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Crusty Artisan Bread
This crusty bread recipe is astonishingly easy — no kneading required — and it makes three beautiful loaves, which you can bake as needed.
This homemade artisan bread recipe is astonishingly easy, and it makes enough for three delicious loaves, which you can bake as needed. What’s more, the dough takes just five minutes to make, does not require kneading or any special equipment, and can rest in the fridge for up to two weeks (the flavor becomes more complex the longer it sits). The recipe is modestly adapted from one of my favorite baking books, Artisan Bread in 5 Minutes A Day (affiliate link) by Jeff Hertzberg M.D. and Zoë François.
What You’ll Need To Make Crusty Artisan Bread
This recipe has just four ingredients: all-purpose flour, instant yeast, kosher salt, and water. (The cornmeal is for dusting the pan.) As you can see, I use instant (or rapid-rise) yeast. If you would prefer to use active dry yeast, that’s fine. You will just need to dissolve it in the water before adding the flour (see the instructions at the end of the recipe).
How To Make Crusty Artisan Bread
In a very large (6-quart) bowl, combine the flour, salt, and yeast. Mix to combine.
Add 3 cups of lukewarm water (no need to be exact but lukewarm is about 100°F).
Stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour.
The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it’s too wet, add a few tablespoons of flour. Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. As you can see below, it will rise a lot!
When you’re ready to bake a loaf, pull out one-third of the dough.
Coat the outside lightly with flour (you don’t want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath.
Put the dough ball onto a cornmeal-dusted baking sheet and let rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that’s okay.
The dough will rise a bit.
Generously dust the dough with flour. Using a sharp knife, make a few 1/2-inch-deep slashes in the dough — a scallop, cross, or tic tac toe pattern all look nice.
Set a metal pan on the bottom rack of a preheated 450°F-oven. Slide the baking sheet with the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water. This creates steam in the oven. (Try to do this quickly so as not to let heat out of the oven.) Bake until the loaf is golden brown, about 30 minutes. Cool completely on a wire rack.
This bread is best enjoyed fresh on the day it is made. Once sliced, place the loaf cut-side down on a cutting board or plate and leave it uncovered.
How To Freeze
The dough can be portioned into thirds and frozen in airtight plastic containers for up to 1 month. Defrost the dough in the refrigerator overnight, then shape, rest and bake as usual. The baked loaves can also be frozen whole or sliced. Wrap in a zip-top freezer bag and freeze for up to 1 month. To thaw, take the bread out of the freezer and let it come to room temperature, about 3 hours. Reheat in a 350°F oven until warmed through, about 10 minutes.
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Crusty Artisan Bread
This crusty bread recipe is astonishingly easy — no kneading required — and it makes three beautiful loaves, which you can bake as needed.
Ingredients
- 6-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off (preferably King Arthur; see note)
- 4 teaspoons kosher salt
- 1-1/2 tablespoons instant or rapid rise yeast (see note)
- 3 cups lukewarm water (no need to be exact but lukewarm is about 100°F)
- Cornmeal, for dusting the pan
Instructions
- In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it's too wet, add a few tablespoons of flour. (See the step-by-step photos for guidance on what the dough should look like.) Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that's okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)
- Dust a sturdy baking sheet with cornmeal.
- Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don't want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. (Don't overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that's okay.
- Preheat the oven to 450°F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).
- Generously dust the dough with flour. Using a sharp knife, make a few 1/2-inch-deep slashes in the dough -- a scallop, cross, or tic tac toe pattern all look nice.
- Slide the baking sheet with the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water. (Try to do this quickly so as not to let heat out of the oven.) Bake until the loaf is golden brown, about 30 minutes. Cool completely on a wire rack.
- This bread is best enjoyed fresh on the day it is made. Once sliced, place the loaf cut-side down on a cutting board or plate and leave it uncovered. (If it lasts beyond a day, I suggest slicing and freezing.)
