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.
Hi jenny,
Your dutch oven bread – I have a Lodge 8 dol cast iron dutch oven. It is not enameled. Can I make your dutch oven bread in this?
Also, can an all cast iron dutch oven cook the same stuff as an enameled one, except for the acidic foods? Your expertise please.
Thank you p.s. Costco has the red enameled one for $49.00.
Ms. Jenny you’ve made me a divine bread baker. I can’t speak for other’s but your very easy bread recipe is perfect for me. I make a divine olive loaf. As a matter of fact I just finished making a olive loaf. I should say I use cannibis olive oil So good.
I can say to you Ms. Jenny the ingredients measurement very easy instructions and basic baking tools are so simple you can make your own hand crafted bread. I no longer buy store bought bread or pastries.
Ms. Jenny I’m a fan of your.
Thank you Ms. Jenny
I am making this Bread for years and it never last to the next day Its that good.
I made it in a camp dutch oven in a fire pit and it worked great!
When doubling the recipe, how long should I put it in the oven for?
this is the 8th loaf I’ve made using this no knead technique. This stuff turns out half-cooked in the middle. I checked your FAQs, no help there. I checked my oven with a Thermo thermometer, checked the temp of the cast-iron pan with a laser thermometer, let the bread rest for half an hour after baking, the temp of the bread was 208°, right where it’s supposed to be. This is driving me nuts. I hope someone has some suggestions. Thanks.
I forgot mention, I also weighed all my ingredients, even the water.
Check to see if your upper heating element is working. Sometimes it’s hard to catch a problem like that as the lower element will heat up the oven to the temp you need but the cooking outcome is compromised.
Are you using a meat thermometer to check the temp of the finished bread? Surface temp may read correctly with an infrared thermometer, but if it is not getting cooked all the way through I would agree that your oven may not be working correctly and you need to check internal temperature
I wish I could help, but I am very curious why you are having this problem. I have never made bread with commercial yeast, (only with sourdough starter, that is, wild yeast), and the temperatures and cooking time, use of a dutch oven are the same for my bread. However, when I first started baking I did not know that it can make a huge difference how soon you cut the bread. If you cut it open too soon, the insides will be gummy. Nowadays I always wait a minimum of 12 hours before cutting into a newly baked loaf, and I find that the insides are much, much nicer. There is a whole thing that goes on inside the bread while it is cooling on the cooling rack which — at least for sourdough — is an essential part of the process.
When you DO find out what the problem was I hope you will post it here as I am very curious as to what you will learn!
Jenny you are so adorable. I had to share this video with my mom and then make it together with her. We loved it and your cute apron. Does this recipe work with Rye flour mixed in to give it a little more flavor?
Jenny, I have just discovered your baking videos. I have made 7 loaves of “no knead” bread in 2 days and my neighbors & husband are wanting more. You have made baking so easy and your approach to low fat and fresh real ingredients are very helpful. Thanks for doing the Homework for us. Nice to see you on TV again.
Love your smile 😃.
Thank you, NBN
Hi Jenny
I love your videos. I was wondering on bread making if I can reduce the salt as I am on a low sodium diet?
Thank you
Birdie
Do you have a recipe for bread or something close to it that doesn’t contain yeast?
Thanks
can this recipe be made using almond flour for those on a keto diet ?
No, this recipe needs gluten.
I make a lot of bread. I have made it by hand, or with a food processor and a kitchen aid stand mixer. Yes this bread had a great crust and the bread was good. But for me this was a lot a of work and a mess to clean up, It was fun to try but I will not be doing it again. Thanks for sharing.
Momma always said “if you can’t say something good, don’t say anything at all.”
Anita: I just use a rubber scraper (to scrape the sides of the bowl) as I pour the water into the bowl to make the shaggy dough; it keeps the bowl nice and clean. Just made this bread again today and there’s just one slightly soiled bowl and a scraper to wash. The best bread ever!
Hello. Is it correct as the recipe states that one quarter teaspoon of yeast equals 1 g? I feel like I put in much more than a quarter teaspoon and I still didn’t get a gram?
It is correct. You can confirm that with a google search.
It turned out great and tastes so good, i was low on yeast and to have this bread turn out perfectly with only 1/4 tsp of yeast is good. I love your videos!
