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.

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°.
  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.

2,617 Comments on "Faster No Knead Bread"

  1. Penny

    Can this bread be made with self rising flour?

  2. 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.

  3. Nicole

    what type of salt do you use?

    • harriet ekperigin

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

  4. 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

  5. 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.

  6. 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.

  7. Angie W

    Should I make any adjustments for high altitude?

  8. 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

  9. 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?

  10. Melody Badge

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

  11. 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

  12. 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?

  13. 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!!

  14. 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.

  15. 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

  16. 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.

  17. 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.

  18. 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

  19. 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!

  20. Squeezy

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

  21. Mary Jo

    Can I possibly make this in a bread machine?

  22. Lisa D.

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

  23. 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!!!

  24. 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!

  25. 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.

  26. 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?

  27. 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!

  28. Lydia L

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

  29. 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.

  30. 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. 🙂

  31. 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 🙂

  32. 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!

  33. 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!

  34. 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!

  35. 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.

  36. Sue

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

  37. 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.

  38. 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!

  39. 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…

  40. 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.

  41. 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.

  42. 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!

  43. 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.

  44. 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.

  45. 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.

  46. 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.

  47. 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!

  48. 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!!

  49. 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 .

  50. 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.

  51. 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

  52. 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.

  53. 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!

  54. 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.

  55. 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.

  56. 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.

  57. 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

  58. 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’!

  59. 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!!

  60. 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

  61. 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

  62. 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.

  63. 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.

  64. Jenny

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

  65. 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.

  66. Rita Summers

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

  67. 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.”

  68. 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? 😋

  69. 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!

  70. 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! 😋

  71. 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

  72. 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.

  73. 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.

  74. 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. 🙂

  75. 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.

  76. 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!!!

  77. 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 😁

  78. Wyoheart

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

  79. 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.

  80. shah

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

  81. 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?

  82. 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!

  83. Joan

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

  84. 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!

  85. 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!

  86. 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.

  87. Heidi

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

  88. 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.

  89. 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??

  90. 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.

  91. 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.

  92. Kim

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

  93. 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.

  94. 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!

  95. 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!

  96. 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.

  97. 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!

  98. 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

  99. 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

  100. 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

  101. 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!!

  102. 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

  103. 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.

  104. 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.

    🙂

  105. 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.

  106. 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!

  107. 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

  108. 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

  109. 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 💕

  110. Vaunce Ashby

    My second time and it is great

  111. 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…

  112. 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!❤️❤️❤️❤️

  113. Tosca Giorgi

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

  114. 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.

  115. 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

  116. 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!).

  117. 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.

  118. 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!!

  119. 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.

  120. 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!

  121. 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.

  122. 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.

  123. 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!

  124. 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.

  125. 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 🙂

  126. 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.

  127. 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. 😀

  128. 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.

  129. 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.

  130. 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.

  131. 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.

  132. 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!

  133. Carole R

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

  134. 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.

  135. 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

  136. 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!

  137. 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!

  138. Bob Tompkins

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

  139. 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!

  140. 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

  141. 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.

  142. 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.

  143. 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

  144. 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?

  145. 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.

  146. 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!

  147. 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.

  148. 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.

  149. 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!

  150. 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 !!

  151. 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

  152. 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

  153. 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!!!

  154. 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.

  155. 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

  156. CEP

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

  157. 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.

  158. 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

  159. Josseline

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

  160. 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!

  161. teafree

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

    Thank you!!!

  162. 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

  163. 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?

  164. 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!

  165. 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.”

  166. 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.

  167. 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.

  168. 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.

  169. 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

  170. 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!

  171. Elizabeth

    Hey there!

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

  172. 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.

  173. Terri

    Thank you Jenny my bread came out beautifully!!

  174. 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?

  175. 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 😁

  176. 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/

  177. 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

  178. 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!

  179. 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.

  180. 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.

  181. 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.

  182. 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.

  183. 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.

  184. 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!

  185. 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.

  186. 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!!!

  187. 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.

  188. Carol

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

  189. 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.”

  190. Linda

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

  191. Darren

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

  192. Lisa

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

  193. 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.

  194. 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

  195. 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.

  196. 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.

  197. 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.

  198. 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.

  199. 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

  200. 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.

  201. 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!!!

  202. 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!

  203. 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.

  204. 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 🙂

  205. 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…

  206. 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.

  207. 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 !!

  208. Lisa Charlotte

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

  209. 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

  210. 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.

  211. 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.

  212. 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.

  213. 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.

  214. 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!!!

  215. 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. ❤️

  216. 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!

  217. 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.

  218. 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.

  219. Miro

    Great and easy to bake,

  220. 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.

  221. CJ

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

  222. 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.

  223. 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!

  224. 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!

  225. 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?

  226. 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.

  227. 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! 👍

  228. 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.

  229. 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!

  230. Reeser

    Jenny,

    You are now my FAVORITE COOK

  231. Cathy Burton

    Best and easiest bread recipe

  232. 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.

  233. 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

  234. 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

  235. 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.

  236. 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.

  237. 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.

  238. 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.

  239. 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).

  240. 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

  241. Betty

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

  242. Hazel

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

  243. 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?

  244. 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.

  245. 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.

  246. 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

  247. 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!

  248. Pat

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

  249. 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.

  250. 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!

  251. Maurica Jones

    Such a great bread recipe. So very yummy

  252. Carole Pucci

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

    Love it,

    Carole Pucci

  253. 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!

  254. 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?

  255. Carrie

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

  256. 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.

  257. 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.

  258. 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!

  259. 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!

  260. 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.

  261. 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.

  262. Karen G

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

  263. Terri D Hollestelle

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

  264. 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!

  265. 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.

  266. 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.

  267. 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.

  268. 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.

  269. 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!

  270. 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.

  271. Barbara Helen

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

  272. 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.

  273. 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!

  274. Jo-Ann

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

  275. 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

  276. 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.

  277. 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.

  278. 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.

  279. 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.

  280. Heidi

    What if I have no parchment?

  281. 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?

  282. 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. 😊

  283. 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!

  284. Regina

    Can you use this method for a sourdough recipe?

  285. 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!

  286. 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.

  287. 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.

  288. 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

  289. 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

  290. 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!

  291. 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.

  292. 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!!

  293. 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.

  294. 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.

  295. 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.

  296. 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 😁

  297. 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.

  298. Bridgetdug

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

  299. Sharon

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

  300. 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.

  301. 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.

  302. 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

  303. 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!!!

  304. 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.

  305. 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

  306. 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!!

  307. 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!

  308. 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.

  309. 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?

  310. 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.

  311. Nina

    Great recipe, wonderful bread. Thank you!

  312. 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.

  313. 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.

  314. 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.

  315. 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!

  316. 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

  317. 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!

  318. Annie

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

  319. 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.

  320. Jeannie Armstrong

    Made this bread easy and delicious.

  321. 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?

  322. 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.

  323. 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.

  324. 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.

  325. Donna L Kurbanick

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

  326. 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

  327. 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

  328. 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

  329. 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.

  330. 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.

  331. Jason Clark

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

  332. Crazy Lucchese

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

  333. 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?

  334. 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!

  335. 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.

  336. 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.

  337. 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!

  338. 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

  339. rrangel

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

  340. Sheila Greene-Dartley

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

  341. 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.

  342. 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

  343. 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

  344. 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.

  345. Dorothy

    Do you have recipes for gluten-free bread?

  346. Trudy

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

  347. 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!

  348. 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.”

  349. 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!!

  350. 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!!

  351. 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 💐👍

  352. 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.

  353. Lindar

    Does this taste like a french bread? The loaf looks a lot like the Seattle Waterfront French Bread (brand). I love that bread.

  354. Indra

    My bread doesn’t have holes after being baked. Is kinda solid. Any suggestions?

  355. Maria

    I only have fresh yeast(cake yeast) what recommendation do you have for the amount of fresh yeast to use?

  356. janice

    Will this work with gluten free flour?

  357. 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

  358. 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!

  359. 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

  360. 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?

  361. 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. 😏

  362. 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!

  363. Annamarie

    This recipe is amazing been making it everyday. It is sooooo good. Thank you!! And I must say you look so beautiful!!

  364. Cheryl

    Will a 6 qt. dutch oven be too big? Thank you

  365. Moe

    Can i use white whole wheat flour instead of All purpose?

  366. Tammy

    I just made this. Turned out great! I used my crock pot bowl with a lid. Wirked fine. Definately a keeper recipie.

  367. JR

    Just a note of appreciation for such a fine recipe and great presentation. It’s become a weekly staple in our home.

  368. 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.

  369. 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.

  370. 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.

  371. 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

  372. 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

  373. 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.

  374. 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?

  375. 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.

  376. 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!

  377. 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!

  378. 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

  379. Donna

    Do you bake Sourdough bread recipes?

  380. 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.

  381. 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?

  382. 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!