- Freezer-Friendly Instructions: The dough can be portioned into thirds and frozen in airtight plastic containers for up to 1 month. Defrost the dough in the refrigerator overnight, then shape, rest and bake as usual. The baked loaves can also be frozen whole or sliced: Wrap in a zip-top freezer bag and freeze for up to 1 month. (If you plan to use slices one at a time, place pieces of parchment between them so they don't stick.) To thaw, take the bread out of the freezer and let it come to room temperature on the countertop. Reheat in a 350°F oven until warmed through, about 10 minutes.
- Note: If you would prefer to use active dry yeast, use the same amount but dissolve it with the lukewarm water and salt first, then add the flour.
- Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour.
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Reviews & Comments
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Jenn
I have made this bread many times now and its the best. Your suggestion to use parchment paper was right on. No more sticking to the cookie sheet. Question: I have a Kitchen Aid stand mixer. Can I use the dough hook attachment and run it on low until dough cleans the bowl and then just leave it in that metal bowl until it rises? I have been doing it by hand as you have instructed.
HI Ron, So glad you like it! 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).
I have lost count how many times i have made this bread. Last week we went to the kids’ cabin.
I measured exact amounts i would need of all ingredients and took just enough of everything plus a little dusting flour. I was concerned their propane oven at the cabin would not get hot enough for bread so left it in the oven a few extra minutes. 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. We made two larger loaves (instead of three). They were the best. The grandkids (3.5 and 7) participated and devoured the finished product. I left my baking pan for them at the cabin. So cool to make fresh bread on an Island where there are no stores. There’s more. Before we went away i gave a loaf of this bread to a friend who is a chef, now retired, who does private dinners for folks just to keep active. He loved the bread and asked for the recipe. When I took to his house he had just made a loaf of rye bread. He gave me a slice and invited me to his kitchen to make rye bread, hopefully, this week. What goes around comes around!
When you mention leaving the shaped dough on the baking sheet for 40 mins, do you mean proofing or just room temp.?
Hi Mano, room temperature is fine. Hope you enjoy!
This bread is awesome! thank you!
I just made this recipe for the first time. I used a heritage all purpose flour from a small mill in town. I’ve baked bread for years, almost every other day and the photos of this bread looked so good, that I had to try it. I thought it was unrealistic that it would only require 6 and a half cups of flour for three cups of water, but I followed the directions, adding a few extra tablespoons at the first mixing so that it looked like the one in the picture. I ended up adding almost 2 more cups of flour and I then stopped hoping that it would be okay. After the 2 hour rise, there was no way that I could grab some and put it into a ball with floured hands. It was so sticky, stringy, and everything was a mess. 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. Just took them out of the oven. The one in the bread pan looks okay, the other ones that I put on a cookie sheet are flat and wide, and are stuck to the pan. I can’t get them off. I’m letting them cool and maybe that will work. Prior to this recipe I have always greased my bread pan. I haven’t tasted the bread yet…I think it’s going to slice well and taste good, but it has been a pretty traumatic experience! 🙂 everyone else gave it 5 stars so it must be the flour that I used…but I just can’t believe how much flour it took.
I wanted to edit and change to 5 stars because the bread came out deliciously! Perfect texture and taste! Will definitely make again!
All’s well that ends well — so glad it turned out nicely! 🙂
Hi Jen,
I’m trying this loaf for the first time….it’s in the oven as I type this. I’m worried, though, because after getting an amazing first rise after 2 hours, the second rise on the baking pan (same location as the initial rise) never really materialized….I left it for a little over an hour and still nothing much. Is this normal? Thanks in advance for any tips you might have.
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. How did the loaf turn out?
Thank you so much for replying. It actually came out great! My hubby and I at the whole loaf in 2 days!!! I also think these loaves may just be a smaller recipe than others I have made, which is why is looked that way. I have the other two portions of dough in the freezer and looking forward to baking them off shortly!
Glad they came out well — thanks for the follow-up! 🙂
Wow. I have FINALLY found the easy artisan bread recipe I’ve been looking for! And even better that it makes several loaves that I can freeze and use later! I love that the loaves are a perfect size for 2 people plus a little extra for an awesome sandwich the next day. Seriously better than any bakery bread Ive ever had! I can’t thank you enough for this recipe Jenn!
