs for solutions.

    • Mike Jahrig

      I have made this recipe many times and have never had a failure. My guess is that you don’t let it rise long enough or use too low a temperature. I let it rise up to 5 hours in a warm room. This means warm days for me in Texas, not cool winter days. 80 degrees is nice if you can get it. That’s the key. You have to allow the yeast to do its thing.

  902. Kim in central Illinois

    Best bread recipe ever! I learned quickly that my water has to be 125 degrees for the quickest lift and the best shape. Plus, I do not have a Le Creuset dutch oven. But I use my big All Clad lidded cassoulet. The bread is foolproof everytime and the house smells wonderful! Thanks, Jenny! Please make more videos!

  903. Jessica

    Hi! i was wondering if i could make this into a loaf instead? if so are there any different instructions? thanks! 🙂

    • RobertM

      Jessica, I’ve only made the bread in the shape off a loaf so far with no problems. I use an Emile Henry ceramic cookware that only bakes loaves.

      Enjoy!

      • RobertM

        Forgot to mention that i didn’t change anything in the recipe.

  904. Allyn Curry

    I made this bread last weekend for myself and my boyfriend. (his mom IS a BAKER the BAR IS VERY HIGH) I was so nervous. This came out amazing, easy to put together, crunchy, and tasted DELISH!! I was so pleased. He was so impressed, I sent a photo to his mom and she said it looked amazing and she wished she was her with us to eat it. (shes in OHIO we are in Fla) Thank you Jenny. I will be making this again.

  905. KMP

    Making this delicious bread again for our romantic Valentine dinner by candlelight ❤️?

    • Dorie

      I am also making this delicious bread for our valentines dinner! Thanks for the reminder about candles.
      ❤️

  906. G.A. Vaughn

    This is the quickest, easiest, and best bread recipe! Absutely delicious every time.

  907. Ingrid

    I can’t tell you how excited I am to have discovered you by sheer accident!?
    My loaf ( a vision of beauty) just came out of the oven! I can’t believe this miracle of fast, no knead bread!
    You are a genius. However you will also be guilty of my expanding hips ?
    Not sure how much of this beauty I want to share? Thanks tons. Who ever needed a bread machine? Are they still around?

  908. Barb

    This is terrific bread! I make it all the time!

  909. Siddha

    This bread is awesome! I’ve made it several times now. Thanks for such an amazing, simple and easy recipe. Is it possible to double the recipe to make a larger bread with the same success?

  910. Brenda, Ontario Canada

    Love this recipe. FYI, found that the enamel cast iron Dutch ovens can’t handle the 450 degrees….actually blister the enamel. So my husband, who loves your recipe by the way, bought me a cast iron, pre-seasoned black cast iron pot.
    Took him two days of searching the web to find only one that would take the heat (actually to 500f). Lagostina brand 6 quart casserole with lid. Go figure.
    Thank you again Jenny!
    Brenda

    • Terry Heisler

      I have a Lodge cast iron pot – also works perfectly.

  911. Bichon mom

    I live at altitude and made some tiny adjustments. About a tablespoon more water and 1/2 tsp yeast, although it works with 1/4 tsp. I start it about 2 hours before bedtime then refrigerate overnight. Also keep my water temp between 120-125. At 130, it didn’t rise. Baked 450 convection for 30 min then uncovered 15 min.

  912. Mark Miller

    If I’m using whole wheat flour, do I need to make any adjustments in the recipe?

  913. Shelly

    When I made this delicious bread, for some reason the bottom crust of the bread is super hard, the top and side are perfectly crunchy. My oven racks are in the middle of the oven. Does anyone know why that happens?

    • Angie

      Try putting the Dutch oven on a cookie sheet, will act as a heat buffer but shouldn’t affect the top crust.

  914. Jant Evers

    Didn’t work for me?

  915. Liz Petito

    Help! It did not rise properly. Bought new yeast. Tested water with thermometer (128). Used regular flour. It wasn’t as shaggy which tells me my flour had moisture in it (kept in sealed jar on counter). Followed directions. It came out heavy and somewhat flat. Only about 3 in tall.
    I always have a problem with bread not rising. I am 50ft about sea level. Can not get bread to rise and I love to bake bread. Never had this problem till I moved down south. Help! Suggestions?

    • Sharon Kay

      Me too! I got a little rise but bread is heavy and dense not light.

    • Sooze29

      Try using more yeast. My sister and her daughter both bake a no knead at sea level and use 2 tsp of instant yeast and it rises beautifully.

  916. Jolene

    Has anyone tried this recipe with sprouted wheat? I’m a Trim Healthy Mama, and other than sourdough we only use sprouted wheat.

    • Jolene

      I was referring to sprouted wheat flour, sorry.

      • Nonni

        I’m not sure if you’ve found it yet or not, but Jenny has a recipe for a quick and easy Sprouted Wheat bread in loaf style. Just look under the “breads & muffins” to find it.

  917. JoanieART

    I have been making this bread non stop for a few weeks now. So far foolproof! Thank you Jenny x 1000!

    I use a 4 qt cast iron Dutch oven, perfect size. (Tues morning 19.99)

    So far have made all unbleached flour loaf. Perfection.

    Have made 1c whole wheat
    1/2 c alternate flour (oat, millet, will experiment with more flours)
    Then 1.5c unbleached.

    I tend to use a bit more hot water than 1.5c, maybe 2 T?

    On the counter I now have a garlic, fresh thyme, parmesan dough w 1c whole wheat, 2 c unbleached. Today I mixed the dough (without water) in my food processor to mix the garlic, herb and cheese bits around evenly. Smells divine. Wonder if that is like aerating the dough?

    Going to a potluck tonite, hope to impress! ?

  918. Robin

    Has anybody made this recipe using the Ninja Foodi 7-in-1 cooker? Trying to find out if it can be done.

  919. Bruce Chambers

    Can you use almond flour or other non grain flour for this recipe?

    • JoanieART

      I am working my way thru diff variations. So far total success. I use 1c whole wheat
      1/2 c alternate flour (oat, millet, etc)
      Then 1.5c of unbleached or bread flour….

      Sooo good. I wouldn’t try more than 1/2 c alternate flours per loaf, gluten free is trickier.

      • Hayzl

        What happened with gluten free? I’m having to go gluten free and miss my breads found the insides don’t cook harder to rise and needs more egg is that your experience?
        Please help was spoiled with one good bread recipe and it won’t work gluten free thanks!!!

  920. Miriam

    Oh my gosh! I wish you could smell my kitchen right now!!!!
    It’s my first time making bread, I was really intimidated, but you made it looks so easy that I’ve overcome my fear. Thanks!!!

  921. Joe

    It came out really good. I used half whole wheat floor. I think next time I will only use white. It was my first ever try at bread (I’m 67 y/o male) so I was excited and pleased! Thanks.

  922. Julie

    The bread had a good flavor and texture, I brushed it with olive oil before baking for the last 15 min. The only issue I have is that the bottom if the bread burned. It was black on the bottom. I did not brush the bottom with oil, could my oven be too hot? I wonder what happened. I did let mine rise for a few extra hours.

    • ed redmond

      Hi Julie we have made this bread for 3 years now, it has NEVER burned..did you use the parchment?

      ed

    • Jean

      It depends on the actual temp of your oven. Just because the display reads 450, doesn’t mean it is IRL. My oven also is too hot so I bake them at 425. They come out perfect.

      Also, maybe your rack is too far down. Make sure it is centred in the oven. Try doing both.

  923. Amanda

    Can any other flours be used besides wheat? Same working/resting/cooking times for other flours and flour substitutes?

  924. Ron

    Can this same recipe be used to make rye bread.
    just making this bread today,thank you for this recipe.

  925. Judy W

    I’ve made this 6 times in the past 2 weeks. The first loaf got gobbled down by my son and daughter-in-law and their 3 yr old daughter at dinner the first time I made it. Mark said best bread ever! I’ve done the rise for 3 hours and 24 hours. Both great – the 24 hour a little better!. So happy to have this recipe.

  926. Christina Barnes

    Great recipe! Made it this weekend and it worked and was so delicious. I’ve tried making bread in the past with no luck. Thank you for such a great, easy to follow recipe! Next I want to try the buns!

  927. Kevin

    Have always enjoyed baking bread but was looking for something quicker. Saw this recipe on youtube and actually bought a dutch oven just for it. What I chose though is the 2qt Lodge cast iron. It was PERFECT! The bread was crispy on the outside, soft & chewy on the inside. Ate it with just some butter but also threw together some olive oil with italian seasonings. The dutch oven saved me a few bucks and it’s smaller size makes it easier to store. Great bread all around.

  928. Gregory Roman

    Can I add Raisins and Walnuts???
    I bet that would be wonderful 🙂

    • Jenny Can Cook

      Yes, you can. I have also posted my own “Fruit & Nut” version here.

    • Jean

      Try cinnamon, raisin and cream cheese. That’s a good one or add yogurt for a mock sourdough.

  929. emmylyn

    If you’re making the WHOLE WHEAT version of this be sure to go to the whole wheat recipe; this one will not work, even though she says in this video that it will. There are several important differences. Also I wish she had SAID in the video that you should aerate the flour!

    • JanNan

      I knew nothing about aerating flour. Two lumpy dry batches tossed.

      • Patricia

        Approximately 60 Years I’ve been an Avid Baker, I weigh all dry ingredients. You need to google which flour, sugar etc. Bread flour is heavier than All Purpose. Baking is a Science, unlike Cooking, weighing ensures Your recipes (should) be Perfect.
        Digital Scares are inexpensive.

  930. New DO baker

    Call me crazy, I was excited to order a beautiful blue enamel DO from Amazon just to make this bread. It came in today! Upon reading the instruction booklet it says not to exceed oven temp of 400. Should I risk it?

    • Jenny Can Cook

      I would not take the risk and return it. Kohls sells a 5 1/2 quart DO (Food Network brand), oven-safe to 500° in their store and online and it’s on sale for $51. https://www.kohls.com/product/prd-1823155/food-network-55-qt-cast-iron-dutch-oven.jsp (and it has a metal knob)

    • Bichon mama

      I use a lodge cast iron DO from Walmart. Works like a charm and reasonably priced.

    • Candice

      I have a Tramontina 6qt Dutch oven. It has a plastic lid handle and because of that they recommend the 400 degree max temperature. The plastic handle is screwed onto the top. I just unscrew the handle and remove the plastic piece and put the metal screw back in the the hole from thtop to make sure the steam can’t escape. I have great oven mitts up to 500 degrees and I can easily get the hot top off using those. I just made a loaf of this bread today and used the 450 degree setting with no issues. Hope this helps.

  931. Stan

    Jenny I made this bread tonight for my family. It was a huge hit! It was easy and looked just like the picture. Glad I found your site. Thanks

  932. DJ

    Loved this recipe….now, would like to try some variations. Anyone try some th that was good?

    • Stacie

      I added chopped kalamata olives and italian seasoning and it is AMAZING!

  933. Phil

    Bake at 450°

    Watch video

  934. Chris

    What a find! I’ve never baked bread before beyond using a bread making machine. The photo for this recipe and its simplicity caught my attention and moved me to try baking it. The results have been truly exceptional and I need to increase production to meet demand. The bread is visually appealing, chewy and crusty, just like a good french baguette. I notice that a loaf maintains those qualities for a good day or two after baking. I would love to hear what you do to preserve its freshness.
    Thanks very much,
    Chris

    • Walter

      Store in a paper bag. The white smooth kind preferred. Let’s the loaf breath but not dry out too fast. Not that it lasts more than a day and can’t dry out.

  935. Hallie

    Made this yesterday for my husband on his day off. He was so excited to see and smell the process and the bread was fantastic! I have made the 18 hr no knead version years ago and this is as good as that is but way easier and quicker. Gonna make a loaf with 1/3 whole wheat flour today. All measurements worked well for me. My oven only takes 20 min to get to 450. Thanks Jenny❣️

  936. Janie

    Hi Jenny,
    I LOVE this bread! The first time I made it, it was perfect. Now I’m making
    2 loves to take to my son and his family tomorrow. I know they will love it!
    Blessings
    Janie. ?

  937. Mike

    I use the all purpose flour and seams to me that 1.5 off water os too much is very very liquid if inadd more flour then the yeast amount change is bread flour better?

    • Jenny Can Cook

      Please check the FAQs for a possible explanation.

    • Jean

      I’ve experienced the same problem. My 4th try I used 1 1/4 cup water and baked at 425 F as my oven heats high. I use a Pyrex casserole with cover. Let it set after shaping for 40 minutes and baked for 40 minutes. Still too dense so next time I’ll use only one cup of water. All else as per recipe. I live in Vancouver, BC, Rey low altitude. Good luck. J

  938. LizK

    Thank you for a great recipe! This is truly the easiest bread recipe I’ve ever made. I made it over the weekend and I’m making another loaf to go along with some homemade soup tonight. In the future, I plan on adding some extra seasonings or things like cheese, pepperoni, etc.

  939. Sassyspuds

    I made 2 batches tonight. Got the idea to cut up some dates and add some whole pecans to one loaf. It should taste yummy! I’ve made savory ones in the past too with spicy spaghetti seasoning with roughly chopped herbs. It was wonderful dipped in garlic olive oil. Thx Jenny for all your inspirational videos. Hey, guess what!!! I found out my birth parents were Polish!! Now I need to learn all their famous dishes. Wishing you were my next door neighbor. ????

  940. Grnprl

    It is a great bread!! Thanks so much for the simple recipe!!!

  941. Wendy

    I made this dough for the first time last night at 9:30pm. Let it rise on the counter overnight. Following all directions made it and served with breakfast this morning.. this is a fantastic recipe that I will be making again.. could be as soon as I finish typing this comment.

  942. Suzanne

    Help!!
    I don’t know what’s wrong. dough will not rise. I have made recipe three times and follow instructions. First two made in plastic bowl. Third in ceramic. Tried on counter, on stove top with oven on warm and finally in oven,warm with door open. I can’t believe I can’t master a four ingredient recipe.

    • Jenny Can Cook

      Please look at the FAQs.

    • michelle

      check date on yeast! This is a fool proof recipe. I even omit heating pot. I just preheat oven to 450, put the dough on the parchment paper in the pot and cover , cook for 30 min exactly uncover don’t remove the parchment and its perfect every time. I LIGHTLY BRUSH MINE WITH A SEaSONED EVOO AND SALT TO TAKE IT TO THE NEXT LEVEL OF DELICIOUSNESS

      • Kimberly

        Michelle,

        Do you brush on the EVOO and salt before or after baking? Thanks!

    • Maria

      It sounds as if your yeast is old. I have made this bread numerous times and it never fails.

  943. Mitch Harris

    About 8 am, I mix up the bread dough, set the time for the 3 hours or more and go to work. I come in about noon and fold the dough on the floured board, put it in the parchment paper lined bowl and cover with towel for 30 minutes. That’s when I turn on the oven to 450 degrees and put the cooking pot in to warm up.
    Thirty minutes, the oven is hot with hot pot and I lift the dough with parchment paper and drop it in the hot pot, put on the lid…use gloves or pot holder. Thirty minutes, I take out of oven. take off the hot lid and pull the bread out with the parchment paper handles, remove the paper and put bread back in the pot, no lid and I do about 10-15 minutes to brown it up.

    You guys, Jenny’s got this right, any guy can make this bread and it turns out perfect every time. Just remember, the lid and pot are hot…don’t touch it.! I have made it 4 times on a Saturday…it’s like sour dough, tough and hard crispy…a man’s and real woman’s bread…no offence.

  944. Cheryl

    Omg I make this bread all the time . Today I added 4 tsp of everything but the bagel spice into the dough. Before baking I sprayed the dough with water and sprinkled it with 2 tbls of the spice and baked as per the recipe . It was AMAZING. Such a versatile bread
    Thank you

  945. Johanna

    Today was the first time in 40 years I made bread. It turned out beautiful and lovely. I used a dutch oven. I’ll be trying more of Jenny’s recipes. I’m hooked now.

  946. ApacheUB

    I love your love for the bread and the way you explain the way on how to make it, you have the most beautiful attitude, love it, I did bake the bread with sesame on top of it, so very simple and delicious, thank you!!!

  947. Linda

    Jenny

    My bread didnt rise as much as yours. I just bought the yeast. I aerated the flour with a fork. I didn’t have a ceramic dutch pot but I had a metal one with a top that I used. Not sure what I did wrong. I also made the rolls. They too didnt rise like yours. The dough got bubbly. I thought I did everything right.

  948. Barb

    Hi Jenny,
    What to do when 400* is suppose to be highest temp with the parchment paper?

    Secondly, what do you mean about ‘aerating the flour? Sift it? I’m making a loaf now and I could see little flour bits throughout, or is that normal?

    Thirdly (last one, I promise 😉 don’t have an oven as I use my Breville conventual counter-top oven. The lid to my dutch oven pan won’t fit.. can I place aluminum foil on top instead?

    • john hughes

      KIng Arthurs brand paper is rated at 450 degrees

    • michelle

      aerating flour, flour compacts in bag. fluff it up with spoon/fork and don’t dip measure cup into it. spoon flour into your measuring cup, better yet use a gm scale if you want to be accurate. also you need the proper equip if you want this to turn out perfect. dutch oven with lid and parchment paper and you need an oven that will really heat up to 450 to get this chewy on outside and dense delicious bread on inside

  949. Romina

    Hi Jenny, I made this bread three times. It is very good but I can’t get it to crack on the top like yours. What am I doing wrong?

    • Jenny Can Cook

      It’s possible your oven was not preheated long enough. An oven thermometer will confirm if the temperature is correct.

    • michelle ruggiero

      I run a sharp knife down the edge not deep just a smidge. Be sure to quickly remove lid after the 30 min and close door. You want the oven to stay hot hot hot for the remaining time 10-15 min . that crisps up crust

  950. Manuela Cavazos

    I Love how it was done and how easy I’m crazy for bread. Thanks so sweet of you to share your wonderful blessings Amen ????????

  951. Tish

    Stellar recipe!!
    The bread turned out exactly as pictured-and that is more than I can say for most of the online recipes I have tried lately!!

    Thank you for the simplicity, and deliciousness of this recipe, and for sharing.

    I found the high heat to be crucial and the bread is super crispy. Thanks again!!

  952. Mary A

    I plan on baking this bread tomorrow, but I want to use my sourdough starter instead of yeast, and adjust the liquid and flour ratio as needed. Has anyone else tried this? Any observations or advice to share?

  953. Mike

    My wife requested a Dutch Oven for Christmas several years ago and rarely uses it. I found this recipe on YouTube and have since made this bread twice. I’ve made many breads over the years and this has become one of my favorites due to it`s ease and speed to table.

  954. Kristen

    Jenny, this bread is magical! I’ve never made bread in my life and I made this recipe THREE times this week for my family – they can’t get enough! I found your Youtube channel and, as someone who’s never much liked cooking, I’m suddenly cooking everything in sight! I also made your pizza, your meatloaf and your Quick & Easy Chocolate cake is in the oven as I type! Everything has been delicious and so easy! Needless to say, my family loves you – and so do I! Tomorrow night, your Salmon Patties are on the menu ?.

  955. Peggie

    My first attempt did not turn out well….the inside was way undercooked and the outside was almost impossible to cut through. Idea?

  956. June Tsuda

    I loved this recipe my bread was delicious I made it in my big aluminum pot with a lid thankyou Jenny can cook this is a keeper

  957. Angela

    I just made this bread tonight, in my new Lodge 4.5 Dutch oven, and it came out perfect!! I’ll be serving it for dinner with Ziti with meat sauce. This will definitely be my “go to” crusty bread. Looking forward to trying the Rye bread version. I’ll still use my bread machine for some recipes, but this bread’s definitely a keeper!! Thanks for the great recipe and tips!!

  958. Margaret

    I have now made this bread at least a 1/2 dozen times. Love, love, love, love it! I have a bowl started now and with out of town foodie guests arriving this afternoon, I am debating if I’m brave enough to add some herbs to this loaf, or just keep it regular but mash up some seasoned butter.

    Highly recommend this recipe and have shared it with several friends who are equally as pleased. Thank you, Jenny!

  959. Chgogirl1960

    Perfect! As written, didn’t change a thing!

  960. Lindyloo

    Loved your talk show back in the day, Jenny.

    This bread is AMAZING! I mixed it up around 11 PM last night with cool water and let it ferment overnight. About 12 hours later I took it out for the second rise and then baked it. Husband and I agree that it is far better than other no-knead breads. I’ll even go so far as to say that it’s pretty close to the Italian bread that I make, which requires kneading, and takes 3 days with fermenting and cold rising!

    My flour must have a lot of moisture because my pantry is in our mud room and we’ve had snow for the past few days. My dough was too wet, but I simply added more flour before the second rise. Next time I’ll use less water.

  961. Alex

    I have a gigantic round Le Creuset lidded pot, but the rest of mine are oval. I put the dough, still in its parchment in my 5 qt oval Le Creuset and the loaf stayed round. Has anyone tryed baking a double recipe size loaf?

  962. Alex

    My whole life I wanted to make bread like this. Substantial & moist inner goodness, crunchy and beautiful rustica looking on the outside. Thank goodness I could care less about carb intake! You made me so happy!!!!! Can’t wait to make some surprise loaves for friends and for church. Woohoo!

  963. Anna

    Wow, first time making this bread and it was delicious! This recipe is very easy to follow and the results are fabulous. I sent my kids a photo of the bread and I had them drooling from afar. I used my mom’s old dutch oven, which made it extra special for me. Thank you Jenny!

  964. Traci D

    I’m out of parchment paper. Can I use aluminum foil instead?

    • Michael W

      You can just put it in the Dutch Oven without Parchment paper. It may be browner on the bottom.

  965. Angela

    I am shopping around for a new enamel on cast iron Dutch oven so that I will be able to make this bread. However, every Dutch oven I have researched states that it will withstand oven temperatures to 400 degrees, and this recipe calls for 450 degrees. Also, has anyone made this bread in a 5.5 size Dutch oven?

    • Mari Anne

      “Romertopf Clay Pot Oven”
      I have a Tramontina Dutch oven and I have the same problem, it recommends you not go any higher than 400°. Jenny has recommended using a clay pot for those who don’t have a Dutch oven, or in our case, one that can’t go up to 450° .
      30 years ago, someone gave me a clay pot oven, but I never used it – until tomorrow. It can go up to 475°.

      • Angela

        Thank you so much for your reply! I ended up finding a very nice forecourt lodge brand Dutch oven for a very reasonable price. I can’t wait to try making the spread, I will be sure to post pictures when I have done. Thanks again for your help and reply!

    • Mari Anne

      Here’s a link to an example of a Romertopf clay pot oven. However, the one on the link is only 4 quarts, and I think the one Jenny uses
      is 6 quarts. Anyway, they definitely sell larger ones:

      https://www.amazon.com/dp/B00B30LV2C/ref=cm_sw_r_em_api_i_2.riEb6JB82N0

    • Sue

      My Martha Stewart Dutch oven safe to 500 degrees F. I love it.

    • Mike K

      You can get a good cast iron dutch Oven at resale stores for $20 to $25 and they can be used at higher temperatures.

    • Susan

      Lodge Dutch Oven
      Can be heated starting in cold oven to 450*
      I bought one at Costco recently
      They are also on Amazon
      Make sure that whatever you buy has a lid/knob that is oven proof

    • HerbGardener

      The way I understand it, the heat limitation is not for the dutch oven, but for the knob on the lid. Make sure you purchase a DO with a metal knob. Jenny suggested the Food Network 3.5 qt model from Kohls. I have that and I can confirm that it works perfectly. I also have a Tramontina 7 qt with a metal knob. Same report.

  966. Ursula

    Best bread recipe ever!! I love it! Recipe has been shared with friends. Thanks again!

  967. Gloria

    Great recipe. I made it gluten free, added 2 3/4 cups of water using the King Arthur Flour. It rises and tastes great, for someone used to the gluten free recipes.

    • ellen

      Hi, Did you really mean you used 2 3/4 cups of water?

      • Jenny Can Cook

        I wondered about that too. I think it was a typo.

        • Gloria

          Yes, because the flour didn’t get wet enough. I have used 2 2/3 or 2 1/2. I think the gluten flour absorbs more water, not sure but it works.

          • Gloria

            I added water to get the consistency of your dough.

            Also, like with other bread gluten free recipes, check the bottom, if it feels wet, cook it 30 minutes longer. Hope this helps.

            • Ruth Ann

              Could you give me hours you made gluten free. Please

  968. Ggr878

    Great recipe. I made it gluten free, added 2 3/4 cups of water using the King Arthur Flour. It rises and tastes great, for someone used to the gluten free recipes.

  969. Ggr878

    Great recipe. I made it gluten free, added 2 3/4 cups of water using the King Arthur Flour.

    • Cristi

      I am trying the Gluten Free version. You needed to add 3/4 cup more water to this version?

  970. Lumi

    Thank you so much . This was the easiest bread recipe. And my family loved it . Especially my little one who has so many allergies, this makes things a little more simple . Thank you again next is your bread rolls .

  971. Caroline

    I just made the no knead brand exactly what ‘s on the recipe, except I used cooled water as id did not to cook right away. OMG! it is super amazing, I am super proud that I made it. I love it a lot, even liked it too. From now on no more bakery bread. What’s not to like super easy to make, just make sure you follow the direction.
    Thanks Jenny for sharing this recipe, now I knew why everyone gave it 5 star.

  972. Clare

    When dough is transferred to Dutch oven does paper cover the top of the dough or line the bottom?

    • Steffie

      You simply lift the dough by the parchment and move it over to the Dutch oven. It acts like a cradle. It will be under the dough as it starts to bake.

    • Marilyn

      The parchment paper covers the bottom of the dough with enough paper on the side of the dough to assist in the transfer.

    • Jenny Can Cook

      You can see it clearly in the video if that helps.

      • Barb

        Bought a 5qt dutch oven today. Can go up to 450*…. looking at a roll of parchment paper on Amazon but says heat no higher than 425*.. can it still be done, Jenny?

        P.S. love your little humor bits on your vids… gotta laugh!

        • Jenny Can Cook

          Reynolds brand also indicates 425° but I use it all the time with no issues.

          • john hughes

            King Arthurs brand paper rated to 450 degrees

  973. Susan Berg

    I have always wanted to make bread but believed it would be much to time consuming. When I was a working Mom with a busy family, I just didn’t take the time to learn or even try! I wish i had this recipe When my kids were youngsters. Thank you for posting Jenny. This is one recipe I will definitely make!

  974. Marilyn

    I went to buy dry yeast and next to it was a packet of sourdough and was wondering if it can be used with yeast or instead of?????

    • Loreen

      This is an exert from Chuck’s comment below…hope this helps!

      Chuck
      December 24, 2019 at 11:14 am
      A few things I’ve learned

      … And I’ll sometimes use sourdough starter instead of yeast,
      so I don’t need a separate process.

      I also find this is a good start on making other loaves if
      I ‘cold ferment’ for a few days. It develops a lot more flavor,
      and then I can take it out, add a bit more flour and knead it
      into a stiffer dough (after warming at room temp) and can
      make french loaves, braided loaves, brush the tops with
      oil or an egg wash .. you can just do so much with it!

      How much sour dough starter did you use?

      Chuck
      December 29, 2019 at 7:12 am

      I just add a cup or so to an existing recipe.
      (leaving out the yeast)
      The starter is just flour and water, and it
      isn’t enough to seriously affect the hydration
      ratio in a no knead recipe.

  975. Harriet

    Can you use this dough to make sugar/cinnamon and apple loaves?

  976. Georgette

    Can you tell me how to adjust the recipe for high altitude?

  977. Barbara Schooley

    How would I make it into a sourdough bread. from this Recipe? Sounds and looks Great!

    • F. J. Talley

      I let the dough proof in the beginning not for 3 hours, but for 12-18. That allows some of the natural sourness of the dough to develop. While I wouldn’t say it’s officially “sourdough,” it has much the same flavor, and it doesn’t require you to develop or use a starter.

      • Sue

        I’m wondering what was the temperature of your kitchen?

        I made this recipe yesterday, January 12, with a combo of all purpose flour, 1/2 c oats and few tablespoons of flax meal and as Its winter here the kitchen is cool. It took 5 hours on the counter to double on the first rise, so overnight even in a cool kitchen I’m thinking it might overproof. Maybe that isn’t an issue on the first rise? Has anyone had this happen?

        I also make sourdough bread and do it overnight in the fridge on the second rise then a warmup time before baking the next day.

        • HerbGardener

          In winter I use my oven to rise bread dough. It’s an electric oven, so just the light bulb creates enough warmishness to keep the dough cozy. With a gas stove, the pilot light does the same job.

  978. Anna

    I made this bread for my daughter’s wedding , old Polish/Slavic tradition to greet the new couple with bread and salt! It turned out great!

  979. Luc

    If I want to 1/2 the recipe, how long should I cook it for? Thank you

  980. Patty

    First loaf today and I’m very happy with it.

  981. Shannan

    Help. I proofed my dough for 3 hours and tried to take it out of bowl to kneed, but it spread out like crazy. What did I do wrong? My first loaf came out beautiful, not sure what happened this time. Thank you, Shannan

  982. Loni

    I made this bread today. I took the lid off for 7 minutes after it baked for the 30 minutes. It was so crunchy on the outside (but not hard at all). It was soft and pillowy on the inside. Absolutely delightful and foolproof! I can’t wait to make this for my family and friends! Thanks Jenny Jones!

  983. Safemike1

    I am wondering if I can follow the same recipe except use Almond flour instead? My father can eat bread with Almond flower but not bread with white flour.

    Thank you

  984. Lisa Edmiston

    I just want to take a moment to say that I’ve been baking bread for 40 years and this is my favorite bread recipe ever. It has everything! Ease, convenience, and out of this world texture and flavor. Thanks for sharing, Jenny!

  985. Cettlb

    Made it last night. Was so easy and so good. Husband loved it. Can it be made into sour dough bread?

  986. Jamie

    Great recipe! I watched the tutorial on youtube; I was uncertain it would work out when I mixed everything up, but it did! My husband praised it as “a phenomenon,” and my kids said they were going to sneak out of their beds in the middle of the night to eat some more. So, yea … delicious bread! Thank you for the recipe and funny tutorials 🙂

  987. Maureen

    Sadly my turned out to be super dense.

    • Jenny Can Cook

      Please look at the FAQs.

    • Godwin Joe

      Mine diid the same thing first three times. Not to give up just yet tho. Too many successful stories to give up. Maybe 4 is the best and right. Adjusted yeast content and didn’t seem to make a difference.

  988. Kathy

    If I wanted to add jalepenos and cheese to this-when would I do this

  989. Diana in Livermore

    I have a 6 quart dutch oven . . is that too large to make the bread?

    • Michael

      We literally just did this and it worked out just fine! It’s actually easier when removing the parchment paper and removing the bread when it’s done.

    • Maddy

      Can i malr the bread in a 6 quart durmtc oven?

    • Chuck

      If your Dutch oven is too large, you can always put
      a smaller Pyrex bowl in it. Put your parchment and
      dough right in the pre-heated bowl and Dutch oven.

  990. Jesse

    I loooooooooove this recipe! Truthfully, at first I did not believe it would rise, or bake correctly. As I put the pan in the oven I had a mini panic and sent DH out for “emergency bread” for dinner in case the loaf was a flop. All of that was silliness because it came out PERFECTLY. The crust was HEAVEN. This recipe is dangerous if you are watching your carbs.

  991. Rosalinde

    Hi,
    Your fast yeast bread looks great. I’ve been looking for a great hard crust pumpkin bread recipe with a wonderful pumpkin flavor. Whole Foods used to sell a great pumpkin bread in their bread section but that person quit making it about 7 years ago.
    Your bread looks perfect to make a pumpkin recipe. Would you know how to do this.
    Thanks for helping,
    Roz

    • Janis Spell

      I would mix pumpkin and water to equal 1 and 1/2 cups (not so thick, more on the soupy stage) and mix with the dry ingredients.

  992. Jacob

    Is there a high-altitude version of this recipe? Thanks!

    • Dave

      No knead bread is so flexible and forgiving, I’d try it just as published. What have you got to lose?

      • tim smith

        someone asked about high-altitude baking: you could try increasing th structure, by adding an extra tablespooon of flour.

  993. Alisa, Santa Barbara,CA

    Perfection! This is by far the best I have made.. thank you Jenny!!

  994. Brenda

    I won a bread contest with this recipe at our church picnic last year.

  995. Anne Nowlin

    Jenny I am so excited to say the bread was amazing. You are amazing because of your enthusiasm made me make it. Now I know I never have to run out and buy bread again. Can’t wait to try variations and other recipes. Fantastic and the 1/2 and 1/2 butter is wonderful …..especially on warm bread coming right out of the oven. Yum…doesn’t get any better and so easy!!!

  996. angelina c tavares

    made the bread and it turn out great ! thank you easy recipe and my family loved it.

  997. Linda L

    Had many compliments about this bread! Don’t be afraid – try it!

  998. Cheryl

    I just made this bread. Not only does it taste great, it also looks really good. Definitely a bread I will make often. It was incredibly easy and only took a small amount of ingredients.

  999. Sherri V. Hennessy

    Jenny, the best bread ever. Thank you!

  1000. Suzy R

    Confused about that water temp. My Fleischmann’s active dry yeast packets says not to go over 110 degrees or you’ll kill the yeast. What kind/brand did you use?

    • Jenny Can Cook

      I use Fleischmann’s yeast. Please see the FAQs about yeast.

  1001. Lynda

    Dear Jenny:
    I just made the speedy version of your no-knead bread (the one in which you put the bread and the pot its in into a cold oven). The crust is absolutely to die for — I’ve never made nor even bought a bread with a comparably crusty a crust! I have one problem, however, and I love the bread so much that I desperately hope it can be solved. A major attraction of bread, to me, is its distinctly yeasty taste. Yeast (and salt) are the only ingredients in bread that DO taste. But this bread, as perfect as its crust is, has virtually no taste at all. The yeasty taste is gone. I badly want to fix this, and I thus hope you can help. Since it is the taste of yeast that is gone, the only solution I can think of is to increase the yeast — would doubling the yeast be possible without ruining the perfect crust? Please help!

    • Lindyloo

      I haven’t tried the quick version, but I suspect that is why the flavor is so mild.
      Use the Faster No Knead Bread recipe. Mix the ingredients and let them ferment, covered, on the counter for about 12 hours. The longer fermentation increases the flavor. Prep it before you go to bed and you can go straight to the second rise in the morning. You’ll have bread in less than 2 hours.

  1002. Vonnie

    My bottom crust was really tough. I could hardly cut it with a bread knife and it was tough to chew. Should I not cook so long or what might cause the toughness???

  1003. Carol Sparks

    Note to self. CHECK YOUR YEAST EXPIRY DATE! I’ll try this recipe again. lol Will update when I get it right with the yeast next time.

  1004. Michelle W

    It’s a cold and dreary day so I wanted to make some bread to warm me up. Your recipe looks so easy. This is my first time making bread, hope it works. Thank you

  1005. Erma

    I’ve cycled through so many no-knead recipes, each one a success, but I’ve come back to your recipe on multiple occasions. It’s just so easy! And here I am, having a relaxed and lazy Christmas and thought i’d make some of Jenny’s bread. Thank you again (and again) and enjoy your holiday!

  1006. Chuck

    A few things I’ve learned

    First, I’ve made this bread for years and love it. It’s easy
    and inexpensive. And I already had an 8 qt dutch oven
    and didn’t want to buy another one just for bread.
    (they’re not cheap!)

    But I find that my 3 qt Pyrex bowl fit nicely inside the
    dutch oven. That was on sale for $5. That keeps the
    loaf taller, since it doesn’t spread out in a dutch oven
    that is too large. And it still allows me to use the lid to
    quickly bake. Just pre-heat with the bowl inside the
    dutch oven.

    It’s easy to add things like rosemary, garlic etc to the
    dough for a flavored bread.

    And I’ll sometimes use sourdough starter instead of yeast,
    so I don’t need a separate process.

    I also find this is a good start on making other loaves if
    I ‘cold ferment’ for a few days. It develops a lot more flavor,
    and then I can take it out, add a bit more flour and knead it
    into a stiffer dough (after warming at room temp) and can
    make french loaves, braided loaves, brush the tops with
    oil or an egg wash .. you can just do so much with it!

    • Floyd Austin Peek

      How much sour dough starter did you use?

      • Chuck

        I just add a cup or so to an existing recipe.
        (leaving out the yeast)
        The starter is just flour and water, and it
        isn’t enough to seriously affect the hydration
        ratio in a no knead recipe.

        Yesterday’s experiment was to add some
        garlic and Bell’s seasoning to the mix. I thought
        it would last for a day or two, but now I’m out
        of bread. And butter. I’m so ashamed.

        ok, I’m over it.

        • Laurie Levites

          hahaha.. I am hysterically laughing at your shame.. because I understand!

  1007. Floyd Austin Peek

    Can sourdough starter be used with this recipe? Have you ever tried it?

  1008. Dieter Dittrich, Mackenzie, BC

    You are a joy to watch! I made 5 of your loaves now in 2 weeks using 4 different flours always 1 cup of each and changing it around next loaf. 1st time was white all purpose flour, whole grain and multi grain. Now I also use Spelt and white bread flour and not using white bleached all purpose flour anymore, even though every loaf so far has been a perfect result in my new enameled cast iron Dutch oven. According to some of the posters I am doing it all wrong, using the same vessel for measuring flour and water. On top of that I use my favourite coffee mug which does not conform to some measuring sizes, so much blah, blah sometimes. Sooo delicious. It pays to just follow your instructions.

  1009. Ursula

    I made this bread for the first time yesterday. It turned out perfect and was DELICIOUS!!!! I say was because it is all gone aleady. It was so easy and made the house smell wonderful. I used a 3 quart Dutch Oven and it was the perfect size. I am going to make another loaf today with whole wheat flour to see how that does. Thank you for this great and easy recipe!

  1010. Royce

    Jenny….
    Wanted to make a bread bowl for my “famous” cheese soup for Christmas eve for the In-Law Parents. Took this recipe and your roll recipe and morphed them. The roll recipe isn’t quite enough for 4 good sized bread bowls. BUT I absolutely love the recipe and how easy it is to make! Hint for others – the quantity you have in the bowl when you let it sit the first time is about the quantity you’ll end up with. It doesn’t rise much but has a great yeasty flavor!!
    These are dense enough to hold a thinner soup (think french onion) or a hearty soup (think chowder or chili!) I can promise you this will be on our table frequently!

    • Marilyn Joan Warren

      Thanks for the hint. I will be making French Onion Soup for 4 people this weekend and wanted to use a bread bowl but will be rushed. The idea you came up with will be just perfect. You are a jewel.

  1011. Ian

    First off, you have great recipes. I just watched the vidéo and as someone who does keto, that was a great closing comment. I don’t eat the carbs, I just bake em for my wife and daughter.

  1012. Mike is Right

    Dear Stupid People,

    Love u hate u, it’s the easiest and most reliable recipe on the planet. I have so many words yet I’m so flambastick over my dear friend Shoosh, Nancy the closet Catholic

  1013. Grace

    I am a little confused, your breads say ‘easy- no knead’ and then require you to fold over 10-12 times. Isn’t that essentially kneading? I am new to bread making- I do have some recipes that you just put the dough in the bowl or on the baking sheet and gently shape. Would you please explain the difference to me?

    Thank you.

    • Lara

      No, the folding doesn’t count as “kneading”. Kneading is a much more involved process that creates a different type of bread. The folding/shaping of all of these “no-knead” bread are just shades of grey compared to bread which is kneaded.

  1014. Susan

    Just made a loaf of whole wheat bread from your recipe and my husband is going crazy over it. Thanks for such a great recipe!

  1015. Lynn

    Jenny, My bread just came out of the oven and it looks and tastes fabulous!

    OMG! You’re a genius!

    I used my grandmother’s 70+ year old aluminum dutch oven and it worked beautifully!

    Merry Christmas!

  1016. Telegram Sam

    I’ve never baked anything except chocolate chip cookies off the back of the chip package, and those were terrible. But THIS turned out perfect. Amazing. Life-affirming After devouring half the loaf, my GF said it’s the best thing I’ve ever made (of which I have mixed feelings). I followed the recipe like I was defusing a bomb, to the letter, and now I’m looking forward to playing around with honey, rye seeds, what have you. I’m also looking forward to trying other recipes on this site. TBH I don’t even know how I wound up here but I’m glad I did. I’m never buying bread again.

    • Marci

      This is one of the most entertaining and helpful comments about a recipe that I’ve ever read! Thanks, T Sam, for making me laugh out loud this morning and want to make this bread right now!

  1017. Homestead Girl

    Have you tried this with 1:1 Gluten Free flour? Or almond flour?

  1018. LINDA MILLER

    Has anyone tried making this bread in a hard anodized dutch oven, such as Bialetti Arte Aluminum versus a heavy cast iron dutch oven?

    • LINDA MILLER

      I did read the FAQ’s, I’m throwing this out to the community to see if they are happy with the results using an alternate pot.

      • Beth

        I recently made a similar no-knead bread and used a seasoned Lodge cast iron dutch oven (basically a deep pot with a frying pan on top) and used the parchment paper to lift it in/out of the pot. It worked out perfectly!

    • Lynn

      Linda, I just pulled my bread out of the oven, and it looks fabulous – very artisanal!

      I used a 70+ year old aluminum dutch oven that was owned by my grandmother! Thought I’d give it a try before I bought a new one – just save $60!

      Merry Christmas!

  1019. Nancy Baumann

    Hi Jenny…love your video’s…can this recipe be modified to 2 cups flour and the same amount of other ingrediants or would you modify the amount of both yeast and salt…I have an outdoor dutch oven that is not as hiogh and the lid sits level with the top…so concerned about it being a bit too big/round a loaf for it…thank you for your imput!!! would so love making this bread successfully!!!

    • crackerssouth

      You can devide it however you want, water will always be 66% of the flour, salt and yeast can remain the same. ei: 2 cups flour would be 2 x .66 = 1.32 cups water.(11oz)

  1020. Dave M

    Jenny, I have a question. As a diabetic, white flour and I do not get along at all. In saying that; this recipe looks amazing. Can I bake this using whole wheat flour? If so; what adjustments would it require?

    OH…and thank you for posting this from one Canuck to another.

    • Dave M

      OOPS…I should have watched the video first, apparently you can use whole wheat. Any suggestions on how to do up whole wheat? It has a different texture straight out of the bag, so I just wondered. Thanks again. Dave.

    • Dave

      OOPS…I should have watched the video first, apparently you can use whole wheat. Any suggestions on how to do up whole wheat? It has a different texture straight out of the bag, so I just wondered. Thanks again. Dave.

    • Jenny Can Cook

      Please see my whole wheat version.??

      • Josh’s Mom

        My adult son is FINALLY interested in learning to cook and bake. Will this recipe work in a Romertopf clay pot ( 4.2 qts) ?
        I would so love to have him learn to bake his own bread. I used to bake bread, and he could make a fresh loaf of warm bread faster than anyone else I’ve ever met.

  1021. Mark in USC

    “JennyJones, we have a problem”……this is WAAAY too good and WAAAY too easy! So much for swearing off bread!! Measured everything by weight using KA’s bread flour. Was probably a bit ‘heavy’ on the yeast, but no issue. Added 1+ tbsp of organic honey as last ingredient before it rested for 3 hours, then patted it out and sprinkled some cinnamon-butter-sugar-flour before the final roll-up. Will make wonderful French toast, but probably won’t last that long! Tomorrow ….another day…..another loaf.

  1022. FELICIA

    I made this crusty read. I couldn’t believe how easy this was. I’m terrible at baking, but this was amazing and delicious.
    I’m obsessed with all of Jenny’s recipes.

  1023. Guy Cesario

    I made this a few days ago and it was perfect. Although I do have a Dutch Oven which I often use to bake bread, this time I baked it in a small granite ware roasting pan. Same temperature, same time, just shaped the dough into a batard instead of a boule. I wish there was a way to send you a picture.

  1024. Tony Neto

    Hi Jenny i really like your video the bread looks excellent , whate is Knead Bread???and i look forward for more videos thanks >>>

  1025. Pam

    I weigh my flour for consistent results. Three cups is essentially one pound of flour. I learned this when I had my cookie business.

    • Jenny Can Cook

      Thank you for your information but when I use my kitchen scale, one cup of flour weighs 4 1/2 ounces so 3 cups would only be 13 1/2 ounces. According to King Arthur Flour and other baking websites one cup weighs 4 1/4 ounces so their 3 cups = 12 3/4 ounces. I just measured at home again and 3 cups measured 13 ounces. It varies every time I measure but it always comes in just over or under 13 ounces. For home cooks I’m afraid one pound of flour would be far too much for this recipe.

