My dough didn’t rise.
- No knead dough doesn’t rise like standard yeast breads, it only puffs up and gets bubbly. It will be a little bigger after the resting time but don’t look for a much larger volume.
- Your yeast may not be fresh and should not be used past the expiration date. Even with a good expiration date, yeast has a short shelf life once a package is opened. Even with the small packets, once it’s opened, yeast should be tightly sealed and kept in the freezer, not refrigerated.
- Your water may have been the wrong temperature. For the faster method, hot tap water is usually around 125 to 130°F. Anything hotter than that is too hot. And boiling water is definitely out. For the overnight method, cold to room temperature water works.
- You changed the recipe. It’s best to follow the recipe exactly for the first time. That way you know it works. Don’t change the recipe the first time, paying attention to every detail. You can get creative later on.
My dough was too dry.
- You did not aerate your flour before measuring. Flour always settles in the bag or container and must be aerated before measuring; otherwise, you will be using too much flour. To aerate flour, using a large spoon or spatula, stir the flour around to incorporate some air.
- You measured the flour incorrectly. To measure flour, use a flat-topped measuring cup, gently spoon the aerated flour into the cup until it’s mounded above the rim and level off the excess with the back of a knife. Do not tap the cup or the container of flour.
- You changed the recipe.
My dough was too runny.
- You used too much liquid or not enough flour. Use a cup specific for measuring liquids, have it on a flat surface and view it at eye level to make sure your liquid is at the correct line.
- You sifted the flour before measuring, which would cause you to use less flour than required.
- You changed the recipe.
My bread wasn’t cooked inside.
- Your oven (and pot) were not preheated long enough. Use an oven thermometer to make sure your oven has reached 450°F. It can take over half an hour.
- You sliced it too soon. After bread is removed from the oven, it will continue to cook inside. It’s best to let it cool completely before slicing (I know it’s hard to wait!)
Can I make it with Gluten-Free flour?
- Well…. you can make it with gluten free flour but you may not like it. I tried it and the loaf was smaller and more dense and chewy, without the traditional big holes and it didn’t taste anything like the original recipe. I tried it once but nobody wanted to eat it.
I don’t have a Dutch oven.
I have only made this bread in an enameled cast iron Dutch oven (Le Creuset) so I can not recommend something I have not tried. By doing a little research and reading through the comments here, people say they have used:
- a glass pyrex dish with a lid
- a stainless steel pot with a lid
- a clay baker
- a springform pan with an aluminum foil top
- a pizza stone with a stainless steel bowl cover
- a black cast iron pot with a lid
Keep in mind that any lid must be tight fitting because you need to create steam inside the pot and the lid should have an oven-proof handle (not plastic). Your pot will need to hold at least 3 quarts but 5 to 6 quarts is most common.
Doesn’t hot water kill the yeast?
No. Hot water does not kill yeast. Today’s yeast is more sturdy and accommodating than years ago and can tolerate water or liquid up to 130°F. The killing point for yeast is 140°F. (average tap water comes out at about 120-125°F – my tap water is 127°F)
Parchment paper: Parchment stuck? Don't have parchment paper?
If your parchment paper stuck it’s from using an inferior brand. Reynolds brand will never stick. If you can not get Reynolds brand you need something to lift the dough and place it in the Dutch oven. You can try using a well floured kitchen towel to transfer the dough, letting the dough roll off the towel into the hot pot. Do not leave the towel in the pot, only use it as a means of lifting the dough. Do NOT use wax paper in a hot oven. It will melt onto the bread and it will be ruined. I don’t use a towel because my dough always sticks to the towel. Parchment paper makes the job super easy but inferior papers can stick. I always use Reynolds brand – it never sticks.
How Do You Aerate Flour?
Flour must be aerated before measuring because it often settles in the bag or container making it heavy and compact, resulting in too much flour being measured. Aerating basically means fluffing it up and is not the same as sifting. Flour should not be sifted before measuring unless the recipe states to do so. Otherwise sifting will result in too little flour being measured.
