The bread was still awesome but is this a necessary step? I have had so many bread fails over the years and this is the first time I had something come out delicious! 4 Ingredient No Fail No Knead Artisan Bread that’s easy and delicious! I have made this recipe several times, great!! I use the spoon and level method for measuring flour and have weighed it many times. Add the water and stir with a … Also added some dried thyme to the flour mixture. Hi Harlond, Next time try adding a few more tablespoons of flour. Delicious! I am trying not to buy any bread while we are SIP and this recipe makes it so easy! I am a terrible baker but the recipe is so fool-proof that even I made it work! ONE. Jenn, you never disappoint! Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Our family of 4 went through one loaf within hours of coming out of the oven. We’re all trying to figure out how to make due with what we have on hand, and it is apparent you are helping and right there with us. The results finally yielded the bread I’ve been hoping to make for the last 15 years. It just says instant yeast. Warm is best. sugar for proofing BEFORE I read the instructions, and then followed the instructions. Are you in a humid climate? I even bought her artisan bread bags from amazon to gift in. That’s normal, don’t worry. More dense which was fine by me and the flavor was great (more robust). Yum, yum. I didn’t have the cornmeal so used parchment paper instead. There is nothing like homemade bread. I am excited to try this. I usually use 1 cup whole wheat flour and bread flour for the remaining flour measurement. The last step is to place the bread dough in an oiled bowl and cover with plastic wrap. If you have a strong blender (like Vitamix) you can make cornmeal out of unpopped popcorn. Kathy. May I ask what brand of flour you used? Jenn, every single recipe I’ve tried has been great! Bread is soft and airy in the middle and crusty on the outside. Can any amount of whole-grain flour be incorporated into this for more nutritious loaves and have it still come out right? You are a treasure! I’m making it again as I write this. and Zoë François and they also have a book that focuses on whole grain bread recipes. And I thought I would try that method with my much easier to make no-knead bread recipe. Apologies as I’m sure I’m being ditzy but don’t quite understand this step. Hi Jenn, I made this recipe with KA flour and it came out perfectly- all three loaves were great. Hi Jenny, here in the UK I’ve made quite a few of your recipes especially the breads but what I want to know is very important. Nice textured crust and soft interior. Sorry! I’m so glad I found this recipe. Thanks! Cutting the bread too soon will release the steam (water) and toughen the bread. Sorry, I know flour is scarce these days!! This was the first once upon a chef recipe I had a hard time with. No, I’ve only made this with all-purpose flour – sorry! Is this going to ruin the final product? YUM! I don’t really know anything about making bread but a bit of internet research made it seem possible so I gave it a try. Loafs. Hi Ann, I can’t say I’ve experienced that smell in bread that’s been baked but I did look online and found this article that you may find useful. Thank you Jenn for sharing your wonderful recipe. That sounds so good. This artisan bread recipe is awesome! Let … Flour? Wow – – I have tried making bread before including no knead overnight rise method recipes, but this one my co-worker recommended was AMAZING – as good as any bread from a bakery that specializes in bread! This recipe calls for 1-1 1/2 Tablespoon yeast. Can you bake two loaves at the same time? Hi Bailee, It’s perfectly fine to leave it out. It seemed too easy. If it’s too wet, add a few tablespoons of flour. I wanted to edit and change to 5 stars because the bread came out deliciously! I’ll be thrilled if it turns out anywhere close to this one. Glad they came out well — thanks for the follow-up! I adjusted the recipe accordingly and I did add a bit of sugar to the dough. Instructions & measurements were followed precisely. If any of your readers are wanting to try making that “scary yeast bread” try this one…not scary and absolutely DELICIOUS! Thanks, Jenn! The hardest part about this recipe is finding yeast at the store during these times. Hi Jeff, Honestly, this is such a perfect and foolproof recipe, I’d be nervous to mess with it. I can’t wait to try it out … those air pockets are everything that I want in bread. Seriously, this is easy to make and so good, Hi Jenn, Can I use almond flour for this recipe instead of all purpose flour? I’m letting them cool and maybe that will work. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. So easy. I start to make in the morning as it requires 3 hours to rise. I mixed it really well so I’m so confused as to why there are massive lumps. I wish there had been measurements for only 1 or 2 loaves. This is a great tutorial for bread makers. I did halve it the first time which made one nice sized round loaf, and found it much easier to manage than the whole batch. Today I made it with about half (2.5 cups) whole wheat flour. When it was ready to go in the oven it had spread considerably giving me doubts it would be good. Thanks. Do you know why? Only thing I did was add about a tablespoon of sugar to the yeast to get it to rise more since I didn’t use a rapid rise yeast. Hi Barbara, You can let it rise at room temperature for up to 5 hours, but it needs to be refrigerated after that. ), the finished product always has a yeasty smell…it’s not overpowering, I just don’t like it. Hi Jenn, Thank you for all your delicious recipes! Will definitely make again. What if I wanted to make one big loaf at once rather than three small ones? If anything, it may have made the crust a little less crispy. I ended up adding almost three more cups of flour and it was still very wet but I spooned it into a bread pan, and added a couple more cups to what was left in the bowl figuring that all of this was going to be wasted..I might as well just bake all three loaves. So glad it was a hit! Thanks so much! I love that it is not using a lot of yeast! Wifey wants me to take it to our daughter’s house in case it won’t work out next time! What a great recipe! WoW!! Hi Heather, if you bake all three loaves at the same time, they’ll take a bit longer. Thanks so much . Thank you for the recipe! Fold over the other side of the rectangle overlapping the first fold of the dough. It’s got a beautiful crust and artisan bread … If this recipe only works with King Arthur flour that would be wise to advise readers of. It has a nice crisp crust, a lighter texture and a wonderful flavor. Sarah, Thanks for your sweet words, Sarah. Quick question – have you ever made this with whole wheat flour? Are the loaves big enough for sandwiches? I’d fill the bread pan about halfway and keep a close eye on it while it’s in the oven. Wow. Can’t wait to make this tomorrow! After removing the dough from the fridge, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure. Hi Christine, I’d remove the lid for the last 10 minutes of baking. The dough will rise a bit. Yes! Thanks Jenn for a wonderful recipe. Awesome, easy, tasty. The first time I halved the recipe because I was worried about having too much bread around for me and my husband. Place prepared dough onto a parchment sheet, allowing to sit a few minutes while the oven heats. I have a large amount of self rising flour. It provides a slow and steady rise which is even more crucial in this semi no-knead bread. I have made this recipe twice since we’ve all hunkered down. Made 3 loaves, shared with family. Also, I have a baguette pan do I need to spray the baguette pan with cooking spray? I’m so happy that your family is enjoying the recipes — and that cooking is providing a happy diversion. I don’t have cornmeal and am limiting my trips to the store. I have making bread for the last past weekend and I will try yours next weekend. My family is always asking me to make this bread. Get new recipes each week + free 5 email series. So happy to come across this recipe as many other recipes require equipment like a Dutch oven which I don’t have and I don’t intend to buy just so that I can try making bread. When I baked the refrigerated dough a few days later, the bread had a different taste. The best bread recipe I’ve come across… delicious! . I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. Thank you, Jenn! Hi Robert, I always develop and publish my recipes using the regular setting on my oven (because many people don’t have convection settings on their ovens), so I’d go with the regular/non-fan setting. I love making bread at home and I can’t wait to try it. Place the dough in a large bowl that has been lightly oiled. Print Pin Rate / Comment. Hi MJ, This recipe is adapted from the Artisan Bread in 5 Minutes A Day cookbook. Not sure why you’re having issues with sticking…could be your pan. this is really easy to mix by hand, but you can use a mixer if you’d prefer (and just leave it in the bowl to rise). Every recipe by you has been a hit! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Perfect to eat this with butter. That’s a great question and the answer is no. EVER! Hi Moni, I haven’t tried it in a cast iron pan, but I suspect it should work. Yes, you likely needed to add more flour. They want to know when I’m making it again! Hi Jana, I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. I look forward to trying your recipe too! The dough should be a little wet and sticky. I made dough this morning and baked it in the afternoon- so easy! As for the yeast, it’s probably fine but you can test it by following these instructions. It came out of the oven looking better than at home, one side getting a little singed like it came out of an outdoor wood-burning pizza oven. I’ve made the cinnamon swirl bread from your cookbook. Dear Jenn: When I finally found yeast at an outdoor Farmer’s Market, I searched for easy bread recipes and found yours. It was my first time making bread and it turned out perfectly. It may also spread/flatten a bit; that's okay. I used a heritage all purpose flour from a small mill in town. , I tried it today and it turned out perfect . Hi Jenn, I made this bread and it turned out fantastic. It’s absolutely delicious and something to be proud of. I'm Chef Dennis and Welcome to my Culinary Journey where I share my Restaurant-Style Recipes & Travel Adventures. Should I put the bread on a rack that’s part of a tray, and then add the water to the tray that the rack sits on? You may find these tips helpful though. I have made bread many times, but I have never made any that didn’t require kneading. Hi Bruce, It should be a bit crispy but not hard. You have a gift for cooking! I did not realize that I could make a wonderful loaf of bread so easily. Wonderful! Hi Nate, Sorry you had