      • Pam

        That is why I weigh the flour. Measuring flour in a cup is rarely the same each time. I made this recipe today and weighed out one pound of flour. Perfect results.

        • Jenny Can Cook

          I’m glad to hear it. My hope is that my recipes work for everyone.

  1026. Jennifer

    Thanks for this easy delicious bread recipe. However, I find that by stirring the yeast in the hot water which is between l05 – ll0 degrees F and then mixing it in with the flour and salt I get more bang for my buck! A bigger and lighter loaf. Also I use a 3 quart round pyrex casserole dish which works just fine.

    • David and Walter

      Yeast: adding yeast to water is how my mom always did it. Ours falls after coming out of oven. It doesn’t match Jenny’s loaf – only in height. How much yeast do you use??

      • George in Tennessee

        It sounds like you might be using a bit too much yeast and/or the environment is too warm during the 3 hour nap. By nature, no-knead dough lacks the strong gluten chains that literally support the internal structure of the bread while it is baking. As Jenny shows in the Video, you are looking for bubbles as “proof” the yeast is working as opposed to the dough rising during the rest period. You might want to follow the recipe exactly and adjust the water, plus or minus, a tablespoon per bake. If it is rising too much, less water. If it too dense, more water. I think you will hit the magic spot on or about the 4th attempt. Good luck.

    • Michael B.

      Cannot use water over 110f if you’re using active dry yeast. Bread comes out flat and dense. Instant or rapid rise yeast uses water between 120-130f. Says so right on the back of the Fleischmann’s package.

  1027. Anne

    To others whose dough was too runny – You can’t ‘make do’ and try to use your liquid measuring cup for both wet and dry ingredients, like I did. A cup using the liquid measuring cup gives you less flour than when you use a dry-purpose cup. I’m trying again. It really does make a difference. I’m trying again!

    • Eric G

      Americans need to stop using volume for dry ingredients. 3 cups is 360g no questions asked. 360g no more no less. 360g. What are your packet or make it rain: it’s 360g. And I say this as an American who has been cooking for 45 years.

  1028. Eric

    I just tried this tonight in Denver, didn’t rise great but still turned out okay! Very doughy in the middle. Any suggestions for cooking at altitude?

    • Beata

      Same happened with me. The bread was very heavy overall.

    • Jenny Can Cook

      Altitude might not be the problem. Please look at the FAQs.

  1029. Barb

    This is terrific bread!!! So easy and looks EXACTLY like the photo!!! Very pleased?

  1030. Dave C

    Just made this and I honestly had no hope but it turned out perfectly. An absolute treasure. I’ll try rosemary and garlic for the next one.

  1031. David Carroll

    First of all the baseball story… made me laugh so hard I nearly fell out of my chair! I am not a huge sports fan but I have friends who are and…wow… LOL! Soooo funny! I am also a diabetic so the carb porn thing sent me into another fit of laughter. I did make this for my daughter who loves homemade bread. She was very happy. Of course, I couldn’t help but try a little piece, hot with salted butter, and mmmmmmmm! So good. I hope all is forgiven by now but …probably not forgotten, LOL. Thank you for the recipe and best wishes!

  1032. jeanpf

    great bread recipe – turns out every time, and is sooooo good tasting1

  1033. David R Campbell

    Hi Jenny.

    I’ve been making this bread for two years now. I don’t eat bread myself, but I’d taken up bread making as a hobby because my family and friends enjoy whatever I give them.

    I’m curious about what the final product should be. All my loaves come out of the “cast iron [Loge] Dutch oven” seemingly hard and crusty. After they cool, the crust softens like a loaf of sandwich bread.

    Everyone loves it, but should it be “crusty”? If it should be, why isn’t it. If it’s not supposed to be, so be it.

    It’s well received in any case. Thanks for your work. I’ve received compliments for several of your other recipes.

    David

    • David R Campbell

      I meant “Lodge”

      • cheff

        did you left bread to cool down uncovered or covered ? covered will make crust s
        oft

        • David R Campbell

          Cheff,

          I placed it on a well-elevated cooling rack, uncovered. It’s “hard” coming out of the oven, but when it cools to room temperature, it softens. It’s been a mystery. Thankfully the people I make it for like it as is. 🙂

          Thanks for replying. When you make it, does it turn out “crusty”? I do have to confess that I’ve never taken the lid off for longer than 5 minutes after the first 30 because it always appears “brown enough”. Think that’s the difference?

          • Galleylama

            Yes I bake it covered 30 minutes and uncovered 15 minutes then remove from the stove and leave it to cool in the dutch over for a long time before lifting it out because my parchement has become very brown and crumbly.

          • Sooze29

            When you take the lid off try turning the temperature down to 425 so you can leave the bread in longer than five minutes. It should prevent the over-browning while still letting the bread finish baking inside.

  1034. @Pricklypearradio

    I’ve made this twice. First time whole wheat!! yummy warm and with lots of butter!
    This time I added a tablespoon of our homemade manzanita sugar. OMG! Jam honey butter makes a late night dessert. Don’t tell my family, I’ve rated 1/3 of it already! Wish you had more time for more videos!
    You make me laugh!
    Hugs!

  1035. Judy

    I made this recipe twice following exact measurements. No sifting level water and it is no where shaggy just like waffle batter. Did nothing wrong unless different flours have different weights

    • Jenny Can Cook

      Please look at the FAQs.

    • PattyFromTexas

      Hi, I was just wondering if you live at a high elevation? That makes a difference.

    • Diane

      My first two loaves also were very dry and not shaggy at all. I added another 1/3 cup of water and it made all the difference in the world. My raw batter after the 3 hour sit is always bubbly and jiggly like the video now.
      Also, I’m right at sea level, ok, maybe 10 feet at high tide ?

  1036. Joyce

    Just making your faster no knead bread for the first time. I followed your instructions exactly. I did cook this in the convection setting on my oven. After baking for 30 minutes in a covered Dutch oven on parchment paper, the bread was mostly white with a very light brown here and there. I then removed the cover and parchment paper and placed the bread uncovered in the Dutch oven for 15 minutes. The bread was very lightly browned. It is now cooking in the oven for another 15 minutes and I will check it again. I did use all purpose flour which your recipe said was fine. Why do you think it is taking so long to cook? I plan to cook it until it is nice and brown and hope it will be okay.

    • Nate

      Did you preheat the dutch oven, and bake at 450 instead of the typical 350 for bread? I forgot to preheat and used the lower temp and mine turned out similar and had to bake longer. I’m attempting a second loaf now and will try it with a well pre-heated oven. Regardless, it turned out delicious anyway.

    • Sooze29

      Did you check your oven temperature with an oven thermometer? Your oven may say it is at 450 but not actually be there. My oven is convection and I have an oven thermometer but when the oven dings and says it is at temperature of 450, I find the thermometer says it is only at 425! It usually takes another 10 minutes or so for the thermometer to actually read 450. I would suggest leaving your oven on longer than the temperature says it is to make sure it is to temperature or get an oven thermometer to check the accuracy of the actual oven temperature.

  1037. Mickey

    Hi! I made your version and the dough was very loose and I couldn’t understand why. I am baking it anyway. Other recipes only call for less water. I am cooking it and will advise on the outcome. Maybe the water amount required should change. Thankyou!
    Mickey

    • Jenny Can Cook

      The recipe is correct so it might help to look at the FAQs.

    • Vicki C

      I believe she said if the dough was loose, you should add a little more flour.

  1038. Gerrie C

    I wanted to try this recipe with an Emile Henry long covered baker and it came out perfect. With just a little tweaking to get the shape. Great.

  1039. Kathy

    Jenny, you are the best with this winning recipe! This is my second year making this delicious loaf for Sunday spaghetti nite. I have been trying to make a crispy crust Italian bread all my married life. Now my children and grandchildren are making it. Thank you for the even faster method when time is needed. I found I can slice this bread for sandwiches easier the next day if I place in the frig overnight.

  1040. Mr. McGinnis

    I made this with Whole Grain-Whole Wheat flour. It came out OK, but very dense. Do i need to adjust the water or yeast content?

    • Jenny Can Cook

      Please see my other variations using whole grains.

  1041. Lynda Johnston

    I was so worried that when I moved from a beach town to the high mountains ( California ski country ) that I wouldn’t be able to bake. This recipe worked so well and the bread is so amazing that I can stop buying it altogether! Plus, it makes the house smell wonderful and amazes my neighbors who have said they gave up baking.

    • Sooze29

      Lynda, at what elevation are you baking? I am at 8100′ and wondered how this recipe works at altitude.

  1042. Heather H

    How would you suggest re-warming the bread? I cooked it last night, but I’m not planning on eating it until tonight. Thank you!

  1043. Elynn

    I must admit before I continue on, although I am a pretty good cook and a decent baker, I am petrified when it comes to the bread thing. That said, I have decided to give it a go!
    I have a generic brand 4 qt. enameled cast iron Dutch oven, and a 9 1/4 Le Creuset. Can this recipe work in the 4 qt., as the Le Creuset is HUGE! BTW, Thanks for all of your videos and wonderful recipes Jenni. I’ve been a fan way before the cooking videos. ??‍?

    • Jenny Can Cook

      Four quart is the better size as long as the Dutch oven is rated for 450°F.

  1044. Annette

    Can I use your recipe and instead of dry yeast use a tablespoon of my sourdough starter? For a sourdough loaf?

  1045. Shannon

    Has anyone tried a gluten-free version for this? If you have what flour or flour combination worked best for you?

    • Jenny Can Cook

      I tried. See my No Knead Bread Solutions in the FAQs.

  1046. JoAnn

    Love this recipe. Sometimes I add fresh rosemary and garlic to kick up the flavor. Tonight I am making it to serve with linguine with a basil alfredo sauce and grilled chicken. Thank you for the amazingly easy recipe for no fail to die for fresh baked bread!

  1047. scarlett

    This was wonderful. My three Great Grandkids and myself really enjoyed making this together. Thank You Miss Jenny

  1048. CMC

    My oven is already hot (from pies) and my bread is ready.What do I do?

    • Jenny Can Cook

      You have to preheat the Dutch oven.

      • CMC

        Thanks Jenny.Just left the Dutch Oven a little longer.Now I have only one piece of bread left! Yummy.Love your videos and recipes.Have made all of them.

      • Anna. D

        Hello Jenny
        Please list all ingredients to exact measure for crusty no kneed bread & what other flour can be used like glutein flour & what are those measurements of that flour. People that don’t have Dutch oven but have standard stove’s what should the temperature be set at. Thz

  1049. R J Hyden

    I tried the 3 hour loaf today and it turned out perfect. I will try some add ons and maybe a bit of sugar. It was a hoot. Thank you !

  1050. Michael W

    Hi Jenny,
    Great recipe. Just wondering, can I score the loaf with my Lame knife? Just like the looks of scoring bread. Thx in advance.
    Regards,
    Michael

    • Heather D.

      Yes u can score it..it makes a beautiful design. Make sure top of dough has an even smear of flour.

  1051. Denise Beuttell

    Can I use rye flour for this?

  1052. Rose Pettersson

    Today I used your recipe again but added sugar. I’m dying to find out how it turned out.

  1053. Judy C.

    So easy. Soooo easy on the eyes. More importantly, soooooooo delicious!
    Thank you for the share!

  1054. Mike

    Thanks for this recipe! I made this bread exactly as written & the bread came out fantastic. I have a heavy enamel cast iron Dutch oven (the French one) but was not sure the lid knob was good for 450f so I used a heavy stainless steel soup pot w lid & it came out perfect. Didn’t have to change time or temp. Thanks again!

  1055. Jay-Bird

    We loved it!!! The texture and flavor of this bread is amazing. Thanks

    • Jay-Bird

      I am still very disturbed over the baseball. Poor guy…

  1056. Teresa

    Can this recipe be doubled? I want to take it to my mother’s house but need more. We are a big family.

    • Kris

      Yes. I’ve used this recipe for years only it was given to me doubled.

  1057. April

    So bummed. I followed directions to the tee and the dough was too dry. Felt like it needed more water. 🙁

    • McKenzie

      I have the opposite problem I always have to add more flour because it always looks like pancake batter lol

  1058. Tammy

    I’ve made this twice. Doing every step exactly – down to measuring my tap water temperature (right where it needed to be). And neither time did the dough rise, even just a little, nor did I get bubbles. It seemed like the mixture was way too dry..??? Second time I baked it anyway, and it came out beautiful on the outside, but heavy and dense and way under cooked on the inside…?? Help!!!!

    • Jenny Can Cook

      Please see the FAQs.

    • Gigi

      When salt and yeast come in contact it’ll retard or kill the yeast, after measuring the flour pour yeast on one side and salt on the other then combine with water.

      • Lynda Johnston

        Correct! What I do is add the yeast to the warm water in one bowl. In a second bowl add salt to aerated flour and mix. Then put the water and yeast liquid in the dry ingredients bowl and mix. This was suggested in an artisan bread recipe I used years ago for low elevation baking.

  1059. Jeni

    First of all, I’d like to start by telling you I have the same name as you. At least my maiden name is Jones. :). I make this bread at least once a week but usually twice. I love your video and your personality. Not to mention how good you look! Must be all this wonderful cooking you do! Anyway, the bread comes out perfect every single time. I cook big Italian meals for my big family several times a week and this bread is always what I serve with it. So glad I found your YouTube channel. I’m trying your cinnamon bread recipe this week!
    Lots of love!

  1060. Angie Delvenne Winnipeg, Canada

    Hi Jenny,
    Was wondering could I use a 5qt Pot Or do I need a Dutch oven pot?
    Also love all your recipes, tried more than half and I love them all they are the best ?
    Thank you, love your #1 fan

  1061. David L

    My bread was heavy and the crust on the bottom was like leather.
    When I say heavy I mean that it was thick almost like it could have baked
    another 10 minutes.
    What did I do wrong?

  1062. Tedshred

    Love your bread Jenny it’s so good omg ? love making toast with this bread. Told my dad about your bread he loves it too. So easy to make as well ?. Keep doing your great on you tube ? it take care.

  1063. Sandy

    Turns out just like the recipe states!!….crusty on the outside…soft on the inside…my new favorite!

  1064. Mema

    I made this bread last night to have with dinner (stew), and it was a hit. Today my grandbabies had some topped with jelly…. they LOVED it ! I have just a bit left, so i will be making more this week. I am thinking of dividing the dough and baking in two small loaf pans to make a more kid sandwich friendly shape and size (slice up and keep for only that). BUT I prefer this cast iron / parchment paper method though, so good with apple butter, peanut butter, nutella, dip in soup, toasted and cut up in cubes and used as croutons for soups, dips or salads, OR rubbed with garlic and slathered in butter, or dipped in olive oil or to lap the sauce off dish after a saucey, creamy, or gravy dinner. Two things I MIGHT alter from time to time. Brush with butter durring 2nd half of baking and sprinkle with either cheese, salt, shucked pumpkin or sunflower seeds, minced onion, or garlic. Maybe add a bit more salt or a bit of sugar to recipe. OR add sausage and mozerella cheese to mixture to make a sausage bread. Or tomatoes to make a tomato bread ….or… ….. oh, i dont have to tell you anymore, i think you get it. Right now gonna butter up a slice, add a tiny pinch of salt and dunk in my hot coffee ? Mema ?

    • Mema

      Funny side note. AFTER i made the bread and was cleaning around my garbage can, i realized the empty yeast packet missed the can when i went to throw it away, i picked it up and read it … Ha Ha Ha … i apparently had grabbed and used an EXTREMELY old packet of yeast that must have kept getting put to the bottom of my yeast packets. How old you ask …….. 2006, and believe it or not, my bread still rose and looked EXACTLY like Jenny’s when it was done. The “Yeast Fairies” were kind to me yesterday…..

      • Carol DOTTA

        I used an old yeast pack from 2015 and added a fresh one. We will c how it turns out

  1065. Laura jane

    After mixing and letting the dough rise, I was sure it wasn’t going to work. No bubbles!

    I continued the process regardless (in for a penny…) and was delighted when I pulled a loaf out of my oven a short while later!

    Thank you for this recipe- it was exactly what I was looking for!

  1066. thela

    can whole wheat flour or other grains be used?

  1067. Charlie

    How do you keep the bottom from getting so hard and sometimes burn’t tasting?

  1068. Charlie

    I have tried to make bread before, but it was never edible. I made this today and ate the WHOLE THING. Will make great poboys

    Thanks

  1069. Linda Solomon

    Hello Jenny,
    Will this work with a ten grain flour or does it have to be white flour. I wouldn’t mind a little bit of difference in the way it turns out just wondered if you think it’ll work with the rest of the ingredients and that flour?
    Thank you

    • Bob

      I will use a half cup of multigrain flour and the balance bread flour for my bread and it turns out great.

  1070. Vicki Thompson

    Could I bake this Recipe in my breadmaker?

    • Lindyloo

      You can probably bake these ingredients in your bread machine and get a decent loaf of bread, but it’s very unlikely that it will be the same as this bread. I’d be interested to know if you try it out.

      This is No Knead Bread. The bread machine will knead the dough. It’s unlikely that your bread machine will give you crusty outside and soft inside because it won’t bake at such a high temperature and the bread machine pan won’t be preheated before the dough is added.

  1071. Jan

    You are so cute. I love watching and learning from you. Would you ever consider a tour of just part of your beautiful farmhouse.
    God Bless
    Jan Glendale AZ

  1072. Money Saving Momma

    Can I cook this in a Instant Pot?

    • Susan

      Not to cook, but let it rise in the instant pot. Put it on yogurt setting for 3 hours and it is ready to cook in the oven.

  1073. Darrell

    I add a little bit of water into the hot dutch oven before adding the dough so there’s a bit of a steam effect, which is what gives bakery breads a nice, crisp crust

  1074. Debra Moore

    Tryed i tryed the recipe YESTERDAY my bread turned out GREAT thanks for the RECIPE I will diffently make this again.

  1075. Jane

    I’ve never made bread. Found it intimidating. But gave it a try. Turned out wonderful. Now I want to make another loaf and add Italian seasoning, black olives , and sun dried tomato pieces. Will this work out as well so good?

    • Brittanie

      I add fresh Jalepeno and cheddar and it turns out great. So mix in work well.

  1076. Laura

    I just made this with whole wheat flour, and it came out great. It was super simple, and delicious, and costs less than one dollar to make! My house smells heavenly. I may do this everyday. One question, does WW flour make a denser loaf than white flour would?

  1077. Bob Hayden

    I know on the second rise and while oven is heating up you let the bread dough rest in a parchment lined bowl for 35 minutes. My question what is the longest you can let it rise on the second rise? Many thanks. I Havre made 24 hour bread many times but this is a little different.

    • RockchalkJayhawk

      I have let it sit as long as an hour and it turned out fine.

  1078. Gigi

    Can I make the no knead bread using partly whole wheat flour?

    • rgtranslator

      Gigi,
      I’ve made this bread with 1 cup of whole wheat flour and 2 cups of white flour. It needs a little more water (1-3/4 cup) and produces a slightly denser, richer bread with somewhat smaller bubbles. Perfect for sandwiches. I also tried adding seeds (sunflower, e.g.) which worked out quite well. Happy baking

      • BethM

        I love the idea of adding sunflower seeds to the bread !

  1079. Tina Jen

    Hi there,

    How could we baking bread without oven? I have no oven.

  1080. RUTH

    YOU ARE AN AWESOME LADY I LOVE TO WATCH YOU COOK–I HAVE MADE THIS BREAD AND IT IS A HIT!!!–ESPECIALLY WHEN I COULD FIT IT IN MYSCHEDULE IT IS SO EASY–THANK YOU–RUTH

  1081. Mary G

    I cooked this fabulous bread and it is beautiful! When it cooled, I sliced it and it tasted very salty. The bottom was VERY tough to slice through. It has a great consistency, crunchy outside and chewy inside, just like I wanted. I cooked it in a 75 year old cast iron dutch oven but I didn’t preheat it. Was that my problem? I will definitely make this again because it’s so easy! Your help would be great! Thanks in advance?

    • Jenny Can Cook

      Just folllow the recipe exactly, which includes preheating the Dutch oven and it will turn out.

    • BadCatBoo

      Greetings! Knowing your oven temperature is very important, so invest in an oven thermometer to ensure accuracy and adjust your oven dial accordingly. Make sure your Dutch oven is resting on the center rack so that it doesn’t get more heat on the bottom of the loaf, which will result in a thicker crust. The oven temp length of time you bake your loaf after removing the lid dictates how thick and crispy the top crust is, while the temperature and distance from the lower oven element dictates bottom crust thickness. You can always lower the oven temp about 25 degrees for the uncovered part and adjust your time. Bake often and take notes on any adjustments you make – such as the amount of salt, oven temp and bake time covered and uncovered – and you will come up with your own, unique version that suits your taste. Pre heating the dutch oven isn’t a necessity – here’s a helpful article to explain; make sure to read to the very end! https://www.kingarthurflour.com/blog/2017/07/05/baking-in-a-cold-dutch-oven
      Don’t worry, bake happy!

  1082. Wander

    Hi there,

    Do you have to use parchment paper or is there a substitute you can use, i.e. foil? I would love to try making the bread. Looks fantastic.

    • Nana

      Trust me … you want parchment paper, it does’t stick to to the bread or the pot. You can get it at the dollar store.

  1083. KatLady

    Hi jenny,

    Your dutch oven bread – I have a Lodge 8 dol cast iron dutch oven. It is not enameled. Can I make your dutch oven bread in this?

    Also, can an all cast iron dutch oven cook the same stuff as an enameled one, except for the acidic foods? Your expertise please.

    Thank you p.s. Costco has the red enameled one for $49.00.

    • Sal

      Love this bread .. made it several times So easy and delicious. Thanks

    • Jane Service

      I made mine in a cast iron Dutch oven. No enamel on it. Just 100 year old cast. Turned out beautiful

    • Charlie

      I have a Cajun Classic cast iron dutch oven made in Mamou, La. It works great. It is not enameled.

  1084. Demitrice Mattin

    Ms. Jenny you’ve made me a divine bread baker. I can’t speak for other’s but your very easy bread recipe is perfect for me. I make a divine olive loaf. As a matter of fact I just finished making a olive loaf. I should say I use cannibis olive oil So good.
    I can say to you Ms. Jenny the ingredients measurement very easy instructions and basic baking tools are so simple you can make your own hand crafted bread. I no longer buy store bought bread or pastries.
    Ms. Jenny I’m a fan of your.
    Thank you Ms. Jenny

  1085. Ellen Bernal

    I am making this Bread for years and it never last to the next day Its that good.

  1086. John H

    I made it in a camp dutch oven in a fire pit and it worked great!

  1087. Frederick Redmond III

    When doubling the recipe, how long should I put it in the oven for?

  1088. jayess99

    this is the 8th loaf I’ve made using this no knead technique. This stuff turns out half-cooked in the middle. I checked your FAQs, no help there. I checked my oven with a Thermo thermometer, checked the temp of the cast-iron pan with a laser thermometer, let the bread rest for half an hour after baking, the temp of the bread was 208°, right where it’s supposed to be. This is driving me nuts. I hope someone has some suggestions. Thanks.

    • jayess99

      I forgot mention, I also weighed all my ingredients, even the water.

    • Brenda

      Check to see if your upper heating element is working. Sometimes it’s hard to catch a problem like that as the lower element will heat up the oven to the temp you need but the cooking outcome is compromised.

    • JB

      Are you using a meat thermometer to check the temp of the finished bread? Surface temp may read correctly with an infrared thermometer, but if it is not getting cooked all the way through I would agree that your oven may not be working correctly and you need to check internal temperature

    • Michele in Austin

      I wish I could help, but I am very curious why you are having this problem. I have never made bread with commercial yeast, (only with sourdough starter, that is, wild yeast), and the temperatures and cooking time, use of a dutch oven are the same for my bread. However, when I first started baking I did not know that it can make a huge difference how soon you cut the bread. If you cut it open too soon, the insides will be gummy. Nowadays I always wait a minimum of 12 hours before cutting into a newly baked loaf, and I find that the insides are much, much nicer. There is a whole thing that goes on inside the bread while it is cooling on the cooling rack which — at least for sourdough — is an essential part of the process.

      When you DO find out what the problem was I hope you will post it here as I am very curious as to what you will learn!

    • Nana

      I had this problem with my 1st loaf. Bake it the 35 mins then remove the lid and bake until it is DARK golden brown, and remove the parchment paper as soon as you take it out of the pot and place on cooling rack so moisture doesn’t stay trapped as the bread cools. Also do not cut right away, let cool at least 20 – 30 mins. I read the cooling info on another site and it made a lighter loaf that was done in the middle.

    • M

      My first one I made I used very hot almost boiling temp water. And it came out undone in center. Be sure to get water temp correct for the type of yeast u use. And don’t be tempted to add water to dough as I did ? It will come out perfect just the way Jenny makes it. ??

  1089. Fawn Fulcher

    Jenny you are so adorable. I had to share this video with my mom and then make it together with her. We loved it and your cute apron. Does this recipe work with Rye flour mixed in to give it a little more flavor?

  1090. Nancy B N

    Jenny, I have just discovered your baking videos. I have made 7 loaves of “no knead” bread in 2 days and my neighbors & husband are wanting more. You have made baking so easy and your approach to low fat and fresh real ingredients are very helpful. Thanks for doing the Homework for us. Nice to see you on TV again.
    Love your smile ?.
    Thank you, NBN

  1091. Birdie Rappoccio

    Hi Jenny
    I love your videos. I was wondering on bread making if I can reduce the salt as I am on a low sodium diet?
    Thank you
    Birdie

  1092. Deb

    Do you have a recipe for bread or something close to it that doesn’t contain yeast?

    Thanks

  1093. Gloria

    can this recipe be made using almond flour for those on a keto diet ?

  1094. Anita Brisbin

    I make a lot of bread. I have made it by hand, or with a food processor and a kitchen aid stand mixer. Yes this bread had a great crust and the bread was good. But for me this was a lot a of work and a mess to clean up, It was fun to try but I will not be doing it again. Thanks for sharing.

    • Sue

      Momma always said “if you can’t say something good, don’t say anything at all.”

    • Mimine

      Anita: I just use a rubber scraper (to scrape the sides of the bowl) as I pour the water into the bowl to make the shaggy dough; it keeps the bowl nice and clean. Just made this bread again today and there’s just one slightly soiled bowl and a scraper to wash. The best bread ever!

  1095. Jennifer

    Hello. Is it correct as the recipe states that one quarter teaspoon of yeast equals 1 g? I feel like I put in much more than a quarter teaspoon and I still didn’t get a gram?

    • Jenny Can Cook

      It is correct. You can confirm that with a google search.

    • Charlie

      I did not read the how much yeast is in a pack and use the whole thing (2 1/4 teaspoons) and it came out great.

  1096. Joline

    It turned out great and tastes so good, i was low on yeast and to have this bread turn out perfectly with only 1/4 tsp of yeast is good. I love your videos!

  1097. Linda

    I never made bread until a friend told me about this technique. Now I can’t stop! All types. Love this recipe the best! Thank you, Jenny.
    I do love seeds on my bread. Can Jenny, or anyone out there, please advise me whether the seeds would burn if I put them on at the start of baking? Have been adding them when I uncover the pot, but that requires an egg wash to keep the seeds in place. Would prefer to eliminate the egg wash if possible. Thank you, Experts.

    • Emma

      I always add wheat flakes, oatmeal or seeds of all kinds to the top of my bread. You can do it right after you put it into the parchment lined bowl or right before you put it into the pot. I leave my bread in fifteen minutes with the lid off and it comes out delicious every time. The seeds toast up perfectly. Do not use an egg wash-the seeds stick to the puffy dough fine.

  1098. JOSEPH L FARNEY

    Great recipe. How do I make this a sough dough loaf?

    • Mimine

      Just use room temperature water (instead of very warm) and let it sit for 12-18 hours. It will have a nice sour, boozy smell. Bake as directed.

  1099. Ashley

    Does anyone know if this will work with a 3.5 qt. dutch oven? I want to try it but that’s the size I’ve currently got.

    • Debby

      Yes! Great recipe..a keeper!!

    • Janice Thomas

      Did you get an answer as I have the same question ?
      Will a 3.5 quart pot work?

    • Jenny Can Cook

      I have made it in a 3 1/2 quart Dutch oven.

      • BoriSpider

        Can this recipe be cooked in one 9.6″x5.5″ 16oz loaf pan? Or would I need 2 loaf pans to cook this?

    • Emma

      A 3.5 pot should be great. I have a five quart and although my bread comes out delicious, I find the pot is too big.

      • Mimine

        Double the recipe for a five quart Dutch oven. After the 30 minutes are up and you uncover it, you will know how much longer to bake it based on the color.
        Just cut in half, slice and freeze a portion if you want less bread at a time.

    • Gloria

      I made it in a 2 quart Dutch oven & it was perfect. I was afraid it would be too small but it turned out great.

    • HerbGardener

      yes. that’s the perfect size

  1100. Grandma Shaon

    This is my go-to bread recipe is perfect for same-day bread and is perfect for making oven baked French toast this is the best recipe ever

  1101. Marjorie Mendez

    Can I use lager instead of water? For he overnight mix that is.
    I have a different sourdough recipe and it uses lager. Makes a huge taste difference but I don’t like how hard it gets after a day. So I wanted to try yours with lager.

  1102. Barbara

    Thank you for this recipe. Love it.

    Dziekuje 🙂

  1103. Curt

    I always weigh my ingredients in baking. Before I try your recipe the weights shown in grams comes out to 90% hydration (354g/390g=90%). Are you sure about these weights and have you ever baked this 90% dough and still got a light open crumb?

    • Curt

      I decreased the water to 300g (77% hydration), did 10 stretch & folds on first rise, 2 hours on second rise, scored the dough, decreased the time to 15 min with lid on, dumped the loaf onto the open rack for another 30 minutes and got crust ears and a perfect large hole light fluffy crumb loaf. I live at 7,800 feet elevation if this helps the high altitude bakers.

      • Keith

        I’m at 8000′ so similar issues with altitude. Haven’t tried this quicker method. Still using 16 – 18 hours bulk fermentation at room temperature. I thought the long fermentation times in the original recipe contributed to the flavor. How does this version taste? I weigh all my ingredients too and it’s a little difficult to figure out the hydration in Jim Lahey’s initial recipe. I’m keeping it around 80% and don’t feel comfortable going much above that. I get a nice texture and open crumb. But why do all those stretch and folds? The advantage of “no-knead” is to obviate all that. It’s heresy, I know, but I think my loaves taste better the less I fiddle with the dough. But my main reason for commenting is regarding the amount of yeast to use at this altitude. I’m trying 1/8th teaspoon today. 1/4 tsp seems too much and I’m more than tripling the dough volume overnight. Then my proofing is taking much longer. Two hours at room temp plus 1.5 hours in the fridge this morning and it still seemed underproofed when I popped it into my Dutch Oven. Turned out OK though. My options seems to be (1) shorten the fermentation time, (2) lower the fermentation temp. (3) lower the amount of yeast (or a combination of all three).

  1104. Cyn

    Just made this. It is perfect. I ate a hot slice with butter. I will make it again and again.

    • Emma

      Don’t eat this type of bread hot or even warm from the oven! It continues to cook as it cools. If you cut it too soon, you’ll ruin it not to mention get a stomach ache.

  1105. Susan

    Would this work ok in a stainless steel Dutch oven! Also, if using a cast iron skillet do I just leave the bread uncovered? Can’t wait to try this. Thanks

    • Florida Jim

      you absolutely need a pan with a relatively tight-fitting lid. The bread needs to steam and this will not happen without a lid.

  1106. Mike I

    I have noticed that the inside of my bread is slightly gummy on the inside. I usually let it sit after cooking and don’t slice it until several hours later or the next day. I cook it on 450 for 35 minutes, take the lid off and let it cook for another 15-20 minutes. Any suggestions on how to fix this? Would just letting it cook for another 5 minutes help?

    • Grannies Kitchen

      Hi Mike: Get an oven thermometer and check your ovens temperature, if your ovens temperature is spot on try aerating your flour more.

  1107. John

    Is it really only 1/4 tsp of yeast? That doesn’t seem like very much.

    • Andrea

      1/4 tsp works!! It’s enough to develop the glutenous strands while overnight in the fridge. I’ve left it for two days in the fridge and it still comes out amazing.
      Tip- listen to it when it comes from the oven- it will crackle and pop!! Sooo crisp and none of the hassles like kneading or adding pans of water to the oven.

      • Emma

        Jenny is spot on. You do not need more than 1/4 teaspoon of yeast. This recipe is absolutely amazing. I bake a loaf almost every day for friends, coworkers, people at church-everybody. It makes the best “Thank You” gift for the those who need to feel appreciated. They love it!

  1108. Gina

    You should demand royalties from dutch oven companies, at least 10 family members and friends(some never cooks, probably the only cooking vessel in their kitchen) have purchased dutch ovens since being introduced to your recipe, who knows how many they’ve convinced others.
    Anyway, thanks to you I’ve been baking and enjoying fresh breads for years, I’ve been creative mixing in nuts and dried fruits, I feel so professional!

    • Emma

      Same here. A woman at work showed me Jenny’s video and I showed my son and another coworker, now we all make this bread!

    • Fawn Fulcher

      Absolutely true. I got one just for this bread technique.

      • Beautiful

        That is so funny to hear, I love my kitchen gadgets and had to buy a Dutch oven just for this bread. My other one only goes to 400: I did not want to risk buckling or a fire. Now I have to exercise – which I won’t . ?

  1109. Cher

    So bummed! The first time I made it the only pot I had with handles/knob that wouldn’t melt was a lobster pot. When the bread came out dense and kinda gummy I assumed because the pot was too thin and wouldn’t hold enough heat.

    I just completed the second loaf after buying an adequate pot/lid. It came out exactly the same!

    It’s got to be my hot water is too hot. Both times the dough didn’t puff much and no bubbles like the video. The only other thing was that I swapped out one cup of regular organic flour for oat flour I made by placing whole organic oats into a clean coffee grinder and pulverizing it to flour. But since the recipe isn’t calling for special flour that can’t be it. Right? *sigh*

    I guess I’d better find a thermometer to check the water temp and try again. ??‍♀️

    • Sue Ewing

      When I use hot water with yeast I do the wrist test, where I put my wrist under the running water. If it is to hot for my wrist it is to hot for the yeast. This method has been used for years without problems.

    • Grannies Kitchen

      Try making it again using regular all purpose flour. I am betting it is your flour.

    • Jenny Can Cook

      My recipe calls for a/p or bread flour. Oats or oat flour would make it gummy.

    • Emma

      This recipe is probably the only one I’ve ever seen that needs NO changes to improve it. Follow it exactly and it will be perfect every time. If you don’t have a Dutch oven or you substitute flour, add more yeast, etc. you will not get good results.

  1110. Christopher

    Jenny,

    I love making this bread and other recipes on your site. I cannot however get the bread to rise sufficiently. I have made this bread several times and only once did I get it right. I made a proofing box with a work light to make it warm and let it proof for 1 hour. I put a whole packet of yeast in but still no luck.

    The bread tastes good but I know it is not correct. My wife wants me to get it right as she is very demanding…Please help! Any suggestions would be appreciated.

    Christopher

    • Jenny Can Cook

      It might help to know that it should proof at room temperature and not in a warm spot, and this dough does not rise like traditional breads. Also, take a look at the FAQs.

    • Grannies Kitchen

      Try testing your yeast. It also can be the temperature of your water.

  1111. Emilie

    Can I make this using Gluten Free flour called cup for cup multi-purpose flour ? I need to know thank you emilie

  1112. Kathy

    Easiest bread recipe, ever! Perfect every time. Thank you!

  1113. Dee

    Can I add 3/4 cup of Asiago cheese and 1/4 cup for top of bread?

    • Bonnie

      I tossed a handful of dices and shredded cheddar, some grated Parmesan, too. Turned out yummy.

    • Granny Dee

      Hi Jenny
      Love your cooking style, i’m 78 & don’t get out much but love to bake
      Bread.Your my kind of lady no nonsense & give great tips! This recipe is a hum dinger! Thanks ???

  1114. John loved this

    Turned out great, and I am not that great at baking. Definitely will make it again. It is great toasted with butter, of course!

  1115. Holly

    I remember the first time I saw Jenny was on the Whammy game show.

    This has turned out every time for me, I have made it with white and wheat, and also added rosemary one time and dill weed and minced dried onion another (at the second folding) and this time (today) I added garlic powder, onion powder, used Celtic sea salt (it’s all I had) and am going to add Rosemary so we’ll see how that turns out.

    • Grannies Kitchen

      OMG, rosemary is so good in the bread. My husband loves it when I use garlic salt in place of regular salt, whoop, whoop.

  1116. Evee

    i made this exactly what ingredients and instrucrions except I let it rise for 17 hrs , wow super yummy!! thank you Jenny

  1117. Mike I

    If I wanted to add a topping to the bread such as caraway seeds or “Everything but the bagel” seasoning, at what point would I do that, and how would I do that?
    Thank you

    • Mel

      I have had good results by melting butter and making a slurry with the toppings. Then using a pastry brush to spread it on the bread.

    • Linda

      Hi, Mike. After the first 30 minutes, when I take the lid off the Dutch oven, I brush on an egg wash and sprinkle my seeds over the loaf for those final uncovered 15-20 minutes. Has worked well so far with sesame and poppy seeds.

  1118. Barbara

    I found your videos and I love this bread! It always comes out perfect. I love your recipes and videos! Thank you for teaching me how to prepare delicious homemade meals. I finally have a beef stew I can be proud of serving.

  1119. Mike

    Love the bread on my forth loaf. Just one question can this be doubled? Like can you double the mix then split the dough before you are going to bake?

    Thanks for an awesome recipe!

    Mike

  1120. Duffy

    I love Do you have recipes especially your bread recipes which I have always been so afraid to try but the videos are so much help as I am very visual I was wondering have you ever tried doing things with other types of flowers like almond flour I have people in my family that are gluten-free and Paleo I would love to be able to make some gluten-free bread

  1121. Ron

    Jenny I have 2 dutch ovens One being the traditional cast iron round and the other (newer) oval French (dutch oven). Which one from your experience bakes the better bread? Thank you

    • Holly

      Hey, either one is fine, just adapt the shape a little. But she made it in a round one.

  1122. Marjorie

    Hi there. I’ve been looking for a really good bread recipe until I found yours. I just got a Dutch oven and had to try your recipe. It came out almost perfect. A little undercooked at the bottom but nothing I can’t fix. I love it. Thank you.
    I have question; I would like to double the recipe for a bigger, wider bread (I have a 5 1/2qt pot). After doubling the recipe, I also double the time of the cooking right?
    Thanks again

    • Will

      Cooking time should be the same (30 minutes covered, 15 uncovered). Internal temperature of the bread should be 200F when done.

  1123. Carmen

    hi jenny-

    i just recently found your videos on youtube and then found your website after watching a few bread videos. this bread looked soooooooo beautiful and yummy, and i had to try it. i have always been intimidated by bread baking and have never baked a savory loaf.

    but you pushed me over that big ole hump! i did it. i baked this loaf (except with whole wheat flour) and it was AMAZING! my daughter thought i had gone to the bakery for bread! ooh-la-la…..

    thank you so much jenny! i love to cook and am going to try some of your recipes, but the bread thing is a HUGE triumph for me. and i love your videos, they are informative, quirky and fun! and yum…

  1124. Dawn

    I’m 63 and I’ve tried making bread all my life to no avail. And then I found Patrick and Patrick and I found Jennycancook and her no knead bread and we both have our life’s bucket list complete. We bypass the bread department in the grocery store now all our meals are perfection. Jenny, you rock! We have captured our own sourdough three years ago and we regularly add it to your recipe in the first phase of prep! I’m in heaven.

    • Alaskanana

      How much sourdough do you add?
      Do you just follow the rest of Jennys recipe?

  1125. Debby

    Hey Jenny can cook. Loved the recipe for the no knead bread. I tried it and Awsome. So on that note you look so familiar. Are you in California. I am. I asked if you had a recipe for no knead sourdough bread. I looked and found a Russian Orthadox Christain man with a recipe. I bake my bread with your recipe in ny cast iron Dutch oven. And he cooked his in a cast iron frying pan. And I will have to try that forsure, just because of the cast iron. You got me hooked now My Mom always made home made bread. So I am back now because of my grandkids will more becaus of my husband. Thank you so much I think lololo you injoy yor retirement . But come back when you can. GOD BLESS YOU??

  1126. Angela

    I’ve just tried this with einkorn wholemeal flour, adding a couple of teaspoons of extra water, left for 4 hours on the counter top, plus my oven only goes up to 220° c, so left in oven with lid on for an extra 5 mins, then lid off for 10 mins, and it’s worked! Utterly gorgeous, real bread!! I usually sourdough to get the natural yeast eating up the gluten in the flour, being allergic to gluten, so I’ll leave overnight in the fridge next time to see how it goes, using your recipe. But your recipe, today, has worked and tastes amazing. I’ll use it. Thanks so much!!!

  1127. jen

    Hi Jenny,
    Wow, here you are.
    I just discovered your youtube channel to my delight and I have to make this bread right away.

    I’m not really a baker, but I want to make Rye bread. Is this recipe compatible with rye flour?

    I’m probably not going to wait too long for an answer because I’m so anxious to start. I’ll let you know how it goes

    • Jenny Can Cook

      Please see my rye bread recipe.

    • jen

      So after looking at other recipes I’m going with 2 cups white flour and 1 cup rye flour.

      I hope it works. I’m so excited!! I never bread before. I have never made dough. I have fear of dough…you made it look so easy that I’m going all in.

  1128. Caitlin

    I’ve made this several times with great success. Today, for some reason the dough was really extra moist. It rose fine but was so sticky I could barely manage it. It’s in the oven now so fingers crossed. Any ideas?

    BTW, I just realized who you are! I used to watch your talk show all the time, back in the day. Loved you!!
    Caitlin

  1129. Deborah Bryan

    Hi Jenny: Well I am trying this No knead Bread today. Looks Awesome!! Its cool and rainy out, so no time as the present to try this out. I will have to check out your You tub for more like a sour dough no knead bread.
    Thank you .
    You all have a BLESS DAY.

  1130. Sally

    Will this work at higher altitudes, 5000 ft?

    • Joey

      It works perfectly at 6500 ft here in steamboat.

  1131. Daphne

    Does anybody know if we can half this recipe (make a smaller loaf) and use the same technique? I assume the proportions of ingredients would be the same?

    • ChrisH

      If it’s like most other bread recipes, you can half it and then keep the dough in the refrigerator until you’re ready to use. Then just proof on the counter. I haven’t done it with this one, but others I make a large batch, do the first rise, tear off what I want to use and put the rest in the fridge. Then when I’m ready another day, I tear off another piece and bake. You can do that once a week.

  1132. dollbuggy

    wonderful. but: in my house, in my kitchen, I need more than l and 1/2 cups
    water. almost an extra quarter cup. doesn’t keep terribly well but makes great
    bread pudding. And bread crumbs for my “crummy” chicken.

    the baseball aside is hilarious!

  1133. Richard

    Okay – – first time making this bread. Followed the recipe impeccably.
    2.5 hours later: nothing. Hasn’t move, bubbled nor risen.

    I’ll keep waiting. But – – I’m not hopeful.

    Tips?

    Thanks!
    Richard

    • Jenny Can Cook

      Please see the FAQs.

    • H.C.

      Check your yeast. Put a teaspoon in warm water (110 degrees). If it doesn’t foam in 10 minutes, toss it.

      • Geraldine Pierce

        Hi , mine didn’t bubble or rise either and yes I tested the yeast. Water was at 225 and used regular dry, not the instant rise.Also used bread flour 🙁

        • Jenny Can Cook

          I believe that was a typo and your water was 125 degrees F and that is the right temperature. Please look at the FAQs for answers. This bread works for almost everybody.

    • April Buttner

      Same thing happened to me, I almost threw out. I think I let it sit for about 4 hours thinking it was going to rise more. As it turned out, it was bubbly by then so I baked it and it was amazing!!! I was looking for a rise like other breads doughs. This bread does not double like that!! Just had to get used to that. Hope your worked out!!

    • Maryjomo

      Would guess old yeast.

