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.
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!
Please see my whole wheat versions under “No Knead Breads.”
I love this bread! Can I put different spices in it like Italian seasoning?
Please see the FAQs.
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.
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!
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!
What a lovely comment! Best of luck to you and your family.
Meaningful notes like this are my reward – who knew that good things can happen just from sharing a recipe. ❤️
I only have wax paper. No parchment
DO NOT USE WAX PAPER. It it not intended for the oven and will melt into your bread.
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.
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).
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.
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.
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!
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?
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.
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.
Please see the FAQs.
Made it several times including with whole wheat. Perfect. Love it, thank you. Really enjoyed your comments. I like your sense of humour lol.
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
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
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! 🙂
Love this! I had made paczki recipe the other day! Delicious! I knew this would be good! so easy.
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!
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?
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.
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.
I am a novice, but I never remove the parchment and it always comes out nicely : )
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 🙂
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.
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.
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.
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!
Wonderful just out of the oven slathered in butter!!! Addicting and simply delicious!!! Thank you for sharing!!!!
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!
The loaf seems small. Is it just me or is it a small loaf?
The loaf feed our family of 3, two adults and a hungry teenager
Hi Jenny, love this recipe. Thank you!!!
Can you share with me how to do this same recipe but with bread bowls?
It’s already shaped like a bread boule. You could make 2 smaller rounds out of the dough, if you wanted smaller boules.
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?
The plastic wrap is to keep the dough from drying out.
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.
I just put a plate on top instead of plastic wrap. Less work!
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
Jenny, Thank you so much for not making us scroll through a blog before we can see the recipe.
Honestly, you’re the best!
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!
If I wanted to include garlic and/or herbs at what point in the recipe should those ingredients be added?
Please see the FAQs.
I have been using this recipe and my bread is yummy delicious. Thank you.
Made the bread today and it turned out beautiful, just like the picture😻First slice with homemade pomegranate raspberry jelly😋
I have baked bread for decades and this is the easiest bread I have ever made. The crust and soft, light inside is amazing.
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
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?
Hi. Love this bread! With 3 ingredients, it’s easy. The results are gratifying, butter and salt on mine
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.
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!!!
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!!!
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!
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)
Have you checked to see if your yeast is still active? Or is your water too hot killing the yeast?
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!
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!!!
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
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?
See the FAQs.
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.
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
So easy to bring together and my kitchen divine. A bread winner😀
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!
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.
I love this simple recipe. So tasty too. Thank you 💕
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
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!!
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!!!
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.
Hi Kami! I have tried and failed to make a starter!! Can you help????
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!!!
If using a 3-quart Dutch oven, should the recipe be reduced? Also, can regular flour be used instead of bread flour?
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.
Thank you for this amazing and EASY recipe! 2021 is going to be filled with Dutch oven bread💗
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.
You could try my whole wheat version:
https://www.jennycancook.com/recipes/whole-wheat-no-knead-bread/
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
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!
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?
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!
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 🥳
I agree! I especially love the cinnamon raisin bread slices to make French toast, AAAAAMAZING! Thanks Jenny and Happy New Year!
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!!!!!!
Bread was fabulous. Can it be made using other bread flours, such as rye?
Please see my other variations.
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!!!
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
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!
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!
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.
You are so kind to take time to send this message. Thank you for reminding me that my efforts are making a difference. ❤️
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
I don’t score the bread but some people do.
How do I store it when itsdone
Please see the “How-To” in my blog.
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.
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
Love this recipe! I’ve made 5 in one day as everyone who tries it loves it👍🥖
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.
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!
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