If you dip into flour without aerating, you will be getting too much flour and your dough will be too dry. To aerate flour you simply stir it around with a spoon before measuring. To measure, be sure to use a flat-topped dry measuring cup. You can see how I aerate flour in my Easy One Bowl Chocolate Cake video: https://www.jennycancook.com/recipes/easy-one-bowl-chocolate-cake/
After aerating, there are two ways to measure the flour: 1) Scoop & Level – Gently scoop the flour up with a spoon and sprinkle it into your measuring cup until it’s mounded above the rim. Do not tap the cup or the container of flour. Finally, level off the excess flour with the back of a knife. 2) Dip & Level – Gently dip your measuring cup into the flour until it’s mounded above the rim and level off the excess flour with the back of a knife. A properly measured cup of flour weighs 4 1/4 ounces.
Hi, This is how I make it for severall years now. I started out with the original Sullivan Street Bakery recipe, keeping the dough in cold didn’t do nothing for me. I started experimenting, and now I’m at the point where I mix it at 8-9 AM, 2-3 hrs later I fold it in the bowl several times over by lifting the dough from the bottom of the bowl and turning it over. Leave it for 1-1.5 hrs still in the bowl, and after that I put it on the floured parchment paper, and let it rise until the dutch oven is heating up. Every week I bake 3 loaves…….and my son eats 1/2 of one loaf in one sitting.
You are the greatest. Love your videos.
What size Dutch Oven would you recommend for two people my Wife and I.
Thank You
Jerry
I cook for two as well and I find the standard size for Dutch ovens, 5 1/2 quart, works for everything, especially the no knead bread. My brand is Le Creuset so make sure yours is rated for 450°F.
Hi Jenny
Thank you for the recipe. I watched this video on YouTube 2 years ago but never tried it because I had a bread machine. But it broke last week and I remembered I had seen an amazing video on YouTube but I could not imagine the result would be even much more amazing. Now, I am thinking about not even fixing the bread machine.
Here are my questions:
I have a red Kenmore Cast Iron Enameled 7-Qt. Dutch Oven (very heavy). The description says Oven safe up to 450°F. I used it only once with your recipe.
1) Should I be worried about “up to 450°F” and not more than 450°F?
2) It is red (scarlet), but when I take it out from the oven it is dark red (maroon). When it cools down, it goes back to scarlet. Is this normal?
3) Should be worried about the max heat (450°F) and damaging the enamel?
4) Should I get a non-enameled one?
5) To have a softer crust, I skipped the step 7 and didn’t return it to oven for the extra 10 – 15 minutes. However, the crust is still thick. How can I get a softer crust?
Sorry for the stupid questions… and again thank you for the videos. You are great.
Made the dough the night before, baked for breakfast! This was such a hit! Turned out really delicious! Can’t wait to try the whole wheat and the multigrain in the Dutch oven! Thank you for such an easy recipe! They always make it so complicated!
Do you think it would be ok to just use an old aluminum stock pot with a lid instead of a Dutch oven pot?
Sure, why not. But it has to be HEAVY, not thin. So that would be “why not.”
Look at the FAQs for other ways people have made this bread.
How do we “aerate – not sift”?
That info is in the “How To” category in my blog and in the FAQs at the top. https://www.jennycancook.com/how-to-measure-aerate-flour/
Thank you for showing me how to do that.
Stir the flour with a whisk to fluff it up.
Love, love, love this recipe!! I make it exactly as it is written and I get amazing bread every time. The family goes nuts over fresh baked French bread.
Thanks so much for creating this!
Can I use a cast-iron Dutch oven instead?
Yes I use either or….
Can I bake this bread in a loaf pan? please answer, I would like to bake this in the morning.
Thank you
Sharon,
I would venture to say from my own experience and all that Jenny said in the video, that it MUST be cooked in an enclosed heavy pan with lid. It STEAMS. Then at the end, you take off the lid to crisp the top.
Hope that’s helpful, even though a little late…
This has become my go to bread recipe for those times I need it in one afternoon!
Always a hit.
Today I have some sitting in a bowl that has sliced green olives and shredded cheddar cheese mixed in.
I will do my second rise in an oval banneton.
I have made your bread many ,many, times , but always for dinner .iwant to make it for lunch and want to know if I can let the dough go as long as all night ,and bake it in the morning ? Please answer my e mail, my luncheon is in 3days
You can. This is addressed in the recipe description at the top.
I am trying to help budget my family by seeing where I can save money in the kitchen.
Would you be able to estimate how many ounces your No Knead recipe yields? I LOVE home baked bread and, if I can make the numbers work, I want to start making it for my family.
