2-Hour Fastest No Knead Bread
This recipe uses MORE YEAST than my Faster No Knead Bread. The rest of the ingredients are the same. Be sure to aerate your flour before measuring. - Jenny Jones
Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Makes: One loaf
Ingredients:
- 3 cups bread flour (all purpose works too)
- 2 teaspoons instant or RapidRise yeast (1 packet/7 grams)
- 1 teaspoon salt
- 1 1/2 cups hot water (up to 130° F)
- (about 2 Tablespoons extra flour for shaping)
Instructions:
- Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 1 hour.
- After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
- After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
- After 15 minutes, 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.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 more minutes.
BIG NEWS: MAKE IT EVEN FASTER! See how to make it in 1 3/4 hours in my blog. Click here.
No Dutch Oven? Didn't Turn Out? Other Questions? Click here.
Very nice & very easy recipe. Testing is next.
Thanks for sharing!
What’s the matter with ten minutes of kneading? I tried the recipe here, and I watched Jenny on YouTube video. Nice loaf. Very sweet video presence. But please. All told, this was a 3 hour process. My electricity bill will be sky high for the long high temp oven. The edges of the parchment paper around the Le Creuset dutch oven caught fire, and the pot itself is charred: no amount of scrubbing will get it back to its original pale yellow color. So again, I ask, what’s wrong with ten minutes of kneading? It actually is therapeutic! Bake your loaves at a lower temp and give them a little love first.
Please read this! I am quite serious. My pale yellow Le Crueset Dutch Oven is ruined. The high heat burned dark splotches all over the pot, but esp on the lid. It is not in warranty, and was a gift from my daughter. NOT WORTH IT! I used to have a brown Dutch Oven, same brand, and it would not show the burning but the enamel had cracked; I used it for over 35 years. If you have a dark colored pot, go ahead, but not any of the recent pastel colors by Le Crueset. Actually weeping.
I’m so sorry to hear this. I don’t know how this could happen because I also use a light colored Le Crueset but please send a picture of your DO and I will send you an exact replacement. Use the “Your Photos” link and I will keep an eye out for the photo. Include a note with your mailing address and it will not be published. I can order the same thing online and have it sent directly to you. ~ jenny
This email should work: YourPhotos@JennyCanCook.com – From a camera or computer you should be able to drag & drop photos into this email. Let me know. Please send more than one photo. We need to see the logo on the lid, the inside of the lid where Le Creuset has some numbers, and something that clearly shows the color. Also please provide the size in case the numbers are not enough. Thank you.
Jenny and staff – I have now sent email with photos of the Dutch Oven that became splotched with baking the no-knead bread. I appreciate your kind offer to replace my pot – a treasured gift from a hard working daughter. I do not see how to get rid of my frustrated comments on this site from earlier. Please remove them – if no one else has had this trouble it must just be the curse of my Swiss grandmother for trying to bake bread without kneading it!
I have enjoyed watching your video clips!
All the best, Barbara
Barbara, thanks for sending your photos. Your Dutch oven looks a bit like my own yellow one, which has scorch marks on it. It’s definitely hard to clean so I just let it go but yours does look like it could be cleaned. I offered to replace it for you and am willing to do so but I’m not clear that it’s what you want now since you acknowledge that no one else has had this problem.
It’s a bit of a dilemma for me since replacing your Dutch oven would suggest that I think my recipe is not trustworthy but tens of thousands of people have made it with no complaints of any damage and I stand behind this and all of my recipes. Please let me know if you want the replacement and I will honor my commitment. If not, we can just move forward and I will delete your comments as requested. Thank you.
Why don’t you try cleaning it?
Also the comment about your electricity bill..a bit over the top. Clean your pot. Contact the manufacturer about issues, not the person who wrote a recipe.
I subbed a little bread flour for spelt — maybe ⅓ cup. The dough is having its one-hour rise time and it looks pretty wet. Is that normal? Is there a video for this one?
