Faster No Knead Bread

Faster No Knead Bread

No Knead Bread

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

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 4 hours, 25 minutes

Makes: One loaf

No Knead Bread

Ingredients:

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

Instructions:

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

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

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

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

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

Faster No Knead Bread

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

My dough didn’t rise.

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

My dough was too dry.

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

My dough was too runny.

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

My bread wasn’t cooked inside.

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

Can I make it with Gluten-Free flour?

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

I don’t have a Dutch oven.

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

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

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

Doesn’t hot water kill the yeast?

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

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

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

How Do You Aerate Flour?

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

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

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

2,869 Comments on "Faster No Knead Bread"

  1. Heidi

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

  2. Susan

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

  3. Ted

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

  4. Nay

    Can I use half wheat and all purpose flour?

    • Miha

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

  5. Linda

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

  6. HMK

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

    • Mary

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

  7. Debbie

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

  8. Lucy

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

  9. Diane

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

  10. Shannon

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

  11. Susan

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

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

    Thank you

  12. DD

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

    • Jenny Can Cook

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

  13. Mary

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

  14. Christian

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

    Definitely a family staple now.

    Thank you, Jenny!!!

    Five Stars⭐ ⭐⭐⭐⭐

  15. mark

    Hi
    What brand are your gloves?

  16. mark

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

  17. Cheryl

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

  18. Debi

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

  19. Yi Lin

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

  20. Theresa

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

  21. Hannah Wickstrum

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

    • mangie

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

  22. Andy B.

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

    • Hannah Wickstrum

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

    • Jenny Can Cook

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

  23. Grant Pastuck

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

  24. Michael B

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

    • Denise

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

  25. A

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

  26. Abbey

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

    • Liz Ford

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

  27. Kraig

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

  28. Rosanne

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

  29. Joyce

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

  30. Dee

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

  31. JOSEPH

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

    Please advise

    Thank You

    Joseph

    • Jenny Can Cook

      Please see the FAQs.

    • Rosanne

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

    • Robbie

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

  32. Sue

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

  33. Evelyn

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

  34. First time baker

    What happens if I try rye flour?

    • Jenny Can Cook

      I suggest you try my rye version.

      • First time baker

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

        • Jenny Can Cook

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

  35. Loving the journey

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

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

  36. Sammy

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

  37. Grandma

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

    • Mimine

      Yes, you can

    • Mimine

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

    • kene

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

  38. Don

    It has been over 3 hours and no bubbles yet,

    • Cyndy

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

  39. Helen

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

    • Jennifer Tarr

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

  40. Carol Reeves

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

  41. Lisa

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

  42. Teri

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

    • Carol Reeves

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

  43. Poppy

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

    • Anne Zan

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

  44. Thankful For Jenny

    Jenny,

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

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

    Thank you very much!!!

  45. Daniel

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

  46. Marilyn Martin

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

    • Adele

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

  47. Beverly

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

  48. James

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

  49. Florence

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

    • Jenny Can Cook

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

    • learning to bake at 72 yo

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

  50. Walt

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

  51. JT

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

  52. THERESA JOHNS

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

  53. Dena

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

    • learning to bake at 72 yo

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

    • Nancy b

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

  54. Sharon

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

  55. Jon

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

    Jon!

    • Jenny Can Cook

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

      • Jkerr

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

        • Bethany

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

  56. Dawn

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

    • Jenny Can Cook

      Please see the FAQs.

    • Jen

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

  57. Judy

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

  58. Roxanne

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

  59. Boxhillbebe

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

    • Jenny Can Cook

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

      • Swift

        Sharing Recipes is a time honored practice and results in an increase in well being

    • Stanley

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

    • Heather

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

  60. Nisha

    I only have wax paper. No parchment

    • Jenny Can Cook

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

  61. Lz

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

    • Anne

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

    • Sue

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

    • Sharon

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

  62. Dawn

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

  63. Katie Harper

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

    • Jenny Can Cook

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

  64. Judi

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

  65. Paul

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

  66. Janice Brown

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

  67. Sherry

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

  68. Michele

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

  69. Ruthie

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

  70. Robynne

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

  71. Marie

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

    • Brennen

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

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

    • Brennen

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

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

    • Rebecca

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

    • Marianne

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

  72. EdL

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

    • Kat

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

      • EdL

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

  73. Toni C

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

  74. peggy

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

  75. Shirley

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

  76. karen personius

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

    • Majken

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

    • Mimine

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

  77. Emma

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

    • cindy

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

  78. quitogirl

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

    • KC

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

    • Shirley

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

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

      • Louis

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

      • Pam

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

  79. Rachel

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

  80. Jen

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

    • Jen

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

  81. TESS

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

  82. Kat

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

  83. Billy Baroo

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

  84. Luminita

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

  85. Tricia

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

  86. Lorenzo

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

  87. Gabby

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

  88. Gabaker

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

  89. W

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

  90. T21Momma

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

    • Mariana

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

    • Dana

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

  91. Renee

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

  92. AMY

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

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

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

  93. Heather

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

    Fantastic for French toast and grilled cheese sandwiches.

    Thanks

  94. Sophia

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

    • Jenny Can Cook

      See the FAQs.

    • Bettina

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

  95. Rod

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

  96. Ann

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

  97. Marie

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

  98. Tasman

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

  99. Kami

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

  100. Geoff

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

  101. Kat

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

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

  102. Stephanie

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

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

    • Kami

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

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

      • Kk

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

      • Kj

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

  103. SuZQZ

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

    • Jen Gierok (GuyRock)

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

  104. Soila

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

  105. Lloyd

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

  106. Ilona

    Dzieńdobry Pani Jenny!

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

  107. Brenda

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

    • Pam

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

  108. Judy

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

  109. Jennifer Tarr

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

    • Monique

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

  110. Carl

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

  111. Cheryl

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

  112. Jennifer

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

  113. Mimi

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

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

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

  114. Cindy H

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

  115. Heather in St Albert

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

  116. Diane

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

    • Jenny Can Cook

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

  117. Norman Rothschid

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

    • Jenny Can Cook

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

  118. Suz

    How do I store it when itsdone

  119. Helen Hoang

    Hello Jenny,

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

  120. Greg

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

    Greg

  121. Nancy

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

  122. The Granny Girl

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

  123. Carrie

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

  124. Deborah

    Jenny,

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

  125. Wiley Post

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

  126. kathy zanatta

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

    • Jenny Can Cook

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

  127. Yvonne S.

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

  128. Anna NYC

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

  129. Lupita Shepherd

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

  130. Sue A

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

    • Chelsea

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

    • Jenny Can Cook

      I suggest using more salt.

    • Stephen C

      More salt!

    • Geri

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

    • stephen owen

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

    • Deborrah McCallon

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

  131. Brenda

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

  132. Jim McWilliams

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

  133. Kim

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

  134. Patsy

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

  135. Missy

    Simply the easiest recipe ever for bread turned out beautiful!

  136. Vanessa

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

    • Donna Impronto

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

      • Daphne

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

  137. Bert

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

    Thank you

  138. Sonia

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

  139. ANNE

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

  140. Anna B

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

    • Jenny Can Cook

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

    • Patsy

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

    • Jules

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

      • Jenny Can Cook

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

  141. Kelli

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

  142. Patricia

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

    • Laurence

      Hey Patricia

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

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

  143. Michael B. LaChiana

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

  144. Paula

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

  145. Renee F

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

  146. Scrapper5

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

  147. Courtney Z O

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

  148. Penny

    Can this bread be made with self rising flour?

    • Joy

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

  149. Alicia Williamson

    I don’t have Duch pot

    • Tom in Newmarket, Canada

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

      • Patsy

        Ask Santa for a Dutch oven for Christmas.

      • Daphne

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

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

  150. Nicole

    what type of salt do you use?

    • harriet ekperigin

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

  151. Suzanne

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

  152. Marie

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

    • Jenny Can Cook

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

    • Gene

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

  153. Sr Robert Tait

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

  154. Angie W

    Should I make any adjustments for high altitude?

  155. Nuni50

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

  156. Lily

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

  157. Melody Badge

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

  158. Bess

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

  159. Judith A Pinto

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

    • Joe

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

  160. Min

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

  161. Georgie

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

  162. Bill Long

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

  163. Elvis

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

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

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

  164. Judy Mather

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

    • Cindy

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

      • Catriona

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

    • Jenny Can Cook

      Everything I can suggest is in the FAQs.

  165. Rena

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

  166. Susan M

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

  167. Squeezy

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

  168. Mary Jo

    Can I possibly make this in a bread machine?

  169. Lisa D.

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

  170. Soozie

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

  171. Jay the Baker

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

  172. Susan Shepherd

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

    • Jenny Can Cook

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

      • Jeff Livingston

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

        • Momma D

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

    • Jan

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

    • grace

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

  173. Clark McKenna

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

  174. Lily

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

    Thanks.

    • Kitty

      So the paper doesn’t burn in my experience

    • harriet ekperigin

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

  175. Lydia L

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

  176. shalom

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

  177. JC

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

  178. harriet

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

  179. Joanne Rose

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

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

  180. Janet Holste

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

  181. Merle Kharasch Gross

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

    • Lacemaker427

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

  182. Sylvia S

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

  183. Sue

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

  184. mabel

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

  185. Julie

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

    • Lindy Gaskill

      I will have to try it with that seasoning.

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

    • Milena

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

  186. emmaleechase416

    Hi Jenny Jones,

    Do you have a favorite recipe for ?

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

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

  187. JOSEPH L FARNEY

    What size Dutch oven do you use?

    • Jojo

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

    • Donna

      My dutch oven is 5.5 gts.

  188. Joanne

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

  189. lorrie

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

    • Jojo

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

      • Jojo

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

  190. Mona

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

    • M

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

      • Mona

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

        • Vicki

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

  191. Carmen

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

  192. Kim

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

    • Jenny Can Cook

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

  193. Kris Marie

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

  194. Nancy Gibson

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

    • Kathy

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

  195. Safemike1

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

    And thank you for hosting this page Jenny!!

  196. Ruth Swilley

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

  197. Renee

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

  198. Chef Boyd R D

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

  199. Jennie

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

    • Jenny Can Cook

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

    • Jenny

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

    • Renee

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

  200. Diego

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

  201. Rhonda Moore

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

    • Jenny Can Cook

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

      • Frank

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

  202. JEREMY

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

  203. Charlie

    Hello there!

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

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

    Thank you for all your recipes and support!

    • VICTORIA

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

  204. Michael

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

  205. Reeser

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

  206. Christine

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

  207. Ann

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

    Be Safe

  208. Dianne Hanley

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

  209. Melita

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

    • Dan Krueger

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

  210. Kathleen

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

    • MariaO

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

  211. Jenny

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

  212. Steve W

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

  213. Rita Summers

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

  214. Syd

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

    • Jenny Can Cook

      Please see my whole wheat version under “Breads.”

  215. Tipsy

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

  216. Arlene

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

  217. Glenda Camacho

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

  218. Dab

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

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

  219. Irene Malloy

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

  220. Sandra Lehl Hansen

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

    • Ria0751

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

  221. Melany

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

    • Dianna

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

  222. Linda

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

    • Gail

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

      • judi

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

      • myrna goldsmith

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

  223. Linda

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

  224. Writernan

    This is the single best, most shared recipe I have ever had (and I love cooking!). Only fluke was a friend adding water too hot which killed the yeast. I made her watch the video again and now she’s a pro ?

  225. Wyoheart

    absolutely loved this recipe. will be making a lot. Thank You!!

  226. Dutch#1

    When doubling the recipe for a larger bread, are all ingredients doubled? I did, but was a wet loose blob after first rise.

  227. shah

    I do not have a dutch oven. any other suggestions?

  228. Deb de baker

    This bread is good but I improved on it? I add 2-4 tablespoons baking powder and one tablespoon of sugar. I add oil not just to cover it but mix it in otherwise it sticks to my hands kneading it. The more oil the better. Then I bake it. It tastes like a baguette. Much easier to make then standard ways. Today I am using this recipe to make rolls for my slow cooked pork with cole slaw and dressing, otherwise without baking soda this bread was too dense for me?

    • Martha J Kreider

      Please clarify if you added baking soda or baking powder. You mentioned both in what you added to this bread recipe. Thanks
      Marty Kreider

    • Robert

      I tried your sugar/baking powder addition. Tastes great, but bread was too dense, not airy. Did you find that?

  229. Marco

    I love how easy and forgiving this bread is, I’ve been doing it for a while now and now I even double the ingredients and bake it an extra 10 minutes… it gives me an extra-large and puffy bread that the whole family adores!

  230. Joan

    I love this bread but the crust is a little thick. Any ideas?

  231. DVa

    I’ve made this bread numerous times–started back when you’d only had a couple million views LOL.

    Anyway, I love the weight and texture of this bread, not to mention the ease.
    I’ve added sliced green olives for the best olive bread (I also use some of the olive brine water to replace some of the water and that makes it so much better).

    I’ve tried other bread recipes, but I keep coming back to this one.

    I’ve never been able to make it in less than 12 hours of rising–mine just won’t rise in 3-4 hours. Even with fresh yeast and precision instructions and checking the temperature of my water, but it’s no biggy.
    I just make the dough the day before and bake in the morning!

    I just want to thank you! A COVID baker who plans to continue making my own delicious bread!

  232. Terri D Hollestelle

    I love this! My family loves this! It so simple to make, takes little time to prepare. I make the dough quickly in the morning, and by dinner time I have a delish side dish to pop into the oven. I’ve have been making regularly now for several months! Thank you Jenny!

  233. Craig

    Love the loaf… my question is that it seems to be a bit dense. Any ideas about that ?
    Also, for storage… goes stale quickly… any ideas ?
    Thanks so much. Love your site and shows.

    • Jenny Can Cook

      Please see the FAQs above and the How-To’s in my blog.

    • Erin B.

      I slice mine and freeze in gallon Ziploc bags. We toast it up for dinner.

  234. Heidi

    Thank you so much Jenny, i love this bread!!!

  235. Gregory

    I love this, always perfect. I’ve experimented with different amounts of yeast and salt: sometimes I add a couple of tablespoons of EVOO. It always works!!!
    Can herbs be added? I was thinking some rosemary? Or maybe roasted garlic?

    • Jenny Can Cook

      Please see the FAQs.

    • DVa

      I’ve added sliced green olives. Buy in a jar and add half the olives and half the brine water (to replace some of the water in the recipe) and it’s outstanding.
      I think the additional oil and salt is a big part of the reason.
      Add olives/brine into the first step of shaggy dough and let it all rise together.

  236. Janice Brockette

    My bread rose nicely but was still too moist to make into a pretty loaf. I added some extra flour but it wasn’t enough to make a pretty loaf. Any ideas on what I need to do differently??

  237. Susi

    Hi Jenny – I started baking bread about two months ago and have experimented with many different recipes. This was by far the best! Delicious crust and crumb. My husband keeps asking for more!

    Thank you.

  238. Kat

    I lobe this bread. I use King Aurther Bread Flour and the crust is tough and chewy and the inside is amazing. I tried this with Gold Medal bread flour and it did not come out with this consistency. It was good but I like the tough crust and chewy dense inside.

  239. Kim

    This bread looks great. I want to use Red Fyfe Flour. How much should I use?
    Thanks.
    Kim

    • Jenny Can Cook

      Please see my rye version under Breads.

      • Kim

        Hi Jenny. Thanks so much for this recipe! Love it. Do you have a favorite brand of flour u like to use?

  240. Stu

    The crust was great but the inside was dense. I did not aerate the flour, is that why?

    • DOLL

      LOVE THE BREAD. ESPECIALLY THE CRUST BUT WHY DID I HAVE SO MANY HOLES IN THE BREAD ITSELF. CAN’T MAKE SANDWICHES BECAUSE OF THAT. THANK YOU SO MUCH. GOING TO MAKE ANOTHER LOAF TONIGHT SINCE I GAVE THE FIRST ONE AWAY.

  241. Don McLean

    I love this recipe, and have made it numerous times. My question is where can I buy one of those knives you use to cut the fresh loaf? I have an old metal serrated knife that I need to replace.

    Thanks!

    • Susanne J. Mogdans

      Please use the right knife. I used the wrong blade, one with a straight edge, not serrated. Yep, lots of bleeding and four stitches later, I learned a valuable lesson. Use a BREAD KNIFE!

  242. Susan L

    I’ve been a baker for years and years and was concerned that you suggest only 1/4 tsp yeast for 3 cups of flour. My dough didn’t rise or get puffy…and my yeast is fresh. Any suggestions?

    • Jenny Can Cook

      Please see the FAQs.

      • Susan L

        I am sending a humble apology! I was frustrated when after 3 hours there was no change in the dough. I left it in the bowl, covered with plastic wrap while I got busy doing something else. When I returned to the kitchen, ready to throw it out, I found it had risen and was ready to be prepped for baking. I think the issue is that in this heart I keep the house too cool for the dough to rise.
        The bread is ABSOLUTELY FABULOUS and I plan to make it again and again.
        Thank you!

  243. Christine L.

    We LOVE this bread & my Italians husband is requesting it about every 2-3 days! While I have all the ingredients on the counter, it would be great if I can make a few loaves at a time, freeze or refrigerate then bake as needed. Has anyone tried this? Would I let it rise before or after refrigeration or freezing? Thoughts?

    • Valerie

      I have been two loaves & cut them in half & freeze it in a plastic bag. I take it out & let it defrost a little than wrap it in aluminum foil & heat at 300 for 20 minuets to a half hour. i com like you just baked it.

  244. Deloris

    Can whole wheat flour be used?

    • Jesse Lane

      I sure hope so! I just mixed a dough with half white and half whole wheat. I’ll bake it in about three hours and let you know how it went.

      • Jesse Lane

        Well it turned out pretty darn good. A little bit more dense than the all white flour loaf. I’ve also had great results adding spices, herbs and olives. I don’t think you can go wrong with this recipe.

    • Marz

      Yes! I have made this recipe over a dozen times. With whole wheat flour i started with 3 cups of WW but the texture was too grainy for my taste. Then i tried 2 cups WW and 1 cup All Purpose and BAM! perfection!
      Another tip is to brush the dough ball with Olive Oil just before putting it in the hot Dutch Oven.
      Last tip – try kneading a batch. It comes out denser and chewier.
      Good luck and happy baking!

      PS Jenny, this recipe is solid gold! I have shared it far and wide. Everyone from amateurs to experienced bread makers tell em how great it is! Thank you so much for sharing it with us!

  245. Paul in LA!

    A friend sent me your YouTube for no knead bread and from a guy who basically can only boil eggs, I am FLOORED that I made your bread!

    I was worried the first time I made it it was so small I didn’t think cooked through; but my friends said it still tasted good. I learned the water really can’t be above 130 (first time I boiled it) so now I use a thermometer to make sure it’s ok.

    When I first measure the flour,

    I now use 1 cup Spelt flour and 2 cups unbleached All Purpose, I also add 1.5 cups pecans and 1.5 cups dates to the recipe, and OMG . Uhhh—mazing.

    During the entire baking process I also throw a 1/2 cup of ice cubes to the bottom of the oven every 7-8 minutes to get the steam, and the crust is un freakin believable! It’s like almost nutty!

    It is the best.

    Thought I would share with the Jenny community so peeps could try it.

    Thank you again for the recipe hope you end up on TV again… I remember you on TV when I was in junior high.

    Paul in LA

  246. Laurna

    Hello Jenny, I mastered your bread Recipe, I Use the hot water from my kitchen faucet. I made several breads delicious I do add a 1/4 teaspoon of ginger. I gave two breads to my neighbors they love ❤️ the bread. I am making tonight two more breads with some butter and mozzarella cheese OMG ?.
    I am from Queens and retired in Florida the breads can’t beat your recipe easy to make and delicious, that’s again. I want to also tell you I made your rib receipt very good & your recipe for snow ball Xmas cookies delicious I love your sense of humor when you walk us thru the steps to make your recipes, thank you again be safe be well Laurna

  247. Laurna

    Jenny, I love your receipts, I made your rib, & Xmas, snow ball cookie recipe delicious and I thank you for going thru the recipes step by step and I love your sense a humor you make me ? laugh.
    Now let me talk about your bread ? recipe delicious & easy you are right, I made so many breads, I Love the results I mastered each loaf I do add a 1/4 teaspoon ginger my husband saw online when he was reading about bread, I delivered several loafs to my good friends where I live they all love the taste, and can’t stop talking about how good it is put butter & a piece of mozzarella cheese wow this recipe is the best. I am from Queens New York retired in Bonita Springs Florida and the bread not that good. Keep on doing what your doing posting your recipes. Thank you Laurna Calabrese’Coluni

  248. TraciJ

    Baking a loaf for a friend that I will see tomorrow-in the counter overnight ok? A plastic bag will make the crust too soft, right? Thanks!!

  249. Chris

    You mentioned this can be make with olives. How do I do that….whole olives, sliced olives and which olives do you recommend.
    Thank you
    Chris

  250. Carolyn

    Hi, Jenny I’m a bread lover too so thanks for your recipes and variations.
    I’m determined to make this come out right, even using my expensive flour, so I don’t want to take any chances! Your instructions say the water should be 125-130F; the package of Original Fleishmann’s Active Dry Yeast says “insure liquids in your recipes are between 100-110F.” Which should I use?
    Thank you.

    • Mark Richman

      I believe 120-130 is used to accommodate the cooling effect the cooler flour will have when you mix.

      So when you mix 130 degree water to 70 degree flour, your mixture adjusts and settles in between around 100 degrees.

      That’s my thoughts – making a batch now! This recipe is soooooo good.

  251. Rosy

    Hi All,

    An amazing recipe!

    As an FYI : when I want a bread with a baguette-like chewiness and bubbles, I put an extra 1/8 tsp of yeast and let rise overnight. you can also put a spwish of water in the dutch oven for crust with extra crunchiness.

    🙂

  252. DC

    My loaf doesn’t have the beautiful split top….
    Any suggestions? (I used the Dutch oven method.)

    • Jenny Can Cook

      First, make sure your oven is 450F because it needs the initial blast of high heat. Also, you can score the loaf in a couple of spots before baking using a sharp knife or kitchen scissors. Just so you know, mine doesn’t always split even though my oven is at 450. It’s never the same twice.

  253. Eileen

    Thank you for another great recipe Jenny! I followed the directions precisely (using all purpose flour, fast rising yeast, baked in a corning ware with lid bk I do not have a dutch oven) and it came out perfect! You are amazing!

  254. Rod Meister

    Hi There,

    Have been making your Quarantine Bread and love it. Perfect recipe!

    I would like to increase the loaf by 1/2 ….. 4 1/2 cups flour,… etc.

    How long should I allow to rise and also cook time.

    Thanks,
    Rod

  255. Rod Meister

    Hi There,
    Have been making your Quarantine Bread and love it. Perfect recipe!

    I would like to increase the loaf by 1/2 ….. 4 1/2 cups flour,… etc.

    How long should I allow to rise and also cook time.