Hi Jennie
I had no problem making this Bread,Its great, Going to make again today.
tried the recipe not sure if oven, or the yeast which I keep in the fridge or the water – seemed 1-1/2c was too much but the crust was gorgeous the inside was way undercooked threw it all out.
But I tried the no knead rolls and with a bottom rack pan filled with water I created some steam and kept them in for the full 35 minutes they came out perfect…a little chewy but cooked well.
Thank you, I’m never again buying bread in the store, I can’t stand the nats or flies I see around them…I won’t mention where I saw it…tip WF.
You might benefit from seeing the FAQs for better results: https://www.jennycancook.com/no-knead-bread-questions/
Hi Jenny,
This 86 year old English guy has made three attempts to make bread and all three loaves ended up as door stops.
My wife is a three-time cancer survivor, making me the head cook and bottle washer, so I do all the cooking.
A few days ago I discovered your wonderful site and on the spot decided to try your Faster No Knead Bread recipe.
One of our daughters and grand-daughters arrived just as I took the loaf out of the oven and after it had cooled a while, the four of us each ate two slices, smothered with butter. It was wonderful
Now, will this recipe work for light-rye bread, my favourite????
Many, many thanks for your fantastic help. Incidentally, we live in Canada.
Here is my rye bread version: https://www.jennycancook.com/recipes/no-knead-rye-bread/ 🇨🇦
I only have self-rising flour in the house right now. Is it okay to make this bread with this type of flour and omit the salt in the recipe, but still add the yeast, of course? Thanks!
I LOVE this bread. It’s the only bread I eat now haha. Great!! Before I put it in the oven I sprinkle the top of the dough with sesame seeds..its soooooo good!
I tried this recipe this morning and it came out great thank you
Has anyone made it? If so, how was it
It’s amazing!
I made it I will need to play around with the water because mine had liquid left over after the firs rise which I had to dump.
The crust came out gorgeous but the inside was undercooked. I suggest to really need as long as she suggests in the video and to use the yeast she suggests and test the inside temperature of the oven with a thermostat to weed out all possible reason for failure. I find the “no knead rolls/buns are much easier.
Made twice so far. First time my yeast was old, so major flop. I was afraid it was old, so I wasn’t too freaked out.
Second time pretty darn good! Iv e made a lot of bread, there is some art, some science, and some magic to it. My oven is usually a bit cool, so I made sure it was preheated all the way. Turns out it was a tad hot, so slightly over Brown and under Rosen and baked inside. But still good, I’m just looking to improve. Small adjustments to come.
You do want to fold and pat enough to actually make a soft ball.
Have fun with it!
I want to put pumpkin seeds on the top. Can they be put on without burning?
I’m glad to have found your recipe! I have made bread for years, but I am new to the no-knead method. The other recipes that I have tried were the 12-18hr versions. I like having my bread on the same day. Thank you!
Did u make it and how was it?
I am trying this recipe today. I bake a lot of bread, but have never done the no knead type.
Hoping for a great loaf!
Wish me luck!
So how was it Karl? Need to know. 😃
Hi. I have a question. Can i use Swans Down cake flour for this recipe. Thats the only flour I have. Thanks
This bread turned out wonderfully! I’ve never made crusty bread in a dutch oven before and this was super easy and quick.
I’m sure the recipe would have turned out as it was written, but I tweaked it a bit – substituted 1 cup of rye flour as one of the cups of bread flour, added a tsp of caraway, 1 tsp of fiber, a Tbsp of ground flax seed, two pinches of sugar, and 1 Tbsp of butter. I also increased the yeast to 1 tsp. Plus, I left it to rise on the porch while it is 100 degrees outside.
Thank you so much for this easy recipe. It is a nice break from making a knead and rise, punch down, wait, type of loaf. Or, waiting 18 hours for bread.
Hi Jenny
Why is it that this bread requires only 1/4 tsp yeast while other bread recipies need much more (e.g., 2-1/2 tsp)?
Thank you
Please do not send me a lot of email.
Much appreciated
Lou
Hi Jenny I love your recipes and you’re Cooking segments are a lot of fun to watch my question is how to add black olives to your bread recipe I’m very fond of olives and other things in bread baked this way thank you
You could try my no knead olive bread.
Can I use almond flour in place of the all purpose flour? Will that work?
No, this recipe needs flour with gluten.
