No-Knead Bread Recipe (VIDEO)
Easy No-Knead Bread is an artisan-style bread that’s done in 3 hours from start to finish and it’s mostly rising time. This is an easy bread recipe – you don’t even need a mixer. With only 4 ingredients (flour, yeast, salt, and water), you can make a bakery-quality, super soft homemade bread.
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Easy No-Knead Bread
We love the aroma and taste of homemade bread, including our easy Dutch Oven Bread, classic French Bread with the best crust, and of course classic Dinner Rolls. My kitchen has served as a bread-making test lab for the past month. We’ve made this bread countless times. It rises beautifully every time and you will fall in love with the spongy soft texture. It reminds me of the lovely loaves that Costco has perfected.
Many no-knead bread recipes require overnight fermentation but we love that this one is done in just 3 hours (most of which is just letting the dough rise while you go about your business). You’ll get to enjoy fresh homebaked bread within a few hours of when the craving hits.
What is the Best Flour For Bread?
Bread flour typically has slightly more protein and gluten than all-purpose flour so it is the preferred flour for bread. It can give you slightly better rise and texture. We have tested this no-knead rustic artisan bread with both all-purpose flour and bread flour. The loaves turned out perfect with either flour so use what you have on hand.
Watch No-Knead Bread Video Tutorial:
I hope this Easy No-Knead Bread becomes a new favorite homebaked bread recipe for you. If you enjoyed this video, please subscribe to our Youtube Channel and be sure to click the bell icon so you get a notification when we post a new video.
How to Make Easy Homemade Bread:
1. In a large bowl, combine warm water (100˚F) and salt. Sprinkle yeast over the top and let it sit 2 min, then stir.
2. Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Stir together with a spatula just until it together (do not knead). Cover and let rise at room temperature 2 hours (until 2-3 times in volume).
3. Line a cutting board with parchment paper and generously dust with flour. Turn dough out onto the floured surface.
4. With well-floured hands, fold the dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle the parchment paper flour or cornmeal, extending 1-inch past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise at room temp uncovered for 40 minutes.
5. Meanwhile, prepare your oven: place one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or inverted baking sheet) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat 1 cup water.
6. Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish* on the bottom rack with 1 cup hot water (being careful not to splash water on a glass oven door). Slide dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for 25-28 min or until golden brown.
*CAUTION: DO NOT USE A GLASS DISH to hold water or it may explode when you add water. Also, be careful not to splash water on a glass oven door to prevent shattering from strong temperature change.
Pro Tips for the Best Homemade Bread:
- Use warm water – ideally about 100˚F to 110˚F. Avoid hot water which can deactivate the yeast.
- Measure precisely – spoon flour into measuring cup and level off the top. See our best tips for How to Measure wet and dry ingredients.
- Dough Rising Temperature – A room temperature of 71˚F to 75˚F is ideal for bread rising. If your room is colder, it will take longer. Do not place dough in a hot oven to rise. If the temperature goes above 110˚F, you can deactivate and ruin the yeast.
- Don’t Rush the Rise – For the best texture and rise, do not rush the rising process. It should be 2-3 times in size when it is finished rising. If you don’t allow the full rise, the bread will be dense.
- Preheat the oven and baking sheet – putting the dough onto a hot baking sheet or pizza stone, will help form a beautiful crust.
- Scoring the bread – scoring the top of the loaf allows it to expand and creates a pretty bread that you will be very proud of. Use a sharp or serrated knife or bread scoring blade.
- Cool before slicing – If you cut freshly baked bread while it’s still hot, the steam will escape and the bread will seem doughy.
Our Top Rated Bread Recipes:
- French Bread with a true crisp crust
- Banana Nut Bread – a moist banana bread studded with nuts and raisins
- Dutch Oven Bread – A 5-seed bread with the same basic dough
- Dinner Rolls – so easy and freezer-friendly
The next day, use this bread to make the most amazing Reuben Sandwich or this restaurant copycat Chicken Bacon Avocado Sandwich.
No-Knead Bread Recipe (Easy Artisan Bread)
Ingredients
- 1 1/2 cups water, warm, at 100˚F (not hot)
- 1/2 Tbsp sea salt
- 2 1/4 tsp active dry yeast, (7 grams or 1 packet)
- 3 1/4 cups all-purpose flour, (or bread flour) plus extra flour for dusting
- 2 Tbsp cornmeal , or more flour
Instructions
- In a large bowl, stir together 1 1/2 cups warm water (100˚F) and 1/2 Tbsp of salt. Sprinkle the top with yeast and let it sit 2 min, then stir.
- Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Using a spatula, stir until dough comes together and is well blended. Cover the bowl with plastic wrap and let it rise at room temperature 2 hours (or about 2-3 times in volume).
- Line a cutting board with parchment paper and generously dust with flour. Scrape dough out of the bowl with a spatula onto the floured surface.
- With well-floured hands, fold dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle parchment paper with more flour or cornmeal, extending about 1" past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise uncovered at room temp 40 minutes.
- Meanwhile, prepare your oven with 2 racks - one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or use the backside of a rimmed cookie sheet or pizza stone) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat up 1 cup water.
- Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish (never a glass dish*) on the bottom rack with 1 cup hot water (being careful to not splash water on a glass oven door). Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for about 25-28 min or until golden brown. Transfer loaf to a rack and cool to room temp before cutting into it.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was first published in 2012. It was updated March 2020 with new photos and we improved the recipe adding slightly more flour to help with forming the loaf.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha:
If you wanted to make this low carb what would you do.
Hi James, I’m sorry, I don’t have any recommendations for that. I have not tried any alternatives.
I made this for the first time for a dinner party tonite, and WOW!! It was ready with the rest of the dinner so I did not have time to take a picture, but I even impressed myself! Looked just like the pictures and tasted divine!! I will make this again and again. THANK YOU, Natasha, for making me look good! 🙂
Yay that sounds perfect! Thank you so much for this feedback, Lisa. We’re so glad that it was a huge hit!
Natasha,
Video you say 3 cups of flour buy the recipe has 3 1/4 cups of flour. Which one is it?
Hi Derek, I always recommend following the written recipe especially when it’s your first time making it. Also, written recipes can be updated if we decide to make it better.
I make this bread at least twice a week. We all love it, and guests have loved it too. My son, picky eater, likes it very much.. i make pizza from the slices for him. I noticed that with AP flour, it doesn’t have as much as a rise as with the bread flour. scrolled through comments and want to try using some wheat flour. thank you!
This bread always turns out fantastic and is so easy. I cook mine on a pizza stone. Using the bread flour instead of all purpose makes a huge difference in the texture.
Hi Kathy! Thank you for sharing that with us!
wow! I love bread.! I will make this bread for sure. I love your recipes. Thanks.
Hi Elzbieta! I’m so glad you are loving my recipes. Thank you.
I made the recipe with no modifications and didn’t really expect much. Boy was I wrong! Absolutely delicious! I will absolutely make this recipe again.
Love it! Thanks for sharing, I’m so glad you enjoyed this recipe.
I made this bread today and it was delicious! Everyone in the house loved it and I will definitely be making it again. BUT…I used my glass baking dish to put the water in and it exploded inside my oven while the bread was baking!
Oh no, I guess you have missed my note in the recipe that says “DO NOT USE A GLASS DISH to hold water or it may explode when you add water. Also, be careful not to splash water on a glass oven door to prevent shattering from strong temperature change.”