  383. 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

  384. 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.

  385. 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.

  386. Guscat

    I added 2 teaspoons of sugar. This is a spectacular recipe.

  387. Nancy

    How do you store this bread so that it maintains the crusty crust?

  388. 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!!

  389. 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.

  390. 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/

  391. 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!

  392. 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!

  393. 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!

  394. 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.

  395. 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.

  396. 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?

  397. 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!!

  398. 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 ☺️

  399. 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.

  400. 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!!!

  401. 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.

  402. 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.

  403. 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!!!

  404. 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.

  405. 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

  406. 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!

  407. 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

  408. 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.

  409. Barb

    Are there any adjustments to the amount of flour if you use Canadian All Purpose flour such as Five Roses?

  410. 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.

  411. 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.

  412. 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. 😊

  413. 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.

  414. 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!!

  415. 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.

  416. Debbie Z

    Can un use a regular pan with a lid if I don’t have a Dutch Oven?

  417. 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.

  418. Sharon

    Wow! It came out great. Due to coronavirus, we ran out of bread. Thank you

  419. 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!

  420. 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.

  421. 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.

  422. 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.

  423. Karrie

    It was so much fun with little effort. AND it turned out perfect❣️❣️❣️Thanks Jenny

  424. 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!

  425. 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!!

  426. 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!!

  427. 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.

  428. 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)…..

  429. 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 ❤️

  430. 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!

  431. 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.

  432. 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👋

  433. 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.

  434. 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.

  435. 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.

  436. 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?

  437. 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. 🙂

  438. 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

  439. dei

    Absolutely easy and delicious! My husband asked me to make it everyday. Thank you thank you!

  440. Ray

    Looks great. Can’t wait to try it.

  441. 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!

  442. 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! ❤️

  443. 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!

  444. Ursula

    OMG amazing bread to pair with many great meals thank U 4 your delicious recipes

  445. Teresa

    I made this yesterday and it was so delicious! So easy. I will definitely be making it again. Thank you!

  446. 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?

  447. Cindy R

    I have active sourdough starter. Is there anyway to substitute some or all of the yeast for this recipe

  448. Carolyn Hill

    I made this today. It’s delicious!!!! And so easy. I’ll be making it again.

  449. 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)

  450. Linda

    Where could I get the gloves you used when handling the hot Dutch oven?

  451. 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.

  452. 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

  453. 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!

  454. 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.

  455. 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.

  456. 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!

  457. 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

  458. 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.

  459. 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.

  460. Karen

    If I wanted to add olives to this recipe. At what point would I add them in? Thank you!

  461. 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!!!

  462. 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.

  463. 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.

  464. 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.

  465. 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!

  466. 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.

  467. 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.

  468. 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!!!

  469. Angel Hankel

    What a great recipe, just made it this evening to have with our dinner. Easy and delicious!

  470. 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

  471. 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?

  472. Elizabeth

    Where can I buy the oven gloves you are wearing in the video?

  473. Karen

    I live at 7000 feet elevation. Any ideas what the measurements would be?

  474. Jennifer

    Hi.. tried this last night.. first time ever making bread..turned out fantastic!!! My whole family loved it!!

  475. 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.

  476. 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!

  477. 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.

  478. 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.

  479. Jo

    I can’t believe how nice this bread came out! Thank you for this amazing and easy recipe!

  480. Sandy wood

    Any high altitude adjustment.. ? I live At 5500ft.

  481. 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!

  482. Connie

    Making this tonight to go with our homemade vegetable beef soup! THANK YOU!

  483. 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….

  484. 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

  485. 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

  486. Judith Giannetto

    00 flour ?

  487. Shirley

    What can I use instead of a dutch oven

    • Jenny Can Cook

      There is a link at the bottom of the recipe.

  488. 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.

  489. 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!

  490. 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.👏👍❤️

  491. 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.

  492. 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.

  493. 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?

  494. 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!

  495. 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.

  496. 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

  497. 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.

  498. 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!

  499. 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.

  500. Mallory

    Will adding sugar affect the dough?

  501. 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!!

  502. 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.

  503. 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.

  504. 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.

  505. 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

  506. 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!)

  507. 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!

  508. 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!

  509. 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!

  510. Theresa

    I made this bread today and it’s amazing! I can’t wait to try adding some ingredients for extra flavor.

  511. Debra Pingitore

    The best bread ever! So easy turned out beautifully. Will make again.

  512. 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!!!!!!

  513. 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.

  514. 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.

  515. 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.

  516. 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.

  517. 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!

  518. 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?

  519. 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

  520. 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.

  521. 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?

  522. Cindy

    I made this with non-alcoholic beer instead of water…WOWZA!!

  523. Ruth Ann

    Just got done making this bread,came out perfect. Do you have suggestion to make gluten free bread this way?

  524. 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 😉

  525. 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!

  526. 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?

  527. 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.

  528. 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!

  529. 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.

  530. 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.

  531. 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.
      ❤️

  532. G.A. Vaughn

    This is the quickest, easiest, and best bread recipe! Absutely delicious every time.

  533. 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?

  534. Barb

    This is terrific bread! I make it all the time!

  535. 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?

  536. 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.

  537. 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.

  538. Mark Miller

    If I’m using whole wheat flour, do I need to make any adjustments in the recipe?

  539. 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.

  540. Jant Evers

    Didn’t work for me😭

  541. 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.

  542. 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.

  543. 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! 😁

  544. Robin

    Has anybody made this recipe using the Ninja Foodi 7-in-1 cooker? Trying to find out if it can be done.

  545. 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!!!

  546. 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!!!

  547. 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.

  548. 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.

  549. Amanda

    Can any other flours be used besides wheat? Same working/resting/cooking times for other flours and flour substitutes?

  550. Ron

    Can this same recipe be used to make rye bread.
    just making this bread today,thank you for this recipe.

  551. 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.

  552. 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!

  553. 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.

  554. 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.

  555. 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.

  556. 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.

  557. 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

  558. 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!

  559. Phil

    Bake at 450°

    Watch video

  560. 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.

  561. 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❣️

  562. 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. 😀

  563. 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

  564. 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.

  565. 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. 💞😋🍲🤗

  566. Grnprl

    It is a great bread!! Thanks so much for the simple recipe!!!

  567. 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.

  568. 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.

  569. Mitch Harris

    About 8 am, I mix up the bread dough, set the time for the 3 hours or more and go to work. I come in about noon and fold the dough on the floured board, put it in the parchment paper lined bowl and cover with towel for 30 minutes. That’s when I turn on the oven to 450 degrees and put the cooking pot in to warm up.
    Thirty minutes, the oven is hot with hot pot and I lift the dough with parchment paper and drop it in the hot pot, put on the lid…use gloves or pot holder. Thirty minutes, I take out of oven. take off the hot lid and pull the bread out with the parchment paper handles, remove the paper and put bread back in the pot, no lid and I do about 10-15 minutes to brown it up.

    You guys, Jenny’s got this right, any guy can make this bread and it turns out perfect every time. Just remember, the lid and pot are hot…don’t touch it.! I have made it 4 times on a Saturday…it’s like sour dough, tough and hard crispy…a man’s and real woman’s bread…no offence.

  570. Cheryl

    Omg I make this bread all the time . Today I added 4 tsp of everything but the bagel spice into the dough. Before baking I sprayed the dough with water and sprinkled it with 2 tbls of the spice and baked as per the recipe . It was AMAZING. Such a versatile bread
    Thank you

  571. Johanna

    Today was the first time in 40 years I made bread. It turned out beautiful and lovely. I used a dutch oven. I’ll be trying more of Jenny’s recipes. I’m hooked now.

  572. ApacheUB

    I love your love for the bread and the way you explain the way on how to make it, you have the most beautiful attitude, love it, I did bake the bread with sesame on top of it, so very simple and delicious, thank you!!!

  573. Linda

    Jenny

    My bread didnt rise as much as yours. I just bought the yeast. I aerated the flour with a fork. I didn’t have a ceramic dutch pot but I had a metal one with a top that I used. Not sure what I did wrong. I also made the rolls. They too didnt rise like yours. The dough got bubbly. I thought I did everything right.

  574. Barb

    Hi Jenny,
    What to do when 400* is suppose to be highest temp with the parchment paper?

    Secondly, what do you mean about ‘aerating the flour? Sift it? I’m making a loaf now and I could see little flour bits throughout, or is that normal?

    Thirdly (last one, I promise 😉 don’t have an oven as I use my Breville conventual counter-top oven. The lid to my dutch oven pan won’t fit.. can I place aluminum foil on top instead?

    • john hughes

      KIng Arthurs brand paper is rated at 450 degrees

    • michelle

      aerating flour, flour compacts in bag. fluff it up with spoon/fork and don’t dip measure cup into it. spoon flour into your measuring cup, better yet use a gm scale if you want to be accurate. also you need the proper equip if you want this to turn out perfect. dutch oven with lid and parchment paper and you need an oven that will really heat up to 450 to get this chewy on outside and dense delicious bread on inside

  575. Romina

    Hi Jenny, I made this bread three times. It is very good but I can’t get it to crack on the top like yours. What am I doing wrong?