I intend to make this bread tomorrow and put Trader Joe’s Everything Seasoning in it. I can hardly wait until morning.
Hi mindy. How did the bread turn out?
Can I use a mixer to mix
It’s best to follow a recipe, especially when it’s this simple. I would not advise using as mixer.
I love this recipe. I make 4 loaves at a time in separate bowls, measure for four, add salt yeast and water one bowl at a time cover all 4 with plastic wrap let rise at same time then bake all at one time. My husband loves it. Sometimes I share a loaf with a neighbor. Jenny I love love love this bread!!!!! Thank you! bee well, linda
As a man who loves to cook and be creative I made this bread numerous times .i brush top with melted butter last few minutes of cooking …today I decided to be different i add fresh mint and a smidge of fresh cilantro ..wow my taste buds exploded
I absolutely LOVE this recipe. My bf loves crusty/soft bread and when I found rhis recipe I showed it to him and made it for him after we watched the video. We couldn’t believe it would be that easy. But it was! And more than that, my bf is kind of a bread snob and he LOVED it. He was so impressed with it and the small amount of work it takes. He was a very happy man. And we atr half of it in one sitting. Hard not to keep eating! Thank you so much. And the video is fun. I like you!
I have made this bread several times and it always turns out great. However, a member of my family has had it flop twice. I’m pretty sure she is getting the water too hot. She is heating the water in the microwave. What do you think? I thank you for an amazing bread recipe
I suggest she either watch you make yours or use a thermometer for the water. Microwaving is fine but the temperature matters.
I have adapted this a bit by adding a few secret ingredients and made it several times to raves by anyone quick enough to get a piece or two. . so .. thanks for the recipe and inspiration..
The cooking vessel of choice? Remember those clay cookers for a whole chicken? Soak in water, put in a cold oven with cornmeal sprinkled on the bottom and bring to temp. Be sure bottom and top are separate in the oven.
Being careful not to burn yourself bring out – cut bread dough in half (I make double loaves so I can share extra with the neighbors) drop dough in the hot cooker- put on lid and return quickly to the oven.
The moist clay makes this crisp and moist inside. I broke down and bought another clay cooker for my neighbors bread.
One more thought. After cooling (of course way after the first hot incredible taste) I cover with a slightly damp dishcloth. This keeps- well it keeps until it is all gone! Bread was always best the first day but this is worth fighting over stuff! Even the 3rd day.
Thank you for sharing all these details with everyone.
I am so glad to see someone made this with a clay pot! That is what I wanted to do, too.
Thank you so much Jenny for sharing this recipe. I have made the bread a few times and I love it. It is so easy to make that any level cook/baker can make this fresh baked bread. Comes out perfect.
Hi Jenny,
Thank you for this great recipe! I tried it yesterday and while it didn’t look as good as yours when it went into the oven it came out looking and tasting fantastic. I don’t have a dutch oven yet so I used a square high rimmed ceramic baking dish with a lid and it worked like a charm.
you must have a happy husband and family .I also come from a cooking and baking family BUT after I got out of the navy WW2 I took up refrig, and truck repaiors, I have when back to doing my own cooking and baking now.??
lost my wife of 64 years But still help others out (NO labor just parts . It nice to know that there are people like you to help out .If you have a cook book can you let me know. IM OLD but not diwn Paul
I’m sorry for the loss of your wife of many lifetimes. It’s good to know you are helping your neighbors. I know the joy of doing for others – it’s almost as joyful as cooking! I published a cookbook years ago but there is no need to buy it. I have posted almost all the recipes from the book here on my site and they are simplified and improved because I am a better cook today. Good luck with all your cooking ventures!
Fantastic versio of no knead bread! Used half AP flour and half bread flour.
Thank you so much for the recipe! The bread turned out great! Also, loved your video!!
1/4 tsp yeast? Surely that must be a typo.
It’s not a typo.
Why is it that people question measurements on a recipe you have done 1 million times and have a video as well? I must’ve LOL for at least five minutes! And this is coming from a retired chef so I’m not surprised at the questions. I’m about to begin my first loaf and I’ll get back to you. I’m very excited!
Love this recipe! I have done this in the three hour and overnight versions. Jenny said it is very forgiving and she is right. I do preheat the oven and pot and i use Reynolds parchment paper. This is so good and easy…i love being able to have crusty fresh warm bread …yum…
Can you substitute beer/ale (room temp or heated?) for some of the water to help give the bread some extra flavor?
