Faster No Knead Bread

Faster No Knead Bread

No Knead Bread

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

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 4 hours, 25 minutes

Makes: One loaf

No Knead Bread


  • 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)


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

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

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

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

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

Faster No Knead Bread

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

My dough didn’t rise.

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

My dough was too dry.

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

My dough was too runny.

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

My bread wasn’t cooked inside.

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

Can I make it with Gluten-Free flour?

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

I don’t have a Dutch oven.

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

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

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

Doesn’t hot water kill the yeast?

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

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

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

How Do You Aerate Flour?

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

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

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.

3,338 Comments on "Faster No Knead Bread"

  1. Kat Wilson

    I first saw this recipe on YT, and then use this link when I make it. I might have already left a review, because Oh My! You made it less intimidating for literally ANY one to make this and it come out perfect EVERY single time! I’ve made it dozens of times, always great, especially when I’m feeling lazy! Just follow the very simple recipe!

    It’s a recipe that will last the ages, and I thank you so much for sharing and encouraging people to be amazed at what they can do.
    It’s not “just bread”, it’s a whole mindset.
    I now try all sorts of bread recipes and have become a pretty decent baker due to your introduction of this simple recipe.
    You are a bright light, keep up the great work!

  2. Marian Bengal

    I use to make your over-night no-knead recipe. Can I use the 4 hour recipe and just let it sit out for 12 hours?

    • Jenny Can Cook

      Yes, with cool water. Please see the description at the top.

  3. Kathleen

    There was one big problem with this bread recipe—IT IS WAY TO HARD TO LET IT COOL BEFORE SLICING!!! OMGoodness this bread is amazing. We love the hard crust with the super soft texture on the inside of the bread. Even more, I love how easy it is to make! The first time I made it, I made a big pot of soup to go with it. We ate so much of the bread that we were unable to finish our soup. I’ve made it many times and it always comes out perfect. It is super great just to have with fresh butter and jam. I’ve made it for numerous of my friends, and they all wanted the recipe. Thank you so much for introducing me to the wonderful keepsake recipe!!!

  4. Ronald

    Jenny, I have been making your “buns” using this receipe for a few years. I finally decided to get a Dutch Oven and make this bread. I picked up the dutch oven from the store and it was so heavy that I had to take it back. At 85 I can not lift that kind of weight, so my wife, of 61 years, purchased a lighter one from Amazon. I am in the process of making this now and using my new
    granitestone dutch oven for the first time. I hope you are well …I have enjoyed your Youtube presentations. Ron Hofmann

  5. Becky S

    Watched the YT video and decided to make this today, followed the recipe but did use Bread Flour (king arthur). It was just like the video and easy to do while home for the day. Great way to make use of the Dutch oven we got for Christmas. We might add more salt next time, but otherwise very happy with this. Thanks!

  6. Maria

    Hi ther i tried this recipe an my 1st time making bread ever, an it was great. Question is can the dough be frozen an cooked later. I thought putting the dough in the parchment paper an freezing it would be an idea then take out an let defrost an come to room temp then cook any suggestions or thoughts on this 🤔

  7. Heather

    Can the active dry yeast be subbed for sourdough starter? If so, how much starter should you use and should the amount go flour and water be adjusted at all?

    • Bonnie

      Maybe look for another recipe with same amount of flour, but uses starter for your answer. Also, may need to adjust liquid down a little?

      • Bonita

        Hi Jenny: I left a review, but I only watched the video now. Where did you get your oven gloves?

        • Jenny Can Cook

          I got the gloves at Bed Bath & Beyond when they had stores.

          • Layla

            They have the gloves on Amazon. Really large for my small hands but still more dexterity than mitts.

  8. Pam

    Made this bread several times, comes out beautifully… my only problem is the heat, makes the parchment paper smoke, fire alarm always goes off, every time🤪

    • Jenny Can Cook

      Try a better quality parchment like Reynolds.

  9. Star

    My first time baking bread. Read the recipe and comments, watched the video and it turned out perfect! We haven’t finished eating this one yet and I’m so excited that I want to make another already. Would love to try variations. Thank you.

  10. Wendy

    Just made a loaf and it turned out great! Lovely crust, soft and chewy inside. I used to do 18 hour no knead bread but this is so much faster. I’ll be using this recipe from now on.
    Question, can I substitute whole wheat flour??

  11. Tripper Dungan

    I have made this maybe 20 times and I love it. It’s the recipe I learned to bake bread on. 2 additions I make sometimes are sesame seeds on top before it goes in the oven or fresh rosemary in the doe when doing the initial mix. Thanks Jenny!

  12. Jenny

    I usually use a bread machine. But rectangular loaves with hole in bottom not nearly as nice, plus you gave to do some kneading. This recipe looks great and I am going to try it tomorrow!! Thanks.

    • Bonita

      I used your method although with some variations – I added Oatmeal and whole wheat, chia & poppy seeds. I also let it rest overnight & cooked in the a.m. Happily, it turned out quite delicious. I learned to make bread with the old method where you had to let It raise twice etc…. This is a game changer.

  13. Jennifer B

    Came out absolutely perfect!

    Question- can I mix semolina with regular flour?

  14. Debby Lynch

    Can this bread be frozen? My daughter is getting married and will be having a charcuterie board for the cocktail hour. We would like some artisan bread for it but I don’t want to be baking it the day or two before the wedding.

  15. Cindi

    Jenny, you are so right! This bread did blow my mind. Crusty outside and so perfect on the inside. So easy to make and doesn’t take all night. I’m in trouble now!!!! Delicious. Thank you so much for posting this recipe!

    • GIA

      First time baker ever here. Did you measure in cups and teaspoons or grams and does it matter ?I got confused with the measurements in cups, teaspoons vs grams. The flour conversion was okay as it is a big amount. But to measure yeast on a scale 1/4 teaspoon to make a gram was hard.We’ll see how this turns out.

  16. BrigetteO

    Best bread ever!! Watched the video a couple years ago and couldn’t believe how easy it seemed so I gave it a try!! I’ve been making this recipe ever since! Thank you so much ❤️

  17. Joan jeffrey

    You broke the code’s amazing ..amazing..I just can’t get over it..thank you ..for giving so much free time from making bread..that bread was so perfect and beautiful..just perfect…BUT WHAT MADE THIS WHOLE LEARNING EXPERIENCE .WONDERFUL ..WAS YOUR BEAUTIFUL LOVING SWEET PERSONALITY…YOUR Husband IS BLESSED TO HAVE YOH

  18. Brewer's Mom

    In November 2019 I mentioned to my son that I wanted to try no knead bread that I’d read about. I had also watched Jennie’s video. Later that day, my brewer son, who also loves to cook, sent me a picture of their counter with flour, bowl, yeast, etc. and the caption, “Damn you!” We love to share cooking experiences. By 10:00 that night, he’d proudly sent pictures of his first effort.
    Mine, the next day, turned out perfectly and gave me the confidence to try more recipes and to experiment with styles and shapes, as well as additions, such as caramelized onions and cheese, rosemary, various whole grains, etc. Besides being absolutely delicious, a loaf of fresh bread has become my perfect little hostess gift or the most wonderful way to say “thanks” or “I love you” ! I even buy inexpensive gift bags for special presentations. Thanks Jennie for creating such a charming and watchable video and adding a new dimension to my life!

  19. Chuck

    After a great first bake, I made some additions. I now add 1 cup of shredded pecorino romano, 1 tablespoon of sesame seeds, one tablespoon of poppy seeds and 1/4 cup of pumpkin seeds. Takes about 1 tablespoon more hot water.

  20. Darcie

    This is such a great recipe/process! I use bread flour (2 3/4 cup) and whole wheat flour (1/4 cup) as I find this combination is less “wet” inside once baked. Also, I use 2 tsp of salt instead of 1 tsp. I proof the dough in my warming oven on the “bread proof” setting. I also find that I prefer to get the dough ready at the last minute and not have it sit on the counter while the oven is preheating. If I leave it on the counter for that 30-40 minutes during preheat, my loaves don’t rise as high during the baking process.

  21. Peg

    Can you make cinnamon rolls with this recipe ?

  22. Kris

    Normally my bread turns into a corner stone for a building–no idea what I was doing wrong–but I made not just 1 but 2 loafs of this bread and I’m so excited. It was so simple I literally expected to take it to a curling rink (and my oven is starting a rebellion); but it was eaten and everyone loved it! Great recipe. Super excited to try the rolls.

  23. Jojo

    This turned out fabulous. I did add some coriander that I grounded and rosemary. Delicious. The only other thing I would change, and this a personal preference, I would increase salt to two teaspoons

    Thanks for a great recipe and easy to follow directions

  24. Edith

    This recipe is a keeper! Followed recipe exactly, but it didn’t bubble or grow. I went ahead with the recipe anyways, and wow, it came out great! Very good flavor and nice crispy crust. I found it alot easier than other boule recipes Ive tried. Thanks Jenny!

    • Jojo

      That’s funny because same happened to me but still turned out great

    • Peg

      Perhaps needs to be in a warmer spot. In winter, in my cold house, I use proofing in my oven.

  25. Lisa

    Easy and really fun to make! I’ve added walnuts, cranberries and tried other add ins too! People think I’m amazing with my bread! Ha let them think that!! Love the video!!

    • Monica

      Add-ins sound delicious!! How much cinnamon & how many raisins do you think I should add to make cinnamon raisin bread? I appreciate your suggestions! Thank you 🙂

  26. Kat Wilson

    I’ve used this recipe for years! Made too many times to count, with and without a Dutch oven.
    I have also cut the dough into thirds and made bread bowls for soup! I just add a pan of boiling water to the bottom of the oven to cook with the bread for a nice crust.
    Super simple and explained step by step in her video.
    Jenny, thanks for this and other recipes that have made me look like a pro! You are appreciated!

  27. Scootgal

    I have made this twice, following the directions precisely as written after watching the video 100 times. LOL. I have had great success. I returned the first loaf to the oven for 25 minutes, but it came out slightly darker than I wanted. With the second loaf, I returned to the oven for 8 minutes at 450°. I used a thermometer to temp the water at 125°-126°. I also used a thermometer for my oven, as Jenny suggested, and realized my oven needs an additional 3-5 minutes to reach temperature. Everyone ate the bread for Christmas dinner, leaving the store-bought rolls behind. This was so easy and fun to make. Side note: how awesome this is Jenny Jones from the talk show! Thanks so much, Jenny; I love your recipes, videos, and personality!

  28. Yvonne Thompson-Kponou

    An absolute treasure of a recipe!! Made 6 loaves for Xmas prezzies! Absolutely delightful Doubled the recipe and added 1 cupful each of cranberries, sultanas, walnuts and pecans, finely grated rind of an orange and crystallized ginger in tiny cubes! Delightful.
    Got a few good tips from you Jenny – like aerating and measuring flour. and letting the dutch oven be very hot !These steps should not be overlooked. I used King Arthur bread flour and added 2 tablespoons vital wheat gluten.
    Thanks for your professionalism
    Merry Xmas to you all and happy successful baking!!!

    • Mary

      I’d love to change up the basic recipe – your add-ins sound great! Is that 4 additional cups of ingredients – did you have to make any other adjustments? Thanks so much!

  29. Betty

    Love this bread! I’ve made the overnight Dutch oven bread before. I’ve always loved it. This was so easy without The wait time. Will be making this often. Absolutely delicious.

  30. Donna

    I am a big fan of Sourdough bread, but I make this bread often when in a hurry. I decided to try using some of my sourdough starter with this recipe and it worked out great! I used a half cup of my starter and a little over a cup of water.

    • Kevin

      Thank you for this comment, Donna. I’ve been experimenting with sourdough starter this year. For this recipe, did you make any other adjustments, or just the starter in place of yeast, and the lower amount of water?

      • Meggie

        Hi Kevin, I use 100 grams of my 1:1 whole wheat starter in place of 50 grams flour and 50ml water, otherwise recipe is unchanged. I stick with the yeast, the starter alone doesn’t get enough rise in the time allowed IME. I just use the starter to add a sourdough taste to the dough.

  31. Larry Steele

    I modified the “No knead” bread recipe by adding a cup of shredded sharp cheddar cheese, a tablespoon of garlic montreal steak seasoning, teaspoon of caraway seeds, 1/2 teaspoon of sesame seeds before the water. Once it proofed the 3 hours I folded in another 1/4 cup of cheddar cheese.
    Just before putting it in oven I sprayed olive oil on the top and sprinkled “Everything Bagel “ seasoning and patted a generous amount of cheese on top.

    • Cissi Louise

      This sounds absolute wonderful. Thank you for sharing.

    • Lynda

      Larry, is that a Tablespoon of garlic granules and a Tablespoon of Montreal seasoning salt?
      Or is there a Garlic flavored Montreal seasoning salt?