    Thanks,
    Rod

  256. Kami

    The easiest and tastiest bread ever.
    I’ve made it a few times and will continue to do so. Love it! Thank you for this great recipe ?

  257. Vaunce Ashby

    My second time and it is great

  258. Feedish Chef

    My new Dutch Oven instructs not to heat empty, so I put a piece of parchment paper and the dough in the cold Dutch Oven and covered with the lid for the second rise (30 minutes). I then put the cold (and loaded) Dutch Oven into the cold oven, set the temperature to 450 degrees and let them pre-heat together. I watched and timed) for the oven temperature to reach 450 degrees and then set the timer for 30 minutes. When the timer rang, I removed the lid and cooked uncovered for another 10 minutes to a golden brown. (Didn’t bother to remove the parchment paper with the lid). The loaf came out perfectly! While your oven might take longer to preheat than mine, next time I’ll just set the timer for 45 minutes from when I place the cold and loaded Dutch Oven in cold oven and then it on. Seems safer to me than loading a 450 degree pot and safer for the Dutch Oven too! And no second rise bowl to wash…

  259. Kathy

    Jenny,
    You are soooooooo easy to love! You just have this way about you that is joyful! You are so much more than an amazing cook! I hope you know that your efforts to teach and bring joy to others through your remarkable talents is deeply appreciated and matters to me! Thank you! God Bless!❤️❤️❤️❤️

  260. Tosca Giorgi

    I just want a super easy crunchy french bread receipe. Thanks

  261. Bread/Pizza Girl

    I love you and your No Knead Bread/20-Minute Pizza Dough recipes. I am such a bread and pizza girl but had never made homemade bread or homemade pizza dough! Why bother, when you can buy delicious breads and many different types of pizza so easily, almost everywhere. But, since March and because of the coronavirus we have relocated temporarily to a very quiet area of Florida and have been sheltering in place. The area in which we are now living has made it difficult for me to secure my two primary food choices. But, thanks to you and your easy to make recipes, I have all the BREAD and PIZZA I need to exist. And, every time I eat the homemade bread or pizza made from your recipes, the world feels normal again, if only, for a short time.

  262. Allan Grant

    Can you cook this in a slow cooker ??

    • VC

      No. If your slow cooker hit 450 It would no longer be slow.
      Faaaast cooker

  263. Leyte

    Just made this recipe today 7/9/2020. So easy. I mixed and let it rest at 8am; then went to work ( work from home); at 1140- to the oven. Me and my husband were so excited how it turned out because this is my first bread from all your recipe. Amazingly, a success! Soft inside and crunchy outside. Taste so good dipped to the olive oil with parmesan cheese. I can’t believe i made my own artisan italian bread. Thank you Jenny. ( btw, i watched your shows before!).

  264. Kim

    LOVE the no-knead bread and so does my family. I want to branch out into additions, however I have no idea how much to add to the dough. What are guidelines for herbs, dried fruits, and cheese (not all together…one type at a time)?

    Thank you!

    • Jenny Can Cook

      Please see the FAQs for No Knead Bread Solutions.

  265. Storybell

    I doubled the recipe, put in a 6qt container, and baked for 3o minutes covered, 15 mini uncovered. I don’t know how to upload a picture. It’s beautiful!!! Must be my 20th loaf!!! Thank you so much!!

  266. Raymonde Gasper

    Can I use a cast iron instead of a Dutch oven. I don’t have a cover

    • Lea

      The dutch oven she uses is a cast iron enameled dutch oven. Most are cast iron but to be “pretty” the companies (I guess) paint them with enamel.

  267. Shawn J Clark

    Can someone calculate and provide the nutritional facts for me.

    • A Jean Youngren

      Really, you need the nutritional values? This is something to savor. Relax and enjoy.

      • Jackie C.

        AMEN sistah!

        So happy you posted this response!

  268. Cindy

    Where should the oven rack be while baking?
    Thanks …

    • Anna

      I put it on the middle rack and it comes out perfect each time.

  269. Yeang loves Jenny

    Done this a few times. Super easy. Each time I introduce new additions. I have one waiting for my preheating oven. This time I’m making walnut, olives, cheese, spices for cheese dips, Italian spice and friend onions !

    • Darlene j

      2 questions:
      1) when adding stuff like rose are or cranberries etc do we need to adjust the main ingredients
      2) my bread comes out a bit sticky how come?
      Thanks in advance

      • Jenny Can Cook

        Please look at the FAQs for No Knead Bread Solutions.

  270. Suzan

    I have been adding sliced olives (Kalamata, stuffed green, small pitted dry black), about 6 of each, and Rosemary (about two 5-6 inch sprigs stripped ) to make the most delicious rosemary olive bread that will rival any artisan bread you can buy in specialty markets!! I add in these ingredients a little at a time, during the10-12 folds process of the recipe. Take my word for it, it’s simply delicious. Best bread recipe and so easy!! Next up for me: cranberry pecan bread!

  271. Leslie

    I’ve made this time and time again. Always consistent. Understand Artisan bread is very hard on the outside, but soft inside. For that reason good Fresh after cooked, and for toast the next day.

  272. Victoria B

    This is the BEST bread recipe ever! I’ve found that instant yeast works better than active dry, but I’ve done both and both turn out perfectly fine! Just make sure to not have the water be too hot. Also, I’ve never aerated the flour and its always turned out perfect for anyone wondering 🙂

  273. MASSLASS64

    The only Dutch Oven I have is 6 quarts. Will that work for for your No-Knead bread
    recipe? They are so expensive that I can’t afford another.

    • Maria

      Yes. The point of the Dutch oven is its heat capacity. Any size will work as long as the bread fits inside. Expect it to double when baking.

  274. Jeff

    My first attempt at bread making…….wow! Yummmy, worked out just as described and just as your pic. And video sows! I love hot, crusty bread! Thank you. 😀

  275. ILEEN

    Dear Jenny, this has changed my life…. I have enjoyed every loaf I’ve made.. which is a lot!
    I use the overnight method and have had great success… Even managed to develop a corn rye using caraway seeds and rolling in yellow cornmeal during the “second rise”
    Only problem I seem to have is when slicing the bread it is very difficult to “saw” through the bottom crust.
    Do you have a solution to this?

    • Jeff

      Yes, same issue. But oh so good!

    • Kat

      I use a cast iron trivet in the bottom of my Dutch Oven to keep the bread bottom from getting to hard. Works perfectly! Found online for less than $10.

    • Judy

      Difficult to cut through bottom of bread? After removing from pan , while still hot, rub a stick of butter all over the bottom.

  276. Melita

    I have made this bread a few times and it is quick, easy and delicious. My question is why does the crusty loaf turn soft after it cools down.

    • Rebecca

      I can’t tell you exactly why it goes soft. But that happens to my sourdough the day after I bake it. I just throw a few slices in the over for about 7-10 minutes to crisp them back up and it’s perfect!

    • Meredith

      Hi, Melita. I think it may be the humidity. I cool the bread for about an hour in the oven with the door slightly ajar using an oven mit. Any left over bread I bung in a brown paper bag to keep it crispy for the next day and longer. Hope this helps you.

  277. Kathi Valentine

    I made this recipe on Sunday and again this past Monday to take to my office today. I added cut up green olives w/pimentos, cut up kalamata olives, cut up up sun-dried tomatoes, oregano and garlic.
    It came out amazing! Wish I could put a picture here to show you.

  278. Cathi

    So far this is my favorite version.
    I do like to sometimes do an egg wash to the top and add everything bagel toppings before baking it.

  279. Jane Smyth

    Have made this a few times and it is wonderful. Do you think I could use sourdough starter rather than yeast? Would like to try.

    • Tyler B

      Someone on the r/breadit subreddit tried this and their results looked good. They say “For these I used a little less flour and a little less water, subbed 2 Tbs active sourdough starter for active dry yeast.”

    • Kendra

      I use this recipe for sourdough all the time. It’s so much easier, and turns out better than any of the fussy sourdough recipes I’ve tried. I use about 1 cup of very active starter when I add the water. Adjust the flour and moisture levels as needed. You know the shaggy consistency you’re after, so just adjust and stir until it’s right. Let it rest in the fridge at least overnight. 24 hours is even better. You will get a stronger sourdough flavor. Follow the rest of the instructions. Note that you may have to let it rise longer in the second rise because it needs to come up to room temp before it will start to rise. Turns out amazing every time! I’ve also done whole wheat sourdough. So yummy!

  280. Carole R

    Some people are looking for more flavour? I add onion flakes and it is amazing!

  281. Mindy

    My bread is beautiful thanks Jenny! But no taste.What am I doing wrong? Salt and yeast measurement are point on.

    • Jenny Can Cook

      You could try using more salt and also try the overnight method – some say the flavor is better.

  282. Em

    Thanks Jenny for the terrific recipes. I have made this recipes so many times this past month and half. Made white , white and whole wheat, plus added 1/3 cups each of white sesame seeds, black sesame seeds and sometimes with pumpkin seeds. Absolutely delicious. Used Dutch Oven. I no longer buy store bread anymore as this bread is so easy to make and yummy. Enjoyed your videos too. THANKS

  283. Lynn Lambert

    Made my bread in the Traeger Grill. Turned out perfect! Wish I could post a picture. Just did not get as brown as the oven!

  284. Lynne

    I have tried 4 times to make the dough. I aerated and added the correct measurements. Still my dough is coming out too dry. Help!

  285. Bob Tompkins

    Can you cook 2 loaves at once using 2 dutch ovens in the same oven?

  286. Suzanne

    Loved this recipe! Can I add dried rosemary to the recipe? How much do you think? Will It change anything in the baking process?

    • Jenny Can Cook

      Please see the FAQs.

      • CarolM

        Jenny – instead of using a pot/ lid in the oven (which I don’t have), can I just use a deep dish 8″ or 9″ cake pan or a deep metal or ceramic 9″ loaf pan covered with tin foil for baking the bread residing on the parchment paper (separating dough in half for two loaf pans) before rising on parchment paper)? This bread looks delicious and I would hate to miss out because I don’t have the recommended oven pot and lid. Thanks!

    • Leta

      I added rosemary and garlic into my dry ingredients – was delicious and the house smelled amazing!

  287. Jennie

    Hi Jenny
    I tried your bread recipe and it did not turn out – not sure what i did wrong- Does baking the bread in a Dutch Oven make the difference? that is the only thing I did not have so baked it in another deep pan with handles – please let me know as i would like to make it.

    Jennie Wheeler

  288. Asiya

    I make 6 loaves since yesterday! I was looking for a way to use up the 40lbs of flour my husband helpfully brought home for me!!!!! Great recipe. I made the whole wheat one too. I am going to try the overnight rise for convenience next time.

  289. WendyG

    Hi Jenny
    What size Dutch Oven do you bale your bread in?
    Thanks

    • Asiya

      I have a 3.5 quart Dutch Oven but a 3 quart one should be enough too.

  290. Pam Frech

    Jenny…not only are your recipes fun, easy and creative, but you are a HOOT
    Thank you so much. I love this site

  291. Sue

    I bake variations of this bread at least twice a week. I make whole wheat raisin with walnut bread for my hubby. And peppercorn-Parmesan bread for me. No matter what pan—I sometimes use the Lekue silicone baker—the bread is awesome. Jenny, this is the best bread recipe EVER! Thank you for sharing this with us. And where do I sent the bill for the bigger clothes I now need????

    • Sarah in Co

      Oh wow! Peppercorn and Parmesan sounds amazing. How much of each do you put in?

  292. Beth

    This is delicious. I have made the other loaves that raise 18-24 hours before. I needed bread tonight for dinner so I made this. I won’t go back to the other. I love the soft inside and crisp crust. Thank you so much for this wonderful recipe.

  293. Carlene

    Great crust and soft inside…hubby really liked it. My first one was a little doughy on the bottom, but still tasted great and used the recipe exactly. I use, exclusively, a Breville Smart Air Oven, and when I did heat up my LeCreuset dutch oven and placed the dough w/parchment it came out great. The next time I made this bread, about 3 days later :). I used my LeCreuset ceramic round baking dish, without heating up the dish first, and baked for 45 min at 435 degrees (mainly because my Breville even though set to 450 degrees only came up to 435) and it was perfect as well. I then took the cover off and did the browning for 10 minutes. Again it came out great! I just finished making my 3rd loaf, this time adding Italian seasoning (about 1 tsp) and garlic granules (about 1/2 tsp..give or take), and using the ceramic baking dish for 45 minutes…it actually didn’t really need the 10 min browning but did it anyway and it now has that “sourdough” crust look. It is cooling right now, so not sure how it will taste, but looking forward to experimenting with other “flavors” as well as the basic. I also didn’t have enough all purpose flour so added bread flour to see if there is any difference. Thanks so much for this recipe!

  294. D.J. from Shoreline WA

    Finally got around to making this again…. this time I made it, prior time my wife did…. They were equally perfect!! Amazing crust, very tender crumb, maybe a tad chewy in body, but its just wonderful…. Yes, I’m making another loaf this week as this isn’t going to last long around here. I slit the top of the loaf to let the steam rise while baking, and sprinkled the top with flour just before baking…. looks professional now! Thanks for the video and recipe!! Oh, last tip, I used measurements by weight, I’d do it again this way.

  295. Kay

    Made this today – came out exactly as advertised. Perfectly crusty on the outside and soft on the inside. Taste: felt it needed a bit of salt. Very happy with this recipe.

  296. Kathy

    Hi Jenny. This bread is absolutely delicious! I make the full recipe and then divide it into 2 smaller loaves….one to eat out of the oven and one to freeze! It’s a staple in my house now. Thank you!

  297. jackie

    My bread was crusty on the outside and soft on the inside, Taste was perfect. However, after following recipe to the letter, the dough was very runny/sticky and did not rise very much after the 35 minutes before working it out a bit. Some stuck to the bowl, which hasn’t happened with my other bread recipes. I wasn’t sure whether to add more flour so I did not. I made this bread on a humid night in CT – wonder if that affected the rising issue. I would think that yeast / rising dough is sensitive to weather. Anyway, I want to understand it so I can make good bread. I LOVE BREAD !!

  298. SarahB

    This recipe is so amazing! I have successfully adapted this recipe to my SOURDOUGH too! I am thrilled at my results! This is my new go to recipe! Thank you Jenny! (!!! I didn’t put enough exclamation marks in this post! Ha)!

    • Tom

      did u use a sour dough starter or citric acid for your bread.

      Thanks
      Tom

  299. Geri

    Hey Jenny, can this recipe be made into bagels? I have had so much success with your no knead pizza dough, so I was curious if this would work for bagels………thanx

  300. Helen R

    Received from a friend who LOVES bread and had made 6 loaves. I am making my third loaf today. Always delicious! Having it with garlic ramp butter tonight. This makes me a super star on leftover night. Thank you for making homemade bread absolutely approachable!!!

  301. Lorraine

    This was the first time ever making no knead bread, and let me tell you, it was the best and the easiest no knead bread I’ve ever made in my life. My husband absolutely loves it. It comes out perfect, hard and crunchy on the outside and soft and yummy on the inside.

  302. Christine L.

    I have made this recipe 3 times & love it, however, there’s only 2 of us & cannot (or should not?) eat this much bread over a couple days. Do you think this recipe can be divided in half, where we can let it rise, cut it in half, then refrigerate 1/2 If so, what temp & how long should I bake each loaf considering the loaves will be much smaller? Thanks for a wonderful & easy recipe!

    • Jody from Olympia WA

      Why not cut the Loaf in half and freeze half of it? As a single person living alone, I always keep bread in my freezer. It would be better to slice it before freezing, then you can remove however many slices you need. I am going to make one of Jenny’s bread recipes today since my supply of frozen bread has finally run out LOL

  303. CEP

    I’ve tried a number of other “ no knead” breads. This is the simplest, quickest. Fluff flour a bit before measuring.

  304. April

    This recipe was easy to make. And my bread was spectacular! It tasted as good as it looked! You really know your stuff. And you are fun to watch. If I could please ask a question. What brand on silicone brush(es) do you buy? I can’t seem to find the one you used for another recipe, which has very fine bristles and is soft. Thank you! You’re wonderful!

    • Jenny Can Cook

      It is silicone and made by Zyliss. I looked at their site to include a link but it appears they don’t make it any more.

  305. Pops

    Great San Francisco style sourdough bread adaptation
    Love the basic recipe; love sourdough!?
    Substitute citric acid (sour salt) for sea salt … that’s it!

    • Nicole

      I just love this bread recipe. I tried it adding about a quarter cup of nonfat Greek yogurt – I like Siggi’s- To give it a little more flavor. It was a big success it does make it a little less airy but it also means that it toasts beautifully and can cut fairly thin to do sandwiches

  306. Josseline

    Thank you very much for the tip on cleaning
    the bottom of the Le Creuset. I’m going to try it.

  307. Sharon White

    Love this bread. Have been making the overnight version for years.Tried this today and It is wonderful!!!I relocated to Colorado and had to experiment with high altitude baking.I have to add a full extra cup of flour and double the yeast and it comes out perfect.So good it is all I ate for my dinner tonight–yum!

  308. teafree

    Thank you so much for adding the weights! I find it so so much easier. And less mess.

    Thank you!!!

  309. Donna

    I’ve been making this,bread for about 3 weeks now, my family loves it, can’t get enough. I’ve tried different variations using this recipe as a base. Love it plain but also like it with cinnamon raisins and walnuts, apples cheddar cheese and nuts. Roasted garlic and rosemary also Asiago and garlic. All turned out great thank you for the recipe, I usually make two at a time in the oven with two more waiting to go .

    • Double Dutch

      Can you explain when in the process you add these things? I’d like to get more adventurous with things like garlic, olives, dried fruit…Also, when/how to add sprinkle on top.

      • sandra carter

        Hi,

        Add the extra items in your dry mix before adding the water. also you can put items on the top outside of loaf before you place in dutch oven.

        Enjoy

  310. Janet Christiaens

    I made your no knead dutch oven bread,.. thank you. very easy. What if you don’t want a hard crust? I expect 35 min with lid isn’t enough to cook the interior, so should I add another 10 – 15 min with lid still on?

  311. Madzi

    I made this today and it came out beautifully. Can’t wait to try out different versions, such as the whole wheat bread.

    Love your videos, too. I made the easy chocolate cake (vegan version) for my grandchildren and it was a big hit. Next? Stuffed cabbage!

  312. Anne

    I made this bread twice with all purpose flour and it turned out beautifully. I am doing it now with whole wheat flour and it’s not rising .

    • Jenny Can Cook

      Try my whole wheat version under “Breads.”

  313. Paul

    Epic fail. Thought I would try this for a shorter cycle than the overnight rest while using cold water. Seems Iike a much dryer mix. Took some work kneading after the first test to get it in any shape. Used the parchment paper idea but it stuck to the paper after I took it out of the pot. So much so, I had to throw it out.

  314. George Kiratzopoulos

    Been making this bread for the last 2 years and love it every time. Today I wanted something a little more creative so I added chopped jalapeno peppers in the mix about 6 heaping tablespoons. Of course since the peppers are wet I reduced the water to keep the correct dough consistency. After baking all I can say is WOW. Give it a try.

  315. Helen

    Hi Jenny, your bread recipe came out great. Was so excited. I see where your can put herbs in the bread, what about cheese? How much would you use?
    Thanks for the help. Love your site.

  316. Lynn

    Hello, thank you for sharing your bread making recipe. I just bought a AmazonBasics dutch oven especially for making the rustic bread. But when I was reading the instruction, it was said that “oven safe to 400F”, and I was checking almost all the recipes of making rustic bread in a dutch oven, and they all required to preheat the dutch oven with temperature at least 450F.

    I’d like to know, is there any alternative method to bake the bread in a dutch oven with lower temperature, like 400F ? Or do I have to increase the baking time longer ?

    Thank you.

    • Madzi

      Elsewhere on this website, Jenny has a method for doing the same bread on a baking sheet instead of a dutch oven. Do a search!

    • Monica

      I bought the Amazon Dutch oven, actually I bought two, one 6 at and one 4 at and they are perfectly fine in my oven. I also use parchment paper and the pots are clean.

      Small tip
      I cut the paper to size that it fits in the pot
      I put that paper into a bowl and
      Put the dough, after the first rise, on that paper for the second rise and transfer the dough with the paper into the pot. So easy and no burning yourself.

      And now I have to get the bread out of the oven. Smells heavenly

      Thanks Jenny

  317. Janet

    Wonderful recipe, thank you! It has turned out well each of the 3 times I’ve made it. I wonder if you’ve seen the “cheaters” sourdough bread recipes that are out there using yogurt as the shortcut. Have you tried any and if so–whose did you like? I will love to see your version!

  318. Elizabeth

    Hey there!

    Jenny, can I use a Cloche for this recipe? Any modifications?
    Thanks!

  319. Tania

    Why using a 1/4 tsp of yeast for 3 cups flour 1 tsp salt why not using 1 tsp yeast. Will the bread rise the same just by using 1/4 tsp yeast ????

    • Wolfhead

      Yes, there is a recipe for a faster bread on the Breads homepage. Check out “2-Hour Fastest No Knead Bread” that uses 2 tsp of yeast. She has also has 1 3/4 hour bread that does not use the 15 minute rest.

  320. Terri

    Thank you Jenny my bread came out beautifully!!

  321. Debra

    I live in a Motorcoach and only have a microwave/convection oven that will only go to 425 degrees. I have a Dutch oven but will 425 still work?

  322. Brigette

    Fantastic recipe!! Made several loaves durring lockdown and all were perfect!! Fresh garlic and rosemary in the last batch was exceptional ! Loved your video also ?

  323. Jim Castaldi

    Could one put chopped garlic and/or onions into this mixture?

    • Tracy

      I don’t see why not? I have been adding Italian spice (dried herbs) and it’s been a hit. I tossed in some wheat bran too, today, with the Italian spices. Today we are experimenting with honey and other spices for a sweet bread. There are 4 bowls on my counter! Have fun! I love the fresh garlic idea. Have fun!

    • Jenny Can Cook

      The FAQs have lots of ideas for additions to no knead bread: https://www.jennycancook.com/no-knead-bread-solutions/

  324. Mary Rose

    I’ve made this 3 times in the last 10 days. It turns out perfect every time! I’ve also shared this with friends and encouraged them to make it too!
    It’s so easy and fells like a great accomplishment!
    Thank you so much

  325. Michiyo

    This is the easiest bread I’ve ever made. To speed things up, I’ve used a whole package of yeast instead of 1/4 tsp. Works great! My son will make this bread tonight. Looking forward to it!

    Also, Jenny’s recipes are perfect for my style of cooking!

  326. Dina

    I have 7.25 qt Dutch oven, should I double the recipe so the dough doesn’t flatten out?

    • Mary

      I did 1.5 times the recipe, turned out great! I use overnight method. Increased the cooking time with lid on plus 5 min, didn’t change the cooking time without the lid.

  327. Debbie

    I made your bread today,served it with a roasted cauliflower stew. Dinner came out amazing. This is the easiest bread I have made. Will save the recipe and following your cooking site more closely .
    Thank you so much.