I never made bread until a friend told me about this technique. Now I can’t stop! All types. Love this recipe the best! Thank you, Jenny.
I do love seeds on my bread. Can Jenny, or anyone out there, please advise me whether the seeds would burn if I put them on at the start of baking? Have been adding them when I uncover the pot, but that requires an egg wash to keep the seeds in place. Would prefer to eliminate the egg wash if possible. Thank you, Experts.
I always add wheat flakes, oatmeal or seeds of all kinds to the top of my bread. You can do it right after you put it into the parchment lined bowl or right before you put it into the pot. I leave my bread in fifteen minutes with the lid off and it comes out delicious every time. The seeds toast up perfectly. Do not use an egg wash-the seeds stick to the puffy dough fine.
Great recipe. How do I make this a sough dough loaf?
Just use room temperature water (instead of very warm) and let it sit for 12-18 hours. It will have a nice sour, boozy smell. Bake as directed.
Does anyone know if this will work with a 3.5 qt. dutch oven? I want to try it but that’s the size I’ve currently got.
Yes! Great recipe..a keeper!!
Did you get an answer as I have the same question ?
Will a 3.5 quart pot work?
I have made it in a 3 1/2 quart Dutch oven.
Can this recipe be cooked in one 9.6″x5.5″ 16oz loaf pan? Or would I need 2 loaf pans to cook this?
A 3.5 pot should be great. I have a five quart and although my bread comes out delicious, I find the pot is too big.
Double the recipe for a five quart Dutch oven. After the 30 minutes are up and you uncover it, you will know how much longer to bake it based on the color.
Just cut in half, slice and freeze a portion if you want less bread at a time.
I made it in a 2 quart Dutch oven & it was perfect. I was afraid it would be too small but it turned out great.
This is my go-to bread recipe is perfect for same-day bread and is perfect for making oven baked French toast this is the best recipe ever
Can I use lager instead of water? For he overnight mix that is.
I have a different sourdough recipe and it uses lager. Makes a huge taste difference but I don’t like how hard it gets after a day. So I wanted to try yours with lager.
Thank you for this recipe. Love it.
Dziekuje 🙂
I always weigh my ingredients in baking. Before I try your recipe the weights shown in grams comes out to 90% hydration (354g/390g=90%). Are you sure about these weights and have you ever baked this 90% dough and still got a light open crumb?
I decreased the water to 300g (77% hydration), did 10 stretch & folds on first rise, 2 hours on second rise, scored the dough, decreased the time to 15 min with lid on, dumped the loaf onto the open rack for another 30 minutes and got crust ears and a perfect large hole light fluffy crumb loaf. I live at 7,800 feet elevation if this helps the high altitude bakers.
I’m at 8000′ so similar issues with altitude. Haven’t tried this quicker method. Still using 16 – 18 hours bulk fermentation at room temperature. I thought the long fermentation times in the original recipe contributed to the flavor. How does this version taste? I weigh all my ingredients too and it’s a little difficult to figure out the hydration in Jim Lahey’s initial recipe. I’m keeping it around 80% and don’t feel comfortable going much above that. I get a nice texture and open crumb. But why do all those stretch and folds? The advantage of “no-knead” is to obviate all that. It’s heresy, I know, but I think my loaves taste better the less I fiddle with the dough. But my main reason for commenting is regarding the amount of yeast to use at this altitude. I’m trying 1/8th teaspoon today. 1/4 tsp seems too much and I’m more than tripling the dough volume overnight. Then my proofing is taking much longer. Two hours at room temp plus 1.5 hours in the fridge this morning and it still seemed underproofed when I popped it into my Dutch Oven. Turned out OK though. My options seems to be (1) shorten the fermentation time, (2) lower the fermentation temp. (3) lower the amount of yeast (or a combination of all three).
Just made this. It is perfect. I ate a hot slice with butter. I will make it again and again.
Don’t eat this type of bread hot or even warm from the oven! It continues to cook as it cools. If you cut it too soon, you’ll ruin it not to mention get a stomach ache.
Would this work ok in a stainless steel Dutch oven! Also, if using a cast iron skillet do I just leave the bread uncovered? Can’t wait to try this. Thanks
you absolutely need a pan with a relatively tight-fitting lid. The bread needs to steam and this will not happen without a lid.