Thanks!
Olivia
Jenny Jenny Jenny!! Speechless! ( because my mouth is so full of this aww~ so absolutely so easy,fun to make Orgasmically Deeeelicious bread! )
P.S. Insane that you don’t self publish your own book! I would buy so many of them. Your the best teacher ever. Thank You so much for the love you put into all of you do !!
Godspeed sweet lady. Mouah xox from New Brunswick Canada.
I LOVE this recipe! It looks pretty, tastes great, and so easy to adapt. The first loaf I made was devoured by my family. The second loaf I added 1/2 C of shredded cheddar cheese. It was even better! Most importantly – this recipe got my daughters to love the crust. :o)
Jenny I cant believe you have a food blog!!!! I just found this page today and I grew up watching your talk show.
Anyways, this bread is great! Super easy and fast. Very delicious! A little denser than I’m used to but maybe I could let it rise a bit longer. Would be excellent with some added herbs as well. Definitely will make again (as it’s almost gone)!!
I made this a week ago. It was great! I just put a loaf in the oven and I added garlic powder and Italian seasoning. I am waiting to see how it tastes.
Jenny, I had used your 2 hour “No Knead Bread” Recipe. I had increased it by 25 percent volume to all your ingredients. It came out great and boy did it taste good!
My husband polished off all but TWO slices of the loaf in a day….. now I have to make three batches. One for his gran, and two for us so I can hopefully get more then just two slices!
Followed your recipe but decreased the instant yeast to 1/2 teaspoon and let the dough rise for about 2 1/2 hours. The final product looked just as you pictured. The bread was crusty and chewy and developed a really nice flavor. Everyone loved it!!
I’ve bought bread machines AND returned them!
In the last 10 days, I’ve made 3 Loaves, Your recipes
Are JUST TOO DELICIOUS! The 2nd loaf we made,
Husband parboiled a whole bulb of Garlic. I peeled the
Skins after it cooled. Husband added all the Garlic & folded them
In after the 1st rise. He shaped the dough into a ball, brushed the top w/EVOO and Freshly Grated Parmigiana.
Better than Dessert! Jenny, You’re not only Our Hero but in a month
Weight Watchers will be Thanking You Too! 🤷♀️👫
This is a fast and easy recipe. It is such a beautiful bread. While it was proofing I pickled our jalapenos and thought, experiment time. So, my next loaf will be a jalapeno loaf!
Thank you Jenny!
I am always game for testing new bread recipes. My go-to is the NYTimes no-kneads (one is overnight rise, the other is a 4-hr rise). Both have fantastic flavor. While this recipe turned out exactly as demonstrated in the video (fluffy, crusty) it is quite literally the blandest bread I’ve ever tasted. This is due to the excessive amount of yeast required to cut the proofing time. Flavor comes with time, and I’d only recommend this if you wanted to make bread bowls or something where the bread flavor is not important. I’ll stick to traditional and NYTimes no-kneads for now.
Remember when your mom told you “if you can’t say something nice……” – was it really necessary for you to totally demean this bread (which is actually good but perhaps not for the “NY Times” bread critic – a bit snobbish)…I think you need to demean things.
I’ve tried bread recipes for awhile, including, a long time ago, a bread machine. The bread machine now sits unused. I’ve never been satisfied with the results and have almost gave up on trying to make fresh baked bread until using this recipe. My first attempt was a success and I can’t wait to bake more bread for guests. QUESTION: can wheat gluten, such as Hodgson Mill, be added, and if so at what amount? Thanks again for a great recipe!
Wonderful recipe. I am not an experienced baker but after having successfully baked one loaf, I altered my next a bit by replacing 1/4 c of the water with honey (melted into the warm water), added a bit more salt, and sprinkled salt flakes on the top after rubbing with milk. OMG so good my family couldn’t stop remarking on it. Next try will be to go 1/2 whole wheat and do as above to see how it turns out!