  328. Pam Edwards

    During the shelter-in-place guidelines, several friends are baking the no-knead breads. I love artisan bread and am looking forward to trying your recipe. Your video was such fun to watch and made me want to try it. I love your tongue-in-cheek humor! Keep it coming. We all can use a good laugh during these trying times.

  329. Diana

    Jenny,

    The bread turns out really nicely but the bottom is a bit hard. It’s not burnt but really hard. Any suggestions?

    Thanks,
    Diana

    • Gary C

      When it’s time to take the lid off, remove bread from dutch oven and finish baking on wire rack, that will help bottom from getting overcooked and too hard.

    • DENISE NAPOLI

      Add a baking sheet one row below your Dutch oven.

  330. Sabrina

    I had made 4 loaves of no knead no Dutch oven cranberry walnut bread (with water bath) in the lower oven of my double oven. Every time the top came out way too brown. Yesterday the loaf top actually was black- burnt!
    I’m curious if the amount of water for the water bath to make this kind of bread has anything to do with how brown (or burnt in my case) the bread top would be? I followed a friend’s recipe & she said to put in just about a regular coffee mug amount of water. But yesterday I poured in maybe double the amount of water.

    I just couldn’t figure out why… my 3rd loaf I lowered the temp from 450F (recipe) to 425F using convection option, top still super brown (at least not black burnt like yesterday’s 4th loaf)

    would really appreciate if you could help? Thank you!!

    • Jenny Can Cook

      I don’t use a water bath for this bread because there’s plenty of steam created inside the Dutch oven. I can tell you that convection cooks hotter and faster than a regular oven so I would not use it for this recipe.

  331. Katelyn

    This was my first time making bread and it turned out to be wonderful! Such a nice crunchy crust and soft inside. I made a double recipe and baked it in a large cast iron pan and covered it loosely (so it could expand) with foil. This is a recipe I will be saving and making again soon! Yum! Thank you!

  332. Laurna a Calabrese’Coluni

    Hello everyone can you please help me I am crazy about Jenny, he4 video she makes me laugh, and her recipes, last night I made her dough and apple very good, tonight her macaroni, sorry I will get to the point now.

    I need help I made her bread recipe four times, out of the four my husband made the bread once, he4 is the problem I heat the water on a pot I don’t boil it
    When I pour into my bowl and start turning it’s not as smooth as Jenny’s dough
    What am I doing wrong, on of the four times I threw away the bread because I saw after 30 minutes it was not looking right.

    Thank you everyone for your help, looking forward to your reply back.
    Laurna C.

  333. Jan

    Dear Jenny – I love your video on the crusty bread recipe and your enthusiasm is so exciting when making this bread. My bread came out excellent – my only problem the crust was very hard on the bottom- any way to prevent the crust on bottom from being so very hard.
    Thank you – don’t ever loose your excitement!!!

  334. Paul Heymont

    First, thank you not only for a great recipe but also for an entertaining video. Returning to breadmaking after years away, and fell into your recipe (I never made no-knead breads before).

    I’ve passed the recipe, and bread to quite a few friends now, and thought I’d share my current variation, which I’m really happy with.

    Taking you at your word about flour substitutions, I made it several times with 2 c. all-purpose flour and 1 c. whole wheat, with good results. My new go-to, though adds a cup of yellow corn flour or cornmeal (I’ve used both), an extra 1/4 tsp of yeast and an extra 1/2 cup of water. And 1 Tbsp of caraway seeds, but that’s not for everyone.

    Same baking time, and it has a nice texture, yeast hint and the corn makes its presence known without being an actual taste.

    My actual baking is in a dusted loaf pan,because I want sandwich slices. I put my big oval aluminum roaster in the oven, drop the loaf pan in and put the lid on.

  335. Carol

    This was astounding! So simple, perfectly explained, crusty as anything I’ve purchased at great bakeries. Won’t last too long!!

  336. Adrienne Clamp

    I envy-
    You said you had good luck with whole wheat flour. Did you use any white at all. When I have made whole wheat bread in the past (different recipes) they always had you use some white. I am just checking. My husband is a whole wheat guy and I am a white bread girl but would like to try whole wheat for him. Thanks.

    • Jenny Can Cook

      Please see my Whole Wheat No Knead version under “Breads.”

  337. Linda

    OMG!! First time made it today. Came out delicious. I will definitely make it again. Thanks for a great recipe ?

  338. Darren

    My family calls it “Jenny Bread” as in “Dad, can you bake another loaf of Jenny Bread?!?”

  339. Lisa

    My husband has made this several times and it gets better and better each time. Thanks for the recipe, Jenny.

  340. Peter

    Hi Jenny
    I have tried making the Dutch oven bread 4 times now I have followed the recipe exactly and tried reg and bread flour ,but every time my bread ends up very heavy in the centre , can you suggest what I should do . The crust and taste is great .
    Thanks Peter

    • Jenny M

      Hi – I’m not “the” Jenny you were writing to ? but . . . I let the yeast rise a little bit in the water before mixing all the ingredients. It helps my bread rise (my old oven sometimes has trouble staying hot enough so I have to get creative).

      • Joanne K.

        I like your suggestion of yeast and water mixed together first. I have the same problem and thought maybe it was the salt reacting negatively with the yeast. ???

    • Michael

      Hi Peter. Try baking the bread in the dutch oven for 35 min instead of 30, before taking off the lid, and then bake for another 10-15 min with the lid off. This worked for me.

  341. Darlene

    I have been looking at bread recipes that are made on top of the stove; have you ever made that recipe on top of the stove? If so can you explain how to do it. I would like to try it. I have a gas stove, so even if the electric would go out I could still use the top. Thanx

  342. Roseetta

    We did not like your no knead bread. Crust was Tough! I’ll stick with my quick and easy yeast roll recipe that I got from woman’s world several years ago. A guy made them for a holiday at friends. It was his wife’s recipe and she had passed away. Best ever!

    • Penny

      That information is not helpful in any way, Roseeta. Jenny says to bake it from 10-30 minutes the second time without the lid. Maybe you overcooked it.

      I’m sorry, Jenny, that you’re subjected to rude comments when you’re giving of yourself so generously in this way.

      Personally, I’m grateful for the recipe and can’t wait to make it.

    • Erin

      Why would you even bother to post something so unhelpful, rude, unnecessary and downright anti-social? Please perhaps read all instructions, such as where she says to put it in a ziplock bag after it cools in order to soften the crust. I make this bread every day for myself and neighbours and it’s well loved by everyone. Just take your selfish negativity elsewhere.

    • Dtgarci

      Roseetta, rude much? It’s amazing that so many others have successfully made this recipe and loved it! Others have made it, had a problem with it, and asked for advice on how to improve their own technique! You truly lack social skills. Please take your yeast rolls and move on.

      • Monica

        Thank You. We need more people like You. I agree. Jenny is so kind to share her time and talent with us. I am 60. And finally, I can cook ! All because of Jenny. Negativity has no place here. Monica Safreed.

    • Wendy

      I agree with everyone else. Your comment serves no purpose other than to tear down. You tried it and didn’t like it. Oh well. Keep it to yourself. Negative Nelly needs to move on.

  343. Joanne

    Jenny, thank you so much for making me look like the most fantastic cook! This recipe is amazing and so easy to make. I no longer buy those artisan loafs at the grocery store. This bread is so much better and so fresh.

  344. joyce

    someone asked about their dutch oven turning dark while baking their bread. mine got a tiny bit beige colored. i just used baking soda and lemon juice & a brush. it is all white again.

    bread is delicious and EASY.

    • Carolann

      OMG. I bought a new pot to make this bread. The bread came out perfectly but the inside of my pot, too, turned dark and splotchy after this first time use. I contacted the seller and complained and they agreed to take the pot back. Is it the high heat baking that maybe discolors the white ceramic interior? Whoops. Maybe it wasn’t the pot’s fault at all.

      • Cheryl Micheau

        YES!! That’s why I purchased two Lodge 5 Quart Cast Iron Dutch oven-pre seasoned cast iron pot and lid just to save my LeCreuset and Stuab dutch ovens.

      • Jenny Can Cook

        I have a Le Creuset Dutch oven and an inexpensive one from Kohl’s, both with white enamel interior and neither interior has ever discolored from making this bread. If yours is rated safe for 450F that really should not happen.

  345. Cheryl l

    This is amazing bread I make it all the time. Today I added 5 tsp of everything but the bagel spice to the dough Just before baking I sprayed the dough with water then sprinkled more spice on top It was outstanding.

  346. Deepa

    Hi

    I made the bread twice. The first time I made the bread it good. The second was good. My niece and sister liked the bread. It was easy and quick. Thanks for the recipe.

    Deepa

    • Deepa

      Do you have tips have to make bagels? Does anyone have tips how to make bagels?

      Thanks
      Deepa

  347. Terri

    I thought I totally messed up the bread. Did look bubbly at the 3 hour mark. Read all your recommendations, and let it sit a bit longer only because we went for a walk. Followed through and just baked it.. as you recommended..it turned out amazing..wish I could have sent a picture.

  348. Linda Zuckerman

    Jenny, I love your recipe! I watched your video about 4 times paying close attention to every word. I have experimented a few loaves until I got the texture just right and now I have made over 20 loaves and given them to friends and family! They turn out perfect every time! The Baking time is right on, the ingredients are right on! Thank you for making it so easy! I have also decided to make sour dough with your recipe so I have my sour dough starter and I just add what I want and then subtract some of the water. It is delicious!!!

  349. Dani

    I just put the dough together and its sitting for the next 3 hours. Excited for dinner tonight with homemade bread, sauce and pasta!

  350. Athena lee

    Hi Jenny. Thank you for your easy to follow recipes. I have made a couple of your recipes and my family especially loved the raisin cinnamon braided brea

    Love your working wood board. Where did you buy it and what is the size?. Looking to purchase one.

    Thank you and stay safe,
    Athena

    • Jenny Can Cook

      I bought it years ago at Williams-Sonoma. It’s 16 x 22 nches.

  351. Robyn

    Love, love, love this recipe. I have never baked bread before – and since I have found this recipe, bake it regularly for myself and others, always a hit! Thank you Jenny 🙂

  352. Doug L

    Yeast is almost impossible to get. I’ve read that you can use baking soda and lemon juice in lieu of. Is that possible for no knead bread and what would the proportions be

    • Dani

      Doug, check with a local pizza joint/restaurant or bakery, maybe they will sell some yeast to you. That’s what I plan to do once my last packet is gone 🙂

      • Laura S.

        I ordered my yeast from amazon. It was delivered the next day.

    • Sooze29

      Try wafflepantry.com as they sell SAF Instant yeast in one pound packages for 9$ plus shipping.

      • Paul Heymont

        I have the SAF yeast; came from my local market. It’s a lot at a time, but if you freeze it, it keeps nearly forever. I’ve split mine into a couple of jelly jars with tight lids and tucked it away…

  353. Mary Anne

    This is the best bread easy directions and delicious. Being a big baker but a first time bread baker this will be a recipe that will be made as a regular part of my recipe file.

  354. KTP

    I have never made bread before and I am so excited to try this! Could I score the bread and drizzle on butter before it is baked ? And could I also add minced garlic or herbs at some point ?
    I must say … I feel as if I am in your kitchen with your video. Watching you is so calming and enjoyable !! Loved the story about the baseball !! It makes this quazzy quarantine more bearable !
    Thanks !!

  355. Lisa Charlotte

    I have a 9qt dutch oven. Can I double there recipe and use the same times for proofing and baking?

  356. Marge Trammel

    I made this bread for the first time. It was good but it seemed a little undercooked in the center. I used the inside of my crock pot since I don’t have a Dutch oven. Any suggestions for getting the center a bit less doughy?
    Thank you! Loved the video

  357. Grace

    Hi Jenny, this is the first time I have made bread and it turned out amazing. Your instructions are great and easy to follow. I will definitely make this again. Thank you.

  358. Doreen

    Are u familiar with the instaferm Instant yeast and can it be used in your recipe.
    Thank you

    • Nataliya

      I’ve used different type of Instant yeast and works great, if that helps.

  359. Aurelia B Robertone

    I made this bread three times. The first time is was too moist. We toasted it. It was delicious! The second time I made sure the kitchen was warmer and warmed the bowl. It was still slightly moist. We again toasted it. It was delicious. The third time I heated the kitchen, heated the bowl and set the oven temperature to 475 so the oven thermometer read 350. The bread was still slightly moist. Should I decrease the water or increase the flour? The dough seemed quite moist the third time. We love the bread so I would love to get it right. Thank you, Aurelia

    • Jenny Can Cook

      I think the heat you’re creating may be the problem. This recipe needs room temperature resting time. And I’m confused about your oven temperature. It should be 450. If you follow the recipe exactly, I think you’ll get a better result. Trust the recipe.

  360. Wadda

    Enjoyed your bread recipe! Do you have a good kapusta recipe? My Aunt Rosie made the best sauerkraut. Unfortunately I never asked for her recipe. She always had it made. I miss it terribly and no one got her recipe because she always made it. She came here with her Mom and Dad. They were from Galicia.

  361. LINDA TRAHAN

    jENNY….. YOU ARE WONDERFUL!!!! IVE BEEN MAKING THIS BREAD FOR QUITE SOME TIME, AND IT’S ALWAYS FANTASTIC! SHARED YOUR WEBSITE WITH MANY. I LOVE ALL OF YOUR RECIPES AND IDEAS. THANKS SO MUCH FOR SHARING YOUR KNOWLEDGE AND TALENT!!!

  362. Douglas DeFusco

    i am a 75 year old Italian and i do all of the cooking in my home and i have been cooking for over 58 years and when i lived in Rhode Island i had no problem getting good bread than i moved to Florida and couldn’t find good bread anywhere i want to thank you for your video now i make all of my own bread and give it to all of my neighbors and they all love it
    thank you do much
    Doug

    • Jenny Can Cook

      You’re a good man to bake bread for your neighbors. ❤️

  363. Sally Chenevert

    I love love this recipe! Once I realized that wax paper and parchment paper are two different things, my bread turned out perfect!! I’d like to try adding cranberries and walnuts to the recipe, as did one of your subscribers, but wondering when to add to the dough! Thanks for the fabulous recipe.

    • Jenny Can Cook

      Please see the FAQs.

    • Tina R

      Sally, I just put mine in right after i stir in the water and make the dough. Just mix it up a bit. When I use cheese I usually use hot water instead of warm, because I think the cheese will keep the yeast from actvating for the three hour loaf. Always turns out perfect

      • Jan K

        Tina, what kind of cheese and how much did you use? Thanks!

  364. JP

    I just can’t even thank you enough. After decades of people thinking I can cook, I finally made bread because of you … and first time out of the gate it was PERFECT!!! You’re my celebrity girl-crush, I love you to pieces and your videos are wonderful, so helpful and easy to follow. You changed my kitchen life by getting me over the fear of tackling bread. Just keep being you, you’re the exact thing we all need in our kitchens.

  365. Sharon L.

    Hi Jenny, I made this bread in my Dutch oven last week and it turned out FABULOUS! It was my first time making bread and I was doubtful something so easy to put together, would come out as this did. It’s going to be my “go to” bread recipe when friends ask me for an easy one.
    My local supermarkets have all run out i flour, so I haven’t been able to make another one. But I did want to know if one can add dried fruits to this mix?
    Thank you!

    • Jenny Can Cook

      Please see my other variations of no knead bread as well as the FAQs.

  366. Miro

    Great and easy to bake,

  367. Art Whelan

    Hi Jenny,
    Love your recipes and your videos. Just finished making your no knead crusty bread (again) and it came out great (again). So easy to make and so tasty. I do have a question for you. Because all ovens are different effecting cooking time, is there an internal temperature you suggest for your crusty bread. Several sites have recommended temperatures ranging from 190F to 210F. I have been using around 195F and it seems to work ok but was wondering if you ever use internal temperature. Thanks,

    Art

    • Jenny Can Cook

      I do not generally use internal temperatures but I believe around 190 is standard for regular breads and 200 for richer breads made using sugar, milk or eggs.

  368. CJ

    How long in the oven if I make a bigger loaf (two recipes) ?

  369. Sr Robert Tait

    Jenny,

    I made this again and it’s just perfect. I would like to make enough for about 3 dozen people. Can you give any suggestions for a pot? I only have one Dutch Oven………….

    • Jenny Can Cook

      I’m sorry I don’t know. Maybe someone else will help out.

      • peggy

        My dutch oven has parts I dont think are ok for 450,So I used large corningware.Also,maybe try a crockpot insert &cover.

  370. LK

    Hello Jenny,
    I had never baked a bread before until I saw your video on Youtube. Thank you very much for the wonderful video, webpage here and the awesome FAQ. You are super helpful and really made our shelter-in-place life a lot better! Thank you, thank you, thank you!

  371. Nancy Pham

    This recipe is amazing and so easy! I used fresh yeast and was worried about it affecting the results but it was great! My husband will not stop gushing about how good this bread is. I also tried the 2 hr recipe but i like the texture and flavour of this one better. Thank you Jenny!

  372. Judy Tucker

    Hi Jenny, going to try the bread. How big does the Dutch oven need to be? Mine is vintage Dansk and not as large as what you showed. Does the size change cooking time also?

  373. Dawn

    Hi Jenny,
    I just wanted to thank you for the recipe. We absolutely love it.
    And it came out perfect!! Easiest bread I have ever made.

  374. Jess

    I bought a dutch oven especially for this. I’ve made the dough, it’s in the final rising stage before baking… and I noticed the handle for the lid looked like plastic. I looked it up and evidently this dutch oven is only safe for 350 degrees. Can i bake without the lid, or bake at 350 for a longer time?? I’m a complete novice at this. HELP?!

    • Jenny Can Cook

      I don’t think 350 would work for this bread but there is no harm in trying. You might want to try the “No Dutch Oven” version. People have found Dutch ovens rated up to 500 degrees online. I know Kohl’s has one from Food Network for around $60.

      • Toni

        The plastic handle on my inexpensive Dutch oven could be removed. My husband replaced it with a long screw inserted from the underside of the cover, a nut screwed up about an inch on the screw which had a large metal washer resting on it. It was then topped with a wing nut. No awards for loveliness but it absolutely works. Like the rest of the pot,it is hot after being in the oven.

        • Jenny Can Cook

          Thanks for this tip. You’ve got a good man there! ?

  375. Lucinda Kiessling

    Is there a particular type of Dutch oven that you recommend, Jenny for both baking bread as well as making soup on gas stove?
    There are so many on the market at all different prices and various reviews for each good and bad. It is confusing and my wish is to buy one and not have to replace it ever.
    Look forward to hearing from you at your earliest convenience.

    • Jenny Can Cook

      I know that Kohl’s sells an enameled cast iron Dutch oven (Food Network brand) that’s rated up to 500 degrees for around $60.

      • Lucinda

        Thank you, for your quick response and suggestion, Jenny. Unfortunately Kohl’s doesn’t ship to Canada so will either purchase one locally or wait till the borders open up once again. Read your bio and my you have had an exciting life and career. Wow!!!

        • Erin M

          Hi, Lucinda,

          I got a great 7 quart cast iron enamel coated Lagostina Dutch Oven at Canadian Tire last Week in their 70% off sale. It was $99. They have Paderno ones on sale this week for great prices.
          Check the flyers online. Good luck! The bread is amazing so hopefully you get one!

    • Brenda Nyquist

      Big Lots has a 4 quart dutch oven for $40. I don’t know if there are Big Lots in Canada. This pot works great.

  376. Reeser

    Jenny, (I hit the send button too quickly)! This is absolutely fabulous. I made one loaf and probably should have made three! Not a crumb left! It was just perfect. I”m going to try the rolls next! I just love your site! Thanks a million for sharing your gift of cooking with everyone!

  377. Reeser

    Jenny,

    You are now my FAVORITE COOK

  378. Cathy Burton

    Best and easiest bread recipe

  379. Cathy Burton

    This is the best and easiest bread recipe. I did add more water to the recipe. It’s a must to use a thermometer. The video was very helpful. Great bread to share with family and friends.

  380. YG

    Dear Jenny,

    I am very tempted by your “Faster No-Knead Bread” recipe and would like to experiment with it. There’s one thing, however, which you’re not mentioning in the recipe – add-ons. Is it possible at all to add, say, dry rosemary, fennel, coriander, caraway seeds or dried tomatoes to the dough? If positive, at what point this should be done and whether this will affect the amount of yeast that you add and/or the baking time?

    Thank you in advance for your attention to this query.

    Kind regards,

    Yuri
    NYC

  381. mark schaefer

    mine is in the oven right now made dough this morning and finished up when i got home ….looks like its going to be a keeper 30 min to go enjoy cinqo de mayo

  382. A55mcalister

    I love the video! It helped me see what I did wrong— I used too much yeast and put it to rise in an 80 degree environment instead of on the countertop. These things made it very runny and therefore flat. Thank you again for the video! And I love the apron.

  383. Lou

    OMG Jenny. This recipe is the best. So adaptable and forgiving as you say. Made 2 loafs. One I added about 1/4 to 1/3 cup of craisins, left over granola cereal (you know, the really crumbly stuff left at bottom of package) and some sunflower seeds and the result was amazing. I was worried at first that by adding the extra ingredients and not adding any more liquid, the dough would be too dry but it turned out amazing. You said to trust your recipe and I did. I don’t think I’ll ever buy another loaf of bread from the store again.
    2nd loaf I used 1/3 of Oat Bran instead of the flour. Again turned out amazing. Didn’t rise as much but so yummy. Thank you for all your wonderful recipes.

  384. Kerry

    I have made your bread before using a conventional electric range. I now have a Miele Induction Range and things in this oven cook in about half the time. I just don’t believe that the time would seem correct for this range. Would you have any input on how to have this delicious bread come out perfect in this type of range? Any direction would be most appreciative!
    TIA
    Kerry

    • Baycap

      Induction is only for the burners. The oven is regular settings, so 450 degrees is the same as before. Same time and temperature.

      • Kerry

        Duh! Thank you for answering that uber dumb question of mine! Ugh……
        I use convection cooking in the range. #feelingstupid

        Thanks again!

    • Jenny Can Cook

      From my experience, convection is not great for baking because things can get overdone or burned. If you have the option to turn off the convection I would recommend you not use it for any baking, even this bread. If you can’t turn it off, keep an eye on the bread, especially after the lid is off so it doesn’t burn.

  385. Sophia Karabatsos

    BY FAR this is the BEST bread I’ve ever had in the U.S. (most American store bought bread is awful). This reminds me of my hometown Greek village bread that we would tear up while it was fresh out of the oven and dip in a bowl of our homemade olive oil when I was a kid. I’m feeling quite nostalgic right now,..I literally almost ate the entire loaf by myself!. It’s SOOOO GOOD! Thank you for this amazing recipe! I will never even attempt to buy bread in America again. This is IT.

  386. Theresa Perri

    I followed the recipe exactly as written and my dough was very wet and I had to keep adding flour after the first rise. I have been baking bread for awhile and I don’t understand why my dough was so soft and needed so much more flour. I can only think that by stirring the flour, less flour was used so I question aerating the flour before hand. I will make this bread again but skip the aerating of the flour.