      • Lynda

        Just came back to say do not add too much salt or it will be really flat bread not to mention inedible because too salty. I make this recipe now with 1.5 cups grated sharp cheddar put in at the same time as water and flour and I use a tablespoon of Montreal steak seasoning for the salt as well as a teaspoon of Italian seasoning and garlic powder for flavor and it comes out amazing. Kids especially love it.

  32. Darla

    Super easy recipe. I made 2 loaves of bread today. I added 2 tsp sugar, 1 tsp cinnamon, 1/2 cup of walnuts, and 1/2 cup of dried cranberries.
    Turned out just perfect. Thanks Jenny! I’ll make this bread every week! Yummy!

    • Darla

      Hav3 ever put candy fruits,like the one that you use for fruitcake.thank you

    • DIANE

      Hi Dana,
      Are your measurements of additional ingredients for 2 loaves or per loaf?

    • Susan

      Are your additions per loaf or for the 2 loafs? Sounds wonderful!

  33. Anne

    My go-to recipe if I don’t have time for an overnight no knead bread. I’ve done with both 100% AP and also half whole wheat with great results. Even without scoring it makes a nice ear. Thank you!

  34. Theresa

    I have been make this bread for a couple of years. I love it. Today I made 2, one was onion and black pepper. The second was cheddar and garlic. I have made many others. Yummy

    • Mommalax28

      Yumm….. would like to know what other flavors/ spices you use in this recipe! TIA

    • Sandy

      Would love to try your garlic and cheddar bread. Can you please share amounts with me?

  35. rainbow

    can I use whey ( leftover from making cheese) instead of water or even buttermilk? thank you

  36. Donna

    No butter or oil?? Isn’t it tough??

    • Marilyn

      Hi Donna, Mine comes out crispy on the crust but soft inside. But I never leave mine in the oven more than 5 min beyond the initial 30 min and sometimes just 30 is enough. I’d watch it very closely after 30 min. My oven must run on the hotter side. Try making this recipe!

    • Anne

      This is a yeast bread, not a quick bread. I’ve never made a yeast bread with oil or butter.

  37. Nicole Costantino

    Good evening. I tried to make this bread and it didn’t rise at all. Is there a special yeast that I need to use. I followed your YouTube instructions very carefully. I am so disappointed. Please help. Thank you

  38. Sandra

    it has to put salt in the recipe what kind of salt do you use for your bread fine sea salt or table salt. please could I get a reply. thank you everyone 💓

    • Jenny Can Cook

      I have used Morton’s table salt and also Himalayan fine pink salt.

      • Kathy

        My Dutch oven is 7quarts. My bread will not be has high, correct? Do you think it will be a problem?

  39. Shawna Kinsman

    It snowed here in Wyoming today, so I made this loaf to go along with a pot of soup. It turned out perfect! Thank you for the recipe. Next time I make this, I’m going to add chopped-up kalamata olives and some rosemary for an Italian twist.

  40. Sandra

    was wondering if you use a scale to measure or just use cups. thank you

    • Anne

      I ALWAYS use a scale when baking. If you don’t have one, the scoop and level method is as close to perfect as possible without a scale.

  41. Nat

    Easiest and most delicious bread I’ve made to date! I make 2 loads at least twice/
    Wk now. Thank you!

  42. Connie C

    Easiest best tasting bread recipe ever!! Came out perfect!! Definitely a keeper!!!

  43. Marie Blanchard

    Bonjour Jenny,

    Why the crust is soft and not hard………
    I do exactely as described in your receipe.

    Merci for answering.

  44. Dylan England

    Love this recipe! I use more yeast and replace the water with beer. Some of the best bread ever!!! Thanks Jenny

    • Yen

      What temperature beer?

      • Eric

        I’ve used room temperature flat beer, usually a lager, for other bread recipes. I’d assume it would be the same for this recipe.

  45. Brandon

    I’m new to baking so this seemed like an easy intro. It didn’t come out right so I’m hoping to get suggestions on a round two because I feel like I got close.

    After 3 hours the dough had hardly risen and there were almost no bubbles. It was on top of my stove, under light and steam had formed under the plastic wrap. Pretty sure the temperature in the kitchen was warm enough. I had used very hot tap water as directed. I used a stainless steel mixing bowl. Flour was well aerated. Yeast was bought today and not expired.

    After baking it looked amazing, great crispy exterior but inside it was a damp sponge after cooling for a full hour.

    Exterior great, flavor great, interior texture was the fail for me.

    Thoughts? Advice?

  46. Rulla

    I love this recipe and the bread, but why does the bottom of my bread always turn out really hard? I leave it in the Dutch oven for about 5 mins after it comes out of the oven, and then I place it on a cooking rack. Sadly, it’s difficult to cut through the tough bottom of the loaf every time.

    • Bonnee

      Your bottom is hard because:

      1) The Dutch oven is placed too low in your over. (Try raising it up 1 oven rack level.)

      2) It is continuing to bake (the pot is super hot and holds heat) so the loaf should be turned out onto a cooling rack immediately.

      3) Your Dutch oven is not well manufactured (especially if it is made in China) and isn’t as even (all around) as it should be.

      Consider/Test these and see what happens.

      Wishing you joy!


    • Sarah Anne

      I also had this issue- I fixed it by first turning my oven down to 425. Then I removed the top after 20 mins instead of 30. I’m thinking my oven runs hot.

  47. Cheryl

    I froze my leftover bread. I thawed the bread, wrapped it in aluminum foil and baked at 450 for about 10 minutes. Then I opened the top and baked a few more minutes. Top was crunchy and bread warm and delicious.

  48. Debbie

    This has been my go to bread recipe since Covid . It is so easy and delish, plus the house smells so good! How do you store leftovers if there are any. Now that it is only 2 of us, we don’t finish it in a day! Lol

  49. Cheryl

    I made the bread exactly as per recipe except I used my instant pot for proofing. Nothing ever rises in my kitchen but since the instant pot, using low yogurt setting, I have had success. Delicious! Thanks for the recipe.

  50. Judi

    This bread is a favorite of my family and friends. I add ajar of sliced,drained kalamata olives from Trader Joe’s and a large handful of gruyere cheese. Before I put it in the oven I spread some more of the cheese on top. Deliciousioso!

  51. Gerry Happy

    Turned out great! Deeelicious. Having with homemade French onion soup tonight.

  52. Bea

    This is a fantastic recipe, I have been making it almost weekly for my family. I add various things to it (cheese, herbs, seeds….) and it always come out great.
    Thank you Jenny!!!!!

  53. Charles

    Can I do dough and put in refrigerator overnight

    • Jenny Can Cook

      You can do the overnight version using cold water and let it sit at room temperature overnight. See the note at the top of the recipe.

  54. Brittany

    I’m bummed because I didn’t think I needed to read below to properly do the recipe since you clearly explained everything else & now I think my loaf is ruined😩 I boiled the water because to me that’s what “very hot water” means. Is this salvageable or trash?

    • Jenny Can Cook

      Boiling water will kill yeast so the loaf is not saveable – sorry.

      • Jan Ess

        To be fair to you, you did explain quite well in the video the use of very hot tap water.
        I’m making this bread today and looking forward to the result.

  55. Shawna

    Is this bread able to be cooked at 400? My oven only gets that hot. If so, does the time need to be altered?

    • Michael

      Do you have an external thermometer to verify the Temperature?
      Not critical but will help with the cooking time, I’d extend it by 10 mins and then check the bread internal temperature

  56. Tracy

    Love this recipe and make it almost weekly, it is now my main source of bread. My coworkers could not believe it was a no knead recipe and I give out this web page regularly. I am very picky about bread but also disabled this is a great recipe for me!

  57. Sam

    hi :), i am a 20 y/o girl currently live in Taiwan, I just want to say that I am so happy when I found your YouTube channel, your videos makes me feel warm inside like a No knead bread fresh out of the oven!ha! But most importantly, all the recipes I tried(meatloaf, Apple pie, rolls) are delicious, they are Perfect! I am also very very happy that I clicked on your website and find that you are still posting recently!!! God bless you and your family and every one of your subscribers too!
    Sending so so much love to you!
    Best regards,

  58. Patrick

    I’ve made this several times over the last several years. It turns our great every time and my family loves it. It’s so easy too. Jenny, I wish you would start making videos again, not only are your recipes good, your comedic timing is also great.

  59. Catherine

    Hello, I’ve been making this bread since the pandemic began. It’s a fav of my family, and I also add it to my Christmas gift baskets I make for my friends and neighbors. I have not attempted making my own jam. If anyone has a recipe to share I’d love to try it.

    • Tina

      Catherine, thats exactly when I came across this recipe too. It is by far the easiest and tastes wonderful!! Good eats!

    • Vicky

      Instead of jam try this strawberry butter- a jar of simply fruit – strawberry. put in food processor with 1 stick butter til blended. So yummy I can eat it with a spoon! Try any simply fruit flavors- bet they’d all be great.
      Simply fruit is a no sugar jam- no artificial sweeteners, just fruit juice.

  60. Jenni P

    I have literally attempted this recipe 4 times – not once was it anywhere as wet as the video. I even aerated and sifted multiple times, then went to the store and purchased “fresher” flour in case that was the problem …. but, nope. Still dry. I commend all you successful home bakers that are enjoying this recipe, but I am looking for different one.

    • Shelly M

      So sorry you’re bread has been unsuccessful. This is a truly wonderful and easy recipe! Jenny states emphatically in her written instructions NOT to sift the flour, this is probably the problem. This dough also does not need to be overly mixed. Hope you give it another try!

    • Joan

      Could your oven be running hotter than the temperature setting? Or maybe you need to bake it a 5 or 8 min less than the recipe recommends.

      For the second bake session with the lid removed, I left the bread in for only 10 min, not 15. In the mixing process, my dough was not as sticky as Jenny’s in the video but the bread was excellent.

    • Jo

      I had the same problem as well – until I actually WEIGHED the flour. 380-390 grams makes a much wetter dough. 3 cups of flour can make the loaf too dry. This recipe now turns out perfect for me every time and I use different flours.

      • Barb

        I think you’re right about weighing the flour, it does make a difference. I was surprised. Now I weigh most dry ingredients when I bake.

        A old lady can learn new tricks. 🙄

        Thank you Jenny for the great recipe.

      • Sandra

        thank you for your comment about weighing the flour. I asked a question awhile ago if you should weigh or use cups to measure nobody replied so I was very grateful for your comment and help

    • Brian S.

      I’ve tried many other recipes but landed on this one because it is bulletproof as long as you directly follow it. Baking is science, use the weight measurements for flour, be precise with volume measures for yeast and salt, don’t cheat on rising time, it’s crucial, and make sure you pre-heat the Dutch oven to 450F. Use an oven thermomtr. to confirm and to ensure your bread is baked use a meat probe/thermo to make sure it’s 207F or 96C to confirm it’s finished baking. It’s not the recipe it’s the accuracy.

    • lexi

      Please weigh your flour using grams. If your dough is too dry after mixing it you can mix in a little more water a Tb. at a time until it’s a mildly loose dough, then cover it and let it rise. There’s a bit of art to making bread and this recipe is very forgiving, but allow yourself room to improvise.

    • Meranda

      If your climate is dry this may also be a factor. I live in a condo and find it has dry air. So I just eye ball it and add a little more water as needed. I have also found this recipe very forgiving. I don’t weigh my flour but I do loosen it up with a fork before measuring. I have had great success with this recipe.

    • Tina

      Jenni, are you in a higher altitude? I dont know if that makes any difference but maybe? Also dont let your salt and yeast touch when adding to the bowl. Only when mixing with the water. I put mine on opposite sides of the bowl. Aerating your flour just means stirring it in the canister to loosen it up, then scoop it out into a dry goods measuring cupand do not pack it, just run the spoon handle or a knife over it to get rid of excess flour. Dont use a liquid measuring cup with the flour. Or just weight it, but make sure you aerate it. I sure hope you give it another try. Its really fun to make. Good luck

    • Levent

      You can use the fast recipe with 2 table spoon of yeast and add couple more spoon of water and make sure the water is as hot as it gets on your tap. Mix everything in a gallon freezer ziploc bag. A lot easier to mix and raises very well. Put it a big bowl of hot water(from the tap) and cover with tea towel. Raise 1 or two hours and follow the recipe to bake. Comes out amazing every time.

  61. Terry

    Added garlic,rosemary,and Parmesan cheese. Do die for!

    • Maggie4370

      Sounds great!

    • Barb S

      Loved the bread … first time !
      Looking forward to many more.
      When do you add mix ins?
      Cinnamon , raisins, or cranberries?

  62. Maggie4370

    I made olive bread with this recipe for dinner tonight. It was amazing!