I will try this looks so easy.
This was incredible!! My whole family absolutely loved it, even fought over it. I won’t be able to ever buy bread again!
Holy cow! I made this with low expectations, thinking it would probably turn out dense and unflavored, but it was fantastic! When I first gave my husband a slice he thought for sure it was from the store. The only thing I would do different is add a little more salt. I also brushed it with the Chili & Onion Crunch from Trader Joes (a mix of olive oil, dried onion, red pepper flakes and dried garlic) and it was delish!
Can I add olive oil? If so how much? Would I need to change anything to the recipe? Love this recipe. I’ve made it twice already
Thanks 😁
Thanks so much for this recipe I’ve made it several times , it is delicious and comes in handy when u don’t have money to buy bread.Tiday I’m making a loaf to go along with some homemade lentil soup.
Turned out perfect! Had it along side homage chicken noodle soup. Will experiment with other flours as well as olives. Cheeses and fresh herbs
I cannot believe how easy this was! You have made a baker out of me yet, and this is my first loaf ever. I followed recipe exactly, used a 7 qt dutch oven, and added fresh rosemary and black ground pepper during “step 1”. Cannot wait to make it again!
This is the second time I make this recipe. The first time the yeast was expired and wasn’t fully cooked in the middle when I took it out of the oven. but still tasted good. Then I saw your blog and the second time turned out perfect! I don’t have a Dutch oven so I use a glass Pyrex one with a lid. This time I let it bake for 5 minutes longer and let it cool before cutting and turned out wonderful!
Followed the recipe as given. Yum! Yum! It didn’t last past dinner.
I want to make your 2 hour bread. Only problem is that my Dutch Oven has a plastic knob. HELP.
If it’s a Le Creuset Dutch Oven, the plastic knob will be fine. I’ve used this recipe 3x now with no trouble at 450F. Check the manufacturer’s website if they have more info, good luck!
I think foil would make decent replacement.
I have LeCreuset pot too… The lid cover should be good to 500f.
I had the same issue so i plugged it as super tight as i could, no problem!!!
Le creuset now makes a very good metal knob replacement just for this reason
Maxx I had same problem…the second time I used a cover for my stock pot over a Pyrex glass dish …the first time I melted my plastic knob..lol. Hope this helps👍
Go to your local hardware store and buy a metal drawer pull knob. Pick up some small washers just in case.
Replace the plastic knob with the metal one using the smallest screw that is supplied. If it can’t tighten down all the way, add washers as needed.
My Tramontina needed about 3 or 4 washers but it’s snug as a bug and can handle the heat.
Make sure the knob you get is 100% metal and is chrome. You don’t want a panted one.
Many dutch ovens have a plastic knob 🙂 should be fine. Both mine do (le cruset and martha stewart) Just google the brand and check on their website if it is oven safe if you are nervous.
Bread flour is a must!
What temp is oven not in recipe.
450°
She says it in Step 3 of the instructions.
Can you bake this in the new wave?
I am so happy to find you again. always admired you and now more than ever. I am so excited to try this bread recipe. Cooking makes me happier than eating.
Can this be made without salt. Family member is on a restricted sodium diet. Is there a substitute that can be used to replace the salt?
You can do it without salt. I’ve folded in all sorts of other things: garlic, rosemary, nuts, raisins etc. any spice you desire. It works great.
Well, this is just the best recipe, even if I had to modify it, based on ingredients on hand. I used organic spelt, organic cracked wheat and whole wheat (1 cup each) flour. Easiest process ever, I didn’t make a mess in my kitchen and my husband loved having fresh bread. Made a nice grainy, heavier bread. Just heavenly. I did drizzle a little olive oil and coarse salt before returning to the oven for the last ten minutes. Thanks for your videos and inspiration.
Has anyone had success making this with whole wheat flour? If so, did you follow the recipe as follows or make any tweaks?