I have noticed that the inside of my bread is slightly gummy on the inside. I usually let it sit after cooking and don’t slice it until several hours later or the next day. I cook it on 450 for 35 minutes, take the lid off and let it cook for another 15-20 minutes. Any suggestions on how to fix this? Would just letting it cook for another 5 minutes help?
Hi Mike: Get an oven thermometer and check your ovens temperature, if your ovens temperature is spot on try aerating your flour more.
Is it really only 1/4 tsp of yeast? That doesn’t seem like very much.
1/4 tsp works!! It’s enough to develop the glutenous strands while overnight in the fridge. I’ve left it for two days in the fridge and it still comes out amazing.
Tip- listen to it when it comes from the oven- it will crackle and pop!! Sooo crisp and none of the hassles like kneading or adding pans of water to the oven.
Jenny is spot on. You do not need more than 1/4 teaspoon of yeast. This recipe is absolutely amazing. I bake a loaf almost every day for friends, coworkers, people at church-everybody. It makes the best “Thank You” gift for the those who need to feel appreciated. They love it!
You should demand royalties from dutch oven companies, at least 10 family members and friends(some never cooks, probably the only cooking vessel in their kitchen) have purchased dutch ovens since being introduced to your recipe, who knows how many they’ve convinced others.
Anyway, thanks to you I’ve been baking and enjoying fresh breads for years, I’ve been creative mixing in nuts and dried fruits, I feel so professional!
Same here. A woman at work showed me Jenny’s video and I showed my son and another coworker, now we all make this bread!
Absolutely true. I got one just for this bread technique.
So bummed! The first time I made it the only pot I had with handles/knob that wouldn’t melt was a lobster pot. When the bread came out dense and kinda gummy I assumed because the pot was too thin and wouldn’t hold enough heat.
I just completed the second loaf after buying an adequate pot/lid. It came out exactly the same!
It’s got to be my hot water is too hot. Both times the dough didn’t puff much and no bubbles like the video. The only other thing was that I swapped out one cup of regular organic flour for oat flour I made by placing whole organic oats into a clean coffee grinder and pulverizing it to flour. But since the recipe isn’t calling for special flour that can’t be it. Right? *sigh*
I guess I’d better find a thermometer to check the water temp and try again. 🤦🏼♀️
When I use hot water with yeast I do the wrist test, where I put my wrist under the running water. If it is to hot for my wrist it is to hot for the yeast. This method has been used for years without problems.
Try making it again using regular all purpose flour. I am betting it is your flour.
My recipe calls for a/p or bread flour. Oats or oat flour would make it gummy.
This recipe is probably the only one I’ve ever seen that needs NO changes to improve it. Follow it exactly and it will be perfect every time. If you don’t have a Dutch oven or you substitute flour, add more yeast, etc. you will not get good results.
Jenny,
I love making this bread and other recipes on your site. I cannot however get the bread to rise sufficiently. I have made this bread several times and only once did I get it right. I made a proofing box with a work light to make it warm and let it proof for 1 hour. I put a whole packet of yeast in but still no luck.
The bread tastes good but I know it is not correct. My wife wants me to get it right as she is very demanding…Please help! Any suggestions would be appreciated.
Christopher
It might help to know that it should proof at room temperature and not in a warm spot, and this dough does not rise like traditional breads. Also, take a look at the FAQs.
Try testing your yeast. It also can be the temperature of your water.
Can I make this using Gluten Free flour called cup for cup multi-purpose flour ? I need to know thank you emilie
Please see the FAQs.
Easiest bread recipe, ever! Perfect every time. Thank you!
Can I add 3/4 cup of Asiago cheese and 1/4 cup for top of bread?
I tossed a handful of dices and shredded cheddar, some grated Parmesan, too. Turned out yummy.
Bonnie,
When did you put the cheese in?
Cynthia
Hi Jenny
Love your cooking style, i’m 78 & don’t get out much but love to bake
Bread.Your my kind of lady no nonsense & give great tips! This recipe is a hum dinger! Thanks 🙃😊🌻
Turned out great, and I am not that great at baking. Definitely will make it again. It is great toasted with butter, of course!