Natasha,
I ran into a problem making this bread….my family wants it every night😂 (and I have been making it for a week straight). My son asked if I get tired making it..I said no why- do you get tired of eating it? Nope! He’s in love!
Thanks again for a foolproof (and amazing) recipe! I have a loaf rising as I type…
That’s so great! It sounds like you have a new family favorite, Heather! That is the best when kids love what we moms make.
Hi Natasha,
I’ve tried making this delicious bread a few times, and each time the bottom of it comes out a little soggy. The top is baked to a nice gold/brown crust, but the bottom remains soggy. Any ideas as to why or what I could do to remedy this?
Thank you!!
Hi Ina, that never happened to me before. It sounds like maybe it didn’t rise properly – this could be due to either old yeast (no longer active) or overheating the dough causing the yeast to deactivate. It could also be due to not giving the dough enough time to rise. I hope that helps to troubleshoot.
Thank you for taking the time to answer, I will def keep your suggestions in mind next time. 🙂
You’re welcome, Ina! 🙂
Can you bake this loaf on the parchment in a oven proof Dutch oven?
We have another recipe the Easy Dutch Oven Bread recipe that you can try instead
My husband just cut into the bread that I cooked in the dutch oven…he said it was delicious.
That’s just awesome! Thank you for sharing your wonderful review, Donna!
I have been making this bread for 3 years and love it!! but, i would like to know how many grams 3 1/4 cups of flour is. Every site I go to has different measurements. Thank you inadvance.
Hi Grace! So glad you love it! You can click on the “metric” button in the recipe card and it will convert the ingredient list for you. 🙂
I don’t get tired of making this recipe. It’s a beauty Natasha. All my family raves about this bread. Every time I’m making it more often. Everyone wants a piece:)
Thank you.
I’m so happy to hear this recipe is a hit, Madel! Thank you for sharing your wonderful review with me!
This bread recipe is so easy and delicious. My family enjoyed it very much.
I’m happy to hear that!
I just tried this recipe and the bread was delicious and flavorful. Thanks Natasha for this great recipe.
You’re so very welcome! I’m glad you loved it.
Oh my! If anyone can make a mess, I can! I put the dough in the oven and it slid off the pizza stone and onto the oven rack. My husband to the rescue! I baked it and we loved the rustic bread with the crunchy crust. It just needed more salt…I put 1/2 teaspoon instead of 1/2 tablespoon! Next time I’ll do it right and there will be a next time.
Thank you so much for sharing that with me, Sandra!
Thank you Natasha! Now I can never go back to store-bought bread! Love following your recipes! My first one was the Cowboy Caviar and the rest is history! Love from Roseville – CA!
Hi Maria! Thank you for sharing. I’m so glad you love my recipes! 🙂
Thank you for this recipe. I made the bread yesterday and I’m doing it this morning. Good recipe. I had to add a bit more of water to the dough but I live in dry weather. Fabulous bread for sandwiches. I wonder if it could be dusted less on the surface. Is that dusting necessary? Thank you.
Hi Madel, you can definitely try dusting less! I’m so glad you loved this recipe!
I have tried a few bread recipes but this was so good and easy. I really enjoy watching your videos and trying them. I recommend your website to all. Thank you for doing all the work for your viewers. I’m serious.
I’m so glad you enjoyed it, Kay! Thank you so much for sharing that with me.
This bread recipe is so easy and delicious. I’ve made it several times and everyone I’ve shared it with raves.
I use instant yeast and just add it in with the flour.
That’s just awesome! Thank you for sharing your wonderful review, Kathy!
Hi Natasha,
Your Artisan bread recipe is a big hit among our fam. Second to your recipe, I’m in love with the 2″ or so no-handle sifter illustrated in your vid. Can you advise where something similar can be purchased? Thanks!
Thank you for sharing, Brian. It’s always inspiring to receive good messages like this. I have an Amazon Affiliate Store where I add a link to all of the kitchen tools that I am using.
Your recipe states 3 1/4 cups of flour but in your video you only say 3 cups of flour?….My dough came out very dry and not sticky at all.
Hi Shawna, this is because when I first published the recipe in 2012 and was just starting out, I wasn’t measuring accurately – I would push my measuring cup directly into the bin which results in significantly more flour than spooning it into the cup and leveling off the top. The 3 1/4 cups is the more accurately measured and it makes for a loaf that is easier to form into a ball, otherwise, it’s pretty sticky.
Hi Natasha, can I substitute a bread machine instant yeast, rapid rise type for the one used in this recipe? Also, I just made your beef with broccoli for my husband who proclaimed the recipe a “keeper”. Now, I just tell him it’s a Natasha recipe and he responds that he can’t wait. Thanks.
You’re welcome! I’m so happy you enjoyed it, Barbara!
Hi Natasha, can you use gluten free flour or Bisquick flour in place of regular flour?
I have not tested Bisquick flour. Bread flour typically has slightly more protein and gluten than all-purpose flour so it is the preferred flour for bread. It can give you slightly better rise and texture. We have tested this no-knead rustic artisan bread with both all-purpose flour and bread flour. The loaves turned out perfect with either flour.
I tried your recipe several times. Every time the bread came up perfect. Thank you.
You’re welcome! I’m so happy you enjoyed it, Lorna!
Hi Natasha. I enjoy your recipes and have made many of them. For the bread recipe, in the video you use 3 cups of flour and 3/4 tablespoons of yeast, however in the list of ingredients below, you use 3-1/4 cups of flour and 2-1/4 teaspoons of yeast. Which is correct?
Hi Lonnie, I always recommend following the written recipe especially when it’s your first time making it. Also, written recipes can be updated if we decide to make it better.
This was so easy and so good. I can’t believe that you can make bread with just 4 ingredients, one of them being water! I’m currently making my second batch in a week. I’ve been making my own bread for a while, I don’t know if I can go back to store-bought!
So glad to hear that, Rebecca! Thank you for the review.
So easy and so good! Have shared this recipe. Will definitely make again!
That’s wonderful. Thank you for sharing my recipe.
I made this recipe in a bread machine and it turned out great! Thank you Natasha!!
That’s just awesome! Thank you for sharing your wonderful review!
One more question–and hoping you won’t mind. I love whole grain flour. Could it be used, mixed with regular flour? Have you tried it?
Hi Emilia, I honestly haven’t tried that yet to advise but I saw someone else shared and commented this “This is my favorite bread recipe and it has never failed me. It is so forgiving! I often use 1/3-1/2 the flour of another type, like rye, whole wheat, multigrain flour, etc.” I hope that helps.
First time I noticed that the measures are both in US and metric sizes. Unfortunately in the preparation it’s back to US sizes … A pitty.
Hi Karen, unfortunately, there is no way to change the numbers throughout the recipe, just in the list of ingredients. Our program is not that sophisticated but it would be nice if that feature was added in the future.
I have occasionally made this recipe with 1/4 cups rye flour and 3 cups of all purpose flour. It turns out amazing!!
Thank you so much for sharing that with us, Olya!
Great videos & recipes – I wanted to know if I can make this no knead bread into a 3 braid bread? Then use as a garlic bread with mozzarella cheese(using your garlic bread recipe). Thanks
I’m so happy you’re enjoying my recipes, John! Thank you so much for sharing that with me! I haven’t tried this brad in a braid. If you happen to test that, I’d love to know how you like that.