  1134. StarryNyte

    I stumbled upon your video by watching how to “dry saute”. Anyway, I saw your delicious looking bread on the side panel and when I watched the video, I was amazed at how simple and quick it was and NO SUGAR in the recipe!
    I have a favorite recipe for No Knead Bread that I used to make when my kids were growing up and they loved it! But yours is quick and simple, too. I will try it really soon! Thank you so much for making the video!

  1135. GGO

    Recommend if using Italian pizza flour to make this – may need extra 1/2 cup hot water, to be sure to achieve a wet mixture in the 1st step. Made this Jenny’s super easy no knead bread > 3 times; comes out beautifully everytime. Brought to friends’ dinner party this past weekend and it was a hit. Jenny gets all the credit!!! Jenny is super awesome for figuring out this recipe and so lovingly sharring. I love her jokes so much; I’m watching other videos just to hear her clever and fun jokes.

  1136. TK

    will a cast iron large skillet with a aluminum sheet for a cover be ok for this bread recipe? also have a small cast iron skillet. Thanks

  1137. Rubies31

    I always add some oil and sweetener to my breads. Will this one handle that?

    • Grannies Kitchen

      try the recipe as written. I think you will find no oil or sugar is needed.

    • Lula

      I added 1 teaspoons of sugar to the yeast and dissolved them together and the result was amazing, perfect bread!

  1138. donna fairchild

    Jenny this will be the first time I have ever tried to make bread I’ve bought 2 bread machine gave them away because it just sounded to complicated yours looks easy and I have a Dutch oven but you loste when you said that I need to arate the flour I don’t know what that means an do I do it before or after measureing the flour it looks delicious I can’t wait to bake it thanks for sharing

    • Hal

      Just get a digital scale and measure 120 grams per cup of flour and you’ll always be good. Flour can get compressed when you try to measure a cup by volume and you wind up putting too much in, which is why Jenny says aerate. Measure by weight and you never have to worry.

    • Jenny Can Cook

      Please see the FAQs.

  1139. Skippy

    Can you make the no-knead bread as a sourdough bread? If so, how much sourdough starter would I use? My friend and I are starting a sourdough starter

    • Jenny Can Cook

      I’m sorry I have no experience with sourdough starter.

    • Cara

      Hi! It will vary depending on the strength of your starter and the temperature of your kitchen during the rise. It’s definitely doable though! I used about 2.75c flour (instead of 3) and added 0.25c of my starter (which I’d fed earlier in the morning). Because my starter mostly lives in my fridge and I wanted this recipe to come out within it’s expected time frame, I still added that .25tsp of active dry yeast. You could do without the dry yeast, but it’ll need a longer proof.

      I’m a fairly imprecise baker and mostly just throw things in by sight and feel. With the starter added to Jenny’s recipe you’ll have a veryvery wet dough, but just let it sit and it’ll be fine. Sorry I can’t give more specific help!

  1140. Joe G

    Jenny I have been making this bread for years except I have been using the 24 hour or so recipe. I tried this today. However for the liquid portion I used 1 Tbs of apple cider vinegar, 3 oz of Guinness dark beer and then filled the rest of the measuring cup with water until it reached 1 1/2 cups. I used 1 teaspoon of yeast vice 2 tsp. It had the full taste of the bread that used to take me 24 hours to make. I started this around 2pm and it was ready for dinner. Thank you!!

    • JON DOER

      I also do this, in my Zoji machine. I call it Faux (sour) Dough. It’s from a Cooks Illustrated article. I LOVE real sourdough, but the results are close enough for me!
      I have neither the patience of the desire to keep a starter alive.

  1141. Jere

    Making the no knead bread baked in Dutch oven and substituted the white flour for whole wheat. Things are looking to good now and I am wondering if I should have combined white with the whole wheat and what proportion should I have used if that is a viable combination. Do any of you bread bakers have the answer?

    • Jenny Can Cook

      Please look at my other no knead variations.

  1142. mj

    Oh i forgot to add my husband is a bread snob and only buys Bakery bread. He Thought it was Delicious!! I’m going to try olives and garlic next time…
    Wonderful recipe. Anxious to try your other ones…
    Thanks Jenny

  1143. mj

    I saw your recipe online and have been anxious to try it. I started it last night and realized it would not be done for dinner.so I left it rise overnight and made it this morning! I turned out perfect!! My first time making bread…Thank you

  1144. KMP

    Hi Jenny! I just made another loaf of this bread. My Dutch oven is oval Shape 0 – so I made the bread into that shape to. Such a delicious bread!

  1145. Carla E

    I watched the video and was so excited to try such a fast recipe that looked amazing. I make a lot of bread in my machine, but not much by hand. I think I’ll have to sift the flour and you said to use “very hot” water. I checked the temp of the water before I put it in and it was over 100. lt took the full 3 hours to kind of look like it’s supposed to. I went ahead and put it out on the board and worked it with my scraper like you. I put it in the bowl with parchment and put my cast iron dutch oven in the oven at 450. Have not used the pot for bread. Keep your fingers crossed. Thanks for the demo.

    • Jenny Can Cook

      If you had any problems, the water may not have been hot enough. It should be in the 120 degree range. Also, it’s best not to sift the flour before measuring, only aerate it before measuring. I hope it turned out.

      • jess

        I used boiling water and my dough won’t double in size!

        • Jenny Can Cook

          Please check the recipe. It calls for water up to 130 degrees, never boiling.

  1146. Frances A

    Dear Jenny,

    I made two of these breads and I sent you one from early in Feb with rosemary, dill, protein hemp powder. Today, I am making one with rosemary, garlic, black olives, and Parmesan cheese. As soon as it comes out of the oven, I will take a picture of it and send it to you.

    • Lenora L

      Hi Frances, How did the bread turn out adding herbs, olives, and cheese? Can you tell me when you added them and how you changed the recipe? Thanks!

    • Sbrady

      Did you add these herbs in the beginning or after it sat for 1 hour to rise. I want to add roasted garlic but don’t know when to add this.

  1147. Leonabelle

    I have been making no knead bread quite successfully for some time now. Intrigued by this recipe I gave it a try this morning. Watched the video twice. Mixed up the ingredients as directed, including fresh dry yeast and water warmed as directed. Covered bowl as directed, left it on kitchen counter undisturbed for 3 hours. Not risen very much at all. Checked @ 6 hours, rise is better but not complete. I will have to let it rise the full 12 hours. I might try this again one day, but am a bit disappointed it did not turn out as expected. Not a big problem as it will be great at the full 12 hours of rising time, so nothing wasted.

  1148. Andrea

    Hi!

    I just made this and it turned out amazing!! I can’t stop eating it! The loaf is pretty big. I would like to make several smaller loafs from the same quantity of dough. Can I bake 2 or three in the Dutch oven at the same time? (Each in their own sheet of parchment) how would that chance the cooking times? My Dutch oven is quite big (5.5 or 6 qts).

    Thanks!

  1149. Andrea

    Hi!

    I just made this and it turned out amazing!! I can’t stop eating it! The loaf is pretty big. I would like to make several smaller loafs from the same quantity of dough. Can I bake 2 or three in the Dutch oven at the same time? (Each in their own sheet of parchment) how would that chance the cooking times? My Dutch oven is quite big (5.5 or 6 qts)

    Thanks!

    • J.P.

      I’ve been successful splitting them into 3 smaller loaves on separate pieces of parchment & baking in one these https://www.kingarthurflour.com/shop/items/long-covered-baker?gclid=EAIaIQobChMI7r3Om_av4AIVU7jACh0LAg9gEAQYASABEgJWjPD_BwE

      • Andrea

        Did you chance your bake time then you made 3 loafs instead?

        • Barbra

          Hi Andrea,

          If you’re baking all three smaller portions in the dutch oven at the same time, your baking time would be the same. If you choose to make 3 smaller loaves and bake them at different times in smaller pans, you can:
          a) use a smaller dutch oven
          b) use a smaller-sized corning dish with oven-safe lid
          c) bake it in a smaller baking pan and put an oven safe bowl of hot water in the oven when you start the oven on preheat. That’ll make your steam environment for your dough.

          For a smaller loaf baked by itself in a smaller pan, consider lowering your bake time to 20-25 minutes before removing the lid.

          For convenience, if you wish, you could also freeze the dough in smaller loaves in a quart-sized freezer baggie right after mixing and forming it into a dough. To rise, just put it in the freezer overnight, or on the counter for 3 hours. From there, continue on with the recipe as written.

          • Jenny Can Cook

            I think you mean “put it in the fridge overnight…” Please confirm.

  1150. Jason

    Hi,

    I was wondering,

    I made one loaf with all white flour and turned out pretty good and made another loaf the next day using 2 parts white and 1 part whole and turn out good also but smaller. Should I add more yeast when using whole wheat flour?

    • Grannies Kitcchen

      Hi Jason that is a good question, the smallest change of a recipe can and usually does call for an adjustments. You are using two different flours that are produced to cook differently. Wheat can be known for come across tough or dense if yo are not careful. I would like to suggest that you increase the amount of yeast you are using as well as making you water temperature. You will find that these two changes will eliminate your problem.

    • Jenny Can Cook

      From my experience the whole wheat version never rises as much as the white flour loavf regardless of using more yeast.

      • Barb F

        The problem with whole wheat is that the gluten is not as a sizable (or there is less gluten?) Either way the addition of some gluten from Bob’s Red Mill per package instructions. I think it is a tablespoon of gluten per cup of whole wheat flour. Or, bread flour, which has more gluten might be the answer.

  1151. Laurie

    I love this bread! The only problem is it’s not big enough! Could I increase the ingredients 1 1/2 times to make a bigger loaf? If I did do that, how would that affect the baking time?

    • Grannies Kitchen

      Hi Laurie; you can double the recipe however in order for you bread not to be dense or doughy in the center you will have to increase the size of our Dutch oven. You see this bread is design to go out not up.

  1152. Emilie

    Yes I loved this recipe it was easy and my Organic Whole Wheat Bread turned out Beautiful. I would love to send you a photo I was so proud of myself… and I got many requests to make them one…thank you Jenny

    • Jenny Can Cook

      You can use the “Your Photos” link at the top to send a photo.

  1153. Ellen

    Hi Jenny ,
    Can I bake this bread in a regular baking form , too ?

    • Grannies Kitchen

      Hi Ellen; yes dear of course you can use a regular loaf pan but keep in mind that 1. This bread is design to spread out as it bakes not up.
      2. Not using the pot cover will take away that lovely crust Jenny has given us.
      3. Because this bread spreads it might become dense or doughy in the center.

      Just played around with Jenny’s recipe and tweak it to suit your taste buds.

    • Jenny Can Cook

      I have tried this is a loaf pan and it does not turn out well. It needs the steam that’s created inside the Dutch oven. You can look at the FAQs for what other pots, etc. people have used to make this loaf, but always in a covered container.

  1154. Andrea

    Thank you sooo much for the recipe! Mine turned out amazing!! I hope you’re enjoying your retirement!!

  1155. Farmer Deno

    GREAT bread. I have an issue that I hope anyone here can help resolve. The waxpaper….it is sticking to the bread. I tried to keep it wrinkled free when placing into the pan then to cast iron. Tried microwaving the wax paper to loosen it up. Nada. All suggestions would be appreciated from this CA farmer. Txs.

    • Farmer Deno

      O!! I just saw where I went wrong. I was leaving the paper in AFTER the 30 minute period 🙁 I’ll say once again…great bread…and don’t clean any more baseballs!!!

      • Jenny Can Cook

        IMPORTANT: It is NOT wax paper! It’s parchment paper. Wax paper is not for oven use and it will melt into your bread. Please let me know you saw this and know the difference. Thanks!
        p.s. You can either leave the parchment paper in for the final 10-15 minutes or remove it – either way is okay.

      • Bobbi Sue Salafie

        Make sure you’re using parchment paper not waxed paper. I agree, it’s fabulous bread.

    • donna powers

      use parchment paper

    • Grannies Kitchen

      Helloooo Farmer Deno: So sorry to hear of your wax paper issue; however the paper is just what it says WAX it is design when heated to melt and stick to whatever surface it is on,
      I hate to have to tell you, you only have two choices 1. Cut the bread away from the wax paper, 2. Eat the wax paper with the bread.
      Just so you know I have done both, which is why I do not buy it anymore. Listen save yourself some cuss words and get parchment paper.
      Sorry about the wax paper.

    • Loves to bake.

      Don’t use wax paper. Use parchment paper. It’s not the same thing.

  1156. -=mh=-

    Hi Jenny, am doing better with the pyrex/glass dutch ovens. Reduced oven to 425F but bottom crust was very, very hard, thick and dry after uncovered bake. Actually had to slice bottom off with electric knife. Think it is because those materials probably tend to retain heat. Today’s variation will place loaf either on the parchment or on one of those copper mats for the final 10 minutes. If this does not work, I may find myself buying a better pot. The bread itself has been delicious. Also, I have found using two large serving spoons to initially mix the ingredients is a lot easier and can more easily reach under the dough to incorporate all the flour.

    What would substituting one cup of rye flour – aerating in first – in the original mixture do?

    -=mh=-

    • Jenny Can Cook

      I have a no knead rye bread version if you want to try that.

      • Pk

        Do you have a rye version of this recipe? Is it any different? Would like to try.

  1157. Emily Palmer

    Jenny ! I love this bread. It turned out exactly like yours. My family loved it! I will be making this from now on.
    You are so smart and amazing. I loved your video. You have such a sweet personality.
    Thanks so much for Sharing 🙂

  1158. Anna Roach

    Hi Jenny, Just pulled the bread out of the oven, love your recipes and you are so entertaining,, how do you store the bread it to keep it fresh I have company coming over on Saturday this is Thursday.

    • Jenny Can Cook

      Please see the How-To category in my blog.

  1159. Donna Long

    Love, love, love your videos. Your cheery attitude and simplicity make it so easy to follow the recipes. My question is, if I want to add or can I add, olives, garlic, cheese or herbs to the basic no knead bread, at what point should I do that and have the bread come out with the same wonderful texture?

    • Elaine

      Add any addins to the dry ingredients then the water. I make this all the time, especially jalapeno and cheddar cheese. Also Kalamata olives and feta, spinach and feta, raisin and walnuts, cheddar and bacon, ham and cheese, pepperoni and cheese and any other combo you desire. They all turn out delicious. Our favorite is the jalapeno and cheese.

  1160. -=mh=-

    Hi, mixed it up about noon, let it sit until about 5 pm. It really got large. (Kitchen is somewhat cool) then used an oval all pryex and turned oven down to 425F as per your suggestion and only did second bake uncovered for 10 minutes.

    Fantastic…waiting until morning to slice.

    how do I send a pix?

    -=mh=-

  1161. Sherylin

    OMG Jenny, I had to stop eating to take a moment to tell you how good this bread is. I’m actually eating a grilled cheese made out of the bread I made following your recipe. I just happen to have all of of the ingredients and a Dutch oven so I said “why not.” And let me tell you it’s awesome!
    Eating your own homemade bread is just the Best. THANK YOU!

    p.s. so simple and easy to follow.

  1162. Duffy

    I made my bread the other day and a black very old Dutch oven it was wonderful here’s my question can I make this bread in the morning before I go to work and let it sit all day long and then just do the final process before we have dinner at night

    • Jenny Can Cook

      Yes. Please see the note at the top of the recipe on the cool water method.

      • Duffy

        So if I want to make this During the week to have for dinner you’re just telling me to make it the night before with the cool water method

        Love this bread thanks so much

        • Jenny Can Cook

          You can start it in the morning with cool water and let it rest during the day for at least 8 hours, then finish when you get home starting at step #3. You will need an hour and 15 minutes from the time you get home until the loaf is done and then it should cool a little before you slice it.

          • Duffy

            As you can tell I am very new at making bread and my bread the other day came out wonderful I was so excited so I am going to make this bread tonight And cook it tomorrow after work when you say to use cool water what temperature should the water be

  1163. Kim Marie Freeman

    Jenny, Thanks for this terrific and easy recipe. I used to like getting the warm attisan bread from Wegmanns grocer, now? I make this, and I like it even better! I put garlic and melted butter, and brish it over the top of the finished bread. I also used fresh,finely-minced in the bread dough. No more spending 8 dollars for a loaf of Wegmanns artisan bread! I don’t have a duth oven, so i used my roasting pan, and sealed the lid and pan edges the heavy duty tin foil. worked fine. We’re making your pizza recipe next!

    • Kim Marie Freeman

      please excuse my typos, I need more coffee!…

  1164. Cindy

    I can’t thank you enough for sharing this, it’s a game changer and a keeper! So easy and delicious. Do you think little kneading would make more holes?..I will experiment. I used a whole wheat pastry flour and ate most of the bread. But then again, I am a Starchivore!

    • Jenny Can Cook

      For more holes, I suggest using bread flour or all purpose flour; however, if you want whole wheat you should use whole wheat flour and not whole wheat pastry flour.

  1165. Dee R

    Thank you for this recipe. I couldn’t find my Artisian Bread cook book and found your recipe. It worked. Fortunately, AFTER I made it I found my cook book.

  1166. Traci

    My Dutch oven is only heat safe up to 400 degrees. ? Any idea how much longer I should bake it to – hopefully – achieve the same results?

    • Jennifer

      I did that by accident last weekend and it worked out okay, I probably needed to cook a little longer. I read that a 200 degree internal temp is what you are looking for with the bread.

  1167. Karen Ann

    I don’t have an oven proof Dutch oven. Is there a substitute?

  1168. Eduardo El Maginifico

    I’ve been making this bread since Bittermans article on Lahey version a few years ago and this quick version is great. I double the ingredients, use a larger Dutch , bake 30% longer. I cut the loaf in half and cut half slices off those , refrigerating one half till needed. My suggestion is to make sure it’s fully baked even burnt a little on top crust or it will seem to doughy.
    Great stuff! Buon appetite !
    Eddie

    • Lindyloo

      Eddie, you might be surprised to learn that keeping bread in the refrigerator actually dries it out and makes it go stale faster! Try freezing half of your loaf in a freezer bag–sliced or unsliced. I like slicing mine before freezing. I put 2 slices into a sandwich bag, then pack all he sandwich bags into a large freezer bag. That way I can take out 2 (or more) slices at a time. They thaw quickly on the kitchen counter and are just as fresh as they day I froze them.

  1169. Callie

    I don’t know what I did wrong, but this did not work for me at all. I even went out and bought new yeast, to be safe. I used hot water from the tap. But near the end of the three hour rising time, and no change in the dough ball at all. Into the garbage it went, I’m afraid.

    • Jenny Can Cook

      I wish I could help. Did you look at the FAQS? https://www.jennycancook.com/no-knead-bread-questions/

    • Stephanie

      Callie Mine did the same thing. I tried again and purchased a temp gage for the water and let it rise closer to my stove. Worked like a charm. Don’t give up try again.

    • Lisa

      It doesn’t really rise in the three hours. It gets bubbly and squishy looking. Maybe you should have tried to bake it anyway.

      • Cindy

        I didn’t think mine was rising either, I even said that to hubby. But it was in a big bowl so I figured maybe it was growing width wise. I worked it any way and it came out great. Perhaps you gave up too soon. Try again.

    • Jane

      It sounds like your water maybe to hot. I’ve looked through a lot of recipes and all of them say lukewarm water so like 105 degrees at the highest and then 80 degrees at its lowest. You don’t want your water to be to to hot or boiling because then it will kill your yeast. Don’t give up. Just keep trying. That’s how we learn 🙂 I hope this helps. Good luck!

    • Lane

      Callie, if your water is fairly high in chlorine, it can kill or retard yeast. Here in Louisiana, we have to run higher chlorine in our water distribution systems because a child died several years ago from a brain eating amoeba, and the higher chlorine content has caused issues for bakers and home brewers.

      If you live close to a tower or a water treatment plant, try distilled water, in addition to the FAQ suggestions. On the rare occasions I bake with yeast, I use distilled and I get much better results.

    • DB

      I broke mine up (twice) and fed to my opposums. I so badly wanted this to work.
      My husband and I were very disappointed and feel so deflated. We need Jenny to come over and see what we’re doing wrong. She makes it look so easy.

      • Jenny Can Cook

        If you can share a list of your exact ingredients, including brand names, the brand of pot you are using, the steps you made, type of oven, and how long you are preheating the oven, I should be able to help.

  1170. Gustav

    Have to say that skepticism almost got the better of me as the picture of the finished masterpiece of a loaf couldn’t possibly be baked into existence following these simple instructions could it ????………. Opted for the Quick method and whoah ! what a surprise.
    Only thing I strayed from was after the 3 hour rise time I rolled the Risen dough onto floured Parchment paper and folded it there and let it rest again before placing them together into the Dutch Oven. Also left the loaf in with Parchment paper after taking the lid off the cast iron Dutch Oven. This was done only due to the bottom of the loaf getting a bit dark. This is a great baseline recipe to build on and experiment from with different Flours and ingredients. Not a big proponent of overly processed flours so it will be interesting to see how far you can push the envelope with heavier less processed flours using this recipe.

    The first cooking phase with the lid on is the secret here as its as close you can get to a wood fired or commercial grade oven heat level in your average home kitchen. Not to mention the optimum humidity retention. Ive thrown in the towel with conventional loaf pans, bread machines etc but lusted for results like this at home so this is great.

  1171. Gina

    I absolutely LOVE this recipe and use it often and it works great adding rosemary and herbs in the with the dry ingredients. Thanks SO much for posting this.
    I do have a question for you. I have a batch on the counter right now but our plans changed so I am wondering if the dough will keep until tomorrow? If so should I put it in the fridge?

  1172. Nanoo

    I’m 72. Never made bread in my life! Jenny, your recipe was unbelievable. I’m munching on a piece right now. I love bread. Yours is fantastic. Thank you.

  1173. Michele

    I put mine back in for the second cooking on the parchment paper only and directly on the oven rack NO POT. Returning it to the pot over cooks the bottom of the bread.

    • -=mh=-

      yes I found leaving it in the pot for the last 10 minutes makes the bottom crust very hard. I have a small rack that I put in the bottom of the pot then place the parchment/dough on it. Also I turn my oven off for that second bake and place the parchment directly on the oven rack. That way the crust is not too well done on the bottom. Guess, each oven will act differently.

  1174. Susie

    Jenny, you are so darn cute!! My husband found you first looking for a good rib recipe. We both watch it a few times to get it right but giggled how sweet and down to earth you are. I just found you again watching your easy bread recipe. I can’t wait to try it. I love good balsamic vinegar with bread. Thanks for the great videos. You’re a gem.

  1175. Fairbanks Moose Manor

    For me, I liked the overnight recipe. I mixed it with the cold water in the evening, then covered till morning. Then I let it rise again for 45 minutes in the baking pan, then stuck it in the oven and we had fresh home baked bread with breakfast:)

  1176. Cindy LeBaron

    YUM……. Great bread. Very easy. My Dutch oven is large so I 1 1/2 times the recipe. Awesome. Would make 4 really good soup bowls if baked as such.

  1177. Beth

    Wow! I was a tad skeptical but …. this bread is delicious and oh so easy. I followed the recipe exactly (well, I did add some garlic) and even though I thought it wasn’t “wet” enough, I followed Jenny’s advice and kept going. It was perfect!!! Thank you for the recipe!

  1178. Ed Lewandowski

    Jenny, this bread is so easy, so natural, just AWE-SOME! ….marry me?

  1179. Clay

    Jenny: I had never tried to bake bread until I saw your video on no knead bread. This is incredibly easy and tastes fantastic! It goes great with a homemade soup or stew. To paraphrase the great Canadian comedian Red Green, “If the women don’t find you handsome, they should at least know you can cook.”

  1180. Genna

    Such a great bread! Crusty and delicious! It’s now my favorite.

  1181. PeggyD

    Just polished off the first slice from an amazing recipe. Although this is not a new recipe, the very best take-away is that you don’t have to leave it over night. In just a couple of hours, I can have fresh bread. THANK YOU JENNY!

  1182. Margo

    Hi Jenny,
    I tried your no-knead artisan bread today, after I viewed your YouTube video. It was a success. It was crusty on the outside and tender on the inside. I smeared a slice with butter and I thought I was in heaven! I will make this more often because it is SOOOO simple and good!!

  1183. Evelyn

    I made it today – terrific !!!!!

  1184. Dic

    My first shot at making bread from scratch and not the pre-bake frozen kind. It came out great for an 85 year old guy! (Bottom crust was a little hard.) My wife and I enjoyed it last evening with some home made beef stew that I made too.
    PS- I’m not the main cook, just a dabbler!

  1185. Steve Zaremba

    I watched your video of no knead bread and I baked it it came out really really good thank you so much

  1186. Steve z

    I watched your video of no knead bread and I baked it it came out really really good thank you so much

  1187. Karen

    Hey, Jenny

    Has anyone tried this with Gluten Free flour and Xanthan Gum? I have a sensitivity to wheat flour

  1188. Julie's Experiments

    Making this recipe today for something different! I love baking breads. I followed directions….except ?I used 1/2 tsp yeast and a 1 big Tbsp raw honey. I used my oblong corningware with the gass lid and a corningware round inside of it. It’s working perfect! It raised super nice. I just gave away my pretty enamal cast iron. It was too heavy on my oven racks and just heavy to use. Thanks for the recipe, easy and yummy.

  1189. Frank

    This bread is awesome!! I have made it 4 times in the last two weeks and all my family raves about it. It is so easy to make and so good to eat!! Thanks Jenny for sharing your recipes!

    • Anne

      I’m not sure why this works for anyone.
      I tried it twice and found that there is not enough liquid for the flour. Did you follow exactly?

      • Ali

        Yes, I follow it exactly and the dough is plenty wet. The only thing I can think of is that maybe you need to stir your flour first to loosen it up. If the flour isn’t stirred up first, it packs tight, potentially adding a lot more flour than the recipe intended. Hope this helps!

      • Jenny Can Cook

        Please look at the FAQs. It sounds like you did not aerate your flour.

        • Sue

          I weigh my flour. Just to be on the safe side. Turns out every time. Super yummy, easy bread. So happy I found your site

  1190. gmahaf

    WOW!
    This is the first bread I have ever made and I’m
    60 years young.
    So Easy to make. So delicious. All you knead
    is butter. This recipe is a definite Do Over.
    Thank you

  1191. Jenny B.

    OMG, I made this today. Did not rise like it was suppose to, but I read the trouble shooting section, turns out my water was way too hot. It was still amazing. Spread butter on a hot piece and I was in heaven.

  1192. Jackie

    I made this today and it is delicious. Yeast intimidates me, but I will this was easy peasy. I will be making more of your recipes. Thanks

  1193. Rosemary

    other speedy no knead bread recipes used a packet which is 2 1/4 teaspoon. you used 1/4 teaspoon yeast. that seems quiet a difference. Which works better?

    • KMP

      Just made this, and 1/4 teaspoon of yeast works. Looks and smells amazing!

  1194. Billie

    Jenny, Just watched the fast bread recipe. I would like to know what the brand of Oven Gloves you are wearing that you dyed pink! They look like they fit well and are made with good quality. thank you so much. I love your shows.

  1195. RJ

    Oops. Is it too late to fix dough that’s too dry because I didn’t aerate flour? Can I sprinkle some warm water on the dry/ish dough shreds in the bowl?

  1196. Maria M.

    I thought aerate meant “sift.” How do you aerate flour? And, why is this necessary? I sifted my flour last time and it came out great!

  1197. Maria M.

    What if I don’t have a Dutch oven pot and don’t wish to buy one? Can I use a pot without a lid? Or just put it on a baking sheet? Thank you!

    • Rick White

      If your pot is oven safe up to 450 ° people do substitute ,baking pans or pizza stones to cover the pot. I read one cook used a ceramic pot from a store cooker covered with a baking pan and had success.

  1198. Bawby

    Would love to make sourdough rye bread using this recipe. Could you please tell me how to make it.
    Thanks in advance.

  1199. Holly

    Thanks for the recipe! It was easy enough to get my kids interested in breadmaking! I’m wondering when you think is the best time to add in fresh rosemary or caramelized onions. Do you recommend doing it after the 3hr period? Thanks, and Happy New Year!

    • Jenny Can Cook

      I add all my additions in the beginning when I first put the ingredients together.

  1200. Devyani

    This is the second time I made this bread for a holiday party and it was spectacular! Thank you for this wonderful never-fail recipe!

  1201. Christine

    Jenny Jenny Jenny! I have never made bread in my life (I’m a mature women). I made this recipe today exactly as you described and IT IS AMAZING. Just in time to pump out a few loaves for Christmas!!! Thanks for the recipe and the excellent video.

  1202. MamaLori

    First time making this recipe — so good! Now trying to decide what to bake next since they all look so good and easy! Love your videos!

  1203. Edward Burkhardt

    Thank you Jenny! Your recipe turned out perfectly. Exactly as described. This is on my top 10 list of bread recipes! Wonderful texture and taste. Very easy. Looks like an artisan loaf of bread that you purchased at the bakery!

  1204. Diane S Toronto

    I obviously did not aerate the flour the right way as the dough was very dry
    How does one incorporate whole wheat flour? Measure the same? Can you use flax meal as part of the measured flour?

    • Lynn

      I have made this bread several times and did nothing to the flour. I don’t even know how aerate flour. It always turns out perfect!

      • Maria M.

        Hi Jenny! This recipe is flawless and so easy! I never tried baking bread until I saw this video! Bread making seemed dauting. Not anymore!

        In the video, a popup comes on that says to aerate the flower before measuring. Why? Aerate means to sift it. Since you don’t, I won’t bother.

        Can’t wait to try different variations! Much love and happy New Year!

    • Jason

      I used whole grain Spelt flour and added a tablespoon or flax meal and it required a little more water then what the recipe calls for. Flax meal will thicken up and absorb the water so just add a little more water at a time until the dough looks liken Jens consistency. When I made it before using white Spelt flour the recipe needed no adjustment. So there is a difference between Whole Grain and white flour and also if you add Flax meal.

  1205. Chris

    Perfect and super easy! I whipped up the dough on my lunch break and baked some bread after work. So easy! It came out looking exactly like the picture!!

  1206. Ken Duffield

    Jenny: I have made your “no knead” bread several times, added different herbs, aromatics etc, always a hit, people love it. I’m curious about adding another ingredient ( actually two). Plan on using the same trusted recipe and add sliced jalapeños and cheddar cheese. I assume this will work for the same 3 hour proof and 35 min second rise if you will. My oven heats up really fast, providing I leave the convection fan off. Just thought I’d try a twist, your input will be greatly appreciated.

    Thanks
    Ken

    • Christy

      Jenny – I just did that yesterday! I added 2 cups cheddar cheese and 2 diced jalapenos and the bottom 1/2 inch was a little sticky! But the top was flavorful and awesome! Should I have decreased the water or increased the yeast or something else?

      • Jenny Can Cook

        I’m not sure but I think you would decrease the water because you are adding moisture in the cheese and peppers. If that doesn’t work, I suggest using less cheese and peppers as they will weight down the dough.

  1207. Max S

    First timer makng bread. Big flop. Did not rise. Yeast had a Dec 2019 date. MAybe water too hot. Not sure if I will try it again. Disappointed

  1208. nachodon

    Jenny

    hot tap water isn’t always clean, so I always use filtered water slightly heated.

    nachodon

  1209. Anna

    Jenny,
    Thank you so much for posting this recipe. I have been trying for the last 5 years to make a decent loaf of artisan style bread, this recipe has not failed me. The bread is perfect and consistent. Forever grateful!

    XXO

  1210. Cyrwyn

    Yours and every similar recipe I see online uses too much salt. I used only a quarter teaspoon. Often, I use no salt in bread. But the amount of salt you use will curtail the action of the yeast and isn’t needed for flavor.

    • Maria M.

      So, why does this recipe come out great each and every time, with this amount of salt? I love it and it does not stop the yeast from rising.

      Have you tried making it?

  1211. Joanna

    I couldn’t see how this would work with 1/4 tsp yeast but had to try once I saw it come out of your oven. Made it today & it was great! So easy too – easiest bread ever. I just bought my daughter a bread machine for Christmas but now I’ll have to tell her she doesn’t really need it!

  1212. Patsy

    I made your wonderful bread recipe yesterday with all purpose flour and I ate the whole thing!! So today I tried the whole wheat but it looks so great. I love the crustyness and it does taste like sour dough.
    Thank you so much! I will be making your recipe for a long time.
    Patsy

  1213. Nic Walker

    Good Afternoon ! Jenny ! ! I have no idea how that I came across this recipe and your site – I was just surfing. I am not a cook or baker, but I have made some good beer bread before sooo I thought I would watch you and the clip – recipe presentation. It was super great – the bread looks just fantastic (I really like crunchiness), and I am sure it was exceptional in taste. However what was just as or More Interesting, fun to listen to, and easy on the eyes was YOU !!!! You are exceptional Young Lady 🙂 ……………….

  1214. Love bread

    Made this bread today (3 hour version), it is now on the counter cooling, and I’ve got my butter waiting….m

  1215. Sarah

    Can I substitute sourdough starter for yeast and make this a sourdough bread?

    • Dawn

      Sarah – I don’t think it would work with sourdough starter for a couple of reasons. First, I would worry that water at 130F would kill the starter. Second, sourdough starter is very slow to rise, so 3 hours wouldn’t be nearly enough time to proof the dough using the sourdough starter. It might work ok for the overnight version. You could try adding the yeast as well as the sourdough starter, for some insurance, but be careful that the water temp isn’t over 110F or so.

    • nachodon

      Sarah

      I don’t know, but I think sourdough starter is a portion of flour and yeast. If you mix it with more flour it might not have enough yeast in it and you might have to add more’

      good luck

      nachodon

  1216. Leslie

    Jenny, from the very 1st time I made this, it was a hit. I still make it on those days (few) that are cold and make a soup. It always comes out perfect. The crust is so hard and I just wish that could be a bit softer. The other recipes for bread that are good and have a softer crust always take much longer to rise. So that is the beauty in this… rise time minimal. Nothing like hot bread!

    • Rae

      The crust was a bit too hard for my taste as well, so I simply put the dutch oven lid back on for a few minutes after I took the bread out of the oven and the steam softened it a bit. I will continue to experiment to find that sweet spot of crunchy, but not too hard. Love the simplicity of this bread!

  1217. Lynn

    Jenny, this is the first recipe of yours that I have tried….twice. Your video of this recipe was very appealing for obvious reasons. I am not a novice in the kitchen, but I have had miserable failures both times I have attempted this. I followed your recipe to a T, all ingredients fresh, watched the video several times, and still …a bomb.
    Sorry, but I have wasted enough time and ingredients. I won’t risk trying another of your recipes.

    • Jenny Can Cook

      Don’t give up. Look at the FAQs and you will find a reason why it failed. https://www.jennycancook.com/no-knead-bread-questions/ (I suspect it’s either improperly stored yeast or too hot water.)

    • Linny

      I have read of your troubles making this bread…either. 1) your yeast didn’t take…
      Or 2) the water wasn’t hot enough to activate the yeast…or 3) you might have altitude issues where you are and need to adjust the recipe or 4) the dough wasn’t in a warm enough place to rise.i use water run through the coffeemaker to get the right temp and let it rise in the oven

      • Jenny Can Cook

        Agreed, except this recipe requires a cool or room temperature rise and not in a warm spot.

    • Jennifer Dunlop-Gierok

      If your yeast is old or the water is too hot it will not work. To find if the yeast is old add a little sprinkle to warm water with a sprinkle of sugar. If it activates it’s still fresh. If the waters too too hot,it’ll kill the yeast.

    • nachodon

      Lynn

      The temperature of the water should be lukewarm 110 to 115 This may be why it didn’t work. please try again with lukewarm water.

      nachodon

  1218. Devyani

    This turned out incredible even though my husband started preheating the oven while the dough was rising inside! Some of it got cooked but I was able to rescue the rest and proofed it according to your recipe. I made 4 times the quantity and made two big loaves for thanksgiving. A big hit!

    (I used to use Jim Lahey’s recipe but forgot to start the night before so used this and it was as good if not better.)

  1219. Kathy

    I just made this for our Thanksgiving dinner and it turned out perfectly! The only thing I did differently was to let it rise overnight. I was just too tired last night to stay up and finish the baking ?

  1220. Betty MacLean

    Jenny I love the quick crusted bread and it always comes out awesome. My children and I are gluten sensitive and I tried making this same recipe with Rob Red all purpose gluten free flour and I added chia seeds in warm water to gel and vinegar. It cooked flat. Could you try making this delicious bread gluten free then post?

    • Jenny Can Cook

      I tried. Please see the FAQs.

    • James R Florini

      Can I use measure for measure flour, as I am gluten senistive….I miss a good bread.

    • Lila w

      My family is gluten sensitive also. I use Einkorn all purpose flour and we make bread with it and have no digestive problems.

  1221. Jerry from Texas

    Have you ever added some toasted sesame or sunflower seeds to this recipe and, if so, did you like the results?

  1222. Erin

    I just checked the date and it has been a year since I started using this recipe. Verdict – ABSOLUTELY FABULOUS! I have even made up the dough in the morning before work and when I get home – pop it in the oven! Done – fresh, wonderful bread! Especially great on these colder days.

  1223. Karsten Baron

    Hi Jenny,
    love your videos and personality:)
    I would like to bake bread – trying your recipe.
    My question is a 7qt, dutch oven pot to big or can I use it?
    Thanks from Canada
    Karsten

    • Rose of FLA

      I find that my breads tend to spread out & flatten in a larger pot, so I’m buying a 5 qt size which is what I believe Jenny is using.

      • Karsten Baron

        … that was exactly where my question was leading to…

  1224. Sara

    Hi Jenny, I’ve been looking at this recipe for the better part of a year, watching the video over and over (and talking about wanting to make this bread). I consider myself a good cook but I’m absolutely terrified when it comes to baking. I have zero experience with any kind of dough. Having said that I bought King Arthur’s Artisan Bread Flour, Trader Joe’s Active Dry Yeast, tempted the warm water and started my dough roughly 4 hours ago (watching the video several more times). The dough sat well over 3 hours,on the (cool granite counter) house is at 68 degrees.
    My dough does not seem to have risen at all and is not as loose as yours when you shook the bowl. Do I let it sit longer? Turn it out and let it trt to rise a 2nd time? Any advise would be greatly appreciated. Thank you.

    • Jenny Can Cook

      This is addressed in my FAQs: “If you have followed my recipe exactly with no changes at all and it doesn’t look right before baking, don’t make adjustments to try to “fix” it. Trust the recipe, don’t change anything and continue as directed. You may be surprised that it turns out after all.” Good luck!

      • Sara

        I was surprised, it’s absolutely wonderful and the crust is amazing! Can’t wait to make more, thank you, thank you! Love your enthusiasm 🙂

  1225. Laura C

    Thank you for this fantastic recipe! I’ve always wanted to try to bake bread, but was intimidated. This made it easy…and oh man it was GOOD. I can’t deny, I was pretty proud of myself. I have a couple of questions, to make the next try even better:

    The loaf was perfect 15 minutes out of the oven– crust was crispy and the inside was fluffy with perfect elasticity– but the next morning, when I used it for toast, it seemed dense and a bit grainy. Is there a way to make it lighter and airier? Per one of the comments here, I increased the instant yeast to 1 tsp and added 2 tsp of sugar. To store it, I wrapped the cooled loaf in a flour sack towel on the counter…maybe that was a mistake?

    Also: I think the flavor would improve with a bit more salt. Would adding more ruin the loaf?

  1226. Amber

    Jenny making bread is my total favorite thing to do I’m sad to say I really never heard of this concept before but I’m loving I’m trying it tomorrow the question for you is do you think it will work with gluten free flour

    • Jenny Can Cook

      Please see my FAQs. https://www.jennycancook.com/no-knead-bread-questions/

      • Dean

        I made the recipe substituting half cup cooked brown rice for half cup of flour Thought it a flop–so liquid (like cool molasses); had to add about tree cups flour before i could handle it to get ,it in the oven. raised and baked it according to the recipe- IT TURNED OUT WONDERFUL, I note elsewhere questions about gluten. I often add two or tree Tbsp gluten flour to all purpose flour. Always worked beautifully. Didn’t do it with my faux failure rice bread tho’. I am wondering with three cups flour and two and a half cups water: HOW CAN ANYONE MAKE THE DOUGH “TOO STIFF”. An exclamation, NOT a question.

  1227. Lorenzo

    My kid made this for his 3rd grade science project, using varying amounts of yeast (1/4, 1/2, & 1 tsp). All versions were delicious, but 1/2 tsp won the taste test. My kids love to make bread now, thanks!

  1228. Allen

    I’ve made this bread a number of times and it’s always great

  1229. Nannie

    I have not made bread since my 20’s and am curious as the recipe says to add the yeast to the dry ingredients. I always remember adding water to the yeast/sugar to get “foamy” before mixing up the dough to set. I just want to make sure I’m understanding the instructions before I start.
    Thanks (in advance)

  1230. Pauline

    Hey,I made this with whole wheat and rye flour and it turned out just fine!It is more like a rustic country bread…very dense and tasty!

  1231. Erin

    Made this for the first time today…followed your directions exactly as written. Absolutely delicious and so easy to make! This will forever be my go-to for fresh baked bread. I can’t wait to make it again 🙂

  1232. Silvana

    I absolutely love this recipe! It looks just like your picture & tastes just like San Francisco’s bread ! I’ve made it several times and it turns out better every time ! Pop loved it. So glad I made it for him to taste. He passed away in January. He was my best taster. Thank you Jenny for sharing the love. Your natural beauty , humor & candidness is very refreshing.
    Blessings always ~Silvana

  1233. Silvana Karim

    I absolutely love this recipe! It looks just like your picture & tastes just like San Francisco’s bread ! I’ve made it several times and it turns out better every time ! Pop loved it. So glad I made it for him to taste. He passed away in January. He was my best taster. Thank you Jenny for sharing the love. Your natural beauty , humor & candidness is very refreshing.
    Blessings always ~Silvana

  1234. Clare

    I made this bread for my husband last night because it looked so good ! and it did not disappoint !! AT ALL!!! I was drooling !! HOWEVER I must have gluten free bread and I know that I cannot get the same loaf but I was wondering if anyone has been able to create a gluten free recipe concoction that is as simple as this recipe??? I thought i found something somewhere that it could be made gluten free but it just would be more flat which i would expect but I cannot find it now ! OMG this bread recipe is awesome ! Wish I found it years ago when I could eat gluten!

  1235. Margie in Delaware

    Found this on utube a week ago. Have already made 2 loaves and have shared your simple, fantastic recipe with bread-baking friends. SO good! Crispy crust, dense & soft interior – just the way I like it. And it’s devine when toasted too. Have another loaf doing first rise now but added some of my sourdough starter to see what happens (why not experiment a little?). I have an Emile Henry bread pot which works wonderfully! Next will be trying whole wheat. Not too good for the waistline, but ya gotta do what ya gotta do, right? No way l’ll be giving this up, Jenny!

  1236. Brenda H Nelson

    P S
    I often make bread from white spelt flour. Next time I would increase the water by 1/3 C and increase the yeast to at least 1 tsp.

  1237. Brenda H Nelson

    Dissappointing! I used white spelt flour, as you said other flours were ok and the recipe was forgiving…NOT! I have been sent to bread hell! First of all, following the video ( and not looking at the stuff below, I used “very hot water ” but not boiling…just off the boil. I used potato cooking water. And I mixed it up. It looked a lot stiffer than your dough, so I added 1/2 C more hot water. That looked about right. Then I followed the rest of the instructions exactly. Whoa! After 3 hrs there were NO bubbles like yours. But I soldiered on following orders to the letter. After 30 min. baking it looked like an anemic pancake. Now its in the oven for the last 10-20 min. My guests arrive in 30 min. Maybe I can slice it and rebake it as rusks. Or seaman’s biscuit? But it sure doesn’t look like yours or any bakery bread I ever saw. 🙁

    Also, I noticed that you cut the “hot” loaf…as you claimed…wearing only one mitt…and there was no steam. Not nice to fool the public.

    But your joke about forgiveness was funny. So I forgive you. 😀

    • Jenny Can Cook

      You shouldn’t blame me for your failed recipe when you did not follow the recipe. I screened the video and never said other flours were okay, only that all purpose and bread flour would work.

      The loaf I sliced was hot. Your suggestion that I am fooling the public is hurtful and not something I would ever do.

      I don’t need your forgiveness but an apology would be nice.

    • RickA

      Your guests arrive in 30 minutes and you have time to write this junk?
      Go find another site to post your rude comments.

    • Moon

      Your water was too hot and killed the yeast. I should should be no warmer than a baby’s formula.