Hi! I love this recipe so much! Perfect crust and crumb texture. I am trying not to buy any bread while we are SIP and this recipe makes it so easy! Quick question, if I shape it into baguettes would it yield 3 long baguettes or 2? Also, I have a baguette pan do I need to spray the baguette pan with cooking spray? It has the holes in the bottom so just not sure…maybe place baguette pan on a baking tray so it doesn’t get too hot at the bottom?
So glad you like it! I’d think that you’d get 2 baguettes out of the dough. And, yes, I would spray the baguette pan with cooking spray. Please LMK how they turn out!
Oh WOW.
Thank you. Your recipe makes the most delicious bread.
If I make one big loaf, how long would I need to bake it for?
Glad you liked it! I’m not sure exactly how long one large loaf will take to bake, but I’d start checking at about 35 minutes. I’d love to hear how it turns out!
First time making bread and it turned out perfectly
I love your recipes and have made so many I’ve lost count. I’ve made the cinnamon swirl bread from your cookbook. So happy to see an internal temperature as I have trouble knowing when bread is done. I baked the bread longer than your recommended bake time and the temperature on my digital instant read thermometer was still only at 170. The perimeter of the bread was a little dry and the cinnamon filling a little dusty. Made another loaf and baked it for 35 minutes. The internal temperature was 130. It was baked through, but moist and delicious. I’d love to rely on a temperature, but this is so far off, am I doing something wrong?
Hi Wendy, It doesn’t sound like you’re doing anything wrong. I’m wondering if maybe your thermometer isn’t accurate?
This recipe is so easy . It’s the first bread I made perfect in my entire life.
I tried three recipes and this is the perfect bread recipe I baked using all purpose flour instead of bread flour. I will make this over and over. It’s crusty outside and moist inside. Best for breakfast with cream cheese and for lunch or dinner side with olive oil and Parmesan cheese. I love this recipe❤️
Thank you for sharing.👍
Hi Jenn,
I have a big heavy bread stone in my oven. I assume this would work the same if I slid the loaf onto the stone with some corn meal? Can you adapt the recipe to using with a dutch oven? How long can I keep the dough in the refrigerator? I’m assuming a week or two is fine, the longer cold proving time would probably result in an even better bread.
Thank you.
Hi, the bread stone that you described should work just fine. And yes, the dough will also work in a Dutch oven. The prepared dough can be kept in the refrigerator for up to two weeks. Hope that helps and that you enjoy!
Hello Jen,
What if I wanted to make one big loaf at once rather than three small ones? I assume I could just adjust the cooking time with no other changes?
Thanks,
Megan
Yep – please LMK how it turns out!
Hi Jen,
Could you use bread flour for this recipe? And is there a reason it calls for all-purpose flour?
Thanks!
Megan
Hi Megan, Yes, you can use bread flour but you’ll need to increase the water by 1/3 cup to start and add more if needed. I adapted this slightly from a cookbook and they used all-purpose flour, so that’s why I went that route. Hope you enjoy!
My family is always asking me to make this bread. It is the best bread recipe I have tried. You explain the whole process and the video is an added bonus, which makes a very easy recipe to follow. Thank you for sharing this restaurant quality bread recipe. The hardest part about this recipe is finding yeast at the store during these times.
Can I put two loaves in the oven?
Sure!
My family is always asking me to make this bread. It is the best bread recipe I have tried. It is also a very easy recipe. The hardest part about this recipe is finding yeast at the store during these times.
I bought bulk yeast from Rapid Rise. It just says instant yeast. Is this different from the rapid rise Instant yeast (Fleischmanns). I just made the dough and didn’t mix the yeast with water first…should I have done so? I am waiting to put it in oven and my rounds are pretty flat.
Thank you..love your recipes
Nancy
Hi Nancy, So glad you enjoy the recipes! I think your yeast is the correct kind. The dough should rise in the oven. If the loaves seem flat after they are baked, you likely need to add a bit more flour next time.
are you just using dry yeast
Hi Sam, I use instant yeast (which is also referred to as rapid rise, quick, and bread machine yeast). You can use active dry yeast if that’s what you have. See the note under the recipe for guidance on that. Hope that clarifies!