    • Jenny Can Cook

      It’s possible your oven was not preheated long enough. An oven thermometer will confirm if the temperature is correct.

    • michelle ruggiero

      I run a sharp knife down the edge not deep just a smidge. Be sure to quickly remove lid after the 30 min and close door. You want the oven to stay hot hot hot for the remaining time 10-15 min . that crisps up crust

  576. Manuela Cavazos

    I Love how it was done and how easy I’m crazy for bread. Thanks so sweet of you to share your wonderful blessings Amen 🙏🤗😘🥀🥀🥀🥀🥀

  577. Tish

    Stellar recipe!!
    The bread turned out exactly as pictured-and that is more than I can say for most of the online recipes I have tried lately!!

    Thank you for the simplicity, and deliciousness of this recipe, and for sharing.

    I found the high heat to be crucial and the bread is super crispy. Thanks again!!

  578. Mary A

    I plan on baking this bread tomorrow, but I want to use my sourdough starter instead of yeast, and adjust the liquid and flour ratio as needed. Has anyone else tried this? Any observations or advice to share?

  579. Mike

    My wife requested a Dutch Oven for Christmas several years ago and rarely uses it. I found this recipe on YouTube and have since made this bread twice. I’ve made many breads over the years and this has become one of my favorites due to it`s ease and speed to table.

  580. Kristen

    Jenny, this bread is magical! I’ve never made bread in my life and I made this recipe THREE times this week for my family – they can’t get enough! I found your Youtube channel and, as someone who’s never much liked cooking, I’m suddenly cooking everything in sight! I also made your pizza, your meatloaf and your Quick & Easy Chocolate cake is in the oven as I type! Everything has been delicious and so easy! Needless to say, my family loves you – and so do I! Tomorrow night, your Salmon Patties are on the menu 😉.

  581. Peggie

    My first attempt did not turn out well….the inside was way undercooked and the outside was almost impossible to cut through. Idea?

  582. June Tsuda

    I loved this recipe my bread was delicious I made it in my big aluminum pot with a lid thankyou Jenny can cook this is a keeper

  583. Angela

    I just made this bread tonight, in my new Lodge 4.5 Dutch oven, and it came out perfect!! I’ll be serving it for dinner with Ziti with meat sauce. This will definitely be my “go to” crusty bread. Looking forward to trying the Rye bread version. I’ll still use my bread machine for some recipes, but this bread’s definitely a keeper!! Thanks for the great recipe and tips!!

  584. Margaret

    I have now made this bread at least a 1/2 dozen times. Love, love, love, love it! I have a bowl started now and with out of town foodie guests arriving this afternoon, I am debating if I’m brave enough to add some herbs to this loaf, or just keep it regular but mash up some seasoned butter.

    Highly recommend this recipe and have shared it with several friends who are equally as pleased. Thank you, Jenny!

  585. Chgogirl1960

    Perfect! As written, didn’t change a thing!

  586. Lindyloo

    Loved your talk show back in the day, Jenny.

    This bread is AMAZING! I mixed it up around 11 PM last night with cool water and let it ferment overnight. About 12 hours later I took it out for the second rise and then baked it. Husband and I agree that it is far better than other no-knead breads. I’ll even go so far as to say that it’s pretty close to the Italian bread that I make, which requires kneading, and takes 3 days with fermenting and cold rising!

    My flour must have a lot of moisture because my pantry is in our mud room and we’ve had snow for the past few days. My dough was too wet, but I simply added more flour before the second rise. Next time I’ll use less water.

  587. Alex

    I have a gigantic round Le Creuset lidded pot, but the rest of mine are oval. I put the dough, still in its parchment in my 5 qt oval Le Creuset and the loaf stayed round. Has anyone tryed baking a double recipe size loaf?

  588. Alex

    My whole life I wanted to make bread like this. Substantial & moist inner goodness, crunchy and beautiful rustica looking on the outside. Thank goodness I could care less about carb intake! You made me so happy!!!!! Can’t wait to make some surprise loaves for friends and for church. Woohoo!

  589. Anna

    Wow, first time making this bread and it was delicious! This recipe is very easy to follow and the results are fabulous. I sent my kids a photo of the bread and I had them drooling from afar. I used my mom’s old dutch oven, which made it extra special for me. Thank you Jenny!

  590. Traci D

    I’m out of parchment paper. Can I use aluminum foil instead?

    • Michael W

      You can just put it in the Dutch Oven without Parchment paper. It may be browner on the bottom.

  591. Angela

    I am shopping around for a new enamel on cast iron Dutch oven so that I will be able to make this bread. However, every Dutch oven I have researched states that it will withstand oven temperatures to 400 degrees, and this recipe calls for 450 degrees. Also, has anyone made this bread in a 5.5 size Dutch oven?

    • Mari Anne

      “Romertopf Clay Pot Oven”
      I have a Tramontina Dutch oven and I have the same problem, it recommends you not go any higher than 400°. Jenny has recommended using a clay pot for those who don’t have a Dutch oven, or in our case, one that can’t go up to 450° .
      30 years ago, someone gave me a clay pot oven, but I never used it – until tomorrow. It can go up to 475°.

      • Angela

        Thank you so much for your reply! I ended up finding a very nice forecourt lodge brand Dutch oven for a very reasonable price. I can’t wait to try making the spread, I will be sure to post pictures when I have done. Thanks again for your help and reply!

    • Mari Anne

      Here’s a link to an example of a Romertopf clay pot oven. However, the one on the link is only 4 quarts, and I think the one Jenny uses
      is 6 quarts. Anyway, they definitely sell larger ones:

      https://www.amazon.com/dp/B00B30LV2C/ref=cm_sw_r_em_api_i_2.riEb6JB82N0

    • Sue

      My Martha Stewart Dutch oven safe to 500 degrees F. I love it.

    • Mike K

      You can get a good cast iron dutch Oven at resale stores for $20 to $25 and they can be used at higher temperatures.

    • Susan

      Lodge Dutch Oven
      Can be heated starting in cold oven to 450*
      I bought one at Costco recently
      They are also on Amazon
      Make sure that whatever you buy has a lid/knob that is oven proof

    • HerbGardener

      The way I understand it, the heat limitation is not for the dutch oven, but for the knob on the lid. Make sure you purchase a DO with a metal knob. Jenny suggested the Food Network 3.5 qt model from Kohls. I have that and I can confirm that it works perfectly. I also have a Tramontina 7 qt with a metal knob. Same report.

  592. Ursula

    Best bread recipe ever!! I love it! Recipe has been shared with friends. Thanks again!

  593. Gloria

    Great recipe. I made it gluten free, added 2 3/4 cups of water using the King Arthur Flour. It rises and tastes great, for someone used to the gluten free recipes.

    • ellen

      Hi, Did you really mean you used 2 3/4 cups of water?

      • Jenny Can Cook

        I wondered about that too. I think it was a typo.

        • Gloria

          Yes, because the flour didn’t get wet enough. I have used 2 2/3 or 2 1/2. I think the gluten flour absorbs more water, not sure but it works.

          • Gloria

            I added water to get the consistency of your dough.

            Also, like with other bread gluten free recipes, check the bottom, if it feels wet, cook it 30 minutes longer. Hope this helps.

            • Ruth Ann

              Could you give me hours you made gluten free. Please

  594. Ggr878

    Great recipe. I made it gluten free, added 2 3/4 cups of water using the King Arthur Flour. It rises and tastes great, for someone used to the gluten free recipes.

  595. Ggr878

    Great recipe. I made it gluten free, added 2 3/4 cups of water using the King Arthur Flour.

    • Cristi

      I am trying the Gluten Free version. You needed to add 3/4 cup more water to this version?

  596. Lumi

    Thank you so much . This was the easiest bread recipe. And my family loved it . Especially my little one who has so many allergies, this makes things a little more simple . Thank you again next is your bread rolls .

  597. Caroline

    I just made the no knead brand exactly what ‘s on the recipe, except I used cooled water as id did not to cook right away. OMG! it is super amazing, I am super proud that I made it. I love it a lot, even liked it too. From now on no more bakery bread. What’s not to like super easy to make, just make sure you follow the direction.
    Thanks Jenny for sharing this recipe, now I knew why everyone gave it 5 star.

  598. Clare

    When dough is transferred to Dutch oven does paper cover the top of the dough or line the bottom?

    • Steffie

      You simply lift the dough by the parchment and move it over to the Dutch oven. It acts like a cradle. It will be under the dough as it starts to bake.

    • Marilyn

      The parchment paper covers the bottom of the dough with enough paper on the side of the dough to assist in the transfer.