Used all whole wheat, it didn’t work – rise was shallow and the bread could have been used as a doorstop.
Wheat bread is denser so you have to use less than the called for bread flour. There is a ratio that you can google for replacing with wheat flour.
You are amazing Jenny! I was a bread baker in my 20’s and hardly eat bread now…I tried your fastest recipe and wow! it was delicious, easy and fast….I’ve also tried your meat sauce recipe, cabbage soup, turkey meatballs, and all have turned out fantastic thanks to you…trying the meatloaf this week for elderly sister that has trouble cooking…Thanks so much for your cheery videos and great recipes…
I have been wanting to try bread and rolls can hardly wait to try with your recipes. Thank you So Much
Just made this today. What a disaster!
I followed the directions exactly, or so I believe I did.
The bread did not rise at all. When it was baked, it wasn’t really done. It was like a bagel, no rise at all.
Not fun.
Felt really bad about putting my dutch oven through all that heat and wasting so much energy — at 450 F.
I did taste it and did like the taste, the only redeeming quality.
No idea what I could have done differently to make it come out right. 🙁
Is it possible that your yeast was expired or had gone bad? Or was left unrefrigerated?
Thank you for giving this thought.
Yes, I wondered, as well. But I use the same yeast for my bread machine, and it’s been fine, but it’s possible, I guess.
Though, given how difficult this whole process was . . . it’s really something to have a big dutch oven at 450F — where do you put the lid while you put the bread in? And it burned the parchment paper . . . . it’s just too difficult a process, so I won’t be doing it, again.
Jenny I love watching your cooking show, you make everything so fun! I went to the thrift store and bought a Dutch Oven, two hours later I have your Artisan bread coming out of oven, looks awesome! I can’t wait to taste! Thankyou!!!!
I used this recipe for my first time making Dutch oven bread. I got distracted and left in the oven a little longer than the recipe indicated.but you would never know it. It was in the oven with lid on for 45 minutes, not the 30 minutes, then i took the lid off and put back in the over another 6 or 7 minutes before I realized my mistake. I took it out of the oven immediately. I couldn’t wait for it to cool. I had to try it. It was GBD – golden brown delicious. It tasted like an italian rustic bread. Crunchy on the outide, soft on the inside. My 85 yr old mother ate 2 pieces. Then my kids wanted some. It was over half gone before it cooled down. I used the rest to make garlic bread on the BBQ.
I wish there was a place to leave a photo to show how well it turned out.
I will definitely use this recipe again. In future I will use this recipe to try to make baguettes and smaller round loaves.
You can send a photo any time using the “Your Photos” link at the top. YourPhotos@JennyCanCook.com
I was very excited to find this quick recipe, but was disappointed with the outcome. It looked beautiful and had a golden-brown crust, but the interior was fairly dense. It still had air pockets, but it was hard to eat more than a slice because of how heavy it was. Not a bad recipe, but I will stick to my 4 hour version.
Hi Jenny, Thank you for this recipe. Last week I made your “Faster No Knead Bread” and I made dipping oil. It was fabulous!! My company also loved it. I saw that you make a lot of Polish dishes on YouTube. Growing up Polish, we had a bakery down the street and she baked the most amazing things. Paczki and some kind of yellowish braided roll with poppy seeds were my FAVES! I never tried to make Paczki because I don’t want to deal with a deep fryer. I can’t wait to try yours!!! Thanks for all you do Jenny. Best Wishes from a Fellow Polish Person!!
Could this be made with active dry yeast ? Would it change the proofing time and amount?
I use active dry yeast, and it always works just fine. Hope this helps!
Does it change proofing time at all or do I just need to bloom the yeast first?
No Ma’am. It’s easier than that. The 1-1/2c warm/hot water does the job of activating the wee yeasties perfectly. Don’t over mix though.
May your oven temps remain ever even. Giarc
Love this recipe and will stick to it as my go to bread recipe. First saw it on utube and made that recipe but this is even quicker!! 1/1/2 hours start to finish.