    • Jenny Can Cook

      The FAQs might be helpful.

    • Kevin Atkins

      I’m no pro baker, but I know there are many of factors that effect breadmaking. The temperature, humidity, and elevation difference between your area and where the recipe was recorded can make a big difference. Unfortunately, I don’t know of any key or conversion to compensate for this. You just have to make a few loaves and make some fine adjustments to the hydration, proofing time, baking time, and temperature.

      As far as aeration, the purpose of aerating is to attempt to give a more consistent measure. I usually bypass this altogether and just go by weight, which will always be consistent regardless of settling, packing, or aeration. One cup of all-purpose flour should weigh 4 1/4 ounces (120 grams).

  387. sez_frankie

    No Knead Bread Recipe
    Demystified !
    Magic Revealed
    So Easy and So Good

    I made this over the weekend and was amazed. My grandpa was a baker and I am certain even he is proud of my results.So many compliments from friends and family.
    It is everything you said it would be in the video.
    Thank You so very much Jenny

  388. Betty

    I just made two loaves of this bread and it was delicious. I am going to try the doughnuts next. Thank you Jenny!

  389. Hazel

    can I bake the bread in the Dutch oven with cover and use a flour sack towel instead of parchment paper under it

  390. Serena

    Good morning Jenny!
    This is hands down the best recipe for bread so thank you for sharing this! It’s quickly been shared between our neighbours and now everyone is baking bread! 🙂
    One question I wanted to ask – can you incorporate cheese into the dough (not just too with cheese)? My hubby asked for cheese bread and I wasn’t sure if adding cheese into the warm dough would change or compromise the recipe?

  391. WClady

    I love this recipe. I passed it on to my granddaughter and my daughter and they both make it now. We all add different herbs and spices and it always works. I made some loaves with home ground Red Fife flour. It was delicious. My husband loves the raisin variation I make.

  392. Rita

    Can I use almond flour? If so, is it different measurements and baking time? Do I need to adjust other ingredients ??? Thank you so much!!!
    Trying this today for the first time! ????

    • Jenny Can Cook

      This recipe will not work with almond flour – it needs gluten.

  393. dimack

    Love your recipe, never made bread before and this one worked for me. Overall it did come out good but I do have a question. While the dough is sitting waiting for the oven to heat up to 450 my dough doesn’t seem to rise at all. It only took my oven 25 minutes to heat up, should I have left the dough to sit longer? I did try both methods, fast and overnight.

    Thanks

  394. Kristen M.

    Thank you for this delicious, super simple recipe! I followed them to the letter and just before the second rise I topped one loaf with Asiago cheese and the other with “everything but the bagel” seasoning. They were a hit! My family loved them, as did I. Thank you!

  395. Pat

    All I had on hand was presifted flour. Will this affect the outcome of the bread?

  396. Wilsause

    I cannot say enough praises of this bread recipe. Easy peasy no word of a lie. Thank you thank you. This bread is the best. I have been making it almost everyday. Have given it away to family, and they all love it. The very best part of it is you only need a quarter tsp of yeast which is awesome because it is so hard to find yeast in the stores right now. This recipe is definitely a keeper.

  397. Porcamiseria

    I am a pretty good cook, but not a baker. In 2012, we had an Italian exchange student living with us. Before he was able to make me understand he wanted some yeast, he had his mom send him some. So…..last week, I made this bread with almost 8 year old yeast from Italy. Guess what? It worked. While I was waiting for the oven to preheat, I became concerned about the yeast. I read how to test the yeast, i.e. how to proof it. I put the remainder of the packet I had used into a quarter cup of warm water with a teaspoon of sugar. After a while, I had a cup of frothy, bubbly foam. So much for yeast only living 12-18 months. My bread was delicious. So I guess I’ll just use up this 8 year old yeast! I’m going to make another loaf this weekend. It was delicious. Thanks Jenny!

  398. Maurica Jones

    Such a great bread recipe. So very yummy

  399. Carole Pucci

    I just made your bread and it was delicious.
    I definitely will make this again.

    Love it,

    Carole Pucci

  400. Nina

    Hi Jenny!! ThankU again for your great recipes! I initially was doing the Fastest bread recipe, but soon realized that the extra hour was negligible when you weigh it against the 1 1/4 teaspoon of yeast! So yesterday I put together the Faster Bread Dough recipe (1/4 t yeast + 3 hours) but ended up leaving it on the counter all night. This morning I had a hankering for the Red White and Blue bread they make at Wegmans. Sooo using the already ready dough, I added 4 blueberries, small handful of cranberries, a cherry and a strawberry chopped small- some walnuts and a bit of honey, sugar and cinnamon. Voila!!
    Yummy Breakfast Red White n Blue Bread!! ThankUuu!! God Bless You!

  401. Keith

    Thank you so much! I’ve been baking bread for years, but this recipe has become my favorite, almost too good to be true. Lately I’m doing 80% whole wheat/20% all purpose loaves with walnuts, sunflower seeds, pepitas, cranberries or raisins, and a tablespoon of molasses. A recent purchase I now couldn’t do without is a sheet of reusable silicone coated parchment paper (Super Parchment, 13 x 17). Not a perfect fit for my dutch oven — so I get some “wrinkles” on the sides of the loaf — but makes handling the dough much easier, doesn’t stick to the sides of the loaf, and produces great browning results.

    • Coco

      Hi Keith: I love your idea to add cranberries, nuts, whole wheat flour, molasses! Do you use dried cranberries or the fresh/frozen? Do you toast the nuts first? Lastly, do you use THIS recipe of Jenny’s fast bread but just make your notes adjustments.

      Thanks in advance for your reply?

  402. Carrie

    Can I add rosemary and how much to the no knead bread?

  403. Billie

    Jenny,
    What an awesome site! I came across the Dutch oven bread recipe and loved your video…. the recipe and the wit…… and then all of sudden it hit me…Jenny Jones!! ( Hey, it’s been 7 weeks of lock down, give me a break on the delayed recognition.)

    The break is baking now…..Thanks for the easy recipes sprinkled with humor.

  404. Erin the Fire Starter

    Soooo, I tried this bread today, but had never cooked with a cast iron Dutch Oven. I washed it when I got it and oiled it with mineral oil. When I heated it in the oven at 450, and took the lid off to put the dough it, oh boy was there SMOKE. Hubby was on a conference call and the smoke alarm went off. It was mayhem. I opened all the doors and answered the call from our alarm company. My house now smells like burning plastic. I did save the dough and put it on a cookie sheet (God help me if the parchment paper ignites). I hope it doesn’t taste like plastic. I think my husband is now really regretting not building a she-shed and outdoor kitchen like I asked for at Christmas. Currently waiting to see if I will still be married once he gets off the conference call…..

    • Wolfhead

      Your summary of your first attempt at making the bread did not include the lesson learned: do not oil your Dutch Oven. The parchment paper will keep the bread from sticking to the pot.

  405. Rita

    My bread tasted and looked great, but didn’t raise as high as yours. I’m from Denver and wondered if I should up yeast to 1/2 tsp to adjust for altitude? Many thanks!

    • Lisa

      I live in Loveland, CO. (5360 ft) and I used a teaspoon of yeast. The bread was perfecto! And I have failed at every yeast bread recipe I’ve tried so far. This recipe is a keeper!

  406. Jill

    I’ve made quite a few no knead crusty bread all turned out great. The last 2-3 loaves I’ve made, the top has not cracked. Any idea why? Same pan, etc. Thanks Jenny!

  407. Gloria Bertolozzi

    Can I do this with convection?

    • Margaret

      I made this recipe yesterday using convection and it turned out great. The only thing about using the convection is when you put the bread back in the oven without the lid, check it after 9-10 minutes. Mine got just a little too dark/burned in some spots on the crust.

  408. Karen

    I made this bread 2 times yesterday the first time looks like I had used a tad bit more water and I couldn’t shape it. So scraped it made another one and it was amazing just melted in my mouth. How and where do you suggest storing this bread

    • Jenny Can Cook

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

  409. Karen G

    Have made this several times in the last week. Added crushed garlic and fresh rosemary. Wonderful and so easy!

  410. Terri D Hollestelle

    Love this recipe!! I make 2 loaves at a time because my family scarfs is down so fast!

  411. Rebecca

    Thank you so much for this recipe. My 8 year old daughter and I made it to go with a beef stew she also helped me make. She did all the mixing and measuring for the bread and I did the dangerous parts with the oven. She was so proud of her homemade bread and it was delicious!

  412. LadyT

    This recipe is so easy and tastes incredible! I’ve been baking it weekly, and have also made olive and jalapeño loaves with this recipe as well. Thank you for sharing.

  413. Margret Schaefer

    Thanks you so much for this terrific recipe! I never made bread before now, as I suffered from “fear of yeast,” but this was so easy that my very first loaf turned out great! And funny thing: since I didn’t have enough white flour (it’s a commodity that’s hard to get these days!), I used half whole wheat flour–and accidentally forgot the salt…. But the resulting saltless crusty bread (which I understand is Tuscan-style) was so delicious that my 7 year old grandson pronounced it “the best bread he ever ate”! And we live in Berkeley, Ca, home of some of the best artisanal bakeries in the world!! I think it wouldn’t have been good if I had used just white flour–it was probably the wheat that gave it its flavor.

  414. Jo-Ann

    I’m new to baking bread. I made it both overnight and the 3 hr version. For me the 3 hr version can’t put much better. It is very important to measure the ingredients exactly. This will be my go to bread recipe.

  415. Erin

    I was worried when the dough did not look any different hours later but dam I made bread. I made bread that was like I was at a restaurant. It was dense but so yummy. So easy! I wish I could add a picture.

  416. Ryan91

    Made this today and it was EXCEPTIONAL! Only complaint was my bottom was a little overdone and became quite hard! Any suggestions? Should I move the baking rack, adjust the temperature, or try anything else? Really love the recipe and instructional video! (:

    • Linda B

      My daughter bakes a lot of bread. When this happens, she suggests placing a cookie sheet one rack under the dutch oven for the last 15 minutes to keep the bottom from getting too dark or hard. I have a ceramic/stone cookie sheet and I use it. It shields the bread from so much heat during the last part of baking. Hope this works for you!

  417. Mar

    Made your bread every day for a week. Reading the comments I certainly am not the only one that finds you and your method of baking/and cooking so easy to understand. You make it fun to bake.

  418. Barbara Helen

    When covering with towel before baking, does this need to be a damp towel?

  419. Elly Sullivan

    Can I refrigerate the dough to bake the next day? Thanks.

    • Jenny Can Cook

      I would suggest using the cold water method (mentioned in the recipe) and leave it on the counter overnight, not refrigerated.

  420. Jen

    Jenny! I just found you online and you’re adorable and hilarious! I can’t wait to make your No Knead Bread today. You said we can use whole wheat flour too… but would it need more water then? Do you know how much? Thank you for your great recipes!

  421. Jo-Ann

    Is the measurement for fresh yeast the same as dry or packaged yeast

  422. Suna

    I came across your recipe and tried it out but added walnuts and cranberries and WOW!!! It came out sooooo delicious. My husband was standing at the countertop when I removed it from the oven and wanted to eat immediately. Had to tell him to hold at least 15mins which was too long for him. This is is my first time making this bread and it turned out awesome. At Costco you get this bread is for $8!!!!

    One question I baked the bread in a bread pan but the bread did not come out easily. Had to scrape the sides. So where could I have gone wrong?

    • Cindy Williams

      If you were making the no knead bread.
      Parchment paper with bread loaf pan was needed or using a Dutch oven with parchment paper because it’s a very sticky/ shaggy dough.
      I made it today as well.
      Mine looks amazing and rose well.
      Kudos to you, for adding your own touch.
      I Just added honey and olive oil:)

      From Northern Virginia ?

      • Cristy Vega

        I’m curious to know at what stage you added olive oil and honey and how much? Thanks!

    • Kozmo Kate

      Suna did you use fresh, frozen or dried cranberries? Did you add during mixing or folding part of the recipe? This is the first time I made bread today and followed the directions and ingredients Jenny gave. It turned out great and was so easy.really appreciated Jenny’s video too

  423. Carole

    Is it okay to uses a cast iron Dutch oven?

    Thank you.

    • Shannon

      Yes. If you watch the video, that is what she uses. Turns out amazing.

  424. Ariel BK

    I love your YouTube video of how to make this bread. I made it today and it turned out amazing! Thank you so much.

  425. Lena

    What an easy and great recipe!
    I followed the instructions and it came perfect.
    I have a steam oven at home, and I wonder if I can use this recipe and bake it on steam + convection mode on a baking sheet?
    Thank you!

    • Boonescreek

      It may not. You may have noticed in the video that the dough is soft, shaggy, and sticky when it goes in the hot dutch oven. It very well may spread out more than you would want if dumped on a baking sheet. Also, you really need a pan with a very heavy (thick?) bottom for this bread. Not only does it retain heat and bake better, but there is the concern that a light weight baking sheet would be permanently warped by the high heat.
      I’ve been making no knead bread since Mark Bittman published his recipe to the NYT in 2006, and have made it in a variety of bowls and pans – all to great success. The one that works the best by far, is my non-enameled Lodge cast iron dutch oven. I also have had great success with a very heavy old crockpot crock. I worried that the lid wouldn’t tolerate the heat, but it did.
      That being said, she has an awesome FAQ page for no knead bread, and I believe I there, or in these comments that some readers had success with a heavy baking sheet and a metal mixing bowl over it as a lid. The link to that page is right here on this comment page. Best wishes!

      • Boonescreek

        Lena, Sorry my comment showed up as a reply to your helpful comment. I was replying to the person who asked about usinga baking sheet for the bread.
        best wishes.

  426. Lois J

    I followed all the steps and it seemed perfect. However, the final loaf was flat and the center gummy. Was it that i used too.bot water or not enough? Did it need more than 3 hours? tbe crust was good but couldn’t eat tbe raw center. i did put it back for 20 extra minutes. please advisr.

  427. Heidi

    What if I have no parchment?

  428. Jay

    Hi Jenny,

    I didn’t get the dimples in the bread and it didn’t rise. Did I use water that is too hot?

  429. Tamson

    Jenny! You are back! I’m a huge fan. Thank you so much for all you have done with your YouTube videos and recipes on this blog. Because of you, I’ve become obsessed with baking bread. Before quarantine, I might add! But definitely even more now, with the stay at home orders. Thank you again. You are such a positive light in the world. ?

  430. Elsa

    Great recipe! Only problem I ran into was the last 10 minutes in the oven uncovered at 450 degrees. It was perfect until then but charred the top those last few minutes! Very disappointed since it had looked and smelled great before then. I did cut the top burnt crust off and it is still delicious. Anyone else experience this??

    • Tamson

      I keep a close eye on my bread once the lid is off. I don’t go by the time, I go by the look of it. I also have an oven thermometer so I can see if the temp is what the oven thinks it is. Yours might be off a bit. It might be worth checking. Good luck!

    • Carl

      I dropped the temperature to 425 when I removed the lid, because the crust was getting too dark if I left it at 450.

      I made three loaves yesterday. I loved the fact that there’s less than 5 min. hands-on time. And the crust is magnificent!

      Thanks for sharing such a great recipe!

  431. Regina

    Can you use this method for a sourdough recipe?

  432. Bunny

    I have never made bread in my life…but I did exactly what you said and I have my very first and by the way perfect and delicious loaf of bread!!! Thank you Jenny!

  433. Mar

    My 13 year old son wanted to make this recipe for cooking class today. It was easy to do and we had all of the ingreds as well. We are in the baking stage at this point so he’s excited to taste it when it sorta cools.
    Thank you for sharing this recipe and making a video for it as well.
    Any recipe that gets my children into the kitchen to try it, is A+ in my opinion.

  434. Randal S

    Thank you Jenny for such a simple and yummy recipe. I have always wanted to bake bread and you have made it possible. I am going to try all your bread recipes. thank you again.

  435. Lady Catherine

    Thank you for not only providing an easy and tasty bread recipe, but also entertaining us as well! I have made your bread 5 times over the last 10 days. My family consumed the first loaf as soon as it was cool, not at dinner as I hoped, lol! I’ve had to adjusted my timing so the bread is ready for dinner. I have sent 2 loaves to neighbors, and have received all around thumbs up! My quick question is, once the bread proofs after three hours can you divide this recipe into four small loaves? If so, how should I reduce my baking time? I know you are crazy busy, but if you have a chance to respond I’d be most Grateful!
    Best, Lady Catherine

  436. deborah

    thanks, jenny I made this twice so far, the first time I followed you, the second time I let it sit over nite then put it in my breadbasket let it sit for a couple of hours then baked it it was great both times very forgiven recipe love it, next I am gonna try adding sourdough starter instead of yeast

  437. Carmen

    Yikes …I’ve just been reading his and hoping my bread will turn out. Firstly all I had was 60/40 flour and then got it all set up on cupboard(so proud of myself 😉
    And 5 min later realized I forgot salt. So I opened it up and added salt and kind of munched it in. I am guessing this will be a total flop …I’m hoping it is still edible in some way. Any suggestions

    • Mark

      Should be just fine, the loaf won’t fail because the salt is just there to enhance the flavour of your yeast dough. It can be added later but extra kneading would be required. One argument for adding salt later (like you’ve done) is so that it does not affect (partially kill) the yeast before it has a chance to do its thing. You might end up with an extra flavourful yeast dough which your salt ends up enhancing all the more.

      As an after thought, I encorporated candied fruit into my dough while the oven was preheating. Started a second batch with cold water (because it will sit over night) and added diced-up sundried tomatoes. The fruit one is about to go in… we’ll see how it comes out!

  438. Tippie

    Jolne, the same thing happened to me. I followed the recipe as instructed. When I added the hot water, it turned soupy rather than “thready” on Jenny’s YouTube tutorial video. I added a little more flour (maybe 1/2 a cup) to get a drier mixture. I’m on the 3-hour wait windo now so I’m not sure if this is going to turn out right.

  439. Jillie

    I love this recipe!!! I have made it a million times since I got it!! It has been a favorite of my husbands and a live saver during this quarantine. Thanks so much!! You are so sweet on these videos!!

  440. Momo

    It seemed too good to be true. But it is true. Very easy recipe and the bread turned out just as advertised. Thank you Jenny.

  441. Bella

    1/2 cup of sour dough starter, 1 cup tepid water, 3 cups of flour. First mix 1 tsp salt with water. Then add 1/2 cup of starter until combined follow by the flour. Follow the rest of Jenny’s recipe.

    • Mae

      I was thinking of trying sourdough starter with this recipe. Thanks for posting!

      • Laura

        I’d like to try the sourdough starter. Does that mean I do not need to add yeast if using the starter? Thanks. Love this recipe.

      • Bella

        How did it turn out for you?

      • Bella

        Mae…how did yours turn out?

    • Francisco

      Hi, Your earlier post (April 21) stated that you let the dough sit 24 hours, but here you write “follow the rest of Jenny’s recipe,” which is 3 hours. Which one do you advise? Thanks.

  442. Aurianna

    First time making bread at home. I watched all Jenny’s videos to make sure I was following the steps correctly.
    I halved the recipe because there’s only two of us, but now wishing I just made the whole recipe. We finished the baby loaf already today.
    Delicious and so easy. I love the crispy crust and soft insides.

  443. Kathy Storring

    Absolutely love your recipes and your sense of humour. My first time making your bread turned out great. Please can you tell me how to store it? Not that it will last long ?

  444. Lumi

    I made this today, it came out beautiful, texture was perfect, nice and crusty, so easy to make. I did go out and buy a Dutch oven?, I used King Arthur bread flour.

  445. Bridgetdug

    Made it this morning. Turned out perfect!
    Will make this from now on.

  446. Sharon

    I like a sweeter bread. Can sugar be added to your artisan bread recipe? If so, how much?

  447. Bella

    It is hard to find yeast these days so I decided to use sourdough starter instead. I followed the recipe exactly and added 1/2 cup of the starter…it came out the same way! Yippie!!!

    • nancy

      Hi,
      When you used the sour dough starter did you reduce the amount of flour? Or did you just substitute the sour dough starter for the yeast.
      Thanks for your advise.
      Nancy

      • Bella

        I used 1/2 cup starter, 1 cup water, 3 cups flour. First I combined the water and salt then slowly mixed it with the starter followed by the flour. I let it raise on the counter for 24 hours then did everything else in Jenny’s recipe. Good luck!

        • Victoria

          Hi Bella, when you used 1/2c of your starter, did you feed your remaining starter w/1/2c flour & water or the advised 1c flour &water?

          • Bella

            Victoria….the 1/2 cup of sourdough starter was mature so I didn’t need to feed it…The remaining starter I stored in the refrigerator and feed it once a week until I use it again. Then I use 50g starter 100g flour and 100g water to make the levant for next loaf (i.e. for the 1/2 cup of starter)…..hope this helps?

      • Bella

        1/2 cup starter 1 cup tepid water and 3 cups of flour…everything else the same.

  448. Karen

    I followed the recipe to a T. It was wet and didn’t puff up after 30 minutes it didn’t cook and after 30 minutes and it still looked raw. I aerated the flour as described. I so want to make this bread.the flour is fresh and so I should the yeast.
    Please help!

    • Joline

      Did you check your yeast! Did you measure the very hot water exactly? It will be very wet, but when you dump it out onto a floured board and scrape it as directed, it takes quite a bit of flour. Then it goes into a bowl in thethe correct paper and cover with a towel. That’s when you put the dutch oven in the 450° oven. I let my dough sit for at least 1/2 hour before putting it paper and dough in the cast iron pan. I hope this helps.

    • Jenny Can Cook

      Please look at the FAQs.

  449. Gina

    All i can say is THANK YOU !! I have tried for years to make bread and failed everytime !! This is by far the most easiest and delicious recipe ever !! Thank you soo much for sharing

  450. Lisa

    I LOVE this bread!! I’ve made it 6 times in the last 8 days, and have started getting a little more creative with it. For one loaf, I added 1 tsp each of garlic powder, Italian herbs, and rosemary, turned out amazingly. For another, I used whole wheat flour and 1 tbsp cinnamon, 2 heaping tbsp raisins, and 1 tbsp maple sugar, and it was good, but I wished I had added more sugar, the wheat flavor was pretty strong. And last, but CERTAINLY not least, I did one loaf without the Dutch oven and just a regular loaf pan. I decreased the heat to 400°, baked about 35 mins, and changed the first and second rise to 2 hours each which helped it fill the loaf pan. It turned out awesome!! So perfect for sandwiches, and the crust wasn’t nearly as thick, which my toddler niece and nephews preferred. I really don’t think you can go wrong with this recipe, I’ve recommended it to everyone I know!!

    • Celie

      I like the loaf pan idea. Did you cover the loaf pan while it was baking, or did you just bake it like a regular loaf of bread. I, too, have made this several times. The last time I added sliced green olives and a drop of EVOO and it was VERY good. I’m wondering if I can use it as a pizza dough. It’s such a soft, silky dough that I think it would make a very light pizza dough, which we like.