It turned out perfect! I have to tell you, I’ve been trying your recipes for a couple of weeks, and now I try to act like you in the kitchen. I think I am you when I’m cooking or baking. Every time I try to be a slug, I will stop and say, “No, Natasha wouldn’t let the cats lick the beaters,” and then I do the right thing.
HAHA! This is the best comment! Thank you so much for giving me a good laugh today, Sheila! I’m happy you love our recipes!
I live at 5500 ft altitude, do I need to adjust the recipe? Ive never made bread before.
Hi Jacqueline, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
Oh, wow this bread is delicious. My husband ate almost the whole loaf in 1 day 🤣. Thank you for the great recipe 😊
Hi, can I make this in a Dutch oven and skip the water bath?
We have another recipe the Easy Dutch Oven Bread recipe that you can try instead
I think the water bath helps with making the top crunchy. Im making this recipe today for the first time. Will let you know how it comes out
Hi,
I tried your recipe today and it turned out beautifully, thank you !
⭐⭐⭐⭐⭐
You’re welcome, Nataliya! I’m so happy you enjoyed that!
Hi,
Do you have a no-knead & no-yeast bread recipe?
Thanks
Hi Erin, we don’t have anything like that, but thank you for the suggestion.
Easy to make! Made it today to enjoy tonight.
Perfect, I hope you love it!
This is my favorite bread recipe and it has never failed me. It is so forgiving! I often use 1/3-1/2 the flour of another type, like rye, whole wheat, multigrain flour, etc.
many of your recepies have become our favorites!
I’m happy to hear that, Rita. I hope that you’ll love every recipe that you will try!
Hello. so glad you posted this. just so i understand, you substitute 1/3 to 1/2 of the flour with a different flour? or is that 1/3cup – 1/2cup? thank you in advance.
I made the No Knead Artisan Bread about 6 times now! Wonderful!!!
Hi Diana, I’m glad this is now one of your favorite recipes!
Thank you so much for the recipe! The bread turns out fantastic!! And it is so easy to make!
Natasha, you are my cooking inspiration!!
You are very welcome! That is so nice to know, thank you so much for your kind words and feedback.
I’m excited about making your bread recipe ! I have the 3 small packets of Quick Rise instant yeast. Your recipe calls for Active Dry yeast. Does the yeast make a difference ? I’m not a bread baker but your recipe and comments have me excited to try this 😊
Hi Laurie, quick rise should still work; you will need to change the method a bit. You can stir it into the flour and skip the yeast’s initial proofing in water.
Have made several times in past few weeks since finding this recipe on Pinterest. Absolutely love it and so easy to make. Thank you Natasha, kook forward to learning new things!
That’s just awesome! Thank you for sharing your wonderful review!
I’ve made it at least a dozen times, and every loaf has been perfect! I’ve made it with white flour and half white, half wheat, both are delicious. I have also made it adding dry cranberries, honey, and walnuts.
Thank you for this amazing and easy to follow recipe.
Too bad I can’t post pictures.
I’m so happy to hear that! Thank you for sharing your great review, Alex! Feel free to post your photo on social media and tag #natashaskitchen
This bread recipe is outstanding it turned out perfect my husband was over the top happy with this homemade bread. Wow we are so impressed! Thank you again for this and all your other recipes and tips
You’re welcome! I’m so happy you enjoyed it, Jill!
Baked this bread was easy yummy and great easy recipe to understand. Thanks
You’re welcome! I’m so happy you enjoyed it, Wendy!
I have to tell you this has been our go to bread! It is excellent as one loaf, but I’ve used the same exact recipe for small rolls, bread bowls and baguette style using all the same instructions. I don’t even remember the last time I bought a loaf of artisan bread since I found this recipe. Thank you!
That’s so great! It sounds like you have a favorite!
I would love to make this bread today but only have quick rise instant yeast. Can i use it in this recipe the same way?
Hi Virginia, that should work, you can just stir it into the flour and can skip the initial proofing of the yeast in water.
Thank you! It is such an easy recipe and came out great!
You’re welcome! Thank you too for your wonderful review, Virginia.
Can you use a Corning Ware Pan to hold the water?
I always keep my yeast in the freezer. Why don’t you need some sugar to help the yeast to bubble, etc?
Hi Marina, I would avoid using any kind of glassware as it can break or shatter with a drastic temperature change. Also, the yeast will proof without added sugar.
This is by far the best Artisan recipe ever ( and I have tried a lot) . I was wondering if you have a Challah bread recipe ?
Thank you so much, Louise. I don’t have a recipe for that yet but thanks for the idea and suggestion.
Best of the Best. Made it many many times MY GO TOO BREAD ” Good Eating “
That’s so great! It sounds like you have a new favorite!
I’ve made this recipe many times. Its a family favorite. Lately I’ve been adding about a cup of shredded Asia go cheese and a shake of Frank’s red hot. Yummy! Thank you.
That sounds delicious! Thank you for sharing that with ys, Deirdra!
Hi Natasha, do you have a recipe for pure rye flour bread?
Hi Lena, we have this Rye bread recipe HERE.
Hi Natasha! I love all of your videos. They’re really simple and easy to make. I tried your brownies recipes and it turns out really good. My family loved it very much! I plan to make this bread recipe this weekend and just wondering whether is it necessary to heat up the cookie sheet? What will happen if I do not heat up the cookie sheet? Will it take longer to bake?
Hi Cheryl, heating the sheet helps the crust form properly on the bottom, otherwise it can become soft and is more likely to stick to the baking sheet.
Hi Natasha. I tried baking the bread today and my family loved it very much. Thank you so much for the great recipe!
One question, after baking, the texture crust is like stale bread hard not crusty but the inside is soft like it’s only 90% baked. Is the bread supposed to be like that? Also, I only cut the bread once it has cooled down to room temperature.
Hi Cheryl, make sure to bake at the recommended temperature and place in a fully preheated oven. It should be fully baked inside and come out of the oven with a crisp exterior.
Love this recipe !!!!!!! I couldn’t tell you how many friends and family keep asking me for more bread. Love all your recipes and videos. I do have a question do you think I could use Wheat bread flour for this recipe? Stay safe and keep the recipes coming. Thank you!!!!!!!
So wonderful to hear that! I have not tried that yet to advise but I saw that someone shared and commented this “I followed the advice from someone to try using a cup of whole wheat flour in the recipe instead of all white. I used the suggestion to increase the water to 1-3/4 C. It came out perfect!” I hope this helps!
I made this recipe for the first time today and really liked it. I did notice however, that my bread split on the sides – do you know what causes that? I did the pan with water under it as instructed.
Hi Linda, that is usually due to not scoring the bread on top – if it forms a film while rising and isn’t scored, it can split in random places.
This is an amazing recipe/technique. I’m made it 6 times in 24 days!… each loaf has been a little different in texture, and height but that is due to my method, not yours!
I found it keeps very well if you stand the loaf with the cut side down on a wooden bread board, covered with a cotton tea towel or napkin. The crust keeps crisp. Mind you, it has only lasted 2-3 days at the most!
Hello Mary Jo, that is so awesome! Great job and thank you so much for sharing your good experience with this recipe, we appreciate your feedback!
Hi Natasha
Thank you for all recipes
I backed bread (artician) some times good but today I don’t know why my bread was doughy , out side was perfect ,but inside not good
Thank you if you tell me what is prablem
Hi, make sure not to cut into the bread while it is still hot. Also, make sure to have the oven fully preheated when putting the bread into the oven.