    • Jenny Can Cook

      You can see it clearly in the video if that helps.

      • Barb

        Bought a 5qt dutch oven today. Can go up to 450*…. looking at a roll of parchment paper on Amazon but says heat no higher than 425*.. can it still be done, Jenny?

        P.S. love your little humor bits on your vids… gotta laugh!

        • Jenny Can Cook

          Reynolds brand also indicates 425° but I use it all the time with no issues.

          • john hughes

            King Arthurs brand paper rated to 450 degrees

  599. Susan Berg

    I have always wanted to make bread but believed it would be much to time consuming. When I was a working Mom with a busy family, I just didn’t take the time to learn or even try! I wish i had this recipe When my kids were youngsters. Thank you for posting Jenny. This is one recipe I will definitely make!

  600. Marilyn

    I went to buy dry yeast and next to it was a packet of sourdough and was wondering if it can be used with yeast or instead of?????

    • Loreen

      This is an exert from Chuck’s comment below…hope this helps!

      Chuck
      December 24, 2019 at 11:14 am
      A few things I’ve learned

      … And I’ll sometimes use sourdough starter instead of yeast,
      so I don’t need a separate process.

      I also find this is a good start on making other loaves if
      I ‘cold ferment’ for a few days. It develops a lot more flavor,
      and then I can take it out, add a bit more flour and knead it
      into a stiffer dough (after warming at room temp) and can
      make french loaves, braided loaves, brush the tops with
      oil or an egg wash .. you can just do so much with it!

      How much sour dough starter did you use?

      Chuck
      December 29, 2019 at 7:12 am

      I just add a cup or so to an existing recipe.
      (leaving out the yeast)
      The starter is just flour and water, and it
      isn’t enough to seriously affect the hydration
      ratio in a no knead recipe.

  601. Harriet

    Can you use this dough to make sugar/cinnamon and apple loaves?

  602. Georgette

    Can you tell me how to adjust the recipe for high altitude?

  603. Barbara Schooley

    How would I make it into a sourdough bread. from this Recipe? Sounds and looks Great!

    • F. J. Talley

      I let the dough proof in the beginning not for 3 hours, but for 12-18. That allows some of the natural sourness of the dough to develop. While I wouldn’t say it’s officially “sourdough,” it has much the same flavor, and it doesn’t require you to develop or use a starter.

      • Sue

        I’m wondering what was the temperature of your kitchen?

        I made this recipe yesterday, January 12, with a combo of all purpose flour, 1/2 c oats and few tablespoons of flax meal and as Its winter here the kitchen is cool. It took 5 hours on the counter to double on the first rise, so overnight even in a cool kitchen I’m thinking it might overproof. Maybe that isn’t an issue on the first rise? Has anyone had this happen?

        I also make sourdough bread and do it overnight in the fridge on the second rise then a warmup time before baking the next day.

        • HerbGardener

          In winter I use my oven to rise bread dough. It’s an electric oven, so just the light bulb creates enough warmishness to keep the dough cozy. With a gas stove, the pilot light does the same job.

  604. Anna

    I made this bread for my daughter’s wedding , old Polish/Slavic tradition to greet the new couple with bread and salt! It turned out great!

  605. Luc

    If I want to 1/2 the recipe, how long should I cook it for? Thank you

  606. Patty

    First loaf today and I’m very happy with it.

  607. Shannan

    Help. I proofed my dough for 3 hours and tried to take it out of bowl to kneed, but it spread out like crazy. What did I do wrong? My first loaf came out beautiful, not sure what happened this time. Thank you, Shannan

  608. Loni

    I made this bread today. I took the lid off for 7 minutes after it baked for the 30 minutes. It was so crunchy on the outside (but not hard at all). It was soft and pillowy on the inside. Absolutely delightful and foolproof! I can’t wait to make this for my family and friends! Thanks Jenny Jones!

  609. Safemike1

    I am wondering if I can follow the same recipe except use Almond flour instead? My father can eat bread with Almond flower but not bread with white flour.

    Thank you

  610. Lisa Edmiston

    I just want to take a moment to say that I’ve been baking bread for 40 years and this is my favorite bread recipe ever. It has everything! Ease, convenience, and out of this world texture and flavor. Thanks for sharing, Jenny!

  611. Cettlb

    Made it last night. Was so easy and so good. Husband loved it. Can it be made into sour dough bread?

  612. Jamie

    Great recipe! I watched the tutorial on youtube; I was uncertain it would work out when I mixed everything up, but it did! My husband praised it as “a phenomenon,” and my kids said they were going to sneak out of their beds in the middle of the night to eat some more. So, yea … delicious bread! Thank you for the recipe and funny tutorials 🙂

  613. Maureen

    Sadly my turned out to be super dense.

    • Jenny Can Cook

      Please look at the FAQs.

    • Godwin Joe

      Mine diid the same thing first three times. Not to give up just yet tho. Too many successful stories to give up. Maybe 4 is the best and right. Adjusted yeast content and didn’t seem to make a difference.

  614. Kathy

    If I wanted to add jalepenos and cheese to this-when would I do this

  615. Diana in Livermore

    I have a 6 quart dutch oven . . is that too large to make the bread?

    • Michael

      We literally just did this and it worked out just fine! It’s actually easier when removing the parchment paper and removing the bread when it’s done.

    • Maddy

      Can i malr the bread in a 6 quart durmtc oven?

    • Chuck

      If your Dutch oven is too large, you can always put
      a smaller Pyrex bowl in it. Put your parchment and
      dough right in the pre-heated bowl and Dutch oven.

  616. Jesse

    I loooooooooove this recipe! Truthfully, at first I did not believe it would rise, or bake correctly. As I put the pan in the oven I had a mini panic and sent DH out for “emergency bread” for dinner in case the loaf was a flop. All of that was silliness because it came out PERFECTLY. The crust was HEAVEN. This recipe is dangerous if you are watching your carbs.

  617. Rosalinde

    Hi,
    Your fast yeast bread looks great. I’ve been looking for a great hard crust pumpkin bread recipe with a wonderful pumpkin flavor. Whole Foods used to sell a great pumpkin bread in their bread section but that person quit making it about 7 years ago.
    Your bread looks perfect to make a pumpkin recipe. Would you know how to do this.
    Thanks for helping,
    Roz

    • Janis Spell

      I would mix pumpkin and water to equal 1 and 1/2 cups (not so thick, more on the soupy stage) and mix with the dry ingredients.

  618. Jacob

    Is there a high-altitude version of this recipe? Thanks!

    • Dave

      No knead bread is so flexible and forgiving, I’d try it just as published. What have you got to lose?

      • tim smith

        someone asked about high-altitude baking: you could try increasing th structure, by adding an extra tablespooon of flour.

  619. Alisa, Santa Barbara,CA

    Perfection! This is by far the best I have made.. thank you Jenny!!

  620. Brenda

    I won a bread contest with this recipe at our church picnic last year.

  621. Anne Nowlin

    Jenny I am so excited to say the bread was amazing. You are amazing because of your enthusiasm made me make it. Now I know I never have to run out and buy bread again. Can’t wait to try variations and other recipes. Fantastic and the 1/2 and 1/2 butter is wonderful …..especially on warm bread coming right out of the oven. Yum…doesn’t get any better and so easy!!!

  622. angelina c tavares

    made the bread and it turn out great ! thank you easy recipe and my family loved it.

  623. Linda L

    Had many compliments about this bread! Don’t be afraid – try it!

  624. Cheryl

    I just made this bread. Not only does it taste great, it also looks really good. Definitely a bread I will make often. It was incredibly easy and only took a small amount of ingredients.

  625. Sherri V. Hennessy

    Jenny, the best bread ever. Thank you!

  626. Suzy R

    Confused about that water temp. My Fleischmann’s active dry yeast packets says not to go over 110 degrees or you’ll kill the yeast. What kind/brand did you use?

    • Jenny Can Cook

      I use Fleischmann’s yeast. Please see the FAQs about yeast.

  627. Lynda

    Dear Jenny:
    I just made the speedy version of your no-knead bread (the one in which you put the bread and the pot its in into a cold oven). The crust is absolutely to die for — I’ve never made nor even bought a bread with a comparably crusty a crust! I have one problem, however, and I love the bread so much that I desperately hope it can be solved. A major attraction of bread, to me, is its distinctly yeasty taste. Yeast (and salt) are the only ingredients in bread that DO taste. But this bread, as perfect as its crust is, has virtually no taste at all. The yeasty taste is gone. I badly want to fix this, and I thus hope you can help. Since it is the taste of yeast that is gone, the only solution I can think of is to increase the yeast — would doubling the yeast be possible without ruining the perfect crust? Please help!

    • Lindyloo

      I haven’t tried the quick version, but I suspect that is why the flavor is so mild.
      Use the Faster No Knead Bread recipe. Mix the ingredients and let them ferment, covered, on the counter for about 12 hours. The longer fermentation increases the flavor. Prep it before you go to bed and you can go straight to the second rise in the morning. You’ll have bread in less than 2 hours.