      Also spelt has very little gluten on its own so a TB of vital wheat gluten per cup is needed (be sure to delete that TB from your flour measurement.

  1238. RickA

    Made this bread yesterday and took it to a party last night…. it was a real crowd pleaser!!
    Thank you for the recipe.
    I love your “NO Advertisement” site and have been recommending your site to my friends.

  1239. NMChristina

    I made this bread last night and was pleasantly surprised at how easy this was to make. Thank you for this awesome recipe.

  1240. Maryke Smith

    To your recipe I adjusted the ingredients. I used 1 packet yeast.2tsp sugar and 2 tsp powdered milk. . I then proceeded with you baking instructions. Turned out beautiful. Light and fluffy

  1241. bigridgeboy

    I thought I followed directions. After 30 min, the bread looked just like your picture. I put it back in the dutch oven for 10 min and it browned up some but when I cut it the outside was crispy but the inside was pasty.

    • Jenny Can Cook

      You may have just sliced it too soon. Please see the FAQs on this.

  1242. Cheryl

    Hello Jenny!

    I made this today for hubby and son as I’ve been on the KETO way of eating since March 2018. I was a hardcore bread freak and while watching this video…the sound of that crust sold me on making this. I just happened to have a Kitchenaid Dutch Oven that I purchased from a Thrift shop and never used till today. OMG…not only is this recipe super easy, but this crust is to die for.

    As I said I have been on KETO for 7 months and doing very, very well. Dropped 20 lbs! I couldn’t resist to peel off the crust of a 1/2 piece of this bread and slather with the fattest butter I have. I know I shouldn’t have, but I did as I had to try this and see if this bread passed by flying colours. The most AMAZING (crust) Bread and Hubby and Son are also big supporters of this recipe.

    Thanks so much Jenny for sharing this recipe with the world!

    Now if you can only come up with a similar recipe (crunchy, crispy crust) Keto style bread…I would LOVE you to the Moon and Back. 🙂 LOL

    Thanks so much!

  1243. Amy Coppens

    Hi,where can I find the recepy for whole wheat bread please?
    Thank you s much,Amy

    • Jenny Can Cook

      You can use the recipe search box or just look in the “Breads/Muffins” category.

  1244. Nancy Mills

    Hi Jenny
    I found this recipe about a month ago and make it every week. Everyone who I have served this to loves it. Just wondering if you have a recipe for sourdough bread that you can recommend?
    Or how I could incorporate my sourdough starter into this method?
    Thanks Jenny

  1245. Susan

    Is it possible to add herbs or even cheese to this recipe? I was thinking fresh chopped rosemary and sun dried tomatoes might be nice.

    • Vicki

      I make a very similar recipe and I often add herbs to it, it comes out great. I haven’t done the cheese but I wonder if you wait to add it when you’re shaping the loaf for the second rise it may work fine. I’ve also added dried cranberries and orange zest in the first mix for a very nice loaf for breakfast.

  1246. Rhonda Agan

    I made this bread, I didn’t have any parchment paper so I cut a circle using paper sack. Turned out wonderful. Absolutely will make again.

  1247. Janine

    Hi Jenny,
    Could I use oat flour? I’ve recently had to start a gluten- free diet.

    Thanks!

    • Jenny Can Cook

      Sorry, it won’t work – this recipe needs gluten. Maybe you could try part oat flour…

  1248. Roy

    Hi Jenny, with all the things going on in the world I wish I could tell you I think you are gorgeous and funny but unfortunately I cannot since I would probably end up in court or jail. At any rate I love not only your recipes, but your presentations. I check your YouTube page all the time waiting for a new recipe and video. My Mother was Czech and having visited the Czech Republic, Poland, Austria, Germany etc. I loved the food and would really like to see more of your family recipes. Thanks so much for being you and for sharing.

  1249. Tara

    When making this bread with whole wheat flour is it the same exact measurements.

  1250. Sherry

    Did you score the bread?

    • DMark1

      She did not score the bread in the video and there is no mention of scoring the bread in the recipe either. I guess it’ll crack on top if it wants to, all by itself!

  1251. Starr

    Baked in a 2 1/2 qt iron Dutch oven, and it’s beautiful!

  1252. Maria

    Hi, This is how I make it for severall years now. I started out with the original Sullivan Street Bakery recipe, keeping the dough in cold didn’t do nothing for me. I started experimenting, and now I’m at the point where I mix it at 8-9 AM, 2-3 hrs later I fold it in the bowl several times over by lifting the dough from the bottom of the bowl and turning it over. Leave it for 1-1.5 hrs still in the bowl, and after that I put it on the floured parchment paper, and let it rise until the dutch oven is heating up. Every week I bake 3 loaves…….and my son eats 1/2 of one loaf in one sitting.

  1253. Jerry

    You are the greatest. Love your videos.
    What size Dutch Oven would you recommend for two people my Wife and I.
    Thank You
    Jerry

    • Jenny Can Cook

      I cook for two as well and I find the standard size for Dutch ovens, 5 1/2 quart, works for everything, especially the no knead bread. My brand is Le Creuset so make sure yours is rated for 450°F.

      • ZEN

        Hi Jenny

        Thank you for the recipe. I watched this video on YouTube 2 years ago but never tried it because I had a bread machine. But it broke last week and I remembered I had seen an amazing video on YouTube but I could not imagine the result would be even much more amazing. Now, I am thinking about not even fixing the bread machine.

        Here are my questions:

        I have a red Kenmore Cast Iron Enameled 7-Qt. Dutch Oven (very heavy). The description says Oven safe up to 450°F. I used it only once with your recipe.

        1) Should I be worried about “up to 450°F” and not more than 450°F?
        2) It is red (scarlet), but when I take it out from the oven it is dark red (maroon). When it cools down, it goes back to scarlet. Is this normal?
        3) Should be worried about the max heat (450°F) and damaging the enamel?
        4) Should I get a non-enameled one?
        5) To have a softer crust, I skipped the step 7 and didn’t return it to oven for the extra 10 – 15 minutes. However, the crust is still thick. How can I get a softer crust?

        Sorry for the stupid questions… and again thank you for the videos. You are great.

        • Robert

          Jerry,

          The way to get a soft crust, is to make an enriched dough (adding any combination of milk, oil, eggs per recipe). Breads that only have water, flour, salt, and yeast are called lean doughs, and they all have thick crusts.

      • Maryke Smith

        Just to make the bread a little lighter I add 1 packet of yeast 1 tsp sugar and 2 tsp milk powder. Bake then as directed. The bread will come out much lighter and you get that wonderful yeasty smell and taste.

        • DMark1

          So, you are adding a packet of yeast on top of what is in the original recipe, is that right? And how much yeast is in that packet?

  1254. Madina Sabri

    Made the dough the night before, baked for breakfast! This was such a hit! Turned out really delicious! Can’t wait to try the whole wheat and the multigrain in the Dutch oven! Thank you for such an easy recipe! They always make it so complicated!

  1255. Bob

    Do you think it would be ok to just use an old aluminum stock pot with a lid instead of a Dutch oven pot?

    • Barbara Funk

      Sure, why not. But it has to be HEAVY, not thin. So that would be “why not.”

    • Jenny Can Cook

      Look at the FAQs for other ways people have made this bread.

      • Dee

        I love your video dutch oven artisan bread. I tried several times but was somewhat turned out dense.

        I made a couple changes which I want to share with you. It truly turned out perfect and I am finally successful .
        I used:
        3 C all purpose flour
        1 Teaspoon of salt
        2 teaspoon of sugar
        1 teaspoon of instant yeast
        stir all dry ingredient.
        I added 1 1/2 C of warm water and allow the dough to proof about 2 hours in my oven with the light on. Not the heat.
        I shaped the dough same as in your video.
        I cooked it in my preheated covered dutch oven at 475F for 35 minutes then back in oven uncovered 5 minutes.
        i was so flaky inside and had nice holes and so so good.
        Thank you for sharing .
        Keep up the good work.

        • Tricia

          I was so glad to find your adaptation with instant yeast!
          Thank you.
          I made it and it was wonderful.
          I made it again today and added some of Costco’s Everything Bagel mix ( seeds and salt, etc) and it was outstanding!

  1256. Bob Theoret

    How do we “aerate – not sift”?

  1257. Christopher

    Love, love, love this recipe!! I make it exactly as it is written and I get amazing bread every time. The family goes nuts over fresh baked French bread.
    Thanks so much for creating this!

  1258. Christine

    Can I use a cast-iron Dutch oven instead?

  1259. sharon

    Can I bake this bread in a loaf pan? please answer, I would like to bake this in the morning.

    Thank you

    • Nana

      Sharon,
      I would venture to say from my own experience and all that Jenny said in the video, that it MUST be cooked in an enclosed heavy pan with lid. It STEAMS. Then at the end, you take off the lid to crisp the top.

      Hope that’s helpful, even though a little late…

  1260. Karl D

    This has become my go to bread recipe for those times I need it in one afternoon!
    Always a hit.

    Today I have some sitting in a bowl that has sliced green olives and shredded cheddar cheese mixed in.
    I will do my second rise in an oval banneton.

  1261. Myrna

    I have made your bread many ,many, times , but always for dinner .iwant to make it for lunch and want to know if I can let the dough go as long as all night ,and bake it in the morning ? Please answer my e mail, my luncheon is in 3days

    • Jenny Can Cook

      You can. This is addressed in the recipe description at the top.

  1262. Oscar

    I am trying to help budget my family by seeing where I can save money in the kitchen.
    Would you be able to estimate how many ounces your No Knead recipe yields? I LOVE home baked bread and, if I can make the numbers work, I want to start making it for my family.

  1263. Theresa

    Hi Jennie

    I had no problem making this Bread,Its great, Going to make again today.

  1264. Mary

    tried the recipe not sure if oven, or the yeast which I keep in the fridge or the water – seemed 1-1/2c was too much but the crust was gorgeous the inside was way undercooked threw it all out.
    But I tried the no knead rolls and with a bottom rack pan filled with water I created some steam and kept them in for the full 35 minutes they came out perfect…a little chewy but cooked well.
    Thank you, I’m never again buying bread in the store, I can’t stand the nats or flies I see around them…I won’t mention where I saw it…tip WF.

  1265. George A.

    Hi Jenny,
    This 86 year old English guy has made three attempts to make bread and all three loaves ended up as door stops.
    My wife is a three-time cancer survivor, making me the head cook and bottle washer, so I do all the cooking.
    A few days ago I discovered your wonderful site and on the spot decided to try your Faster No Knead Bread recipe.
    One of our daughters and grand-daughters arrived just as I took the loaf out of the oven and after it had cooled a while, the four of us each ate two slices, smothered with butter. It was wonderful
    Now, will this recipe work for light-rye bread, my favourite????
    Many, many thanks for your fantastic help. Incidentally, we live in Canada.

  1266. Maureen

    I only have self-rising flour in the house right now. Is it okay to make this bread with this type of flour and omit the salt in the recipe, but still add the yeast, of course? Thanks!

  1267. Jeff

    I LOVE this bread. It’s the only bread I eat now haha. Great!! Before I put it in the oven I sprinkle the top of the dough with sesame seeds..its soooooo good!

  1268. Maryann

    I tried this recipe this morning and it came out great thank you

  1269. A

    Has anyone made it? If so, how was it

    • Jes

      It’s amazing!

    • Mary

      I made it I will need to play around with the water because mine had liquid left over after the firs rise which I had to dump.
      The crust came out gorgeous but the inside was undercooked. I suggest to really need as long as she suggests in the video and to use the yeast she suggests and test the inside temperature of the oven with a thermostat to weed out all possible reason for failure. I find the “no knead rolls/buns are much easier.

    • Barb F

      Made twice so far. First time my yeast was old, so major flop. I was afraid it was old, so I wasn’t too freaked out.

      Second time pretty darn good! Iv e made a lot of bread, there is some art, some science, and some magic to it. My oven is usually a bit cool, so I made sure it was preheated all the way. Turns out it was a tad hot, so slightly over Brown and under Rosen and baked inside. But still good, I’m just looking to improve. Small adjustments to come.

      You do want to fold and pat enough to actually make a soft ball.
      Have fun with it!

    • Dan

      I have made it many times over and everyone loves it. Of course I do not share how easy it is.

  1270. Deb

    I want to put pumpkin seeds on the top. Can they be put on without burning?

  1271. Rebecca

    I’m glad to have found your recipe! I have made bread for years, but I am new to the no-knead method. The other recipes that I have tried were the 12-18hr versions. I like having my bread on the same day. Thank you!

  1272. Karl D.

    I am trying this recipe today. I bake a lot of bread, but have never done the no knead type.
    Hoping for a great loaf!
    Wish me luck!

  1273. Maribel76

    Hi. I have a question. Can i use Swans Down cake flour for this recipe. Thats the only flour I have. Thanks

  1274. Jennifer

    This bread turned out wonderfully! I’ve never made crusty bread in a dutch oven before and this was super easy and quick.

    I’m sure the recipe would have turned out as it was written, but I tweaked it a bit – substituted 1 cup of rye flour as one of the cups of bread flour, added a tsp of caraway, 1 tsp of fiber, a Tbsp of ground flax seed, two pinches of sugar, and 1 Tbsp of butter. I also increased the yeast to 1 tsp. Plus, I left it to rise on the porch while it is 100 degrees outside.

    Thank you so much for this easy recipe. It is a nice break from making a knead and rise, punch down, wait, type of loaf. Or, waiting 18 hours for bread.

  1275. Lou

    Hi Jenny
    Why is it that this bread requires only 1/4 tsp yeast while other bread recipies need much more (e.g., 2-1/2 tsp)?
    Thank you
    Please do not send me a lot of email.
    Much appreciated
    Lou

    • Dee

      Yes Lou. I tried 1/4 teaspoon yeast and that did not work out for me.
      i changed the recipe lightly.
      It finally turned out the best I ever made. It was like a French Baguette.

      See my post. I used 1 Teaspoon of yeast and added 2 teaspoon of sugar ad 1 teaspoon of salt to my 3 C of all purpose flour.
      I cooked it on a preheated covered dutch oven at 475F for 35 minutes then removed the lid and cook it for 5 minutes. It is the best ever. I followed the direction from Jenny to shape it. 🙂

    • Claire

      Yeah I don’t get how this could possibly work… I make no-knead bread all the time and it turns out amazing. I followed the recipe exactly for this one, and 3.5 hours later I’m still seeing virtually no rise whatsoever in the dough. Nothing wrong with the yeast, I used it just a few days ago with my regular recipe.

      • Jenny Can Cook

        If you make no knead bread all the time, then stick with a recipe that works for you. That’s what I would do. This one works for me every time so I stick with it.

  1276. John

    Hi Jenny I love your recipes and you’re Cooking segments are a lot of fun to watch my question is how to add black olives to your bread recipe I’m very fond of olives and other things in bread baked this way thank you

  1277. Eddie Kay

    Can I use almond flour in place of the all purpose flour? Will that work?

  1278. Mindy

    I intend to make this bread tomorrow and put Trader Joe’s Everything Seasoning in it. I can hardly wait until morning.

  1279. toby

    Can I use a mixer to mix

    • Jenny Can Cook

      It’s best to follow a recipe, especially when it’s this simple. I would not advise using as mixer.

  1280. Linda

    I love this recipe. I make 4 loaves at a time in separate bowls, measure for four, add salt yeast and water one bowl at a time cover all 4 with plastic wrap let rise at same time then bake all at one time. My husband loves it. Sometimes I share a loaf with a neighbor. Jenny I love love love this bread!!!!! Thank you! bee well, linda

  1281. William Jones

    As a man who loves to cook and be creative I made this bread numerous times .i brush top with melted butter last few minutes of cooking …today I decided to be different i add fresh mint and a smidge of fresh cilantro ..wow my taste buds exploded

  1282. Cassie

    I absolutely LOVE this recipe. My bf loves crusty/soft bread and when I found rhis recipe I showed it to him and made it for him after we watched the video. We couldn’t believe it would be that easy. But it was! And more than that, my bf is kind of a bread snob and he LOVED it. He was so impressed with it and the small amount of work it takes. He was a very happy man. And we atr half of it in one sitting. Hard not to keep eating! Thank you so much. And the video is fun. I like you!

  1283. Cookie46

    I have made this bread several times and it always turns out great. However, a member of my family has had it flop twice. I’m pretty sure she is getting the water too hot. She is heating the water in the microwave. What do you think? I thank you for an amazing bread recipe

    • Jenny Can Cook

      I suggest she either watch you make yours or use a thermometer for the water. Microwaving is fine but the temperature matters.

  1284. Nana Brown

    I have adapted this a bit by adding a few secret ingredients and made it several times to raves by anyone quick enough to get a piece or two. . so .. thanks for the recipe and inspiration..

    The cooking vessel of choice? Remember those clay cookers for a whole chicken? Soak in water, put in a cold oven with cornmeal sprinkled on the bottom and bring to temp. Be sure bottom and top are separate in the oven.

    Being careful not to burn yourself bring out – cut bread dough in half (I make double loaves so I can share extra with the neighbors) drop dough in the hot cooker- put on lid and return quickly to the oven.

    The moist clay makes this crisp and moist inside. I broke down and bought another clay cooker for my neighbors bread.

    One more thought. After cooling (of course way after the first hot incredible taste) I cover with a slightly damp dishcloth. This keeps- well it keeps until it is all gone! Bread was always best the first day but this is worth fighting over stuff! Even the 3rd day.

    • Jenny Can Cook

      Thank you for sharing all these details with everyone.

    • Jacqui

      I am so glad to see someone made this with a clay pot! That is what I wanted to do, too.

  1285. Mary

    Thank you so much Jenny for sharing this recipe. I have made the bread a few times and I love it. It is so easy to make that any level cook/baker can make this fresh baked bread. Comes out perfect.

  1286. Lori

    Hi Jenny,
    Thank you for this great recipe! I tried it yesterday and while it didn’t look as good as yours when it went into the oven it came out looking and tasting fantastic. I don’t have a dutch oven yet so I used a square high rimmed ceramic baking dish with a lid and it worked like a charm.

  1287. Paul D'Agostino

    you must have a happy husband and family .I also come from a cooking and baking family BUT after I got out of the navy WW2 I took up refrig, and truck repaiors, I have when back to doing my own cooking and baking now.??
    lost my wife of 64 years But still help others out (NO labor just parts . It nice to know that there are people like you to help out .If you have a cook book can you let me know. IM OLD but not diwn Paul

    • Jenny Can Cook

      I’m sorry for the loss of your wife of many lifetimes. It’s good to know you are helping your neighbors. I know the joy of doing for others – it’s almost as joyful as cooking! I published a cookbook years ago but there is no need to buy it. I have posted almost all the recipes from the book here on my site and they are simplified and improved because I am a better cook today. Good luck with all your cooking ventures!

    • Dee

      Thank you for your post Paul. I hope you are doing well and continue to enjoy cooking. I find it relaxing. Better than Valium. (lol)
      I made Jenny’s artisan bread. She has great video and it spend many hours watching her wonderful way of explaining her recipe.
      I made a couple changes to her artisan bread. It turned out wonderful.

      I tried 1/4 teaspoon yeast and that did not work out for me.
      i changed the recipe lightly.
      It finally turned out the best I ever made. It was like a French Baguette. I am french so I should know.

      See my post. I used 1 Teaspoon of yeast and added 2 teaspoons of sugar ad 1 teaspoon of salt to my 3 C of all purpose flour. Stir all dry ingredient and add 1 1/2 c warm water. Let it proof.

      I cooked it on a preheated covered dutch oven at 475F for 35 minutes then removed the lid and cook it for 5 minutes. It is the best ever. I followed the direction from Jenny to shape it. 🙂

  1288. Andrea from NJ

    Fantastic versio of no knead bread! Used half AP flour and half bread flour.

  1289. Ama HenHarr

    Thank you so much for the recipe! The bread turned out great! Also, loved your video!!

  1290. Sarah

    1/4 tsp yeast? Surely that must be a typo.

    • Jenny Can Cook

      It’s not a typo.

      • San

        Why is it that people question measurements on a recipe you have done 1 million times and have a video as well? I must’ve LOL for at least five minutes! And this is coming from a retired chef so I’m not surprised at the questions. I’m about to begin my first loaf and I’ll get back to you. I’m very excited!

        • Claire

          I make bread all the time and it turns out great, including no-knead recipes. EVERY recipe calls for more yeast. I’ve let this recipe rise for 3.5 hours now and there’s virtually no rise at all, as I expected with 1/4 teaspoon. Followed it to the letter.

          • Jenny Can Cook

            If you follow the recipe exactly it will turn out. It has for thousands of others so there may be a tiny step you’re missing.

  1291. Mindy

    Love this recipe! I have done this in the three hour and overnight versions. Jenny said it is very forgiving and she is right. I do preheat the oven and pot and i use Reynolds parchment paper. This is so good and easy…i love being able to have crusty fresh warm bread …yum…

  1292. Eileen Strom

    Can you substitute beer/ale (room temp or heated?) for some of the water to help give the bread some extra flavor?
    Otherwise I LOVE this recipe! I have made it several times and it always comes out wonderful. But I would also love to have some additional flavor without having to have the long proof time in order to achieve that end.
    Thanks so much!

  1293. Harriet

    I wanted to tell you that I adore you and your recipes. I Remember your show. You are smart, lovely and humble. I recently came across your recipes and I am going to try them out. My sister will be viewing your website. Love you jennie

  1294. Angela

    Hi Jenny! Enjoyed your YouTube video on the Dutch Oven no-knead bread! So I bought my little dutch oven….made the dough about 3 hours ago…measured exactly (using a scale to measure out 360 grams of flour)…and the dough is sitting, not rising/bubbling…nothing. Now what??? And it was very loose..not anywhere near able to “fold” 10-12 times…more like “spoon” it 10-12 times (which I just now did, hoping to get it to rise..??) HELP!!!

    • Angela

      I’ve read your Q&A…going to pop it into the oven anyway and let you know what happens. Yeast WAS fresh, used hot tap water (not too hot)…thought I did it all…we’ll see. Wish me luck! ; )

      • Jack Leeman

        I found your site awhile ago and love it. My wife passed and I have been trying to find things to eat that were a little different and also something interesting so I’m trying to cook. Also Dr. Fernow was my Dr. for 30 years and yesterday my daughter was talking to her and she asked about me and my daughter shared that I was watching you and following recipes to cook. Leslie shared that you had lived at Sebec and she knows you. I found that very interesting. Thank You so much for the recipes. Do you miss Sebec Lake?

        • Jenny Can Cook

          I’m glad you’re enjoying my recipes but I never lived at Sebec Lake (Maine?) – I am from Canada.

    • Elizabeth

      It’s probably the yeast.

  1295. Dominic

    Hi Jenny, I don’t have a dutch oven but I do have a stone to bake pizza. Can I just put the dough with parchment paper directly on the stone like I do with pizza?
    Thank you.

    • Jenny Can Cook

      I make pizza on a stone using parchment paper (Reynolds brand never burns) so you can do that but it may not rise as much without the steam that’s created in a Dutch oven.

  1296. Carmela

    Dear Jenny,
    Thank you so much for sharing your recipes. I made the no knead bread, came out a little under cooked. I don’t have a Dutch oven therefore, I used my corningware to bake it in. I did follow the same instruction as you stated in your Video. What do you suggest? I really can’t afford to go out and buy a Dutch over. I live on a fixed income and I enjoy cooking and baking for my family and friends. They all really do enjoy my cooking/baking.

    Any suggestions would be greatly appreciated

    • Jenny Can Cook

      Please look at the FAQs for Dutch oven substitute ideas.

    • Debra

      Don’t slice your bread while still warm. Wait at least an hour until it has really cooled off. Bread continues to bake for a few minutes after removed from oven and pan. Good luck!!!

    • Lindyloo

      Carmela, check your local Goodwill or Salvation Army stores. There might be a used Dutch oven for sale in one of those places for very little money. Another possibility is Craig’s List.

  1297. Jeanne Jones

    Hi Jenny,
    Your recipes are so clear and fun that they make cooking enjoyable!!
    I have made this bread many many times and loved your video. Love your humor too!!
    I watched your Jenny show years ago and was sad to see you move on. But now look at you! Jenny is back!
    I shared your bread & crunchy roll recipe with my daughter, her husband and grandchildren and they devoured the bread and rolls in minutes!! Good thing I made three loves that day!! They inhaled two loaves quickly but I kept one for me:)
    My husband and I gifted our daughter with a Dutch oven and now she makes your bread with her little girl!
    Thank you for sharing your cooking skills(I’m buying your cook book)!!❤️
    Sincerely,
    Jeanne

    • Jenny Can Cook

      Thank you for the nice note but there is no need to buy the book. It is outdated and I am a better cook today. Plus, all of the best recipes in the book are already here, improved and simplified.

  1298. Larry F

    My recipe was really wet and hard to work with even tho I used 380 grams of bread flour. As U may know, its hard to add more flour after the 1st rise.
    I may try again with 425 grams. Comment?

    • Jenny Can Cook

      I struggle with metric weights because with my digital scale, flour never measures the same twice. One cup measures from 125 to 140 so adjusted my metric conversion chart as well as the measurements in the recipes.

    • Lindyloo

      Larry F, the natural moisture/humidity in your kitchen can affect how much water you need for your dough. I had the same problem with very wet dough, even though I weighed my flour. You CAN add more flour after the first rise. I sprinkled flour onto the parchment and on the dough multiple times before the second rise, which eventually allowed me to fold the dough into a ball without it sticking to my hands. It was still very loose when I put the parchment and dough into the bowl for the second rise. It would never have held its shape without the bowl. I was amazed at how beautiful it was after it finished baking. The taste of this bread was every bit as good as the bread that I spend hours prepping and kneading. Next time I’ll start with 1-1/4 cups of water. I can always add more if that isn’t enough.

  1299. Petronila

    THANK YOU JENNY !
    MY FAVORITE FOOD IS……BREAD! SO YOU CAN EMAGINE HOW MUCH I LOVE YOUR RECEPY?!
    I AM ENJOYING TO HAVE “visit” WITH YOU ON MY IPAD. YOU ARE A SWEET AND BEAUTYFUL LADY.
    TODAY,I WILL MAKE MEAT LOAF.
    I AM ALMOST 83 y.( jung!) BUT THIS RECEPY IS M U S T. ! to try!
    Sincerely, Petronila

  1300. Josephine

    If I use 1.5 rye and 1.5 wheat flour, do I use more water? Thank you.

  1301. Stephanie

    This bread looks amazing! I have a question
    I don’t have a dutch oven but I have a stone type dutch over from Pampered Chef. Do you think that would work just as well?
    Thank you!

    • Pauline

      If you’ve not found an answer, go to the Pampered Chef site, you will see you can’t preheat the stoneware which is essential in this type of baking. I have a perfect piece I’d love to use, but won’t as I don’t want it to crack. I’ve purchased a couple of great pieces of enameled cast iron on sale at Canadian Tire here in Alberta. (Cuisenart or Lagostina)

  1302. jennifer

    Followed the recipe first time making bread and it says to combine all the
    ingredients in a bowl. That is not what you are suppose to do. So i had to start over once i realized my dough was not rising. Your suppose to combine the yeast and warm water first.

  1303. jennifer

    Followed the recipe first time making bread and it says to combine all the
    ingredients in a bowl. That is not what you are suppose to do. So i had to start over once i realized my dough was not rising. Your suppose to combine the yeast and warm water first.

    This recipe is wrong.

    • Jenny Can Cook

      The recipe is correct. The yeast goes right into the bowl without proofing. You might find out what went wrong with yours here: https://www.jennycancook.com/no-knead-bread-questions/

      • Heather davis

        I have made this bread many many times the 18-hour way exactly the same ingredients except with cold water …Jenny is right….you do not need to have the yeast rise you just throw it into the bowl I’m looking forward to trying the shortened method with hot water can’t wait delicious delicious

    • Kyle

      I followed the recipe and it turned out great. Although, I made whole wheat. But, the recipe and instructions were the same.

      Excellent bread.

      • Dan

        I’m making this today, but using white flour. What kind of rise did you get with whole wheat?

    • Dee

      What kind of yeast did you use? One type of yeast must be proof and the other can simply be added to the dry ingredient.

  1304. Mary

    My 90-year-old father baked this bread, then sent the recipe to me. I made it today, and it’s amazing! I’d never baked bread in a Dutch oven, but everything about this recipe was easy, and the video was a big help. Thank you!

  1305. Carol

    Do you have a recipe for a baguette?

    • Aw

      Artisan Bread in 10 min a Day is a book and it has a great recipe

  1306. Lisa

    This is my favorite bread recipe. I make it a lot. I even tried it with all stone ground wheat flour, chia seeds, ground flax seed, hemp seed, sunflower seed & sesame seeds then topped it with flaked sea salt. It’s to die for and so healthy. I was skeptical at first that the stone ground whole wheat flour wouldn’t work but it came out perfectly.

  1307. DianaLHH

    Jenny:
    Thanks so much for this fabulous recipe. Absolutely loved how it came out! Now that I’ve mastered the basics I’d really like to start adding other ingredients such as cinnamon and raisins or cheese and jalapeño peppers. My question is when would I add these ingredients and does the recipe need to be modified in anyway when I do this?
    Thanks again!

  1308. Mike in Saratoga, NY

    I make this at least once a month and have been doing so for over a year. It’s super easy and impossible to screw up.

    I had read about The NY Times no knead recipe and got a dutch oven specifically to try it out. I quickly found my way to this variation and have made only this since. I’ve experimented with different additions and toppings on the bread. I’ve since purchased a second dutch over so I can churn them out faster when I’m making them (two baked at once don’t require more time as long as the dutch ovens are pre heated).

    It comes out perfect. Every time. Crusty. Chewy. Delicious.

  1309. Eva

    Just as I was donating my Dutch oven, my sister told me all about this recipe and made me go into our pickup truck and get it back in house.

    Well I tried your recipe and I have been hooked ever since! The recipe is so easy and our family loves them. They eat the whole loaf in one day and I have been making them non-stop. ?

    Thanks for your videos, you’re a pleasure to cook with. I am now making your cinnamon buns! Can’t wait for those too. My Dutch oven is the star of the kitchen again. Keep up the recipes. Your new fan!

  1310. Trisha Ann

    This will be my fourth time making the bread, so easy and just better than what I expected. I have also added fresh garlic and rosemary to copy the bread at Costco. Making another loaf today.

    • Dodie

      Hi Trisha,

      Were you successful in duplicating Costco’s bread? Care to share proportions of rosemary and garlic ? Thanks!

  1311. Luann

    I just made this bread for the first time. I can’t believe how easy it is and it’s so pretty!! I watched the video first and I highly recommend watching it even if you’ve made lots of yeast bread in the past – this is a total game changer. Plus, I love Jenny’s sense of humor. Now I’m watching the flatbread video – I think that’s next on the list to tackle. I am now a Jenny fan!

  1312. MARIE LOUISE FINCH

    THANKS SO MUCH FOR THIS RECIPE,IT’S EASY,QUICK AND VERY YUMMY.
    IT’S IMPOSSIBLE TO MAKE A MISTAKE ,THANKS 🙂

  1313. Steve Williams

    WOW.. Love the carbo porn… Got one in the oven right now. Thnx

  1314. Bon

    Can I add cheese to your no need bread

  1315. Diana

    Can I use a rectangular loaf pan. 8 1/2 x 4 1/2

    • Betty Horne

      Can I use a regular bread pan for this recipe?

      Thanks Betty

  1316. Diana

    Jenny: Can I use a rectangular ceramic loaf pan to cook this. I have a lid for it 8 1/2 x 4 1/2
    Thank You

  1317. Anna k

    I make this bread several times a week and it turns out great every time! My family loves it, couldn’t be easier.

  1318. Lana

    Made your bread for the first time and it looks beautiful. I cut the first slice and noticed that the inside of the remainder is doughier than I think it should be. I followed your directions to a T and am a pretty experienced baker so am at a loss. I did not check the internal temp of the bread when I took it out of the oven. Perhaps if I had I would have left it in a bit longer. Your thoughts? Thanks.

    • Jenny Can Cook

      Please see the FAQs.

    • Bobbie

      I had exactly the same experience. Doughy, underdone, heavy loaf looks good and my hubby will eat anything BUT I’m going to try again with more yeast, lower temp water and longer rising time. It does ha e a nice crust.

      • Jenny Can Cook

        Please look at the FAQs because this recipe works for just about everyone, including me on a regular basis. You might find an easy fix. You also may be slicing it too soon. Good luck!

        • Bobbie

          Made. Next day with fresh yeast, 360 grams flour and it’s perfect. Should emphasize weighing flour. No way to be sure of amount otherwise.

      • Dee

        I made Jenny’s artisan bread. She has great video and it spend many hours watching her wonderful way of explaining her recipe.
        I made a couple changes to her artisan bread. It turned out wonderful.

        I tried 1/4 teaspoon yeast and that did not work out for me.
        i changed the recipe lightly.
        It finally turned out the best I ever made. It was like a French Baguette. I am french so I should know.

        See my post. I used 1 Teaspoon of yeast and added 2 teaspoons of sugar ad 1 teaspoon of salt to my 3 C of all purpose flour. Stir all dry ingredient and add 1 1/2 c warm water. Let it proof.

        I cooked it on a preheated covered dutch oven at 475F for 35 minutes then removed the lid and cook it for 5 minutes. It is the best ever. I followed the direction from Jenny to shape it. 🙂

  1319. Wanda

    Is it 1/4 teaspoon of yeast or 1/4 oz.?

  1320. Hairy

    I’ve made a few of these now and they’re great! My only problem is they tend to stick to the parchment paper. I’ve resorted to cooking spray to help with the removal.

    • Jenny Can Cook

      That usually happens with inferior parchment paper. If you can get Reynolds brand, it never sticks.

  1321. Kate the Painter

    Please oh please! Can you tell me how to adjust this recipe for whole wheat? Do you have a great no-knead whole wheat recipe? Love your videos and your sense of humor. Always delivering culinary education with a chuckle!

    • Jenny Can Cook

      Did you look at my other bread recipes?

    • Agi

      You can just substitute all purpose flour with whole wheat flower. That what I do and bread is delish. I like it with seeds (pumpkin, sunflower,Fflax-1tbs each). I also ad more yeast 1 tsp and slightly more water. Otherwise follow the recipe. I don’t buy bread anymore. Thanks Jenny.

  1322. Elizabeth

    I make this bread all the time – it’s easy and comes out just gorgeous every time I’ve made it. Thanks so much!!

  1323. Michelle

    Jenny- absolutely love this bread recipie!!
    I have made 5 loaves already they come out so beautiful I love giving them to people I visit! Always get same reaction people grab their cameras to take a picture.
    Love You and the way you cook and your fabulous sense of humor. Thank you so much for making life simple, fun and delicious!!

  1324. Koukla

    I love this bread my family loves it and it’s so easy I make it all the time
    Thank you

  1325. Kim

    Hi,
    I made two batches of the no knead bread but didn’t get the chance to bake it the same day. Will the bread be okay, if I bake it the next day? I did not use cold water to make the dough, I used hot water thinking that I would be able to bake the bread in 3 hours. Thanks!

    • Jessica N

      I make no knead bread all the time. Usually I proof the bread for 12-18 hours not 3. I wanted something faster this time which is why I looked up this one. I I usual use the exact same measurements but the longer proof time.

  1326. Carol

    I added a tsp each of Scarborough Fair (Parsley, sage, rosemary & thyme) all dried and ground up with a mortar & pestal. Added at the beginning and it was delicious! Also, I subbed 1/2 cup whole wheat flour for extra texture. Best bread ever! Thanks Jenny!

  1327. Ellen in Wis

    Thank you, thank you, thank you! Now your next assignment: experiment with making a bread this good using sourdough starter for the yeast.

    • Leyanne

      Agreed easy sourdough recipe would be fantastic Jenny ..PLEEEEASE…! ???

  1328. Steph

    I have my first loaf in the oven right now. Haven’t made bread in ages so I’m excited to have some tonight with homemade chili for dinner.

    Will report back!

  1329. Jean

    can I double the recipe for the bread and how do I change the measurements?
    By the way I’ve made this bread and my husband says it is the only bread he wants me to make. I love it!

    • Kate from Ottawa

      Hi Jean, I double this recipe…6 c flour, 3 c hot water, double the yeast, I put 1 tbsp honeyin well as salt.
      You need a BIG bowl. I use my soup pot. Do Jenny’s instructions. After it rises, I will cut off what I need to bake bread that day and refrigerate the rest in a good sealing large container. It will keep very well for 7 to 10 days in the fridge.
      You will have bread or pizza dough whenever you need it. Remember, though, to let the dough get to room temperature before baking. Happy New Year!

      • Jenny Can Cook

        Kate, thanks so much for sharing these details with us.

      • Cheryl in Carolina

        Thanks Kate for idea about making enough for pizza dough with a double batch. Gotta try that! This is the best bread recipe and easiest by far

  1330. Sharon Crawford

    Do you have any nutritional information on this bread?

  1331. awesomechels

    Is this really meant to be a 1/4 tsp of yeast? I would have expected it to be closer to a packet 2 1/4 tsp.

    • Jenny Can Cook

      The recipe is correct.

      • Mary

        It took way longer than 3 hours to rise with only 1/4 teaspoon of yeast, more like the traditional 18+ hours of a traditional bread recipe. I read the recipe to my sister who is experienced at baking bread and she said it’s the same recipe as traditional slow rise breads. In fact, it’s almost the exact same recipe as this one (except a small difference in salt):

        http://www.geniuskitchen.com/recipe/easy-no-knead-dutch-oven-crusty-bread-282232

        How can your bread recipe rise in 3 hours and other recipes that require the same ingredients take over 18 hours?

        • Jenny Can Cook

          I don’t proof the yeast and use hot water to speed up the process. It’s not supposed to rise like traditional bread. If you follow this recipe exactly it works every time. (I didn’t fake the video ?)

          • Claire

            I bake bread all the time and have for years, including no-knead breads, so I’m by no means new to this. But this absolutely did not work for me. I followed it to the letter, I’m certain of the correct measurements, and after 3.5 hours there’s virtually no rise at all. Same yeast I used for a loaf just days ago, so that’s not the problem. The water was 140 degrees (I used a thermometer). With only 1/4 teaspoon it’ll be tomorrow before this is sufficiently risen.

            • Jenny Can Cook

              You may have killed the yeast at 140 degrees. It shouldn’t be over 130.

              • Claire

                That’s probably it! I’ll try again at 130, thank you!

  1332. Sue

    Can you use a bread machine to make the dough?

  1333. Cheryl in Carolina

    Made my second today for Christmas Day and it’s just as beautiful as the first. Highly recommend this recipe for beginners or old timers like me, it’s the easiest bread ever!

  1334. K Bradford

    Dutch Evan says it’s only good in the oven to 400° in your recipe says 450 agrees can I reduce the temperature

    • Mary Cargain

      I baked this at 450, and it was just great.But the next time I will not bake it as long, like 5 or 10 minutes less. It was sooooo good. Soft inside and chewy crust. Thank you for your recipes.

  1335. david j fyffe

    i devided this recipe and made two baguettes with it,, it came out great! cooked it for 19 minutes though and temperature of 2005 will do it again. must remember to oil my pan …. thanks

  1336. Cheryl in Carolina

    oh MY GOSH!! I just finished baking my first cast iron Dutch bucket bread (at nearly 70) and it looks just like yours! I’ve been using a bread maker for the past few years and Hubby and I are so excited to try this loaf tonight with homemade chili. Temps down to 9 tonight here in the mountains ! A little chili 🙂
    Love your recipes and your sense of humor. Thanks and God bless you.

  1337. Kelly R

    I have this bread in the oven right now and I cant wait. My husband just bought me a dutch oven and I am in love with it!!! I used to watch your show and absolutely loved it. One of the best talk shows I think. Thanks for all of your recipes…

  1338. Holly

    May I increase the ratio of ingredients for a 6 quart Dutch oven?

  1339. Domino

    Love this bread!

    My tweaks:

    1 can PC non alcolized blonde beer + 1/2 cup water (microvaved til boiling)
    3 cups 12 grain flour mix
    1/2 cup ap flour
    1/2 tsp yeat
    1tsp sea salt
    1 tsp honey

    • Victoria C

      Thanks Domino,
      I have been using your recipe & then tweaked it to our flavor palate.

      1.5 c organic AP flour
      1.5 c spelt flour (Anita’s sprouted spelt/Costco)
      .5 c Red River cereal
      a 1/2 c sunflower seeds
      all other ingredients the same.
      Has turned out perfect every time & is a big hit in our house! Thanks for the tip on the non-alcohol beer!

  1340. Stefnyi

    This is the BEST and easiest rustic bread recipe i have ever tried. I have to be honest I wasn’t hoping for much because I have tried these kinds of breads before but they never really turned out like i would have expected. THIS recipe was so easy , way quicker than the methods I’ve tried before and So absolutely scrumptious I can’t believe it. I try many online recipes and never have I once left a comment. I felt I had to leave a comment because this recipe was just that great! thank you!!

  1341. Leyanne

    Hi Jenny..! ?
    Can I incorporate my sourdough starter to this…! If so what increments do you recommend..! ?????

  1342. Jess

    Would it be possible to make rolls out of this dough in the Dutch oven? I love the bread, but want rolls for French dip sandwiches.

    • Leyanne

      I DID make rolls from this recipe… Just divide in 6 to 4 pieces.. Follow recipe… She has roll recipe as well…! ???

    • Jenny

      Please see my recipe for No Knead Crusty Rolls.

  1343. Cathy

    Can I use a 4 quart Staub?

    • Len

      Yes. 4 qt is perfect size. Can use 5 qt but it gives a bit flatter loaf

    • Viv

      Yes, you can!..As I write, I have my bread baking in my gorgeous Grenadine 4 qt. Staub Cocotte…Perfect!

  1344. Marg Barnes

    This bread is FABULOUS!
    I had some problems initially. But I was DETERMINED To get this right!
    U.S. AP flour would not work for me. Dough was too “soupy” and sticky. Canadian flour was OK, but I had great success with King Arthur Bread flour. Also used filtered water, and bought myself a beautiful porcelain enamelled 5 Qt. Dutch Oven. Now I make it as written all the time. I think I watched your video at least 10 times to see where I was going wrong! It was, for me, definitely the bread flour. Thank you for this recipe. Love the video! You are so funny!

    • Mariya M.

      I’ve made this recipe (or rather, a slight variation of it – I add a 1/4 tspn of vinegar as a preservative so the bread lasts longer) well over a hundred times, and the only times I’ve managed to not produce a satisfactory loaf was when I bought a low-quality flour. I typically use King Arthur Bread Flour, although King Arthur All-Purpose also works (..I like the texture the bread flour provides a little more). However, one time, I tried the Harris Teeter All-Purpose and it was an absolute disaster. Even knowing the recipe as well as I did, I couldn’t fix it. I tried again with that flour just to make sure I hadn’t mis-measured or some-such, but nope – it was the flour. King Arthur tends to make higher-protein flours and I think that for this recipe, it makes all the difference.

      • Jenny Can Cook

        Thank you both for sharing this information. I also use King Arthur flours and I will add that note to the recipe.

  1345. Fran

    Tried your No Knead recipe yesterday, however, it didn’t raise the first time. I can only think that it was maybe the melamine bowl I used. I switched the bowl to a metal bowl and it worked wonderful. Could that be the reason?

    • Len

      Bowl will not make a difference. Maybe your water was too warm (killed the yeast) or too cool (which is ok but just requires a longer initial rise time).

  1346. Brian

    My tweaks:
    1 cup whole wheat flour
    2 cups Canadian all-purpose flour
    1/2 cup Red River cereal (Cracked Wheat; Cracked Rye; Cracked and whole brown Flaxseeds)
    1/2 tsp instant yeast
    2 cups water

    Baking instructions the same. I bake 6-7 minutes with lid off.

    Fabulous if you like a grainy bread with some texture.

    • Jenny

      Thanks for sharing this healthy variation. I plan to try it next time.

      • debbie shea

        hi jenny love your videos your sense of humour is like mine you make me laugh I used the teeth a couple times also on friends they think im nuts

        i am going to let the bread rise over night i am tired hope it works and i also put 1/2 cup of coconut flour in it so I’ll let you know how it works

  1347. Solar Flare

    I am using this baking method for a sourdough bread . Love the crispiness that the bread gets. Miss your videos. Hope to see more soon

  1348. ron

    Just made your Simple Whole Wheat Bread, and it was so easy. While it was cooling, I watched your video on Faster No Knead Bread and now I am about to make it. Love your videos (too bad about the baseball) You are awesome.