      Thank you, Jenny, for sharing this INCREDIBLE bread recipe. Such a different take on using yeast. I love it!!!

  451. Venita Z

    Oh my goodness, this bread is awesome! I sprinkled some sea salt and finely chopped rosemary on top before sliding it into the oven. It was delicious! Thank you Jenny for the wonderful recipe, the great video, and for helping me understand that baking delicious bread does not have to be a challenge.

  452. Rosie

    Made this today…. so crunchy and good! Then I took this recipe and made a 1/3 part whole wheat with dried cranberries and walnuts. I did drop in a wee bit more yeast into the recipe and used 1 cup whole wheat and 2 cups white all purpose flour. It’s delicious! Also came out bigger than the other bread. Thank you Jenny. Loved to watch your show, back in the day. Now, I get to love your recipes and youtubes. You are a joy. Thank you!

    • LucaGino

      Have you used half AP and Half whole wheat flour..? But was very dry…
      Seems to need a little bit more hot water to come together.
      Thank you

  453. Jeanne

    Jenny,
    I just wanted to say I have already made this bread a handful of times since the coronavirus shelter-in-place rules. I do not consider myself a baker AT ALL, but thanks to you and this no-knead method my husband thinks I am a rock star! Thank you so much for this foolproof, easy-peasy, even-I-can-do-it recipe!!

  454. Natascha

    I rarely write reviews, but had to say thank you for making me feel like an accomplished baker! This bread is really delicious and the recipe was incredibly easy. I can’t wait to try it with wheat flour!

  455. Colleen

    Well..cannot figure out what went wrong here. I have made dozens of these types of breads…Always with excellent results. The only thing different was the amount of yeast. I normally use 1/2 tsp (not the 1/4 tsp) This barely rose. My yeast was fresh. My flour is fresh and the whole thing just looked like a big soupy mess. I am going to bake it anyways and see what happens. I am also wondering if by using this hot water, whether it was way too hot? My Fleishman’s yeast say 100°F. I went over that with just the hot tap water. Disappointed for sure. ?

    • MJ

      I made this the other day and thought my yeast had gone bad since it barely rose and it was hard. I tried it again yesterday and today and they were perfect! Here’s what I found out I did wrong— for the 3 hour rise time, the temperature needs to be just right. If your house is generally cold, this won’t work. If you place the covered dough near a heat source, that won’t work either.
      The method that worked for me: placed the dough in the bowl with plastic cover tightly sealing it, then put a kitchen towel on top of it and put it in my microwave (it was off, of course.). Make sure your stove light is off as well— otherwise it’ll warm your microwave which would be no good.

      I watched Jenny’s video a few times to make sure I understood everything and I’m glad I did since it turned out so yummy!

    • Sandra W

      I always use 1/2 tspn yeast of yeast and not had a problem. It sounds like the water was too hot although my water is usually around 125 so perhaps it was too cool as opposed to too hot. Don’t give up – this is a really easy recipe and usually very forgiving.

  456. Jill

    Fabulous recipe! Has turned out great every time. You mentioned in your video you could use whole wheat flour, I just mixed it up and it doesn’t look like my white flour. It’s dry. Is the water ratio different with whole wheat flour?

  457. Sylvia

    I don’t have a Dutch oven that can go into the oven, can I use a round roaster. I also have pyrex bowls but not sure they will stand that temperature.
    I love your videos and recipes.

  458. Nina

    Great recipe, wonderful bread. Thank you!

  459. Vicki Jane Armstrong

    My first loaf of bread in 20 years. I will make this bread at least twice a week from now on. Easy and wonderful. I cannot wait to try all your recipes. Thank you Jenny.

  460. diane d.

    Many thanks Jenny for this great recipe. I’ve never baked a thing in my life– and although my first attempt flopped, my second try turned out fabulous!
    My question: we go through bread rather quickly in our house. Is it possible to double the recipe? I think 2 loaves would fit in the dutch oven. I hope you answer me– this bread will be a staple in our diet.

  461. diane d.

    Many thanks Jenny for this great recipe. I’ve never baked a thing in my life– and although my first attempt flopped, my second try turned out fabulous!
    My question: we go through bread rather quickly in our house. Is it possible to double the recipe? I think 2 loaves would fit in the dutch oven. I hope you answer me– this bread will be a staple in. our diet. Stay safe, and thank you.

  462. Kk

    Hi Jenny! Love this recipe! I was wondering if you could use carbulose flour? I have a very dear friend that is diabetic and can’t find her any decent bread! Please help!

  463. Michael

    Is it possible to 1.5x or double the recipe for a larger loaf? If so how would one adjust the cook time/temperature?

    • Richard G

      Yes you can double the ingredients for a larger loaf. I have done so and it turned out just fine. Just remember if you don’t eat it up it will dry out or get moldy if it sits around for too long.
      Richard

  464. Christina

    When you use part wheat flour, does the bread tend to result in a smaller loaf? This is my first time making it with half wheat and half white and only my second time making the bread. Super easy recipe though and tasty!

  465. Annie

    I made it. I used a creuset and It turned out great! Crusty and tasty. Easy peasy.

  466. Leona

    This recipe was so easy and the bread was delicious. However my bread was slightly under cooked and a little doughy (yes I did check the oven temp was preheated to exactly 450°). So should I slightly extend the first bake (with parchment and lid on) or the 2nd bake (no parchment and no lid)?
    Thank you!

    • Jenny Can Cook

      Please see the FAQs.

      • Ali R

        Hi Jenny,

        I bake bread all of the time, either with a machine or the old fashioned way. So.. I feel qualified to say “this is the best bread ever!” not to mention the easiest!! During this quarantine, I am staying at my mother ‘s winter home in Fla. Although she has most supplies needed for cooking here, her dutch oven is in Conn. After reading your explanation on the use of steam, I improvised. I used a regular pot and lid (both stainless steel) and heated them as you did in the recipe and I also placed a baking dish full of water, on the rack below the pot.. I then followed your directions exactly…PERFECT!!!!

        Thank you so much, you have helped to lessen the boredom!
        Ali

        • nancy

          Not necessary to add water to oven! The steam is generated in the closed pot!
          I’ve made this bread the Jim Leahy way which took 18 hours. This much quicker recipe is really superb with the same excellent results.

  467. Jeannie Armstrong

    Made this bread easy and delicious.

  468. Anna Jablonski

    Hello Jenny,
    I made the bread. It came out just as it should. It was perfect and yummy for couple of days. Thank you.
    Would it be possible to prepare the dough for the night and bake it in the morning?

  469. Susan

    Jenny, I just wanted to say I was so happy to see it was really THE Jenny Jones in these cooking videos. You look so natural in the kitchen and videos are easy to follow and entertaining. Keep on living this life you look great! Now when I find some yeast this bread will be my first recipe. Best wishes.

  470. Patsy Janik

    I have a KitchenAid double oven with convection on the bottom. I can’t fit the dutch oven in the top oven and there are two options for the lower oven. Lower oven bake and the other option is the Lower oven convection. My question is do I still use the same temperatures in the lower oven as used in the recipe. I am new to this convection oven.

    • Rick

      I’ve got same oven. Lower oven regular setting at 450f. Not convection setting. Comes out amazing. Try the rolls/ buns.

  471. Judy

    Hi Jenny, I tried your no knead bread yesterday and it was delicious, so pretty and tastes as good as it looks. I followed the recipe exactly and it was so easy. It also tastes good the next day. This is a keeper. I am going to try your cinnamon bread next. Thanks Jenny, will be trying more of your recipes.

  472. Donna L Kurbanick

    Would I be able to use this dough for making calzones or sticky buns?

  473. Sandy B

    I love making this amazing bread but with the out of stock situation at the stores, it’s been impossible to buy dry yeast for baking and even on line. Our Publix store Mgr says their warehouses have “cut” the supply. I’ve been trying to see if I could make yeast at home so I can bake this bread again. Jenny do you have any ideas for us? Thank you so much for your delightful videos.

    • Barbara K

      I finally found yeast at Kroger!

    • Laurie

      Keep checking Walmart.com for the yeast. Especially early in the morning. I was just able to get the large jar shipped to me.

    • peggy

      I ordered yeast online.Try Ebay or Amazon

  474. Ellen Bentley

    I have watched and listened at least 15 no knead bread videos.You noted ‘ do NOT let yeast come in contact with the salt! ‘ which I had heard in Bake With Jack video. Ah! light bulb moment as to why I had some success but not good enough. I will dissolve yeast in water and then add to dry ingredients and see how that works out! I usually let my dough rise in oven with light on, degas, fold over, and then let rise again in oven BEFORE shaping and putting in pan, let sit on counter while heating the oven and bake according to recipe. Yields a less coarse texture.

    • Jenny Can Cook

      Just checking, are you preheating the empty pan along with the oven?

    • Ali Roemer

      Hi Ellen’

      I too panicked when I watched Jenny stir the flour, yeast and salt together before adding the water. However with some reservation I followed her directions exactly.

      I am happy to announce…PERFECTION!!
      Follow the recipe just as it is written and I promise you too will be thrilled! Due to the bread shortage here I have already made this recipe 10 times, and have yet to be disappointed.

      Hope this helps,

      Ali

  475. Maria

    I’ve always wanted to bake bread and was always intimidated about trying it but thanks to you I’ve made this bread 4 times so far & have sent it to friends ❤️ Thanks again for making it so easy and delicious

  476. Kristi Winchester

    Since our Covid quarantine, I have only been able to get regular dry yeast delivered, not the instant or fast rise yeast. I have been making the No Knead Bread using a recipe that calls for the dough to sit for 8-18 hours. (I’ve let it sit only 8 hours)
    I called Red Star (the brand I purchased) A very nice lady told me that the
    regular active dry yeast will work since there is such a long rise time of 8 hours. Will the regular active dry yeast work with your recipe that only has dough sit for 2 hours? I’d be thrilled to only wait 2 hours!!
    Thank you and stay well….

    • Mary Ellen Durham

      Kristi I have a bread machine and every recipe specifies using rapid or instant yeast. Actually it really does not matter. The only difference seems to be in the actual particle size. If you want you can measure the quantity needed and use a mortar and pestle to grind it a bit. I think the only slight difference is that the rapid rise dissolves a little faster.

  477. Vivien

    I’ve never made bread before today and I was so happy to see the final results!
    The outside was so nice and crusty but we found the inside slightly dough-y.

    Definitely will make again and perhaps add some herbs ?

    • Jenny Can Cook

      You may have just cut it too soon or your oven was not hot enough. Next time let it cool down longer, and also check the FAQs.

  478. Jason Clark

    If I double the recipe do I need to double the bake time?

  479. Crazy Lucchese

    Doesn’t get much easier than this and this bread is DELICIOUS! THis recipe is def a keeper.

  480. Dhara

    Hi Jenny!
    I was excited to try this out! Unfortunately after 3 hours my dough did not rise nor had dots. Instead there were water droplets hanging off the plastic wrap. I still put it in the oven and after half hour it was stuck the time paper at the bottom and wasnt cooked. Any advive?

  481. Angela

    Hi there! So sorry to bother as I know you are getting swamped with questions!! I looked through every comment and cant seem to find help with what I need and im in the middle of baking realizing that my cast iron casserole pot’s lid has a silly PLASTIC HANDLE THAT ONLY GOES UP TO 400 :(:( I’m so sad bc I have no idea what to do and was so excited to try this recipe..

    The bottom can go up to 450 but does Jenny or anyone else have any clue how the turnout and time would be effected if I tried to bake this loaf at 400 degrees???

    Any help would be SO appreciated!!

    Ps. Thank you so much Jenny for your wonderful recipes and content and always being such a joy to watch:)

    • Jenny Can Cook

      I would leave it at 450 and use a different lid. Yo u can use foil with a baking sheet or a different lid to keep it sealed. There are lots of ideas in the FAQs. Scroll down to “I don’t have a Dutch oven” and see what other people have used for lids. https://www.jennycancook.com/no-knead-bread-solutions/

      Or… remove the plastic handle and stuff the opening tightly with foil.

    • Melissa

      I researched online about this before I bought a metal knob, if it’s a LeCreuset, you can cover the knob with foil. I don’t know if it works with other brands.

    • anna b

      I have the same issue. What works well for me is to put several layers of aluminum foil around the plastic handle! I have used this solution to make many loaves of bread!

  482. Evie

    Hello There! Can I use fresh yeast? That’s all I can find locally due to the pandemic. I have a 2 ounce block, which I believe converts to 1/3 of the block for 1/4 tsp. of dry yeast. -Thank you.

  483. Yoided

    Hi Jenny,
    I just made this bread and is so beautiful.
    However, I think I Would like it with a little more salt. How much more salt can I add?

    Thank you and God bless.

    • Jenny Can Cook

      I think an extra 1/4 teaspoon of salt would be enough but you can add more if it suits your taste. It will not harm the recipe.

  484. DW

    Oops: hold the presses: 1½ cups water = 340 GRAMS not mL. This should be a 1:1 conversion (the whole point of the metric system) but some websites list 1 fluid ounce water as 29.5mL rather than 28.35g/mL. Not sure why, but that was my problem. You might want to list grams for those of us who prefer a scale. Thanks.

    • EG

      Thank you for this!! I couldn’t figure out why my bread kept coming up relatively damp despite the appropriate time in the oven, and oven temperature being accurate. I, too, bake by weight!

  485. DW

    Jenny there’s a (significant) problem with your water calculations in this recipe for those of us who measure by weight. 1½ cups of water converts to 340mL, not 354mL. About ½ oz difference. This number raises the hydration level to close to 100% (which is pretty darn high) and left my last couple loafs rather damp. You might want to update it.

    • Gary

      Odd, as 12 us fluid oz is 354.8g or ml. I think the flour weight is problematic. I measured 3 cups of bread and all purpose and they were closer to 385g. I used 3 us cups per instructions, and the results were fantastic. Thanks for this recipe. Made it several times over the past few weeks. Also, with 1/4 teaspoon of yeast I get several loves per PKG of yeast, with it being hard to get!

      • Gary

        To be clear 12 us oz is 1.5 cups, us fluid. More searching for flour weight varies about 100g.

    • Hilary

      12 US liquid oz = 354.882 ml
      12 UK liquid oz = 340.956 ml

  486. rrangel

    can you still cook bread after the bread rises and comes back down?

  487. Sheila Greene-Dartley

    My family is obsessed with this bread. We love it! Thank you!

  488. Scott Witkin

    I live at 6800 feet and this recipe is absolutely perfect for a high-elevation baker. Weighing the ingredients and using a thermometer for the water seems to perfect the recipe. I dialed back the yeast by 20% and used rapid rise in lieu of instant. Oh, I also added dill weed. Terrific recipe and Happy Easter!

    • Cheryl

      We live at 6200’ and it is perfect every time!! Now making 2 loaves a week for just 2 of us.

  489. Tracy Duggar

    I have to say I love this recipe we made it for my daughter’s stop show bake sale in December and she won we made it for some family members we made one loaf regular and another love with rosemary it was awesome today we are going to make one regular and one with cinnamon like a cinnamon swirl I lost the recipe that I wrote down I’ve been going crazy over the weekend to find it and then I have the internet and then remembered I saved it on my phone it’s an awesome bread

  490. Rebecca R.

    WOW! Tonight was the first time my daughter and I made bread and it’s perfect. THANK YOU for this incredible easy and delicious recipe!! Sincerely, Rebecca & Penelope

  491. Maria Cicero

    Hi great web site love your Videos, my bread cooked in 30 min. I still put back in oven for 10 min more just incase. Looks fabulous.

  492. Dorothy

    Do you have recipes for gluten-free bread?

  493. Trudy

    Hi Jenny, I did aerate the flour but dough was still dry.

  494. Michelle

    I have made this several times these last couple of weeks, and given a few away. Everyone loves it! I never made bread before, and I can’t believe how easy it is. I have your crusty rolls in the oven now!

  495. Lori A.

    I made it and it was easy and AMAZING as you said it would be.
    I’d like to add olive and garlic to this… can you explain when I should add it to the dough? Would that be at the beginning or the second faze?
    Thx!!

    • Jenny Can Cook

      Please see my other variations under “Breads.”

  496. CK

    Being in the Southwest green Chile is a staple…..I added green chile( put it thru a seive to get rid of alot of moisture) and added it with chedder cheese!!!
    OMG!! My neighbors dropped off a 5 lb bag of flour…hint hint!!

  497. Cathy

    Omg..I don’t bake bread enough to be successful all the time.. this recipe is the best!!!

    Wish I could attach a picture… looks just like yours!!

  498. Lata

    Hi Jenny
    I made no knead artisan bread today and in first attempt the result was awesome !!!
    I used cake tin for the dough lined with silicon baking sheet!!
    Thanks for such a wonderful recipe ??

  499. Lori B

    Hi Jenny!
    How long can you let this dough rest? Would overnight be too long?
    I just made my first loaf and I think my yeast might have been too old, so I want to start over and try it again but don’t want to be up baking all night, so if I can let it rest overnight, I can have some fresh hot bread for breakfast!!
    Thank you!!

    • Jenny Can Cook

      Overnight is addressed at the top of the recipe.

  500. Lindar

    Does this taste like a french bread? The loaf looks a lot like the Seattle Waterfront French Bread (brand). I love that bread.

  501. Indra

    My bread doesn’t have holes after being baked. Is kinda solid. Any suggestions?

  502. Maria

    I only have fresh yeast(cake yeast) what recommendation do you have for the amount of fresh yeast to use?

  503. janice

    Will this work with gluten free flour?

  504. Laura

    Hi
    Thank you for sharing this recipe. I need help with something, if possible.
    I have dry yeast that I bought in bulk and I didn’t pay attention whether it was instant or active. I used it and my bread didn’t raise. Next time I activated it first by mixing with warm water and sugar and then added it to the flour, water and salt and it was better, but still not perfect. What is your recommendation? What else can I try? Thank you!
    Laura

    • Jenny Can Cook

      I assume you proofed the yeast and it DID foam up? If so, look at the FAQs for a possible solution. What kind of flour are you using?

      • Laura Olac

        Hi. Thank you for your quick reply. I mixed the yeast with sugar and warm water and it foamed. I used the same yeast by adding it directly to the flour, water and salt like you show in the recipe and it didn’t work. I activated it first, and then it worked. But my bread is still not raised enough. Thank you for trying to help.

        • Jenny Can Cook

          My only other suggestion is make sure you combine to dry ingredients first so the yeast does not land on just the salt. And also, maybe your water was warm enough to activate the yeast but not hot enough for this recipe. Don’t be afraid to try water at 125-130F. That could make a difference.

    • Wanda Self

      Test alittle of the yeast by adding 1/2 tsp sugar and alittle warm water. If it doesn’t foam or bubble then your yeast has died. I buy yeast in bulk too. After I have had it for awhile I always test it. Good luck

  505. Cahna

    LOVE this recipe! I used whole wheat flour and added other grains like rice flour, oat flour and almond meal and doubled the active dry yeast. It came out perfect. Next I’m going to try adding nuts/seeds to bulk up the fiber and protein! Thanks Jenny!

  506. Marie

    Can you add cheese to this to make cheese bread?

    • Mistel

      Yes, that would be delicious. You can add many thing – cinnamon & raisins, olives, jalapeños….it’s endless

  507. Lisa

    I have made other no knead bread before, but never one in a Dutch oven. I have either used a loaf pan or put a peasant loaf directly onto the pizza stone (with a pan of water on the bottom rack). I followed the instructions, but the middle was still raw. The crust is beautiful and I did not want to throw it out (I put it back into the oven for another 15 minutes and am hoping this does the trick) since we don’t have any more flour until we receive our King Arthur delivery (hopefully sometime soon since we are not going to the store during this crisis). What did I do wrong?

  508. Danni

    Thank you for this recipe – however I seem to be doing something wrong (checked the FAQ) – first, time this morning, I do think I put too hot water – the dough just felt flaky and dry and definitely did not rise after 4 hours. I just tried a second batch, tap water hot this time, less dry, but definitely more flaky than yours, I felt I should add more water but I did not as I wanted to stick exactly to your recipe. Any thoughts?

    • Char

      Danni, I had the exact same problem twice. It almost seemed as if there was not enough water or too much flour in this recipe. I am trying for #3 today, but aerating the flour first to see if that helps.

    • Jenny Can Cook

      It occurred to me that maybe some brands of flour behave differently. If you aerate your flour and measure properly (see Flour Basics in the FAQs) and it’s still too dry, there is no harm in adding a little extra water.

      • PattiAnn

        I live at altitude and a very dry climate. Even though I keep my floors in air tight containers I almost always have to add more moisture. And make sure your kitchen is warm enough to proof. I have a proof setting on my countertop oven which I use ’cause my kitchen is usually around 67/68 degrees.
        This is a great recipe. Just be aware of your situation.

        • Jenny Can Cook

          Thank you for sharing this.

          • PattiAnn

            Happy to help. You know, of course, I meant flours not floors! Wish I could keep my floors air tight so I would not have to mop as much. ?

  509. Donna Richmond

    Hi, I love baking bread, I have a sour dough starter that I started in 1998 that I use often. Would this recipe work with a sourdough starter. I would love to give it a try if you think it would work. Thank you.

    • Maria

      That is SO amazing that you have a starter dating that far back!!!! Your breads must be delicious

    • Dotty

      I also have a starter that dates back to 1998! I just made this with that starter and it turned out great! I used essentially the same recipe
      100 grams active starter
      250 grams water
      8 grams salt
      394 grams flour
      I used half whole wheat with a large tablespoon of diastatic malted barley flour (not required). All unbleached is great too. Mix all together, after it doubles @2 hours fold (stretch) the dough over itself a few times and form into a ball and follow the rest of the recipe exactly. No yeast, no knead, lots of flavor!

  510. Annamarie

    This recipe is amazing been making it everyday. It is sooooo good. Thank you!! And I must say you look so beautiful!!

  511. Cheryl

    Will a 6 qt. dutch oven be too big? Thank you

  512. Moe

    Can i use white whole wheat flour instead of All purpose?

  513. Tammy

    I just made this. Turned out great! I used my crock pot bowl with a lid. Wirked fine. Definately a keeper recipie.

  514. JR

    Just a note of appreciation for such a fine recipe and great presentation. It’s become a weekly staple in our home.

  515. Shanny El

    I am out of parchment paper (not going to store for some) so would I just place it directly in the pot? Should I spray the pot or butter it or use foil? Want to make this so badly but don’t want to ruin it or my pot. Please help?

    • Jenny Can Cook

      You can place it directly into the dry pot and bake as directed (carefully with the hot pot!).

      • Shanny El

        Thank you so much. I can’t wait to get started.

  516. Lesley

    If I only have a smaller dutch oven type pan can you cut the bread in 1/2 after rising and make 2 smaller loaves?

    • Flora

      Hi Lesley,
      I only had one available small dutch oven as well (my bigger one had spaghetti sauce in it). So in response to your question, I did divide my dough into half after it had risen and baked it separately. It doesn’t take much time to bake, give or take 30 minutes with another 10 minutes to brown. All I did was keep the stove on and proceeded with my other half of the risen dough and it turned out great. They both did.