    • Scott

      My favorite is to grate a cup of cheddar and stir it in. Friends like it, too.
      You can also use dried sweet pepper flakes but you need to watch the water amount because when you reconstitute the flakes in water this adds too much more so you need to cut back a bit from the 1-1/2 cups originally called for. Really good taste.

    • Scott

      Black or green? Chopped, I would guess. Please let me know.

      • Jenny Can Cook

        Here is my olive version:

      • Chuck

        I like the cheddar idea.

        I add a cup of shredded pecorino romano, 1/4 cup of pumpkin seeds, rounded tablespoon of toasted sesame seeds, and a tablespoon of poppy seeds. I also boost the yeast to 1/2 teaspoon.

        • Maggie4370

          I have also made this recipe with a spice called “All That” from Doorstep Peppers, LLC. It was delicious!

          This dough recipe is so easy to work with!

      • Maggie4370

        I used mixed olives and chopped into larger pieces. I used a little of the olive oil in the dough.

        I can’t wait for fresh peppers to come in. I will make pepper bread. My husband grows all types of specialty peppers. Last year I made bread with Ghost peppers, and it was a hit. We liked it toasted with cream cheese.

    • Tina

      Maggie, YES!!! I did the same! Walmart has a pack of greek olives and black olives mixed with oil and spices, I just threw it in! It was so good. Try cinnamon raisin with walnuts, to die for!!! Makes nice sturdy french toast too!!

  63. Lucy

    Can this bread be put into a loaf pan? (3200 comments so I can’t look through all of them)! 🙂 Somebody let me know if you’ve tried it please. I know Jenny has the other loaf bread recipes but I love this one and so easy for this non-baker.
    ***Made this recipe and Bread turned out perfectly! Thank you Jenny! ***

    • CanV

      If you read the instructions Pt.6 and 7 are the secret to hi-hydration breads, and that is lidding to bake and then finishing uncovered. So a loaf pan doesn’t have those functions. Check this recipe /procedure out instead.

    • Kathy

      Lucy besides a cast iron pot, you can use the clay pots called romertoph which I use all the time to make this no knead bread with the parchment paper.


    I made the bread to the first rise but called away so I refrigerated it covered. I need to bake now. Should I leave at room temp as is or punch down and use the scraper to turn a few times and let it set again for the 15 minutes. This is the vert quick bread using hot water.

  65. Pamela

    How do you store the leftover bread?

  66. Karie

    Very good recipe. I did add some Garlic powder in the folding process an the last couple of folds I added cheese. The last 15 mins. Of baking I sprinkled more cheese on the top. So good

  67. Peggy

    If need be, could this be made into a double loaf? How much longer would it need to bake. I made this recipe many times, took it for a work potluck. Everyone ate it all before lunch, & i didn’t get 1 bite!

    • DDF

      You can double the recipe but I find it’s better to still bake 2 separate loaves otherwise the center doesn’t fully cook

  68. Mary

    Jenny, this recipe is such a gift to me! I make it all the time and now I’ve even shown my husband how to make it! He is so proud of the bread he makes! Thank you so much for your wonderful video and recipe!

  69. Barbara

    How do I incorporate egg and yogurt into my recipe?

  70. Lealyn

    Made this bread for the first time today. It was a hit with family, thanks Jenny. Your recipes are so easy to follow you’re making me a 👩‍🍳

  71. Robt

    Hey so I’ve been making this bread from Jim Lacey’s book for many years but just found this. Does the difference in the rise times affect the crust flavor or chewy crust texture? What’s really the point of the 18 hour rise if
    It can be done in 3?

    • Neil

      The 18 hour rise will add additional flavor to the bread because the dough will ferment slightly.

  72. Denise

    Sent a photo and comment previously

  73. Guy Cesario

    This is a great recipe! I’ve made it multiple times and it’s always perfect.

  74. Della

    When is it a good time to slash the top of the dough? I like how that looks.

    • Jenny Can Cook

      It usually cracks on its own but you can slash it just before it goes in the oven.

  75. Nana Pat

    I love your video Jenny. You make it look so easy.
    I note you added the salt on top of the yeast. Salt kills yeast, so it should be incorporated into the flour before hand, or after the water. Some comments mentioned gummy bread, this could be from slicing too early. You need to let the loaf cool completely, at least 1 hour before slicing. The dough keeps baking even after you take it out of the oven and to ensure a lovely fluffy crumb, you need to wait! I know, it’s torture smelling that wonderful aroma. I have been baking bread for a number of years now, and I will be adding this to my list of go to favourites, but making the slight adjustments I mentioned above. Enjoy baking everyone. It can be just this easy!

    • Jenny Can Cook

      I made it a point to incorporate the salt and yeast into the flour in my video and to combine them in the written recipe. I guess it’s easy to miss but it’s there.

  76. Jo

    Love your no knead bread re pie. Have made it many times. I’ve had requests for bread bowls as a smaller version of your recipe. If I were to use the same recipe and make two loaves out of it instead of one large one, how would that affect the baking time?


  77. Lee

    Arated my flour, measured hot water, flour, yeast and salt very carefully… dough was completely dry. Wouldn’t even combine.
    What do you think could be the problem?
    (I finally added about 5 Tbsp of water just to try to salvage this… probably won’t turn out, but hated to just throw it out)
    Anxiously awaiting your opinion🤷‍♀️🤷‍♀️

    • Jenny Can Cook

      It works for me and countless others just as written. This is posted in my FAQs: If you have followed my recipe exactly with no changes at all and it doesn’t look right before baking, don’t make adjustments to try to “fix” it. Trust the recipe, don’t change anything and continue as directed. You may be surprised that it turns out after all. (If it’s as dry as you say, adding water is not a problem)

      In any case, keep going and it will probably still turn out.

      • Lee

        Thank you for your very quick reply!
        It’s in the oven now. Crossing my fingers it turns out edible… lol
        ( especially because I made some homemade lentil soup that I’d love to serve it with! 🤞)
        I will definitely try it again no matter how it turns out because yours looks so delicious!

      • Karen P.

        Love this recipe! I have found this is very hard to incorporate the flour and water. So I put my hand in there and mix very quickly. Then I put it in the microwave with the light on. This is a nice warm spot to speed up the rising process. Continue directions. Turns out perfect!

    • Slam

      If your flour is very dry it will absorb more water. This can happen with not fresh or older flour.

  78. Oma K

    For some reason the bottom of the bread is getting a thicker, darker crust and hard. I’ve made it before without this problem. Any ideas to do for a more consistent crusty thickness is appreciated. I did drop the temp by 25 degrees and this isn’t as bad.

    Thank you in advance.

  79. Lisa

    I made the bread twice today just to make sure I wasn’t doing anything wrong. Both times it came out looking exactly as it was supposed to it. So crispy on outside etc. Taste good but I can’t figure out why the inside is a little gummy -it’s cooked but it’s not flaky and light as it should be. It’s a little dense and I don’t know what to do to change that. I followed the recipe exact. I did have to add a little more water because each time a cup and a half just wasn’t making it wet enough to incorporate all the flour.

    • Jenny Can Cook

      A couple of thoughts. First, look at the FAQs. Second, let it cool for a while before slicing, and third, follow the recipe exactly without adding extra water. I make this loaf regularly and it never fails. I suspect it’s from the extra water. Maybe someone else will have some input as well.

  80. Helen

    We have made a few loaves and the first two came out perfectly, but now they are refusing to rise and are gummy and wet on the inside.

    • Neil

      Your yeast could be old or the water was too hot and killed the yeast. I know the recipe says 130 degrees, but I stay around 110-115 degrees to play it safe. Works well every time.

  81. Randi

    Fabulous. Came out perfect!
    I’ve been making a no knead peasant bread and this equals that and just as easy.
    I added Parmesan to the dough after the 1st rise.
    Just delicious.
    Also made it with all organic.

  82. Gloria

    Would anyone know if sugar could be added to this recipe. For my taste, I missed a balance of salt to sweet.

    • Robert

      Yes you can Add Sugar. I add about the same amount of sugar as salt. The BREAD is excellent.

    • Martha J

      I added honey (same amount as the salt) and it was wonderful. I’ve made it both ways and I like the honey (from my own bees) I think the yeast likes it too. Thanks JENNY!

  83. Karie

    Very good bread! I made it a cheesy garlic bread. Added the Garlic powder on top of the dough before the 2nd rise. Baked the last 15 minutes with shredded cheddar cheese sprinkled on top leaving the parchment paper on so cheese wouldn’t bake onto the pan

  84. Mhoward

    I followed as described. Only had self rise flour. I was confused about the 1/4 taproom of yeast but that’s all I used. My dough was dry it never got wet and bubbly. I proceeded forward anyway and it never rose. Cooked it anyway and it still was tasty. Go figure. Not sure what I did wrong. Bread loaf was small but we ate it.

    • Lisabird

      Mhoward–baking is a science and can’t be easily altered like other recipes. You used self rising flour instead of all purpose flour. Self rising has baking soda and salt in it which probably stopped the yeast from working. Salt impedes the rising properties of yeast which is why there is only a tiny bit in Jenny’s recipe. Try it again with the right flour and be sure to aerate the flour as she suggests.

    • Robert

      I found the same issue. I use 1/2 teasp yeast and about 1 3/4 warm water to get the “shaggy dough”. I think where you live, your air and humidity, …and your oven….try it a few ways till you get it right…My first attempt was lousy and I followed to the exact recipe – my thought was that the “yeast” was old…So I got new yeast, I use 1/2 teaspoon of yeast, then 1 teaspoon salt and 1 teaspoon sugar….I found this it now the RIGHT measures for my climate and my oven.

  85. Jacolyn

    Could I use my clay bakers for the bread?

    • Susan

      Yes! I used my pampered chef stoneware Baker with lid and it worked perfectly

  86. Jacolyn

    I was making Sourdough when Covid hit….loved the bread but so time consuming.
    Loving this bread and so appreciate everyone’s tips and tricks.
    Thank you,

  87. Maryke

    Can I make this in my stand mixer using the dough hook?

    • Vivky

      Do not use a dough hook. It wiill be over mixed and not turn out good. Mixing is easy peasy and not so much clean up!

  88. Rhonda J

    Made this for the second time tonight and my family loved it again! But who doesnt love fresh bread right out of the oven? It comes out very crusty, but soft and moist inside although very dense. I will continue making it! ❤️❤️

  89. Kathy

    I’m not sure why I forget how ridiculously easy and delicious this bread is to make💕 I always recommend that friends watch the video. You’re so dang cute ( love the baseball comment😊). Every time I eat this ( ccrruunncchh), I can’t believe how simple it is to make. Thank you a million!

  90. Cheryl

    I absolutely love this recipe and use i quite often. We moved from the Northeast to SC and a good crusty bread has been hard to find ! I also add some garlic powder and Italian seasoning for savory flavor ! Thank you for sharing …. This is a game changer

  91. Rose2323

    I made this bread for the first time yesterday, and it came out beautifully. I even used flour that expired 2/2022. Don’t judge. It was so easy and delicious that I made another loaf today. This can be dangerous. Thanks Jenny.

  92. Phillip

    This is our goto bread recipe. So easy I doubt it will work every time, but it does. Makes me look like a pro. Flour, salt, yeast and water. Magic.

    • Susan

      Agreed! I cant believe I can make this beautiful bread. It is shocking!

      • Kathy

        I think that every time I take the first bite! It’s like a miracle😊

  93. Catherine F.

    This is a delicious fool proof bread you don’t want to miss out on! Super impressed with how easy the process was, and I love Jenny’s YouTube video on it too! Can’t wait to bake some more. Yummy!!! It’s so soft and crispy on the outside. Just perfection.

  94. Tracy

    I love the crisp crust and fluffy bread inside! Perfection that is so easy. I didn’t have a dough scraper, so I used a spatula. It worked, but I decided to buy a scraper to make it easier next time. It was on my wish list anyhow. 😉 I also didn’t have a Dutch oven. I used my covered turkey roasting pan with the cover. It worked perfectly. I plan on sticking with it rather than having to pay for an store another piece of larger cookware. Thank you for the recipe.

  95. Kar

    When could you add ingredients- like olives, cheese, etc?? And how much? I love the plain bread – it’s delicious and so easy! But might be fun to add something extra next time 😃

  96. Eufemia

    Love your videos and recipe’s, especially the ones I can make vegan!! Your so awesome!!!

  97. Maryann

    Loved how easy this is! Tastes great. Next time will need to double recipe but wondering if it will need to bake longer. It will be our go-to recipe. Jenny, love your dry wit too!!