This recipe is foolproof and the bread turns out amazing!
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. Do you know why? Thank you!
Hi Maria, Glad you like it. When you say it didn’t rise as well as the first batch, are you referring to when it’s sitting on the counter after coming out of the fridge, or when it’s in the oven?
Hi Jenn – both! I let it sit on the countertop but it doesn’t really rise. So then when it comes out of the oven, it’s smaller and a little more dense than the first fresh batch.
Hmmm… That’s a bit of a head scratcher for me. Next time I’d try adding just a little bit more flour to the dough. Also, for what it’s worth, I really like king Arthur flour; it has a high protein content which helps to give the dough structure. Hope that helps at least a bit!
Maybe your kitchen is too cool? I always let my bread rise on my stove with the hot overhead lights on.
This bread is the bomb.Must have made 20 loaves now
maybe more.Being handing out to as many mothers as
I can since mothers day .Can’t beat the taste .Makes fabulous
garlic toast (a little butter ,garlic butter) when bread gets couple
days old (if it lasts that long) One problem : Bread always sticks to
baking pan .I use medium texture corn meal on baking pan .Should i
grease pan.What am i doing wrong ?
Glad you’re enjoying it, Ron. Not sure why you’re having issues with sticking…could be your pan. Going forward, I would suggest lining the pan with parchment paper (and I would still use the cornmeal for the nice texture it adds).
ok will give that a try. thanks for reply.
Absolutely delicious and easy. I’m so grateful for your recipes with detailed instructions and photos. Your recipes make my family so happy!
❤️
This was the first once upon a chef recipe I had a hard time with. After the 2 hours, it was impossible to shape the dough it was so sticky. Maybe I didn’t add enough flour in the beginning?
Hi Ali, So sorry you had trouble! Yes, you likely needed to add more flour. Are you in a humid climate? What brand of flour do you use?
Loved this bread! The recipe is quick and easy and makes 3 loaves! I didn’t have any corn meal so I ground up a little polenta and it worked perfectly. Also added some dried thyme to the flour mixture. Thanks Jen for another great recipe!
Hi Jenn just had a question regarding the recipe. Will the dough remain sticky up until you bake or will it become a little smoother?
Hi Joseph, Once you shape it into a ball, it shouldn’t be sticky on the exterior. It should be smooth, although the interior will still look like a wet dough when you slash it before baking.
This is a great recipe. I’m an experienced cook but don’t bake very often. Thanks to the detailed instructions and photos, it was was very easy and turned out beautifully. I served it with dinner tonight and my husband who is very disciplined about limiting carbs ate four pieces. It’s hard to believe that it was so easy to turn out a loaf of delicious crusty bread. I’ll be making this recipe a lot.
Hi Jenn! I’m curious why this uses all purpose rather than bread flour.
Hi MJ, This recipe is adapted from the Artisan Bread in 5 Minutes A Day cookbook. I’m honestly not sure why the authors chose all-purpose flour, but in the book they do say that you can use bread flour if you add about 1/3 cup more water. I use King Arthur all-purpose flour for all of my baking. It has a slightly higher protein content than many brands, which makes it a bit closer to bread flour. Hope that helps!
Hi Jenn- I’ve had so much success with the recipes from this site and your cookbook. Thanks for all of the great recipes. I have very little room in my freezer right now. Can the extra dough be refrigerated for a period of time?
Thanks,
Kathy
Yes, you can refrigerate the dough for up to 14 days (and so glad you like the recipes)! 🙂
Made this bread twice. First time followed exactly. Wonderful! Second time subbed half King Arthur whole wheat flour and unintentionally hit convection setting on my oven. Also wonderful! Thanks Jenn
Can I bake part today, put the unbaked dough in the fridge and bake the rest tomorrow? Should I bring it to room temperature before baking?
Definitely! 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.
I made this bread and wow! It was terrific, made loads of bread for the freezer (I froze it after cooking, not the dough), and reheated beautifully for a dinner with frozen and yet fresh bread. My only tweak for the next time I make this is to put a little more salt in the bread.
This recipe is so easy and as usual, the instructions for preparing and cooking are detailed and very clear. I love Once Upon a Chef Recipes!!