      • Flora

        Hi Lesley,
        I wanted to make a correction to my previous reply. My smaller loaves in my smaller dutch oven did not bake for 30 minutes. I apologize. They baked for about 15 minutes and browned for about 10 minutes. My larger loaves (as per recipe) in one dutch over pan take about 30 minutes with 10 minutes to brown. Again, I apologize for the confusion.

  517. Pam

    Second loaf of the week is in oven right now. I’ve made this several times and family absolutely loves it. So quick and easy.

  518. Teresa

    I am making my 3rd loaf now. I added garlic and Italian seasoning. I am making several as We are doing door drop offs; I hope this helps some of my families in need.

    • Linda

      Teresa I havent bake bread in years which Yeast did you use active dry yeast or rapid rise I so want this to turn out Thanks

  519. Lisa L

    Thank you! This was delicious and crusty quarantine bread! Bakery worthy. I added a bit more salt this time as first time I felt it needed a tad more. I passed link around to a bunch of folks

  520. Amy

    This recipe is amazing- I used whole wheat flour (all I could find at the grocery store!) and it turned out great. Thank you so much for the recipe.

  521. KAT

    Thank you so much. This was my first time ever making bread with yeast. Or fancy bread as I call it. Turned out perfectly crunchy outside and soft inside. I will be making this many more times. I’m thinking of adding herbs next time or olives?

  522. Jeanne

    What is the best way to store this bread? Wrap in saran wrap? Foil?

    • Michael

      I am wrapping a loaf in a tea towel. Think of the best bread shops who merely have them in racks. You want to guard against moisture. With a nice crust it won’t dry too quickly. Be well.

  523. Catherine

    I’ve never made bread – ever – but made this recipe last night for my family and it worked!! I was skeptical because I just didn’t think I could make bread but as Jenny exclaimed “I made this. You can make this bread!” My son was a huge fan. I’d like to get to the point where I never buy bread again and may get there thanks to Jenny!

  524. Jill P

    I first made this about 2 weeks ago when it showed up on my FB page. It was so easy and delicious that I couldn’t believe it! At the behest of my husband and daughter I have made a loaf about every other day since then and it is just as delicious as the first time. I have also used different flours – like 2 cups bread flour and 1 cup regular flour – and it is always good. Thanks Jenny!

  525. Terri

    Hello,

    I do not have a Dutch Oven…..what else can I use?

    • Jenny Can Cook

      Please see the FAQs.

      • Neil

        If you dont have a seal tight dutch oven, you can try an upturned basin on a flat baking surface. If the seaal is not too tight, you can layer a dishtowel around the rim of the bowl to try and keep the moist air in
        Neil

  526. Donna

    Do you bake Sourdough bread recipes?

  527. M

    This came out AMAZING.
    So delicious my partner and I ate the whole loaf in 1 night.
    Will 100% make again. Didnt have a Dutch oven but did use a stainless steel pot, put tinfoil over the top and the original pot lid over the foil…worked like a charm. No mess, no cleanup, no fuss bread. Recipe amazing just as it is.

  528. Norma

    A really great recipe. Looked awesome at the end except it was chewy. What did I do wrong? I was afraid to leave it in the oven a bit longer. What say you?

  529. Irwin

    I tried this and it is fantastic! I’ll never buy bread again! I’m trying it with whole wheat flour now. Is everything the same except the flour?

    Thanks much!

  530. Allana

    Can I use fresh yeast? If so how much?

    • Blakely

      It doesn’t matter what kind of yeast you use. You want to use 1/4 teaspoons.

    • Nikita

      I only use fresh yeast and i actually use a bit more. I weigh it out and end up using 0.5 oz. Comes out beautifully

  531. Jenny M

    Thank you, Jenny! Delicious! On another note . . . you were my after-school show for many years growing up – so fun to discover you again on youtube. 🙂

    P.S. – Caution to others – Have used my LeCrueset dutch oven in the oven many times and assumed the plastic handle was ok for the high heat in this recipe. It wasn’t . . . plastic dripped all over my first attempted loaf. Don’t make the same mistake – use a different type of lid!

    • Jenny Can Cook

      Thanks for the heads up. Le Crueset also sells a metal replacement handle.

      • Jenny M

        Thank you – I will definitely order the replacement handle . . . well worth it to keep making this bread!

    • Junko

      I saw an ad for Le Cruecet, 6 1/2 qt, and was tempted to buy it, until I saw the spec that said “Oven Proof to 400F”. Maybe, the plastic handle limits the temperature higher than 400F. If the metal handle is the answer, I, certainly, would consider buying it.

      • Jenny Can Cook

        That doesn’t sound like a Le Creuset as I think they are all rated higher than 400 and they are expenseive. Kohls sells a Food Network Dutch oven for around $60 and it’s oven safe with the knob to 500F.

        • Barbara K

          I bought a Lodge enameled dutch oven online at Walmart for $40. A beautiful red one, I might add! My bread was awesome! Thx Jenny!

          • Jen Mann

            Just for anyone considering a LeCreuset . . . the plastic knob on mine did melt when I cooked this recipe the first time. At Jenny’s suggestion, I ordered a metal replacement knob online and it works great.

  532. Jill

    So, so much better than The NY Times version. And faster. I think it’s the aerated flour and folding over step that helped. I also let it rise for an extra two hours. Would you recommend any additions such as herbs, nuts, dried fruit, cheese? If so, should it be floured first and when should it be added? Thanks!

    • Jenny Can Cook

      Please see my other variations under “Breads” and in the comments below, people say they have added lots of different extras.

  533. Guscat

    I added 2 teaspoons of sugar. This is a spectacular recipe.

  534. Nancy

    How do you store this bread so that it maintains the crusty crust?

  535. Olga

    OMG…. so good… so so good… made for us, for our neighbor, for our friends…I added a little more salt and some olive oil… I will be 50 lbs heavier when this mess is all over….Thank you!!

  536. Tracy P

    I made this today and it’s AMAZING. So moist and delicious. Thanks for sharing the recipe and your video really helped me understand the process.

  537. Ashley

    Made this today for the first time and it came out GREAT! Followed the recipe exactly.

    Curious the best way to store the bread to keep it crunchy but not dry out?

    Thanks for this awesome recipe!

    • Chuey B

      I find that the Rustic Breads from the grocery store bakery freeze really well. I remove them from the paper sleeve, wrap loosely in foil, and replace into sleeve. Pop in freezer and they keep well for a few weeks. I often cut em in half before freezing and the cut end is no problem.

      Thaw awhile on counter before placing,unwrapped, directly on rack in preheated 400° oven for about 5 min.
      Or, you can thaw in a 300-350° still in foil, for about 20 min. Unwrap and put on rack for 3-4 min for add’l crispiness.

      This no-knead bread is also rustic (no fats!) and I think freezing half of it is the only way we’ll be able to eat the whole loaf before it gets stale. You can also store the cut loaf in a linen bag; linen keeps stuff fresh in the weirdest way.

    • Jenny Can Cook

      Here are some tips on storing homemade bread: https://www.jennycancook.com/how-to-store-homemade-bread/

  538. Magdalena

    Jenny, this bread is amazing! I took it out of the oven 30 min ago and my family just devoured over half of it instantly ! “Best bread we’ve ever eaten” say my family. Amazing recipe! Thank you for sharing!

  539. Lisa C.

    My sister found your You Tube videos. I love this bread. I can’t believe how fast and easy it is! Thank you Jenny! Keep the recipes and YouTube videos coming!

  540. Tina Spencer

    Jenny, we miss your face on the youtubes!

    I made this bread last night to accompany my homemade split pea soup and I have to say I may end up cursing you when I wonder why my clothes don’t fit! I always loved the overnight no-knead, but the “overnight” part of that recipe was just too daunting. Your 2-hour loaf is just right for starting dinner, walking the dog, getting dinner on the table. Bravo. The taste, the crumb, and the crunch. Are there 10 stars to give; if so, I’ll give 11!

  541. Amy

    Is it ok if I don’t have parchment paper? What can I sub?

    • Amy

      *I just read FAQ to answer my question, but should I grease the pot, or put dough in dry?

      • Marlene

        Since it’s baked at 450°F, for a total of 40-60 minutes, I think you would get a whole lot of smoke and possibly run the pan and the bread with grease. I could be wrong.

      • Jenny Can Cook

        It’s better to put it in dry or use a floured towel to transport it and let it roll off the towel into the dry pot.

    • Deb

      Just sprinkle some cornmeal, rice flour, whole wheat or even white flour on the pot’s bottom before putting your loaf in. This gives a bit of breathing room n traction to the bottom of loaf. The more granular, the better.

  542. Marlebe

    My husband and 7 year old daughter made this today. Amazing. I wish I could post a picture, it looked exactly like the picture in the recipe. Nice and light with an amazing crust.

  543. Christine

    Came out heavy as a rock, no bubbles. What in the world?! There are so many good responses to this recipe?! We’ve used different kinds of yeast, so it’s not that… It looks like it could work, but no luck.

    • Jenny Can Cook

      Please look at the FAQs.

      • Christine

        I’d read the FAQ/Problems page before I made the bread, just to be careful. None of the warnings apply. I do cook quite a bit (have done for years), but baking (other than killer-good scones) is new to me.
        Alas!
        But thank you for replying, and we really love your videos! I guess the bread is just “porn” for us, as you hilariously describe it! We can look at it, but we can’t have it!
        Stay healthy and happy, Everyone!
        -C.

        • Emmanuel Daval

          Hello Christine,
          I’m also a cook and not a baker/pastry cook. Exact science is not my friend 🙂
          That said, I tried this recipe and it worked but I had to familiarize myself with a couple issues before trying.
          With respect to Jenny’s excellent recipe and the comprehensive FAQ I would just like to humbly add my observations, as someone who also cooks but is new at baking : 1/ aerating the flour = don’t pack it in. Just give it a stir in the bag, scoop and level off. It could be that your tough bread was due to too much flour vs yeast. 2/ folding. I think the real secret here is a very minimal, gentle touch. It almost seemed as though the dough wasn’t completely holding together but I stuck to Jenny’s technique (against my own, probably not so good, judgement) and the dough came together during the 3 hr rising period.
          Good luck!

    • Marlene

      It came out perfect for us tonight, and we even used a very expired yeast packet, 2017. Did you areate your flour and not pack or tap it down? Could the water have been to hot? Did you not let it stand long enough?

  544. Marie

    I am SO impressed with this recipe! I made it once last week and turned out a gorgeous loaf. My 28 year old son was so impressed, today I had HIM make it, and his also turned out gorgeous. No changes except increasing the salt a little bit for more taste. I cook it in my cast-iron dutch oven. We are so happy to have found this recipe!!

  545. MrsNelson0822

    I’ve made this twice exactly as written and they were amazing !! I’ve had a love hate relationship with making bread but this recipe is a game changer !! Thank you so much ☺️

  546. Trish S.

    Tried your bread yesterday and we loved it. The only problem was I had to buy a cast iron dutch oven….thank you, thank you! I love it! (We have curbside delivery so I didn’t have to go into the store.) I’ll be looking for more of your recipes.

  547. Polina

    Hello,
    I love your recipe,
    I did everything but used the whole wheat flour. My bread is very thick and not almost no air bubbles. Maybe i used a little more flour?
    The consistency looks like a cake, then a bread.
    Is there any trick to do better or what did i do wrong?
    Thanks a bunch!!!

  548. Naomi Matatov

    Hi Jenny!!

    Is it possible to let it rise over night or it must be baked at the 3 hour mark?

    • Jenny Can Cook

      Please read the top of the recipe for the overnight rise.

  549. Elise

    I just made this and it was fabulous! I had my doubts that it would really work but it absolutely does. This will be my “go to”recipe for no knead bread from now on.

  550. Trish

    This bread is AMAZING! Yeast is super hard to get right now due to COVID Quarantine, and this recipe is a life saver, as it only calls for 1/4 tsp of yeast, instant or active dry. I can get 9 loaves out of one packet! I make 2 loaves at a time to feed my family of 7.
    I don’t have a dutch oven, I use my old Calphalon soup pot, over 20 years old, oven safe to 500 degrees. I have heavy duty tinfoil (in my camping supplies). I folded the foil in half, creating a custom”double” layer lid for my soup pot. I followed Jenny’s directions exactly, and it comes out perfect, every time! THANK YOU JENNY!!!

  551. Therese Bucci

    With dry active yeast should i proof before adding to flour?

    • Jenny Can Cook

      It’s not necessary. The recipe indicates to use either one.

  552. Gloria

    Just delicious. A few minutes ago I put pictures on Facebook of my effort–a delicious loaf of bread, and posted links to your video. I laughingly said that I got the first-cut end piece and was like a cavewoman with that big chunk of bread that I buttered and added garlic powder and parsley flakes and had as lunch!
    The yeast I had on hand expired about a year ago but I used it anyway, and it worked fine! Thank you for this great recipe

  553. Taz

    Hello! Given that we’re in COVID19 mode, bread is hard to come by! I thought I’d give this a try… you make it look so easy! The only yeast I was able to come by is fresh yeast. Can I use this interchangeably with dry yeast? The person who sold it to me said to use 4oz of fresh yeast to 8lb of flour. By my calculation, I get 12g of fresh yeast to 390g of flour (for this recipe). Does that sound right, and do I need to do something different/special with the fresh yeast? THANK YOU!

    • Taz

      UPDATE: I used 12g of fresh yeast… i just crumbled it as small as I could into 390g of flour. It worked out beautifully! My 13-year old daughter said it’s the best bread she’s ever tasted!! 🙂 Just to note that I did the overnight method – using room temp water. Will definitely try again, next time with whole wheat and also with some additions (rosemary, olives, pumpkin seeds, etc).

      Thank you Jenny for such a wonderfully easy and yummy bread!

  554. Erika

    Hi Jenny, my mom referred me to your site and I am SO excited to try your recipes!

    Based on your No Knead Bread video, I believe your yellow Le Creuset Dutch Oven would “not” be okay for this recipe because of the plastic lid handle. Is that correct?

    Asking because my Le Creuset has the same lid handle.

    Thanks!

    • Jenny Can Cook

      That’s right. Plastic handles must be replaced with metal for this recipe. Le Creuset sells metal replacement handles if you can get one.

      • Danielle

        My Creuset says even that handle is ok to 500 degrees, I think

  555. Sharon Fox

    I love that you have a cooking show online. I have learned so many things from your videos. Thank you so much for these wonderful recipes.

  556. Barb

    Are there any adjustments to the amount of flour if you use Canadian All Purpose flour such as Five Roses?

  557. HollyRae

    Thank you for this marvelous recipe! my first attempt today and it is so good. I only had a 3 qt. Corning dish with a lid, but it seemed to do the trick. My loaf doesn’t look as gorgeous as yours (not as browned) but it still looks like it came right from a rustic bread bakery. Can’t wait to try a slice, toasted, with coffee tomorrow.

  558. Alex

    My first dough was made with self-rising flour because I grabbed the wrong bag. It was super wet and I thought it wouldn’t bake but whaddaya know……while it didn’t rise much it still turned out to be delish!! I’ll try my next loaf with all-purpose flour and a bit less salt.

  559. Valerie

    Hi Jenny, how could four ingredients make such fabulous bread? My first time and it came out perfect. Reminded me of East Coast Italian bread. I love the idea of finely chopped onion that will be my next loaf. I will also check your website for olive bread. Thank you so much.

    • Ilona212

      That did it!
      I was on the fence about trying this recipe.
      Once I read your, “tastes like east coast Italian bread”, this 20 years in Arizona Jersey girl is all in!
      Thank you for your post… I’m going to try it today.
      Maybe save some for a pizza crust by adding olive oil?!? Will try to flash bake it on a large covered pan for 10 mins, topping it and finishing it off on the pizza stone. (Tee hee. Excited.)

      • Corinne

        Go for it! I’ve made it 3 times now and it turned out perfect each time. I always wanted to learn how to make sourdough bread, but this recipe is just like it but so quick, easy, and foolproof! You will love it, I promise. ?

  560. Trish bengualid

    I’ve made this twice now and it just doesn’t cook on the inside. My dough doesn’t rise either
    Not sure what could be wrong but it’s raw and sought in the inside. I have a professional new convection oven so it’s not the oven or temperature. Any ideas?

    • Jenny Can Cook

      Please look at the FAQs.

    • Danny

      I had same issue and just used a bit less water and it came out more fluffy and dry.

  561. Gerry

    My 1st loaf turned out so great my wife and I decided to immediately do another one. However, since I can hardly ever leave a good recipe alone, I decided to add to the dry ingredients a medium onion finely chopped (my mother used to bake an onion bread which I can still taste to this day). The result was amazing! A great bread made even better. Thus encouraged, my next loaves will try rosemary, then garlic, then whatever else I can think of. Suggestions welcome.

    • Alex

      That sounds genius! Pretty soon I’ll have more bread than I can eat and my extended family will love me for it!

    • Cindi

      As this recipe is now a family staple, i have branched out and added roasted garlic and rosemary, which is amazing!!

  562. Eric

    Dear Jenny.

    My dough always comes out a little runny and difficult to manage. I calculated the water to flour ratio and its a dough that’s 90% humidity. Isn’t that a little much? Should it not be more in the 77% to 80% range max?

    I ended up having to fold in a lot of flour once it proofed the first time in order to be able to manage it.

    What do you suggest I do.

    Kindly.

    • Jenny Can Cook

      I can only tell you that it works for me and for most other cooks. Assuming you are not sifting the dough before measuring, which would result in too little flour, you could check out the FAQs for any other solutions.

      • Laryssa Palin

        Hi Jenny,

        It’s my second time making this and each time it didn’t work and I’m a very experienced baker. I figured out that the recipe is wrong. The recipe say 1 1/2 cups hot water but in the video you clearly used a 4 cup measuring cup which is more than half full. That means that the amount of water you used in the video is actually 2 1/2 cups.

        Thanks

        • Jenny Can Cook

          My recipe is correct as written and as shown in the video. It has worked for millions of home cooks. Please look at the FAQs to find a solution.

  563. Debbie Z

    Can un use a regular pan with a lid if I don’t have a Dutch Oven?

  564. CN 4

    Amazingly great tasting and EASY to make recipe. Used 1/2 tsp of yeast instead of only 1/4 tsp. It rose a bit better with the added yeast.

  565. Sharon

    Wow! It came out great. Due to coronavirus, we ran out of bread. Thank you

  566. Francis D

    As always the bread from your recipe will be the highlight of or meal! Glad i bought flour before the shelves became pretty bare here in Wisconsin. Yeast is hard to find too. My goal while shut in is to try as many of your recipes as possible. Stay safe in Canada, hey.

    • Carla T.

      We’re finding yeast more and more difficulty to come by also. What I’ve decided to do is sacrifice a yeast packet to creating a sourdough starter. Then I don’t need any more yeast, and can keep replenishing my starter with flour and a bit of sugar. Then I can make bread repeatedly!

  567. Neil

    Jenny,
    Made with whole wheat flour and it came out dense & didn’t rise as much. Any suggestions?

    • Jenny Can Cook

      Please see my whole wheat version in the “Breads” category. Whole wheat will never rise as much as the white flour version. If you still have problems please see the FAQs.

  568. Gary M

    Thank you Jennie, awesome awesome recipe. I’ve tried so many recipes and not has been a fail. Thank you again

    • Judee

      Gary,
      did you aereate the flour before measuring? I tried the recipe yesterday and never got past step 1…………dough did not bubble etc after waiting 3 hours for it to rest….

      • Jenny Can Cook

        Please look at the FAQs for a possible solution.

  569. Elizabeth

    I used the paper bag because I didn’t have parchment paper and the bag cooked right into the bread. What did I do wrong?

    • Bob

      The answer lies inside the question – you used paper which burns unlike parchment paper that does not.

  570. Karrie

    It was so much fun with little effort. AND it turned out perfect❣️❣️❣️Thanks Jenny

  571. Veronica

    Hubba Hubba this bread is everything described. Super easy, no mess in the kitchen, delicious! I would have thought I had gone to a special bakery. I read where someone added Oil and Everything Bagel Seasoning on top, I might try that next time.

    Thank you!!

    • SUSAN W SHAPIRO

      Wow! Oil and Everything But the Bagel seasoning! Can you tell me what oil and how much? Does it replace any water? Sounds yummy!

  572. Veronica

    Hubba Hubba this bread is everything described. Super easy, no mess in the kitchen, delicious! I would have thought I had gone to a special bakery. I read where someone added Oil and Everything Bagel Seasoning on top, I might try that next time.

    Thank you!!

  573. T

    I cant believe it!! I’m a bread maker now!! My loaf came out beautifully. I didn’t have parchment paper so I see aluminum foil. Worked great!!

  574. Ginny

    This was the easiest bread recipe I have ever tried. I wish you could post pictures so I could share my perfect loaf! Love your videos and easy recipes!

    I used filtered water from the fridge and heated it in microwave for 2 mins. The dough rose perfectly and was full of bubbles. I forgot to slowly add the flour, just dumped it in. The first loaf I used old flour I have had forever. The bread was delicious but didn’t raise as much. My 2nd loaf I used a new bag of King Arthur flour and it turned out better than the bread you can buy at Fisherman’s Wharf in San Francisco! Full of holes and so crunchy. My Facebook friends all wanted some!
    By the way, I bought the Artesian Bed Bath and Beyond 6 qt Dutch oven and just love it. Quick free shipping and if you sign up with your email you can get an additional $10 off.

  575. Sara B

    Can I add a little extra salt?

    • Jenny Can Cook

      Yes, some people prefer a little more salt.

    • judy

      can use season the flour for the “no Knead bread”? such as garlic, or dill, etc.
      loved, the bread. ( not good with whole wheat. taste too sour)…..

  576. Gina

    Jenny your bread was absolutely perfect and delicious!!!!!

    I have made many breads before and I’m always trying new recipes. I came across your youtube video and i started watching n had to try it!

    I could not believe how simple and PERFECT this came out. Gorgeous rustic crust and soft on the inside.
    Okay I admit I was skeptical b4 I tried it don’t be mad lol.

    Today I’m going to try ur healthier cinnamon buns. My current recipe takes so much longer and might I add uses so much more butter. Oyyyy the guilt! ?. That’s why I mk them only once a year.

    You are a wonderful cook and I thank you for sharing and making delicious and healthy recipes for us to enjoy…. I’m a fan forever ☺️?

    Take care and stay healthy ❤️

  577. Jim

    The bottom crust was extremely hard, does anyone know what might cause this? Thank for any suggestions.

    • LeliaD

      Jim, did you bake your loaf on the bottom oven rack? If so, next time, remove the top rack from your oven so you can move the bottom rack up a notch. I suspect your Dutch oven was too close to the heating element below it. Also, be sure you check your oven temperature with an oven thermometer. It might actually be heating to over 450 degrees. Good luck!

