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.
Can this bread be made with self rising flour?
I don’t have Duch pot
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.
what type of salt do you use?
I use himalayan pink salt but I don’t think it matters.
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
What would make the loaf split and have a big flap on top of the loaf?
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.
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.
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.
Should I make any adjustments for high altitude?
Please see the FAQs.
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
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?
Love your videos and recipes! Which I could share a picture of my bread, it was amazing with bread flour.
You can easily share your photos using this email: YourPhotos@JennyCanCook.com
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
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?
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!!
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.
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
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.
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?
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???
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.
Everything I can suggest is in the FAQs.
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
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!
I love this bread always comes out great! Today I chopped fresh garlic and stirred it in🤞
Can I possibly make this in a bread machine?
My house sits between 60-64 degrees. Will the yeast rise OK out on the counter? Should I give it more time?
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!!!
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!
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.
Please look at the FAQs. The altitude may not be the problem.
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!!
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
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!🤣
Im at 6380 ft altitude and all my breads have risen. and perfect.
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?
Please look at the FAQs.
What is the purpose of removing the parchment paper at the end of 30 minutes baking time?
Thanks.
So the paper doesn’t burn in my experience
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!
When doubling the recipe, do you need to adjust the bake time?
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.
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. 🙂
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 🙂
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!
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!
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.
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!
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.
My dutch oven recommends not to expose it to heat higher than 400 degrees. Will this recipe still work at 400?
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.
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!
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!
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!
How much cinnamon did you add?
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…
What size Dutch oven do you use?
I use a round black dutch oven that measures 11″ across from side to side, probably considered 12″ across. I hope that helps you.
My dutch oven is 5.5 gts.
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.
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
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.
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!
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.
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.
Thank you for your response ! In this case, is one loaf pan sufficient , or should I divide the dough in 2?
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.
Here is my recipe for the rolls: https://www.jennycancook.com/recipes/no-knead-crusty-rolls/
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.
Didn’t your original recipe have 1 tsp sugar? I use that tsp of sugar? What changed your recipe?
This recipe never had sugar – it’s the same as the video, which I made six years ago.
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.
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!
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!
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!!
I saw your recipes and think they are great. Can’t wait to try them. Will let you know later how they came out .
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.
Renee, I am intrigued by your rye variation. Can you tell us more? Did you substitute rye flour for all or part of the bread flour? Did you make any other changes? We love rye bread here and I’d love to try to make it with this easy method. Thanks!
Here is my rye version: https://www.jennycancook.com/recipes/no-knead-rye-bread/
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
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!
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.
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.
Jennie, you can order the yeast online, Amazon has it.
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!
The surface of my bread is smooth
How do I get the cracked surface
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.
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.
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.
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!
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.
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
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’!
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!!
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
Please look at the FAQs.
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
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.
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.
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.
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.
Thank you so much for this amazingly easy recipe! Been baking for all the neighbors!
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.