Otherwise I LOVE this recipe! I have made it several times and it always comes out wonderful. But I would also love to have some additional flavor without having to have the long proof time in order to achieve that end.
Thanks so much!
I wanted to tell you that I adore you and your recipes. I Remember your show. You are smart, lovely and humble. I recently came across your recipes and I am going to try them out. My sister will be viewing your website. Love you jennie
Hi Jenny! Enjoyed your YouTube video on the Dutch Oven no-knead bread! So I bought my little dutch oven….made the dough about 3 hours ago…measured exactly (using a scale to measure out 360 grams of flour)…and the dough is sitting, not rising/bubbling…nothing. Now what??? And it was very loose..not anywhere near able to “fold” 10-12 times…more like “spoon” it 10-12 times (which I just now did, hoping to get it to rise..??) HELP!!!
I’ve read your Q&A…going to pop it into the oven anyway and let you know what happens. Yeast WAS fresh, used hot tap water (not too hot)…thought I did it all…we’ll see. Wish me luck! ; )
I found your site awhile ago and love it. My wife passed and I have been trying to find things to eat that were a little different and also something interesting so I’m trying to cook. Also Dr. Fernow was my Dr. for 30 years and yesterday my daughter was talking to her and she asked about me and my daughter shared that I was watching you and following recipes to cook. Leslie shared that you had lived at Sebec and she knows you. I found that very interesting. Thank You so much for the recipes. Do you miss Sebec Lake?
I’m glad you’re enjoying my recipes but I never lived at Sebec Lake (Maine?) – I am from Canada.
It’s probably the yeast.
Hi Jenny, I don’t have a dutch oven but I do have a stone to bake pizza. Can I just put the dough with parchment paper directly on the stone like I do with pizza?
Thank you.
I make pizza on a stone using parchment paper (Reynolds brand never burns) so you can do that but it may not rise as much without the steam that’s created in a Dutch oven.
Dear Jenny,
Thank you so much for sharing your recipes. I made the no knead bread, came out a little under cooked. I don’t have a Dutch oven therefore, I used my corningware to bake it in. I did follow the same instruction as you stated in your Video. What do you suggest? I really can’t afford to go out and buy a Dutch over. I live on a fixed income and I enjoy cooking and baking for my family and friends. They all really do enjoy my cooking/baking.
Any suggestions would be greatly appreciated
Please look at the FAQs for Dutch oven substitute ideas.
Don’t slice your bread while still warm. Wait at least an hour until it has really cooled off. Bread continues to bake for a few minutes after removed from oven and pan. Good luck!!!
Hi Jenny,
Your recipes are so clear and fun that they make cooking enjoyable!!
I have made this bread many many times and loved your video. Love your humor too!!
I watched your Jenny show years ago and was sad to see you move on. But now look at you! Jenny is back!
I shared your bread & crunchy roll recipe with my daughter, her husband and grandchildren and they devoured the bread and rolls in minutes!! Good thing I made three loves that day!! They inhaled two loaves quickly but I kept one for me:)
My husband and I gifted our daughter with a Dutch oven and now she makes your bread with her little girl!
Thank you for sharing your cooking skills(I’m buying your cook book)!!❤️
Sincerely,
Jeanne
Thank you for the nice note but there is no need to buy the book. It is outdated and I am a better cook today. Plus, all of the best recipes in the book are already here, improved and simplified.
My recipe was really wet and hard to work with even tho I used 380 grams of bread flour. As U may know, its hard to add more flour after the 1st rise.
I may try again with 425 grams. Comment?
I struggle with metric weights because with my digital scale, flour never measures the same twice. One cup measures from 125 to 140 so adjusted my metric conversion chart as well as the measurements in the recipes.
THANK YOU JENNY !
MY FAVORITE FOOD IS……BREAD! SO YOU CAN EMAGINE HOW MUCH I LOVE YOUR RECEPY?!
I AM ENJOYING TO HAVE “visit” WITH YOU ON MY IPAD. YOU ARE A SWEET AND BEAUTYFUL LADY.
TODAY,I WILL MAKE MEAT LOAF.
I AM ALMOST 83 y.( jung!) BUT THIS RECEPY IS M U S T. ! to try!