This bread is great! Unlike an artisan bread that has a very thick and hard crust, this is a dense bread with a crispy crust. It slices beautifully. No modifications and it came out perfect. I have been baking a lot of different breads lately, and this one is the best. It’s perfect and easy.
Hi Jenn, I made this bread and it turned out fantastic. Everyone loved it and we ate 3 loaves in 2 days 😬. I am planning to make it again this weekend but I’m just wondering, is it possible to shape it and cook it as a baguette? If not, do you have a recipe for a baguette?
So glad you enjoyed it, Victoria! Yes, you can definitely shape the dough into a baguette. 🙂
I tried it today and it turned out perfect 👌
What kind of pan did you use? Did you just shape on a cookie sheet? How long? Thank you!
Can you cook this in a heated dutch oven and then remove top to brown? I think that’s a much safer way to bake bread
Yes, Kathy, that should work. Hope you enjoy! 🙂
Thank you so much for your recipe! I just tried for the very first time to bake bread and this recipe works for me!
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.
I also didn’t have a baking tray so I made one using aluminum foil to place it above a grill tray (which comes together with my microwave oven). And also my microwave oven can only reach 428 degrees fahrenheit but it still works on my bread. Just to share steps that I modified a little.
I had some difficulties shaping it into a dough ball, the step before you put the dough on baking paper. In the end, after pulling the surface of the dough and tucking the ends towards the base of the dough, I turned the whole dough in a circular motion. End up it works too! And I had a dough ball in the end! Of course, flouring the hands works too to better handle the dough.
I would really highly recommend this recipe to anyone new to baking. I can’t praise this recipe enough 🙂
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. Are your oven temperatures for fan assisted ovens? I’m sure this will be of use to everyone. Greetings from the UK and carry on baking! Thanks for the great recipes.
So glad you like the recipes! 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.
Best bread ever! Perfect! I’m so glad I found this recipe. 2 loaves gone with minestrone soup tonight. Kids, grandkids all loved this bread. It was also the easiest bread I’ve ever made. Thank you for the recipe!
This bread is addicting!!! It is one of the best recipes out there. I used Artisan flour and it turned out great. Make sure you stir every last bit of flour in. Delicious!!!
Amazing recipe & so easy! Thank you!
Oh my! Delicious! I too had a bit of a problem getting the dough off my hands but kept at it and while the loaves don’t look as beautiful as Jenn’s, they sure taste good! Next time, will be better. thank you Jenn for all you do. I have made soooooooooo many of your recipes, all with success. You and your family stay well.
Very easy to put together and has wonderful flavour.
My dough out of the fridge did not rise again, and despite the “it may spread/flatten a bit, that’s okay” it baked flat, not risen like a nice loaf. More like a hockey puck.
Should I have reworked it into a taller round before baking? Help, please!
Hi Jenna, Sorry you had a problem with this. It sounds like the dough was too wet. Can I ask what brand of flour you used as that can make a big difference.
Absolutely perfect bread. Thank you for the recipe. Can you make this with whole wheat flour?
So glad you liked it, Rakhi! 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. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. and Zoë François and they also have a book that focuses on whole grain bread recipes.
Hi Jenn,
This is excellent bread and very easy to make. I am cooking this almost every day this week my husband and I just love it. You could never go wrong with nice homemade bread. I cut the recipe into half. Just enough for two of us. Can you please send me the link of how to order your book. Thanks for the wonderful recipe. Rose
So glad you like the bread and thanks for inquiring about the cookbook! You can see where to purchase it here. 🙂
I don’t typically write recipe reviews but WOW. For as simple as this recipe is, I am pleasantly surprised at how delicious this turned out! I baked 2 and froze one just to test its freezer friendliness and I’m thankful because I could have easily devoured all 3 loaves tonight 😐 Thank you!
My husband is the dough guy in the family but I made this bread and was very impressed that it turned out! It was easy and delicious!
Hello Jenn,
I have made this bread by exactly following the recipe and it was amazing. My kids said it was like they had in restaurants!
I wanted to ask you, do you think I can add Cranberries and Walnuts to it?