  628. Vonnie

    My bottom crust was really tough. I could hardly cut it with a bread knife and it was tough to chew. Should I not cook so long or what might cause the toughness???

  629. Carol Sparks

    Note to self. CHECK YOUR YEAST EXPIRY DATE! I’ll try this recipe again. lol Will update when I get it right with the yeast next time.

  630. Michelle W

    It’s a cold and dreary day so I wanted to make some bread to warm me up. Your recipe looks so easy. This is my first time making bread, hope it works. Thank you

  631. Erma

    I’ve cycled through so many no-knead recipes, each one a success, but I’ve come back to your recipe on multiple occasions. It’s just so easy! And here I am, having a relaxed and lazy Christmas and thought i’d make some of Jenny’s bread. Thank you again (and again) and enjoy your holiday!

  632. Chuck

    A few things I’ve learned

    First, I’ve made this bread for years and love it. It’s easy
    and inexpensive. And I already had an 8 qt dutch oven
    and didn’t want to buy another one just for bread.
    (they’re not cheap!)

    But I find that my 3 qt Pyrex bowl fit nicely inside the
    dutch oven. That was on sale for $5. That keeps the
    loaf taller, since it doesn’t spread out in a dutch oven
    that is too large. And it still allows me to use the lid to
    quickly bake. Just pre-heat with the bowl inside the
    dutch oven.

    It’s easy to add things like rosemary, garlic etc to the
    dough for a flavored bread.

    And I’ll sometimes use sourdough starter instead of yeast,
    so I don’t need a separate process.

    I also find this is a good start on making other loaves if
    I ‘cold ferment’ for a few days. It develops a lot more flavor,
    and then I can take it out, add a bit more flour and knead it
    into a stiffer dough (after warming at room temp) and can
    make french loaves, braided loaves, brush the tops with
    oil or an egg wash .. you can just do so much with it!

    • Floyd Austin Peek

      How much sour dough starter did you use?

      • Chuck

        I just add a cup or so to an existing recipe.
        (leaving out the yeast)
        The starter is just flour and water, and it
        isn’t enough to seriously affect the hydration
        ratio in a no knead recipe.

        Yesterday’s experiment was to add some
        garlic and Bell’s seasoning to the mix. I thought
        it would last for a day or two, but now I’m out
        of bread. And butter. I’m so ashamed.

        ok, I’m over it.

        • Laurie Levites

          hahaha.. I am hysterically laughing at your shame.. because I understand!

  633. Floyd Austin Peek

    Can sourdough starter be used with this recipe? Have you ever tried it?

  634. Dieter Dittrich, Mackenzie, BC

    You are a joy to watch! I made 5 of your loaves now in 2 weeks using 4 different flours always 1 cup of each and changing it around next loaf. 1st time was white all purpose flour, whole grain and multi grain. Now I also use Spelt and white bread flour and not using white bleached all purpose flour anymore, even though every loaf so far has been a perfect result in my new enameled cast iron Dutch oven. According to some of the posters I am doing it all wrong, using the same vessel for measuring flour and water. On top of that I use my favourite coffee mug which does not conform to some measuring sizes, so much blah, blah sometimes. Sooo delicious. It pays to just follow your instructions.

  635. Ursula

    I made this bread for the first time yesterday. It turned out perfect and was DELICIOUS!!!! I say was because it is all gone aleady. It was so easy and made the house smell wonderful. I used a 3 quart Dutch Oven and it was the perfect size. I am going to make another loaf today with whole wheat flour to see how that does. Thank you for this great and easy recipe!

  636. Royce

    Jenny….
    Wanted to make a bread bowl for my “famous” cheese soup for Christmas eve for the In-Law Parents. Took this recipe and your roll recipe and morphed them. The roll recipe isn’t quite enough for 4 good sized bread bowls. BUT I absolutely love the recipe and how easy it is to make! Hint for others – the quantity you have in the bowl when you let it sit the first time is about the quantity you’ll end up with. It doesn’t rise much but has a great yeasty flavor!!
    These are dense enough to hold a thinner soup (think french onion) or a hearty soup (think chowder or chili!) I can promise you this will be on our table frequently!

    • Marilyn Joan Warren

      Thanks for the hint. I will be making French Onion Soup for 4 people this weekend and wanted to use a bread bowl but will be rushed. The idea you came up with will be just perfect. You are a jewel.

  637. Ian

    First off, you have great recipes. I just watched the vidéo and as someone who does keto, that was a great closing comment. I don’t eat the carbs, I just bake em for my wife and daughter.

  638. Mike is Right

    Dear Stupid People,

    Love u hate u, it’s the easiest and most reliable recipe on the planet. I have so many words yet I’m so flambastick over my dear friend Shoosh, Nancy the closet Catholic

  639. Grace

    I am a little confused, your breads say ‘easy- no knead’ and then require you to fold over 10-12 times. Isn’t that essentially kneading? I am new to bread making- I do have some recipes that you just put the dough in the bowl or on the baking sheet and gently shape. Would you please explain the difference to me?

    Thank you.

    • Lara

      No, the folding doesn’t count as “kneading”. Kneading is a much more involved process that creates a different type of bread. The folding/shaping of all of these “no-knead” bread are just shades of grey compared to bread which is kneaded.

  640. Susan

    Just made a loaf of whole wheat bread from your recipe and my husband is going crazy over it. Thanks for such a great recipe!

  641. Lynn

    Jenny, My bread just came out of the oven and it looks and tastes fabulous!

    OMG! You’re a genius!

    I used my grandmother’s 70+ year old aluminum dutch oven and it worked beautifully!

    Merry Christmas!

  642. Telegram Sam

    I’ve never baked anything except chocolate chip cookies off the back of the chip package, and those were terrible. But THIS turned out perfect. Amazing. Life-affirming After devouring half the loaf, my GF said it’s the best thing I’ve ever made (of which I have mixed feelings). I followed the recipe like I was defusing a bomb, to the letter, and now I’m looking forward to playing around with honey, rye seeds, what have you. I’m also looking forward to trying other recipes on this site. TBH I don’t even know how I wound up here but I’m glad I did. I’m never buying bread again.

    • Marci

      This is one of the most entertaining and helpful comments about a recipe that I’ve ever read! Thanks, T Sam, for making me laugh out loud this morning and want to make this bread right now!

  643. Homestead Girl

    Have you tried this with 1:1 Gluten Free flour? Or almond flour?

  644. LINDA MILLER

    Has anyone tried making this bread in a hard anodized dutch oven, such as Bialetti Arte Aluminum versus a heavy cast iron dutch oven?

    • LINDA MILLER

      I did read the FAQ’s, I’m throwing this out to the community to see if they are happy with the results using an alternate pot.

      • Beth

        I recently made a similar no-knead bread and used a seasoned Lodge cast iron dutch oven (basically a deep pot with a frying pan on top) and used the parchment paper to lift it in/out of the pot. It worked out perfectly!

    • Lynn

      Linda, I just pulled my bread out of the oven, and it looks fabulous – very artisanal!

      I used a 70+ year old aluminum dutch oven that was owned by my grandmother! Thought I’d give it a try before I bought a new one – just save $60!

      Merry Christmas!

  645. Nancy Baumann

    Hi Jenny…love your video’s…can this recipe be modified to 2 cups flour and the same amount of other ingrediants or would you modify the amount of both yeast and salt…I have an outdoor dutch oven that is not as hiogh and the lid sits level with the top…so concerned about it being a bit too big/round a loaf for it…thank you for your imput!!! would so love making this bread successfully!!!

    • crackerssouth

      You can devide it however you want, water will always be 66% of the flour, salt and yeast can remain the same. ei: 2 cups flour would be 2 x .66 = 1.32 cups water.(11oz)

  646. Dave M

    Jenny, I have a question. As a diabetic, white flour and I do not get along at all. In saying that; this recipe looks amazing. Can I bake this using whole wheat flour? If so; what adjustments would it require?

    OH…and thank you for posting this from one Canuck to another.

    • Dave M

      OOPS…I should have watched the video first, apparently you can use whole wheat. Any suggestions on how to do up whole wheat? It has a different texture straight out of the bag, so I just wondered. Thanks again. Dave.

    • Dave

      OOPS…I should have watched the video first, apparently you can use whole wheat. Any suggestions on how to do up whole wheat? It has a different texture straight out of the bag, so I just wondered. Thanks again. Dave.

    • Jenny Can Cook

      Please see my whole wheat version.🇨🇦

      • Josh’s Mom

        My adult son is FINALLY interested in learning to cook and bake. Will this recipe work in a Romertopf clay pot ( 4.2 qts) ?
        I would so love to have him learn to bake his own bread. I used to bake bread, and he could make a fresh loaf of warm bread faster than anyone else I’ve ever met.