Sincerely, Petronila
If I use 1.5 rye and 1.5 wheat flour, do I use more water? Thank you.
This bread looks amazing! I have a question
I don’t have a dutch oven but I have a stone type dutch over from Pampered Chef. Do you think that would work just as well?
Thank you!
If you’ve not found an answer, go to the Pampered Chef site, you will see you can’t preheat the stoneware which is essential in this type of baking. I have a perfect piece I’d love to use, but won’t as I don’t want it to crack. I’ve purchased a couple of great pieces of enameled cast iron on sale at Canadian Tire here in Alberta. (Cuisenart or Lagostina)
Thanks for helping out.
Followed the recipe first time making bread and it says to combine all the
ingredients in a bowl. That is not what you are suppose to do. So i had to start over once i realized my dough was not rising. Your suppose to combine the yeast and warm water first.
Followed the recipe first time making bread and it says to combine all the
ingredients in a bowl. That is not what you are suppose to do. So i had to start over once i realized my dough was not rising. Your suppose to combine the yeast and warm water first.
This recipe is wrong.
The recipe is correct. The yeast goes right into the bowl without proofing. You might find out what went wrong with yours here: https://www.jennycancook.com/no-knead-bread-questions/
I have made this bread many many times the 18-hour way exactly the same ingredients except with cold water …Jenny is right….you do not need to have the yeast rise you just throw it into the bowl I’m looking forward to trying the shortened method with hot water can’t wait delicious delicious
I followed the recipe and it turned out great. Although, I made whole wheat. But, the recipe and instructions were the same.
Excellent bread.
I’m making this today, but using white flour. What kind of rise did you get with whole wheat?
My 90-year-old father baked this bread, then sent the recipe to me. I made it today, and it’s amazing! I’d never baked bread in a Dutch oven, but everything about this recipe was easy, and the video was a big help. Thank you!
Do you have a recipe for a baguette?
Artisan Bread in 10 min a Day is a book and it has a great recipe
This is my favorite bread recipe. I make it a lot. I even tried it with all stone ground wheat flour, chia seeds, ground flax seed, hemp seed, sunflower seed & sesame seeds then topped it with flaked sea salt. It’s to die for and so healthy. I was skeptical at first that the stone ground whole wheat flour wouldn’t work but it came out perfectly.
Jenny:
Thanks so much for this fabulous recipe. Absolutely loved how it came out! Now that I’ve mastered the basics I’d really like to start adding other ingredients such as cinnamon and raisins or cheese and jalapeño peppers. My question is when would I add these ingredients and does the recipe need to be modified in anyway when I do this?
Thanks again!
I make this at least once a month and have been doing so for over a year. It’s super easy and impossible to screw up.
I had read about The NY Times no knead recipe and got a dutch oven specifically to try it out. I quickly found my way to this variation and have made only this since. I’ve experimented with different additions and toppings on the bread. I’ve since purchased a second dutch over so I can churn them out faster when I’m making them (two baked at once don’t require more time as long as the dutch ovens are pre heated).
It comes out perfect. Every time. Crusty. Chewy. Delicious.
Just as I was donating my Dutch oven, my sister told me all about this recipe and made me go into our pickup truck and get it back in house.
Well I tried your recipe and I have been hooked ever since! The recipe is so easy and our family loves them. They eat the whole loaf in one day and I have been making them non-stop. 😊
Thanks for your videos, you’re a pleasure to cook with. I am now making your cinnamon buns! Can’t wait for those too. My Dutch oven is the star of the kitchen again. Keep up the recipes. Your new fan!
This will be my fourth time making the bread, so easy and just better than what I expected. I have also added fresh garlic and rosemary to copy the bread at Costco. Making another loaf today.
Hi Trisha,
Were you successful in duplicating Costco’s bread? Care to share proportions of rosemary and garlic ? Thanks!
I just made this bread for the first time. I can’t believe how easy it is and it’s so pretty!! I watched the video first and I highly recommend watching it even if you’ve made lots of yeast bread in the past – this is a total game changer. Plus, I love Jenny’s sense of humor. Now I’m watching the flatbread video – I think that’s next on the list to tackle. I am now a Jenny fan!
THANKS SO MUCH FOR THIS RECIPE,IT’S EASY,QUICK AND VERY YUMMY.
IT’S IMPOSSIBLE TO MAKE A MISTAKE ,THANKS 🙂