Thanks
So glad this was a hit! I’ve never added any “extras” to this dough, so I’d be hesitant to suggest it – sorry!
Help! This bread is amazing and after reading about two hundred great reviews, I know it was supposed to be easy, too. And it was so easy until I got to the part where I removed from the bowl after it had risen. That’s when it all when downhill….in slow motion! I couldn’t get the dough off of me or in any type of shape. I was about to give up but kept wrestling with it until it sort of resembled bread. I baked it….it came out perfect…crusty outside and soft, delicious inside. What did I do wrong? Should I have floured the board and my hands when removing from the bowl? I am determined to master this as it was that good. I served with manchengo cheese, pepper dew peppers and balsamic vinegar. Thank you…….love your recipes!
Hi Jackie, Glad it ultimately turned out well! It’s a very wet/sticky dough. Just flour your hands very generously so you can work with it, and do your best not to incorporate that flour into the dough. Hope that helps!
Dear Jenn:
When I finally found yeast at an outdoor Farmer’s Market, I searched for easy bread recipes and found yours. I hit the jackpot!!
It was my first time making bread and it turned out perfectly. I followed the instructions exactly as given and ended up with delicious, moist inner layers and crusty-on-the-outside loaves. I baked two, put one baked loaf and one unbaked loaf into the freezer. My husband and I ate the third entire loaf between us in less than two days!
So, so good with spaghetti bolognese, fresh broccoli and a glass of Merlot! The next morning I sliced thinner and toasted for breakfast with butter and fresh, hot coffee! YUMMY! Not a habit I need to “feed” but rationalized it as OK because we’re stuck at home!
Thanks for a simple recipe for a clumsy cook like me!
Hi Jenn,
This recipe was the best bread I have ever made. A packet of yeast has 1 Tbsp in it, so we 2/3rd the recipe (is that a verb?). Quick question – have you ever made this with whole wheat flour? Tips for trying?
Thanks for the ideas! Love from Texas…Pam
So glad you liked it!! 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. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here.
My first attempt with yeast; followed directions, I believe, but used Gold Medal flour; waited over 2 hours and dough did not rise; total flop; what did I do wrong?
Hi Maggie, I’m so sorry you had trouble! Was your yeast fresh? What type of yeast did you use?
I didn’t even use the proper terminology! 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
That’s correct — that’s where you went wrong. I hope you have better luck the next time around!
Is the oven fan assisted?
No, I always used the regular setting on my oven.
Very tasty bread, thank you–but a question: will reducing the amount of salt in the recipe be a problem? We thought the flavor was a bit salty for our tastes, but I wondered if reducing the salt would affect the rise. Thanks so much!
Hi Debbie, Reducing the salt is perfectly fine; it’s just to add flavor and will not impact the rise at all. 🙂
I made this bread today and it was great except. . . I used table salt instead of kosher salt and it was just a bit too salty. With a little investigative reading online I learned the size of the table salt crystals are finer so more salt fits in a teaspoon than a teaspoon of kosher salt. Teaspoon for teaspoon, table salt is saltier.
I wondered if Maggie made the same mistake?
Yay, I survived – my first attempt at baking bread. My first proofing seemed over-sticky, but my breadmaking friend told me to hang in there until the second proofing. Followed directions, conquered my worst fears and had a lot of fun. Never thought I’d have so much joy witnessing the powers of yeast. The flavor is great, the crust divine, with a slightly chewy texture overall- pretty cool! It’s not quite as high as yours (“dough rise envy”), so I’ll wager it may have been the room temperature (pretty warm) and/or maybe a too-long first proofing (2 hours). After the explosion of flour, looking like a busted raid, I put the other two rounds in the freezer and called it a day.
I’m so glad I found you (via curious google search: “bread recipe, ap flour, instant yeast”), and I can’t thank you enough, Jenn! I’ll be back and I’ll keep learning and practicing. 🙂
So glad you enjoyed it! 🙂
I made this bread a few days ago and it was seriously…phenomenal. It all went off without a hitch! I tried making it again today but when I was forming the loaves I felt the dough was really lumpy in some spots. I am still going to let them rise for 40 minutes and see what happens. I mixed it really well so I’m so confused as to why there are massive lumps. Is this going to ruin the final product?