🙏🙏
Super easy and oh so good!
I’m so glad you enjoyed that!
Natasha, I have made this recipe twice and both times my dough comes out like doughy slime making it impossible to get into a ball. I have added the flour as instructed but something is seriously wrong. Please help!
Hi Cathy, I highly recommend reviewing our post for how we measure ingredients for baking which should help.
I have made this recipe twice and had the same problem both times. I measured correctly, according to the video instructions, and it is still a slimy mess. My mother, who makes sour dough bread regularly successfully helped me the second time. My Ukrainian son loves good bread and I so wanted to be successful at bread making. I love your other recipes and have made many of them. I can’t figure out what I am doing wrong on this one! 😢
Hi, how long can the bread keep after making it? I am going to try this recipe this weekend and this will be the first time I am making bread….
Hi Diana, the homemade bread always disappears really fast but if I do have leftovers, I let it cool completely to room temperature then cover and leave at room temperature for a day or 2. With store-bought sliced bread, I refrigerate after a couple of days to make it last longer so it doesn’t get moldy.
This bread was easy to make and came with instructions that I could follow without feeling like steps were missing and the. Leaving me guessing. I don’t typically leave reviews on food, as it’s just food, but this is the first yeast bread recipe I have tried that came out right the first time. So thank you very much! It is also delicious.
That’s just awesome Laura! Thank you so much for that wonderful review!
Hi Natasha,
Why does the bottom of my bread come out toasty hard. It’s So hard it’s difficult to cut through.
Love love all your recipes.
Hi Monica I’m so happy you’re enjoying our recipes! Aa far as hardening on the outside. I wonder if maybe your oven runs a little hot? I usually have the opposite happen, it’s crisp when it comes out of the oven and softens on the outside with time. Also, are you using the dish with water to create steam in the oven?
Hi Natasha,
Youve got a great blog going on here, keep it up.
I made this recipe and stored the dough afted 2 hrs of risinf in the fridge and used it next day.
While the dough appearance and texture looked great… the bread tasted rubbery and when toasted it takes like paper/cardboard.
What could be the reason, please help.
Thank you for that compliment. It sounds like maybe it didn’t rise properly – this could be due to either old yeast (no longer active) or overheating the dough causing the yeast to deactivate. It could also be due to not giving the dough enough time to rise. I hope that helps to troubleshoot.
Thank you for your response.
Could you please suggest what I should do then?
Room Temperature here is 30 Degrees Celsius.
Hi Bhuvanesh, room temperature is measured at (68-72F) or 20-22 in Celcius.
I made this bread adjusting the flour by substituting 1 cup buckwheat and 1 cup oats ground in food processor. It worked. I was surprised that no sugar is required to make it rise. My bread was wetter than the recipe suggested and there was no way that I could make slashes in the top before baking. I did find it difficult to slide the bread onto the hot baking tray to put it in the oven. I made 2 smaller loaves.
Thank you for sharing that with us! I hope you enjoyed this recipe!
Natasha, you did it again. we just could not believe a recipe so simple could pack so much flavor, taste, and texture. Unbelievable! We did make one change. Instead of making one round loaf we broke out our Couche and made two 16″ baguettes. We just harvested our garlic and celebrated with roasted garlic on delicious, cripy, chewy Itallian bread. My honey and I went through the whole two loaves. I finished just now with a bacon, tomato, onion and cheese and mayo hero sandwich. Was it ever so crisp, chewy and delicious. You have totally revolutionized our menus. All you heard at our house was, “That was delicious!” Thanks so much for sharing. Nana Carole & grampa Joe
Thank you for sharing your experience making this recipe. I am so glad you loved the end result!
4 Ingredients-Easy-Awesome Flavor, Texture, Crumb. Worthy of 5 stars and simple enough to have my husband (not a cook) make the second loaf. I did use my Kitchenmaid mixer to make it easier. Let it rise right in the mixing bowl. Easy clean-up.
Thank you for that wonderful review and feedback Diana! I’m so glad you enjoyed this recipe!
Hi Natasha,
How do you store this bread once it’s done?? Do you recommend to refrigerate or keep at room temp?
Hi Gabby, the homemade bread always disappears really fast but if I do have leftovers, I let it cool completely to room temperature then cover and leave at room temperature for a day or 2. With store-bought sliced bread, I refrigerate after a couple of days to make it last longer so it doesn’t get moldy.
Hi Natasha! The one I made didn’t turn out to be golden brown at the top. I followed the entire recipe by the dot. Help?
Hi Kimmy, make sure you are using the same oven settings recommended in the post and baking in the center of the oven.
Hi Natasha,
I have made this wonderful recipe twice. It’s delicious and easy. One question: both times the bottom crust is much softer and floury than the sides and top, which come out perfectly. Any suggestions on how to get the bottom to crust/brown as well?
Thanks,
Sandra
Hi Danya, make sure the cookie sheet is well preheated before putting the bread on and transfer to a wire rack to keep that bottom crust crisp without softening.
Hi Natasha,
I have done that both times, exactly as the recipe states. I make mine on a pizza stone and heat it in the oven before placing the dough and parchment paper on it to bake. It came out the same both times: perfect crust on the top and sides, more floury and soft on the bottom. Any other suggestions? Do you think it would brown on the bottom without using the parchment paper? The paper does crisp and almost burn in the 400+ degree oven.
Hi Sandra, it could be due to using too much flour on the base. You could also sprinkle cornmeal which helps and then transfer right away to a wire rack so the bottom doesn’t steam up and soften. It would brown a little easier without the parchment but it would be difficult to transfer. You might also try our French Bread which provides crunchier crust.
Natasha can you add oregano and garlic for an Italian flare and maybe some pepperoni?
Hi Sandy, I haven’t tested that if you experiment I would love to know how you like that.
I have made this recipe a few times. I cook it on a pizza stone. I prefer a softer crust so brush it with margarine when removing from oven. I also add chopped onion, rosemary, and sometimes chopped garlic to the dry ingredients. Gives a nice taste to the bread. Have never added pepperoni. I don’t know how it would change the texture or moisture content. Maybe finely chopped pepperoni might work. Worth a try. Great recipe!
Love it! Thanks for sharing that with us, Bev. Super helpful!
I’ve made this and added a LG tablespoon or two of my homemade pesto…came out great. (Nice garlicy flavor!)
I’m so glad you enjoyed it!
Tried it and was good. Thanks. Wanted to know if i can allow the dough to rise for the first three hours and then refrigerate it overnight. Then take it out and allow it to come to room temp and then bake. Would there be any changes if I need to refrigerate overnight?
Hi Kavitha, I haven’t tried leaving this overnight, but I would leave it in the refrigerator if keeping overnight then let it do it’s final rise at room temperature, except you would want to cover it so it doesn’t form a film or get dry by the time it reaches room temp and rises.
This was an amazing recipe!!!!! Though mine did not rise as much as yours (I weighed the flour vs measure it- probably should have added more flour.) My water was 101 F. I let it rise and followed this recipe to a T and came out great!!!!!!!!
So wonderful to hear that! Here’s a guide on how to measure ingredients. I hope this helps!
I made this again and measured it by spooning in the flour to the measure cup and leveling it off with a knife and it’s was really sticky. Immm hoping for the best but I think this recipe needs more flour
Thank you Natasha for this wonderful artisan bread recipe it is simple and taste so good
I’m so glad you enjoyed that!