  1349. Margie

    Turned out wonderfully!!
    My new go to “quick” bread for soups and such!

  1350. Val

    I have been baking bread for many years and recently tried this recipe and am hooked! As another pinned said now I don’t need to go to the bakery for a good loaf of bread. I plan to make another loaf in the near future with roasted garlic and herbs…yum!! Thank you so much for this keeper of a recipe ?

  1351. Patty

    Can I bake at lower temp of 430 degrees instead?

    • Jenny

      I think it might still work.

    • Len

      But why would you (unless your oven won’t go that high). It will take minimally more time to bake but there is no need. I usually bake at 450 with a D.O. and it’s just fine.

      • cindy

        if i turn my oven on above 395 degreeyths smoke alarm goes off, every time, regardless of what’s on the oven. i’ve had other apartment ovens do this.

        i’m going to try this at my highest temp., but i would guess i’m not the only person with a not so hot oven.

        • DMark1

          Try taking the battery out of the smoke alarm or disconnecting it from the AC power (usually a simple snap-on connector) before baking. 😉 Don’t forget to put the re-enable the detector when you’re done!

        • DMark12

          Try taking the battery out of the smoke alarm or disconnecting it from the AC power (usually a simple snap-on connector) before baking. 😉 Don’t forget to put the re-enable the detector when you’re done!

  1352. Regina kennedy

    Tell me about salt, some recipes call for kosher, but I want to use Himalayan pink salt. How much should I use so, it isn’t too salty?

    • Jenny

      I’m not an expert on different salts but I’m sure you can research this on the internet.

    • Len

      AFAIK, the only difference between kosher and “regular” salt is that regular has iodine added and kosher does not. Iodine will marginally affect the taste (and I stress “marginally”.

      You shouldn’t reduce salt as it helps to retard the yeast growth (so it doesn’t do it’s thing “in a blaze of glory” so to speak. You want it to last a little while (a good thing with these types of bread).

      • cindy

        the main difference between kosher and table salt is actually the grind. kosher salt is flaky and “fluffy,” so a teaspoon of kosher salt is equivalent to about a half teaspoon of table salt.

  1353. Nellie

    Hi Jenny…..I made this bread today and added dry onion flakes and dry dill weed and if came out amazing……crusty on the outside and yummy dough on the inside. Thanks for your great recipes and videos.

    • Viv

      What are your measurements for the onion and dill?

  1354. Chris

    What a great video and instructor. Can’t wait to try this. Thank you.

    • Chris

      I just made this bread today to go with my home made clam chowder soup. It’s to die for-really. My new go to bread. Thank you for this easy and delicious bread.

  1355. Doug

    Works every time. I make 2 at a time, I just made a raisin bread (just raisins and cinnamon extra) and a Italian herb bread. Kids love it doesn’t last long.

  1356. Mary T

    I love this recipe! My current batch is sitting in the kitchen in its three hour rest, and I am wondering… does the recipe lend itself to doubling? The bread never seems to last long, and I always wish I had made more!

    • Len

      Yes. You could also use the SAME amount of yeast but double the rising time (or until it’s seen to be ready). Just put it in a bigger container for the rise. I do an 8 hr rise with 1/8 teaspoon of yeast. More flavour from the flour/less flavour from the yeast (a good thing 🙂 )

  1357. Alena

    I am another in line to say thank you for this great recipe. I finished baking too late and we tried it immediately so no picture this time.
    Today we will have potato pancakes for luch…yummy
    I love what you are doing on this website – you are a great lady.

  1358. Lauraleaf

    Just made this bread and it looks delicious! Looks just like the picture! Im sure its going to taste just as delicious! Nice rainy day so made Butter nut soup to go along side this bread!

  1359. TeeResa

    I’ve been making this bread for 2 years now. When you meausre accurately, it comes out perfect everytime!! And tastes soooo goooood… Trust me, I’m originally from NYC where there was either a bakery, pizzaria or bagel store on every corner. But since leaving the city, I now I live in the south and about an hour from the nearest supermarket. This recipe has been a huge blessing….my supermarkets bread can’t even compare to Jenny’s fresh no knead bread !!b Thank you so much ?

  1360. Lisa

    This bread is to die for. My husband could not stop eating it. I was trying to refrain from eating more than 2 pieces but with my homemade vegan butter it was really hard. I woke up dreaming about it toasted this am so we had it with our breakfast hash.

    • Clarissa

      Vegan butter sounds great. Can you share the recipe?

  1361. Ellen, Sugarbaker

    Jenny you are so sassy and enterntaing! This bread is SUPPER DELICIOUS and EASY to make. Thanks so much! Cindy

  1362. Christopher

    Great video Jenny and still as funny as I remember from your old show. Nice to see you again. Definitely going to make this recipe.

  1363. Lynda

    I troed making bread once- and it was a disaster. This came out great! mine was a cross between french bread // sourdough taste. Will make again and again.

  1364. Fred

    Thank you Jenny great recipe. I had a Artisan Rye Bread bread recipe that was kicking my butt. Could not get consistent results. So I applied your technique and now i have a great loaf of bread every time. Make great regular bread too.
    thank you
    Fred

  1365. Viki

    This recipe is the BOMB. Hard to believe artisan bread could be so yum AND so gorgeous in such a fast and easy recipe! Thank you so much for sharing.

    Do you have a sourdough equivalent?

    AND, I am drooling over you black/white apron!! Did you make it or do you have a source you can share?

  1366. Gail

    This was THE best and easiest recipe I have ever found for artisan bread! Thank you!!!!

  1367. Elizabeth

    Just made this and it turned out great! Really crusty with a soft, springy middle. I use a small convection oven and it hadn’t browned enough when I took the lid off. I let it bake after for about 20 minutes instead of 10-15 and that did the trick! Don’t skimp on the salt, that’s where the flavor comes from. Nonstick Reynolds foil also works great in place of parchment paper!

  1368. Alida Howard

    OMG DELICIOUS
    Can’t believe how EASY

    Had to let my rise another hour more on 1st rise to get the bubbles

    Don’t have a Dutch oven still came out fantastic

    Thanks Jenny for the extra 10 pounds 🙂

    • Scorpio

      I’m sure you carry those extra pounds with style and grace….. you were a great teacher during my formative years…Thanks!

  1369. Joyce Bogar

    i just baked the no kead bread. my huband and i did love the bread, we just pig out on the bread. will bake again, and can you freeze this bread. thanks

  1370. V

    I thoroughly enjoyed your video and sense of humor. I was looking up Artisan bread because I just failed at an attempt but now am giving it another shot!

  1371. Lesley

    A friend of my mother’s swears by this bread but I am sure she told me she makes it up and leaves it in the fridge for up to a week. She lives on her own and if she wants bread she just takes enough dough to make a bread roll.
    Is this safe to do ?

    • Jewell ( Nawnie)

      Hi, I to am a single loving grandma, can you really leave the bread dough in the fridge for a week, I guess like the dough , like pilsbury dough? don’t need a whole loaf at once, ok. Email me please, as soon as you can. Thanks.

      • Len

        Yes. Don’t even need to let the dough warm up. Just get your oven up to temps and get the dough in there.

    • Jenny

      I am not an expert on this but there is lots of information on how long you can refrigerate dough on the internet.

  1372. April

    Definitely need parchment paper with this recipe. W/o the bread sticks to Dutch oven.

  1373. Robin

    I love this recipe…make it several times a week. I follow all the directions until I come to heating Dutch oven pan, as I don’t have one. So, I bake my round loaf after letting it rise 30 minutes, in an 8″ black cast iron pan wth parchment paper, and no lid…it’s fabulous. I often prepare dough the night before, no need to heat water. And bake in the morning. Family says there is nothing like waking up to the scent of freshly baked bread.

    • Elise

      I don’t have a dutch oven. Could I use regular bread pans and cover them with foil?

  1374. Michele

    Simple and stupid easy!!! Makes the best looking and tasting bread. I’ve done all white, all whole wheat, and half and half. Only bit of advice is I do wait overnight for the whole wheat. Can’t believe anybody makes bread any other way after discovering this. Pure and delicious.

  1375. Southern Peachy

    I’ve made this recipe several times now and all I can say is THANK YOU! It’s perfect every time. My family loves this bread.

  1376. Kristi D-S

    It got cold out this early this fall so I thought I would make some bread. This recipe turned out awesome!! And, so easy too!! It is going to be my “go-to”!
    A dutch oven with a cover really makes a difference. When you do the second rise put it in a smaller container to make the end loaf more “tall” as opposed to lower and skinnier like a ciabatta. I am going to try adding spices and flavorings, maybe try to make cinnamon rolls or pizza crust from this recipe too!

  1377. Sue

    Followed the directions, everything went as planned per instructions, the only failure was it did not rise in the oven, it came out looking like a loaf of chibatta. Do you know what could of caused this?

    • Jenny

      Please see the FAQs.

    • Roxanne

      I find that if I use a steep-sided bowl for the second rise with the parchment paper it helps the shape of the loaf. If you use a wider bowl you get more of a ciabatta shape.

      • Kristi D-S

        I saw your comment before I baked so I used a Fiesta cereal bowl. It worked really, really well!!

    • Michele

      My guess is to check the yeast expiration date. If that’s ok, make sure water isn’t too hot and kills yeast. My tap water comes out at 140 and I have to wait until it’s below 130. I bet that’s it!

  1378. Jody and Eddie

    Jenny, I was wondering how you would incorporate some sourdough starter into your recipe? Would the water amount be less? I’d like to try using the sourdough in your no knead roll recipe also.
    Thanks again, cheers… Love your videos and site.

    • Jenny

      Sorry, I have no experience with sourdough.

    • Leslie

      I’m guessing you could just add your sourdough starter. I’m thinking of doing the same. If I do I will try and update the results. She said you could let it rest overnight if you wanted to and often that will give a slight sourdough flavor as well. Anyway, I’ll try 🙂

    • Kay

      both water and flour amounts would be changed. consult kingarthurflour.com and they will tell you the ratio. they provide lots of sour dough recipes and help.

  1379. Mary T

    This is my new favorite bread recipe. ❤️

  1380. Srivalli R.

    For the Dutch oven how many quart Dutch oven should it be?

    • Bill

      I have used two size dutch ovens. I prefer my four qt size for this size of a loaf of bread.

    • Roxanne

      I have a 5-quart and it works fine. If I had a 4-quart one I would use that. I imagined a smaller one would help the shape of the loaf be a bit higher.

  1381. Miqella

    Jenny, we made the bread recipe twice and it did not get done in the middle. The crust was awesome but the middle… not so much.
    Could it be because we use an electric oven?

    • Jenny

      Please see the FAQs.

    • Bill

      I prefer to use an instant thermometer and make sure the center of the loaf is 200 F before removing from the oven. This seems to be perfect.

      • Roxanne

        Thank you for listing the internal temperature. This is exactly what I was looking for. The other thing that makes a big difference is to not cut into it until it is completely cool. It’s hard, but it makes a difference.

  1382. MARIE LOUISE FINCH

    DEAR MISS JENNY,I WANT TO THANK YOU FOR SHARING YOUR NO KNEAD BREAD RECIPE,I MADE IT AND LIKE YOU, I JUST HAD TO CUT IT WHILE STILL WARM,IT CAME OUT ABSOLUTELY DELISH,I SHARED THE RECIPE WITH FRIENDS,THANKS AGAIN 🙂

  1383. Randy J

    I tried this twice, the bread came out very dense. What did i do wrong.

  1384. Zita massie

    This is a great video and a yummy receipe

  1385. Zita massie

    This is a great video and recipe so yummy

  1386. E.

    I think your recipes are simple, easy, tasty & great! I suggest your website to everybody! Thanks! Keep putting up recipes plez!

  1387. Adrienne

    Would I need to make an adjustment if using a Pullisbury blended flour?
    I have made this before with regular flour several times and everything was exactly as you say. Love this bread.

  1388. Jamie Prater

    I tried the bread and it didn’t rise and barely got bigger. It didn’t puff up or double in size and didn’t change shape. What is aeriating flour? I understand about sifting but not aeriating. I’m blind and didn’t have anybody check my yeast. I got it at a food bank and haven’t bought any on my own. Also, I thought yeast was sold in cakes. What the difference in what yeast you can buy? Thanks and have a blessed day.

  1389. Peter

    Hi Jenny
    I have made the No Knead Bread several times using the cold water ,over night method.
    Letting the dough rise in a covered bowl sealed with Press N Seal so that no air penetrate the bowl.
    Each time, at the end of letting the dough rise – 8-12 hours, and removing the dough from the bowl onto a flowered board, there is always liquid in the bottom of the bowl. Why isn’t all of the liquid (1 !/2 cups of water) absorbed into the dough mixture.?
    Also, I measure out 3 cups of flour into a separate bowl and aerate the flour as you suggest. When adding the aerated flour into a measuring cup, I am arriving with 3 cups of aerated flower, and by using my spatula as a shovel to add the flour to each cup for a total of 3 cups of flour,, I always have extra flour left over.
    You mention to use approx. 2 Table Spoons of Flour for the board and well floured hands, to use the dough spreader, to turn the dough 10 – 12 times. I am using at least 1/4 cup of flour because the dough is so moised.
    Any suggestions you can offer is appreciated.
    Thank you.
    Peter

  1390. MRSLLP143

    Made this last night, also added about a cup of shredded cheddar, Monterey jack, mozzarella & parm cheeses to sit in the dough while rising. I gave it 12 hours to rise, didn’t look ready after the three hours. Delicious, I have finally found a great bread recipe that is easy and yummy

  1391. Metric is better

    Gal, learn metric 360 grams flour is not right maybe 460 grams.

    • Jenny

      I am doing the best I can to help people with this question and that is what it weighs on my scale.

      • Marcello

        I just used two different measuring scales and I come up with approx. 460gms as well for 3 cups of all purpose flour (Gold Medal All Purpose Flour). So should I be correcting by using more water? The first time I used this recipe my dough came out almost exactly like the video. Each time I had very different results. But in the end the bread is always good. Thanks Jenny

        • Marcello

          Just found the error in my ways, and perhaps this can help others. I initially measured the weight of the flour unsifted @ 460gms. I hadn’t noticed the note to sift the flour before. Sifted is weighed in at 360gms, with a lot less flour. The sifting is making the difference. So weight it shifted. I was amazed how much less flour I was left with in the bowl. 100gms!

          • Jenny

            Actually flour should be aerated, not sifted, before measuring. Aerating and sifting may seem similar but they are not the same. Please see my post on this: https://www.jennycancook.com/how-to-measure-aerate-flour/

          • Marcello

            Aerated Flour! You learn something new everyday! I’m guessing I was closer to the mark with the shifted but still not yet correct. It weighed in correct and the dough turned out as to be expected. The language of baking?!? I’m glad I replied – I hope to be much more consistent with my bread making, because I love this recipe. Thanks Jenny

            • Jenny

              Yeast recipes seem to never turn out the same way twice, even for me. Whatever works for you, just keep doing it your way.

    • Roxanne

      In the King Arthur flour conversion guide, one cup of flour equals 120 g. Therefore, for the three cups of flour in this recipe 360g is correct. If you’re getting 460 then your cups are probably not aerated properly.

    • Lindyloo

      Metric is Better,

      Jenny is correct. 1 cup of bread flour, all-purpose flour, and many other kinds of flour are 120 grams in weight. Whole wheat flour is 113 grams in weight per cup. This is according to the King Arthur flour website: https://www.kingarthurflour.com/learn/ingredient-weight-chart.

      Therefore, 3 cups of bread flour would be 360 grams in a perfect environment. What complicates things is that in more humid or dry environments, the weight of the flour can vary slightly. So, in Jenny’s kitchen 3 cups of flour is 390 grams.

      I used 390 grams of flour and my dough was too wet, so my flour must have extra moisture in it. That makes sense because my pantry is in my mud room, which tends to be damp.

      Next time I’ll use less water and I’ll make notes. Eventually, I’ll know exactly what works in my kitchen.

  1392. patricia

    Just made fresh bread. The dough didn’t rise in 3 hrs. (It’s the yeast fault) left over night and Walla; I had great dough 14 hrs later. You’re right! Dough bread is very forgiving. I’m baking the no egg no butter chocolate cake Now….Can’t wait for the results. My kids will love it. A pre-birthday cake for my 5 yr old. Yippy!!

  1393. Deb

    Tried the recipe today in FLORIDA with very high humidity. Added all the water as directed, and ended up with soup. I added extra flour until the dough looked like the consistency in the video. Any tricks for compensating for very humid conditions?

    • Melinda

      I live in Houston, not as humid as FL, but maybe cut back on the water. Try 1cup of warm water and see if that helps.

    • Mel

      I think the problem with this recipe, if it hasn’t already been mentioned is the water to flour ratio is 99% You need to shoot for 75% to 80%. Personally I go with the 75% So that being said flour = 360g, 360 x .75 = 270g, which is about
      9 1/2 ozs. If you go with 80% than 10 ozs of water.

      • Deborah Hanson Philip

        Thank you. I’m also going to weigh the flour rather than a cup measurement

      • Lana

        Absolutely. The hydration should be much closer to 75% or 80%. The stated measurements come to 99%. I usually bake out of Peter Reinhart’s book and NONE of his recipes are 99%. Neither are King Arthur’s Flour. And those are truly foolproof.

    • Jenny

      Humidity should not make that much difference. Is it possible you sifted the flour before measuring? If so, you would be using too little flour. Please check the FAQs.

      • Joseph

        I always need to compensate for the humidity during different seasons it can cause my ratios to vary greatly. How do you get around this? My indoor humidity stays fairly constant but the outdoor humidity seems to be the issue with most. Thanks!

    • Mike

      I cannot get good results w/ the original method for no-knead in Florida, I was wondering if this quick method would work. The yeast exhaust’s itself long before 12 hours & either not enough gluten develops or the dough is too wet & as a result, no oven “spring” so I get a flatter loaf. Today after a failed 2nd rise & an extra 1/2 cup of flour, I kneaded in another 1/4 tsp of yeast to save the loaf. I guess it’s back to conventional bread making for me.

  1394. Ruth

    This was by far the easiest bread recipe I’ve ever made and super delicious too. Thank you Jenny for sharing with us your amazing and easy recipes with us, i cant wait to try your other recipes.

  1395. Aunt J

    I made this swapping rye flour for some of the bread flour. I added caraway and some rye chops and it made a beautiful rye loaf. I also had the best smelling kitchen! It toasted deliciously the next morning. It made a yummy grilled swiss cheese sandwich as well. A great, flexible recipe!

    • RockinRobin

      I’m always bummed when people change the recipe, it turns our great, but that don’t give DETAILS, only use “some” rye four for bread flour and rye chops………..

  1396. Aunt J

    Tried it making half recipe – success!

  1397. DENNIS

    In the recipe it says 3 cups of flour equals 360gms. I have been using the conversion table from Artisan Pizza in Five Minutes by Jeff and Zoe and it list 1 cup flour at 140gms. 3 cups=420gms. Help

    • Jerry

      When in doubt always use your scale.

    • Jenny

      If you google “one cup of flour in grams” you will find it’s 120 grams.

  1398. Mark

    Great Bread Thanks!

  1399. Bre

    This is just the best, easiest recipe ever. I make this bread all the time, and it always turns out perfectly. I’ve also added a ton of different ingredients, and never had a problem. Wonderful recipe. Thank you so much for sharing!

    • Amanda

      I’m regards to Jenny”s No Knead bread… can you add cheese??

      Thanks

  1400. Shelbi

    I am so excited to try this for my dinner party! Everything seems to be rising perfectly. However, I went to line my bowl with parchment paper and I am out. Is it really needed in the baking process or can I get away without it?

  1401. Cheryl

    This recipe says 1/4 teaspoon of yeast, is that correct or is it 1/4 ounce? Most recipes I saw say ounce or 1 packet, which is 2 1/4 teaspoon. Tried it with 1/4 teaspoon but it was a little heavy.

    Thanks!

    • Jenny

      The recipe is correct.

    • Roxanne

      In Mark Bittman’s faster no knead bread recipe, he uses an entire packet of yeast. So if you find the quarter teaspoon insufficient to get a good rise to your bread, I imagine you could try more without damaging anything.

  1402. Alma

    Wonderful!! thanks so much for this easy recipe. Next, I am trying the rolls. You are truly a great lady. Thanks again.

  1403. Milena

    I use this recipe to make hamburger buns as well. I flatten 90-100 grams of the dough and sprinkle sesame seeds on them. I’m careful not to bake then too much so the crust doesn’t get too hard. They aren’t soft but that’s how we like them! I also make knot rolls with this recipe… It’s become a staple in my household. Thank you Jenny!

  1404. Kim

    Can I use wheat flour for this and same measurement?

  1405. Vero

    My bread dough is rising as I type this and I’m very excited I don’t have a scraper though. Will my dough be ok when I’m shaping it ?

    • Jenny

      A scraper just makes it easier when the dough sticks. You can do it by hand or use a wide knife, even a clean paint scraper, just to make the job easier. It does not affect the outcome of the recipes.

  1406. Penney

    I really love that you sped up this recipe. Been using. It the long way for years. Mine sure doesn’t take as long Teo cook as you say but it’s fine. I it doesn’t rise on the second round d much at a. Any suggestions? Not dissappointed at al.

  1407. RealFoodLiz

    Thanks SO MUCH for this recipe. It’s similar to the no-knead bread recipe I already use but definitely speeds up rising time. I got a beautiful crusty on the outside, tender on the inside result on the first try. The only challenging part is to get my husband to wait for it to cool enough to slice it!

  1408. Linda S., Palmer Lake, CO

    I have just discovered your website and really love it (I remember your talk show, too). Would there be any changes to the ‘faster no-knead’ bread recipe if a person lives at 7400′ elevation? ‘Just tried your recipe and it turned out okay (I need to get an oven thermometer to check to make sure it is the right temp…baking it uncovered for 15 minutes in my new electric range was too long…a bit too brown). I did change a few things by adding one teaspoon vinegar and decided to use 1.5 teaspoons salt. ‘Waiting an hour to slice it. Thanks.

  1409. Rita

    Thank you for this excellent recipe! I added a teaspoon of vinegar and 1/2 teaspoon salt as one of your other commenters suggested. So tasty and fast! Just like Panera bread but cheaper and fresher!

  1410. Glenda

    Can I use this recipe in a pressure cooker?
    Thanks

  1411. E Decker

    can I do this in a glass dish?

    • Jenny

      Please see the FAQs.

    • Jenny Hartman

      You can. I recommend getting a cast iron dutch oven. I use mine all of the time.

  1412. Anon

    I’ve never made bread before, but I tried for the first time today using this recipe. I used 1.5 cups whole wheat flour and 1.5 cups all purpose unbleached flour. It was *amazing*. So easy — total active prep time was 5 minutes at the most. My resulting loaf was crunchy on the outside and moist on the inside.

    I’ve never actually commented on a cooking blog before, but I had to reach out and thank you for this recipe. I was so intimidated by the idea of baking bread, but this was a fantastic introduction to it. Thank you!

  1413. Mary

    I’ve now made this recipe every couple of days for two months, and I’ve ended up modifying it slightly. At 1 tspn of salt, the bread is a tad bland so I’ve increased the amount to 1.5tspn, which made a big flavor difference without affecting the other characteristics of the bread. I also recommend adding a 1/4 tspn of white vinegar (although I bet any color would work), from the original no-knead bread recipe. It’s impossible to taste the vinegar, but it helps with yeast & gluten development, making a ‘munchier’ bread. More importantly for me, it’s a natural preservative, which can be super-important if you live in a high humidity area where bread grows mold quickly. Thank you for this recipe, I love how easy & delicious it is!

    • Roxanne

      I had no idea that vinegar would help inhibit mold growth. Yay! Thanks for that tidbit.

  1414. Rich Bourdeau

    Baking bread 3 days a week for 45 plus years at home the old fashion way and why this method works much better is beyond me.Bread is as good if not better.?

  1415. Terry

    I made this bread and it was wonderful!

    I wasn’t able to do the fast rise, however. I did everything per the instructions, even checked the water temperature. I live near the Puget Sound. It’s cold here, and we usually keep the thermostat at 63 degrees. It took about 12 hours for it to get bubbly.
    Once it reached that stage, I followed the instructions and wound up with the most delicious bread ever! I used organic unbleached all purpose flour and baked it in a 6 quart enameled cast iron Dutch oven. I took your advice and removed the lid handle, filling the hole with the washer and screw. It worked perfectly.
    Thank you so much!

    • Kathy

      I speed up the rise by putting the dough inside my oven with the light on. The light bulb warms it enough to assist the rise without getting too hot.

  1416. Christel Kiley

    Hello, Please tell me which Dutch Oven I need to buy, stainless steel, cast iron, what? I am stirred up to make this bread, your enthusiasm is wonderful. Please hurry! I need to make this wonderful bread!!
    Thanks!

    • Shane

      I use an old-school cast iron dutch oven and love it. I prefer a non-enameled cast iron dutch oven, but any should work. I think cast iron holds heat a bit better than steel, so it’s the better option. But I’m just talking anecdotally & have always preferred my ancient cast iron so take this recommendation with a grain of salt.

      • Terry

        I love my cast iron pans too! But that enameled cast iron is just the right size for so many things. I bake corn bread in plain cast iron, though.

    • Jenny

      Mine is a Le Creuset enameled cast iron (5 1/2 qt).

    • Terry

      I got good results with a 6 quart enameled cast iron Dutch oven. I removed the round plastic knob on the lid and filled the hole with the metal screw while heating and baking, because the handle is only rated for 400 degrees.

      • Roxanne

        You can buy metal replacement knobs on Amazon for Le Creuset products if that’s what you have. It probably would work on any cast iron lid, I imagine. It was pretty inexpensive. I had to replace mine after I melted my plastic knob. This one’s held up for a decade now with no problems.

    • Melissa

      Use a cast iron Dutch or French Oven. I have made this style of bread for a few months now and use Le Creuset from their outlet store. And I have noticed if you add some fat to the Bitterman recipe, the bread lasts longer and won’t get so crumbly. So you could add some olive oil, or use Martha Stewart’s Olive Loaf Dutch Oven bread recipe. That recipe has cheese and the olives, which add the necessary fat to stabilize the bread and allow it to last longer, especially if you store the leftovers in the fridge. This Dutch Oven bread is a brilliant and delicious recipe with many variations!

  1417. Ricknick

    Turned out very well. One problem was the parchment paper stuck like clue and I had to tear it off in pieces. The other parts of parchment were like burned and crinlkly. Any suggestions?

  1418. Jane

    I just saw where it is recommended to use a 4-5 qt. dutch oven. I only have a 3 qt. dutch oven, which I did use. It seemed to work fine, but wondering what difference a 4-5 qt. one would make. Don’t want to invest in a larger one if I really don’t have to.

  1419. Makaʻala

    I have made one loaf every other day for the last few weeks. I gave loaves to friends and family and everyone loves it. This is such an easy recipe.

    • Cheryl

      My husband has also. He could of written this same note word for word. That’s funny. It is awesome. He makes the wheat bread. Then he’s made/formed hotdog and hamburger buns. Dinner rolls also with the same recipe. Very good. So much better for you I think. Enjoy as much as we do. And PS, I wasn’t even a ? eater.

  1420. Jane

    I thought…no way can making bread be this simple!!!! BUT….it was!!!! I did have one question tho: the inside of the bread was damp and spongy. I took the lid off and left it in the oven for just shy of 10 more minutes. Would leaving it in the oven longer have “dried out” the bread more? We ate the entire loaf and it was delicious. Won’t be using that silly bread machine for much more than sticky bun dough anymore!!!

  1421. Angie

    I LOVED the bread! HOWEVER, the heat just about destroyed my Dutch oven!! I just spent 45 minutes scouring off the burnt residue on the outside of the Dutch oven~~~YIKES!! Suggestions?

    • Jenny

      Not all Dutch ovens are rated for 450 degrees. Check with the manufacturer before using at 450.

  1422. Lyn Buckley

    HI Jenny
    I don’t have a cast iron Dutch oven but I have a stainless steel one that has a nice weight to it, would that work OK?
    Thank you,
    Lyn

  1423. Brian

    I’ve made this a few times, I made one with small pieces of parmesan cheese is very good.

  1424. Tina Stalter

    Has anyone tried this gluten-free?

    • Jennifer

      I’m wondering the same thing. I might give it a go. For me it’d be worth it to have tastey homemade GF bread. ?

      • Jenny

        This recipe needs gluten so I suggest doing some research to see if there is any way to make this gluten-free.

    • Cheryl

      Have to use gluten free recipes. It is different. But my husband used Jenny’s technique. If that means anything. Different amounts of other ingredients. He started making it on her wheat recipe and it wouldn’t rise. We had the Pillsbury gluten free flour, so we went on line to get the actual recipe. Hope this helps if you haven’t got anything yet.

  1425. Catherine

    First time I don’t feel overwhelmed making bread! Thank you for the videos and recipe.

  1426. MONICA CHAMPAGNE

    Hi Jenny ~ I wish my mom was alive today to see how easy this is ~ he’d be amazed ~ My whole life I ate home-baked bread ~ My mom made it every day ~ I have never been able to shine in her footsteps … until now ~ ;^) ~ Thank you so much for doing these videos for us ~ They are so helpful !!! Monica Champagne >^..^<

  1427. Rebekah

    I was a fan of your talk show and I’m now a fan of your food blog. My bread came out perfectly. Thank you for sharing!

  1428. Terry

    Just made my first no knead in cast iron dutch oven. Used half white and half wheat and added sunflower and pumpkin seeds. Came out fantastic!

  1429. Pat C.

    How is the steam produced you mention at about 5:15 minutes into your video? The finished bread is making my mouth water.
    Thx.

    • Jenny

      The moisture in the bread creates steam inside the closed pot.

      • Lyn Buckley

        HI Jenny
        Can this bread be made in a stainless steel Dutch Oven?
        Thanks,
        Lyn

  1430. Deb

    Help! Mine came out like soup, I followed directions all product was fresh , I’ve been waiting all day ? Can you help?

  1431. Dana

    Hi Jenny! I was so excited to see you have a cooking website. I have made this bread a couple of times now and its SO good! Thank you for the recipe! Btw, I used to be a neighbor in Barrington Hills and went to a couple of your show tapings too. You were always my favorite! 😀

  1432. ann marie

    Jenny, I am the worlds worse baker. My daughter puts me to shame. I excelled with this recipe. I saw how simple this was and gave it a try. It was so good that I cannot believe I made it. What a wonderful and tasty bread. Thank You for sharing

  1433. Heidi

    Jenny I got all excited lol! I watched your youtube video making this and my taste buds had to have it. I have now made 5 loaves of this in the past week for my family and they adore it. I also make whipped butter to spread on thick warm slices. It’s just too easy! THANKS!

  1434. Terri

    Read recipe right to the end, watched video and the recipe delivered. Thank you for sharing.

  1435. Aug

    The bread comes out crispy but 3 hours later, the crispiness starts to disappear. I’ve left it in the oven without the cover to bake for 15 minutes because any longer, the bread is too crispy. Any suggestions?

  1436. Kate

    Hi! Thank you for the amazing recipe! I added 1/2 table spoon of sugar and substituted 1 table spoon of flour for 1 table spoon of semolina. The bread turned out delicious!!! Thank you so much for this recipe! I stopped buying bread at the grocery store!! 🙂

  1437. Franco

    Love this recipe. I have a Bed and Breakfast in Naples, Fl. Now whenever new guests are due to check in I have a loaf of this in the oven. The scent of baking bread warms them immediately and the bread itself is a picture. They love having it with their morning breakfast. Haven’t tried the rolls as yet but plan to soon. Thanks so very much.

    Franco

    • Jenny

      What a nice thing to do for your guests. I know how good it smells when it’s fresh. The rolls should work well since they are already single servings.

  1438. Rebekab

    Hi Jenny. Can you make this a sourdough recipe?

    • Jon

      It will taste much more like sourdough if left to rise 18 hours or so. No quick method to get that taste unless you have a sourdough starter pre-fermented

  1439. mike

    I MADE THE BREAD IT CAME OUT VERY HARD . WHY DID I DO SOMETHING WRONG.I COULD NOT CUT .

    • Jenny

      Did you follow the recipe exactly? If so, please provide more info on your ingredients, oven, and baking vessel.

    • Makaʻala

      Too much salt

  1440. Shakhar

    Hi Jenny! I’m a great cook but not very good at baking bread or desserts. I saw this recipe and it looked so simple I had to try it. I want to learn to bake bread so bad. I measured everything per your directions and when i added the water the dough was very dry. Maybe the water was too hot? Or the wrong kind of yeast? Is it ok that I added a bit more water? It’s sitting on the counter covered in plastic wrap right now. I hope it turns out ok. I have about an hour and a half to go.

    • Jenny

      Look at the FAQs for No Knead Bread Questions – they should help.

  1441. Anne

    Anne L
    Delish! I made it inow a 3 quart corning ware covered casserole. It was perfect. Thank you.

  1442. Marie Booze

    Hi jenny..I found a similar bread at farm boy grocery store in London Ontario and this looks similar. I can’t wait to make your recipe. I was just wondering why you don’t use convection and I have staub pots with the black coating inside do you think that will be a problem? Thanks marie fron Windsor Ontario

    • Marie Booze

      Wow…this bread was amazing. The crust was crunchy and then inside lovely and soft. I will be making this my new and only rustic country bread. I did you my staub pot and the bottom was a little dark but still very tasty. This bread and a bowl of soup is a match made in baking heaven. Thank you Jenny for any great recipe.

    • Jenny

      I don’t use convection because many of my visitors are international and don’t have convection ovens. I want my recipes to work in every kitchen.

  1443. Teraysa

    I am posting a pic on pinterest. This is an amazing recipe! Thank you 🙂

  1444. Bill McK

    I am going to try this. All my other attempts at baking bread have not turned out very well.

    • 2tattered

      Bill, this is dead easy. It is excellent bread and almost fail-proof. Good luck! Let us know how it comes out.

  1445. Bruce E

    I just took you’re no knead bread out of the oven. It’s still too hot to cut in to, but it looks exactly the same as the loaf in the video. I used a black cast-iron dutch-oven. Looking forward to the first bite.

    • Bruce E

      My first try at this bread was a big hit. Turned out just great. I’m planing on making another loaf tomorrow, but adding some cheese, onion and pepperoni. I’ll let you know how it turns out. If I don’t make it tomorrow, it will be within the next few days.

      • Bruce E

        Well, i added chopped onion, shredded cheese and diced pieces of pepperoni and just tried a piece of. Delicious. I did not measure any of these items, so cannot tell you how much Of each that I added…..just eyeballed what I thought would be enough. This is a very forgiving, delicious recipe.

  1446. Jane Nowlin

    I’d like to say I love the bread and even more I love the gloves you dyed. JENNY please let me know where you got them I have looked and looked PLease say where we could get them.

    • Jenny

      I think I got them at Bed, Bath & Beyond. And it looks like your no knead breads are turning out well.

  1447. Douglas Peck

    Jenny,
    I’ve only recently discovered your website but have already become a fan. I made the beef stew last week and it was great. My son and I fought over the small amount we had left over when we had it for dinner the next night.

    I’ve also made the “no knead crusty rolls” and the “no knead bread” and am having the same problem with both. In both cases using your ingredients in the quantities recommended and hot tap water the dough failed to rise. I waited overnight before making the rolls and bread but still the dough did not rise nearly like shown in your videos. So the problem must be with the yeast or the flour. Not much could go wrong with the water or salt! Any ideas?

    I’m excited about trying other recipes and enjoy your videos. Only wish my kitchen was as well equipped as yours!

    • Jenny

      You could start by looking at the FAQs. Let me know if you find the answer there.

      • Laverne

        Could it be that his yeast is past the expiration date?

        • Jenny

          That is in the FAQs. Not everyone comes back for an answer.

  1448. Ian Bryant

    Oh Jenny, life is full of disappointments and I have had another today. I made my first effort this morning and left it for three hours. When I checked it was just as you said it would be, puffed with bubbles on the surface. However, when I turned it out it was so soft that it just spread and would not hold a shape. I got it into the hot Dutch Oven but after 30 mins. it had not browned and was just flat. Where did I go wrong? Please help.

    • Jenny

      You could start by using the link at the bottom of the recipe for problems. Your answer will likely be there.

    • Ssc

      Bad or dead yeast

  1449. Adrienne

    Thank you so much for this tutorial. This has become my go to weekend bread. I have tried it so many different ways and it is always perfect and looks beautiful! Just started another loaf rosemary garlic!
    Question if on day I run out of parchment paper what is an alternative?

  1450. Sandy

    Wow, this is amazing! I’ve made the other recipe before, the one that you have to let sit for 8-18 hours and love that one..but this is really just as good! I’m glad I found your site Jenny. I am looking through the recipes and loving them. As a Polish girl I’m happy to find a few Polish recipes as well. 🙂

  1451. Jackie

    The No Knead Bread is now a staple in our home. Comes out perfect every time. Thank you!
    I have a request. Can you please post soup recipes so we can enjoy dunking our crusty bread in.
    Thank you Jenny. You are truly a blessing

  1452. Deb H

    You expressed such joy. You have inspired me to aspire to baking bread. Thank you.

  1453. Susan

    I made this today and it came out fabulous….no more fear of making bread! It was so easy and hubby loved it too! Thank you! I just found you on youtube and glad I did. 🙂

  1454. Julia

    I’ve made this twice now and it is delicious. My son consumes it quickly so I am going to teach him to make it on his own! My questions are:
    1) Can the recipe be doubled to make one larger loaf, or two at the size in the recipe? Do the proportions change ? (I use a cup measure)

    2) My loaves are a bit heavy and dense inside. I’m hoping for the more airy texture. I have noticed after the 3 hours under the saran wrap, the dough is slightly sticky but not bubbly. Could it be the regular active dry yeast I’m using? it is not old, but is not rapid rise. (I have aerated the flour)

    • Jenny

      Please look under the FAQs for No Knead questions.

    • barrywhy

      It sounds as though you may have to proof the yeast: get it started. If you would like to experiment first, try using very warm water. You can also keep the dough warm when you start by placing it inside the bowl, in hot water.
      Barry

  1455. Michelle

    To the loaf I made today I added 2T lemon zest, 2 T finely chopped fresh Rosemary, and 1 t Meyer Lemon infused oil…love this basic recipe, it is so versatile!

  1456. Tammy

    My Dutch oven s 3 quart is there anyway to reduce the recipe so it fits in my DO, and if so what would the recipe be?

  1457. Jane

    OK I know I’m not as strong as the kids making bread but it seems I can’t get the flour water mixture to go together fully. I had lumps of unincorporated flour in the dough after a 6 hr rise. I was careful to “try ” to aerate” my flour before measuring it and I was careful to measure water as well. ….same exact thing happened yesterday so I threw out the whole mess. I could see this happening if I wasn’t careful about all the measurements. But I currently have the dough rising for the second time and I picked out the hard lumps before I shifted it to the parchment. The heavy cast iron enamel pot is in the oven and I will await the results . My dough was not nearly as sticky as yours and it stuck to the bowl way more stubbornly than yours does. I think my water isn’t as wet as yours…any suggestions?

    • Jane

      may I add I stirred the mix as well as I could but the water soaked in really fast even though i put it in as I stirred the dough. Could there be some magic to the glass bowl I used . Too hard a surface or too porous or or too something? The loaf came out fine except the bottom crust is crunchier than the rest of the loaf,

      • Jenny

        It sounds like the loaf came out fine and the bottom usually is crunchier than the rest.

  1458. Angela H

    I have been using another no knead recipe for some time, but it requires that the dough be refrigerated overnight. When I found my current loaf all moldy I decided that today was the day to try this one. I followed the recipe for making the bread except that I baked the loaf after a 1 hour rise on the counter after shaping the loaf, on my baking stone as I have done with the other recipe. I have a cast iron dutch oven, but it is heavy and I did not want to try to lift a heavy, very hot pot out of the oven. Instead, I placed the shaped loaf on parchment paper, set it on top of my stove while the oven was heating – about 35 minutes, then slashed a 1/4″ cross in the top of the loaf placed the parchment paper and loaf onto the stone. I poured about 2 cups of boiling water into a preheated cast iron skillet and set the timer for 25 minutes. I found that the slash was necessary for the other recipe I had been using so tried it here. The bread was perfect. I have used the other bread recipe for pizza crust and will do the same with this one. Thanks for this much quicker recipe. The only advantage I can see to the other recipe is that it makes a larger volume of bread dough that can be stored in the refrigerator for 2 weeks so the second 2 loaves are already mixed up and can be made in about 2-1/2 hours – which really isn’t much of an advantage

  1459. Nashville Sourdough Baker

    Goodness Jenny. I’ve been wanting to make this for a couple of weeks now after watching the video on youtube. Ha! Cool joke about the dirty baseball!

    I have a sourdough starter that I’ve been using for years off and on {dry the starter, reconstitute, and continue, usually over the winter months}. So, I added 1/2 c. of it to the process but forgot the salt. Oh well. Even I was amazed at the crunch of the crackling crust. Salt a slice, cover with soft butter, ate 3 slices! Improvised an OLD cast iron tall-ish pot with no lid so improvisation; {hmm, 4 qt. maybe, used crock pot glass lid}. Here it is 5 am the morning after and I’m starting a loaf to share with my son’s family!!!!!

  1460. Linda

    This is sooooo good and sooooo easy!!

    Have made 3 loaves in 2 days =0)

    Our family will be rolling around the house soon =0)

    Looking to get another dutch oven to keep up with the demand!!

    Thank you!!

  1461. Molly

    I make this bread all the time, using the cup measure, comes out perfect every time, such an easy recipe.

  1462. Marina

    Hi there,

    I love this no kneed bread recipe and have made it several times. I have followed the recipe exactly and each time the bottom comes out burnt. I am wondering if anyone knows why this might be happening. I use a Creuset oval shaped container. Is it possible that it is oval rather then round could be why it is burning?? Any help is welcome. Thank you.

    • James Lacey

      Check your oven temperature. It might be getting too hot.

    • Angela H

      Check your oven temperature — mine runs 40 degrees too hot so I compensate by setting the temp 40 degrees lower.

      Make sure you are using the middle rack of your oven.

      Set your timer for 10 minutes earlier so you can check your bread.

    • Jean

      Raise your rack up one.

    • Tita

      2 key things to do…
      If your oven heats from the bottom, then as others have said, put the rack as high as possible.

      Also…what makes the biggest difference for me…I make a parchment paper pad…about 4 layers of parchment paper…that I put in the bottom of the pot, then I place the dough, with the parchment paper it rose in, right on top.
      That padding gives it enough insulation to keep the bottom of the loaf from scorching and getting tough.

      I just save the parchment that the dough rose in, and fold that up for use with the next loaf.

      Good luck!

  1463. Michelle

    My husband and I love this bread! I add ~1 Tbs sesame oil to the mixture along with the water, then right before I put I put it in the oven I gently press toasted sesame seeds all over it…I make it once a week, it stays well in a plastic container, and reheats nice and crisp!

  1464. Clair

    Hey Jenny!

    I have made this bread multiple times, once using measuring cups and all the rest of the times with weights. The weights you have listed created a very wet dough which did not rise appropriately and created a flat product. The volume measurements created a better dough, but the weights are not an accurate conversion (it is not 1:1 flour to water ratio) for this recipe. I found the recipe on Epicurious from Lahey’s book which recommended 400g flour/300g water and in the revision of the original NY times article weights are given as 430/360g and with those I have been successful.

    I’m just confused why you are posting those weights for your ingredients, given that in my experience they create a totally different product than the volume measurements. You are clearly making great bread using cups, it would save the scale-dependent cooks/bakers a lot of time if you were able to revisit the weights.

    Thanks so much!

    • Jenny

      Thank you for taking time to send this. I just changed the water measurement into mg per my own scale. I was making this bread today anyway so I carefully weighed my own cups of flour and water. I’m just trying to help all those who ask for weights instead of cups.

      • Clair

        Thank you so much! I really appreciate you taking the time to clarify this.

    • gaaah

      Measuring by weight is more fool proof, consistent and accurate. Measuring by volume if anyone’s guess depending on how compacted or sifted the flour is. All the serious bakers measure by weight.

  1465. Heidi

    This is my “go to” recipe. It couldn’t be easier. My husband and daughter (neither are big bread eaters) can’t get enough! It’s especially good dunked in olive oil.
    When plan ahead, I assemble the dry ingredients the night before & mix the water in just before I leave for church. When we get home I finish baking it & it’s good to go for supper.