This is a great recipe and very forgiving especially for those who like to tweak a recipe. I have used garlic or tomato salt to replace regular salt plus some onion powder for a different taste. Diced cranberries add a delightful fresh look and a bit of sweetness.
I typically finish or baste the top with some good quality olive oil with thin slices of tomato and or olives. Do not forget some coarse salt and fresh rosemary or basil with shredded Parmesan cheese. Add these 10 to 15 before it is done so it does not burn.
Looks great, smells incredibl. Hundreds of combinations available to suit your specifc taste. Have Fun.
Fabulous ideas!
forgot bread at the grocery store, could not bear the thought of going back.
This was good stuff, I cheated and mixed it in the food processor due to arthritis – came out great. surprising flavor. gonna try it again and do a slow rise overnight in the refrigerator.
Wondering if this can be made into sourdough bread by adding sourdough starter? Would any of the other ingredients need to be adjusted? Not really a baker but looking forward to giving this bread a try and would love to make sourdough!
I’ve made this before following the recipe but have a sourdough starter and came here just for this comment! I’m going to attempt using some of the starter and I’ll report back. Wish me luck!!
Suzanne I am wondering exactly the same thing! Hope you report back with a good or evil result so we know! Thanks for being the bold explorer.
I’ve made this recipe, as well as your Fastest No Knead While Wheat recipe. They both came out great. For my taste though the inside was pretty soft. It wasn’t sense enough to spread brie on without coming apart, for example, unless the cheese was extremely soft. I was wondering if any of your breads create a denser loaf – or are there any changes I could make that would make the texture more dense? Thanks!
I just made the dough for this bread recipe and currently have it resting for the hour – One thing I do wish is that aerating the flour before measuring was mentioned WITHIN the recipe instructions itself, versus having to read the comments, see people mentioning it, scroll back up to find the FAQ link and then reading the FAQ.
As someone completely new to making bread/generally a beginner at baking, I didn’t realise i needed to aerate the flour, and am now nervous my bread won’t turn out.
Aerating is mentioned at the top of the recipe. This is a very forgiving recipe and will still likely turn out. Please report back.
Thanks Jenny, looks like I completely missed it so that’s my bad – I read from the ingredients and below. Maybe it would be worth adding a *note to ensure that idiots like me don’t miss it (Reading a lot of recipes online has caused me to have a habit of scrolling straight down and only reading from the ingredients, to try and skip a lot of the extra reading that’s typically added in).
The bread turned out amazing, so I don’t think that the fact that I missed aerating before measuring really caused any sort of negative effect, and if it did, it wasn’t anything noticeable at all.
My loaf was delicious, and my husband was absolutely thrilled to have warm, fresh bread. I can definitely see myself turning this into a weekly recipe. I’d be curious about making additions without risking ruining the structure of the bread, so that there are more options in terms of ‘flavors’.
My only gripe, which is very much a petty one, is that mine seemed a lot paler than the photo provided. It was a very very light golden at best, but the bottom was beautifully brown. It was deliciously crusty nonetheless, but I’d have loved it to be a little more brown.
One of the best tips my mother ever passed down was brushing the top of your pastries, pies, breads, etc. with a little bit of milk before baking- the proteins in the milk will help it brown!
To make a browner crust! Melt some butter and brush it on the dough all but the bottom do this before you bake it. Also when preheating oven place a empty bread pan on the rack below over to the side when you put your bread into bake dump a cup of water in the empty pan this will get the crunchy crust you desire. 😀
Could I substitute Buttermilk,instead of water? Or as I call sour milk
Milk and vinegar. Wonder if the acidity from the vinegar would affect the bread. I’m thinking for the taste.
Always enjoy your post Jenny, and your colorfull kitchen.