  647. Mark in USC

    “JennyJones, we have a problem”……this is WAAAY too good and WAAAY too easy! So much for swearing off bread!! Measured everything by weight using KA’s bread flour. Was probably a bit ‘heavy’ on the yeast, but no issue. Added 1+ tbsp of organic honey as last ingredient before it rested for 3 hours, then patted it out and sprinkled some cinnamon-butter-sugar-flour before the final roll-up. Will make wonderful French toast, but probably won’t last that long! Tomorrow ….another day…..another loaf.

  648. FELICIA

    I made this crusty read. I couldn’t believe how easy this was. I’m terrible at baking, but this was amazing and delicious.
    I’m obsessed with all of Jenny’s recipes.

  649. Guy Cesario

    I made this a few days ago and it was perfect. Although I do have a Dutch Oven which I often use to bake bread, this time I baked it in a small granite ware roasting pan. Same temperature, same time, just shaped the dough into a batard instead of a boule. I wish there was a way to send you a picture.

  650. Tony Neto

    Hi Jenny i really like your video the bread looks excellent , whate is Knead Bread???and i look forward for more videos thanks >>>

  651. Pam

    I weigh my flour for consistent results. Three cups is essentially one pound of flour. I learned this when I had my cookie business.

    • Jenny Can Cook

      Thank you for your information but when I use my kitchen scale, one cup of flour weighs 4 1/2 ounces so 3 cups would only be 13 1/2 ounces. According to King Arthur Flour and other baking websites one cup weighs 4 1/4 ounces so their 3 cups = 12 3/4 ounces. I just measured at home again and 3 cups measured 13 ounces. It varies every time I measure but it always comes in just over or under 13 ounces. For home cooks I’m afraid one pound of flour would be far too much for this recipe.

      • Pam

        That is why I weigh the flour. Measuring flour in a cup is rarely the same each time. I made this recipe today and weighed out one pound of flour. Perfect results.

        • Jenny Can Cook

          I’m glad to hear it. My hope is that my recipes work for everyone.

  652. Jennifer

    Thanks for this easy delicious bread recipe. However, I find that by stirring the yeast in the hot water which is between l05 – ll0 degrees F and then mixing it in with the flour and salt I get more bang for my buck! A bigger and lighter loaf. Also I use a 3 quart round pyrex casserole dish which works just fine.

    • David and Walter

      Yeast: adding yeast to water is how my mom always did it. Ours falls after coming out of oven. It doesn’t match Jenny’s loaf – only in height. How much yeast do you use??

      • George in Tennessee

        It sounds like you might be using a bit too much yeast and/or the environment is too warm during the 3 hour nap. By nature, no-knead dough lacks the strong gluten chains that literally support the internal structure of the bread while it is baking. As Jenny shows in the Video, you are looking for bubbles as “proof” the yeast is working as opposed to the dough rising during the rest period. You might want to follow the recipe exactly and adjust the water, plus or minus, a tablespoon per bake. If it is rising too much, less water. If it too dense, more water. I think you will hit the magic spot on or about the 4th attempt. Good luck.

    • Michael B.

      Cannot use water over 110f if you’re using active dry yeast. Bread comes out flat and dense. Instant or rapid rise yeast uses water between 120-130f. Says so right on the back of the Fleischmann’s package.

  653. Anne

    To others whose dough was too runny – You can’t ‘make do’ and try to use your liquid measuring cup for both wet and dry ingredients, like I did. A cup using the liquid measuring cup gives you less flour than when you use a dry-purpose cup. I’m trying again. It really does make a difference. I’m trying again!

    • Eric G

      Americans need to stop using volume for dry ingredients. 3 cups is 360g no questions asked. 360g no more no less. 360g. What are your packet or make it rain: it’s 360g. And I say this as an American who has been cooking for 45 years.

  654. Eric

    I just tried this tonight in Denver, didn’t rise great but still turned out okay! Very doughy in the middle. Any suggestions for cooking at altitude?

    • Beata

      Same happened with me. The bread was very heavy overall.

    • Jenny Can Cook

      Altitude might not be the problem. Please look at the FAQs.

  655. Barb

    This is terrific bread!!! So easy and looks EXACTLY like the photo!!! Very pleased😊

  656. Dave C

    Just made this and I honestly had no hope but it turned out perfectly. An absolute treasure. I’ll try rosemary and garlic for the next one.

  657. David Carroll

    First of all the baseball story… made me laugh so hard I nearly fell out of my chair! I am not a huge sports fan but I have friends who are and…wow… LOL! Soooo funny! I am also a diabetic so the carb porn thing sent me into another fit of laughter. I did make this for my daughter who loves homemade bread. She was very happy. Of course, I couldn’t help but try a little piece, hot with salted butter, and mmmmmmmm! So good. I hope all is forgiven by now but …probably not forgotten, LOL. Thank you for the recipe and best wishes!

  658. jeanpf

    great bread recipe – turns out every time, and is sooooo good tasting1

  659. David R Campbell

    Hi Jenny.

    I’ve been making this bread for two years now. I don’t eat bread myself, but I’d taken up bread making as a hobby because my family and friends enjoy whatever I give them.

    I’m curious about what the final product should be. All my loaves come out of the “cast iron [Loge] Dutch oven” seemingly hard and crusty. After they cool, the crust softens like a loaf of sandwich bread.

    Everyone loves it, but should it be “crusty”? If it should be, why isn’t it. If it’s not supposed to be, so be it.

    It’s well received in any case. Thanks for your work. I’ve received compliments for several of your other recipes.

    David

    • David R Campbell

      I meant “Lodge”

      • cheff

        did you left bread to cool down uncovered or covered ? covered will make crust s
        oft

        • David R Campbell

          Cheff,

          I placed it on a well-elevated cooling rack, uncovered. It’s “hard” coming out of the oven, but when it cools to room temperature, it softens. It’s been a mystery. Thankfully the people I make it for like it as is. 🙂

          Thanks for replying. When you make it, does it turn out “crusty”? I do have to confess that I’ve never taken the lid off for longer than 5 minutes after the first 30 because it always appears “brown enough”. Think that’s the difference?

          • Galleylama

            Yes I bake it covered 30 minutes and uncovered 15 minutes then remove from the stove and leave it to cool in the dutch over for a long time before lifting it out because my parchement has become very brown and crumbly.

          • Sooze29

            When you take the lid off try turning the temperature down to 425 so you can leave the bread in longer than five minutes. It should prevent the over-browning while still letting the bread finish baking inside.

  660. @Pricklypearradio

    I’ve made this twice. First time whole wheat!! yummy warm and with lots of butter!
    This time I added a tablespoon of our homemade manzanita sugar. OMG! Jam honey butter makes a late night dessert. Don’t tell my family, I’ve rated 1/3 of it already! Wish you had more time for more videos!
    You make me laugh!
    Hugs!

  661. Judy

    I made this recipe twice following exact measurements. No sifting level water and it is no where shaggy just like waffle batter. Did nothing wrong unless different flours have different weights

    • Jenny Can Cook

      Please look at the FAQs.

    • PattyFromTexas

      Hi, I was just wondering if you live at a high elevation? That makes a difference.

    • Diane

      My first two loaves also were very dry and not shaggy at all. I added another 1/3 cup of water and it made all the difference in the world. My raw batter after the 3 hour sit is always bubbly and jiggly like the video now.
      Also, I’m right at sea level, ok, maybe 10 feet at high tide 😁

  662. Joyce

    Just making your faster no knead bread for the first time. I followed your instructions exactly. I did cook this in the convection setting on my oven. After baking for 30 minutes in a covered Dutch oven on parchment paper, the bread was mostly white with a very light brown here and there. I then removed the cover and parchment paper and placed the bread uncovered in the Dutch oven for 15 minutes. The bread was very lightly browned. It is now cooking in the oven for another 15 minutes and I will check it again. I did use all purpose flour which your recipe said was fine. Why do you think it is taking so long to cook? I plan to cook it until it is nice and brown and hope it will be okay.

    • Nate

      Did you preheat the dutch oven, and bake at 450 instead of the typical 350 for bread? I forgot to preheat and used the lower temp and mine turned out similar and had to bake longer. I’m attempting a second loaf now and will try it with a well pre-heated oven. Regardless, it turned out delicious anyway.

    • Sooze29

      Did you check your oven temperature with an oven thermometer? Your oven may say it is at 450 but not actually be there. My oven is convection and I have an oven thermometer but when the oven dings and says it is at temperature of 450, I find the thermometer says it is only at 425! It usually takes another 10 minutes or so for the thermometer to actually read 450. I would suggest leaving your oven on longer than the temperature says it is to make sure it is to temperature or get an oven thermometer to check the accuracy of the actual oven temperature.

