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.
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.
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.
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 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.
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.
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.
Jenny, I’ve made this 4 times. I absolutely love it. Thank you so much.
Thanks for sharing this wonderful and easy recipe. Can whole wheat flour be used to make bread the same technique and measurements? Thanks.
Please see my whole wheat version under “Breads.”
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? 😋
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!
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! 😋
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
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.
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????
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.
My New Miele steam oven does not allow me to go over 425! Can I still make this recipe???? Maybe an extra five minutes????
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. 🙂
Hi to all can anyone comment on the best Dutch oven for baking bread ,Jenny what brand do you use…thanks
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.
I use an old cast iron dutch oven but have also used a standard metal one. https://amzn.to/2R63i5R
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.
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!!!
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 😁
absolutely loved this recipe. will be making a lot. Thank You!!
When doubling the recipe for a larger bread, are all ingredients doubled? I did, but was a wet loose blob after first rise.
I do not have a dutch oven. any other suggestions?
Please see the FAQs.
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?
Please clarify if you added baking soda or baking powder. You mentioned both in what you added to this bread recipe. Thanks
Marty Kreider
I tried your sugar/baking powder addition. Tastes great, but bread was too dense, not airy. Did you find that?
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!
I love this bread but the crust is a little thick. Any ideas?
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!
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!
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.
Please see the FAQs above and the How-To’s in my blog.
I slice mine and freeze in gallon Ziploc bags. We toast it up for dinner.
Thank you so much Jenny, i love this bread!!!
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?
Please see the FAQs.
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.
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??
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.
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.
This bread looks great. I want to use Red Fyfe Flour. How much should I use?
Thanks.
Kim
Please see my rye version under Breads.
The crust was great but the inside was dense. I did not aerate the flour, is that why?
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.
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!
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!
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?
Please see the FAQs.
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!
I’m glad to hear it. 🙂
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?
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.
Can whole wheat flour be used?