a problem with the bread sticking! Glad I finally tried this recipe! . Thank you for sharing it at just the right time. This is my go to. Such a helpful guide to making this (almost) no-knead bread! My question: I have an old Dutch oven from my grandmother that I’ve never used. I like that it makes 3 loaves so if i have a dinner party there will be enough bread for all. Hi Jen, this bread looks lovely. I love homemade bread, always taste fresh and delicious! Unfortunately, self-rising flour can’t be used with yeast. Hope that helps! This will take about 5 minutes. For my second batch I added about 3 cups of raisins to the floor before adding ingredients. Here is a video from the cookbook authors. Hi Angela, the dough should only rise a bit during that second rise, but it can also spread or flatten a bit; it doesn’t mean you did anything wrong. So so good! I’m wondering if maybe your thermometer isn’t accurate? Might be fun to have kids help if they have sensory needs! Dough – Next, you stir in the flour until there are no dry … Hi Barb, Assuming 1/3 of the dough will fit in your Dutch oven with room to bake, I’d stick with the guidance in the recipe. I’m saving this recipe and going to make this a staple in our home. I bet it’s going to be so good. So glad you like it! Yes, that’s correct – you’ll add the flour to the yeast that’s been dissolved in the water and salt. The nice part is it makes 3 nice loaves, so my new neighbors got a loaf as well as our daughter and we still had some for ourselves. ron Vancouver BC Canada. It tasted pretty good, but I don’t know what happened. That was all my grocery had at this time. Addition… made first third into a round loaf – lasted a day. This is so easy and so good I won’t be buying anymore bread. How can I remedy this? Hope you and your family are well! It’s one of my weaknesses. The only bread I like is the crusty artesian kind so I buy La Brea at the market. Hope that helps! This bread is one of our Best Bread Recipes and is made with whole wheat and all-purpose flour. The flavor is great, the crust divine, with a slightly chewy texture overall- pretty cool! This artisan bread is perfect alongside soups and stews or even for sandwiches. I do not like a yeasty tasting bread but am very intrigued by this recipe…any suggestions or recipes that don’t taste yeasty. Hope you enjoy! (bold, I know) Well, it turned out spectacularly! This is my go to recipe from now on. Your email address will not be published. (You will fill this with water later to create steam in the oven). I baked two, put one baked loaf and one unbaked loaf into the freezer. Unlike an artisan bread that has a very thick and hard crust, this is a dense bread with a crispy crust. I’m sure this will be of use to everyone. So glad you enjoyed this enough to share the recipe with others! We have a flour and yeast shortage here in New Zealand, so not making as many loaves as we would like. But flour is scarce now. , Made this bread twice. A question for you Jenn: after refrigerating the dough for a few days, I let it sit on the counter for about 2 hours but it still doesn’t rise as well as the first fresh batch made the day of. Hope that helps! That’s when it all when downhill….in slow motion! 5/5 (56 votes) Print; Share; 158 comments. Generously dust the dough with flour. This bread is absolutely fabulous! The book says you can, but you won’t get the same crisp crust. Glad you’ve enjoyed the bread! Thank you for sharing this restaurant quality bread recipe. Whisking it all together to make sure everything is equally distributed. Thanks for the wonderful recipe. I made it exactly according to the recipe but did 1/2 the quantity as I only had 1 packet of instant dried yeast, used my instant pot on Yogurt setting to halve the time for the first rise, sprinkled black sesame seeds on top before baking (next time I would press them into the dough a bit because they fell off when I sliced the loaf). The internal temperature was 130. Make deep cuts. It was so sticky, stringy, and everything was a mess. I made another batch last weekend and added herbs and cloves of roasted garlic. I used dry active yeast and believe I should have added water and sugar/salt before mixing with flour; instead I mixed everything together and then added water. Perfect for those who love freshly home baked bread right out of the oven. It is even better if you leave the dough in the fridge for a few days or even longer. I don’t have words to describe how good it was!! Ingredients 3 cups water lukewarm 1 1/2 tbsp active dry yeast 1 1/2 tbsp salt 6 1/2 cups all-purpose flour; US Customary – Metric. Thanks very much! Dough is quite loose and sticky as described. I cooked both of them in my dutch oven – it eliminates the need for a pan of water. Many thanks for another superb recipe! My question is after baking for just 35 minutes, the top crust was a little dark and even though it was cooked perfectly, the absolute center was slightly under baked. It was easy and delicious! Tastes great. Could I put oil on my hands instead of flour? Work in a Lemon Scampi Sauce ) a 3 pack of instant yeast next. Out if you don ’ t be surprised, everything that I could use KA bread flour not to. Wanting to try parchment paper, whisk together the flour my digital instant read thermometer was still edible in center. Hi Moni, I don ’ t worry, it turned out is waiting in the fridge for cover... 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