  663. Mickey

    Hi! I made your version and the dough was very loose and I couldn’t understand why. I am baking it anyway. Other recipes only call for less water. I am cooking it and will advise on the outcome. Maybe the water amount required should change. Thankyou!
    Mickey

    • Jenny Can Cook

      The recipe is correct so it might help to look at the FAQs.

    • Vicki C

      I believe she said if the dough was loose, you should add a little more flour.

  664. Gerrie C

    I wanted to try this recipe with an Emile Henry long covered baker and it came out perfect. With just a little tweaking to get the shape. Great.

  665. Kathy

    Jenny, you are the best with this winning recipe! This is my second year making this delicious loaf for Sunday spaghetti nite. I have been trying to make a crispy crust Italian bread all my married life. Now my children and grandchildren are making it. Thank you for the even faster method when time is needed. I found I can slice this bread for sandwiches easier the next day if I place in the frig overnight.

  666. Mr. McGinnis

    I made this with Whole Grain-Whole Wheat flour. It came out OK, but very dense. Do i need to adjust the water or yeast content?

    • Jenny Can Cook

      Please see my other variations using whole grains.

  667. Lynda Johnston

    I was so worried that when I moved from a beach town to the high mountains ( California ski country ) that I wouldn’t be able to bake. This recipe worked so well and the bread is so amazing that I can stop buying it altogether! Plus, it makes the house smell wonderful and amazes my neighbors who have said they gave up baking.

    • Sooze29

      Lynda, at what elevation are you baking? I am at 8100′ and wondered how this recipe works at altitude.

  668. Heather H

    How would you suggest re-warming the bread? I cooked it last night, but I’m not planning on eating it until tonight. Thank you!

  669. Elynn

    I must admit before I continue on, although I am a pretty good cook and a decent baker, I am petrified when it comes to the bread thing. That said, I have decided to give it a go!
    I have a generic brand 4 qt. enameled cast iron Dutch oven, and a 9 1/4 Le Creuset. Can this recipe work in the 4 qt., as the Le Creuset is HUGE! BTW, Thanks for all of your videos and wonderful recipes Jenni. I’ve been a fan way before the cooking videos. 👩🏼‍🍳

    • Jenny Can Cook

      Four quart is the better size as long as the Dutch oven is rated for 450°F.

  670. Annette

    Can I use your recipe and instead of dry yeast use a tablespoon of my sourdough starter? For a sourdough loaf?

  671. Shannon

    Has anyone tried a gluten-free version for this? If you have what flour or flour combination worked best for you?

    • Jenny Can Cook

      I tried. See my No Knead Bread Solutions in the FAQs.

  672. JoAnn

    Love this recipe. Sometimes I add fresh rosemary and garlic to kick up the flavor. Tonight I am making it to serve with linguine with a basil alfredo sauce and grilled chicken. Thank you for the amazingly easy recipe for no fail to die for fresh baked bread!

  673. scarlett

    This was wonderful. My three Great Grandkids and myself really enjoyed making this together. Thank You Miss Jenny

  674. CMC

    My oven is already hot (from pies) and my bread is ready.What do I do?

    • Jenny Can Cook

      You have to preheat the Dutch oven.

      • CMC

        Thanks Jenny.Just left the Dutch Oven a little longer.Now I have only one piece of bread left! Yummy.Love your videos and recipes.Have made all of them.

      • Anna. D

        Hello Jenny
        Please list all ingredients to exact measure for crusty no kneed bread & what other flour can be used like glutein flour & what are those measurements of that flour. People that don’t have Dutch oven but have standard stove’s what should the temperature be set at. Thz

  675. R J Hyden

    I tried the 3 hour loaf today and it turned out perfect. I will try some add ons and maybe a bit of sugar. It was a hoot. Thank you !

  676. Michael W

    Hi Jenny,
    Great recipe. Just wondering, can I score the loaf with my Lame knife? Just like the looks of scoring bread. Thx in advance.
    Regards,
    Michael

    • Heather D.

      Yes u can score it..it makes a beautiful design. Make sure top of dough has an even smear of flour.

  677. Denise Beuttell

    Can I use rye flour for this?

  678. Rose Pettersson

    Today I used your recipe again but added sugar. I’m dying to find out how it turned out.

  679. Judy C.

    So easy. Soooo easy on the eyes. More importantly, soooooooo delicious!
    Thank you for the share!

  680. Mike

    Thanks for this recipe! I made this bread exactly as written & the bread came out fantastic. I have a heavy enamel cast iron Dutch oven (the French one) but was not sure the lid knob was good for 450f so I used a heavy stainless steel soup pot w lid & it came out perfect. Didn’t have to change time or temp. Thanks again!

  681. Jay-Bird

    We loved it!!! The texture and flavor of this bread is amazing. Thanks

    • Jay-Bird

      I am still very disturbed over the baseball. Poor guy…

  682. Teresa

    Can this recipe be doubled? I want to take it to my mother’s house but need more. We are a big family.

    • Kris

      Yes. I’ve used this recipe for years only it was given to me doubled.

  683. April

    So bummed. I followed directions to the tee and the dough was too dry. Felt like it needed more water. 🙁

    • McKenzie

      I have the opposite problem I always have to add more flour because it always looks like pancake batter lol

  684. Tammy

    I’ve made this twice. Doing every step exactly – down to measuring my tap water temperature (right where it needed to be). And neither time did the dough rise, even just a little, nor did I get bubbles. It seemed like the mixture was way too dry..??? Second time I baked it anyway, and it came out beautiful on the outside, but heavy and dense and way under cooked on the inside…?? Help!!!!

    • Jenny Can Cook

      Please see the FAQs.

    • Gigi

      When salt and yeast come in contact it’ll retard or kill the yeast, after measuring the flour pour yeast on one side and salt on the other then combine with water.

      • Lynda Johnston

        Correct! What I do is add the yeast to the warm water in one bowl. In a second bowl add salt to aerated flour and mix. Then put the water and yeast liquid in the dry ingredients bowl and mix. This was suggested in an artisan bread recipe I used years ago for low elevation baking.

  685. Jeni

    First of all, I’d like to start by telling you I have the same name as you. At least my maiden name is Jones. :). I make this bread at least once a week but usually twice. I love your video and your personality. Not to mention how good you look! Must be all this wonderful cooking you do! Anyway, the bread comes out perfect every single time. I cook big Italian meals for my big family several times a week and this bread is always what I serve with it. So glad I found your YouTube channel. I’m trying your cinnamon bread recipe this week!
    Lots of love!

  686. Angie Delvenne Winnipeg, Canada

    Hi Jenny,
    Was wondering could I use a 5qt Pot Or do I need a Dutch oven pot?
    Also love all your recipes, tried more than half and I love them all they are the best 🥰
    Thank you, love your #1 fan

  687. David L

    My bread was heavy and the crust on the bottom was like leather.
    When I say heavy I mean that it was thick almost like it could have baked
    another 10 minutes.
    What did I do wrong?

  688. Tedshred

    Love your bread Jenny it’s so good omg 😲 love making toast with this bread. Told my dad about your bread he loves it too. So easy to make as well 😁. Keep doing your great on you tube 😍 it take care.

  689. Sandy

    Turns out just like the recipe states!!….crusty on the outside…soft on the inside…my new favorite!

  690. Mema

    I made this bread last night to have with dinner (stew), and it was a hit. Today my grandbabies had some topped with jelly…. they LOVED it ! I have just a bit left, so i will be making more this week. I am thinking of dividing the dough and baking in two small loaf pans to make a more kid sandwich friendly shape and size (slice up and keep for only that). BUT I prefer this cast iron / parchment paper method though, so good with apple butter, peanut butter, nutella, dip in soup, toasted and cut up in cubes and used as croutons for soups, dips or salads, OR rubbed with garlic and slathered in butter, or dipped in olive oil or to lap the sauce off dish after a saucey, creamy, or gravy dinner. Two things I MIGHT alter from time to time. Brush with butter durring 2nd half of baking and sprinkle with either cheese, salt, shucked pumpkin or sunflower seeds, minced onion, or garlic. Maybe add a bit more salt or a bit of sugar to recipe. OR add sausage and mozerella cheese to mixture to make a sausage bread. Or tomatoes to make a tomato bread ….or… ….. oh, i dont have to tell you anymore, i think you get it. Right now gonna butter up a slice, add a tiny pinch of salt and dunk in my hot coffee 😉 Mema 💛

    • Mema

      Funny side note. AFTER i made the bread and was cleaning around my garbage can, i realized the empty yeast packet missed the can when i went to throw it away, i picked it up and read it … Ha Ha Ha … i apparently had grabbed and used an EXTREMELY old packet of yeast that must have kept getting put to the bottom of my yeast packets. How old you ask …….. 2006, and believe it or not, my bread still rose and looked EXACTLY like Jenny’s when it was done. The “Yeast Fairies” were kind to me yesterday…..