  1466. Sheryl Perry

    My husband and daughter agree with me; this is the best bread recipe!!! THANKS, Jenny!!!!!

  1467. John

    I have never seen the, Dutch oven used before usually you spray or put a pan of water in oven ,making dough now, see how it comes out , thanks Jenny

  1468. Kathleen

    Jenny, you are a genius!!! No more waiting two days to get fabulous artesian bread. It came out of the oven looking like picture and my husband did a long WOW!!! Naturally, we had to have a slice asap and it was delicious. Just as good day after warmed up a bit in toaster oven. Thank you for a great recipe.
    Kathleen

  1469. Tommie

    I am so making this!

  1470. Michelle Rose

    Hi Jenny, love this, first time was an epic fail as I used ww flour. I wasn’t thinking of the dryness.
    This loaf turned out beautiful.
    It’s the go to in between my sourdough.
    Thank you
    You Rock!!

  1471. Miss

    I am going to make this today and I’m so excited ?

  1472. Miss

    I am going to make this today i can’t wait ?

  1473. Toby K.

    Hey Jen, thanks for this easy recipe. It turns out great every time. Keep em coming!!

  1474. laura

    i found and followed this video on youtube and it did not turn out as expected… did not rise, and it remained small and doughy for all the hours it took to prepare.

    i think it should be clarified that even though the video recipe calls for “very hot water” — which i boiled, because i thought i needed HOT and not WARM water, this is not the case. wish i had stumbled upon this page for this clarification sooner so that i didn’t kill the yeast. 🙁

    • TP

      I did the exact same thing – boiled the water the first time and got flat bread, then found this page. The second time came out beautifully, after I used the right temperature for the water.

    • Michelle

      I did the same thing the first two times, then I read that the hot water kills the yeast! I only use Luke warm water, and it comes out perfect every time!

  1475. GRW

    In making this recipe, for more accuracy in measuring, I converted the recipe’s volumes to grams. I did this by determining through recipes posted on the KING ARTHUR FLOUR website, the number of required grams of flour and water. According to my calculations, the conversion was to 333 g. of water and to 358 g. of flour.
    The dough was EXTREMELY moist, but with a dough scraper, I was able to maneuver it, form it, and get it on a CHICAGO METALLIC baguette baking tray. Before and during baking, there was some “rise.” Finally,the crust was crispy, but the crumb was dense and heavy.
    I then sought to determine the cause for the undesirable result. I calculated the HYDRATION PERCENTAGE–it was 94%. At that level, I fail to see anybody getting a satisfactory result. I agree with comments of others that THE MOISTURE LEVEL IS MUCH TOO HIGH.

    • Connie

      How do you explain the hundreds of people who make this bread as posted with consistent success, not to mention seeing Jenny’s video where it also works very well. I make this bread for my family every week so maybe you can figure out what you did wrong – – maybe in how you measured or you changed something in the recipe. Your criticism is clearly unfounded, not to mention rude. 🙁

    • Conni

      I think your calculations are off. The flour is double the water. 3 cups of flour and 1 1/2 cups of water. I’m not a mathematician though, so I could be wrong. ?

  1476. Pam

    Excellent! And just as simple as promised. I have made this several times.

  1477. Pat K

    Just took out my no knead bread out of the oven. Can’t wait to try it. Your directions were great. Only took me 67 years to make my first loaf of bread. Will definitely make it again!

  1478. Ken

    Excellent and versatile recipe, thank you!

    Have used Dutch Ovens with great success. Also doubled the recipe and baked in a Romertopf Clay Baker for 45 to 60 minutes kept covered, for an easy slicing tender crust.

  1479. Loralee

    I have tried this 3 times and it always comes out too wet, I have tried less water, proofing longer…I can’t figure out why it is not working as it looks so good I would love to make it .

    • Jenny

      Did you use the link at the bottom of the recipe for problems?

    • tin

      I believe this recipe is written incorrectly– it should be ¼ OUNCE. of yeast– a whole envelope, not a ¼ tsp…

      • Jenny

        The recipe is correct as written and as shown in the video. There are other reasons for failure as explained in the link at the bottom of the recipe.

        • DustyandJoeyInSilver

          I have made this bread a million times, I live at 6000 ft in New Mexico and the bread comes out perfect using your exact recipe and it comes out perfect if I adjust for high altitude and or high humidity. I can’t understand why some people have problems. This is a great recipe AS IS. Some people seem to be over analyzing it. I just use hot water out of the tap, no boiling on the stove. I have used table salt, kosher salt and even pink Himalayan salt, no problems ever. I also have let it sit for over 5 hours and it still comes out perfect. This is the best bread and my husband’s favorite. I not a gourmet cook by any means and never have had a problem.

      • Angela H

        The key to this recipe is a very wet dough and long rising time. Do not expect the dough to rise a lot — it may not double in size. It does not make a tall loaf like double rise recipes with much more yeast. If your loaf is not rising, check the temperature of the water and the temperature of your house. You might try putting your dough in your oven with a pan of very hot water under it to create a warmer environment for rising.

  1480. Anabela

    I just want to say thank you for an amazing and simple recipe.
    The bread is to die for! Love it!

    You are my go – to – girl for awesome recipes 🙂

  1481. Hi

    I adore this recipe. I’ve been making it a lot. Thank you jenny

  1482. Sam

    Hi, just found your website and love it. Have printed some recipes to try.
    Can you tell me if you have ever used ground turkey breast in any recipes and if it would work for the Best meat loaf ever recipe.
    Thanks.

    • Jenny

      Yes I have tried my meat loaf with ground turkey breast. I wrote about it in the comments below the meat loaf recipe.

  1483. Cate

    Love this recipe. I did add a tsp of sugar as food for the yeast and dried rosemary. The bread was wonderful. My husband requested I make another loaf and he is not a bread eater.

  1484. DustyandJoeyInSilver

    After my first loaf, I sent a comment to let you know at my high elevation; 6000 ft, I made NO adjustments and it came out perfect! Just to give it a try, I adjusted the flour for high elevation; 1 tablespoon for each cup flour, no other adjustment. The bread is still perfect!!!!!!!!! Last night when I pulled it out from the oven it even “sang”-you could here the crackling, it was doing that for at least 5 minutes (don’t know how long it lasted, I went to bed). I even had my husband listen to it. From what I have read, it is a sign of a happy loaf. I LOVE this recipe. I found it just before Thanksgiving and now make it at least once a week. Next I will try the rye version. The bread cooled completely before I cut it this morning and inside was moist, big holes for butter to seep in to when I made toast…..Thanks so much for this great easy recipe.

  1485. Sarah

    My whole life seems simpler and better with your reworked recipes. I’m so grateful to you – your positivity shines through in the videos.
    Here’s my one area of concern – it’s salt. Table? Sea? Kosher? I’ve been adding a scant tablespoon when your bread recipes call for a teaspoon. i life salt, but not everyone does. I can’t tell if it’s too salty.
    Thanks, and happy 2017!

    Sarah

  1486. Emanuela

    Yes, Jenny; you can definitely cook!!
    I held my breath as my husband sliced into this wonderful bread, and it’s perfect.
    I’ve tried many recipes over the years and this is the easiest, producing delicious bread.
    I followed your recipe exactly, so no issues.
    Two questions:

    -may I add some dried herbs, and what amount
    -can multi grain bread flour be used, and if so, what adjustments need to be made
    Thanks,
    Emanuela

    • Jenny

      You can add dried herbs at the beginning but I can’t say how much because I have never done it. And for other grains, please see my other versions of no knead bread.

      • Leslie

        Just found you on you tube and plan to try your recipes. I find the little tips you add to be very helpful..thank you. And I enjoyed an episode where you put in the crazy teeth at the end of the video. You make baking look so easy!

  1487. Linda

    My bread was very very sticky. I used hard white flour straight from a mill. Should I be using processed flour instead?

    • Jenny

      You may have sliced it too soon. Please see No Knead Bread Questions under my FAQs.

  1488. Erin

    Tried this recipe last night and the results were so great that I made another loaf tonight.
    What a great recipe! I’m going to try the other “no knead” recipes here. Thanks so much for sharing this easy and delicious recipe ^_^

  1489. Kassey

    Yesterday I went for it, that’s right I did, I DOUBLED the recipe,baked it for 30 minutes and extra 10 minutes uncovered for browning. The only thing I did different was to flatten the dough a little before baking,the end result did not disappoint!!

  1490. Rhinda

    Made this today and it satisfies my winter crusty bread craving. Great recipe!!

  1491. Cheryl

    I love the no knead bread. What can I do so the bottom crust isn’t so hard?

    • Jenny

      You could try raising your oven rack up one notch.

    • Cate

      I find if I brush the hot loaf with olive oil as soon as I transfer it from the Dutch oven to the cooling rack it softens the crust.

  1492. Mom D

    You can test dissolved yeast by adding a little sugar. If good yeast it will get foamyif after a few minutes.

  1493. Renee

    Something happened this time. After the first rise, it liked normal, but was like glue, even with lots of extra flour, really hard to work with. I finished with all the directions I but when it was done baking it was pretty misshapened don’t know how it will taste yet. Have been successful before. What happened that it was so sticky this time ? THank you.

  1494. Eric

    I love love LOVE this recipe! 5 loaves and going for more. Making bread for presents for everyone. I’m going to try to incorporate some herbs and other things as I go along. Thanks Jenny!

  1495. Drea

    This recipe is amazing! Since I found it I’ve been making it about once a week. Made it this week for my family while visiting over the holidays and it’s a hit. Already made two batches because it gets devoured like crazy! Thanks ?

  1496. Susan

    Does it have to be bread flour? I use Einkorn flour.

  1497. Shar E

    Tried it twice. Nothing happened, yeast fresh, flour old, now have new. What’s wrong. Water tested at 125

    • Jenny

      Did you use the “Problems…” link at the bottom of the recipe?

    • Donna L

      The recipe calls for HOT water. That’s a BAD idea. Hot water kills yeast. Try slightly warm or cool. You may have to wait a bit more for the dough to rise but it will be worth it.

      • Jenny

        Hot water up to 130°F does not kill yeast. You can trust my recipe and video. (p.s. Hot water used to kill yeast but today’s yeast is much higher quality so not a problem.)

        • Steve

          I trusted your recipe, did what you said came out perfect 4 times in two days.neighbors love it wesolych swiat…

      • Jason

        Actually that was my first thought too but I said to myself give it a chance. The key is to mix the dry ingredients well first. Then add the hot water and mix it in with a dough whisk or with your hands. My water temp was about 127 degrees and the bread was delicious. I loved the bread almost as much as I love Jenny.

        Jason

    • Narascha

      Maybe the yeast was bad

  1498. Kassey

    Your recipe turns out PERFECT every time! Tonight I made garlic cheese pull apart bread after letting it cool and it was so delicious! This bread texture is better then any gourmet sourdough I buy from bakeries, thank you!

  1499. MICKEY AKA MICHELE

    DEAR JENNY, I THINK YOUR RECIPE IS GREAT!! THE PROBLEM IS ONE LOAF AT A TIME,LEAVES THE DUTCH OVEN OCCUPIED!!!!!!!!!
    PLEASE TELL ME WHAT ELSE CAN I USE TO GET THAT PERFECT LOAF WITHOUT THE DUTCH OVEN. CAN A STONE BE USED??
    I AM WAITING FOR A REPLY.
    RESPECTFULLY
    MICKEY AKA MICHELE

    • Jenny

      You’re not alone. Please use the link at the bottom of the recipe.

    • Julie

      If you would like, read my comment on Oct 18. In place of Dutch oven, I often create a Dutch-oven-like environment with jelly roll pan under angel cake cylinder, place parchment and dough in cylinder and cover dough with a cheap cast iron pan I got from Marshalls. You can use Jenny’s great recipe to make bread of any size and shape. Just make sure during the 30 mins proofing, you shape bread into the shape you want and place it in a container that supports that shape. Hope this helps. Good luck.

      • Jenny

        Julie, thanks for taking time to share this.

        • Julie

          You’re welcome, dear Jenny. I woke up early this morning to bake your cinnamon rolls. Best cinnamon rolls I’ve ever baked! I can’t thank you enough. I’d like to share pictures. All the best.

          • Jenny

            You can use the “Your Photos” link at the top to share.

      • ROZ

        WOW…A GOOD IDEA. I HAVE MADE THIS BREAD. IT IS LIKE A PRO MADE IT…DELICIOUS.

      • NeutronBoy

        I made a french/Italian bread loaf with this recipe. No dutch oven needed. See my post in the pictures section.

        • Jenny

          We don’t see your loaf picture posted. Can you please clarify the date or name used? Thanks.

  1500. Saemma

    Thank you so much for this awesome recipe! Just cut into my crusty bread and it’s DELICIOUS!

  1501. Pa. Fan

    Jen , I have made artisan bread before but this is the first time I’m trying a faster version. I doubt very much that I will go back to the 18-hour ritual as this is just as good and it’s a same-day process. Mine turned out gorgeous looking and tasted delicious. I think this is terrific because now on a whim I can make a friend or neighbor a loaf of bread and drop it off the same day. Thanks kiddo.

  1502. Eeka B.

    Hi Jenny!
    I’ve made this recipe so many times now. But my dough isn’t rising. Would you happen to know why? Please help.

  1503. DustyandJoeyInSilver

    I live at an elevation of 6000 ft, I was concern about the recipe for high altitude. I thought about adjusting it for the altitude like I do my other breads, but didn’t. My oven heats up fast, as Jenny did in the video I let my bread proof for 35 minutes. The bread came out perfect, looks exactly like the picture. I did cook it 5 minutes more while coved and cooked 20 minutes uncover. The taste was great. This is so easy. Thanks Jenny.

  1504. Leslie

    Your recipe for this bread is great and your “how to” video is informative and infectious. After watching it how could anyone not want to bake bread. Well done.
    I have a question though. Generally a cup of flour is considered by the flour millers to weigh 140grams. You say yours weighs 120grams. If I use 3 cups or 360grams of flour and 1.5cups of water which also will equal 360grams (1 cup is 240ml) I will have 100% hydration of the dough. Yet when you make the dough it doesn’t look like 100% hydrated dough. Do you recommend I use the 120g/cup you have measured or the 140g/cup the millers suggest? Thank you for any reply you have time to make.

  1505. JBGood97

    Please read but don’t worry about sending a reply. I just want you to know what a God sent blessing you are in my life. I am 63, married, retired after 34 yrs of fast & furious work on my feet non-stop, raised 4 early teenage foster children and loved doing hands on, from scratch cooking for anybody who had a empty spot in their tummy! But, all the years on my feet have taken their toll on my back & knees, leaving me in a wheelchair. Our home is not “wheelchair user friendly”. This forces my husband to do the physical end of the cooking, with as detailed instructions from me as are humanly possible. And then God sent you to make our lives so much easier (and a whole lot quieter, no yelling out of frustration on both of our sides).

    Your “closed captioned, how to videos” have changed our lives forever. I generally consider a recipe as a “mere suggestion” or “general guideline”. Because he does not like or want to cook, this drives my husband nuts, he wants to follow the written word to a T. Add in the fact that he does not grasp how much math and science influence cooking. Acid & alkaline, everything dosen’t go in a pre-heated oven, adding air to the batter or base of a baked good is vital, and the list goes on and on and on. Your “videotorials” are so much easier for him to follow along. He sees how you are doing a task and you explaine why or why not it is done that way.

    I thoroughly enjoyed your pioneering TV show, missed you for years and now you are back with a bang. Still helping and changing people’s lives, using a different avenue, but still doing what you do best. Helping!

    Thank you very much. Welcome back, we will be following.

    Joan & Butch Goodridge

    • Jenny

      You made my day by sharing your story and I’m blessed to be able to have made a difference.

  1506. Karin

    Hello Jenny:
    I baked your bread for the second time and served it for Thanksgiving. One half of the loaf I cubed and served as an appetizer with a dip made of : In a small bowl I poured a little olive oil, added a few red pepper flakes and some Parmesan cheese, stirred it up, and have your guest spoon it on their plates to dip up with the cubed bread. It was a big hit with my guest. The rest of the loaf I served with the meal and everybody loved the bread…… This time I let it rise from 12:00 Noon until the next morning 8:00 o’clock. It came out perfect! And it was nice and fresh for the Thanksgiving feast…… Not having a cast iron pot I used a 9″ Springform, and for a cover I just crimped tin foil over it. Success every time……. Thanks again Jenny for a quick delicious bread solution! –Karin–

  1507. Lennie

    Can I use this recipe for rolls?
    I have 2 bowls that are ready for the oven. One is going into the oven now and I wondered if I could make the next one into rolls.

  1508. Ruth Stephens

    I love all your recipes .I wish you would video yourself making dinner rolls.I made them with bread flour.and yeast .Not as sweet as I like them.First time though.Thank You …

  1509. Elljay

    Jenny! I’ve got 4 going at the moment! Thank you for introducing me to this wonderful method! I’ve got my brother making bread now too!

  1510. K

    Hi
    I love this bread it looks so delicious I can’t wait to make it
    But I have a question
    When the oven reaches 450 degrees and I put the dough in the oven , the oven should turn of ?
    Thanks

    • Jenny

      No, you do not turn the oven off. You bake the bread at 450 the whole time.

  1511. Gerri

    I love your recipe for this bread!!! It looks so good. I can hardly wait to try it but need to get fresh yeast first and parchment paper as well as a crockpot. I hope to cook this for my Thanksgiving dinner this year 2016. Thank you so much for this recipe!!

    I actually stumbled across it by accident while looking for something else. Best day of my week when I found it!

    • Jenny

      Just fyi… it’s not a crock pot but a Dutch oven, preferably enameled cast iron.

  1512. Kat

    I baked all the time but since moving from the US to Canada 3 yrs ago, the unfamiliar ingredients and inconsistent results really got me down. This recipe works every time! I’ve subbed in different flours, I’ve forgotten about it for 5 hours instead of 3 – and NOTHING WENT WRONG. I’m so happy. Thanks for restoring my confidence with a really solid, simple recipe.

    • Tim

      I have to tell you, as soon as I read you moved to Canada a fit of jealousy ensued. I tried Robin Hood flour, which is only avail online and because it comes from Canada, and it was hands down the best flour Ive used. Sadly, I only had a 1/2 bag that was given to me but it was a 25 lb bag, lol. That flour was like gold to me. My bread was full bodied, stable and the crumb was spongy and perfect everytime. I would love to stock up on that flour. Anyway, hunt it down and try it if you havent already. Its amazing. Just had a rush of memories when I read your comment. Thank you.

  1513. Cheryl in PA

    Hi Jenny!
    I made your recipe for the first time this afternoon. It came out beautiful and taste wonderful.
    Thank you so much – I’ll be making this again, for sure. Super easy!

    Any chance you will come up with a sourdough version???
    I appreciate all of your hard work!
    Thank you,
    Cheryl

  1514. Lor

    Oh my goodness!! This is the best bread ever! I whipped one up yesterday, but did not have time to bake it, so I baked it early the next morning. It turned out perfectly. Very nice rise, beautiful brown color and a crispy outside and tender inside. Gorgeous. I had to make another one with 4 oz of coarse shredded cheddar cheese and garlic and onion salt in the recipe. Oh my goodness! It is so good! I will have a 3rd one going with cheddar, garlic and onion salt and a few Tablespoons of jalapeño next. What a great recipe. Thank you for sharing. I love your video too. So fun!

    • Beth

      Do you add the garlic and stuff with the salt, yeast, and water? I’ve been wanting to try adding rosemary and sea salt, just wasn’t sure how and when. Should I use fresh rosemary or dry ones?

      • Heidi

        I add chopped fresh rosemary or other ingredients when I add the flower. Delicious!

  1515. Hajar

    Jenny,
    I made you bread a few days ago. For the 1st time, I nailed no knead bread! I had already used some other recipes, but they were waaay to liquid and turned out like cibatta. But this recipe, perfect! I will tell other people that ceramic is very important. I have three mini ceramic loaf pans from my grandma which I used, and I believe that these made a big difference. Although, I did use a cast iron pizza stone with a pot on top, and it did work, ceramic is the way to go. My sister is baking some now and it smells wonderful.
    PS. To make 3 mini loaves, I divided the dough roughly into 3 pieces. Then I greased aluminum foil (didn’t have wax or parchment paper), and shaped the dough into loaf shapes.

  1516. kimo

    I am Egyptian guy, I am civil Engineer but I like to spend all my non working time in the kitchen, I just want say thank you sooooooooo much, you are very clever.

  1517. LyndaMarie

    I just made the bread! And I am soooo excited! (While it was baking I made a pot of soup) going to try and send a pic. Thank you Jenny!

  1518. Jewel

    Made this recipe this past weekend… wow!! Delicious and so incredibly easy. I’ll be making this regularly from now on! Love your videos, thanks!

  1519. Annalise

    Great recipe! I just made a loaf to go along with a lentil stew that I made for dinner. I added herbs (thyme, oregano, herbs de province, and chopped garlic) to the dough. It turned out wonderful with a nice, crunchy crust. My family really liked it too! I’ll keep this recipe in mind next time I make artisan bread! 🙂

  1520. Karin

    Hello Jenny!
    My first try baking your bread came out just terrific. We love the crumb of the bread and the taste.

    Thanks for the recipe! –Karin–

  1521. Karin

    Hello Jenny!
    This morning I baked your No Knead Bread, after overnight raising, and it came out perfect! (At least in my eyes). We did not try it yet, still piping hot. I tried to send you a picture, but could not get it pasted to this e-mail.

    Thanks for the nice recipe!

    Karin

    • Jenny

      You can send photos using the “Your Photos” link at the top.

  1522. Divina sousa

    Thank you for the wonderful recipe. When I made the bread, it came out really moist and didn’t rise so much. Not sure why.

    • Jenny

      Please look at the No Knead Bread Questions under the “Questions” link at the top.

  1523. EvanMarie

    Jenny,
    I love your videos and enthusiasm.
    Others are a wee bit boring.
    You made this so easy and you’re so right!! It is easy!! I love it.
    I made my first artisan bread loaf the other day, one yesterday and one taking its 3hour rest right now.
    I can’t tell you how much we absolutely love this bread.
    Next, I going to try one adding roasted garlic and herbs. And maybe one using a sourdough starter and let it rest over night.
    You are such an inspiration.
    Thank you so much.

  1524. Julie

    I’ve been baking this wonderful “Jenny Bread” every week since I accidentally discovered her wonderful YouTube video weeks ago. I’ve fed many people and even my fussy family told me this is truly the best bread they’ve ever had! So once again- Big THANK YOU to JENNY! I have a huge Dutch oven but sometimes I’d like to bake small loaves. As I couldn’t wait to get a small Dutch oven, I improvised one or actually two. I have an old metal pot and I unscrewed/removed the plastic handle. I placed a cast iron pan on top of the pot as a lid. To my pleasant surprise, my bread turned out beautiful! Last week I was in my second home so I had to improvised again. This time, I used the tall cylinder of my angel cake pan, placed an aluminum pie tray in cake pan, placed a pretty old stainless steel pan over cake pan as a lid- my bread turned out crusty and beautiful on the outside and moist inside as well! Have fun and bake this BEST JENNY BREAD, everyone!

  1525. Cindy

    I had so much fun making this loaf . I cooked it in a black cast iron pot, it was perfect. So simple and. delicious, it reminds me of Ace bread. Looks

    I look forward to making your pumpkin pie and other breads. So grateful to have found you, your fun and very easy to follow???????

  1526. Asl

    Hi Jenny, I just ran out of all purpose flour..can I use whole wheat pastry flour? Thanks!

    • Jenny

      No. I suggest waiting until you have the right ingredients for most any recipe so you won’t be disappointed.

  1527. Keith

    Didn’t come out as large as your loaf.
    May need a little more yeast, didn’t rise as far.
    Other than that it was delicious with butter and honey, will play with recipe next weekend. Thanks for the recipe!

  1528. Julie

    Dear Jenny, you’re my inspiration! I enjoy your humor and baking tutorials! After I accidentally came across your no knead bread on YouTube where you mentioned Dutch Oven, I went out to get one at a good price at Marshalls! I baked my first artisan bread today and OMG, I’m so overjoyed and proud of myself. It’s PERFECT- delicious and beautiful! Thank you so much for your AWESOME recipe! For the readers- my bought a bigger pot by ‘mistake’- Jenny wrote 4-5 qt but I bought 6 qt. I like a higher bread instead of flat bread, so I added another 1/2 portion of the ingredients, i.e. 4.5 c flour, etc. For those who want to bake this bread- you will be happy with your bread! Enjoy!

  1529. Nikki

    I would sure like to see this recipe adapted for a Sourdough starter.

    Love you and your shows and recipes.

    God bless you!

    • Julie

      Yes, Jenny! Sourdough bread please! God bless you! Thank you so much! xoxo

  1530. Michalis

    Hi Jenny,

    I am making bread at home, since years, using various methods: by hand, with bread-makers, with food mixers etc. And I have used dozens of different flours.
    In order to succeed it is always the outcome of a multifactor combination of: quality of ingredients, patience (!), environment conditions (temperature, humidity), oven quality etc.
    Your method is the best!!! It always works!

    Congratulations, you saved me!

    Michalis

  1531. Maia KoZ

    I came across your recipe two weeks ago after fracturing my left wrist. For the record, being right-handed and breaking your left-hand, still leaves you unable to do alot!:) In any case, I couldn’t stand it any longer, and with bright red cast “on” hand, I went into the kitchen and made the artisan bread. AWESOME!
    The first batch I made faithfully following your directions, at first, happy I didn’t need to “knead” it by hand. I gotta be honest. There’s something soothing about kneading bread, and found myself quite capable with just the right hand. I didn’t have parchment paper, so I sprayed the dough with olive oil Pam.
    The bread was amazing. The crust was hard, but by dinner it had softened nicely (Glad I used the Pam). Family was impressed, which was scary, because that meant no more sympathy for the broken wing!lol

    The second batch I made Friday, I split the white flour with all wheat, used 1/2 teas of yeast, and replaced 1/3 of the water with molasses + 2 tablespoons. I LOVE the way the dough turns out – LADIES, THE TEXTURE OF THIS DOUGH IS AMAZINGLY CONSISTENT. Always soft, never sticky (just sprinkle a little flour on top of the dough before turning it on the board).
    I hope it’s okay, but kneading by hand is both nostalgic and cathartic for some of us.:) Sprayed w/the Pam (still out of parchment paper), and followed the rest of directions. It was completely gone by breakfast the next day.
    This cast will be on for the next five weeks, and I’m going to have to stop reading your site for a while. The temptation is way too strong to test and taste all you’ve created here.
    But first, I gotta bake another batch of those cinnamon buns, only this time I’m freezing a few for breakfast tomorrow.

    Maia
    (The One-armed Baker)

  1532. Jo

    Hi Jenny.. I was trying to convert the measurements to metric to try this bread today and noticed the yeast is only 1/4 of a tsp, which is at best only a pinch at less than 1gm. The active yeast packets I have are 11gms each, so I’m wondering how come the yeast in the recipe is so small.. or is it a typo?

    Thanks and kind regards

    • Jenny

      1/4 tsp. is correct.

      • dragnlaw

        A reply for JO Sept ’16

        you are mistaking weights for volume
        1/4 tsp = 1.25 ml

  1533. Lucy

    We tried the bread with the garlic in as you suggested above. Wow! Was fantastic. So nice that we made some more a couple of days later. Thanks.

  1534. Jane

    Hi Jen, Never having made bread before I found this site a few days ago and decided an old lady COULD learn something new she has never done before. I now have made the no knead bread AND rolls and Cinnamon buns and dinner rolls I thought it was about time I thanked you for this wonderful website. I made the rye bread I have always wanted to make too. I am blown away with how easy it is to make things so incredibly wonderful. Today I am thinking Pot Pie and should mention I have never made a pie crust in my life either. the videos are so easy to follow….THANKS THANKS THANKS Is there a limit on how many times I can leave a note of thanks as I make some of the other dishes?

    • Patti

      Very nice thank you. Makes me want to bake this today. October is good for experimenting. Crust looks awesome. Wish me luck!

  1535. Dave

    Made bread as described and couldn’t get it to rise. Tried four times, no luck. I live in Las Vegas Nevada and remembered that our tap water is full of chlorine and also remembered that chlorine kills yeast. I used bottled water and everything came out great. You might mention this to your followers as most metropolitan areas chlorinate their water. It is also my understanding fluorinated water will also kill yeast. Miss you on TV but glad I found you on the internet.

    A Long Time Fan and Drummer,
    Dave

    • My

      HI Dave,
      I live in tropical north qld australia, humid place, here, you have to activate the yeast first, add the hot water, maybe 1tb sugar, then the yeast and set aside in a non-drafty place (i usually put in microwave) for about 1/2hr? you’ll see it foam up. Then add to the flour/salt mix.

      hope this helps, i’m trying a version this morning, may need a little more sugar.

      • Dave

        Hi My,
        Thank you for the feed back. I am brand new to baking. I didn’t know the humidity could make such a difference until I saw you note. It sounds like baking will always be an experiment especially during different weather conditions. Thanks again for your information, it has really opened my eyes.

        gratefully,
        Dave

    • Lois in So. California

      Hi Dave,
      Thanks for the tip about chlorine and fluoride in the water. Last several loaves of bread I baked barely rose. I thought I had a bad batch of yeast. Now I know it was probably because when I found I was out of milk, I used 2 ounces of canned evaporated milk and 6 ounces of tap water.

      • Lois in So. California

        P.S……I should have mentioned I was not baking this recipe when I had a problem with the dough not rising, I was baking the simple white bread recipe which calls for one cup low fat milk.

    • Kate

      Thank you! I am a Canadian, snowbirdng in Florida during the winter. Like you, warm and humid and my bread does not have that good rise. I am bringing 25 pounds of Robin Hood flour, which is winter wheat up there, reacts better with yeast. But when you said about the chlorinated water…bingo!!!!, that is it, our tap water is horrible. So bottled water will be my choice. What better combo, Canuck flour, bottled water, I hope to get that nice high rise again. Thank you so much

  1536. Fred in Stonewall

    Hi Jenny,
    Great idea..I’m working on my loaf right now. I’m wondering why your not introducing folks to a scale. Measuring flour with a scale is the best way. Creates good habits. Saves money.
    Can’t wait to try it..;)

    Fred

  1537. Sharon

    Hi Jenny, just love your videos!! What else can I use if I don’t have a dutch oven? Will this bread also cook in a pyrex dish with a lid? Thanks.

  1538. We

    I am new for baking. At first everything was fine. But after 3hours proofing, I found it hard to fold. As the dough isn’t sticky at first, but a few second later.. It got sticky and stickier.. So i faild to shape the dough into a rough ball. Then i put it as it’s in parchment paper.. And it also sticked in parchment paper. Maybe you can help me out.. Many thanks to u jenny

  1539. Angelyn

    Could I put it into a loaf bread pan instead?

  1540. Michael

    Good Morning Jenny-

    I wanted to tell you that I have started to make your no knead bread. I have made it several times and the recipe and method are pretty flawless. I think I need to buy a second dutch oven so I can make 2 at a time. In any case I started to experiment and made a variation that you may like. I added a half a stick of butter that I cubed and set in the freezer to chill. Then I stirred that into the flour, added a bit of sugar about 3 tablespoons and then mixed in my water. I kept the water a bit cooler as to not completely melt the butter and added a half teaspoon more yeast. The rising time was about the same – 3 hours. I then continued the recipe exactly as you did with the proofing in parchment and placing into the dutch oven to back. The bread has a soft texture and a taste reminiscent of a croissant. Let me know if you try it. I am curious to get your thoughts on it.

    • Vanessa

      This sounds like an interesting variation. I’ll have to try it next time!

      • Michael

        I just made another variation ( I love this bread recipe) I mixed the dough as Jenny recommends and then added 8 oz of shredded cheddar cheese. I followed the remainder of the method and baking. It was awesome. It is great toasted too. My next variation is going to be to add a bit of garlic seasoning along with the cheese to be a similar flavor profile as the cheddar bay biscuits at Red Lobster.

    • Marina

      Hi just wondering if you have to add sugar? I’d like to try your adjustment but dont want to add sugar. Also, would I still need to add more yeast? Thanks. Keep experimenting and posting. It’s so fun to read how everyone changes things up and adds their own twist.:)

  1541. Gina

    This bread is amazing. So easy. Thank you Jenny.

  1542. Sonja

    Thank you so much for sharing this recipe with us!
    I added some black olives and a small quantity of chili flakes, baked it in a Tunesian tajine and it came out perfect. Absolutely delicious!
    Since I’ve been living now for almost 2 years in a small Croatian fishing village, 35 km from the next bakery, I started baking bread, experimenting a lot. In the meantime my sourdough rye bread is quite a success, but so far I never managed to bake a really tasty white bread – until yesterday, when I tried out your recipe.

  1543. Sharon

    Made this bread yesterday. So easy and so good. We couldn’t stop eating it! It’s so easy , I’m making it again today. Also anxious to try the whole wheat and the rye version. Thanks Jenny. I love watching your videos. I’m Polish also and I plan to try all your Polish recipes♥️

    • Susana

      I’ve made this loaf at least a dozen times so far … the 100% wholemeal version is my favourite … absolutely delicious! I’m about to make it again with organic stoneground wholemeal flour.

      • Marina

        Hi I tried to whole wheat flour version and it was not so great. Are you doing anything different to make yours turn out so well? Does regular WW flour vs WW bread flour make a difference? Thanks

  1544. Ruth

    Jenny i just made this bread and i was so amazed at how easy it was. This is an awesome recipe! I burned my hand because I forgot no to tousch the lid, but it was worth it for this amazingly delicious and super easy bread. Thanks son much for sharing!

  1545. Leslie

    Jenny, I’m on my 3rd loaf and it’s so easy and great taste. Only problem I keep having is the very bottom crust is so hard, I have to get my electric knife out to cut it. Is there as “fix” for this?

  1546. Quyen

    This recipe is so easy. But I wonder I can replace the all-purpose flour by the rye flour to make rye bread or not? Hope you will reply soon 😀 Thank you!

    • Jenny

      Rye bread is not easy to make. I suggest looking for a specific recipe for rye bread or try my No Knead Rye bread recipe.

  1547. Kjell Andresen

    Thank you Jenny,this bread it’s just lovely.Will try with some Spelt next time.Can’t wait.

  1548. Sandy Howard

    Hi Jenny, I found your No Knead Bread on Pinetrest. My faucet water was not very hot so I decided to use kettle boiled water and the results were not good, the dough was very dry and it did not rise. I have since discovered that kettle boiled water is a no no. As I live in Canada I know our flour is refined differently. Could this have also been a contributing factor to my failure.

    • Jenny

      I’m from Canada and have never noticed a difference in the flour. I think you may have killed the yeast with too-hot water. Kettle boiled water is fine as long as you let it cool down to the proper temperature.

  1549. Susana

    Hi Jenny

    Just about to make this no-knead bread after watching your inspiring video! Thanks. We use a wood combustion stove for all our cooking, and as it’s winter here, we have it going all the time. So the oven is always very hot, easily 420degs F. Would it be OK for me to put the empty enamel casserole pot (Chasseur brand) into the very hot oven to pre-heat it, say for 15 minutes instead of the recommended 35 minutes and then drop the dough sitting in parchment paper into it? I was a little concerned about putting the empty pot into a very hot oven.

    • Jenny

      I would have the same concern about placing an empty pot into a very hot oven but I have no experience with it so I can’t advise. I suggest you research this before you start. The internet is full of information and you should be able to get informed before starting.

      • Susana

        Hi Jenny … I made the loaf yesterday and it turned out perfectly and was delicious! As we were using our wood combustion stove, I let out some of the oven heat before preheating the dutch oven for about 15 minutes. Then placed the dough (in the parchment paper) into it. I checked it after 15 minutes and had to put a piece of parchment paper over the bread, to prevent the top burning, then replaced the lid and baked for another 15 minutes. It was done and didn’t need any more time in the oven. I let the loaf sit on a cooling rack for 30 minutes before cutting. It had perfect texture on the inside. Thank you for the recipe.

        • Jenny

          I’m so glad to hear it and thanks for taking time to report back.

  1550. Leslie

    Making this now, will let you know how it comes out. I was a bit concerned about the small amount of yeast (1/4 teaspoon), but I’ll keep the faith. Appears everyone does well with this recipe. Thanks Jenny.

  1551. Roxana

    Hi Jenny: your recipe was given to me by a sweet italian lady in Rochester. OMG it is now our family fav bread recipe and Ibjust enjoy making bread as much as I can; for family, friends, co-workers, gatherings… It is a hit and everyone cannot believe when I tell hiw simple it is to make it. Thank you, thank you, THANK YOU!

  1552. Dee Gatward

    My oven reached 450 degrees in about 15 min, should I then leave the pan in the oven for the 35min that the dough is resting?

    • Jenny

      Most oven lights go off and on when they are heating up so it’s not always the case when the light goes off that it has reached the proper temperature. In any case, regardless of how long the oven takes, the dough should rest 30-35 minutes before baking.

      • ellen

        Jenny, I discovered your website! I have watched two of your videos – more than once. I’ve been baking bread for more than 30 years. However, lately I have found the process from start to finish using my recipe to be tiring. Just imagine how excited I am to have your recipe for the Artisan bread! Just a quick question, please – I’ve always thought sugar is required to proof the yeast?

  1553. Tina

    Hi Jenny
    I love your simple and healthy recipe. I baked no- knead bread, all went perfect. However, inside is elastic type and a bit wet. Do you have any recommendation?

    • Jenny

      You could try baking it longer or not slicing it while it’s still warm. https://www.jennycancook.com/no-knead-bread-questions/

      • Lauris

        I also find that when I put the loaf back into the oven after the initial 30 minute bake, I put it straight onto the oven rack (minus the pot) for 15-20 minutes. Once it is out of the oven, I wait as long as I possibly can before cutting it. Usually another 15-20 minutes. The inner crumb has set up and it is not wet.
        Lovely! Great to have a same day no knead recipe. Thanks!

  1554. Nancy

    Jenny,
    Thank-You so much for this bread recipe and video, I enjoy them every much! Family of me, husband, two sons and their friend left me an end piece.
    Going to make the Weatbread today an maybe the pan pizza. Looking forward to the pizza. And, do you have recipe for eggplant….Parm?
    Thanks again.

  1555. Saida

    I already made this bread a few times. With all purpose and whole wheat flour. Came out perfect everytime. I love this recipe.

    Thank you so much for sharing this recipe with us!

  1556. Bonnie

    Hi Jenny I have tried to print this and a few other recipes but it’s just printing blank, nothing on the paper?

    • Jenny

      Please look under my “Questions” category at the top.

    • Jeanette Luke

      Try hilightling the recipe, then press Ctrl, Shift and P (print) all at the same time. Then when the Print page comes up, choose “Selection”. Hope it works for you.

  1557. Liza

    Hello Jenny, can i put some garlic powder and rosemary in this bread?

  1558. Evelyn Marrero

    OH MY GOD !
    I must makes this…..thank you so much !

  1559. Kathryn

    I just made it! I mixed it together last night and let it raise over night. I’m serving it with dipping olive oil and spices. It was so easy to make! I bake all the time. My husband wanted to make it and bake it on our Green Egg grill. I got tired of waiting for him to make I it, so I made it and I’m glad.

  1560. mi

    how much is a cup?

    • Antonia

      A cup is 8 fluid or dry ounces there are measuring devices made and sold specifically for this purpose. Also in fluid measure 8oz or 1 cup id’s a little lessential than 250 ml.

    • Jenny

      Please refer to the metric conversion chart in my blog.

  1561. Romi

    A while ago I read a comment asking about doubling the quantity for a bigg3r bread. I tried, I heated the oven only to 425 F and left the pot covered for about one hour. It came out great.

  1562. Antonia

    I have some Superstone Crocks, can someone advise if this recipe can be used in these crocks and if so how should I do it.

  1563. Jeri

    I have several allergies including eggs, gluten, wheat, oats, yeasts, bananas & dairy products so I have been avoiding bread completely. I was just wondering if you have ever come across any bread recipes without yeast? I do have a flour free from all of my allergens. Thank you.

    • Jenny

      I have not but it seems like you can find just about any kind of recipe online.

    • MARIANGELES

      HI JERI,
      MOST GLUTEN FREE BREADS USE EGGS OR BANANAS, BUT YOU CAN SUBSTITUTE THOSE FOR EITHER APPLESAUCE OR FLAXSEED. NOW FOR THE YEAST YOU CAN USE XANTHAM GUM, GUAR GUM & BAKING POWDER, HOWEVER, IT WILL NEVER COME OUT LIKE REGULAR BREAD, IT WILL BE MORE LIKE A SWEET BREAD. YOU CAN START W/ THE FOLLOWING, FROM THERE YOU’LL SEE OTHERS…
      https://www.youtube.com/watch?v=O_dbBrWkex0
      KEEP LOOKING ON THE INTERNET & YOUTUBE.
      GOOD LUCK AND HAPPY EXPERIMENTING.

  1564. Lesley

    Wow! That looks amazing.

  1565. Hang Mai - Australia

    Wow! Very nice… I am trying now. Thank you

  1566. Rebecca

    wow this recipe looks amazing I cant wait to try it! I watched your video and your so lovely and funny nice person.Keep up the good work and I am feeling inspiration from you as I want to be a cook/baker 🙂

  1567. Sara

    First time i made a bread. It came out perfect! Thanks for the recipe.

  1568. Gretchen

    Perfect! Thanks for the recipe.

  1569. Delvin Tan

    I’ve mine Enamelled Cast-iron Round French Oven in 28cm is that too big to follow your recipe?

    • Jenny

      It’s bigger than the one I use but I would try it anyway.

  1570. Bonnie

    Do you think you could add mashed bananas to this?

    • Jenny

      I don’t know. You could so a search for any no knead breads with banana.

  1571. Maureen

    My husband will only eat this bread. I usually mix whole wheat flour with all purpose flour, sunflower seeds &flax seeds, but I proof it overnight. I am going to try this fast method today.
    Can I use only whole wheat flour? Thanks for telling us about the fast method,

    • Jenny

      You can try my 100% whole wheat recipe but it’s a dense and heavy bread and not for everyone.

  1572. Sergio

    Thank you! Pretty women!!!

  1573. Catherin

    Been making the NY Times version (overnight) for awhile now but will be doing your version next. I loved your video and your excitement over the bread. I am the same way. Thanks so much for sharing.

  1574. Fran Graf

    Can I let the dough rise longer than 3 hours? I forgot I have a dentist appointment & I already mixed the dough

    • soozie

      If you watch the video she says, you can leave it for 3 or 4 or 5 or 6, it doesn’t really matter

  1575. jo

    How if my water too hot? I use hot water all. Can it kill the yeast?

    • Jenny

      Water up to 130 degrees F will NOT kill the yeast.

  1576. Ali from Kuwait

    thank you jenny …… made the bead …. it is so nice. thank you

  1577. Angie Meneses-Quilloy

    Hi Jenny,
    I am excited to make this bread, but I don’t have that porcelain pot. Can I use a non-stick pot?
    Many thanks,
    (your avid fan),
    Angie

    • Jenny

      I don’t think it’s safe to use non-stick cookware at such a high temperature. It’s better to use a cast iron pot, preferably one that’s enameled inside. But there are some other ideas here: https://www.jennycancook.com/no-knead-bread-questions/

      • Cheryl

        I use a Lodge caste iron pan with a lid. The pan is heavy so I use both hands WITH protective oven gloves. Iron cover doubles as a fry pan. Link to what I ordered is below. (It was a very long url so I converted it with TinyURL.) This bread is FANTASTIC, easy to make, and less expensive than Artisan.

        http://tinyurl.com/hzzmjmf

        • Patricia

          I just just my cast iron pot for the first time, cleaned it yesterday. Wish me luck!

        • Cass

          Thank you Cheryl! You answered my question! I have the same combo cooker and I was wondering if it was going to be big enough.

    • Terry

      On-line safety sites say yes. Teflon begins to seriously degrade above 660 degrees F. Make sure your handles/knobs are rated for use at 450 degrees F. I would not want to use Teflon coated pots in the oven if a good cast iron pot was available’ preferably with a ceramic coating.. Teflon on very rare occasions has been known to emit fumes that can make humans ill with flu like symptons, which are reversible. Birds should not be around any type of extreme fumes as their respiratory systems are very fragile.