I remember the first time I saw Jenny was on the Whammy game show.
This has turned out every time for me, I have made it with white and wheat, and also added rosemary one time and dill weed and minced dried onion another (at the second folding) and this time (today) I added garlic powder, onion powder, used Celtic sea salt (it’s all I had) and am going to add Rosemary so we’ll see how that turns out.
OMG, rosemary is so good in the bread. My husband loves it when I use garlic salt in place of regular salt, whoop, whoop.
i made this exactly what ingredients and instrucrions except I let it rise for 17 hrs , wow super yummy!! thank you Jenny
If I wanted to add a topping to the bread such as caraway seeds or “Everything but the bagel” seasoning, at what point would I do that, and how would I do that?
Thank you
I have had good results by melting butter and making a slurry with the toppings. Then using a pastry brush to spread it on the bread.
Hi, Mike. After the first 30 minutes, when I take the lid off the Dutch oven, I brush on an egg wash and sprinkle my seeds over the loaf for those final uncovered 15-20 minutes. Has worked well so far with sesame and poppy seeds.
I found your videos and I love this bread! It always comes out perfect. I love your recipes and videos! Thank you for teaching me how to prepare delicious homemade meals. I finally have a beef stew I can be proud of serving.
Love the bread on my forth loaf. Just one question can this be doubled? Like can you double the mix then split the dough before you are going to bake?
Thanks for an awesome recipe!
Mike
I love Do you have recipes especially your bread recipes which I have always been so afraid to try but the videos are so much help as I am very visual I was wondering have you ever tried doing things with other types of flowers like almond flour I have people in my family that are gluten-free and Paleo I would love to be able to make some gluten-free bread
Jenny I have 2 dutch ovens One being the traditional cast iron round and the other (newer) oval French (dutch oven). Which one from your experience bakes the better bread? Thank you
Hey, either one is fine, just adapt the shape a little. But she made it in a round one.
Hi there. I’ve been looking for a really good bread recipe until I found yours. I just got a Dutch oven and had to try your recipe. It came out almost perfect. A little undercooked at the bottom but nothing I can’t fix. I love it. Thank you.
I have question; I would like to double the recipe for a bigger, wider bread (I have a 5 1/2qt pot). After doubling the recipe, I also double the time of the cooking right?
Thanks again
Cooking time should be the same (30 minutes covered, 15 uncovered). Internal temperature of the bread should be 200F when done.
hi jenny-
i just recently found your videos on youtube and then found your website after watching a few bread videos. this bread looked soooooooo beautiful and yummy, and i had to try it. i have always been intimidated by bread baking and have never baked a savory loaf.
but you pushed me over that big ole hump! i did it. i baked this loaf (except with whole wheat flour) and it was AMAZING! my daughter thought i had gone to the bakery for bread! ooh-la-la…..
thank you so much jenny! i love to cook and am going to try some of your recipes, but the bread thing is a HUGE triumph for me. and i love your videos, they are informative, quirky and fun! and yum…
I’m 63 and I’ve tried making bread all my life to no avail. And then I found Patrick and Patrick and I found Jennycancook and her no knead bread and we both have our life’s bucket list complete. We bypass the bread department in the grocery store now all our meals are perfection. Jenny, you rock! We have captured our own sourdough three years ago and we regularly add it to your recipe in the first phase of prep! I’m in heaven.
How much sourdough do you add?
Do you just follow the rest of Jennys recipe?
Hey Jenny can cook. Loved the recipe for the no knead bread. I tried it and Awsome. So on that note you look so familiar. Are you in California. I am. I asked if you had a recipe for no knead sourdough bread. I looked and found a Russian Orthadox Christain man with a recipe. I bake my bread with your recipe in ny cast iron Dutch oven. And he cooked his in a cast iron frying pan. And I will have to try that forsure, just because of the cast iron. You got me hooked now My Mom always made home made bread. So I am back now because of my grandkids will more becaus of my husband. Thank you so much I think lololo you injoy yor retirement . But come back when you can. GOD BLESS YOU💖💖
I’ve just tried this with einkorn wholemeal flour, adding a couple of teaspoons of extra water, left for 4 hours on the counter top, plus my oven only goes up to 220° c, so left in oven with lid on for an extra 5 mins, then lid off for 10 mins, and it’s worked! Utterly gorgeous, real bread!! I usually sourdough to get the natural yeast eating up the gluten in the flour, being allergic to gluten, so I’ll leave overnight in the fridge next time to see how it goes, using your recipe. But your recipe, today, has worked and tastes amazing. I’ll use it. Thanks so much!!!