I tried this recipe and it turned out so yummy. My son had two slices with bread. He loved it.
Thank you so much. Marguerite
So glad you loved it! Thanks for your excellent feedback.
Super easy for a novice Baker. I used the recipe, however put it in the refrigerator after rising, for 10 hrs. Took out, folded and let it rise again for 40 mins. Baked for 35 mins and it came out mostly good. Next time, I might Keep it slightly longer to rise before baking and also let it get more dark and also be patient with cooling. However, taste was absolutely heavenly.
So great to hear that, Sonali. Thank you for sharing that with us!
I made this bread last night after we ate dinner. I have two little ones and a teen so after dinner we try to have family time and so I don’t usually make anything more unless it is a special occasion. We were out of bread and my husband wanted a sandwich for lunch the next day, so I set out again to try ANOTHER bread recipe and crossed my fingers. Thank you so much for this recipe. I hardly lost any time with my family while making this and it was so delicious that it is already gone. I would love to share this recipe on my blog if that is ok with you?!
That is so awesome, Angela. Thank you so much for sharing that with us, I appreciate your great feedback. Here is more information on our policy for using our photos and recipes.
Do you have to put water in a cast iron? Can I put it in a deep cooking sheet? Will that make a difference?
Hi Jewly, a cookie sheet would work, you just want to avoid glass.
I made it two days ago and it was so good I just made it again!
My kids love it!
We’ve tried about 6-7 (maybe more) of your recipes and they’ve all been such a great success.
Instead of googling recipes and picking the most star- rated one I can find, you are now my go-to person because I know I can rely on the deliciousness of your recipes.
Having to cook all meals, 7 days a week in this quarantine, I was running out of ideas.
THANK YOU!
Forgot to mention – my kids LOVE watching your videos. They think you’re super funny. Thanks for making them laugh and smile 🙂
My pleasure, that’s very inspiring on my end. Thanks for sharing!
I love it! Thank you so much for trusting my recipes and I’m so glad that you loved everything that you tried so far.
Your recipe calls for 3 1/4 flour and your video calls for 3 cups.
Which is it?
Hi Cathy, the written recipe is correct. Unfortunately it’s not possible to go in and correct a published video. We updated the recipe recently and found that when measuring correctly (spooning the flour into the measuring cup and leveling the top, or weighing), 3 1/4 cups is most accurate. You can also click metric and view the weight in grams.
Hi Natasha
Thank you so much for all recipes,every I made were good & delicious ,but I bake the French bread I didn’t know inside was doughy
Can you answer me what is that problem
Hi Shokouh, sounds like it wasn’t baked long enough? Was anything altered in the recipe?
Hi, Natasha. I only have Instant Dried Yeast in my pantry. Can you please advise how it will work? Thank you
Hi Crisyln, I have had several readers report great results using instant yeast in the same amount. With instant yeast, it isn’t necessary to wait for it to proof in the water and it can just be mixed into the flour right away.
Hi, we love the no-knead bread in our house, and yesterday I followed the advice from someone to try using a cup of whole wheat flour in the recipe instead of all white. I used the suggestion to increase the water to 1-3/4 C. It came out perfect! Can’t wait to try the pizza dough tonight!
That’s so great! Thank you for sharing that substitution with us, Karla!
Can you use rapid yeast?
Hi Becky, one of my readers reported that rapid rise yeast Fast Acting in the same measurement worked just as well in this recipe.
Can I cut the ingredients in half If I want to make a small batch?
That’s right! You can halve it this recipe but you may need to adjust bake time
Hi Natasha – Thanks for sharing this way of preparing the bread dough – it really works, is so simple, and has never failed me.
As an alternative to using the oven I cook it for around 90 minutes in a slow-cooker (on high setting) then finish it off under a hot grill for 3 or 4 minutes to get a crunchy, darker, crust.
Thank you for sharing that Stephen. I’m glad that you loved the end result!
First time making bread and WOW! Not only was this recipe easy but also delicious! I keep going back to sneak another slice. I can’t wait to make it again!
It is so good and addicting! I’m so glad you enjoyed this recipe!
Hi Natasha. I managed to find a large pack of Instant Yeast and was wondering if I could use it in this recipe. Trying to find yeast in Ontario right now is like looking for a needle in a haystack so when I saw this pack I grabbed it. Thanks.
Hi Irene, I have had several readers report great results using instant yeast in the same amount. With instant yeast, it isn’t necessary to wait for it to proof in the water and it can just be mixed into the flour right away.
No words to thank you, the bread came up so good!! My family is asking to bake it more and more, I wish I could rise it over night and bake next morning…
I’m so happy you enjoyed that. Thank you for sharing that with us! I haven’t tried leaving this overnight, but I would leave it in the refrigerator if keeping overnight then let it do it’s final rise at room temperature, except you would want to cover it so it doesn’t form a film or get dry by the time it reaches room temp and rises.
I made 3 loaves of the no knead bread. All were great. It is so easy and so good ! The last loaf I made I put in green olives and jalapeño pieces. It was great ! Love your recipes.
That is so awesome to hear! So glad you enjoyed it.
I’m trying to up my bread game. I’ve kneaded and dough hooked a lot of different recipes, including your French bread (which was great). But I’m not seeing much improvement over the no knead – it’s awesome every time. So why does it work?
Hi Todd, the French bread process and especially the baking method produces a better spongier texture and also should have a super crisp crunchy crust that stays crusty. The no-knead bread crust is crusty initially and then it softens as it rests.
I have made this bread twice and it is hands down one of the best I have tried and SO EASY!!! Great taste and texture, an amazing comfort food. Has anyone tried it substituting with half whole wheat flour? I would be very interested to know!
Thank you so much for your great feedback, Karla. I haven’t tried that yet but one of our readers shared and commented this “Have now made four loaves, two substituting 1 cup whole wheat flour and all came out great. My dough seemed drier, so in my latest loaf I used 1 3/4 c. water and dough was nicer. Baked this in a loaf pan; no-stick spray and about 25 minutes. So easy and delicious.”
Hi Natasha , thank you for sharing this lovely recipe . I baked this bread today and we loved it so much . My first at bread making . Now I’m so inspired to further myself in this area . Warm regards.
Nice, great job for making this the first time and getting an awesome result!
Hi Natasha! My family absolutely loves this bread! Can I make dough in advance? Like the night before and bake in the morning? If yes, should I leave it on the counter or in the fridge?
Hi Marina, I haven’t tried leaving this overnight, but I would leave it in the refrigerator if keeping overnight then let it do it’s final rise at room temperature, except you would want to cover it so it doesn’t form a film or get dry by the time it reaches room temp and rises.
Hello Natasha!
Great recipes! Great blog! Keep up the good work!
Could you post a recipe for gluten free yeast bread?
I’m looking to try making a gluten free sandwich bread at home, for my gluten free family.
Thank you for that suggestion, Kate! I will add it to my to-do list.
Hi Natasha, Can I bake this bread with fresh yeast? Can we just change the types of yeast in any recipe based on the measurement chart for yeasts?
Hi Sam, that may work but like you said there will need to be a few adjustments. I would recommend reading through some of the comments on the recipe – we’ve had some great advice in there from our readers.