    • Tom Martin

      I was so taken by you and how the bread turned out I just had to make it. Glad I did. Now today I doubled everything in the big bowel, It was a big mistake. My dough was way to wet. Or I didn’t measure water correctly, I’m not sure what the cause was but it was very wet. I threw flour at it and tried to fold it but what a mess I had. Never panic all will work if you think it out. I cut the big mass in half and more flour folding it quite a few times. Things begin to shape up. Then it was on to the parchment paper covered bowel. Then do the same to the other half of the mass. OK now that the second one is shipped up and resting I put first half in hot pot and in the oven. OK I’m back in controll and baked it done. This bread formula is easy and to much fun. I’m 77 and having fun. Even if I give it all away it’s worth every minute I spend on it. It’s better than the under water basket weaving. And we can eat the results of this new fun.

  98. Beth

    Would a 3 quart dutch oven work or would it be too small?

    • Darla

      I also have a 3qt Dutch Oven, and I cut my dough in half after the 1st rise. I then cook one at a time.

  99. Sarah B

    So I doubled the yeast because it expired, ran out of white flour so I added 1/2 cup whole wheat flour, also mixed a tablespoon of honey in the warm water. Let it rise the alloted time and not too much happened, threw it in the fridge. Took it out the next day, it still never rose like it should. Dumped it out of the bowl, folded it a bunch, let it pretend to rise again and stuck it in the oven. It rose a bit and it tasted great. Yes I realize this is no longer Jenny’s recipe, I just found humor in it.

    • Rita

      I got a kick out of it. Sounds like something I’d do 😉

  100. Kathy

    This is my go to bread recipe – it always turns out perfect and it is so easy! I highly suggest watching Jenny’s video while making it the first couple of times, it’s super helpful. The resulting loaf will impress and makes a great gift!

  101. Joyce

    I have a toaster oven only but I want to bake small loaves of bread. A Dutch oven will not fit can I bake the bread on a stone. I also don’t know how to halve recipes correctly to get smaller loaves

    • Sarah

      Joyce, I would make the recipe as printed, but halve (or cut into thirds) the dough, to fit in your toaster oven. Bake them back to back, or save some dough for fresh bread the next day.

  102. Mercedes

    Thanks so much for this recipe.. I followed all instructions including the water temp and amount of yeast (I see those are big topics on this comments section) It was perfect! I just baked my second in the same day.. so satisfying and delicious.

  103. Monica

    Hi! My bread is in my Dutch oven now and I can’t wait to try it! My question is this: how do I make a larger loaf? We’re a family of 5 and I don’t expect this to last more than a day ;). We do love our bread over here. Thanks!!!

    • Diana

      I make a larger loaf because I only have a larger dutch oven, and we love the extra bread anyway 🙂 Here are my measurements for 50% increase:
      4.5 cups (585 grams) flour
      1/2 tsp. yeast
      1.5 tsp. salt
      2.25 cups water (add water slowly – may not need all – watch dough)

      Happy Baking!

  104. Lisa

    For anyone curious about whether Jenny’s No Knead bread can be adapted to make a French baguette; happily the answer is YES!

    Rather than making one boule after the initial 3 hour rise, simply divide dough into two rectangles and shape by folding and rolling into 2 baguettes. Lay the baguettes on parchment paper on a cookie sheet, cover and let rise the usual 35 minutes as Jenny’s recipe calls for, while your oven is preheating to 450.

    Then when you put your bread in the oven, also place a muffin tin (or other pan) filled with water and put that on a rack on a lower rack. This will create the steam needed to help develop the classic crusty exterior. Mine took about 25 minutes to bake. Thanks Jenny for all your terrific recipes!

  105. Frankly

    Can I make multiple loaves and freeze them and if so how.any info would be appreciated. Thanks in advance ☺️

  106. Cassandra m

    I love it! I can do this! My husband and family loves it. I bought a $50 Dutch oven so I could do this! I can do this! Thanks , Jenny. I watch your video over and over.

  107. Jake

    I’ve made this three times. Each time it’s better – I’m adding 1 tbsp each of flaxseed and sunflower seeds to the mix. Thanks Jenny.

  108. Tawnya

    I am going to make this bread in a day or so but don’t have a Dutch oven. Can I use a large cast iron skillet with tin foil on top?

    • Jenny Can Cook

      Please see the FAQs.

    • Padilva

      Do you have a stock pot? Or a large Corning ware? What do you cook your soups in? That would do. Just so it’s big and has a cover.

    • OmaK

      Tawnya Yes you can use a cast iron skillet I use a cast iron chicken fryer (it’s a little deeper) or Dutch oven than another cast iron skillet for a lid.
      Put both in the oven to heat at the same time. It is a little harder making sure the top skillet is upside down and on as close as you can to keep the steam in. I’m not sure if aluminum foil would take 450 deg heat or how to get it tight.
      However you could place a pan on the bottom shelf with water in it to create the steam if you only have one cast iron skillet. If the top starts to brown too much before the 30 min bake time is up lightly cover with foil. When I’ve had to use only one skillet when I add foil I spray the oven with water quickly before closing the foodie added steam.
      Good luck on your bread baking. Which I’d known this method years ago.

  109. Vera

    Can the covered dough be left for more than 3 hours? Like 5?. P.s. I love Jenny ❤

    • Lisa

      Yes you can. I’d recommend at 3 hours folding it in on itself. Not punching it down. Then let it rise for the last 2 hours. Bake as Jenny says.

    • Oma K

      Yes it can sit longer than 3 hours if it’s not in a real warm place. I have put it in the fridge overnight and let come to room temp then let rise till it doubles. Put out on floured surface fold over and let rise on parchment paper till your pan/s reach 450 deg.
      Takes a few hours so don’t think this is a short cut.

  110. Scott T

    Hi Jenny, Why only a 1/4 tsp of yeast? I’m used to adding a full teaspoon to most bread recipes.


  111. Jay

    Thank you Jenny! Feel better now. 😘

  112. Jay

    I just purchased an expensive Dutch oven for this recipe but it warns not to heat it up with nothing in it because it will harm the enamel. This recipe says to heat in 450 oven empty before putting in dough. How is this going to work?

    • Jenny Can Cook

      That means not to heat it empty on the stove top. In the oven is okay as long as it’s rated oven-safe to 450.

    • Gene

      Jay, your DO should be fine. I think that’s only a warning for stove top cooking. Mine makes that distinction.
      I would caution you and all to watch out for the lid handles. The metal ones are safe but the plastic(?) ones are not safe at those 450° levels. I have a mix and need to switch them around. They are nice for stove top.

  113. Janet

    I have a convection oven which heats up quick. If i put it in the oven waiting for it to heat up it wont sit in the oven very long. I really want to make this, thank you

    • Laura

      I am making the bread for the first time today, but I believe you put an empty Dutch oven in to preheat, then put the dough in the hot pan. So the bread itself is not in the oven while preheating.

      • Jenny Can Cook

        That is correct. This recipe calls for the dough resting at room temperature, not in a warm spot.

  114. quitogirl

    Great easy recipe. I add rosemary and everything but the bagel seasoning right before i put in oven, Brush with olive oil when it comes out of oven and sprinkle sea salt.

  115. LP

    I have never made bread before today. I decided to make it to go with our Thanksgiving dinner. It turned out perfect, everyone loved it. Instead 1/4 tsp of yeast I used 1/2 teaspoon. Thank you for such an easy bread recipe!!!

  116. judy k

    can i bake the next day if i place it fridge?

  117. Michael

    Would this recipe work with gluten-free bread flour, such as from Bob’s Red Mill or King Arthur?

    • John

      No. You need wheat flour for gluten so the bread rises. Jenny says this somewhere in her video near the end.

  118. Natalie

    I have made this recipe a few times and it is delicious. I would like to know if the bread can be frozen? I don’t want it to lose it crispiness

    • Angie

      I have frozen the bread, and when I use it, I just reheat in the oven to crisp it back up.

  119. Luisa

    Hello — hoping someone can help me. I am having issues with my brought not rising. I tested the yeast tans it’s healthy. I am following the recipe to the T. Only possible variance is the water temp as I’m not checking it with a thermometer. I am using hot — not scalding— but hot tap water. I have tried twice already with no luck. Before I waste more flour (which by the way I am using bread flour) thought I ask if anyone may know what May be the issue? Thank you so much in advance!

    • Caroline

      What I’ve learned with yeast. If your house is too hot or cold it won’t rise. I know this from experience. Maybe that might be the issue. It kinda has to be just right. Like 70 -75 degrees inside. When I’m temp is like this it comes out every time. Good luck and Happy Thanksgiving 🍁

    • Julia

      I think there is a typo with the yeast. Try a full packet of yeast. That’s what I use.

      • Jenny Can Cook

        There is no typo. The recipe is correct as written but is also flexible as I’ve seen in the comments.

    • Gretchen

      Try bottled water, not tap water. Also, if your water is too hot, it will kill the yeast. Invest in a thermometer to make sure it’s the right temperature.

    • Ellen

      Proof your yeast with the hot water first. If the yeast is good, it will thicken and bubble. Then add the liquid to the flour/salt mixture. If your yeast is old, it will not bubble.

    • Bill

      Double check the water temperature
      Seal the bowl with the saran wrap.
      Good luck.

    • Michele

      If your flour is expired or closed to expired this can happen. Also, make sure your water isn’t too hot for your yeast, it will kill it. Check your yeast package for ideal temp.

  120. Linda

    Can this recipe be used to make rolls? Still in Dutch oven?

  121. Anita Alfred

    Ladies, I’ve made this bread many many times. Also added black olives/rosemary.
    sun-dried tomatoes and olives.
    even made it with mango pulp mixed into the water, of course to the measurement.
    Jenny, you’re awesome. love love your recipes.
    I made the cinnamon buns and it’s my go to recipe. I even made it in Guyana South America, last Christmas for breakfast….it was a big HIT

    • Lisa

      Hi Anita
      When do you add in the extra ingredients like olives and sun-dried tomatoes.

  122. Darby

    Your recipes always turn out just like you say they will!

    Electric bills are getting pretty high, can I double the recipe successfully?

    • Anna

      I always double the recipe. The cooking time stays the same too, in case you were wondering.

      • Jennie

        Double the recipe as in two loaves? Or one bigger loaf? I have a huge 8qt Dutch oven and if I make a double recipe loaf will it take longer to cook? I’d also like to make more at once but a bigger loaf..maybe I should try and see 🙂

  123. Cathy

    Any high altitude adjustments?

  124. Victoria

    I make this bread ALL OF THE TIME! It pairs great with stews, roasts, bread for grilled cheese and sandwiches, and even makes a great garlic bread.

    I’ve also made different loaves with rosemary, sundried tomatoes, and even a jalapeño cheese bread. This bread recipe is so versatile and forgiving, it’s great for those of us who don’t have the time or patience to knead bread and let it rise overnight.

    Thank you!

    • Gina

      What fantastic ideas to add in! Thank you for sharing. I’ve made it with double smoked cheddar, garlic and thinly sliced onion. Yum!

    • Cathy

      When do you add these extra ingredients? I’d love to try adding olives or cheese.

  125. Michael in Brooklyn

    Any tips for using a silicone bread maker?

  126. Bel Lopez

    It turned out good tho I don’t gave a dutch oven. I used stainless steel bowl and aluminum foil as cover.
    Thank you so much Jenny you made it easy.

  127. Teri

    I am seeking the nutritional information for this recipe. Thank you!

    • Jessica

      Look it up on each of your ingredients. Then determine how many slices/servings you divide it into for per serving breakdown if that is what you’re looking for. Should be simple to do since you only have calories for flour, yeast and any extras you add.

  128. Boomersixtytwo

    Lol. I watched your no knead video on YouTube. Your enthusiasm resonated with me as I make a loaf about every 2-3 days. I give loves to neighbors at Christmas. For the entire video I kept thinking she really favors Jenny Jones. Lol. It wasn’t until the very end I noticed the Jenny sign in your kitchen. Still I’m thinking it’s a coincidence. Then I snooped and ….it’s you! PS. Ever been to Dog River? Do you watch Corner Gas?

  129. Joanna

    You’re not joking when you say this bread is forgiving! I totally goofed on the amount of water. Forgot to measure it after it was heated and just dumped it all in. So decided to put your statement to the test. Had to guess at the added flour, yeast, and salt but got it to a similar consistency as yours in the video. Came out FANTASTIC!

  130. Joy

    After 30 minutes when you remove lid, do you take bread out of pan to remove parchment?

    • Lauren

      Hi Joy: I believe, if you follow Jenny’s directions, you’d have to also remove the bread: the parchment paper is, after all, UNDER the bread. However, this an easy-peasy step, takes only seconds, and can even be skipped ( my son does, as he and spouse do not want super-crispy crust(their words).

    • Mike


  131. Cyndee J

    I have made the three hour and two hour rolls many times now. My husband and I are addicted to them. They make our dinners special.

    I find the two hour roll recipe to work much better, for me anyway.

    After I rise the dough for two hours and form the rolls, I let them rise for about an hour and they really puff up.

    I bake them for about 24 minutes in my toaster oven which I think holds the 450° heat better.