  578. Paul

    I made this today to avoid going to the supermarket, it was amazing. Added some olive oil to the top and a little everything bagel seasoning. yum

    • Heather E

      I’m so glad I read the comments and saw this idea. I’m just getting ready to put it in the oven and I will definitely do this step.

  579. St Zotique

    I was excited to try this recipe as I do love making my own bread. But it didn’t bubble like you showed in the video and I just took it out of the oven( cooling off) it doesn’t look like it rose too much. I am wondering if my tap water isn’t hot enough? I tested my yeast and it is fine so maybe you have an idea. I love your apron salute?

  580. Jessie J

    Food for thought! 🙂

    I made this today with a little splash of olive oil and some chopped black olives. Yum.

    I also don’t have a dutch oven so I used my slow cooker on high setting. It wasn’t bad… Seemed to cook it most of the way through and then I browned it up with the lid off in the oven. It was still good, but ended up slightly less fluffy looking than Jenny’s, a little flatter, slightly under-cooked in the middle. But I was also rushing by the end so I think more time in the slow cooker would have done the job. 🙂 Maybe more time rising on the counter too. Still super enjoyable though, and I hope some of my trial and error helps you all.

  581. Vanessa

    I don’t have parchment paper and I plan on cooking the bread in a clay/ceramic piece from pampered chef. I don’t own a Dutch oven and this was the only thing I had that was oven safe with a lid. Any suggestions on what I can do so the bread doesn’t stick when it’s rising in the bowl?

    • Janice

      I suggest that you use a brown paper bag. Open it up and place the non-glue side in the middle and cut to size.

  582. Sharon

    This was the easiest and most rewarding loaf of bread I have ever baked! I’m 72 y.o. and have baked thousands of loaves in my younger years, while raising a family, I baked 5-7 loaves every week. This is the first in over 25 years! And can’t thank you enough for the video and recipe. Admire you and all the giving you have done fro others. Blessings and stay well and safe. PS: I can’t lift cast iron dutch oven anymore, so used a 3&1/2 qt micaceous lidded clay pot and it worked beautifully.

  583. Isabel

    If I want to divide the dough into 2 smaller loaves or even into 4, do you know how I would adjust the baking times?

  584. Sara B

    I didn’t see the note about aerating vs. sifting flour until after my loaf was in the oven. It still came out great! Next time I’ll aerate, not sift…

    • Anna

      uh oh…what comment? I thought sifting was aerating….

      • Jenny Can Cook

        Please see the FAQs for Flour Basics.

      • Sara B

        LOL that was my reaction exactly! There is a note at the bottom of the recipe, with a link for more details. 🙂

  585. Billy

    I’ve made this no knead Dutch oven bread time after time . Now that we staying out of stores as much as possible ( due to Coronavirus ) it’s our go to recipe. Comes out perfect every time , cast iron Dutch .
    Might as well throw the bread maker out with the Tread Mill . Thanks Jenny

  586. dei

    Absolutely easy and delicious! My husband asked me to make it everyday. Thank you thank you!

  587. Ray

    Looks great. Can’t wait to try it.

  588. SPJW

    Came across this while searching easy bread recipes. I am so glad this is the one I chose. My first foray into bread making could not have been easier! Watched the video and followed Jenny’s instructions exactly and my bread came out beautifully. Cooked for 30, took off the lid and let brown for another 20. No need to look further this is it for me. Thanks again and good to hear and see a familiar voice Jenny!

  589. Michele

    I just wanted to say THANK YOU!! I made this bread for the first time last night and it was PERFECT!! Very easy recipe for beginners! ❤️

  590. Mary Cokenour

    In the Southwest, this is called Sheepherder Bread aka Basque Bread.

    I, too, have a food blog; and I also have a food column in the local newspaper. This is delicious bread and I recommend trying it out!

  591. Ursula

    OMG amazing bread to pair with many great meals thank U 4 your delicious recipes

  592. Teresa

    I made this yesterday and it was so delicious! So easy. I will definitely be making it again. Thank you!

  593. Jill F.

    Hi-You don’t need to answer!

    I’m about to take the third loaf I’ve made out of the oven. Really a great recipe!

    I just want to say I’ve used Instant yeast that I keep in the fridge. Maybe that helps?

  594. Cindy R

    I have active sourdough starter. Is there anyway to substitute some or all of the yeast for this recipe

  595. Carolyn Hill

    I made this today. It’s delicious!!!! And so easy. I’ll be making it again.

  596. Crystal

    This recipe looks amazing and bread never really turns out well for me. Question: We are now in Covid 19 mode so I don’t want to go to the store unnecessarily the only years I have in the house is Pizza yeast expired Dec 2019. I am making pasta tonight and would love to have this with it. Would this yeast work? Thank you Love you videos!!!

    • Jenny Can Cook

      You can test the yeast by “proofing” it first. It’s easy to do, just search “how to proof yeast” and lots of how to’s will pop up. (or scroll down a bit to Ken’s comment on 3/23 and Melissa’s reply)

  597. Linda

    Where could I get the gloves you used when handling the hot Dutch oven?

  598. melinda

    Help — Just baked my very first loaf. Of any bread. Ever!

    Taste is good but it’s too chewy in the middle.

    Cooked it a full 30 mins. and then 12 with the cover off.

    Didn’t look as browned as your photo.

    Any ideas?????

    • Paula Perry

      Have you checked the temperature of your oven? They can vary a great deal.

  599. Meg

    I’ve made this twice now and it’s come out great. I wonder if you could add anything to it to make it savory? Garlic etc. any suggestions?

    • Angel B

      Olive bread is amazing. Try pitted olives green ones with pimentos, Greek olives, anything that has no pits And a little bit of salt. Also you can add pepperoni, salami, prosciutto,And chunks of your favorite cheeses. I like mozzarella, provolone, or some shredded sharp cheddar cheese

  600. Christine

    I’m on my second try. Yesterday it didn’t rise. I used dry active yeast – 1/4 tsp (larger granules). Today I tried again first ‘proofing’ the dry active yeast as per the instructions on the package. After it proofed I used 1/4 tsp and added it. Still won’t rise!! what am I doing wrong???

    • Jenny Can Cook

      Please look at the FAQs.

    • Kathleen

      It could be that your house is too cold or there is a draft. Put your bowl in the microwave or oven to rise because those are sealed from drafts. (Just don’t turn on!).

    • Susan

      I find that it needs much more yeast. I used the whole pack of quick rise and in an hour and a half, it was ready for the oven! Give this a try!

  601. Maria C

    I have made this bread a few times now. Always soooooo good!! Love all your videos and your personality is very refreshing. No fuss recipes, very well presented and explained. Thanks a lot!!!!! You should be on Food Network!!! God bless you and keep you and your family safe.

  602. Ken

    So, the 2 tsp (yeast) didn’t work out either. The only conclusion I can draw is that the water I am using is too hot. I will use lukewarm water next time.

    • Jenny Can Cook

      Look at the FAQs as it could be something else.

    • Kathleen

      It could be that your house is too cold or there is a draft. Put your bowl in the microwave or oven to rise because those are sealed from drafts. (Just don’t turn on!).

    • Melissa

      I would proof your yeast first. (Has it been open for more than 6 months?). There are some instructions that I found online:

      To make sure active dry yeast (not quick-rise yeast) is alive and active, you may first want to proof it. Here’s how:

      Dissolve the yeast and 1 teaspoon sugar in 1/4 cup warm water (110° to 115°). Let stand for 5 to 10 minutes. If the mixture foams up, the yeast mixture can be used because the yeast is active. If it does not foam, the yeast should be discarded.

  603. Deborah

    I have made this bread a lot since Christmas – each time I understand the process better. Thanks for a great recipe and informative and funny video. The vids are soooo important! I’ve learned so much.

    Thanks, Jenny! You’ve made me a success!

  604. Daphne

    I’m running a little low on flour due to COVID-19 hoarding so I made a half loaf following the instructions and ingredient amounts, I cut the amounts in half. Came out great. Baked it on a quarter-sheet baking pan. Added raisins, walnuts, and cinnamon. I’m 60, so I can get more flour at the early opening for seniors tomorrow. Bon appetit!

    • Linda

      I am curious you said you added raisins, cinnamon to it the bread. At what point did you add it and how much?

      Thanks

  605. Ken

    I put together 2 batches at the same time each with the prescribed 1/4 tsp of yeast. After 3 hrs at room temp nothing had happened with the mixture. I discarded those two batches and now have put together 2 new batches, each with 2 tsp yeast. We’ll see how this works out!

    • LINDA

      So Ken, I’m curious. How did the bread turn out using 2 tsp of yeast.

  606. Linda

    This is a wonderful bread recipe. Perfect crust. I found that the flavor of the bread itself is improved by using the overnight version, if you have the time. And these days, I do.

  607. Karen

    If I wanted to add olives to this recipe. At what point would I add them in? Thank you!

  608. Cathleen

    I thought I messed it up because I forgot to let it sit after mixing the water in and instead kneaded it then let it sit. I then placed in a parchment lined bowl for 3 hours and followed the cooking instructions. It turned out amazing!!!

  609. Ann

    The bread came out perfect but since it’s only me eating eat I was wondering the best way to keep it fresh.

    • Jesse

      To store the bread, I place a piece of plastic wrap only on the cut surface of the loaf and store it face down in a paper grocery bag on the counter. This keeps the cut face fresh and the crust crunchy.

      • Linda

        Thank you, Jesse, for this tip on how to store bread. I have never known a good way to do it.

    • Ginger

      To keep bread really fresh and not freeze it, invest in a big piece of beeswax bread wrap. It might cost as much as $15 but it will save you a lot more than that in the long run.

  610. Pat

    I used a stainless steel bowl to mix my dough should I have used a glass one as the Saran wrap did not cling really tight to the rim of the bowl and there were a few droplets of water on the Saran Wrap.

    • Jenny Can Cook

      I don’t think the bowl was the problem. Please look at the FAQs for other reasons for dough not rising.

  611. Pat

    My dough did not rise there was droplets of water on the Saran Wrap I used a stainless steel should I have used a glass one instead.

  612. Laurel

    What size dutch oven

    • Jenny Can Cook

      See the recipe.

    • Texas lady

      I used 1 quart mini Dutch ovens today using this concept. I heated 3 mini pans with the lids set off to the side in the oven when I preheated to 450 degrees. Then dropped the little parchment paper lined babies into the pans and immediately place the lids on top. Baked for the entire 30 minutes, then removed lids and left for only 7 minutes so they could brown up a bit. They came out so perfect! Oh and I added 4 tablespoons of sunflower seeds to this recipe to the dry ingredients before adding the water. Wow…incredibly delicious!

  613. David

    I didn’t pay attention to the active dry yeast packet and just put in the ¼ tsp of yeast dry. The instructions on yeast say to activate it, mix with sugar water. Was your yeast activated with sugar? Worried it isn’t going to rise now.

    • Jenny Can Cook

      I don’t activate any yeast. I think it will turn out fine.

    • Jennie

      It’s been a long time since my home ec classes but it seems that I remember that when making bread, sugar feeds the yeast and makes it rise more, which also why bread dough needs to be Kneaded. I’m thinking this recipe is so fast the yeast apparently doesn’t need ‘feeding’ or kneading and I wouldn’t mess with the plan. Since we know Jenny didn’t include sugar and the loaf was beautiful I wouldn’t worry about it.

  614. Angel

    Has anyone tried this with coconut flour? I’d like to give it a shot for a low-carb option, but coconut water absorbs so much water, so I was wondering how much additional water I will need to add.

    • Jenny Can Cook

      This recipe needs gluten so I think you would be disappointed. See the FAQs about my gluten free version.

  615. gjudi

    First time EVER making yeast bread of any kind. SOOOO good and glad I had the good butter to go with it. Your video help me understand how to do it.
    Thank You….oh to bad about the ball!!!

  616. Angel Hankel

    What a great recipe, just made it this evening to have with our dinner. Easy and delicious!

  617. John

    I love bread but I’m not required to really cut back on carbs for health reasons.
    Can I use Almond flour instead for this receipe?
    Thanks
    John

  618. Michelle

    I might’ve used too hot of water, The dough was not as sticky as yours but I combined all the flour will it still work?

  619. Elizabeth

    Where can I buy the oven gloves you are wearing in the video?

  620. Karen

    I live at 7000 feet elevation. Any ideas what the measurements would be?

  621. Jennifer

    Hi.. tried this last night.. first time ever making bread..turned out fantastic!!! My whole family loved it!!

  622. Kim

    Has anyone tried using Almond and/or coconut flour in this recipe?

    • Jenny Can Cook

      I tried a gluten-free flour and it didn’t work. See my FAQs.

  623. Kathe

    This is amazing! No sugar, no sugar substitutes, different, but so good.
    My husband is diabetic so this is a perfect bread for him.
    It was fun to make. It does take a little while but very very little work is involved.
    I made it today and had it with our left over corn beef and cabbage.
    Try it!

  624. Laura

    How much fun is this recipe? Stuck in the house for an unknown number of weeks, and figuring out what to cook with what we have. Found this wonderful recipe. No Le creuset? No problem, used my Pampered Chef bowl with lid. No regular yeast? Used Pizza crust yeast. It turned out great! Thanks Jenny – love this site and your clear, quick, and entertaining videos!

    • Tina

      Oh my gosh, we did the same thing (thanks to being stuck in the house for the next several weeks). We made this bread today and it was such a hit! My 5 year-old son basically made this bread as we watched Jenny’s video tutorial. What a fun project for our day – and he has pride in the fact that he baked “dinner bread” for our entire family tonight.

  625. Janie

    Have experimented with any other flour? I have Celiac Disease so can not eat wheat. This bread looks amazing!

    • Janie

      I found the answer to my question in your FAQs section.

  626. Jo

    I can’t believe how nice this bread came out! Thank you for this amazing and easy recipe!

  627. Sandy wood

    Any high altitude adjustment.. ? I live At 5500ft.

  628. Cara

    I love this recipe. By the 3rd time that I made it, it was superb The first 2 times it didn’t quite rise enough. The 3rd time it was a bit wetter & I had mixed the dry ingredients more. I think I had used slightly less thann3 c of flour because I was out. Make sure to mix the dry ingredients enough, pre heat the pot & Put the muffin tins in with water. Practice makes perfect! So economical to make also. .$ 0.68 per loaf to make vs $5.12 to buy in Canada. I have only make with white bread. It is so easy & I love eating bread that I have made!

  629. Connie

    Making this tonight to go with our homemade vegetable beef soup! THANK YOU!

  630. Howard

    I love you and I love you recipes. You are so passionate about your breads and stuff. Makes it easy to follow. Thank you so much….

  631. Alan Aldrich

    With whole wheat flour the times may need to be a little longer.
    Using the times in the recipe It came out a bit doughy or underdone.
    I put it back in for a few minutes and then it was fine

  632. JoAnn

    I have a stoneware, Cloche, domed baker that I haven’t used in years. Will this bread turn out well if I use it. I don’t have a dutch oven like yours. I do have a dutch oven from my Wearever steel cooking set.
    Which should I use? Thanks!!

    • Linda

      I use a clay cloche and it works perfectly. I have been making bread since college (in the 60s) and have never made bread with a better crust. Brown, tender, and slightly shattery.Thanks, Jenny

  633. Judith Giannetto

    00 flour ?

  634. Shirley

    What can I use instead of a dutch oven

    • Jenny Can Cook

      There is a link at the bottom of the recipe.

  635. Wannabe Baker

    I have nothing that can be used in the oven, so went to Amazon.

    The dutch oven I really like indicates, “Do not heat an empty Dutch oven.” Now I don’t know what to do. I thought they were all the same. I assume some CAN be heated empty.

    Also, what size can you seasoned bakers recommend for a Dutch oven?

    • Jenny Can Cook

      I believe they mean not to heat it on a burner. Around 5-quart is a good size and last time I saw, Kohls had the Food Network brand, oven safe up to 500°F for around $60.

      • Wannabe Baker

        Thank you! (Serious about the “wannabe” part…) But I am learning, and it is the Jenny Can Cook recipes and videos that are helping me along.

        THANK YOU! THANK YOU! THANK YOU!

    • Karen

      Hi Wannabe,

      You will need a 6 qt. dutch oven. Le Creuset makes one but it is $$$$$ and will go up to 500 degrees. After a lot of research I found a Marquette dutch oven pot 6 qt. dutch oven for $89.00 on Amazon. The pot will take temperatures up to 500 degrees. The company is out of Michigan, friendly service too.

      Hope this helps.

      • Ndee

        Lots of grocery stores carry the Dutch pots for lots less than that L.C brand

        • Darlene A. Verkamp

          I bought my Dutch Oven at Krogers. You dont have to buy a gourmet brand.

  636. Hillary

    I am a huge fan, Jenny! Miss you on TV, so I am so glad I found your channel. This bread is a gosh darn blessing for our household! Thank you so much. turned out perfectly! Keep doing what you are doing. You are helping people everywhere!

  637. Cheryl Sumner

    Jenny,
    This bread has been a godsend. During this pandemonium because of the Corona virus the store shelves are empty. I am so very glad I stumbled on this recipe. At least I know how to make my own bread now, have a loaf rising as I write this.
    Everyone, I hope you all stay safe and well, this is a difficult time, many blessings to all of you.
    Jenny, this truly is a wonderful recipe.
    Many thanks. My bread turns out beautiful every time. ?

    • Jo-Ellen

      Cheryl & Jenny-
      I was just checking my the recipe for the “no knead” bread and couldn’t believe that you expressed EXACTLY my same feelings about knowing how to MAKE this delicious BREAD!
      There was no bread on shelves earlier this week, so this bread SAVED the DAY!
      I can’t thank you enough, Jenny.
      Cheryl, I agree that this recipe is terrific for all of us.??❤️

  638. Tracy

    Love your videos! Help pls – I’ve made no knead bread 3 times following recipe exactly. Each time the crust is great. But the inside is doughy /kind of wet. I added 20 extra minutes to the 3rd try of this recipe with no better results. Oven temp is correct. Any thoughts or suggestions?

    • Jenny Can Cook

      Have you looked at the FAQs? You might just be slicing it too soon.

  639. JLREEVES

    I made this a week ago as a Pre-virus bread test.
    Used whole wheat only, didn’t fluff my flower, bread came out a bit dense but it was all eaten.
    Second try today, will substitute 1 cup all purpose white and fluff the flower.
    If I add some honey should I cut the water, was thinking about 2 tablespoons of honey.

  640. John

    Made this and it was great. Never made bread in my life…. 60+ years old great cook but stink at baking. What would I need to do to get it more less dense more airy? longer time to set? warmer temp?

    • Dwight in Red Deer

      There are so many variables in bread making, including location and current humidity, rising temperature, etc. For a better rise you can try a longer seconds rise, and adding a tablespoon of vinegar encourages a higher rise too (without changing the taste). At low altitude you might need a wee bit more water too.

      • John

        Thanks Dwight. I will do a longer 2nd rise first! I REALLY appreciate your help!

      • Paul

        Vinegar is so interesting! I wonder why it rises better? Do the little yeasties like an acidic environment?

  641. Rick in Victoria, BC

    Fantastic and simple recipe. Saw it yesterday and made one loaf. Today is day two and making another!

    I’m out of parchment paper and don’t have a Dutch oven. So, I used a large pot (used to boil water etc), and pre heated it with lid to 450 and then used olive oil to grease the sides and bottom. Turned out just like Jenny’s.

    Thank you!

    • Chrissy

      Will this work with a larger pot? Or does it need to be this size to work well?

      • Daphne

        You don’t even need a pot. You can put it on a baking sheet or on a piece of foil right on your oven rails. Any pot will work. I’ve used baking sheets, foil, Le Creuset Dutch ovens, a frying pan, a cake pan, a glass pie plate, and a ceramic lasagna dish to bake bread. It doesn’t matter. Bon appetit!

  642. Daphne

    Just made a loaf in a deep dish ceramic pie pan. I added cinnamon and raisins to the dough before letting it set. 😀 It came out amazing. I also got busy and forgot about the dough and it sat for 8 hours instead of 3, and the loaf was so light and fluffy out of the oven.

    Use whatever pan or baking sheet you have around, you don’t need cast iron enamel for this recipe. Bon appetit!

    • Paul

      Daphne, I use a round pyrex cassarole dish with lid. It works perfectly! I had never made bread myself before, and now I feel so very awsome!
      Do you put a pan of water in the oven to humidify?

      • Bouncedancer

        In her video she said that the point of keeping the lid on during baking is so the bread will steam; that way you don’t need a pan of water in the oven.

  643. Joellen Fry

    I hope you read this. I made the bread and it turned out perfectly. I’m a good cook but not much of a baker – everything has to be measured correctly. I have two questions: can parmesan or asiago cheese be added to the dough? Is it possible to make a bigger loaf?

    I’m trying your salmon patties next. If they’re as good as the bread, I’m hooked!! lol

  644. Ky - First Timer..!!

    Jenny –

    THANK YOU!! Yesterday was the first day of my bread baking. Growing up my mother (farmers) made 24 loaves of bread plus a pan of cinnamon rolls for Sunday morning breakfast every week. She was a mother of 12 children. I’ve always been a cook I’ve never been a baker but I decided yesterday that was all going to change. I used your recipe and I was completely blown away by how easy it was and how amazing this bread turned out!! I posted photos of the process & final product on Facebook and Instagram and share this recipe with many of my girlfriends and family! It was so perfect that my own son accused me of buying it!! Haha Crusty bread has always been my favorite and this recipe will be used frequently. Thanks again.

  645. Karen

    Hi Jenny love this recipe!!!!!! Can I add grated cheese? And if so when would you add it? Again love this thank so much for sharing!

  646. Mary

    I totally cheated on this. I borrowed the pot, bought my dough from my favorite pizza restaurant, followed the cooking instructions except I coated it with some olive oil, AND IT CAME OUT GREAT ! My 3 other sisters did it the hard way.

  647. Mallory

    Will adding sugar affect the dough?

  648. Tiffany

    Made this last night but used a regular Pyrex measuring cup (didn’t realize to use a different one). My dough was pretty runny where I couldn’t easily form a ball. I also forgot to cover the dough the second time. Despite these errors, THE BREAD CAME OUT AMAZING!!! Thank you for this brilliant recipe. My husband and I love it!!

  649. Judy

    How do you aerate the flour ?

    Have you tried adding few drops of red wine vinegar as per Jim Leahy and Mark Bitman. ?

    Thanks
    1st batch getting 1st rise.

  650. Althea in WY

    I live at high altitude, 4500 feet, and wanted to let others know that following the recipe, exactly, with no changes, the bread came out picture perfect and was delicious. Thanks Jenny for a wonderful recipe…it was just the recipe I was looking for.

    • Paul

      Althea, just to second your thoughts, I live at a very high altitude: 8,400 feet. I follow the recipe exactly and it’s always perfect, rising really well, and with a really crunchy crust! It’s amazing how altitude doesn’t change the results, no?

      • Kaye

        Thanks for this info, I live at 5300 feet and was wondering how long to cook. I’ll give it a whirl. Thanks again.

  651. LeMoyne

    Are you sure about 1 1/2 c water? Doesn’t seem like nearly enough.