I have made this bread twice and it is excellent except for one thing. the first loaf seriously burnt the top, and the second one still was over cooked even though I checked it after 20 minutes. My oven is spot on at 450 with a auxiliary thermometer. I am doing my third loaf now, I will lower the oven to 400 and check after 10 minutes. So I kept an eye on this one and it looks perfect, until I cut into it and the entire top 1/3 of the loaf is air. I give up and am going back to the Dutch oven method. also I weighed and measured everything exactly as the recipe calls for.
Are you possibly trying to bake on the convection setting which would bake faster and potentially burn the top. Also be sure to bake in the center of the oven. I was going to suggest the same thing – we use essentially the same bread in our dutch oven bread recipe.
Natasha, your video is different than the written recipe…. in the video you only add 3 cups flour. In the recipe it says 3 1/4. I hope BOTH I made aren’t ruined. Maybe fix the written recipe…::
Hi Danniella, the correct amount is 3 1/4 cups of flour per the written recipe. We were only able to add a notation in the video about it but unfortunately, there’s no easy way to edit a published video.
Active Dry Yeast vs. Instant Dry Yeast? Can it be used interchangeably? or Does the IDY need to be added to the flour and not the water?
Hi Nancy, both yeasts would work well for this recipe. With instant yeast, it isn’t necessary to wait for it to proof in the water and it can just be mixed into the flour right away.
Do you still use the cup and a half of water if you use instant yeast? Does the water need to be lukewarm? Do you mix the dry ingredients then add the water?
Thanks, I’m a novice!
Hi Les, I would do the same proportions of wet to dry ingredients. I would mix instant yeast with the flour and then add the wet ingredients. You don’t need to proof instant yeast so you can skip that initial step of proofing yeast in warm water. I would still use warm water though.
Hi Natasha – I am making the bread today. I am planning on letting it rise for longer than two hours…more like 6. (like the receipes for the overnight rise).
I assume that would be ok. I will comment on how it came out. Love your recipes!
Hi Mina, I haven’t tested that overnight but it may work!
I made this two days ago and even though I mixed in the yeast instead of sprinkling it on top, it came out so good. I just put another loaf in the over and used a cup of whole wheat flour with 2 1/4 cups bread flour so we’ll see how this is. My dough doesn’t come out as sticky and loose as yours looks in the video.
I hope it turns out! I look forward to your feedback Alison! Thank you for that wonderful review!
Have now made four loaves, two substituting 1 cup whole wheat flour and all came out great. My dough seemed drier, so in my latest loaf I used 1 3/4 c. water and dough was nicer. Baked this in a loaf pan; no-stick spray and about 25 minutes. So easy and delicious.
That’s just awesome! Thank you for sharing that with me Alison!
I made your artisan bread this morning. We just tasted it and wow what wonderful texture and flavour. Thank you for such an easy recipe that is 5 star!
You’re so welcome! I’m glad that you loved the end result. Thank you for your amazing feedback.
Hello Natasha,
Can I use instant dry yeast instead of active ? I couldnt find active dry yeast in our store.
Hi Tatiana, I have had several readers report great results using instant yeast in the same amount.
I noticed that the written recipe For the no knead bread uses exactly 3 1/2 cups of flour but the video said to use 3 cups. Which is correct?
Hi Bernard, the correct amount is 3 1/4 cups of flour per the written recipe. We were only able to add a notation in the video about it but unfortunately, there’s no easy way to edit a published video.
Took off one star because it’s a very salty bread, but that being said everything else worked out perfectly and I’ll make it again (using 1 tsp salt instead of the 1 1/2 tsp the recipe calls for).
Thank you for sharing that feedback with us, Jeanne!
As you speak, you say that you add 3 cups of flour. The writing scrolling along says 3 1/4 cups flour. Which is it.
Hi Terry, you will note in the video, we updated to 3 1/4 cups flour in a note. Unfortunately, that is the only way to edit a video. The precise measure is 3 1/4 cups per the written recipe.
Hi, just 1 question. Can you bake this bread in a dutch oven? If so, what temp and for how long. Thanks so very much
Lynda
Hi Lynda, I have not tested this recipe in the dutch oven, I would try the guidelines just like in our dutch oven bread.
Further to my previous question about the salt touching the yeast, i found answers online. It says that will slow the rising so better to add salt last. On the other hand, in this csse, slow rise could be good. Vyou need not publish my question and no need for you to reply unless you want to point that out in your recipe.
Thank you for sharing that with us, Alice!
I have watched many videos saying to keep away salt from the yeast when adding to the flour as salt will kill the yeast. In your recipe, you say to sprinkle the yeast on top of water but salt is already there. I followed your instructions but the yeast settled to the bottom on top of the salt. Will this affect it. I am currently waiting for the dough to rise.
Hi Alice, we have always made it this way and it has worked successfully. Did it work out for you?
What do you do if you don’t have cast iron or dutch oven to put in the water? is that necessary for making breads?
Hi Noreen, the water helps the crust to form. If the surface of the bread is moist, it expands easily. It can still be baked without water, or you could try to spray the wall of the oven (avoid spraying on a glass oven door though) with water to create steam and close the door right away.
I baked mine today and am thrilled with the result.
Hi Ronelle, I’m so glad to hear that! If you share a photo of your loaf online, please tag me so I can see it.
Love you recipes, and enjoyed the tour of your food pantry. I used the back of a cast iron pan to proof second time then slide it into oven lol. It worked really well. Thanks for all the hard work you and your husband do.
Thanks for sharing that with us, Amy. I’m glad to know that it worked well with this recipe. I hope you love every recipe that you try!
My sincere thanks for learning a no knead bread. We love it.. you are a life saver..
You are very welcome, I’m just glad that you enjoyed it!
I’ve made this recipe twice in one week. The first time I followed the recipe written of 3 1/4 cups of flour and had to add a little extra water. It came out great. The second time around I used 3 cups of flour. Instead of leaving the bread in one loaf I cut it into 12 ciabatta buns. It turned out amazing. Golden brown crust and soft on the inside. Thank you so much for a fabulous recipe.
That’s so great to hear, Amanda. Thank you for the excellent review and detailed feedback and suggestions. It’s very helpful!
This recipe is so easy, and my husband absolutely loved the crunchy crust. Will definitely keep making it!
That’s just awesome! I’m happy you liked this recipe, Lesya!
We tried this and loved it!!
I wonder if we could add shredded cheese when we mix the flour for a cheese loaf?
I haven’t tested that Brittney but I bet that could work. If you experiment please let me know how you like that.
A great addition is fresh rosemary if you have any on hand!
Yum! Thank you for that great idea!
Hi Natasha,
I’m making this bread right now but I couldn’t figure out where the sea salt goes in the recipe. I did not see you mention it in your video either, does it not belong in it?
Hi Victoria, we have it listed under step number one. “In a large bowl, stir together 1 1/2 cups warm water (100˚F) and 1/2 Tbsp of salt. Sprinkle the top with yeast and let it sit 2 min, then stir.” I hope that helps
Natasha
Just wanted to say how much I enjoy your videos. I think you are just so cute and like how you enjoy the results of whatever you’ve made.
Actually you’ve inspired me to make a few dishes. Wish I had your guidance when I was younger.
Keep up with what you are doing I’m sure you’ve inspired lots of people with your pleasant attitude.
Wishing you great success.
Thank you for that nice and thoughtful comment and compliment Judy!