Terry Ruedy
I am staying in an Airbnb and couldn’t find a good bakery so I decided to bake a bread. I like whole grain bread, so I used your recipe as a jumping off place. Changes I made were using 1.5 cups bread flour, 2 cups white whole wheat, 1.75 cups water, and .25 cups mixed seeds and nuts (poppy, sesame, sunflower, almonds). The bread rose beautifully for a moist whole grain (not as airy as your recipe, but that’s not what whole grain is supposed to be), it got a good crust, baked through, sliced well…all the things you want in a bread…oh, and tasted wonderful.
Helen – You Rock!
What a great idea. I will definitely return to this recipe when travelling.
The recipe ⭐️⭐️⭐️⭐️⭐️
The idea ⭐️⭐️⭐️⭐️⭐️
Have made this bread multiple times and it always turns out fantastic. The only thing I changed ( because the 1st time I didn’t have parchment paper) was to spray the bowl and subsequently the Dutch oven with PAM. Works like a charm. This bread has been such a hit I’ve shared it with multiple friends and also my daughters!
How in the world do you areate the bread? I’ve heard of sifting. I’m new to bread baking. Please explain.
Thank you!!
You aerate the flour- meaning give it some good stirs before you scoop and measure. I use my big spoon, stir it up and then spoon into my measuring cup, level off with a knife.
It’s the proper way to measure flour. 😊
You aren’t aerating (introducing air) the bread you are aerating the flour. Fluff the flour with a fork and spoon it into the measuring cup, then level with the edge of a knife. If you scoop the flour directly from the bag or the container that it is in, you will not get an accurate measurement because the flour is too densely packed. This technique goes for any recipe that calls for exact amounts, especially in baking.
The real way to properly measure any baking ingredient, is to weight them. Get yourselves a good digital scale. You’ll thank yourself in the end for being so smart. Besides, no more guessing. Just do it! Cheers! :O)
I agree. This is the one I use. Very affordable & has many great reviews
https://amzn.to/30GyGeZ
Oh my goodness, it’s the FLOUR not the BREAD that is aerated. The purpose is to get air into the flour so it’s lighter. Otherwise you’ll have too much flour in the recipe, and the bread will be dense.
To do this, use a flour sifter which is a little handheld device kind of like a measuring cup with a screen on the bottom and a little crank or squeeze handle on the side. OR you can use a sieve instead.
You put the sifter over a large bowl OR over your measuring cup which is sitting in a wide bowl or on a dinner plate, dump the flour into the sifter and turn the crank or squeeze the handle. That causes some wires inside the sifter to move the flour around and mix air into it, so the flour that comes out the bottom is lighter. When your measuring cup is heaping, take a FLAT knife and scrape off the excess flour. Then dump the contents of your cup into the mixing bowl for your recipe. OR, if you sifted into a bowl, then carefully and lightly spoon the sifted flour into your cup, and level off the cup with a knife. Do NOT shake, tap, or pat down the flour.
It’s important to use a measuring cup made for DRY measuring – the 1 c or 1/2 c or whatever the measure is comes up to the very top of the measuring cup, so when you level off the top with the knife, you have an exact measurement. These cups are often metal and come in a nested set. Measuring cups made for WET ingredients are typically glass, so you can peer through them to see if your ingredient is level with the lines. But these are not good for dry ingredients which must be precisely measured, because you can’t scrape off the top.
I appreciate everyone jumping in to help Rhonda (I think she meant to write flour, not bread) but I have to disagree with sifting before measuring. From my experience sifting is not the same as aerating and you would likely use too little flour if you sift it before measuring. Only a few delicate recipes call for sifting first but generally, and always with my recipes, aerating the flour before measuring is what is recommended. You can see how to aerate flour in my chocolate cake video at the one minute mark: http://youtu.be/86o4gUPqVKU
Thank you again to everyone for all the help and advice you provide for questions I am not always able to answer. ❤️
It can out.good
Dear Jenny,
Luvluvluv your videos. You are freekin adorable! 😍
I’ve made your fabulous no knead bread serval times since finding you on YouTube a few weeks ago. Yum!