    • Jenny Can Cook

      The recipe is correct. Be sure to aerate your flour before measuring.

  652. Deb on Long Island

    Covid -19 encroching , we are not shopping …So Jenny your bread is perfect for us to stay at hone and make tasty, easy bread which we have now call Jenniy Bread xoxoxoxoxo

  653. Lucille

    I have never made homemade bread until yesterday. This recipe was easy and my bread turned out perfect.
    One thing, when I printed the recipe it said the oven should go on 350……but your video said 450. So I put oven at 450……just perfect. Thank you for such a great recipe?

    • Jenny Can Cook

      I tested the print version and it is correct, showing 450. You may have misread my note about my oven taking 35 minutes. Please look again to make sure. (Congrats on your first homemade bread!)

  654. Patty V.

    Jenny, I am eating tender, crusty, artisan bread that was in the oven 15 minutes ago, and I’m in Seventh Heaven!! Followed the recipe and video instructions to a ‘T.” Easiest recipe to follow with outstanding results!! Better than any artisan bakery bread! Simply delicious! Wish I could send you a photo; looks just like yours!

  655. Aimee

    Just made this bread for the first time. Had the cast iron pan but no lid so I used a upside down ceramic cookie sheet over the top. Then used a disposable cake pan with some water on the bottom rack. Turned out beautifully!! Thanks Jenny!

  656. Ted

    Made this for the first time today, at altitude too! I’m at 7500 feet. I followed the recipe verbatim, and it came out wonderful! The only thing I would suggest for next time is to add a little more flour. The bread dough was really loose, and after it baked it was still a bit too moist in the middle to cut cleanly. This is consistent with other high altitude recipes, where they recommend you add a little extra flour to cakes, cookies, etc.
    Thanks Jenny!

  657. Theresa

    I made this bread today and it’s amazing! I can’t wait to try adding some ingredients for extra flavor.

  658. Debra Pingitore

    The best bread ever! So easy turned out beautifully. Will make again.

  659. Linda lou

    Jenny I watched your show all the time. I’m such a fan. Now I watch you cooking and I have to say, I hate baking. I’m a good cook but not a baker.
    I made your bread and it came out beautiful. Thank you because now I’m not afraid to try baking. Love love love when you joke around or say some thing
    Smart ass. Excuse my French. Till the next time I bake!!!!!!

  660. Cathyanne Nonini

    Hello Jenny – have been making this bread every other day! Would you share the brand and perhaps where you purchased your oven gloves? Thank you.

    • Jenny Can Cook

      I don’t know the brand but I got them at Bed Bath & Beyond.

  661. Infidel

    Are there changes for high altitude? I made notes, not sure why, titch more water, a little lower temp and don’t uncover. Trying the overnight method tonight.

  662. Bill B.

    Jenny, I make a delicious rustic bread in the Dutch oven with the all-purpose flour. I would love to make the same bread but using whole wheat flour. Have you ever done this? What alterations would have to be made using the w.w. flour?

    • Emily

      I have made this with both all purpose flour, and straight up whole wheat flour. Both times they have turned out great. Just before the second rise I add any toppings or spices I want to flavour the dough. But it’s not necessary. It tastes wonderful on its own.

    • Jenny Can Cook

      Please see my whole wheat version under Breads.

  663. Dawn

    Jenny, I’ve made your wonderful bread twice now and LOVE it! I wonder if I may add a tablespoon of chopped herbs such as rosemary, thyme, etc. to the flour before mixing? I would like to try to “herb up” your marvellous recipe. What do you think?

    • Sharen

      I have made this recipe multiple times and added a number of different “flavor enhancing” ingredients. I stir the salt and yeast together with the flour (for even distribution), then stir in the flavor enhancing ingredients before adding the water. I’ve used the following ingredients (no more than 2 to 4 at a time):
      Roughly chopped roasted garlic, olives (any kind you prefer), sun dried tomatoes, rosemary, Thyme, crumbled feta cheese, asiago cheese – whatever you have on hand that pleases you. I tend to like the savory flavors but made one loaf with dried cranberries and nuts (it was also very good). Thanks, Jenny, for a wonderfully flexible recipe.

  664. Poppa

    I have made this for my family many times now since I discovered Jenny can cook on you tube. My daughter finally got around to making it since she is a working mom and being such an easy recipe finally made it a couple of weeks ago. She lives in the western USA at higher elevation while we live by the Great Lakes. She called and said the grandkids were so excited that mommy made “poppas bread.” Thanks Jenny. Great recipe and I have modified it a few times. Rosemary bread: rye flour: whole wheat. And just anticipating the different flours, the bread is ALWAYS DELICIOUS! Thank you!

  665. Jan Schuler

    The first time I made this the dough was soft and bubbly, but not since that first time. It still turns out but I would love to see that dough again. What am I doing wrong?

  666. Wendy

    AMAZING! Made the bread on a whim over the weekend. So easy and fun to make – and the big reveal when the bread came out of the oven was very impressive – the perfect loaf of delicious bread! We gobbled up most of it in one sitting!

    Can’t wait to make a whole wheat loaf and try some of your other recipes – Thanks Jenny

  667. Janene B

    Is it 1/4 teas yeast or 1/4 oz, which is size of one packet?

    • RobertM

      Janene,

      I just made the bread today and I used the 1/4 teaspoon. Turned out great.

    • Linda C

      1 “packet” of yeast is 1 Tbsp. You don’t need a lot of yeast for this recipe. I am a bread maker but my son is the one that found this recipe & has made about 6 loaves.. it is really good.

      • Jenny Can Cook

        Actually, with the brand I use (Fleischmann’s) a packet of yeast is 2 teaspoons.

        • Lucille

          I bought the Rapid Fleishmans yeast. Is that the correct yeast. I saw in the store that there was also a package called “active yeast”. So Im confused as to which one I should be using. Please help!

          • Jenny Can Cook

            I usually use Fleischmann’s RapidRise but Active Dry yeast will work too.

  668. Cody

    Made this and it looked good- tasted ok, but was a little too dense. My dough was stick but not tooo sticky. Do I need super sticky dough?

  669. Cindy

    I made this with non-alcoholic beer instead of water…WOWZA!!

  670. Ruth Ann

    Just got done making this bread,came out perfect. Do you have suggestion to make gluten free bread this way?

  671. Steven Stimmel

    So this recipe took me 3 attempts before I got it. My problem in the beginning was that I used water that was too hot (from tea pot) . Resulting in dense, raw bread. Using hot tap water was the key. Once I did that , I got fluffy inside and crunchy crust, delicious bread.
    I will be using this recipe for a long time!

    • Ailyn

      Thank you for the tip!
      I used your suggestions with great results.
      Good eating!

    • Chef Tami

      Steve—if the water is too hot it will kill the yeast …bread will end up being a brick 😉

  672. Cindy

    I do not have a Dutch oven. Can I use something else ( which would be?) or do I need to buy a Dutch oven?

    • Jenny Can Cook

      Please see the FAQs.

    • Just Me

      I have actually used an enamel roaster which has very thin walls. It worked out great!

  673. Malinda Jones

    I live outside of Houston where it is humid, today was kind of cool outside, so I am close to sea level and I had no problems with this bread. One difference I choose to do was during the 3 hours, I let it rise in a turned off oven with just the light on, and it rised perfectly. I toasted at end for only 10 min. I used a clay loaf pot with lid and MAN I wish I could show you a picture of how gorgeous this looks. I can’t get the kids to leave alone. Great recipe!

    • Linda

      If the only thing you did differently was setting it in your oven to rise, that may be your answer. The oven was maybe too warm causing yeast to rise quickly?

  674. Lady Di South Carolina

    Well….I know it’s my fault, BUT THIS BREAD DID NOT RISE NOR DID IT COOK AFTER 40 MINUTES IN THE OVEN..It looked pretty outside, but after cooling, I cut it with the bread knife and it came out full of sticky gooey dough….

    I bought a new bag of flour and aerated it; I bought a fresh dry active yeast, I temperature tested the hot water and the oven, even streamed Jenny’s video while making it. Both my good friend and I worked side by side and actually videoed our own process and double checked every measurement.

    We had failed another “no fail, no knead bread recipe” before. We had high hopes for this one because Jenny looked so good and happy. Our prior attempt turned into very hard “doorstoppers”. This batch was pretty but a total disaster. In SC where we are known as “the low country” does not have an altitude problem nor was it a humid day. So I am back go good ole beer bread if I want to make some bread or my favorite bread making store. If you have ANY IDEAS of what in the world happened, we would welcome them. By the way we really are pretty good cooks!

    • Jenny Can Cook

      Please look at the FAQs for solutions.

    • Mike Jahrig

      I have made this recipe many times and have never had a failure. My guess is that you don’t let it rise long enough or use too low a temperature. I let it rise up to 5 hours in a warm room. This means warm days for me in Texas, not cool winter days. 80 degrees is nice if you can get it. That’s the key. You have to allow the yeast to do its thing.

  675. Kim in central Illinois

    Best bread recipe ever! I learned quickly that my water has to be 125 degrees for the quickest lift and the best shape. Plus, I do not have a Le Creuset dutch oven. But I use my big All Clad lidded cassoulet. The bread is foolproof everytime and the house smells wonderful! Thanks, Jenny! Please make more videos!

  676. Jessica

    Hi! i was wondering if i could make this into a loaf instead? if so are there any different instructions? thanks! 🙂

    • RobertM

      Jessica, I’ve only made the bread in the shape off a loaf so far with no problems. I use an Emile Henry ceramic cookware that only bakes loaves.

      Enjoy!

      • RobertM

        Forgot to mention that i didn’t change anything in the recipe.

  677. Allyn Curry

    I made this bread last weekend for myself and my boyfriend. (his mom IS a BAKER the BAR IS VERY HIGH) I was so nervous. This came out amazing, easy to put together, crunchy, and tasted DELISH!! I was so pleased. He was so impressed, I sent a photo to his mom and she said it looked amazing and she wished she was her with us to eat it. (shes in OHIO we are in Fla) Thank you Jenny. I will be making this again.

  678. KMP

    Making this delicious bread again for our romantic Valentine dinner by candlelight ❤️?

    • Dorie

      I am also making this delicious bread for our valentines dinner! Thanks for the reminder about candles.
      ❤️

  679. G.A. Vaughn

    This is the quickest, easiest, and best bread recipe! Absutely delicious every time.

  680. Ingrid

    I can’t tell you how excited I am to have discovered you by sheer accident!?
    My loaf ( a vision of beauty) just came out of the oven! I can’t believe this miracle of fast, no knead bread!
    You are a genius. However you will also be guilty of my expanding hips ?
    Not sure how much of this beauty I want to share? Thanks tons. Who ever needed a bread machine? Are they still around?

  681. Barb

    This is terrific bread! I make it all the time!

  682. Siddha

    This bread is awesome! I’ve made it several times now. Thanks for such an amazing, simple and easy recipe. Is it possible to double the recipe to make a larger bread with the same success?

  683. Brenda, Ontario Canada

    Love this recipe. FYI, found that the enamel cast iron Dutch ovens can’t handle the 450 degrees….actually blister the enamel. So my husband, who loves your recipe by the way, bought me a cast iron, pre-seasoned black cast iron pot.
    Took him two days of searching the web to find only one that would take the heat (actually to 500f). Lagostina brand 6 quart casserole with lid. Go figure.
    Thank you again Jenny!
    Brenda

    • Terry Heisler

      I have a Lodge cast iron pot – also works perfectly.

  684. Bichon mom

    I live at altitude and made some tiny adjustments. About a tablespoon more water and 1/2 tsp yeast, although it works with 1/4 tsp. I start it about 2 hours before bedtime then refrigerate overnight. Also keep my water temp between 120-125. At 130, it didn’t rise. Baked 450 convection for 30 min then uncovered 15 min.

  685. Mark Miller

    If I’m using whole wheat flour, do I need to make any adjustments in the recipe?

  686. Shelly

    When I made this delicious bread, for some reason the bottom crust of the bread is super hard, the top and side are perfectly crunchy. My oven racks are in the middle of the oven. Does anyone know why that happens?

    • Angie

      Try putting the Dutch oven on a cookie sheet, will act as a heat buffer but shouldn’t affect the top crust.

  687. Jant Evers

    Didn’t work for me?

  688. Liz Petito

    Help! It did not rise properly. Bought new yeast. Tested water with thermometer (128). Used regular flour. It wasn’t as shaggy which tells me my flour had moisture in it (kept in sealed jar on counter). Followed directions. It came out heavy and somewhat flat. Only about 3 in tall.
    I always have a problem with bread not rising. I am 50ft about sea level. Can not get bread to rise and I love to bake bread. Never had this problem till I moved down south. Help! Suggestions?

    • Sharon Kay

      Me too! I got a little rise but bread is heavy and dense not light.

    • Sooze29

      Try using more yeast. My sister and her daughter both bake a no knead at sea level and use 2 tsp of instant yeast and it rises beautifully.

  689. Jolene

    Has anyone tried this recipe with sprouted wheat? I’m a Trim Healthy Mama, and other than sourdough we only use sprouted wheat.

    • Jolene

      I was referring to sprouted wheat flour, sorry.

      • Nonni

        I’m not sure if you’ve found it yet or not, but Jenny has a recipe for a quick and easy Sprouted Wheat bread in loaf style. Just look under the “breads & muffins” to find it.

  690. JoanieART

    I have been making this bread non stop for a few weeks now. So far foolproof! Thank you Jenny x 1000!

    I use a 4 qt cast iron Dutch oven, perfect size. (Tues morning 19.99)

    So far have made all unbleached flour loaf. Perfection.

    Have made 1c whole wheat
    1/2 c alternate flour (oat, millet, will experiment with more flours)
    Then 1.5c unbleached.

    I tend to use a bit more hot water than 1.5c, maybe 2 T?

    On the counter I now have a garlic, fresh thyme, parmesan dough w 1c whole wheat, 2 c unbleached. Today I mixed the dough (without water) in my food processor to mix the garlic, herb and cheese bits around evenly. Smells divine. Wonder if that is like aerating the dough?

    Going to a potluck tonite, hope to impress! ?

  691. Robin

    Has anybody made this recipe using the Ninja Foodi 7-in-1 cooker? Trying to find out if it can be done.

  692. Bruce Chambers

    Can you use almond flour or other non grain flour for this recipe?

    • JoanieART

      I am working my way thru diff variations. So far total success. I use 1c whole wheat
      1/2 c alternate flour (oat, millet, etc)
      Then 1.5c of unbleached or bread flour….

      Sooo good. I wouldn’t try more than 1/2 c alternate flours per loaf, gluten free is trickier.

      • Hayzl

        What happened with gluten free? I’m having to go gluten free and miss my breads found the insides don’t cook harder to rise and needs more egg is that your experience?
        Please help was spoiled with one good bread recipe and it won’t work gluten free thanks!!!

  693. Miriam

    Oh my gosh! I wish you could smell my kitchen right now!!!!
    It’s my first time making bread, I was really intimidated, but you made it looks so easy that I’ve overcome my fear. Thanks!!!

  694. Joe

    It came out really good. I used half whole wheat floor. I think next time I will only use white. It was my first ever try at bread (I’m 67 y/o male) so I was excited and pleased! Thanks.

  695. Julie

    The bread had a good flavor and texture, I brushed it with olive oil before baking for the last 15 min. The only issue I have is that the bottom if the bread burned. It was black on the bottom. I did not brush the bottom with oil, could my oven be too hot? I wonder what happened. I did let mine rise for a few extra hours.

    • ed redmond

      Hi Julie we have made this bread for 3 years now, it has NEVER burned..did you use the parchment?

      ed

    • Jean

      It depends on the actual temp of your oven. Just because the display reads 450, doesn’t mean it is IRL. My oven also is too hot so I bake them at 425. They come out perfect.

      Also, maybe your rack is too far down. Make sure it is centred in the oven. Try doing both.

  696. Amanda

    Can any other flours be used besides wheat? Same working/resting/cooking times for other flours and flour substitutes?

  697. Ron

    Can this same recipe be used to make rye bread.
    just making this bread today,thank you for this recipe.

  698. Judy W

    I’ve made this 6 times in the past 2 weeks. The first loaf got gobbled down by my son and daughter-in-law and their 3 yr old daughter at dinner the first time I made it. Mark said best bread ever! I’ve done the rise for 3 hours and 24 hours. Both great – the 24 hour a little better!. So happy to have this recipe.

  699. Christina Barnes

    Great recipe! Made it this weekend and it worked and was so delicious. I’ve tried making bread in the past with no luck. Thank you for such a great, easy to follow recipe! Next I want to try the buns!

  700. Kevin

    Have always enjoyed baking bread but was looking for something quicker. Saw this recipe on youtube and actually bought a dutch oven just for it. What I chose though is the 2qt Lodge cast iron. It was PERFECT! The bread was crispy on the outside, soft & chewy on the inside. Ate it with just some butter but also threw together some olive oil with italian seasonings. The dutch oven saved me a few bucks and it’s smaller size makes it easier to store. Great bread all around.

  701. Gregory Roman

    Can I add Raisins and Walnuts???
    I bet that would be wonderful 🙂

    • Jenny Can Cook

      Yes, you can. I have also posted my own “Fruit & Nut” version here.

    • Jean

      Try cinnamon, raisin and cream cheese. That’s a good one or add yogurt for a mock sourdough.

  702. emmylyn

    If you’re making the WHOLE WHEAT version of this be sure to go to the whole wheat recipe; this one will not work, even though she says in this video that it will. There are several important differences. Also I wish she had SAID in the video that you should aerate the flour!

    • JanNan

      I knew nothing about aerating flour. Two lumpy dry batches tossed.

      • Patricia

        Approximately 60 Years I’ve been an Avid Baker, I weigh all dry ingredients. You need to google which flour, sugar etc. Bread flour is heavier than All Purpose. Baking is a Science, unlike Cooking, weighing ensures Your recipes (should) be Perfect.
        Digital Scares are inexpensive.

  703. New DO baker

    Call me crazy, I was excited to order a beautiful blue enamel DO from Amazon just to make this bread. It came in today! Upon reading the instruction booklet it says not to exceed oven temp of 400. Should I risk it?

    • Jenny Can Cook

      I would not take the risk and return it. Kohls sells a 5 1/2 quart DO (Food Network brand), oven-safe to 500° in their store and online and it’s on sale for $51. https://www.kohls.com/product/prd-1823155/food-network-55-qt-cast-iron-dutch-oven.jsp (and it has a metal knob)

    • Bichon mama

      I use a lodge cast iron DO from Walmart. Works like a charm and reasonably priced.

    • Candice

      I have a Tramontina 6qt Dutch oven. It has a plastic lid handle and because of that they recommend the 400 degree max temperature. The plastic handle is screwed onto the top. I just unscrew the handle and remove the plastic piece and put the metal screw back in the the hole from thtop to make sure the steam can’t escape. I have great oven mitts up to 500 degrees and I can easily get the hot top off using those. I just made a loaf of this bread today and used the 450 degree setting with no issues. Hope this helps.

  704. Stan

    Jenny I made this bread tonight for my family. It was a huge hit! It was easy and looked just like the picture. Glad I found your site. Thanks

  705. DJ

    Loved this recipe….now, would like to try some variations. Anyone try some th that was good?

    • Stacie

      I added chopped kalamata olives and italian seasoning and it is AMAZING!

  706. Phil

    Bake at 450°

    Watch video

  707. Chris

    What a find! I’ve never baked bread before beyond using a bread making machine. The photo for this recipe and its simplicity caught my attention and moved me to try baking it. The results have been truly exceptional and I need to increase production to meet demand. The bread is visually appealing, chewy and crusty, just like a good french baguette. I notice that a loaf maintains those qualities for a good day or two after baking. I would love to hear what you do to preserve its freshness.
    Thanks very much,
    Chris

    • Walter

      Store in a paper bag. The white smooth kind preferred. Let’s the loaf breath but not dry out too fast. Not that it lasts more than a day and can’t dry out.

  708. Hallie

    Made this yesterday for my husband on his day off. He was so excited to see and smell the process and the bread was fantastic! I have made the 18 hr no knead version years ago and this is as good as that is but way easier and quicker. Gonna make a loaf with 1/3 whole wheat flour today. All measurements worked well for me. My oven only takes 20 min to get to 450. Thanks Jenny❣️

  709. Janie

    Hi Jenny,
    I LOVE this bread! The first time I made it, it was perfect. Now I’m making
    2 loves to take to my son and his family tomorrow. I know they will love it!
    Blessings
    Janie. ?

  710. Mike

    I use the all purpose flour and seams to me that 1.5 off water os too much is very very liquid if inadd more flour then the yeast amount change is bread flour better?

    • Jenny Can Cook

      Please check the FAQs for a possible explanation.

    • Jean

      I’ve experienced the same problem. My 4th try I used 1 1/4 cup water and baked at 425 F as my oven heats high. I use a Pyrex casserole with cover. Let it set after shaping for 40 minutes and baked for 40 minutes. Still too dense so next time I’ll use only one cup of water. All else as per recipe. I live in Vancouver, BC, Rey low altitude. Good luck. J

  711. LizK

    Thank you for a great recipe! This is truly the easiest bread recipe I’ve ever made. I made it over the weekend and I’m making another loaf to go along with some homemade soup tonight. In the future, I plan on adding some extra seasonings or things like cheese, pepperoni, etc.

  712. Sassyspuds

    I made 2 batches tonight. Got the idea to cut up some dates and add some whole pecans to one loaf. It should taste yummy! I’ve made savory ones in the past too with spicy spaghetti seasoning with roughly chopped herbs. It was wonderful dipped in garlic olive oil. Thx Jenny for all your inspirational videos. Hey, guess what!!! I found out my birth parents were Polish!! Now I need to learn all their famous dishes. Wishing you were my next door neighbor. ????

  713. Grnprl

    It is a great bread!! Thanks so much for the simple recipe!!!

  714. Wendy

    I made this dough for the first time last night at 9:30pm. Let it rise on the counter overnight. Following all directions made it and served with breakfast this morning.. this is a fantastic recipe that I will be making again.. could be as soon as I finish typing this comment.

  715. Suzanne

    Help!!
    I don’t know what’s wrong. dough will not rise. I have made recipe three times and follow instructions. First two made in plastic bowl. Third in ceramic. Tried on counter, on stove top with oven on warm and finally in oven,warm with door open. I can’t believe I can’t master a four ingredient recipe.

    • Jenny Can Cook

      Please look at the FAQs.

    • michelle

      check date on yeast! This is a fool proof recipe. I even omit heating pot. I just preheat oven to 450, put the dough on the parchment paper in the pot and cover , cook for 30 min exactly uncover don’t remove the parchment and its perfect every time. I LIGHTLY BRUSH MINE WITH A SEaSONED EVOO AND SALT TO TAKE IT TO THE NEXT LEVEL OF DELICIOUSNESS

      • Kimberly

        Michelle,

        Do you brush on the EVOO and salt before or after baking? Thanks!

    • Maria

      It sounds as if your yeast is old. I have made this bread numerous times and it never fails.