    • Audrey

      usually a non-stick pan has a teflon coating on the inside – you don’t want to put that in the oven at these temperatures or the teflon could flake off an contaminate the food. Look up your cookware and see what temperatures it can withstand, and use what works. If you have a regular stew pot that can stand the heat, you can keep the loaf from sticking by putting it in with a sheet of parchment paper.

  1578. julia

    i want to try ur recipe! but my french oven is smaller. can i cut the ingredients by half n bake it in a 3L round french oven? thanks!

    • Jenny

      I have made this recipe in a 3 1/2 quart Dutch oven, which is about 3 liters so I suggest trying the recipe without changes in your French oven.

  1579. Andy

    Hi from Newcastle, England. I just made this bread today and it is amazing. Thank you so much for sharing the recipe Jenny. Many thanks from across the pond!

    Andy – Newcastle, Northeast England.

  1580. Don in Hemet

    Jenny,
    Great recipe. Made it this morning and my wife I just love the rich flavor and texture.

    One question: I cut the first slice after letting it rest for 30 minutes. I used a 10″ serrated knife. Everything was fine until I got to the bottom. The bottom was very hard to cut through. I had to almost tear through it. I used a Le Crueset 3.5qt. round Dutch oven to bake the bread. Any ideas on how to make the bottom softer to cut through?

    Thanks, again for this recipe and the great video that goes with it.

    Don in Hemet, CA

    • Paula Gervais

      Don I experienced the same thing. What I do now is lightly butter (only butter!) The entire loaf when it is out of the pan still hot and this seems to keep the loaf much easier to cut and keeps it a bit fresher for a few days.

  1581. Ken

    Excellent recipe, easy and delicious. I add California Sun Dried Tomatoes and Garlic (3 tablespoons) to the flour before adding water and have to make 3 loaves at a time due to a small following I now have for the bread. Thanks for the recipe.

  1582. BeachGirl

    Great, super easy (shortened time) no knead rustic bread recipe.
    I do not use a dutch oven. I use a pizza stone (middle rack) with a pan of water underneath the stone on the bottom rack. I heat the oven to 500, put the finished dough on the preheated pizza stone, add about a cup of water to the preheated pan (on the bottom rack) and quickly (to trap the steam) close the oven door. Turn heat to 450 and bake for 30-40 minutes.

    • Jenny

      Thanks for sharing. This is good to know for those without a Dutch oven.

    • Lisn2cats

      This was a great hint! The pizza stone gave the bottom a nice bit of browning and I am guessing the steam keeps the bread nice and tender. And to Jenny, I am now obsessed with making bread – and just made a loaf with a variety of seeds, Cant wait to experiment with a little bit of sweet and a touch of fancy (cinnamon raisin swirl). Never did I ever imagine I could make *real* bread!

  1583. SP

    I tried your recipe yesterday and it came out perfectly! I won’t be buying bread from now on 🙂 Thank you very much for sharing this recipe.

  1584. Bonnie

    I have been making this bread for about the last month and just LOVE it. Was wondering if you have a Sour Dough No Knead Bread recipe. Thanks

    • Jenny

      No, I do not but I think there are some comments about sourdough.

  1585. Sunny

    I have tried several different recipes and techniques for bread, and it never turned out. I must have at least five books on artisan bread making. I use them for pressing dried flowers. When I came across your videos, I loved them! You inspired me to try again using your instructions. Success! I’ve made two loaves so far, and now will no longer have to cringe at lousy results. My husband is thrilled.

  1586. Charli Gordon

    I have made this bread several times and it is just wonderful! I made it this week with a cup of Spelt flour and I love the way it turned out. I even made a loaf using all spelt flour instead of white and that was delicious, too! Am sending a link to this recipe to my daughter, since she loved the bread I made. She has used your site for delicious dinners, too! Thank you, thank you, thank you, Jenny Jones!

  1587. Sandy

    Jenny, I just baked my first loaf of no knead bread and it was perfect!! Next, the rolls and I think I’ll put the sesame seeds on top. Love your videos and recipes. Thanks so much!

  1588. Jefe

    So I’m stoked! Just got my Parini 4 quart non-stick casserole dish to make my bread in. I had already made it in an old enamel covered pan that I had, but the pan was wider & shorter than ideal. The bread came out great but was flatter than I like. Thank heavens for e-bay, $10 for the Parini(brand new) and only another $9.95 for shipping. I know what I’ll be eating tomorrow night! Jefe

  1589. Mary

    Jenny, I have just baked your “Faster no knead bread” and it was so delicious ? Also made your Perogi in the past and they were also yummy.

    My mother would make pirohy/varenyky when she was alive and now I will be making your perogi for my grandson.

    Both these recipes will be part of my culinary accomplishments from now on. Looking forward to trying your othet recipes.

    Many thanks.

  1590. Campbell

    i love this bread so easy to make

  1591. Silvermary

    I made this bread this morning and it was so easy. Crunchy and delicious!

  1592. Renee

    Can this bread also be just free formed?

    • Jenny

      https://www.jennycancook.com/no-knead-bread-questions/

      • Demetra

        Made this in my IKEA stainless steel pot twice. The first time it came out a little soft, had put in 1 2/3 of a cup water by mistake but this time I made it exactly as you said and added some garlic powder and dried oregano flakes and it was delicious. Hard crusted good color bottom and easy to slice. Thank you so much…..

  1593. Renee

    Does the temperature have to be for 450? my oven only goes to 350 degrees

    • Jenny

      I’m not sure 350 would create enough steam but if that’s the limit of your oven, you can always try.

  1594. Mick G

    Hi first time on your site just making your easy made bread, One question asked a lot is cup to weight measure english and american are the same 1 cup = 8oz or 250 grams. Australian measures are not the same. Hope this is helpful

  1595. Sam

    Is the dutch oven a must or can another pan be an alternative?

  1596. may

    1 cup equals to how much grams? thank you

    • Jenny

      Please see the metric conversion chart in my blog.

  1597. Simone

    Hi there!
    Firstly thank you so much for this recipe!
    Sorry if this has been asked before… Is it possible to double this recipe and if so what would the new cook time be? My Dutch oven is huge and my boys eat through bread so quickly I was thinking I might attempt a jumbo loaf.

    Thanks in advance! ?

    • Jenny

      I have never doubled this recipe so you may have to research this.

    • Mirien

      I double this recipe all the time and bake it in my 6 qt enamel dutch oven. It works perfectly and the bread is done after 45-50 minutes total time.

  1598. Jeff Wicks

    This worked awesome for mean and everyone loved it! I also have added to heads of roasted garlic to it before I add the water and it made a killer garlic bread. The cloves stayed whole for me. And another time I added a can of drain ripened black olives to it the same way and that worked well also.

    I now make this 3 times a week and it impresses the heck out of my guests.

    Cheers! From Canada…..Jeff

  1599. Lali B

    Easy to make and easy to eat 😉 I live in The Netherlands but… I don’t have a Dutch oven. Well, any oven hier is Dutch hahaha I’ve used a pyrex bowl covered with aluminium paper. It worked perfectly. I posted my photo on instagram.

    Thank you for your recipes and videos. I enjoy them very much.

  1600. Susanmcq

    You weren’t kidding when you said “foolproof”! I have made this twice and both times it poured out like batter after the three hour wait. The first time it looked nothing like dough. I did not know what to do so I kept adding flour, at least a cup if not more. It still was too soft but I just dumped it into the parchment and continued with the recipe. It turned out fine! So, I figured I did something wrong and would try again. No…same problem. The bread still turned out fine but what do you think my problem is? I must assume it is the all purpose flour that I am using – but why?

    • Jenny

      I have made this bread more times than I can count and it’s never a pourable batter. All purpose flour is not the problem. There must be a reason so please tell me exactly what ingredients you are using and what you are using to measure each one. Where are you getting the water? Also, your country. Then I can try to help.

      • Susanmcq

        I am using the proper measuring cups – one for dry one for liquid. I live in New Jersey and have well water that is on a filtration system. My flour is store brand all purpose. I did not sift the flour before using.

        • Jenny

          I am puzzled because so many people are making this bread successfully. Flour should not be sifted before measuring. If you sift it, the dough will be too runny. It’s clearly too much water so maybe use a different measuring cup to make sure you’re not using too much water. And I assume you are using hot tap water. I don’t know what else to suggest.

          • Susanmcq

            I did MW the water and use a thermometer to make sure the temp was correct. I will try again! The bread wall still very good but hard to work with. Thanks!

          • AML

            use less water, I had the same problem until I cut down the water. I was using the pyrex glass measuring cup, should be accurate but may not be precision dynamics to the dot. I watched Jenny’s video and so after adding 1 cup of water, I added the water slow until I had the consistency of Jenny’s dough in the video then I stopped. the loft turned out very nice.

  1601. Paula

    Greetings from Polish:) today was baking the bread , came out great, soon I’m going to do it again , thanks for the recipe 🙂

  1602. fran atkins

    made this no knead bread yesterday. came out perfect. making more today.

  1603. Terica

    Just wanted to let everyone know that I made three variations of this- one with Rye, one with white, and one with pumpkin and sunflower seeds and I let them sit for 6 days on the counter (in Cambro containers with lids).

    They smelled pretty bad. I decided to add a bit of flour to them- and then just let them rest for about an hour- and baked them.

    I tested them on my husband first. He didn’t die. He loved them actually. I tried them too- the whole family had it- nobody got an upset stomach.

    This may prove that you can really let this sit out for quite a while. I don’t think I would do it often- but I’m not going to be paranoid any longer about killing my family. :). Happy baking!!

    • Cindy Beheler

      I have a cast iron Dutch oven with a lid that would work?

      • Jenny

        Please use the link at the bottom of the recipe about Dutch ovens. Also, you could look online to see if anyone has used cast iron as there are many versions of no knead breads besides mine. Also, if you look through the comments you may find more on different vessel options.

      • Laymar

        I used a cast iron pot and lid, and it was perfect.

      • Sarah Vermilya

        That’s all I use………cast iron dutch oven. I use my lodge 5 quart. Works great.!!!

  1604. PETE

    SO GOOD IT’LL MAKE YOU SLAP YOUR GRANMA!

  1605. Renny

    I don’t have a dutch oven, but I have pots I can use in the oven. will one of them work too?

  1606. Jenn

    Love your video! You are hilarious!

  1607. Jörg

    I Love that recipe.
    Ist easy (right stuff for me).
    Ist delicious (I Love It)
    I made this with the german flour (type 405) and it was Perfect.
    Today I Tryed half german Dinkel Mehl Type 812 and half Roggen-Vollkorn-Mehl) i dont know what that would be in english and I used a bit more Water.
    And the Result is pretty much addictive. Ist a Little more conmpact it didnt rise that much and ist not as fluffy as the regular one but hell yes it is easy and awesome delicious.

  1608. delightful

    The bread came out perfect as I followed the recipe but I felt it was a little to bland for my taste, could I add more salt or would the recipe not work properly.

  1609. Lela

    Since I cannot leave a recipe alone and am always experimenting with healthier ingredients, I have found the ingredients can be changed.

    In keeping 2/3 of the flour organic unbleached, the other 1/3 can be an alternative flour or combination of flours. And… you must increase the amount of yeast to at least 1 tsp yeast for a fast rise.The key to moist bread is to make sure the dough is “slightly” sticky. It must have enough moisture locked inside to to stay moist after baking.

    My favorite is:

    1 tsp yeast dissolved in 1&1/2 cups water. (I like water from boiled potato)
    2 T honey or agave
    1 cup ground oat flour. (I grind my own with a coffee grinder)
    2 cups organic unbleached flour
    Knead in a sprinkle of flour a little at a time if more flour is needed so it is not overly sticky.

    The key is allowing the alternative, the more dense flour, to soak up the warm water yeast mixture for a few minutes before adding the unbleached. Then I add the last 1/2 cup at a little at a time so the dough remains “slightly” sticky. If it is too sticky, I add a sprinkle of flour at a time to adjust.

    I use Organic coconut oil to coat bread pan and to coat hands for handling the dough after rising. My experience is using more flour to knead and shape makes the bread dryer. I knead dough10-12 times, shape (with coconut oil on my hands), put into pan, let rise til double and bake 350 degrees for 20-25 minutes. I find using the coconut oil makes the bread crust even better and locks the moisture in.

    (I have used spelt, sorghum and other flours as well) I also have used 1/2 alternative flours and 1/2 unbleached but it is much denser. Just remember, whatever flour you choose to add, the key is keeping the dough “slightly” sticky.

    I am so glad this recipe is becoming popular and folks are seeing how easy bread can be made at home. With all the added dough conditioners, chemical salts and preservatives in store bought bread, this recipe makes it easy for people to start choosing what they want as ingredients.

    I discovered this recipe by trial and error (chuckle) a long time ago. This had has been my favorite recipe for years.

    Jenny, when it comes to cooking shows, you are a joy to watch!

    Bon Apetit!

  1610. Emily Buker

    Hi Jenny,

    I just made your Faster No-Knead Bread, it’s BEAUTIFUL!!!!!!!! Thank you for sparing me the two day number, the bread looks fantastic! I cooked it in a small (5 cup?) cast iron pan with cast iron lid. I will be baking this OFTEN, it is just right for the two of us, won’t be wasted.

    Love reading your recipes, will try others soon.

    Best Reards,

    Emily

  1611. Lori

    I love your recipes!! They are so easy to make and follow! I’ve made Fast No Knead and Whole Wheat bread several times and turns out wonderful each time!! I never would have thought I could make bread like this! Thanks so much Jenny!!

    • Dreamdivine

      Hi,
      I am hoping to make whole wheat bread following this recipe but I am afraid that it will come out to dense since I am using whole wheat instead of all purpose flour.. Any suggestions?

      • Jenny

        My 100% whole wheat version is a dense bread but you can try only part whole wheat or one of my other variations.

  1612. Cindy Taliani-Sivak

    Just happened upon your recipe on Facebook…been making ever since and passing it along to coworkers. Thanks!

  1613. mickey

    I just made this recipe O MYYY it was yummy,,an so durn easy,,Ill be making this offen an next with olives an cheese 🙂 thank you for sharing recipes

  1614. Jo Annie

    Yum…made the bread today with a pot of potato soup! What can I say…The best Jenny

  1615. Shauna

    The first time I made this it turned out great!!
    The second & third time, the parchment paper stuck to the bottom of the loaf & I couldn’t peel it off for the final 10 minute break.
    What am I doing wrong?
    Thanks!

    • Jenny

      You may be using inferior parchment paper. I use Reynolds brand and it never sticks.

  1616. Bobana

    Can dough stand over night, instead of 3 hours?

    • Jenny

      Yes, with cool water. This is explained in the description paragraph of the recipe.

      • Bobana

        Thank you, will try

      • Bobana

        I made it integral, it was awesome!!! Thank you for this recipe. Best regards

  1617. Michael

    My bread seems dry and didn’t rise. What did I do wrong? I followed your video. Scratching my head. 🙁

  1618. Beth

    Hi Jenny, I was wondering if this one step bread recipe baked, could be used for your garlic bread recipe.:) Thanks!

  1619. Asl

    Hi Jenny, is it ok if I half the recipe? And also, when you say this recipe yields 1 loaf, how long is the bread? 10 inches?

    Thanks and I can’t wait to try making this!

    • Jenny

      I have never halved the recipe so I don’t know. As for size, it is always a round loaf about 10 inches across.

      • Asl

        I tried the recipe in half and it turned out perfect! I made this bread with some cocoa powder for chocolate flavored bread

  1620. Julie

    I have made this bread a number of times, so easy. Sometimes I put a cup of shredded cheddar cheese and chopped jalapeño peppers in it……very yummy.

  1621. Dano

    Dear Jenny,
    I Love your enthusiasm when it comes to bread baking..your products and methods are Awesome. ..please keep it up

  1622. Molly

    Can you add olives to this bread? If so…at what stage? Thanks.

  1623. Doreen

    Made a loaf today….omg so good! my husband loves it too! Thank you!

  1624. Allie

    Made this delicious bread this weekend. The whole family loved it. One problem though, parchment paper got stock to the bottom of the bread. Don’t know what I did wrong.

    • Jenny

      Try using Reynolds brand – it never sticks.

    • spherical

      i was having the same issue Allie i dont think it realistic to use another brand and it quite an issue, however after some determination and callousing of the hands i take it off right out of the oven and make the effort of going slowly enough to have a larger piece and pull it off then i have experimented with other brands of paper, and time at which i remove said paper and right away seems to have the least bread to paper ratio otherwise great job jenny thank you

    • Nelli

      You can try using glad oven bags to cover the pan, then swift some flour on top and put the dough on it ( not in the bag, but on top of it), It wont stick.

    • Catpaver

      Just made this bread using Meijer brand parchment paper. It’s a house brand for a major supermarket chain in Midwest. No problems with it sticking at all.

    • R K

      Use cornmeal to line the base of the ductch oven so the dough doesn’t stick. Works well for me. 🙂

  1625. Lowery

    hi jenny, just found your web site and i was wondering if i could use spelt flour to make your no knead bread? and your flat bread? i have whole wheat too, and would like to use it too.

    • Jenny

      I don’t know if spelt has enough gluten for this bread so you may need to research that. I have other variations of no knead bread on this site, including whole wheat.

  1626. Fil

    Hi Jenny, I live in Australia and love to try your recipes but we have different cup measures. I have been looking at conversion charts on internet but different sites have different amounts. So confusing. Could you please tell me what your cup of flour would weigh?

    • Jenny

      I don’t weigh my flour but they say that a cup of flour should weigh 4 1/4 ounces. I just measured one cup and weighed it and I got 4.05 ounces. I did it again and got 4.05 ounces. Then I added 1 1/2 teaspoons and I got 4.25 ounces. I hope that helps.

    • Lyn

      Hi, I live in australia too and just make this bread as per the recipe. Turns out perfect every time.

  1627. Renee

    i still need help. 2nd time I made it. First was better. This time,dough was extra sticky after first rise and real hard to fold over and shape despite good deal of extra flour. And couldn’t remove parchment after half hour cause crumbled upon touch. And bottom was rather burned. My container is a speckled black round roasting pain, not thick enough? Any help will be appreciated.

  1628. Lynette

    this is my second time making this bread. My husband and I love this bread but can not the whole loaf at one sitting. How do you store the bread?

    • Jenny

      This no knead bread is never as good as it is the first day but I store mine wrapped in foil (never plastic, which makes the crust soggy).

    • MandaK

      I’ve used a duck cloth sack to store homemade sourdough boles. I was thinking I’d use that for storing our leftovers. What do you think, Jenny?

    • Tisa

      I usually slice mine and freeze it after the 2nd day. It is very good toasted with any type of topping you desire. My favorite is garlic avocado toast with hemp seeds – or toast for breakfast or garlic toast, etc. I have made this on a regular basis for about 5 months and it always turns out fabulous for me. Thanks Jenny for a great recipe!!

  1629. Janet

    Made this bread today and as my kitchen is cool, I put it in a bathroom with a heated floor. I didn’t really see it bubble up but carried on after the 3 hours following all your instructions. I cooked it in a 3qt cast iron pot on parchment as your recipe called for. I removed the parchment and lid as directed and left it in the oven another 15 minutes.

    The bread turned out beautifully and was just cool enough to eat at supper time. Thank you so much for sharing this great recipe.

  1630. Debbie Trotta

    Thanks for this recipe fefinatly going to try this recipe,I love making bread.

  1631. Sandy

    I made this yesterday. Delicious! Easy!
    Thanks Jenny

  1632. Lady on the Lake

    I just love this bread quick and easy…

    question can the the dough be prepared ahead of time example night before? What about freezing dough? and what is the best storage of this wonderful bread after its baked?

    Thank You Jenny for all your videos❤️?

    • Jenny

      Preparing the dough the night before is addressed in the recipe. I don’t know about freezing the dough – you may have to research other no knead bread recipes for freezing. And storing it wrapped in foil and not plastic is best.

  1633. Sharon

    Hello Jenny..I prepared the dough, leaving it to rise for three hours but then realised I had to go out for the afternoon. Is it OK to leave the bread for more than the three hours rising time with no adverse results?.. Thank you for a wonderful recipe, loved by all.

    • Jenny

      This dough is pretty forgiving but I guess it depends on how long it rests. The longer the rest, the cooler the water should be.

  1634. kathy

    I made the Faster No Knead Bread this afternoon. Beautiful, crunchy loaf
    …however, as when I made the longer version last week it was boggy/sticky right in the middle. I baked it 5 min longer on the first bake. Yup, I aerated the flour too.Your thoughts, Please..
    .

  1635. Scrappie54

    Made this over the week end and it was quick and easy. This turned out very good and crispy. Will make it more often now that I don’t have to knead for long period of time. The only thing I would change is not to cook more then 20 minutes longer the second time, caused it to become to hard to cut on bottom.

    • Mzglorybe

      Scrappie54: mine was hard on the bottom too. We had trouble slicing through it. I think the pot I used (which was very old, my mom’s roaster) was too thin. Next time I will use my own pot, which is thicker and Teflon coated. It bakes at such a high temp that the roaster has to be on the thick side to protect it. I’m also going to put an extra layer of parchment at the bottom of the pan. Mine was also a bit gummy in the center, so I’m leaving it 5 extra minutes. I had to cut the time on the browning bake too, mine looked ready just 5 minutes after removing the lid. I left it 7 minutes and it was beautiful on top.

    • Sonata

      Scrappie…
      I make a “cushion” out of parchment paper…it acts as kind of an insulator on the bottom of your pot, and completely avoids that overcooked, and nearly impossible-to-slice-through bottom crust!
      Just take a sheet of the paper. Fold the edges over to make a roughly circular shape that will fit in the bottom of your dutch oven. No need to be neat about it.
      Then do the same for a second sheet. These layers will give your loaf just the insulation it needs.

      When you take the hot dutch oven out of your oven, drop the 2 “cushions” in, then drop the dough in with its parchment.

      I reuse these over and over until they get too brittle.

      Oh – also, if your oven’s heat source is from the bottom, don’t put the oven rack too low. I have my rack as high as possible and still get the dutch oven in and out.

      Enjoy!

  1636. Michelle

    Hi Jenny,

    Thanks for your wonderful recipes. I made both the loaf of bread from whole wheat, which came out deliciously, and today I made this no knead bread. It looks wonderful, I haven’t tasted it yet, but it is crunchy. I did have a problem, though, with it. After I got it out of the oven (after 30 min.) I took the parchment paper out, but part of it was stuck to the bottom of the bread and on the sides. Do I have to spray some oil on it before putting in the dough?
    Thank you,

    • Jenny

      It could be the brand of parchment paper. I used a cheaper brand once for cookies and they all stuck. Now I use Reynolds for everything and it never sticks.

  1637. Lana

    Fantastic, easy, perfect recipe ! I just made It !
    It turn out just like on the photo, awesome ! I sprinkle the sesame seeds on the top.
    Thank you very much for sharing! Now, it will be my favorite !

  1638. Erica

    Jenny Jones!!! How great to see you in our home again!!! I have this bread on its first rise, can’t wait to try this amazing sounding bread with dinner. Thank you for a great easy recipe.

  1639. Leslie

    I am new to bread making and excited with the no knead breads. I’ve watched your video several times, and am not getting the very wet dough you have. My only thought is too hot of water, but i’m not sure. Two loaves are cooling, so we’ll see how they taste. Otherwise followed the recipe, used bread flour. Thanks!

    • Leslie

      I just read that I should have aerated the flour, which I did not do. Not sure if that is the problem or not. Thanks.

      • Jenny

        Not aerating the flour would cause the dough to be too dry. I hope the next loaf came out well.

    • Cindy

      I had the same problem of the dough was very dry and didn’t seem to rise after 3 or more hours. I followed all directions and the bread looked beautiful at the end, but was dense and a little doughy inside. I think my water was too hot and I essentially killed the yeast. Tried it again with not as hot water and it already looks better. Waiting for it to rise now. Hopefully that did the trick. My first attempt I used the insta hot tap which is just a little less than boil. This time I just used the regular hot tap.

      • Mzglorybe

        It’s a good idea to “proof” the yeast too. Examples online. I had mine in the fridge for months but it tested well so I used it. I have a new LG range that is accurate. My loaf did not rise much though. It is a smallish size loaf. I found it a bit undercooked in the center so I am adding 5 extra min to first bake next time. I also added 1 tsp sugar to her recipe and liked that as well. I would like to add seeds to the top but am afraid they might burn. 450 is very hot.

      • mickey

        Yes to hot of water will kill the yeast,,need warm water not to hot.

        • Jenny

          I take pride in my recipes and this is a bread I’ve been making for years. This recipe calls for hot water up to 130 degrees F. If you look at a package of instant yeast it calls for water up to 130°F and hot tap water is usually around 125. Today’s yeast is much higher quality and is stronger than years ago when hot water was not recommended. That is not the case today. Watch my video and you can see that hot water did not kill the yeast. Of course water close to boiling (212°F) would be a problem. If anyone has issues with this recipe, it’s usually caused by other things and not from using hot water. Please trust my recipes and for any problems with this bread, you will likely find a solution in this posting in my blog under Baking Problems: https://www.jennycancook.com/no-knead-bread-questions/

  1640. Lynn

    The only Dutch oven I have is an old Revere Ware one. Would it work for the No Knead Bread recipe? I could borrow a cast iron one but I couldn’t lift it!

  1641. Stephanie

    Hi Jenny, is the bread suppose to have a good rise, the taste was great, it was very heavy and no much rise at all. I know this may sound crazy can you tell me an approximate size of the
    finished loaf. I loved the crustiness of the bread and so did my husband. Thanks in advance for your time. Happy baking!

  1642. Stephanie

    Hey Jenny, where did you get your oven mitts, I’m not seeing any like your on internet, all I’m seeing is silicone or cloth. Thanks, I’ve got my bread in the oven as I type. Can’t wait to try it I really love crispy bread and soft inside. Like you I really like homemade breads, for the pass couple of years been grinding my wheat fresh, its been amazing the taste and lightness of the bread. Thanks for taking the time to answer, and for the recipe!

    • Jenny

      I don’t know what brand my gloves are because I threw away the package but I got them at Bed, Bath & Beyond.

  1643. Terry

    Thank you for the great recipe. I’ve made several times now and it comes out perfect each time. My sister was so impressed! Looks like it is much harder to make than it is.
    I would like to come up with a way to make it more like a sourdough. Given that, I have started a Biga (now at 24 hours); I thought I would take it to 72 hours and then try adding a cup to this recipe. Do you think this might work? If you have any thoughts on what I might do please let me know. Otherwise, I will let you know if it works!

    • Jenny

      I have no experience at all with sourdough so let me know how it turns out.

      • Terry

        The bread came out with a lovely cracked crust and tasted fine but no real discernible sourdough flavor. I was disappointed in that, but can’t complain as the bread is great. I may try again and let the biga sit out for longer than 72 hours. More like 6 or 7 days.

  1644. CarolS

    I found this recipe by accident on You Tube and decided to give it a try. I had some sprouted wheat flour that had been in the fridge awhile, maybe 2.25 cups. I filled in the remainder of the 3 cups with all purpose and although it seemed too dry after adding water (compared with the video), I decided to see how it would do after 3 hours. Hmm, didn’t look like it rose at all and seriously thought about trashing it. But went ahead and put it in the heated Dutch oven and proceeded with the directions, expecting an extremely dense bread at best. OMG, it is the best ever. Light, crunchy and soooo good. I’m kinda sorry I found this recipe, because I will be making it a lot! lol

  1645. Nanny

    This bread is amazing!! Sometimes baking, especially yeast products, at high altitude can be problematic, this recipe works. My husban’ds part of this production is to move the raising dough around the house into little patches of sunlight. Only problem is that you can’t stop eating it. Most wonderful toast this morning.

  1646. Floydette

    Instead of regular flour, will this work with coconut flour?

    • Jenny

      This bread needs gluten so I don’t think coconut flour would work, but it doesn’t hurt to check around for other variations of no knead bread.

  1647. Treva

    Can I make the no knead bread in a 9 qt. Dutch oven?

    • Jenny

      That’s a big one! I wish I could say but I just don’t know. I searched but could not find a recipe where someone used a 9-quart pot. I guess you will just have to try. Please report back if you do.

      • Bea

        Yes, you can use any pot size. I used a 5 & an 8 they both went in the oven so I could make 2 loaves at a time. I used 2 totally different pots even and the bigger oblong one actually browned better than the 5 qt round. I had used an oblong roaster pot for the other one. I make the no knead bread all the time. Not sure if this is the recipe I use. I don’t measure in cups but by weight. Then I bake until the inside temp of the bread reaches 200 to 205 °F.and it is nice and golden brown. Happy baking!

        • dtesch

          How do you put the thermometer into the bread when it is so floppy? do you wait until it is baked 30 min and then put the thermometer in? I have a thermometer that is inserted in meat and has the temp box that remains outside the oven.

          • Jenny

            You should wait until the bread is done baking to test the interior. That would be after 40 minutes (30 minutes covered and at least 10 minutes uncovered).

  1648. Victoria

    Hi! I love no need bread! (The first and only so far has been an olive loaf) and I was wondering, I’m trying to keep eating whole grains (3 months post partum trying to lose weight) and love to make my own bread. Can I use whole wheat flour for this recipe?

    • Lisa E

      Jenny said YES to WW flour! I can’t wait to try it!

  1649. Tony

    This was great bread.
    I let it sit on the counter top for 18 hours. It was fantastic. I have made 3 loaves so far. It has great crumb. As I am writing this I have 2 bowls sitting in the oven, will be baking in the morning. I looked around your web site and you have a lot of good recipes, I will be trying. I bake bread all the time , but no doubt this is far easy and good.

  1650. Lorraine

    Hi Jenny,

    I don’t have a Creuset Dutch Oven, but I do have a Staub Dutch Oven that has a tight fitting flat lid that features self-basting spikes. Can I use this type of Dutch Oven to make your No-Knead Bread?

    • Jenny

      The self-basting lid will probably not work because it may drop water onto the bread. If the pot is rated for 450 degrees, you could use the pot with a different, oven-safe, lid.

      • Lorraine

        Thank you Jenny for answering my question. Hopefully Le Creuset Dutch Ovens will go on sell in the near future.

        • Patti

          Hi Lorraine, I own a Lodge brand Dutch oven. The lid is not self basting and cost about $50. I use it for Baking, soups and stews, jams and jellies. I love it. The pot is made from cast iron with a ceramic interior. I have never had an issue with heating it up to 450° in addition the handle on the lid is made from steel so that should not be a problem either.

        • Pam

          TJMAXX has those Dutch ovens for $49.00. Bigger one is $69.00.

          • Jenny

            That’s a good price. If anyone buys, make sure they are rated to 450 degrees F.

        • Cissy

          Creuset Dutch ovens are marked down all the time if you have a Marshalls, Ross, TJ Maxx or Home Goods near you. Hope that helps?.

      • Lorraine

        Hi Jenny,

        According to King Arthur Flour’s website, the Enameled Cast Iron Staub Dutch Oven that I own can be used to bake No Knead Breads. The lid is oven safe to 500 degrees, and the base is oven safe to 900 degrees. Although, the Dutch Oven they are showing on their site is out of stock, it is the same one that I own.

        http://www.kingarthurflour.com/shop/items/round-dutch-oven-4-quart-cherry

        • Jenny

          I guess they are right. I was afraid the self-basting lid would drop water on the bread so it’s certainly worth a try. Please report back after you try it. (I continue to learn…)

          • Kelly

            I have a Staub Enameled French Oven with a self basting lid. I used it Saturday to make a no knead bread recipe and it turned out fantastic. There was absolutely no moisture in the pit at all.

          • Laymar

            I actually used that exact type of pot and lid. I had no idea that was what those spikes were. None of the literature I have refer to that. It is a Lodge brand. Anyway, it worked perfectly!

  1651. Shirley

    Hi Jenny

    I am so pleased with your recipes, & I have made many.

    I am trying your dutch oven no knead bread with 1cup of shredded cheese, do I need to change the temperature or time?

    Thank you for your help

    • Jenny

      It’s best if you search for other no knead bread recipes with cheese or scroll down in the comments to see if anyone provides information on a cheese version. I can’t say for sure since I have never made it with cheese.

    • Shayla

      I have made it with cheese and green onion and it turned out awesome! I added it right before putting it in the oven. After it’s long sitting time I dumped it on the counter and kneeded it in for just a second and it tasted amazing!

  1652. Vicki

    I just purchased a 6 qt Dutch oven so I’ve made this a couple times this week and it’s absolutely wonderful tasting and nice and crusty. However it does not form a good ball shape. It spreads out and the edges are thin. Any tips on how I can form more of a ball shape? Or is the 6 qt pan the culprit?

    Thanks for your great videos! Love the pierogi too!

    • Vicki

      So I watched your video again and then tried the recipe without the complete 1.5 cups of water. A drier mix was the answer to hold the shape. Duh! 😉

  1653. Jeff

    made this bread in my new Christmas dutch oven about 3x maybe more for the holidays.. Everyone dug it.. !!! on a couple loaves I roasted a head of garlic in the oven (after cooling a bit diced it up.. very soft) and caramelized some red onion (finely diced) and then mixed it in with the dough… Wowzer !!! super good.. give it a shot!! Thanks Jenny for a great bread!!

  1654. Jeanne

    Jenny,
    I’ve reviewed this bread before, but now I have to review again. This bread is so good that we now have everyone in the family making it. Our son went home from visiting at Christmas and made 3 loaves the same day. We do a little something different, which makes us love the bread even more. We make it an “everything” loaf. Just before we put the bread in the oven we brush the top with an egg white and then sprinkle on dried chopped onion, dried garlic chips, sesame seeds, poppy seeds and a little course salt. Oh my, this bread is incredible. I’ll try to attach a picture in your picture area. Thank you again for this wonderful white bread recipe.

    • Frank

      I must try your “everything” loaf. It sounds incredible… Thanks for sharing.

      • Jeanne

        Did you try the “everything” bread? We had it last Sunday toasted with a poached egg on top. Oh my. My sister put chia seeds on hers and my son added sunflower seeds along with the rest of the seeds. All very good

  1655. Tara and Marianne!!!

    The recipe turned out so well! We were surprised how good the bread came out and how it didn’t stick to the parchment paper. The brand PaperChef worked well! It was perfect golden. Thank you Jenny for your wonderful recipe! You are a superb chef! Thanks to your professional advice! 🙂

    Marianne (10) and Tara from Canada, Orleans

  1656. Syl

    Do you use regular bake setting on oven or convection bake? Is one preferred? Thanks!

    • Jenny

      I always use a regular setting for my baking and cooking, and not convection.

  1657. K

    Love your website! May I know what’s the brand of your Dutch oven?

    • Jenny

      It’s by Le Creuset.

      • Mary Beth

        Sam’s Club has a nice alternative to your very expensive Dutch oven: Tramontina 6.5 qt for $40. Given a good review on PBS cooking show.
        I will be trying your bread recipe in mine this afternoon.

        • Jenny

          Please check the specifications on Tramontina as I think it’s only rated oven-safe up to 400 degrees F.

          • Frank

            I have a 30 year old dutch oven and recently purchased the Tramontina dutch oven on Ebay for $43. It bakes the bread as well as my old school dutch oven.

        • Stephanie

          Hey Mary Beth, I have the same dutch oven from Sams. I’ve not had any problem with the 450degree temp.

  1658. jimofoz

    Great recipe. I’ve been passing it and your link around all over the place. Love the results. Thanks.

  1659. Jerry DeVilbiss

    Jenny,

    I have been making your Faster No Knead bread in a Dutch oven for six months with great success. I’ve shared the recipe with friends and they all are happy with it, too.

    However, I would like for the crust to be harder. Is that possible? If so, what would I need to do to make the crust harder?

    Thanks,

    Jerry DeVilbiss

    • Jenny

      You could try baking it even longer after the lid comes off, maybe 20 minutes or so but keep an eye on it. You may need to reduce the temperature if you bake it much longer.

  1660. david

    I’ve made this and it came out great thank you !!!could i make this into a baguette shape??? i’m really into those and i call this recipe a Ciabatta..

    thank you

    • Jenny

      It seems to me that this dough is too soft to hold a shape but it could work if you had a baguette-shaped pan. I’m not sure, however, if there’s a way to cover it while baking.

      • Robert Lewis

        I tried this as a baguette. I got it to hold its shape. Crust was amazing, but inside was too dense and not airy. Suggestions? I let it rise overnight. Thanks!

  1661. gary

    Jenny
    First I love you and your videos and your is very lucky. That being said I bought a clay pot online romenoff or something I have try many of your recipes you are great the bread mine did not come out right I thought I followed everything to the tee but my center was doughy Even after another 10 min do you think it was the clay pot. When I took it out of the oven it was smokin so I sure when I started the bake cycle it was 450 let me know your thoughts love your site.
    Gary Sunderland

    • Jenny

      I have never used a clay pot but as long as it’s rated to be safe at 450 degrees F it should be okay. If the pot really was smoking I suspect it may not be suitable for such high heat. I see that people have posted recipes online for no knead breads using clay. If your user manual indicates it is safe to 450, it’s important that the pot and lid be preheated very hot and it usually takes a good 1/2 hour to preheat them. Is your pot safe to 450 and how long did you preheat?

    • Red Forest Ranch

      Hi Gary,
      Did you cure your clay pot before your first use? Which means submerged in water for a certain amount of time as manufacturer requires. By the way clay, stone & wood because they are porous soap is a no no.

  1662. Terry

    I made this recipe last week and it was excellent. I like the yeasty taste though and wonder why only 1/4 tsp of yeast instead of a full teaspoon. Also, I usually use olive oil in my breads. Do you think it would add or detract if I added a couple of tablespoons?

    • Jenny

      The interior of this bread is fairly moist and I have never added oil. You could do a search for any other no knead bread recipes that use oil but it seems to me it might weigh it down.

  1663. kona

    Hi jenny enjoy watching your videos . What changes to bread making have to be made when you live in high humidity damp areas also at high altitudes

    • Jenny

      This is out of my area of expertise. Please look for a website that specializes in high humidity and high altitude baking – I am not able to give you proper information on that.

    • Bonnie

      Hi Kona, this recipe is similar to mist no knead bread recipes out there. I’ve been doing no knead for years. For high altitude you need to reduce the yeast amount considerably. Higher altitudes mean leads air pressure pushing down on bread so dough rises and then deflates if you don’t reduce the yeast. I live at 4200 ft above sea level and if the recipe calls for 2 teaspoons of yeast I use 1 tsp. You may need to add a bit more flour for humid areas. I live the the Mountain desert so I add a bit more water to counteract my dry air. Hope this helps.

  1664. kay

    Hi Jenny! after 1 year of trying to make no-knead bread (unsucessfully) i came upon your YT site. Your ingredients were not much, if any different. It was watching you do it (your method) that gave me the confidence to try one more time, and voila! it worked! the first try, my bread looked just like what i had been trying to get all that time! All your videos and instructions are helpful and easy and produce good results. Thank you for all you do!

  1665. Nicole

    Hi Jenny,I’m having one problem when I make the bread.Twice now the center of my breads have come out soggy.I don’t really know why especially snice when I add the water my dough is dry and not jiggly like yours,could you probably tell me what I’m doing wrong.Thank you.

    • Jenny

      When there’s a problem, I always ask if you are following the recipe EXACTLY? So please tell me…
      1. What kind of flour & yeast are you using?
      2. Are you aerating the flour before measuring?
      3. What utensil are you baking it in?
      4. How long are you preheating the oven?
      5. Are you using the overnight/cold water or faster hot water method?
      6. Do you make any changes, even the slightest, to the recipe or method?
      GIven a little more info, I may be able to help.

  1666. araucano

    Hi:
    A question ……..please?
    Can I make “Faster no knead bread with whole wheat flour instead of
    all white flour? Many thanks in advance!araucano.

  1667. Sharon

    Hi Jenny..this is the first time I have attempted to make bread and following your recipe it came out perfect. A great success!
    If I add one cup of rye flour to two cups of bread flour, would that make rye bread? If not..how can I make rye bread with your recipe?

    • Jenny

      Rye flour does not have much gluten so you would not get anything as light as the plain loaf but you can make no knead rye bread. Most rye breads would also include some caraway seeds as well. Check around at other recipes as you might benefit by adding some wheat gluten. Let me know how it turns out.

      • Sharon

        Thank you..will let you know how my rye bread comes out!

      • Sharon

        Jenny, one more question…how much wheat gluten should I add to 1 cup rye flour and 2 cups bread flour? A big thank you from Scotland!

        • Jenny

          I have never used added gluten so I’m not qualified to advise. I suggest you look around at some other recipes to get an idea. Good luck.

        • Pilar

          Hi Sharon, I am doing this right now and am not adding the extra gluten. How did yours turn out?

  1668. naturelover

    Delicious bread – and so easy. Could this recipe be doubled? Thank you.

    • Jenny

      I don’t think so because the pot needs room for steam to generate, but you could check online to see if anybody had doubled no knead bread.

  1669. Jana

    Hi Jenny,
    I made this bread today. It was really easy, and it proofed really well in the bowl the first time and a little during the 30 minute wait.

    It didn’t rise much in the oven at all. It was rather flat but it tasted okay- needed more salt I think. I used 1 cup of spelt and 2 cups of bakers flour and my yeast was really good as I proofed a small amount first to test it. I used a 5 qt. cast iron Dutch oven
    but like I said it was rather flat. It rose to about 2 1/2 maybe three inches- certainly not as tall as yours.

    What could be the reason for that?

    I preheated the oven, followed all of the steps. The inside is very nice- springy and with some holes, but it’s not very big.
    Also, I see no way to add a photo but maybe that’s on the other page. Thanks for your great recipes!

    • Jenny

      If you follow the recipe exactly you will probably be happier with the bread. I think the spelt flour is the reason it was flat. And any time you want to send a photo just go to the “Your Photos” link at the top of the page.

  1670. Anthony

    Thanks Jenny, i used straight from the tap cold water that came out. I did not make the cold water tap run to make it extra cold. Like I said earlier, the new yeast package did its work, but those 3 cups of flour 8-10 hours later were so wet, it was almost impossible to get it to look like your version on Youtube only after 3 hours with hot water.

    • Jenny

      Either cool or cold water is okay for the overnight method. I make this bread regularly and don’t know what to advise you except to try it again, measure carefully, and follow the recipe exactly.

  1671. Shirley

    Hi Jenny
    I have contacted you before about the weight of the ditch ovens (I have arthritis in my hands).
    I was able to buy a 3 quart size which is not too heavy but am wondering I that is large enough for your 3 cups of flour recipe?

    Love your recipes & thanks for your help

    • Jenny

      I have made mine in a 3 1/2 quart dutch oven so your 3-quart should be okay. Let me know how it turns out. I agree about how heavy these pots are!

  1672. Yvette

    I mad the bread today and it was delicious! Only question I have is that is was half the size of yours. What did i do wrong? Thanks Jenny

  1673. Stephanie

    I don’t have a dutch oven. Is there anything else I can use? thankyou.

    • Jenny

      I have only used an enameled cast iron dutch oven but I have researched online and other people claim to have success using: glass pyrex dish with a lid, stainless steel pot with a lid, clay baker, pizza stone with a stainless steel bowl as a cover. Keep in mind that the lid must be tight fitting and have an oven-proof handle.

  1674. Judy

    Just a note to those interested in working sourdough into this bread….. I just took a loaf of sourdough rye from the oven using Jenny’s method. It is delicious! Was concerned that it might not bake correctly in the dutch oven, but had to try. Well worth the effort! If I hadn’t made rye bread, it wouldn’t have been much more effort than the overnight version.

    Had to do a little figuring to blend my recipe for rye bread with Jenny’s no-knead. For those of you who work with sourdough, you’ll know there are a couple of extra steps involved. And, no, I didn’t knead it. Just folded it over several times and then stretched it a bit to develop the gluten. Did not want to knead out the air pockets. I went for the slightly loose & a little sticky consistency. Just like Jenny’s.

    My husband is enthralled with this dutch oven bread and looks at me with new respect. Love it! It did get me a brand new 5.5 qt. dutch oven, after all.

    So, go ahead and try it, sourdoughs. You’ll like the results.

    • Pilar

      Hi Judy, what amounts did you use for the ingredients and what did you do different, if any? I have a first time starter that is almost ready and would like to give it a shot with your recipe. The starter does not have rye. TIA.