Hi Natasha, going to try this recipe. In your video you say to add 3 cups of flour, yet in the recipe you add 3-1/4 cups. Is there a typo. Love your recipes.
It is 3 cups of flour. I forgot to update that in the print-friendly. Thanks so much for catching that and asking!
Ah, I just made today and it still says 3 and 1/4 cups! Looking at it on mobile. It turned out good though. Will try again with just 3.
still says 3 1/4 cups! Making for the second time today. Going to try buns!
Thanks for the recipe. I really was excited about this recipe, however, the crust became very tough and thick and the bread was dense and soggy in the middle even after 35 min! I had a hard time to cut through the bread. I followed up every step in the recipe, any idea why I wasn’t successful?
Hi Ana, it sounds like maybe it didn’t rise properly – this could be due to either old yeast (no longer active) or overheating the dough causing the yeast to deactivate. It could also be due to not giving the dough enough time to rise. I hope that helps to troubleshoot.
Hi , I baked the bread and it was perfect so I wanted to try it with whole flour and it didn’t rise like the white flour , is that how it suppose to be ? do I need to do something diferently ?
Hi Penny, using whole wheat flour will typically create a denser bread, especially if you use all whole wheat flour. This is why I like to use a blend when using some whole wheat flour.
I would like to make an olive bread this way. Would the addition of olives ruin the bread?
Hi Alan, I haven’t tested that but it sounds tasty – just be sure to pat them dry thoroughly with paper towels. Let me know if you experiment. We also have a fun 5-seed bread if you want to see how we did add-ins.
I made the olive bread with this recipe. It turned out really well. The next time I wont put as much flour down on the parchment paper. Messy when you pick it up now.
Thank you so much for sharing that with us!
Someone commented that they were using floured foil instead of parchment paper and asked if it would work. I just baked a loaf on non stick foil (very lightly floured) and it slid right off and onto a cutting board.
Thank you for sharing that, Rich!
I have gluten intolerance but would love a similar recipe using gluten free 1 for 1 flour.
Thank you, Patty! I haven’t substituted made this recipe gluten-free before to advise. If you experiment please let me know how you like it.
This bread looks so good, but I’m Celiac so do you have gluten free recipes to try? Thanks love all your recipes
Hi Darlene, that you for that suggestion. I’ll have to add that to my list of recipes to try.
Hi Natasha , I’m so excited to try this recipe today ! I was wondering if I could use this recipe and cook it according to your Dutch oven bread one? Because I unfortunately only have one rack in my oven . Please let me know ! Thank you
Hi Julie, I have not tested this recipe in the dutch oven, I would try the guidelines just like in our dutch oven bread.
I tried this with gluten free flour, it was an unqualified disaster. Do you have any easy gluten free bread recipes?
Hi Mary, Without testing the recipe with gluten-free/ coconut flour, it’s very difficult to guess why that didn’t work out. I’ve scanned through the reader’s comments and no one has reported trying it yet to better troubleshoot. It would have to be an experiment. Thank you for the suggestion of gluten-free bread recipes, I’m adding that to my list now.
Hi Natasha!!
I tried this bread with with 3 1/4 cups of flour just you have on the recipe but I think I am going to try it again with 3 cups of flour. We loved it!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Thank you Natasha! I baked this bread today and it was so good. We finished it while it was still warm.
Isn’t it the best when warm! I’m so glad you enjoyed this recipe.
Can you use instant yeast in this recipe?
Hi Millie, I have had several readers report great results using instant yeast in the same amount.
Hi Natasha,
I am i the process of making this bread. I am new to bread-making and I would love your advice. After putting all ingredients together, I did not see the “do not knead” part, and I knead it. Is there something I can do to correct this mistake. Thanks.
Never mind, it turned out to be good as well. Thanks!
That’s so great! I’m so glad it turned out, Astha!
Great and easy recipe!! Made it few times already and always turns out amazing!
Love it! Thank you for sharing your experience with us and for providing a great review!
Hey Natasha, I’m a big fan of your site and am looking forward to trying out this recipe soon. If at some point I decided I wanted to go for a more “classic” look for the bread could I bake it in a bread pan?
Hi Grant, I haven’t tried it in a loaf pan but I would do everything the same except I would put the dough into the loaf pan on the last rise and make sure to remove it from the pan right away when it comes out of the oven.
I’m so upset on how bad this recipe failed me:( I’m unsure why. I followed everything step by step. After my dough rose for 2 hours it was still so wet and sticky, I couldn’t even form it into a ball. I pretty much just scooped it onto my flowered cutting board. We’ll see what happens.
Hi Alla, it sounds like it could have used more flour. If you see that happen, it’s ok to sprinkle flour over the dough so you can fold it easier and make sure to have really well-floured hands when folding it. I think it will still turn out and taste great even though it may not be as pretty of a loaf. Not sure if it applies, but it could be due to changing out the type of flour (with varying gluten or protein content). Also, make sure to measure liquid ingredients with a liquid measuring cup and be precise to make sure you don’t get an overly wet dough. I hope that helps!
Thanks for your reply, after baked it turned out okay:) just a lil more flat than yours but the taste was good!
That’s great! Thanks for the update and I’m sure it will come out perfect next time.
I noticed the carb count (being a diabetic) and recognize that one of my weaknesses is fresh homemade bread. If its here, I eat it My only salvation is to limit what I have. With all of that said, here is my question. Can I halve this recipe and still have it work?
Hi Rich, I haven’t tried halving it but I think it would work. It might take a little less time to bake. Another option, is to make the whole loaf, cut it in half and freeze the other half. Once it’s fully at room temperature, cut the loaf in half, wrap one half with a couple of layers of plastic wrap and freeze. If you freeze it while it’s still fresh (not warm, but fresh), it will taste fresh when you thaw it and enjoy it later.
Looks so good and such a simple recipe. I’m going to make this bread and use it for the Easy Chicken Sandwich Melts recipe that you recently posted.
Sounds yummy! Enjoy and thanks for the great review.
Is a Rapid Rise Instant Yeast Fast Acting the correct ingredient?
Thank you for your many wonderful recipes.
Hi Dru, one of my readers reported that rapid rise yeast Fast Acting in the same measurement worked just as well in this recipe.
Many thanks.
Hi Natasha! on the video you’re saying 3cups of flour but on your recipe you have 3 1/4 cups of flour. W
which is correct?
Hi Julie, this is because when I first published the recipe in 2012 and was just starting out, I wasn’t measuring accurately – I would push my measuring cup directly into the bin which results in significantly more flour than spooning it into the cup and leveling off the top. The 3 1/4 cups is the more accurately measured and it makes for a loaf that is easier to form into a ball, otherwise, it’s pretty sticky.
This no-knead bread is my FAVORITE bread recipe to make! The instructions are so easy to follow and the bread is always a hit! Thank you for the recipe! 🙂
I am so happy to read your great feedback. Thank you so much for the awesome review and I hope you love every recipe that you try!
Nothing beats a freshly baked homemade bread and now more than ever. Thank for sharing this winner of a recipe!
Totally agree! Homemade is always so much better. Thanks for the wonderful review!
This bread recipe is perfect! Thank you!
Thank you so much for the great feedback, Sarah!
I enter your website regularly almost every day. You have some great articles. I Love Your Suggestions. Thanks.
Thank you for checking out my recipes and website all the time. I hope you love every recipe that you try!
Hello, Can use gluten free flour instead?