Hi Jenny,
Wow, here you are.
I just discovered your youtube channel to my delight and I have to make this bread right away.
I’m not really a baker, but I want to make Rye bread. Is this recipe compatible with rye flour?
I’m probably not going to wait too long for an answer because I’m so anxious to start. I’ll let you know how it goes
Please see my rye bread recipe.
So after looking at other recipes I’m going with 2 cups white flour and 1 cup rye flour.
I hope it works. I’m so excited!! I never bread before. I have never made dough. I have fear of dough…you made it look so easy that I’m going all in.
I’ve made this several times with great success. Today, for some reason the dough was really extra moist. It rose fine but was so sticky I could barely manage it. It’s in the oven now so fingers crossed. Any ideas?
BTW, I just realized who you are! I used to watch your talk show all the time, back in the day. Loved you!!
Caitlin
Hi Jenny: Well I am trying this No knead Bread today. Looks Awesome!! Its cool and rainy out, so no time as the present to try this out. I will have to check out your You tub for more like a sour dough no knead bread.
Thank you .
You all have a BLESS DAY.
Will this work at higher altitudes, 5000 ft?
It works perfectly at 6500 ft here in steamboat.
Does anybody know if we can half this recipe (make a smaller loaf) and use the same technique? I assume the proportions of ingredients would be the same?
If it’s like most other bread recipes, you can half it and then keep the dough in the refrigerator until you’re ready to use. Then just proof on the counter. I haven’t done it with this one, but others I make a large batch, do the first rise, tear off what I want to use and put the rest in the fridge. Then when I’m ready another day, I tear off another piece and bake. You can do that once a week.
wonderful. but: in my house, in my kitchen, I need more than l and 1/2 cups
water. almost an extra quarter cup. doesn’t keep terribly well but makes great
bread pudding. And bread crumbs for my “crummy” chicken.
the baseball aside is hilarious!
Okay – – first time making this bread. Followed the recipe impeccably.
2.5 hours later: nothing. Hasn’t move, bubbled nor risen.
I’ll keep waiting. But – – I’m not hopeful.
Tips?
Thanks!
Richard
Please see the FAQs.
Check your yeast. Put a teaspoon in warm water (110 degrees). If it doesn’t foam in 10 minutes, toss it.
Hi , mine didn’t bubble or rise either and yes I tested the yeast. Water was at 225 and used regular dry, not the instant rise.Also used bread flour 🙁
I believe that was a typo and your water was 125 degrees F and that is the right temperature. Please look at the FAQs for answers. This bread works for almost everybody.
Same thing happened to me, I almost threw out. I think I let it sit for about 4 hours thinking it was going to rise more. As it turned out, it was bubbly by then so I baked it and it was amazing!!! I was looking for a rise like other breads doughs. This bread does not double like that!! Just had to get used to that. Hope your worked out!!
Would guess old yeast.
I stumbled upon your video by watching how to “dry saute”. Anyway, I saw your delicious looking bread on the side panel and when I watched the video, I was amazed at how simple and quick it was and NO SUGAR in the recipe!
I have a favorite recipe for No Knead Bread that I used to make when my kids were growing up and they loved it! But yours is quick and simple, too. I will try it really soon! Thank you so much for making the video!
Recommend if using Italian pizza flour to make this – may need extra 1/2 cup hot water, to be sure to achieve a wet mixture in the 1st step. Made this Jenny’s super easy no knead bread > 3 times; comes out beautifully everytime. Brought to friends’ dinner party this past weekend and it was a hit. Jenny gets all the credit!!! Jenny is super awesome for figuring out this recipe and so lovingly sharring. I love her jokes so much; I’m watching other videos just to hear her clever and fun jokes.
will a cast iron large skillet with a aluminum sheet for a cover be ok for this bread recipe? also have a small cast iron skillet. Thanks
I always add some oil and sweetener to my breads. Will this one handle that?