  1675. Judy

    What a bread! Went ahead & made it last week in my cast iron pot with a loose fitting lid. Placed a pan of hot water on bottom shelf to make up for any lost steam. We all loved it.
    Now, I must thank you, because my husband loved it so, that he took me out to find a proper, enamel coated, cast iron, dutch oven! It’s beautiful! Started the bread last evening, using the overnight method and baked it off this morning. Absolutely wonderful. Thank you for such a delicious recipe.
    Am going to try using my sourdough with your method. Rye & pumpernickel breads.
    My sourdough is 50++ years old & is still very lively with a great, clean, sour smell. I named it Ruth and we’ve been “partners in bread baking” for over 40 years.
    Will let you know how it turns out.

  1676. Gwen

    Can you add flavoring ingredients like cheese and/or jalapenos?

  1677. Jeanne

    This recipe and bread are amazing. We’ve made 4 loaves and out of them we’ve made grilled cheese sandwiches, garlic bread and just plain “butter on the bread, crunchy Italian loaf”. This bread reminds us of the bread we use to get back east, crunchy on the outside and soft on the inside. This is our easy, go to bread.

    Thank you Jenny.

  1678. lizzie

    Can I add things like nuts flex seed,dry fruit to this bread dough thank you for your help.

    • Jenny

      Yes you can. Please look in my bread category for other versions of my no knead breads.

  1679. Nancy Z

    Jenny, this bread is soooooo good but never seems to be enough for our family so could I double this recipe to make a larger loaf? Thanks for taking the time to share all your recipes with us.

    • Jenny

      I would check around to see if there is any no knead bread recipe that’s double in size but I suspect it may not work if doubled.

      • Nancy Z

        Thanks for the quick reply, I will check around but I already know it won’t be as good as yours

        • Jenny

          You could always make two loaves.

        • Mary

          I did find a recipe on youtube, called Lazy Man Bread
          He used 4 cups of flour, 1/4 tsp. of yeast, Salt, and
          2 cups of warm water
          I don’t know if this will help you or not
          He let that sit out overnite on counter for 8-12 hours
          He cooked it for 25 mins. at 400 degrees.
          It was very light colored on top, and he failed to let it
          cool, it looked doughy on the inside of the bread

  1680. Judy

    Hi Jenny,
    Just found your site and love that you keep things simple. I want to make this bread, but do not have an actual dutch oven. I do have a deep, cast iron pan, but the lid is not completely tight fitting. I also have a deep, enameled, cast iron pan – no lid, but thought I could cover it with foil. How critical is a tight fitting lid to the success of this recipe? Thanks for your assistance.

    • Jenny

      A tight fitting lid is critical because the bread needs to steam inside the pot. (you asked this question on my multigrain no knead bread recipe last Saturday and I answered it there the same day)

      • Judy

        I’m sorry…..I could not find my question after submitting and thought it had not registered. I realize that you are not supposed to ask the same question twice. Please forgive my oversight. I do appreciate your answer.

    • Carol

      I made my first loaf with a big disposable foil pan which I used to cover the loaf. I thought it turned out fine. I started making the bread so often that I bought an enameled dutch oven at Marshalls.

  1681. Janet

    Hi Jenny, can we use a cast iron pot with an enamelled interior? I have a ceramic dutch oven also if that can be used. love your videos. You’re hilarious!

    Thanks,
    Janet

    • Jenny

      The best pot to use is enameled cast iron, like mine which you can see in the video.

  1682. Jen

    Hi Jenny,

    This is an amazing recipe and so easy! My question is…can I add sourdough starter without messing up the recipe/outcome? Thanks for your great recipes! Jen

    • Jenny

      I believe you can but I am not very knowledgeable on this. However, there is good information on the web telling how to do it. I just googled “no knead bread with sourdough starter” and it’s there. I’m sure it would taste fabulous but I don’t have the patience for sourdough…. yet!

  1683. Moz

    Brilliant recipe. Having made bread the traditional (lots of kneading and leaving to rise) couldn’t believe how easy this is. I cook it in a ceramic covered casserole dish bought for £12 from a local supermarket – it works well, Thanks

  1684. Barbara

    Hi Jenny!
    I like your recipe and saw the video, bread turns out really delicious! I wanted to ask you if you have ever tried to put olives in this bread, if so, how much olives do you put and is there any changes in the recipe?
    Many thanks and warm regards

  1685. ama

    I loved watching you make this bread. I like your recipes. Thank you Jenny madam.

  1686. Monika Griffin

    Do you use a fan-forced oven or a regular?

  1687. Shirley

    hi Jenny
    I have a problem I would like to make your no knead bread but can’t lift the weight of these cast iron pots as I have arthritis in my wrists. Is there any other way I can bake them., I wondered if I could use an cast iron frying pan plus water in the bottom of the oven.
    Any suggestions would be appreciated
    Thanks

    • Jenny

      I know those Dutch ovens are very heavy. I have only used a Dutch oven for my bread but I searched online and other people say they have made this bread in a stainless steel pot with a lid and a pyrex dish with a lid. Whatever you try, make sure the vessel is safe to use at 450 and that the lid has an oven-safe handle. Also look at my “Your Photos” page (https://www.jennycancook.com/category/your-photos-my-recipes/) as someone made this loaf in a pyrex loaf pan with a pan of water in the oven. Good luck and if you have success with an alternative container, please share it with us. Thanks.

      • Reenee

        Hi, my comment is for Jenny w/arthritis….I used my 2″ deep 10″ diam. cast iron frying pan and kept it in the oven (after the heating up of the oven) while dumping the dough in. Covered it w/my 3-4″ deep 10″ diam. spring form pan. I then removed the lid (spring form pan) then the finished bread. I removed the pan later. I hope this helped. BTW….the bread is A-m-a-z-i-n-g!!!

  1688. Granmama11

    My bread looks exactly like yours and it is delicious ! I can’t believe all the flavor with just 1/4 tsp yeast and 1/2 tsp salt! I will make this a lot come winter. It will be delicious with a big hot bowl of homemade soup! And so EASY!!! Thank you so much .

  1689. LOUISE

    JENNY; I FOLLOWED YOUR RECIPE TO MAKE ‘FASTER NO KNEAD BREAD & UNFORTUNATELY IT DID NOT COME OUT RIGHT. THE CRUST LOOKED BEAUTIFUL & WAS NICE & CRUSTY BUT THE INSIDE WAS SOME WHAT RAW.
    I USED A HEAVY STAINLESS STEEL POT & I HAVE AN ELECTRIC STOVE.
    YOUR RECIPE STATED THAT YOUR OVEN TAKES 35 MINUTES TO REACH 450*.. IT TOOK MY ELECTRIC OVEN 7 MINUTES. AS A RESULT MY BREAD STARTED TO BURN.. I WISH I HAD A GAS STOVE.
    MY AREA DOES NOT PROVIDE GAS. (FLORIDA)
    WE LOVED YOUR RECIPE. CAN YOU HELP ME? (ALSO I AM BUYING A DUTCH OVEN.)
    THANK YOU,
    LOUISE

    • Jenny

      I’ve had electric ovens myself and no oven, gas or electric, can ever reach 450 degrees F in 7 minutes. It’s just not possible. And if the oven is not hot enough, the outside of the bread will eventually cook but the inside will not. I suggest you try again with an oven thermometer and once the oven is definitely 450 (it should take at least 1/2 hour), and the covered pot was preheated in the oven, you will probably have better luck. Just be sure you follow the recipe exactly with no changes whatsoever. Please let me know how the next one turns out.

  1690. Desa-Rhea

    I love it! Thank you for this recipe. I tagged you on Instagram as well. This is the easiest bread I’ve made to date!! I love your videos too- let us know when you will hold a live cooking show, I’d pay to come see that! – A young fan xoxo

    • Jenny

      The photo you posted on the “Your Photos” page is in a loaf pan and looks great. How did you make it in a loaf pan? Did you cover it? Please let us know. Thank you.

      • Desa-Rhea

        Hello Jenny!

        Well I didn’t have a Dutch oven, so I used what I did have. I did not cover this either. However I did place a small casserole dish filled with water right next to the loaf pan. Next time, I will use the parchment paper. Also my family devoured this- I’ll be making another loaf tonight 🙂

        • Jenny

          Thanks so much for sharing. I’m going to try this myself.

        • Adele G

          Hi Desa-Rhea,

          I do not have a dutch oven too. Questions…
          Did you spray with oil before you put your dough in for baking?
          What is the function of the water in a dish that was place beside the loaf pan?
          Did you mean by using the Parchment paper, your bread will not stick to the loaf pan?

          Thanks

          • Jenny

            If Desa-Rhea doesn’t reply I can tell you that parchment paper is the easiest way to transfer this sticky dough from the bowl to the baking utensil and putting a pan of water in the oven creates steam, which helps the crust of the bread to get crispy.

      • Adele G

        Also to add…

        I made this no knead bread using a round spring-foam pan. The ones used to bake cake. I did spray with cooking oil before putting my dough in the pan. It turned out great!

  1691. Sandy

    Oh My Gosh!!!

    I used your recipe but put a pan of water in bottom rack of oven and open baked in a small tin cake pan on the middle rack. WOW is all I can say. I used only one half teaspoon of salt for a lower sodium bread. Everyone loved it. Thanks so much for sharing this recipe. Another one is rising as I type.

    • Jenny

      What temperature did you use?

      • Lisa B

        I use this recipe a lot. I have added different ingredients & experimented with both sweet & spicy additions. I bake in an open shallow oven safe to 450 degree ceramic baking pan. I bake at 450 for 30 to 32 minutes. It always comes out great! I don’t put a pan of hot water in the oven for this recipe. I do preheat the oven for 30 to 35 minutes. The person who said her oven pre heats in 7 minutes may have been going by the oven that beeps after 7 to 8 minutes. Ignore that! When baking anything, cookies, cake, pie I always pre heat at least 20 minutes. My oven is electric. I don’t know why manufacturers put in that feature. It’s useless & inaccurate!

        • Lisa B

          & I forgot to say I heat the pan in the oven too. I have one in the oven with diced jalapeños right now!

  1692. Carrie

    Hi Jenny:
    Stumbled across your video on YouTube! I’ve been making the no knead bread for a couple years now and I have to mention I love using parchment too! I’m following your plan to do the quick rise and I’m very excited to try it because I often forget to start my dough the night before.

  1693. Chitvish

    my Faster No Knead Bread rose beautifully and is nicely cooked in the Dutch Oven, but got stuck to the vessel and could not be un moulded! Why could it have happened?

    • Jenny

      Did you use parchment paper? I can tell you that not all parchment papers are alike and with some cheaper ones I tried, the food stuck. The only brand that I use is Reynolds. If you can’t get Reynolds brand I would try using two sheets of parchment. Let me know what you used…

      • Chitvish

        I live in India and used the locally available paper. Will try with a double layer. Thanks.

  1694. Lorie Landers

    My friend and I are making your bread right now in the RV park. My daughter who is gluten free wanted to know can you make this bread with gluten-free Flour?

    • Jenny

      I don’t think so. This bread recipe needs gluten.

  1695. Barb

    What size Dutch oven did you use Jenny?

    Thanks!

    • Jenny

      It was either a 5 or 6-quart but I have baked this bread in a 3-quart. I think 5-quart is the size of choice.

  1696. Gail

    I am going to try and make this no knead bread today, but am not sure how much is a cup of flour? Would you be able to give me weight in grams or ounces ? Many thanks.

  1697. Danilow

    I bought a dutch oven on ebay just to make this bread. It seemed so tantalizing – the crunchy crust was what I was hoping for. It turned out perfectly! A slice of a warm end piece (heel?) was to die for! Later, when I made a little cheeseburger using this bread, it was the crunchy crust again that made the meal. The directions and recipe are top rate. Thanks Jenny.

  1698. Joyce

    Since I am having trouble with this bread could I bake it in the oven like I did the crusty rolls when I did them they were perfect. If so how long do u think I should bake the bread in the oven like the rolls? Thanks for the great receipes.

    • Jenny

      I think this dough is too soft to stand on its own on a baking sheet. I suggest you do a little internet research on this bread since it’s very very easy to make to see what’s causing your issues. It was invented by a man named Jim Lahey and understanding how it works might help you get it right. There are plenty of other recipes and videos for this type of bread available online. Also, you may have better luck with the overnight method.

  1699. Joyce

    Well I made the bread again today & it looked &I felt wonderful BUT when it cooled the bottom crust was so tough that it was impossible to cut. What the heck do u think went wrong?

    • Jenny

      A crusty bread like this usually has a pretty thick bottom crust. If you really can’t cut it, you could try reducing the final cooking time without the lid to just 10 minutes, and make sure to use your middle oven rack. Also, make sure you don’t use a pan that’s dark inside.

  1700. Joyce

    I made the bread this morning &I it has cooled down. I have 2 serrated knifes but they won’t cut thru the crust without forcing it really hard. My bread looks just like Russo I didn’t over bake it. Can u tell me where u got the bread knife u use on ur video of the crusty bread? I would really like it if u would.

    • Jenny

      This bread is always hard to cut when it’s fresh, even when cooled. I have several serrated knives but I keep them sharp with my electric sharpener. Even then, this bread can be a little hard to cut. You could try slicing the loaf starting on the side edge first and not on the top.

  1701. Joyce

    Can I put a cup of whole wheat & 2 cups of bread flour?

    • Jenny

      You can use any combination of flours to equal 3 cups – the more whole wheat, the more dense the loaf.

  1702. Donna

    OMG – this is the best bread I’ve ever tasted! I have made the original overnight Dutch oven recipe many, many times but your recipe was not only faster, but so tender on the inside and chewy on the outside, just the way I like it (I had to eat 2 slices before freezing the rest). Keep giving us these wonderful recipes Jenny. I look forward to receiving all your emails and can’t wait to see what you’ve cooked up next.

  1703. Joyce

    Thanks for the info on the size of Dutch oven. I found a 5qt on sale so I ordered that one just before ur reply to my question about the right size. Am really glad I did. Can’t wait to get it so I can make the bread. I tried once before but the dough didn’t rise so I thought I did something wrong. But I used all whole wheat &I I see u told another person to mix the wheat with white bread flour. So hopefully mine will rise like it should. Love all ur receipes a lot

  1704. Yasmin Jaffer

    I made the faster no knead bread and was amazed with the result. I have a question. Can I use a stainless steel vessel instead of a cast iron one and if yes how long should it be preheated?

    • Jenny

      If you had amazing results I’m not sure why you would want to change the vessel but I can’t say from experience since I have only used my enameled cast iron pot. They say that as long as the vessel can be heated empty to 450 degrees F and has a lid with an oven-safe handle, it can be used for this recipe but I would also want to make sure it’s a heavy pan. No knead bread is a very popular method so you can find a lot of information about it online, including what vessels other people have used. Whatever you use I see no reason to change the time or temperature.

    • Caette

      I made it for the first time using a disposable aluminum pan to cover it and eventually got a Dutch oven. Both turned out. The idea I think is the first part of the cooking is to hold the moisture and heat in and the last part with no cover, to get the crust. It’s explained on the FB page Bread in Five.

    • Bonita

      My son took his Dutch oven with him when he moved out, so I no longer have one. I have been using my stainless steel one and have made 3 or 4 loaves so far that have turned out amazingly!!! I do get someone to help me so the loaf can be dropped into the pot quickly without losing too much heat.

  1705. Rahul

    Hi Jenny,

    I always wanted to make my own bread and I must say your quick recipe really seems fantastic. Is it possible to get the same results if I would like to use a microwave oven instead of the baking oven you used? If yes, would you suggest how to use it. I mean the amount of time and other things etc.

    Thanks

    • Jenny

      A far as I know it is not possible to bake a loaf like this in the microwave. There are some recipes for bread in a microwave but they will not be a sandwich loaf like this.

  1706. Yvonne

    Hi Jenny,

    I loved watching you make this bread but sadly I do not have a dutch oven – can this be made in a normal gas oven – if yes, what would be the gas mark setting to use and for what time too. Also would I still have to use parchment paper. Please help. Many thanks.

    • Jenny

      “Dutch oven” is what we call the pot used for this recipe – it’s not the oven. This bread is made in a regular oven, either gas or electric. To be clear, the dough goes into the preheated “dutch oven” pot, with the lid, and that goes into your baking oven. Please see the conversion chart in my blog for your oven temperature. I believe the gas mark setting would be 8. (https://www.jennycancook.com/category/a-metric-conversion-chart/) Good luck with the bread!

  1707. Gammy

    Hi Jenny! Not being a bread maker I was tickled to taste your yummy no knead bread and surprised that I had succeeded. One problem that’s probably my fault is that my Dutch oven has a large and high domed lid which forced me to lower it a rack instead of baking the bread in the middle rack. The crust and bottom were tasty but really hard to chew, and I’m blaming that on the use of the lower rack. Do you agree?

    P.S.(Jenny, I feel as if I know you after watching so many of your videos. You are pretty, charming, funny and a great cook and recipe maker. Thank you for being you.)

    • Jenny

      I think it’s possible that with the bottom of the pot being closer to the heat source, the bread would be overdone on the bottom. If you have the lid from a different pot (it must be oven-safe to 450 and have an oven-safe handle) you could try a different lid that would allow you to use the center rack.

      • george medeiros

        Aloha jenny from the island of oahu hawaii, why cant you use a piece of tin foil as a cover. Just wondering

        • Jenny

          You need a tight seal to create steam inside the pot.

  1708. Deborah Sanford

    Jenny

    I made this bread with whole wheat flour. It was drier then yours before rising. Do I need to add more water or what do I need to do?

    • Jenny

      I make it with whole wheat flour a lot and some days the mixture is moist and another day it’s drier. That’s just how it is with baking. If it’s too dry and too stiff to mix, you can definitely add a few tablespoons of water. But also make sure you aerate the flour before measuring because you may be using too much flour. Keep in mind that this dough won’t be as moist as the one using white flour and the loaf will be more heavy and dense (but I like that kind of “peasant” bread). You can also try using 2 cups of whole wheat and one cup or bread or ap flour. Let me know… https://www.jennycancook.com/recipes/faster-no-knead-whole-wheat-bread/

      • Thomas

        You can compensate for the change in flour by adding 2 tbsp of vegetable oil. Works great!

        • Jenny

          This is good to know, thank you. I will try it for sure.

  1709. Bob

    Been wanting to try making a no knead loaf in my dutch oven and came across your recipe. Was a bit skeptical with just a three hour rise, but it turned out to be one of the best tasting loaves I’ve ever made! Outside was very crusty and the crumb was moist and favorable.

    Never had the inside come out so moist, but I really liked the texture. My loaf seemed to rise higher than the one in your video and was not as big around . I used rapid rise yeast so I wonder if that made a difference? The loaf also split in a few places and was quite dark in a few spots. But searching for photos of Dutch oven loaves on the web, mine looked similar to other examples. I preheated the pot for about 45 minutes so maybe that could have caused the extra browning. I baked covered for 30 minutes and uncovered for 10.

    Thanks for the great recipe and funny video. By the way, I think the writing on the baseball might be what they call an autograph… LOL.

  1710. johnj

    Hi Jenny, When making your no knead bread I used a cast iron dutch oven. Seemed to work great .My only problem came when trying to remove the parchment paper it was differcult to remove ,It pealed off in small pieces.What did I do wrong.

    • Jenny

      It may be the brand of parchment paper you’re using. I only use Reynolds and it has never stuck to anything. I tried a different brand once (because it was precut sheets) and it didn’t even come close. My cookies stuck to it and the grease seeped through onto the baking sheet so I swore I would never switch brands again. I can’t imagine you would have that problem with Reynolds.

    • johnj

      Hi Jenny,Thanks for your quick response.I think you could be right,the last bread I made I used a different parchment paper.I will try the Reynolds paper. (Thanks again)

  1711. Tessie

    Hi Jenny, do you have a recipe for Turkish Bread? I know there are Turkish Bread recipes but I find your bread recipes are so easy and simple to follow, and I like that.

    Thank you.

    Tessie

  1712. Tessie from Australia

    Hi Jenny,

    I baked the bread again today and it worked. I am so happy. My husband and boys really like it. They have not stopped eating it. Won’t be any left for breakfast.

    Thank you again

    Tessie from Australia

  1713. Tessie

    Hi Jenny, I followed your instructions but somehow my mixture did not look like yours. i found that the mixture did not rise both times before I put it in the oven. I wish I knew what I did wrong. I will however still trying until it comes out just like your bread. Thank you.

    • Jenny

      Don’t give up. Make sure your yeast is fresh because it does not keep well once it’s opened. That’s why I use the packets. Remember, this dough doesn’t rise like regular yeast bread – it gets puffy and bubbly. Keep me posted.

    • Tessie

      Hi Jenny, do not worry about replying to my comments. I read your recipe again and some of the comments and I think I did not follow them properly. With the hot water I actually turned on the jug and the water was boiling, which I poured 2 cups (silly me should be 1 1/2 cups. I also did not preheated my Dutch oven. Just put it straight in the Dutch oven and into a hot oven. My oven only goes to 250 fan forced.

      I will make it again today and see what happens.

      Thank you for the recipe.

      Tessie from Australia

  1714. Alex from Toronto!

    Hi Jenny,

    Do you know if this recipe is freezer-friendly (pre-baking, of course). Since it’s so easy to make, I was thinking I could make several at once, and freeze the dough before baking. Have you ever tried freezing or know if it would work?

    Thanks!

    • Jenny

      I’ve never frozen this dough and I know that freezing is not very friendly to yeast. I’m sorry I don’t know if you can freeze it. I looked around online and was not able to find anyone who said it works.

  1715. FLOYD SMITH

    Being an older gentleman, (86) I have been baking bread for a very long time.
    I have always kneaded the dough by hand (even though I have a good
    Kitchenaid mixer) and my bread was always a welcome treat at the table.
    However, after trying your no-knead method, I may never knead another
    batch of dough. This is soooo easy and the bread is sooo good. Now the
    time I used to spend kneading I spend watching your vidoes. Thank You!!

  1716. Alex from Toronto!

    This was my first attempt at breadmaking, and I am beyond impressed with how well it turned out, and ‘easy’ doesn’t begin to describe this recipe – SO easy and virtually foolproof! You are so right, Jenny, it is the most forgiving recipe ever! I used 2 cups all purpose flour and 1 cup whole wheat flour. I was worried I didn’t mix the ingredients enough before letting the dough rest for 3 hours but it still turned out perfectly! I also used a glass bowl/lid set and it worked just the same (I’ll keep my eyes open for a dutch oven still, but the glass worked just fine for the time being).
    Thank you so much for sharing this (and other!) great recipes – this is my first time trying one of your recipes, and I am completely hooked!

    Please keep sharing these awesome recipes and videos!

    • Amanda from Vancouver

      Alex from Toronto – your review has sold me. I’m definitely going to try this recipe!

    • Arlene From Florida

      Wow, Alex i tried this receipe and it was amazing. You sure got me hooked on this one. It was soooooo simple and the taste…. delish !!! Thanks.

  1717. Thomas

    This bread is FANTASTIC! It is now THE bread in our house. A side note: some 30+ years ago I bought a home-style meat slicer. It promptly got relegated to the neverland of unused and unwanted appliances. On a lark, I dug it out, cleaned it up, and tried using it to slice the no-knead bread. Nirvana! It gives us perfect slices, and this useless old appliance now has a place of privilege in our kitchen!

  1718. Laura

    Made the bread today, it was a success. My hubby loves it! Thank you for sharing the recipe.

  1719. Mary Ann

    Hello Jenny, I am writing to you on a cold snowy Maine evening. My partner and I just finished a spaghetti dinner accompanied with your amazing bread. I have made your Polish doughnuts so there was no doubt that your bread would be just as incredible and it was. The only adjustment I made was I included 1 C of wheat flour in addition to 2 C of all purpose King Arthur’s flour. Perhaps that made the difference. I will be making this again,for certain! Thanks, MA

  1720. Russ A.

    Can you be a little more specific on the temp of the water. I thought that if the water is too hot it would kill the yeast. I am guessing somewhere around 115F would be about right.

    • Jenny

      My hot tap water comes out at around 130 degrees F. and it does not kill the yeast.

      • Sheila

        Hi Jenny. I missed you on your talkshow and was looking for a bread recipe – and there you are! It’s good to see you..love the blog. Now I made the bread with whole wheat flour – very dense, did not rise. Any tips? I used a corning dish with a glass lid – did everything step by step. Please help. Maybe I should change up the flour ratio? I was so excited – now my husband loved it but it was too dense….and ahem*** gassy…. I will follow this though and try those yummy looking lemon brownies!

        • Jenny

          In my recipe for the whole wheat version I stated that it’s not a soft loaf like the original. Any loaf that’s 100% whole wheat will be more dense but I really like that kind of heavier “farm” bread. I suggest you try 2 cups whole wheat flour with 1 cup of bread flour or all-purpose flour. That should satisfy both your and your husband.

  1721. Just found you on You Tube

    Came across your video for Fastest No Knead Bread. I could kick myself for buying that darn Bread Machine now. I am soooo psyched to try yours for my
    Clan here, this weekend. You had me cracking up with your deadpan humor.
    Honestly, it takes a lot of laughter to cook for mine, so you are right up my alley in motivation.
    All the best! Keep them coming.
    Mrs. Nann

  1722. Gwen

    I have made this bread from your recipe many times. I do not have a Dutch oven so I used a Pyrex casserole with the lid. Turned out fine.

    • Sheila

      Hi Gwen. I did the same – used all whole wheat flour. Not great. Will try again tho.

      • Jenny

        All whole wheat flour will definitely be a more dense loaf (with lots of fiber, though). Try part whole wheat/part all-purpose or bread flour.

    • Daphne

      Yeah, I tend to use plain aluminum baking pans ungreased. They work great. I’m experimenting to see if I can half the recipe and make a smaller loaf. I know, I know: “Why?!!” LOL.

  1723. Perry

    Hi Jennny.

    Can’t you use a cheap ol’ steel pot in place of a Dutch oven?

    They say that Dutch ovens hold heat better, but what does it matter, because it is in the oven, which retains heat.

    In fact, why can’t you just use steel pots for stews and whatnot?

    Thanks.

    Perry–a new fan.

    • Jenny

      I’m really not sure. A heavy Dutch oven creates steam which is essential to this method. If it’s a heavy stainless steel pot and you know it can be preheated dry to 450 degrees, then it might work. I wish I had a better answer.

    • Daphne

      You can use pretty much anything you want. I’ve used a 4 quart Creuset for this loaf but I usually use whatever is easiest to pull out of the cabinets. Like if I’ve just used my cookie sheet for cookies, I’ll just wash it and use that. You don’t need to grease aluminum baking sheets for this, and I’ve used 1/4 and 1/2 size sheet pans, they both work. I’ve also used a pizza pan, a non-stick cake pan, and a ceramic lasagna pan. LOL. If you use something that doesn’t have its own cover, just cover the dough with a piece of aluminum foil for the first part of the baking. Anything that can withstand the oven temp is going to work. Bread has been baked for centuries without Creuset cookware. LOL. Hell, if you want, you can wrap it in aluminum foil and cook it on right on your oven rack, then use gloves to remove the foil for the last 10 minutes. You don’t have to change anything about the recipe no matter what pan/plate/dish/pot you use.

  1724. virginia

    jenny I just found your recipe can I make the bread in a Romertopf clay baker? and can I put in the clay pot the dough to rise in it? if so could you give me all your ideas on how to….the recipe looks fast, simple, and health… thank you for sharing your gift with all of us.

    • Jenny

      First, you can not rise the dough in the same pot you bake it in because the baking pot has to be preheated first. And second, I don’t know if you can preheat a dry clay pot to 450 degrees F.. I thought a clay pot had to be soaked first but this loaf goes into a dry pot. Please check around for no-knead bread in a clay pot and you might find someone who has done it – I’m just not sure.

  1725. Daniel Davis

    I tried making this yesterday and it came out great. I think this is going to be my future go to bread making recipe. I found it by doing a YouTube search for no knead bread recipes. From that I found your website. I see a lot of recipes here I plan on trying.

    Thanks so much for sharing your knowledge.

  1726. Mara Santiago

    hi! been watching almost all of your bread recipes. want to try your “faster no knead bread” but i’m afraid there is no pot available in our kitchen, will there be any alternative for this? 🙂

    • Rhonda

      Check out the recipe for Jenny’s ‘No Knead Crusty Rolls’. They are terrific, just as easy and delicious, and do not require a Dutch oven. However, a Dutch oven is a good pot to have in the kitchen. They are available lots of places where cookware is sold ranging from $20 on up…also, many good ones can be found at yard sales or in thrift stores. Best of luck!

  1727. Jocelyn mckaughan

    Love this bread. Soo good & easy to make. Would like to know the best method for storage. I can’t eat it all in one sitting or I will need to convert my 8ft living room window to an over head garage door. Thank you for sharing your skills.

    • Jenny

      In a perfect world, bread would only be eaten within an hour after it’s baked! That’s when it’s the best. After I have my first slice (make that 2… sometimes 3) I store mine in foil, never plastic, and keep it on the counter for a second day. I re-crisp it in a 325 oven by placing the cut side of the bread down on a piece of foil, then directly on the oven rack for about 7-10 minutes. After the second day, I keep it refrigerated in foil and it seems to keep for another couple of days.

      • Sue

        If you want to keep your bread crust crispy try wrapping it in a clean kitchen tea towel. I have a linen cloth bag (Xmas gift from my daughter) which I use to store my crusty bread. This was the traditional way of storing crusty bread back in the day before we had plastic anything. It won’t keep the bread indefinitely like a plastic bag, but this bread is not intended for long shelf life since there are no preservatives like store bought. The loaf never lasts more than two days in our house anyway! I think you could buy or sew up one a linen bag, but honestly, just dedicate a tea towel that is free of soap residue and wrap it up like a present and that should work just as well.

  1728. Shirle C

    Anyone looking for those Dutch Oven pots. You can spend a couple hundred bucks for one. But I found them at K-mart & Sears for $39.99.

    • Jenny

      Wow, that’s a great price! For anyone buying, make sure the one you buy is oven safe to 450 degrees, including the pot handles and the knob on the lid.

  1729. amy

    Hi Jenny… I wrote a note last week about my epic fail of this recipe.. you apparently have ignored it and it seems you only choose to allow happy successful notes? Would you be willing to at least speak with me via my email in private so I can figure out WHY this recipe totally failed for me?

    thanks,
    amy

    • Jenny

      You made those comments on my No-Knead Whole Wheat bread recipe and you will find that they were posted there on the same day with my response. I would be happy to try to help since it’s important to me that my recipes work for everyone. Here’s where you made your comments: https://www.jennycancook.com/recipes/faster-no-knead-whole-wheat-bread/
      p.s. I allow all comments but I can’t help it if they are mostly positive. 🙂

    • Christine Camm

      Amy your such a cry baby what do you want Jenny to come over and show you LOL !! JUST GO TO JENNY’S YOU TUBE CHANNEL WERE SHE SHOWS U STEP-BY-STEP YOU PROBABLY USED OLD YEAST OR YOU PROBABLY THOUGHT IT WAS TOO WET AND YOU OVER FLOURED IT SHE HAD OVER 2,000 COMMENTS AND SHE IS GOING TO SIT THERE FOR 4 DAY TEXTING COMMENTS PEOPLE LEAVE THEN THE NEXT RECIPE SHE DOES SHE HAS TO SIT THERE FOR ANOTHER 4 DAYS TO TELL YOU ITS OK WATCH THE DAM SHOW AGAIN OR GO TO ANOTHER THEY ARE ALL MADE THE SAME SO GIVE IT UP!!

  1730. Lynn

    Do you have a ciabatta recipe my kids love them , i hope you can help me with this, thanks in advance! God bless you more for sharing your talents!

  1731. Elza

    I really liked the video. Could you write the recipe in grams? Thank you

  1732. Donna

    Hi Jenny!!!! Best Bread I EVER made. Thanks keep the recipes coming

  1733. khabirah

    jenny where did you get your dutch oven from?

    • Jenny

      I’m not sure since I’ve had it for along time. I think I got it at Sur La Table, one of my favorite stores.

  1734. Jack

    Hi Jenny, enjoy your video very much .I have two questions . when you made your white Bread and you put hot water in it, does that not kill the yeast. Also can you tell me how long does 100% whole wheat bread stay good. A friend told me that Whole wheat bread goes bad fast

    • Linda

      HI, for all those worrying about hot water temperature killing the yeast, I read when I first started making bread that when you add the yeast to the flour, weather instant for a regular yeast , the water should be 120 to 130 degrees because the flour cools off the water. on the flip side either one of the yeasts in liquid must be lukewarm. Happy bread making.

  1735. V. Stoen

    OMG Jenny you absolutely crack me up ! I love your recipe for this bread but also love your story about the dirty base ball and the bread porn , too funny ! You really hit my funny bone !

  1736. Marty

    Hi Jenny / The bread looks delish / I want to buy a Dutch oven / Can you tell me the quart size you use ? / Thanks so much

    • Jenny

      It doesn’t say but my dutch oven measures 10 inches across the top and 9 inches across the bottom.

  1737. Ratri

    Jenny,
    I put in the exact amount of hot water in your recipe but the dough seems to crumbled and not as ‘liquid-y’ as yours like – as if it needed more water.
    Can I add more then?
    Thanks.

    • Jenny

      You should not have to use more water. I suspect it may be the way you are measuring. Assuming you are using bread flour or all purpose flour, make sure you aerate the flour before measuring. If it’s weighed down in the container you could be getting too much flour. Stir the flour well before measuring and use a dry measuring cup that’s flat on the top. In one move, scoop the flour and then level off the top with the back of a knife. And measure the water in a liquid measuring cup, looking at the markings on the cup at eye level. So many people are having success with this bread that it must be the measuring. Let me know…

  1738. Lilian

    I “sit” here in a rurual little Kenya-town + just found you because i also love bread … you are not only a great cook … but funny with a sexy mind … 😉 tnx

  1739. Linda

    Bought myself a cast iron dutch oven after seeing your recipe for this bread. I’ve been eyeing these for a long time and decided to go for it. 1st try and it turned out so well. I impressed my boss with it now he wants it all the time. Now I have leverage! lol. Thanks so much for all that you do and share. I am making your recipes for the upcoming winter coming my way in Pennsylvania. I’ve quit dieting but with your recipes I know it’s healthy, easy and delicious.

  1740. Aunt Saucey

    Just made this recipe but I added garlic and grated cheese and topped it with a sprinkle of rosemary!! DELICIOUS 🙂

  1741. Lenneke

    Hi Jenny! I just made your faster no knead bread and it looks really great!
    Almost can’t wait to taste it, but it is still too hot……. Thanks for this wonderful recipe from a Dutch fan!

  1742. monkfry

    So EASY!! Made this tonight. The only thing I did different is to brush the top with butter at the end. I doubt it needed that. My girlfriend is getting a little bent because now I’m in the kitchen cooking and baking all kinds of stuff (In a joking way) She’s the best but damn Jenny every recipe is really GOOD! Thanks for posting and my folks are into your channel too. Now if you only had a focaccia recipe. . . . ,

  1743. Shae

    I stumbled on your site, as well–was researching “Boule” no-knead bread. The information for making it sooner with hottest tap water for same day use is the best information I’ve come across. Now, we have two ways, the cooler tap water for overnight rising and hot tap water method for same day bread or rolls. I need that same day method for “wow” dinner rolls. Can’t be beat now.

  1744. Lydia

    Hi Jenny,
    I have made this bread before, but it took over night to rise. Then came the very hot dutch oven and I had to “gently” place the ball of dough into the pot using just my hands. Did have protection for my hands but my wrists didn’t so they burned a couple of times.
    While the taste was very good, for some reason I never had the desire to make it again.
    I found you by accident, watched your video and I now have a loaf rising in my kitchen.thanks so much for sharing.
    I was looking for a recipe for garlic bread with garlic as part of the ingredients within the loaf its self. I have tried but can’t seem to get it right, can you help ?
    Thanks for listening, take care and keep cooking.
    You know have a new fan.
    Lydia Rose
    New Mexico

    • Jenny

      This no knead bread makes amazing garlic bread so why not add one or two cloves of crushed fresh garlic into the dough when you mix it up? Then you can slice it and make “double garlic” bread slices using my garlic bread recipe. Boy, that sounds good!

      • Beth

        Hi Jenny – Will fresh garlic and rosemary mess up the rising process? I know that garlic and rosemary are antibacterial or something like that and I know that yeast eats bacteria. Should I add it in after the dough has risen?

        • Jenny

          I think you could add it right into the dough at the beginning. This is a very flexible recipe.

  1745. Cecilia

    I recently discovered your site and I’m obsessed. I’ve been reading and reading. I love your videos so much. You are just so adorable. I made your No Knead bread today using wheat flour. It looks good but it’s super dense. Good enough to have with a meal but not to use for sandwiches. Is it supposed to be like this? After making it, I re-watched your video. I noticed in the video, you said to use “very hot water” when mixing with flour and yeast. However, your printed recipe says “very warm water.” I used the warm water. My yeast is also new. I noticed also that after the 3 hours covered, it didn’t look as large and bubbly as yours. I will make it again but with regular flour next time and using the hot water.

    • Jenny

      I just made the whole wheat version this morning. Yes, it is a very dense bread, not suitable for sandwiches but great with a bowl of soup. I had a slice with scrambled eggs for breakfast. I prefer the whole wheat version for the fiber (& I’m used to grainy, dense breads) but you could try doing one with half whole wheat and half white – I’m sure that would be much softer. And I’m glad you mentioned the water because I will change the printable recipe to match the video. It should be very hot, but not boiling, water. I use hot tap water. Also, the whole wheat version doesn’t look quite as puffy and bubbly as the white one but it still bakes up beautifully. I noticed that for some reason, the whole wheat loaf seems to get softer the next day or two. p.s. Cecilia is my middle name (the patron saint of music).

  1746. khabirah

    I want to try this today but I don’t have a dutch oven. I read another comment where someone else had a similar situation. I on the other hand have an oven roaster with open and closable slits at the top. I this usable for this recipe or no?

    • Jenny

      I have only used a Dutch oven so I can’t say for sure but the pan has to be suitable for this very high heat.

  1747. Iqbal

    OMG IT’S SOOOOO DAMN GOOOOOODDDDDDD

  1748. khabirah

    Hi jenny. I saw that this recipe was foolproof, but I have to be honest. I am hesitant when it comes to cooking with yeast. I understand that it is so temperamental. Like it depends on the weather, the temperature inside your home, etc. So, although I have never cooked with yeast, I would like to overcome. So I went to shoprite and saw a couple of different kinds of yeast. I am not sure but maybe it depends on which of your bread recipes I am making that may require different yeast. At the store I saw active dry, instant, the ones that come in a jar and you have to scoop it out and the ones that come in a packet. The packets were 1/4 oz each but together they would equal about 2 and 1/4 tsp or something to that affect. I know this comment is long, but I just want to get the right ones, before I start this journey. The packet brand I saw you use in your videos a couple of times. So can you help me out?

    • Jenny

      I agree that yeast can be temperamental but not with this recipe. I get the same results with this bread using either instant or regular active dry yeast. The reason I buy the packets is because yeast can expire and lose its potency once it’s opened, which is why I keep it in the freezer after it’s opened, even a packet. I use what I need and fold it over and clip it shut and freeze the opened packet. If you buy a jar you would probably never use enough before it loses potency so I recommend the packets, especially for infrequent bakers. For this bread I would recommend buying the packets and you might feel better using the instant yeast.

      • khabirah

        wow thanks a lot…that really helped. I’ll let you know how the bread turns out

      • Lynn Scott

        Just a note for anyone who cares. I bought my yeast several years ago and it’s still good. It is Bob’s Red Mill. They store had it in the fridge so I keep mine in the fridge too. Enjoy making your bread.

  1749. Kasey

    Jenny, am I able to add some small bits of crumbled cheddar into the dough to make a cheese bread without compromising the outcome?

    • Jenny

      Yes, I see quite a few recipes online of this famous bread that have cheese added.

  1750. Marilyn

    I have made this several times and it has rave reviews!!!!! each time!

  1751. Larissa

    I love this recipe!!! It was so easy and it turned out delicious and beautifully. I will definitely be making more of this delicious bread. <3

  1752. annis

    Can i replace the dutch oven with aluminium foil pan and covers it also with foil?

    • Jenny

      I don’t think a foil pan can generate enough heat to create the steam needed for this bread. It really needs a heavy pot that can be preheated to this high temperature. I looked online for anyone who made this bread in foil and did not find anything. You could try searching for “no knead bread without a dutch oven” and see what other people have used.

  1753. khabirah

    can this be made with whole grain pastry flour?

  1754. nasreen

    Hi!i enjoyed watching your healthy recipes.i have a iron saucepan with a lid would that be alright to use for the bread.also do you know how i can make a buckwheat bread the 2ooo year bread looks good but the whole recipe is not available and i tried to get it but it had wheat flour instead of buckwheat.i dont mind if you could have a recipe for spelt bread perhaps or a semi glutenfree bread as i have a bread maker as well and would love to make a lovely glutenfree bread woithout soy.manythanks loving your show nasreen.

    • Jenny

      As long as your lid is oven-safe to a high temperature, the pan should be okay to make the bread. As for other bread recipes, I’m sorry I do not have a recipe for spelt or any gluten-free bread.

      • Peter

        Hi Jenny
        I was just readving some of the comments. I just bought Splet Flour- my understanding is that Splet flour is in the Whole wheat flour family. Would the results not be the same using splet flour in place of using whole wheat flour?
        Peter

        • Jenny

          I’m sorry, I don’t know. You can look through the comments to see if anyone has used spelt flour or research it online.

    • Angela

      I make Jenny’s no knead bread in a dutch oven with success every time.

      Unfortunately, at another residence, the only cookware available had rubber handles and a maximum temperature of 350.

      I already had the dough ready, so I placed it in the bowl, covered it in plastic and set it on my dining room table…where it stayed for the next 18 hours while I did some research on the net for alternative ways to bake bread.

      The next morning, according to what I read on the net, I turned the dough out onto my floured board, did a couple of folds, and formed it into a round, and placed it onto a piece of parchment paper and turned a bowl upside down to cover it for 30 minutes more.

      After 15 minutes, I put a pizza stone in the oven and placed a baking sheet in the bottom of the oven and turned the oven to 450.

      When the oven reached 450, (mine takes 15 min.), I slid the parchment paper with bread dough onto the pizza stone, and poured 1/4 cup of water in the baking sheet at the bottom of the stove.

      30 minutes later, I had a beautiful golden brown crispy loaf of bread. Internal temperature 190.

      Thought you’d like to know of another way to bake no knead bread.

      • Jenny

        This is great to know – thank you for sharing this.

  1755. Rhonda Davis

    Wow – and wow, again. I made two loaves today, one right after the other, baked them together in separate pans and was blown away how well they turned out. Just like the video – they were crispy, beautifully browned, good crust and wonderful texture. The taste was almost melt in your mouth delicious. Not to mention it was sooooooooooooooo easy!

    In fact, I usually love to have my grandchildren (6 1/2 boy and 8 1/2 girl) cook with me when I find a great recipe like this one but it almost seems too easy for them. I’m going to, anyway, and we’ll just make it fun because it is soooooooooooo easy! Afterall, I think everyone should have at least one very easy standby recipe they can depend upon to wow their friends and family. This certainly fits the bill. Thanks so much, Jenny.

    PS–Your 30-minute hash browns are terrific, too. Yummmmmmmy!

  1756. Nagwa

    I did it it is soooooo yummy easy delicious I do not have Dutch oven I did it in the tagine Thank you Jenny

    • Joyce

      Is a 3qt Dutch oven large enough for the no knead bread?

      • Jenny

        This bread is normally made in a 5 or 6-quart Dutch oven, which is what I use (mine is 5 1/2). At first I thought that 3-quart would be too small for enough steam to circulate but I did some research and I see that some people have made it in 3-quart. Since I have never done that I can’t confirm that it works so you may want to do a little research first. No knead bread was originally invented by Jim Lahey and has become very popular so you will find a lot of information about it online.

        • Gail

          Thankyou for the charts. I have worked it out as I cup flour = 4 1/4 ozs
          and 1 cup water = 8ozs. Hope thats right !!

      • Kim

        My husband has made this DELICIOUS bread twice in one week in our 3 quart enameled Dutch oven. It is an inexpensive one ($20) from a local grocery store. This is greatest bread! We can’t stop eating it. Thank you for the recipe.

      • Linda

        Absolutely! I use a round 2 1/2 quart lecruset and the loaves come out perfect & beautiful!

        • Sandra

          I have 2-1/2 qt. Le Crueset also. Did you use the 3 cup flour recipe from Jenny?

Leave a Comment to Yvonne

Want to share your photo of my recipe?
Just click on this link: YourPhotos@JennyCanCook.com.

Website Design by AVETAR Interactive.