I have a few gluten free friends and wondering if anyone has tried making this bread recipe with gluten free flour? I was hoping it was doable and would like to gift them with some yummy GF bread and soup. 😘
Please see the FAQs on no knead bread.
I have made this bread twice in the last few days. It turns out perfect each time and goes great with homemade soup. Definitely a keeper!
Jenny…you crack me up in your videos, I love your colorful kitchen utensils.
Anyhow, I made my first loaf 2 days ago, it did not puff up during the rest time….(it still turned out wonderful) BUT…
After reading your hints I knew exactly what I did wrong. Sooo….I have another loaf proofing right now and it is puffing up.
Your hints say to aerate (not sift) the flour…also your hints on measuring the flour in one cup increments, keeping the flour fluffy and leveled off with the back of a knife (or whatever)…..these are the changes I made today and it is poofing up right now. Your hints were spot on.
I’m so glad I came across your videos…I’m hooked now and you make me laugh.
“I said I was sorry…moving on…) 😆🤣😂
Jenny I tried many no knead bread recipes, this is the best. Your videos are so funny, just love them. Wanted to know if this recipe will work with wheat flour? I like dark wheat bread so that would be fabulous. Thanks Jenny for the many great recipes.
Just made my first bread and i can not bake or cook that good, but the bread came out great.
Thank you,
Jenny
Can the no-knead/no Dutch oven and ciabatta breads be made with this recipe?
I Absolutely LOVE this recipe! I have now made it a couple of times! It’s so easy and tastes amazing!
When making the last loaf, My husband actually added some Mrs Dash Garlic and Herb to the dough and it ended up tasting excellent!
I tried this recipe today, following the instructions exactly with glorious results. I’m so impressed with how easy it is. Thank you, Jenny!
Amazing…soft inside and crunchy out! So easy and delicious!! Thank you so much! This is a keeper for me.
This came out wonderful! I used all purpose flour, which I sifted and used 120 degree water and then followed directions as written. It was perfect and looked amazing! So easy and delicious! Thank you for the recipe
Love this recipe! Trying different variations. Such a versatile recipe. So pretty with Everything But the Bagel Seasoning on top. Morel & leek cheese is heavenly in it with dehydrated onions. Jalapeño & cheddar. Going to try lemon zest and rosemary added in. Thank you so much for the recipe and wonderful video. Your videos are fun!
Since my dutch oven is too large and I love
the extra crisp crust, I bake it in a Pyrex bowl
inside the dutch oven. That assures that it will
be a much taller loaf than if I just let it spread
out. And I added about a cup of hot water to
the dutch oven while it pre-heated.
I just load the dough, parchment and all, into
the Pyrex, which is already pre-heated along
with the dutch oven.
This gave me a little more ‘gloss’ on the top of
the loaf, which was nice and crunchy.
I also find that the bottom doesn’t brown as
quickly using the two pot method, which gives
me time to bake the top uncovered for a bit
longer. (more crunch? Yes, please!)
Oh .. and I do this in a convection toaster oven.
first time baker came out perfect
Thank you! I’ve been using my grandmother’s bread recipe for almost 40 years-takes about 4 1/2 hours and two risings. Could not believe this was possible, and was delighted to find your recipe worked exactly as written! Made two loaves for our family’s Christmas supper-everyone from the two year old to the seniors loved it! Great crust, soft inside and wonderful texture!
This is the best bread recipe I have ever used and it is super easy!! I’ve had so many compliments from people who think I am a master baker and I just laugh – such great bread and so easy. Thank you!
I tried this and it was absolutely the easiest creation ever! Thank you for your channel on YT and for sharing your love for baking. I’m about to do a repeat for this. Like the fact that it has no preservatives. Blessings! 🙂
I’m going to try this with almond flour and coconut flour… Because you’re right, your bread video is definitely carb porn! LOL