      • Carol DOTTA

        I used an old yeast pack from 2015 and added a fresh one. We will c how it turns out

  691. Laura jane

    After mixing and letting the dough rise, I was sure it wasn’t going to work. No bubbles!

    I continued the process regardless (in for a penny…) and was delighted when I pulled a loaf out of my oven a short while later!

    Thank you for this recipe- it was exactly what I was looking for!

  692. thela

    can whole wheat flour or other grains be used?

  693. Charlie

    How do you keep the bottom from getting so hard and sometimes burn’t tasting?

  694. Charlie

    I have tried to make bread before, but it was never edible. I made this today and ate the WHOLE THING. Will make great poboys

    Thanks

  695. Linda Solomon

    Hello Jenny,
    Will this work with a ten grain flour or does it have to be white flour. I wouldn’t mind a little bit of difference in the way it turns out just wondered if you think it’ll work with the rest of the ingredients and that flour?
    Thank you

    • Bob

      I will use a half cup of multigrain flour and the balance bread flour for my bread and it turns out great.

  696. Vicki Thompson

    Could I bake this Recipe in my breadmaker?

    • Lindyloo

      You can probably bake these ingredients in your bread machine and get a decent loaf of bread, but it’s very unlikely that it will be the same as this bread. I’d be interested to know if you try it out.

      This is No Knead Bread. The bread machine will knead the dough. It’s unlikely that your bread machine will give you crusty outside and soft inside because it won’t bake at such a high temperature and the bread machine pan won’t be preheated before the dough is added.

  697. Jan

    You are so cute. I love watching and learning from you. Would you ever consider a tour of just part of your beautiful farmhouse.
    God Bless
    Jan Glendale AZ

  698. Money Saving Momma

    Can I cook this in a Instant Pot?

    • Susan

      Not to cook, but let it rise in the instant pot. Put it on yogurt setting for 3 hours and it is ready to cook in the oven.

  699. Darrell

    I add a little bit of water into the hot dutch oven before adding the dough so there’s a bit of a steam effect, which is what gives bakery breads a nice, crisp crust

  700. Debra Moore

    Tryed i tryed the recipe YESTERDAY my bread turned out GREAT thanks for the RECIPE I will diffently make this again.

  701. Jane

    I’ve never made bread. Found it intimidating. But gave it a try. Turned out wonderful. Now I want to make another loaf and add Italian seasoning, black olives , and sun dried tomato pieces. Will this work out as well so good?

    • Brittanie

      I add fresh Jalepeno and cheddar and it turns out great. So mix in work well.

  702. Laura

    I just made this with whole wheat flour, and it came out great. It was super simple, and delicious, and costs less than one dollar to make! My house smells heavenly. I may do this everyday. One question, does WW flour make a denser loaf than white flour would?

  703. Bob Hayden

    I know on the second rise and while oven is heating up you let the bread dough rest in a parchment lined bowl for 35 minutes. My question what is the longest you can let it rise on the second rise? Many thanks. I Havre made 24 hour bread many times but this is a little different.

    • RockchalkJayhawk

      I have let it sit as long as an hour and it turned out fine.

  704. Gigi

    Can I make the no knead bread using partly whole wheat flour?

    • rgtranslator

      Gigi,
      I’ve made this bread with 1 cup of whole wheat flour and 2 cups of white flour. It needs a little more water (1-3/4 cup) and produces a slightly denser, richer bread with somewhat smaller bubbles. Perfect for sandwiches. I also tried adding seeds (sunflower, e.g.) which worked out quite well. Happy baking

      • BethM

        I love the idea of adding sunflower seeds to the bread !

  705. Tina Jen

    Hi there,

    How could we baking bread without oven? I have no oven.

  706. RUTH

    YOU ARE AN AWESOME LADY I LOVE TO WATCH YOU COOK–I HAVE MADE THIS BREAD AND IT IS A HIT!!!–ESPECIALLY WHEN I COULD FIT IT IN MYSCHEDULE IT IS SO EASY–THANK YOU–RUTH

  707. Mary G

    I cooked this fabulous bread and it is beautiful! When it cooled, I sliced it and it tasted very salty. The bottom was VERY tough to slice through. It has a great consistency, crunchy outside and chewy inside, just like I wanted. I cooked it in a 75 year old cast iron dutch oven but I didn’t preheat it. Was that my problem? I will definitely make this again because it’s so easy! Your help would be great! Thanks in advance?

    • Jenny Can Cook

      Just folllow the recipe exactly, which includes preheating the Dutch oven and it will turn out.

    • BadCatBoo

      Greetings! Knowing your oven temperature is very important, so invest in an oven thermometer to ensure accuracy and adjust your oven dial accordingly. Make sure your Dutch oven is resting on the center rack so that it doesn’t get more heat on the bottom of the loaf, which will result in a thicker crust. The oven temp length of time you bake your loaf after removing the lid dictates how thick and crispy the top crust is, while the temperature and distance from the lower oven element dictates bottom crust thickness. You can always lower the oven temp about 25 degrees for the uncovered part and adjust your time. Bake often and take notes on any adjustments you make – such as the amount of salt, oven temp and bake time covered and uncovered – and you will come up with your own, unique version that suits your taste. Pre heating the dutch oven isn’t a necessity – here’s a helpful article to explain; make sure to read to the very end! https://www.kingarthurflour.com/blog/2017/07/05/baking-in-a-cold-dutch-oven
      Don’t worry, bake happy!

  708. Wander

    Hi there,

    Do you have to use parchment paper or is there a substitute you can use, i.e. foil? I would love to try making the bread. Looks fantastic.

    • Nana

      Trust me … you want parchment paper, it does’t stick to to the bread or the pot. You can get it at the dollar store.

  709. KatLady

    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.

    • Sal

      Love this bread .. made it several times So easy and delicious. Thanks

    • Jane Service

      I made mine in a cast iron Dutch oven. No enamel on it. Just 100 year old cast. Turned out beautiful

    • Charlie

      I have a Cajun Classic cast iron dutch oven made in Mamou, La. It works great. It is not enameled.

  710. Demitrice Mattin

    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

  711. Ellen Bernal

    I am making this Bread for years and it never last to the next day Its that good.

  712. John H

    I made it in a camp dutch oven in a fire pit and it worked great!

  713. Frederick Redmond III

    When doubling the recipe, how long should I put it in the oven for?

  714. jayess99

    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.

    • jayess99

      I forgot mention, I also weighed all my ingredients, even the water.

    • Brenda

      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.

    • JB

      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

    • Michele in Austin

      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!

    • Nana

      I had this problem with my 1st loaf. Bake it the 35 mins then remove the lid and bake until it is DARK golden brown, and remove the parchment paper as soon as you take it out of the pot and place on cooling rack so moisture doesn’t stay trapped as the bread cools. Also do not cut right away, let cool at least 20 – 30 mins. I read the cooling info on another site and it made a lighter loaf that was done in the middle.

    • M

      My first one I made I used very hot almost boiling temp water. And it came out undone in center. Be sure to get water temp correct for the type of yeast u use. And don’t be tempted to add water to dough as I did 😒 It will come out perfect just the way Jenny makes it. 👍🏼

  715. Fawn Fulcher

    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?

  716. Nancy B N

    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

  717. Birdie Rappoccio

    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

  718. Deb

    Do you have a recipe for bread or something close to it that doesn’t contain yeast?

    Thanks

  719. Gloria

    can this recipe be made using almond flour for those on a keto diet ?

  720. Anita Brisbin

    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.

    • Sue

      Momma always said “if you can’t say something good, don’t say anything at all.”

    • Mimine

      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!

  721. Jennifer

    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?

    • Jenny Can Cook

      It is correct. You can confirm that with a google search.

    • Charlie

      I did not read the how much yeast is in a pack and use the whole thing (2 1/4 teaspoons) and it came out great.

  722. Joline

    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!

  723. Linda

    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.

    • Emma

      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.

  724. JOSEPH L FARNEY

    Great recipe. How do I make this a sough dough loaf?

    • Mimine

      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.

  725. Ashley

    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.

    • Debby

      Yes! Great recipe..a keeper!!

    • Janice Thomas

      Did you get an answer as I have the same question ?
      Will a 3.5 quart pot work?

    • Jenny Can Cook

      I have made it in a 3 1/2 quart Dutch oven.

      • BoriSpider

        Can this recipe be cooked in one 9.6″x5.5″ 16oz loaf pan? Or would I need 2 loaf pans to cook this?

    • Emma

      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.

      • Mimine

        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.

    • Gloria

      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.

    • HerbGardener

      yes. that’s the perfect size

  726. Grandma Shaon

    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

  727. Marjorie Mendez

    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.

  728. Barbara

    Thank you for this recipe. Love it.

    Dziekuje 🙂

  729. Curt

    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?

    • Curt

      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.

      • Keith

        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).

  730. Cyn

    Just made this. It is perfect. I ate a hot slice with butter. I will make it again and again.

    • Emma