    For whatever reason the two hour rolls are crustier and flakier than the three hour rolls that tend to have a harder crunchier crust. Especially when frozen and reheated.

    So again I prefer the two hour recipe with 1 1/3 teaspoons of yeast, 1 tsp salt, 1 1/4 cut warm water, 2 1/2 cups flour, either all purpose or bread flour works the same for us.

    We have two rolls with dinner after baking, then freeze the rest. I reheat them at 400-425° for eleven minutes. I take them out and let them sit a few minutes to cool and settle before serving.

    Yum!! Thanks Jenny.

  132. Marianne

    Dough pool was very loose. I added more flour as I was turning with scraper taste was excellent
    Ball not so round or high

    First time. Commenting

  133. Marianne

    Dough pool was very loose. I added more flour as I was turning with scraper taste was excellent
    Ball not so round or high

  134. Marianne

    Dough was very loose. I added more flour as I was turning with scraper taste was excellent
    Ball not so round or high

  135. Gosia E.

    My sister in-law shared your recipe with me and I have been making this bread every week. My family loves it. I usually make one with white flour and one with whole wheat flour, and they both come out great!

  136. Alex G

    I found your video on YouTube back in 2020 and have been using the recipe ever since! I’ve had a lot of fun tweaking and getting creative, too. Here’s my favorite : add 1 tablespoon olive oil with the water, switch 1 cup of the flour with whole wheat flour, and add a pinch of sugar. From there I’ll add all kinds of things – herbs, whole garlic cloves, mixed seeds and grains, cheese! Love love love this recipe. Thank you!

    • aRt

      I love this bread as well. It’s been a fave with throwing in just about everything but the kitchen sink for my cheesy veggie bread. Awesome as well for my rosemary, olive bread.

  137. Jasmin

    I have made this recipe dozens of times. My family absolutely loves it. We use it as a basic starter recipe. Sometimes we make it plain, sometimes we add various seeds. I have chia, sunflower, pumpkin, caraway and so on. I usually add ¼ of seeds, sometimes I mix them. Always turns out fantastic. Have also switched out a cup of flour for whole wheat. Always sticking to the basic measurements. We have never been disappointed! Wish I could share pictures of all the different variations we’ve made. Thank you Jenny, for a great recipe!

  138. Ginny

    Any high altitude adjustments?

  139. Karen

    I have made this bread 4 times and it has turned out beautifly each time! I am very pleased w this recipe especially after buying many popular bread baking books only to be dissapointed w seemly complicated steps & chemistry! Note: When I used regular unbleached flour, the 1st loaf had zero flavor but the loaf itself was picture perfect. I added raw garlic to next loaf and garlic salt to 3rd loaf, flavor greatly improved. I specifically used bread flour in 4th loaf (no garlic or seasonings) and flavor was excellent!!!! Thank you Jenny! No more experimenting w other recipes!

  140. Marietta

    I made your no knead bread today and it turned out absolutely delicious! Very easy recipe and I will be making it again and often. Thanks!!

  141. Linda

    I mix in chopped walnuts or almonds with dried cranberries.. Mmmmmm and makes super toast!!

  142. Marina

    What would be the adjustments if using whole wheat flour instead of all purpose?

    • Jenny Can Cook

      Please see my whole wheat no knead bread recipe.

  143. Mary

    I love your recipes. My husband loves the tweaks I have made with the bread.

  144. Mary

    I love your recipes. My husband loves the tweaks I have made.

  145. Terry

    What adjustments are necessary to bake this bread in a loaf pan?

    • Andrea

      I put the dough in a loaf pan for the second rise then put the loaf pan in my Dutch oven. Works like a charm.

      • Lisa

        What a great idea! Do you still use the parchment paper in the loaf pan, or should it be greased with something?

  146. Deb

    How can I turn this into olive bread??

    • aRt

      I’ve made olive bread with this’s great.
      I make it with chopped fresh rosemary and use sea salt, just add your olives mixing them well (I use a lot of manzanilla green and kalamatas patted dry with paper towel) BEFORE you add your water. Just before you pop into your Dutch oven, sprinkle surface with more rosemary. Then just follow directions as usual for baking.

  147. Kay Muhlbeier

    Absolutely delicious!
    I can’t get enough of this bread!
    I love it on its own but dipping this bread in Sciabica Buttery Olive Oil is heaven!
    Jenny, you are amazing to provide all your tips!

  148. Mason

    Has anyone tried making this in a loaf pan I would like to make sandwiches with this

    • Angela

      I use greased glass pans but don’t pre heat them. Put a pan of water on the bottom shelf. Perfect for sandwiches…. But the dutch oven is also, just cut the slices in half.

  149. Judy

    I made the bread this afternoon. I love it , and also that crust turned out excellent! Thank you for the recipe and great instructions.

  150. Brien

    I wanted to thank you for this foolproof bread my kids ask me to make it constantly, this and candied bacon….any recipes for that? My bacon is never consistent. We love slightly crisp and chewy bacon with that perfectly candied outside. I use black pepper, a small amount of Cajun and chili pepper, high quality maple syrup and brown sugar. Yum!

  151. AshtabulaTim

    I weight my flour – 360 grams for three cups, right?

    My dough seems too wet. It’s not easy to handle, but it still comes out great.

    Any thoughts?

  152. Paula

    I love this recipe. Never had luck baking bread; somehow always managed to kill the yeast. 😂…..But now I am a pro. LOL Have been baking it and freezing it so we don’t have to buy from grocery store so often. Using whole wheat is great as well. However, found a little more water is needed for the whole wheat. Thank you for this fabulous recipe. Cheers.

  153. Gretchen

    This bread is SO delicious, and got me over my fear of yeast! My French husband LOVES it, but now is requesting that I make baguettes! I do not see a baguette recipe on Jenny’s website. Can this recipe be made into baguettes? Maybe I would just split the dough and form 2 baguettes after the 1st rise, while my oven is heating up?
    Or do you all have a baguette recipe you can point me towards?
    thanks so much! So happy to have found Jenny!

    • Astrid

      I think you could get a double baguette pan, dust it with corn meal, split this dough recipe and form long baguette shapes. I haven’t made baguettes in a long time, but that was my method.

  154. Lisa

    The bread has a very nice texture the crust is just wonderful but it’s very bland

    • Jenny Can Cook

      You can add more salt.

      • John

        Or serve the bread with salted butter. May not be as healthy, but it tastes awesome.

  155. Susan P.

    This is super easy! Trust me, I am not baker. Highly recommend trying this. My sibling indicated it was similar to the Keg’s bread, but better!

  156. Ratherbebaking

    Has anyone had success doubling the batch and baking in a larger pot? TIA

    • Sarah P

      Yes I’ve double batched it many times in a larger Dutch oven & it works great!

      • Susan

        Good to know, will try that next time!

      • Tammy

        Hi How do you adjust the cooking time if you double the loaf?

        • AshtabulaTim

          I double up on the loaves too and pretty much stick with same temp and time. I have, even with one loaf had to add a few more minutes – not sure how accurate my oven setting is.

          The double loaves are always perfect. not always easy getting them in the same dutch oven, but it works out.

  157. Harry Dutt

    Is it okay to use a non-stick coated ALUMINUM dutch oven for baking the bread. it is much lighter than the cast iron types so it may not hold as much heat ?

  158. Karen

    Can I use water that’s 114 degrees? Or does it have to reach 125-130 degrees? My tap water doesn’t get any hotter.

    • Nancy

      I use the microwave to heat it 30 seconds at a time and test it with a meat thermometer. The water needs to be at the right temperature to work. Not too hot and not too cold.

    • Astrid

      My yeast package specifically says 105 degrees, and that’s what my father taught me, as well.

  159. Terry Huston

    This is my first time baking bread and it was just like your picture and sooo easy! We devoured it in 20 minutes. Thanks Jenny. I’m never buying bread again..

  160. Bettie Hammock

    This is going to seem like a weird question but here goes. I have made the Dutch oven bread of yours and love it. My problem is that I’m age 87 with false teeth and the crust is too hard for me. Can the time and or heat be adjusted to make a softer crust and still have the inside well done? Thank you!

    • Judi

      I have very little experience in bread making. Your faster No Knead Bread calls for only 1/4 teaspoon or yeast, dry or instant, 1 gm. I was surprised that it called for so little. “Could this be a typo? Thanks, I am looking forward to your answere.

      • Sue

        I suggest you scroll through the thousands of comments before suggesting that a proven recipe like this is wrong.

        • Joan

          I don’t believe she was ‘suggesting’ but merely ‘asking’.

      • Paula

        I thought the same thing. However watching the video indicates it’s the correct amount. It works out beautifully. 😊

      • AshtabulaTim

        1/4 teaspoon is correct – hard to believe but it works!

    • B Simms

      Bettie – once the loaf is cooled – put it in a plastic bag – don’t close it, just loosely close it. That will soften the crust. I just made a batch today. It works fabulously well. Enjoy!!

    • mml

      For a softer crust, wrap the finished loaf in a tea towel or two when cooling, immediately after removing from the dutch oven. The kids LOVE this bread, especially now that they can bite through the crust!

    • Mindy

      Hi Bettie,
      The trick I use is a damp (just damp) dish towel laid over top of bread when it is cooling, works well. Also when cooling if you like it better, butter the crust after it is out of the oven cooling. My husband cannot handle the hard crust so we came up with these options. They work well. Enjoy!

    • Bette


      For a softer crust I don’t put the bread back in the oven for a crisper crust. I also store the bread, after completely cooled, in a gallon zip lock freezer bag. This seems to soften the crust a little more.

      I hope this works for you.

  161. Alyson

    Can you use a sourdough starter instead of packaged yeast and what would the measurement be for using a starter?

  162. Mike Kennedy

    Never use hot tap water for human consumption – it generally has a high concentration of heavy metals in it!

    • Susan

      Mike, I heard something similar – warm tap water apparently has cadmium (from the water heater?), which is definitely not good for us!

  163. barbara

    Is there a reason you cover with towel instead of reusing saran wrap? I add everything but bagel seasoning and rosemary and it turns out beautiful

    • Julie

      I never use single use plastic for anything, and I make this bread at least twice a week. I use a silicone lid to cover the bowl while proofing, but before I had that I used a damp tea towel and it worked great.

  164. Bibs

    Never baked bread a single day of my life, I’m more of a stick burner ( smoked meats ) came at cross your video and thought what the heck! My wife was going through cancer and loves bread. A little gift from me cause of you! Thank you couldn’t be any easier. I’ve made it a number of times and perfect every time. I was two my brother about it and sent him pics , he asked for recipe and I hung up on him. I’m taking all the credit. Thank you Jenny!! Great video!

  165. Sena

    I have a new range, and it reached 450F in 20 minutes. Does the dough need to sit on the countertop in step 4 for 35 minutes, or can I put it in the Dutch oven once the oven reaches 450…even if it took 20 minutes? Thank you!

    • Ro

      My oven hits 450 in about 20 mins as well. Once I figured that out I let my dough rest the 30/35 mins so I don’t turn on my oven until my dough has been resting for 15/20 mins already. I don’t think I saw a huge difference from letting it rest just 15/20 mins vs the 30/35 mins though. But I will recheck next time I make the bread. Good luck!

  166. Karen

    Never baked bread and watched your video and gained confidence to try it. Thanks so much for doing this. I have made my husband very happy learning to make bread. Who am I kidding, I am too.

  167. Susan

    To make this recipe is very satisfying! Beautiful, impress your dinner friends. Thank you for sharing this unique way to bake bread. Much aloha.

  168. Eva

    ‘oh my God’! took me 61 years to make bread! I just love your videos! Thank you for sharing, and the bread, simply perfect and delicious and gone. I made one today and will throw together another batch tonight.

    • Mamie

      Her bread recipes are fantastic…
      Dutch oven is the best investment ever …
      Works well for all Jenny’s recipes . Choc almond clusters & granola bars are next . After 68 years it’s great to bake bread that tastes this good 😊!

  169. Sarah

    This recipe is great! I recently started making bread to cut down on cost at home. (family of 10) I make this as a double batch, I just extend the first baked time to 40 mins and it turns out perfect every time. I have also started experimenting with herbs in the dough as well and those have also turned out great. Great and easy recipe especially if you do not know how to make bread!

  170. Claudia

    My neighbor gave me this recipe and I made it and it was absolutely amazing how easy and delicious it was. Can you freeze it for later use?

    • Cheryl

      I have let it cool sliced it and wrapped if in parchment paper and a freezer bag and it works perfectly

  171. Gina

    This is my regular bread baking recipe for Sunday baking. Turns out great each time! Love the video instructions, just like you are in the kitchen with me Jenny!!

  172. Paige A

    What can I do if I don’t have a heavy Dutch oven?

  173. Carol

    Feb 24 2022

    Made this yesterday; it turned out perfect. I’ve made it many times and it is so good every time.