Thank you!
Hi T, sorry to hear you had problems with the dough this time around. Did you make any changes to the recipe? How did the bread turn out?
Could a Kitchen Air Mixer with dough hook be used instead of the wooden spoon? Thank you.
Hi Bettes, this is really easy to mix by hand, but you can use a mixer if you’d prefer. Hope you enjoy!
Just made the bread! I don’t have words to describe how good it was!! But then everything I have made from Jenn’s recipes tastes amazing.
I have tried chicken, fish, baked goods everything is foolproof. Thank you Jenn for sharing your recipes with us and making us into confident cooks!!
This bread is absolutely fabulous! I particularly like the way the crust stays really crisp. That is hard to achieve in a homemade bread. It is so hard not to eat the whole thing! I have shared this recipe with several friends, and recommended your website. Jenn, every single recipe I’ve tried has been great! This is now my “go to” site when I want to find a recipe for something. Thank you so much!
Hi Jenn! Is it possible to cut this recipe in half?
Sure – enjoy!
I’ve been using the Hertzberg/Francois recipe that this is based on for years. I use it for pizza crust as well (usually making the dough more wet). It is even better if you leave the dough in the fridge for a few days or even longer. Develops more flavor! I tend to make it into small individual rolls/loaves, that I heat in the toaster oven and then dip in olive oil and salt. Yum, yum. For me that can be a whole meal, with some good sharp cheese, olives and a glass of red wine.
I am looking to make some grilled cheese sandwiches with this bread! Are the loaves big enough for sandwiches? Thank you!
Yep, definitely! 🙂
This bread is fabulous !! Followed recipe as directed. Bread is soft and airy in the middle and crusty on the outside. Made 3 loaves, shared with family. Great for toasting. This is my go to recipe from now on. Better than the bakery and enjoyed making. Thank you for the great recipe…
Jenn,
I hope you and your family are doing OK during these challenging times.
THANK you for another fantastic and so easy recipe!
I once mentioned that you were going to cost Vie De France some business, I promise to continue going there just to support the business when we get back to some level normalcy … but no longer for bread 🙂
In all seriousness, I want to let you know that your recipes have been keeping our family busy during these incredibly strange times and we appreciate your diligent work.
I also want to encourage all, if possible, to purchase your book for themselves and gifting as I have done and plan to do again this holiday season. I am glued to the website thought and have our family copy of the book seating on the shelve for the few recipes that are exclusive to the book.
Anyway, long review, but THANK you so much for your work and keep safe with your family …
Are you ever going to have a book signing for those of us close by? It would great memories for my girls to gals with them when they turn to college age in many years 🙂
Best
Aww thank you for the sweet note. I’m so happy that your family is enjoying the recipes — and that cooking is providing a happy diversion. I do hope to do more book signings once we can leave the house again (and I have another cookbook unofficially on the way). 💕
This totally made my day! Another cookbook, yay! Thanks for letting is know! 😍
Hi Jenn,
I have silly question.
Regarding the measurements….is it 6 and a half cups of flour or 6x half cups of flour?
Hi Vas, Sorry for the confusion. It is 6 and a half cups of flour. 🙂
If I wanted to make the bread somewhat healthy, could I add flax meal to the dough? How much would I add and do you think it would be worth doing?
Hi Jeff, Honestly, this is such a perfect and foolproof recipe, I’d be nervous to mess with it. But I think you could probably get away with replacing about 1/2 cup of the flour with flax meal. I’d love to know how it turns out if you try it. 🙂
Hi Jenn, you bread is amazing. I have sent your recipe to a bunch of family and friends for them make it and they all loved your bread too.
What I wanted to know was if I can use flour instead of corn flour When baking the bread as I have no more in my pantry.
So glad you enjoyed this enough to share the recipe with others! 🙂 I’m assuming you’re referring to cornmeal? If so, I wouldn’t recommend flour but you can line the baking sheet with parchment.