Hi Michele, Without testing the recipe with gluten free/ coconut flour, it’s very difficult to guess. I’ve scanned through the readers comments and no one has reported trying it yet. It would have to be an experiment. If you do try it, please do let me know how it worked out.
I will give it a try and if it work’s, fingers crossed! I will deferentially let you know.
Hello. I was wondering if you can use instant dry yeast instead of active dry yeast?
Hi Natasha, I actually only use the active dry kind so I’m not very familiar with the instant, but I have read that they work differently. Because I haven’t tested it with this recipe; I have no idea how different it will be.
My dough ended up being too runny/sticky. I weighed out the flour…should I have added more? It was impossible to roll it into a ball. Any thoughts?
Hi Zee, it could be not enough flour (or maybe a flour substitution since some flours have varying amounts of gluten). It helps to dust the outside with flour so you can get it in your hands.
Recipe has a bake temp of 450° and says to use parchment paper. Any parchment I’ve ever used has a max temp of 429°.
Hi, most parchment paper is rated for use at temperatures up to 450 degrees. Definitely avoid broiling.
Yes! Ive noticed when I’ve used it at 450, the parchment paper burns! I realized it says the max temperature is 420 unfortunately.
EDIT: 420°, not 429° for parchment paper.
I did not have parchment paper on hand so I used heavy-duty aluminum foil instead and it came out great — have done this successfully several times.
Hi Natasha! Thank you for easy recipe! Can I use whole wheat bread flour for this recipe? Or you know easy recipe for German bread? Same what Russian stores selling? Thank you.
Hi Anya, I have tested this with half whole wheat flour and half all-purpose flour and the bread did not rise as well and was not as fluffy.
Thank you!
Awesome flavor! The only thing that I didn’t care for was how it spread out on the cookie sheet. Could I cook it in my Dutch oven without the lid to help it keep some height & shape? If so, what is the cooking time adjustment? It truly does remind me of the restaurant bread used for dunking into the balsamic vinegar/olive oil/pepper combo….just like in your video!!
Hi Claudia, that should work. However, we did not have that experience. Was anything altered in the recipe?
The only thing I did was weight my flour. Google says their are 120 grams to a cup of flour. It was almost like focaccia dough. I will definitely try it again. But, next time I will use your method of scooping. Your recipes are so awesome, I’m pretty sure I goofed up some place. Thanks for the reply…oh, forgot, how long should I cook the bread if I use my Dutch oven?
If you are looking to bake in a cast iron pan or dutch oven, you will love our dutch oven bread or use it as a guide to baking.
Super! Thanks for the quick reply. Looking forward to seeing you on the Food Network some day!
In my opinion, I would stick with your method of weighing, that way it is exact. I don’t know anyone who measures using the spoon and level method who gets it the same every time. Europeans almost exclusively weigh ingredients, so I’ve started doing that with much more consistent results!
I’m making my third loaf now. I love it. Makes a great grilled cheese sandwich. Also enjoy it with my coffee, toasted and buttered.
That’s so great! Sounds like you found a new favorite!
Delicious! Worked well with whole wheat flour too. How do you store your bread?
Hi Sarah, the homemade bread always disappears really fast but if I do have leftovers, I let it cool completely to room temperature then cover and leave at room temperature for a day or 2. With store-bought sliced bread, I refrigerate after a couple of days to make it last longer so it doesn’t get moldy.
hello, making this fool proof beard risen now great basic recipe. I have added a good amount os corse salt and fresh cracked pepper to top just before going in oven. will brush wit bacon fat and cracked pepper today Peace and a blessed New Year to ALL
Happy New Year!! Thank you so much for sharing that with us! We hope you love this recipe!
This is a great recipe. I weigh my flour on a digital scale in Grams. I used Bob’s Red Mill Artisan Bread Flour. I baked it on a upside down cookie sheet. The loaf was very delicious. One of the best loaves I’ve baked. Keeper recipe! Thanks Natasha.
I’m so happy to hear that! Thank you for sharing your great review, Michael!
Has anyone tried with all purpose gluten free flour blend?
Hi Trina, Without testing the recipe with gluten free/ coconut flour, it’s very difficult to guess. I’ve scanned through the readers comments and no one has reported trying it yet. It would have to be an experiment. If you do try it, please do let me know how it worked out.
High praise for this artisan bread recipe. I made this recipe and found it to be far better than others I’ve made. In fact, this recipe pulled me out of my home made bread recipe funk. I used 2 cups of AP unbleached flour and 1 cup of whole wheat bread flour. Excellent crumb.
Questions: How would you alter this to add sunflower seeds or other cracked grain? Would you subtract any flour if you added sunflower seeds?
I’m so glad you’ve enjoyed this Carol! Several of our readers have added great those with great results. Here is what one of our readers wrote “My kids like sprinkling fresh unsalted organic sunflower or pumpkin seeds on the outside just before putting it in the dutch oven.” I hope that helps.
I’ve been using this recipe since Dec. of 2016, when I first ran across it on Facebook, and I have made well over 200 loaves since then. I did modify the recipe by adding 2 Tbsp. sugar to the yeast/water which I found helps kick off the yeast for a better 1st rise. After the bread is done, I also melt 2 Tbsp. of butter and add 1/4 tsp. of salt to the melted butter and brush the melted butter all over the loaf, top, sides, and bottom for a softer crust. This is a great recipe for teaching my 7 and 9 year old granddaughters how to make a bread that they like to make and enjoy eating. Thanks again, Natasha!
Thank you so much for sharing that with us, Jim! Sounds like you found a favorite recipe and made it even better!
Clear instructions and easy! I kneaded the bread a little though to bring it all together before letting it rise the first time. I made it without putting the water pan in the oven and it was still lovely! Thank you
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hey Natasha!
Would I be able to use coconut flour with this bread recipe instead of regular flour, with a ratio of 1/4 cup coconut flour for every 1 cup of all-purpose flour? Or do you have any other bread recipes using coconut flour?
Thank you!
Hi Sofie, Without testing the recipe with gluten free/ coconut flour, it’s very difficult to guess. I’ve scanned through the readers comments and no one has reported trying it yet. It would have to be an experiment. If you do try it, please do let me know how it worked out.
nice I have tried many times years ago to bake was not very good at it ,very precise measurements ,,,,humidity ,elevation bread machine is my go toooooo,,,,have ya tried letting this do its thing on counter over night ??????
letting dough do its thing on counter overnight then form and bake
Thank you for sharing that.
Hi Natasha,
Made the pork tenderloins they were delicious! Also made the bread also delicious! I just have one ?. When the bread was done the top was crusty but after it cooled down the top crust was soft. Is that the norm?
Hi Barbara, it will soften, especially with moisture in the air.
Hi Natasha,
Thanks for getting back to me so quickly.
Just tried again. Same problem!
Making bread in a few minutes. Printed recipe and just hand wrote #’s 6 & 7.
Did the exact same thing on your pork tenderloin recipe which I am also making today.
I have submitted a report with our tech team and hopefully, they will be able to resolve it quickly. I’m sorry for the inconvenience. Thank you so much for letting me know and for your patience as we work on getting this fixed.
My first time baking bread and it turned out so good! I do have a question. If I make want to bake two at the same time would I double the amount of water or do you recommend doing it one at a time?
Thanks!
I always make this one at a time but I would probably double everything. You might need slightly more time for the rise.