  174. Sarah

    I just made it and it turned out really good! I feel like I need to cook it longer. I cooked it the time that is shown but it kinda taste like raw flour still. Any thoughts?

    • JoEllen

      Make sure that your oven’s temperature is accurate. That single issue helped to make my bread baking successful.

  175. Gayle Gentile

    I just made this bread and it is awful. Hard, heavy, terrible. What a waste of time and ingredients.

    • Kendra

      Something went wrong then. This bread turns out perfectly every time I make it. It should not be heavy or dense at all. Have you watched the video? Seeing what the dough should look like at each step is helpful. Also, is it possible your yeast is old? That would cause the result you had. Give it another try!

    • Suz

      Did you use all purpose flour or bread flour? I found my bread dense and terrible taste with all purpose flour

      • Ro

        I use all purpose flour every time and it comes out great every time.

    • Bette

      I had similar results the first few times I made this. I was camphosting and have no oven in my trailer. I tried doing it in my ci dutch oven on my gas stove.

      I am now at my daughter’s and have found that aerating the flour, having the water and the oven the right temperature makes a tremendous difference.

    • Mark

      I made it for the first time just now and it was super light and amazing. The outside is crusty but it is supposed to be. Make sure you aerate the flour

  176. LB

    Lovely as always! So easy and so satisfying!!!

  177. Lietje

    So sad
    I followed all the steps
    My bread looks pretty
    But only 2 inches high
    My kitchen didn’t even smell like I was baking bread
    I’ll keep trying

    • Jenny Can Cook

      Please refer to the FAQs.

    • Roseann Dunteman

      Please don’t be discouraged. Your yeast may not have been fresh. Be sure to allow the yeast to bloom (you will see it bubbling and moving, it’s alive!) before adding the flour. Also, be sure to score the bread (make a 1/2″ deep or more slash or two on top of the bread with a sharp knife. This allows air to escape while baking.) Keep baking and have fun! 🙂

      • Carolyn Matla

        I am 87 , Have baked for years. I buy my Fleshmans yeast in a bag from BJ’s and keep it in the freezer. It is always fresh and last for years, I have never had a problem with it not being active. Love your recipes.

      • Carolyn Matla

        I Have baked for years. I buy my Fleshmans yeast in a bag from BJ’s and keep it in the freezer. It is always fresh and last for years, I have never had a problem . Love your recipes.

    • Ashley Hutchison

      My loaf looks great as is cools but it’s not as high as it should be. Could it be the presifted flour? Also wouldn’t bread flour be better.

  178. Erika

    Love the recipe! Do you have the nutritional information?

  179. JF

    Jenny, you are simply the best!!!

    Thank you for so many delicious recipes.

  180. Shelle Belle

    I make this bread often and it always turns out beautifully. My best loaves seems to be the two hour rapid method. Some favorites are rolling it in sesame seeds or everything but the bagel seasoning before the second rise, or mixing in rosemary or kalamata olives in the beginning. Thanks the recipe!

  181. Kristi

    Me and my family love this bread!! It’s so easy and fun to make. I make it weekly and it’s eaten within 20 mins. Lol Recently made a loaf and was in a rush to take it to a camping trip…..the warm bread smell in the car was AMAZING! We need warm bread air fresheners!

  182. Emmy

    I was wondering what are the nutritional value of your breads.
    Thank you.

  183. K

    Any suggestions if I don’t have a Dutch oven?

    • Jenny Can Cook

      There’s a link at the bottom.

    • JF

      Hi K,

      Jenny’s recipe is very forgiving!

      I am staying with friends this month, and their oven is broken. I really wanted to make us some fresh bread, so I made it in a toaster oven set to bake. I used an old, square Corning ware dish, covered it with foil, no kept an eye on it during baking.

      It was as fabulous as when I use a proper oven in a cast iron Dutch oven.

      Have fun!

  184. Kasia

    This bread looks delicious! I can’t wait to try it.
    Do you have a recipe for a French Baguette?

    • JF

      Hi Kasia,

      I have made Jenny’s recipe many times and have formed lots of different bread shapes with it. When I tried it as a baguette, it was long but puffier than what we’re accustomed to with French bread. That said, there are a few great videos on YouTube about how to properly shape French baguettes, including rolling them with special bakers canvas.

      My advice is to simply enjoy the long and puffier version like I did! It was delicious.

    • Tom in Michigan

      I have read every comment about making this bread. First this could not be any easier. Read the recipe and instructions thru before beginning. There were a few comments about dry results. I’m here to tell you that the ratio of water to flour does not allow for a dry result. That would be impossible. Yes I guess using a scale and weighing the flour could help you. Three cups of flour and 1 and a half cups of water is pretty simple. Not possible to be dry. You are doing something wrong. Now it’s too bad if you don’t like the truth but that is it. I make this bread 3 times a week and it’s perfect. Now baking times, people get a cheap thermo at your hardware and turn on your oven to 450 f. And check it. Then do as instructions say.

  185. Dennis

    Oh man. Just made this. Looks just like yours. Perfection! Thanks sweetie Jenny!

  186. Jen B.

    Can this recipe be baked in a loaf pan using gluten free flour?

    • JF

      Hi Jen B,

      I am not en expert, but I do know that the gluten-free flours can have different measurements, and requirements. The King Arthur website has a ton of advice, recipes, and substitution guidelines. Hope that helps!

  187. Reli

    Wonderful recipe! Perfect bread!
    Thank you!🙏❤️

  188. Sister Pamela

    Making bread does not come any easier than this and tastes so delicious. The last time I baked this bread I added dried cranberries. Wow, it was great.

  189. Paul

    I have made several loaves now and added things like garlic, oregano, and Parmesan cheese. It all has turned out great. I’ve shared some of test loaves with friends and neighbors and they too love the outcome. Just go for it….. tweak and be adventurous!

    • Matthew Patola

      Hi Paul. Do you add chopped fresh garlic ( how much) and fresh grated parmesan( how much) to your home made fast rise bread? Thank you

  190. Tasha

    Today was the first time I’ve ever made bread. I was a little nervous because I think the water was too hot and I had to add more flour but it turned out great! Definitely saving and reusing it again.

  191. Joannes4545

    I have made this so many times and it’s perfect! I do not slash my bread and it comes out just like Jenny’s. I do add extra salt to bring out my added flavorings (sometimes lemon zest and fresh thyme leaves with garlic) and today I’ve added thyme, garlic olive oil, chunks of provolone and chunks of prociutto. It’s rising right now. I’ve never added cheese or meat so I really hope it comes out. The dough smells great. Before the short second rise I’m adding some small chunks of fresh mozzarella for extra meaty goodness. As for storing leftover bread, we’ve never had any. 😀 I made it into rolls last time (4 balls) and I put them on parchment paper on my pizza stone. They stayed round and were beautiful. Love this recipe. Thanks Jenny!!!

    • Anita Gibson

      Hi Joanne,
      I’d like to try adding different ingredients to my bread but can’t find a recipe that includes amounts of the items added and when to add them into Jenny’s Faster No Knead Bread recipe. Also, when you add in additional items, do you need to lengthen the baking time? Thank you!

  192. Ann

    Hi Jenny! I made your bread today, and it came out great. It’s absolutely delicious- the best bread I’ve ever made. Have you ever doubled the recipe? I’d love to make a bigger one for when my family comes for dinner.

    • Kendra

      I’ve doubled it several times. After the first rise divide it into two loaves and place them in separate bowls. Put one in the fridge, or a very cool place to slow down the rise. I have a double oven, and two cast iron Dutch ovens so I can rise and bake both at the same time. But, if you don’t, just refrigerate the second loaf until you put the first one in the oven, then get it out and set it on your counter to rise. As soon as you take your first loaf out, put your Dutch oven back in the oven to heat up again, then bake the second loaf like the first. Hope that helps!

  193. Karen G

    Any high altitude adjustments for this bread?

    • Karen G

      I just read somewhere on blog that no changes need to be made for high altitude.

  194. Cécile

    Trying your recipe this afternoon. I did start to go through the comments in case this had already been answered but gave up. Do you have a page for mix ins? Rosemary, toasted garlic….. yummy! Thanks.

  195. Denise

    How do you store the bread, in a plastic bag or a paper bag?

  196. Kelley

    Happy New Year!

    I have made this a couple of times. Thanks for the recipe. Delicious but as we cut further into the loaf, I find wet spots in the bread. Thanks for the comments and tips going to adjust per recommendations. I would like to add in shredded parmesan into the dough. Any suggestions or adjustments?

  197. Gene

    I’ve made this bread about 4 times and it always turns out perfectly. I’ll be making it again tomorrow along with a slow-cooker roast beef.

    You really can’t go wrong. Thanks for this, Jenny.

  198. A White Raven

    Hello Jenny,

    This is an AWESOME recipe. I have been using it for about 2 months now. I will NEVER buy bread again. The quality is as good, or better than the $12 bakery/gourmet grocery loaves. And I’m an ordinary average guy.

    I no longer use any yeast, since I have made a sourdough starter. No discards at all during the process, and it is Super active.

    I have also modified the ingredients to make honey wheat, pumpernickel, rosemary, garlic and onion, and porcini mushroom breads.

    I also don’t use parchment paper, but instead oil and flour my 90+ year old Dutch oven, and proof inside it for a few hours – until it rises enough to bake before it starts to fall. I do flour and card the mixture before putting it in the D.O. Sorry if I can’t be more precise timewise. No preheating at all.

    So, a room temperature D.O. goes into the oven. Turn it on and bake at 435 for 1 hour (it takes my oven 15 minutes to get there). Then uncover for 10 minutes before turning off the oven. 5 minutes more or until I like the crust color.

    I also upped the total amount of flour to 4 cups total, including starter. About 1 1/2 cups of water is just about right. I add more flour or water to make it “feel right” if I need to.

    I’m at 4800 feet in altitude, so moisture level and baking times were adjusted to get it dialed in.

    The crust is outstanding, and the crumb is very consistent, with 3-5mm air holes. I’m still trying to figure out how to get 25mm or larger holes for a true boutique sourdough loaf.

    Thank you Very Much, my Light and Love to you,

  199. Diana

    Hi Jenny, I love this bread .I have made it the long and the fast way. I am wondering if I can use this same recipe and cooking method to make baguettes or do you have another recipe for that. I have an Emilio Henry baguette pan that I would like to use your recipe with. What are your thoughts.

  200. Roger M.

    Great bread!

    I watched Jenny’s YouTube version of this recipe two days ago, made a loaf today. I weighed out 375 grams of King Arthur All-Purpose flour, heated water to 130˚F and measured and timed everything else just like the recipe.

    Great bread! I’ll bake the uncovered portion of the recipe for 5 additional minutes (20 minutes) next time to see how that works out.

    Thanks Jenny!

  201. Betty c

    Love love love this bread. When I first found you i made it in a crock pot dish with the glass lid. It turned out great even though it wasn’t really able to steam like in a ditch oven. But today I got a ditch oven for Christmas! So this is the first delicious thing I want to make. i would like to try it with whole wheat flour though. Would that be the same measurement i wonder?

  202. duffy 49

    Hi Jenny – Merry Christmas. I made your rustic no-knead bread for our Christmas Supper….to go with BBQ Ribs, potato salad, and coleslaw. Promises to be very yummy and your bread is the perfect, no-fail, complement. thanks for being there with these great recipes.

  203. Sherry

    This bread is amazing! I can hardly believe the color and texture of the finished product.
    I really appreciate the good humor that comes with the video recipes. What an inspiration!
    One thing I wanted to ask seems silly but I looked all over the blog and forum and couldn’t find an answer.
    Where do I get one of those red bench scrapers featured in this video? I had a steel one but it scratched surfaces, then I bought some REALLY cheap 6 for $5.99 on AMA and don’t like them. Please Help!!!

    • Jenny Can Cook

      Sorry, I’m not sure where I got it. Maybe Target?

      • PJ

        try dollar tree for bench scraper they usually have them

        • LJ

          I didn’t have one, Used a stainless Steel 4 inch drywall knife, LOL

          • Cécile

            Brilliant!! Love it! I was going to try to use my plastic craft scraper but I actually have a dry wall scraper somewhere.

      • Sherry

        Thank you, I will check at Target…
        And the Dollar Tree, never thought of that!
        As always, I enjoy the cooking videos and the sense of humor.
        The recipes are always delicious.

    • A White Raven


      I bought a cheapo thin plastic cutting board in Dollar Tree. Cut off the handle and cut the rest in half. Sanded it smooth. Now I have two Nice tools for $1.

      My Best,

  204. Susan

    This will be the 25th plus times I’ve made this bread & shared the recipe another 20 or 30 times. It’s the best & fastest I’ve ever found. My son said he’ll bury me with this bread recipe to keep me fed in the after life. What a hoot!!! Love it…thank you from a die-hard bread junkie. 😉💞

  205. Elisse

    Love love love this recipe! It works EVERY time! (I make it in a LeCreuset dutch oven). SO glad I found it and your YouTube video! Today I made it full of herbs to go with some Italian meats & cheeses on a delicious charcuterie board! I have shared your recipe on Facebook & Insta, and tagged my foodie friends! BRAVO!

  206. Patricia

    Loved the bread. My question is mine smelled a bit yeasty? Any ideas?

    • Mare

      Did you only use 1/4 teaspoon of yeast? It shouldn’t taste like yeast if you used such a small amount. Many bread recipes call for much more yeast and those can taste yeasty.

      • Carol

        I always add more yeast than asked for, no matter the recipe. I just do, for no particular reason, 1/2 again as much. My bread always comes out impressive.

        • Jack

          I am confused re yeast measurement. Is it 1/4 teaspoon if active dry and 1 gram if instant?


          • Megan

            Hi Jack, the recipe provides bakers with measurements in both volume and weight – 1/4 tsp of yeast equals one gram. You can use either instant yeast or regular yeast in this recipe interchangeably. Either way, the amount will be the same: 1/4 tsp, or 1 gram.

  207. Donna

    Yesterday, my 11-year old asked if we could make bread. Whoa boy! I was worried it would take all day and be an epic fail. Then I found your recipe and videos. I cannot believe how simple and easy it is to make homemade bread. My son was happily munching on a slice this morning before I even woke up. Thank you for the great instruction. I look forward to exploring your site and discovering more recipes.

  208. Juli

    When I put my bread in Dutch oven, it went flat. What do you think was the problem? It was still good though but small and flat.

    • Marilyn

      If you put the pan into the oven gently, it should retain its volume. I’ve had the same problem on occasion, when the pan was just plopped into the oven too hard and some of the volume was lost.

    • Kathy C

      You might have used water that was too hot for the yeast.

  209. JoeVentnor

    Hi Jenny,
    Can Kalamata olives be added to this recipe and if so at what point would they be added.
    Thank you.

  210. Juli

    When I took the bread out of the rising with the parchment paper and put it in the Dutch oven it fell flat to about 2 in. It was very disappointed when it was so large from the rise.

    • Marilyn

      You need to make the transfer very gently and slowly to prevent the dough from being jostled and losing its volume.

  211. kirsten millsap

    Hey y’all! Has anyone doubled this recipe and cooked it in a single, large Dutch oven for a larger loaf? Is this even possible? or do I need to do two separate baking‘s for two separate loaves?

    When the bread is this amazing, you just want more!

  212. Donna

    Can I make it with whole wheat or spelt flour?

    • Jane

      You’ll need to adjust the amount of water as well as expect a longer rising time and a denser (less risen) loaf.

      I’d experiment with a mix of whole wheat & white flour (starting with 1 third whole wheat, 2 thirds white ).

      • Jackie

        I use whole wheat pastry flour in the exact measurements (volume) given in the recipe. I do let it rise longer, but it has been perfect every time.

      • Lorraine

        Does this work with gluten-free flour?

  213. Hilary

    I have made this bread a number of times. While it is fantastic, the top never looks like Jenny’s. It’s more a big smooth dome; it doesn’t have those characteristic cracks. What do I need to do to get those cracks?

    • Jane

      You need to lightly slash the dough just before it goes in the oven with a very sharp knife, or even scissors.

      • Hilary

        This worked! Thank you. My next question is related to the fact that my bread turns out a pale golden-brown, not that deep, rich bread in Jenny’s photos. If I left it in longer, the top would burn and/or the inside would be dry. How can I get it to be the right color?

        • Jenny Can Cook

          I suggest making sure your oven it the right temperature at the start – it may not be hot enough. An oven thermometer is the best way to know for sure.

    • Pam

      Use a sharp knife to make one or two slight gashes in the top before baking. I use kitchen shears to make two cuts.

  214. Emma

    Dear Jenny, I just loved the comment you made about washing that baseball that “some guy had written on”. You are such a darling!

    • Dee

      I know right…she made me laugh too…
      I just hope it was NOT Willie Mays or Joe Di Maggio >>>>>OOOPS! ^_^

  215. Taren

    Good recipe. I was surprised at the result. I am old-fashioned and don’t mind the time it takes to knead bread. I was happy with the result.

    But dear, it takes 35 minutes to heat your oven to 450? It must be electric. My gas oven takes 5 minutes. Just saying

    • Jennifer

      Hi Taren! I think she means that it takes 35 minutes to heat her Dutch Oven.

      • Patricia

        No, she means her regular oven

        • Stonerrock

          She means it takes her Dutch overnight 35 minutes to come up to temperature in her regular oven. A cast iron Dutch oven isn’t going to soak in the heat in the 5 minutes it takes the air temp in your regular oven to get there.

    • SUSAN

      Hi there, I believe she puts her dutch oven, in the oven, and then turns it to 450.

      “…place Dutch oven with lid in a cold oven and preheat to 450° F. My oven takes 35 minutes to reach 450”. It might take longer to reach 450 if it is also heating the dutch oven to.

      My oven “dings” in 5 minutes or so, too, but my oven thermometer tells me it takes longer. I think ovens are set with a timer and don’t actually measure the temp. I had many fails until I bought an oven thermometer. I won’t ever buy this brand of oven again. They should have stuck to making TVs. Hope this helps!

    • Jenny Can Cook

      My Viking electric oven takes 35 minutes to reach 450. I am not a Viking fan but that’s what came with the house. (Susan’s comment above is spot-on.)

  216. Susan Long

    Best bread ever! Always turns out perfectly. I like to add raisins and fresh rosemary to the dry ingredients. I also slice a line across the top with scissors just before putting it into the oven. With lid off I find 12 minutes is a bit better than 15, not quite so hard on top. Never had a failure with this recipe. Thank you Jenny!

  217. Hector

    I followed the recipe and made this bread!!! It turned out delicious everybody loved it! It became our instant favorite!

    Thank you 😃

  218. Suzy

    I love this recipe, but oftentimes when I make it the bottom is burnt after the initial 30 minutes. I’ve tried raising the racks and lowering the temp but it doesn’t come out as good when I lowered the temp, even by 5 degrees. Any suggestions?

    • V

      I had that problem frequently when I started making this. Now I place a cookie sheet (or jelly roll pan) on the bottom rack of the oven while the dutch oven is on the top rack. I’ve never had the bottom “burn” since.

      • nana.

        I am going to try that as I am making bread today. The bottom is always burnt.
        I sprinkle some shredded sharp cheese in the flour and sometimes bacon bits.
        really tasty – especially toasted. yum. I love this easy recipe..

      • Hilary

        I’ve had this problem, too. Thanks so much for this easy solution! I have two loaves rising now and will try it when I put them in the oven.

    • SusieMcQ

      I put the Dutch oven on top of a pizza stone to prevent excessive browning. Also, be sure to check your oven temp. Love this bread!

      • Tim Schipper

        Great suggestion. I’ll use my pizza stone next time.

    • Rosco

      I’ve experienced this problem many times while making bread with a Dutch oven. I now wait until the oven is up to temperature then I put the Dutch oven in for 30 min to preheat. I haven’t burnt/ over crisped the bottom since.

  219. Lois

    This recipe really has really tweaked my interest, but before trying it, could you let me know where I can get the oven gloves?

    • Use these

      Pot holders are fine.

    • Marla

      I found mine at Bed Bath and Beyond. But any kitchen store should have them. They are great for handling hot items out of the oven without burning your arms.

  220. Beaner72

    I have been making this bread recipe since the beginning of the pandemic. It’s so good ! I divide it into four and use it for Hamburgers too. It’s our favorite

  221. Celeste

    Is it ok to divide the dough into two? To make smaller balls?

  222. Ive from TX

    I did my bread today! Ya’ll is soo good! First time baking a bread and really was easy and delicious. I add at the dry mix oregano, thyme, rosemary and basil. At the end I brush all over with olive oil…delicious! Really crunchy at the top and soft inside …thanks for this easy recipe.

  223. Al

    This recipe is a real Godsend. We love fresh bread in this house, but how often do we find ourselves without any, and needing to take a special grocery run to buy over-priced bread of questionable quality? I made this today during the afternoon, to go with a dinner of stuffed cabbage. For sure, I forgot about the bread, but this recipe came to the rescue. Thanks Jenny!

  224. Fadoua

    My Dutch oven pot can only take up to 400F (I know…not the best since most bread recipes call for 450F but I’m planning on investing in a good one come Christmas). In the mean, I’d like to make this recipe and I have no idea how much longer I should leave it baking at 400F covered, and uncovered

    • Al Fabrizio

      You can cover the DO with foil. The point is for the DO to capture steam as it cooks, so that the dough doesn’t dry and form a skin, allowing it to expand fully. Cook according to instructions, removing the foil as you would the lid to allow it to brown. If you use parchment to move it around as Jenny does, just trim any that would get in the way of your foil. Hope that helps.

    • Tim Sickels

      I would recommend a cast iron dutch oven. I sometimes cook mine at 500 degrees and cast iron is indestructable.

  225. Abby

    I swear by this bread and love the snap crackle pop as it cools! Any advice on reheating for warm sandwiches/dipping after its been baked?Looking for oven temps and time. Thank you!!

  226. Karen

    I am trying this recipe tonight as i usually make this bread and waiting 15 to 20 hours before baking. I noticed the amount of water is more than what i normally put in so i only what would combine it all. We will see what happens fingers crossed. Good luck to me!

  227. Barbara

    I add rosemary, everything but bagel seasoning and when it comes out of oven i brush with olive oil and sprinkle salt on top.

  228. Kathie

    Love this recipe, comes out perfect everytime! I would like to make a gluten free version for my son. Has anyone tried to convert this recipe to gluten free? I recently tried a gf cookie recipe that replaced 1/3 of the gf flour with almond flour and it made a noticeable difference in taste and texture of the cookie. I’m thinking of doing the same with this bread recipe, 2 cups gf flour and 1 cup almond flour……… any thoughts or suggestions? Thx

    • Jenny Can Cook

      This recipe needs gluten. Please see the FAQs.

  229. Heidi

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

    • Jenny Can Cook

      Please see the FAQs.

    • Shawna

      I always use rosemary when I make this bread. I have used fresh but I find that dried gives a better flavor. I find that the perfect amount is 3-4 tsp. It gives a nice rosemary flavor but not too overbearing. Perfect for toasting with a little butter!

    • Shawna

      Forgot to add … I mix the rosemary in with the dry ingredients before adding the water.

  230. Susan

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

  231. Ted

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

  232. Nay

    Can I use half wheat and all purpose flour?

    • Miha

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

    • Malka

      Yes you can. I just prepared two bowls of dough for tomorrow. One contains all purpose flour and in the other bowl I have I cup regular flour and two cups of whole wheat.

  233. Linda

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

  234. HMK

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

    • Mary

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

    • NAOMI

      It may one of two things: the water is too hot and it kills the yeast or you have a bad batch of yeast. Good luck!

    • Malka D

      I leave the dough in the bowl until I see bubbles. Sometimes it takes longer, not everyone’s kitchen has the same temperature; like Jenny says it’s very forgiving. I’ve never baked it after three hours. I’ve left it in the bowl for as long as nine hours and it still turns out great. I hope this helps you.

  235. Debbie

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

  236. Lucy

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

  237. Diane

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

  238. Shannon

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

  239. Susan

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

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

    Thank you

  240. DD

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

    • Jenny Can Cook

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

  241. Mary

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

  242. Christian

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

    Definitely a family staple now.

    Thank you, Jenny!!!

    Five Stars⭐ ⭐⭐⭐⭐

    • Shawna

      I also spread my Earth Balance vegan butter on it after toasting. It’s like heaven!

  243. mark

    What brand are your gloves?

  244. mark

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

  245. Cheryl

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

  246. Debi

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

  247. Yi Lin

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

  248. Theresa

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

  249. Hannah Wickstrum

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

    • mangie

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

  250. Andy B.

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

    • Hannah Wickstrum

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

    • Jenny Can Cook

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

  251. Grant Pastuck

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

  252. Michael B

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

    • Denise

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

  253. A

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

  254. Abbey

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

    • Liz Ford

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

    • Tim Sickels

      I slice mine on a cutting board and then turn the cut side towards the board. If you slice fairly straight this forms a pretty good seal and will last for a couple of days. Mine never lasts that long, because we like it so much.

  255. Kraig

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

  256. Rosanne

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

  257. Joyce

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

  258. Dee

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

  259. JOSEPH

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

    Please advise

    Thank You


    • Jenny Can Cook

      Please see the FAQs.

    • Rosanne

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

    • Robbie

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

  260. Sue

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

  261. Evelyn

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

  262. First time baker

    What happens if I try rye flour?

    • Jenny Can Cook

      I suggest you try my rye version.

      • First time baker

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

        • Jenny Can Cook

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

  263. Loving the journey

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

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

  264. Sammy

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

  265. Grandma

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

    • Mimine

      Yes, you can

    • Mimine

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

    • kene

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

  266. Don

    It has been over 3 hours and no bubbles yet,

    • Cyndy

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

  267. Helen

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

    • Jennifer Tarr

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

  268. Carol Reeves

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

  269. Lisa

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

  270. Teri

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

    • Carol Reeves

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

  271. Poppy

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

    • Anne Zan

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

  272. Thankful For Jenny


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

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

    Thank you very much!!!

  273. Daniel

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

  274. Marilyn Martin

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

    • Adele

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

    • Karen

      LOL – I thought home made would be healthier than store bought! My bread was picture perfect but had zero flavor. After reading sooooo many reviews, i’ll try again tomorrow! Thank you Jenny!

      • Jenny Can Cook

        Try increasing the salt. That might be all you need.

  275. Beverly

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

  276. James

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

  277. Florence

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

    • Jenny Can Cook

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

    • learning to bake at 72 yo

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

  278. Walt

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

  279. JT

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



  281. Dena

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

    • learning to bake at 72 yo

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

    • Nancy b

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

  282. Sharon

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

  283. Jon

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


    • Jenny Can Cook

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

      • Jkerr

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

        • Bethany

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

  284. Dawn

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

    • Jenny Can Cook

      Please see the FAQs.

    • Jen

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

  285. Judy

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

  286. Roxanne

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

  287. Boxhillbebe

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

    • Jenny Can Cook

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

    • Stanley

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

    • Heather

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

    • Clara

      Congratulations! Blessings to you as you bless others with your fabulous food. It made me think of part of my favorite poem by Kahlil Gibran, “Work is love made visible.” And my favorite prayer “Thank you for being Well and thank you for being Here” from Chief Oren Lyons of the Haudenosaunee (Six Nations).

  288. Nisha

    I only have wax paper. No parchment

    • Jenny Can Cook

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

  289. Lz

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

    • Anne

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

    • Sue

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

    • Sharon

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

  290. Dawn

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

  291. Katie Harper

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

    • Jenny Can Cook

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

  292. Judi

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

  293. Paul

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

  294. Janice Brown

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

  295. Sherry

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

  296. Michele

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

  297. Ruthie

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

  298. Robynne

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

  299. Marie

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

    • Brennen

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

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

    • Brennen

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

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

    • Rebecca

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

    • Marianne

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

  300. EdL

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

    • Kat

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

      • EdL

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

  301. Toni C

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

  302. peggy

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

  303. Shirley

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

  304. karen personius

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

    • Majken

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

    • Mimine

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

  305. Emma

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

    • cindy

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

  306. quitogirl

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

    • KC

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

    • Shirley

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

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

      • Louis

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

      • Pam

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

  307. Rachel

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

  308. Jen

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

    • Jen

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

  309. TESS

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

  310. Kat

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

  311. Billy Baroo

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

  312. Luminita

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

  313. Tricia

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

  314. Lorenzo

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

  315. Gabby

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

  316. Gabaker

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

  317. W

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

  318. T21Momma

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

    • Mariana

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

    • Dana

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

  319. Renee

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

  320. AMY

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

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

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

  321. Heather

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

    Fantastic for French toast and grilled cheese sandwiches.


  322. Sophia

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

    • Jenny Can Cook

      See the FAQs.

    • Bettina

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

  323. Rod

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

  324. Ann

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

  325. Marie

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

  326. Tasman

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

  327. Kami

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

  328. Geoff

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

  329. Kat

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

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

  330. Stephanie

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

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

    • Kami

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

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

      • Kk

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

      • Kj

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

  331. SuZQZ

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

    • Jen Gierok (GuyRock)

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

  332. Soila

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

  333. Lloyd

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

  334. Ilona

    Dzieńdobry Pani Jenny!

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

  335. Brenda

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

    • Pam

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

  336. Judy

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

  337. Jennifer Tarr

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

    • Monique

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

  338. Carl

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

  339. Cheryl

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

  340. Jennifer

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

  341. Mimi

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

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

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

  342. Cindy H

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

  343. Heather in St Albert

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

  344. Diane

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

    • Jenny Can Cook

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

  345. Norman Rothschid

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

    • Jenny Can Cook

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

  346. Suz

    How do I store it when itsdone

  347. Helen Hoang

    Hello Jenny,

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

  348. Greg

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


  349. Nancy

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

  350. The Granny Girl

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

  351. Carrie

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

  352. Deborah


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

  353. Wiley Post

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

  354. kathy zanatta

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

    • Jenny Can Cook

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

  355. Yvonne S.

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

  356. Anna NYC

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

  357. Lupita Shepherd

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

  358. Sue A

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

    • Chelsea

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

    • Jenny Can Cook

      I suggest using more salt.

    • Stephen C

      More salt!

    • Geri

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

    • stephen owen

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

    • Deborrah McCallon

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

  359. Brenda

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

  360. Jim McWilliams

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

  361. Kim

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

  362. Patsy

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

  363. Missy

    Simply the easiest recipe ever for bread turned out beautiful!

  364. Vanessa

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

    • Donna Impronto

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

      • Daphne

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

  365. Bert

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

    Thank you

  366. Sonia

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

  367. ANNE

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

  368. Anna B

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

    • Jenny Can Cook

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

    • Patsy

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

    • Jules

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

      • Jenny Can Cook

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

  369. Kelli

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

  370. Patricia

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

    • Laurence

      Hey Patricia

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

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

  371. Michael B. LaChiana

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

  372. Paula

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

  373. Renee F

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

  374. Scrapper5

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

  375. Courtney Z O

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

  376. Penny

    Can this bread be made with self rising flour?

    • Joy

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

  377. Alicia Williamson

    I don’t have Duch pot

    • Tom in Newmarket, Canada

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

      • Patsy

        Ask Santa for a Dutch oven for Christmas.

      • Daphne

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

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

  378. Nicole

    what type of salt do you use?

    • harriet ekperigin

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

  379. 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!

  380. 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

      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.

  381. 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.

  382. Angie W

    Should I make any adjustments for high altitude?

  383. 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

  384. 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?

  385. Melody Badge

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

  386. 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

  387. Judith A Pinto

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

    • Joe

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

  388. 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!!

  389. 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.

  390. 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

  391. 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.

  392. 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.

  393. Rena

    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

  394. 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!

  395. Squeezy

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

  396. Mary Jo

    Can I possibly make this in a bread machine?

  397. Lisa D.

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

  398. 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!!!

  399. 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!

  400. 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.

  401. 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?

  402. Lily

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


    • 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!

  403. Lydia L

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

  404. 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.

  405. 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. 🙂

  406. 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 🙂

  407. 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!

  408. 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!

  409. 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!

  410. 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.

  411. Sue

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

  412. 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.

  413. 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!

  414. 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…


    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.

  416. 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.

  417. lorrie


    • 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!

  418. 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.

  419. 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.

  420. 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.

  421. 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.

  422. 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!

  423. 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!!

  424. 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 .

  425. 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.

  426. 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

  427. 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.

  428. 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!

  429. 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.

  430. 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.

  431. 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!


      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.

  432. 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

  433. Reeser

    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’!

  434. 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!!

  435. 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

  436. 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

  437. 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.

  438. 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.

  439. Jenny

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

  440. 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.

  441. Rita Summers

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

  442. 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.”

  443. 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? ?

  444. 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!

  445. 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! ?

  446. 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.

  447. 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.

  448. 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.

  449. 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. 🙂

  450. 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.

      • 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.

  451. 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!!!

  452. 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 ?

  453. Wyoheart

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

  454. 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.

  455. shah

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

  456. 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?

  457. 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!

  458. Joan

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

  459. 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!

  460. 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!

  461. 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.

  462. Heidi

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

  463. 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.

  464. 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??

  465. 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.

  466. 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.

  467. Kim

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

    • Jenny Can Cook

      Please see my rye version under Breads.

      • Kim

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

  468. Stu

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

    • DOLL


  469. 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.


    • 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!

  470. 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!

  471. 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.

  472. 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!

  473. 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

  474. 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

  475. 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

  476. 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!!

  477. 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

  478. 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.

  479. 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.


  480. 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.

  481. 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!

  482. 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.


  483. 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.


  484. 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 ?

  485. Vaunce Ashby

    My second time and it is great

  486. 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…

  487. Kathy

    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!❤️❤️❤️❤️

  488. Tosca Giorgi

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

  489. 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.

  490. 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

  491. 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!).

  492. 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.

  493. 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!!

  494. 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.

  495. 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!

  496. 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.

  497. 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.

  498. 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!

  499. 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.

  500. 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 🙂

  501. 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.

  502. 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. 😀

  503. 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.

  504. 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.

  505. 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.

  506. 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.

  507. 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!

  508. Carole R

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

  509. 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.

  510. 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

  511. 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!

  512. 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!

  513. Bob Tompkins

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

  514. 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!

  515. 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

  516. 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.

  517. WendyG

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

    • Asiya

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

  518. 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

  519. 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?

  520. 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.

  521. 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!

  522. 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.

  523. 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.

  524. 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!

  525. 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 !!

  526. 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.


  527. 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

  528. 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!!!

  529. 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.

  530. 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

  531. CEP

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

  532. 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.

  533. 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

  534. Josseline

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

  535. 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!

  536. teafree

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

    Thank you!!!

  537. 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


        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.


  538. 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?

  539. 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!

  540. 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.”

  541. 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.

  542. 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.

  543. 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.

  544. 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

  545. 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!

  546. Elizabeth

    Hey there!

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

  547. 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.

  548. Terri

    Thank you Jenny my bread came out beautifully!!

  549. 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?

  550. 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 ?

  551. 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:

  552. 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

  553. 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!

  554. 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.

  555. 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.

  556. 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.

  557. Diana


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


    • 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.


      Add a baking sheet one row below your Dutch oven.

  558. 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.

  559. 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!

  560. 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.

  561. 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!!!

  562. 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.

  563. Carol

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

  564. 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.”

  565. Linda

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

  566. Darren

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

  567. Lisa

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

  568. 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.

  569. 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

  570. 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.

  571. 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.

  572. 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.

  573. 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.

  574. Deepa


    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

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


  575. 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 turned out amazing..wish I could have sent a picture.

  576. 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!!!

  577. 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!

  578. 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,

    • Jenny Can Cook

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

  579. 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 🙂

  580. 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 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…

  581. 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.

  582. 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 !!

  583. Lisa Charlotte

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

  584. 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

  585. 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.

  586. 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.

  587. 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.

  588. 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.



  590. 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

    • Jenny Can Cook

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

  591. 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!

  592. 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.

  593. 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.

  594. Miro

    Great and easy to bake,

  595. 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,


    • 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.

  596. CJ

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

  597. Sr Robert Tait


    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.

  598. 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!

  599. 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!

  600. 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?

  601. 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.

  602. 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! ?

  603. 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.

  604. 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!

  605. Reeser


    You are now my FAVORITE COOK

  606. Cathy Burton

    Best and easiest bread recipe

  607. 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.

  608. 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,


  609. 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

  610. 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.

  611. 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.

  612. 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!

    • 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.

  613. 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.

  614. 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).

  615. 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

  616. Betty

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

  617. Hazel

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

  618. 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?

  619. 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.

  620. 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.

  621. 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.


  622. 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!

  623. Pat

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

  624. 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.

  625. 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!

  626. Maurica Jones

    Such a great bread recipe. So very yummy

  627. Carole Pucci

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

    Love it,

    Carole Pucci

  628. 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!

  629. 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?

  630. Carrie

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

  631. Billie

    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.

  632. 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.

  633. 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!

  634. 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!

  635. 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.

  636. 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.

  637. Karen G

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

  638. Terri D Hollestelle

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

  639. 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!

  640. 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.

  641. 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.

  642. 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.

  643. 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.

  644. 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!

  645. 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.

  646. Barbara Helen

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

  647. 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.

  648. 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!

  649. Jo-Ann

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

  650. 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

  651. 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.

  652. 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.

  653. 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.

  654. 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 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.

  655. Heidi

    What if I have no parchment?

  656. 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?

  657. 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. ?

  658. 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!

  659. Regina

    Can you use this method for a sourdough recipe?

  660. 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!

  661. 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.

  662. 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.

  663. 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

  664. 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

  665. 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!

  666. 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.

  667. 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!!

  668. 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.

  669. 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.

  670. 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.

  671. 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 ?

  672. 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.

  673. Bridgetdug

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

  674. Sharon

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

  675. 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

      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.

      • 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.

  676. 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.

  677. 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

  678. 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!!!

  679. 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.

  680. 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!