I cooked this and it turned out great! Very thorough instructions and the pictures definitely helped. My only complaint is that it makes ALOT of bread. I wish there had been measurements for only 1 or 2 loaves. But still a great recipe.
Good Morning,
I would gladly take your left over bread … these are fantastic and my kids are killing the three we just made 🙂
Keep safe
We are empty nesters so I divided the recipe in half which was super easy to do with these measurements, and then I made two smaller loaves of bread. These slightly smaller loaves were the perfect size for us.
Jenn
There used to be a commercial on tv (you’re too young to remember) where a guy with an upset stomach says “Honey i can’t believe i ate the whole thing.” My wife had to stop us from eating this bread or we would never have had an appetite for dinner! The bread is incredible. I can’t believe it came out of my oven! Got tired of gardening so thought i would give this bread recipe a try. Have the second loaf in now. Wifey wants me to take it to our daughter’s house in case it won’t work out next time! Every recipe I have tried of yours is fantastic. no need to look elsewhere.
ron
Vancouver BC Canada
🙂 So glad you enjoyed the bread!
Hi! Can I bake all three loaves at once? if so should i add another metal pan filled with water?
thank you!
Hi Grace, if you bake all three loaves at the same time, they’ll take a bit longer. I’d start checking them at about 35 minutes and use the color as a visual cue–you’re looking for a golden brown. (And I don’t think you’ll need to add an additional pan with water. Please LMK how they turn out!
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 would make a great hostess gift. 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). Next time I’m going to try substituting half the flour with wholewheat bread flour which I see from another review means adding and extra 1/3 cup water. I’ll be thrilled if it turns out anywhere close to this one.
Thank you Jenn for sharing your wonderful recipe.
This was my first time making Artisan bread and it was so delicious. I ended up making three batches and went around spreading cheer to many dear friends during these difficult times, with wrapped packages of bread on their doorsteps.
I added Rosemary, Garlic and a pinch of Thyme to a few smaller loaves. Omg…Yummm!
Thank you again.
Once upon a chef Artisan bread. Awesome, easy, tasty. Will make this again for sure.
Do you think I could add a bit of olive oil and dried rosemary to it as well, to make a crusty artisan rosemary olive oil loaf? And how much olive oil would you recommend?
Thanks Jenn, fantastic recipes and cookbook!
Hi Thomas, Glad you like the recipes! I wouldn’t add olive oil to the dough (it’s already a very wet dough) but some rosemary would be fine. Hope you enjoy!
This bread is AMAZING! I have made it numerous times now and my family loves it. Thank you do much for all your recipes. You’re my go-to girl! I have made many dishes from your cookbook and your blog and EVERY. SINGLE. ONE. Has turned out and us delicious. Thank you. A million times thank you.
Stay safe!
🙂 You’re so welcome!!
I made this with about 2/3 bread flour and 1/3 white whole wheat flour. Came out a little soft, but still delicious. Will try it as per the recipe next time.
This is the only recipe of Jenn’s that flopped for me. The dough rose just fine, but it was a goopy mess and in no way would hold a shape and bake into a loaf a bread.
So sorry you had a problem with this, Virginia! What brand of flour do you use? Do you weigh your ingredients or use cup measures?
Hi Jenn,
Have you had any luck adding sour dough starter? I’m in CA, and sourdough bread is a regular purchase for us usually. Hope you and your family are well! This has been my go to website for years. Thank you!!
Hi Katie, Thanks for your note and nice words about the recipes — so glad you like them! I wish I could help, but full disclosure — I’ve never made sourdough bread — sorry!
I don’t have cornmeal. Could I substitute it for something else?
Hi Emma, You can use parchment paper to line the pan.
So I decided I needed me some comfort……homemade bread! I have made this recipe twice since we’ve all hunkered down. 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. It got great reviews. Everyone loved the taste, aroma and texture. Now for the bad part… It just didn’t last very long as it was hard not to keep eating it! Seriously, this is easy to make and so good
Hi Jenn,
Can I use almond flour for this recipe instead of all purpose flour?
Thanks,
Rose
Hi Rose, Thanks for your note. I’ve only made this with all-purpose flour, so I can’t say confidently how it would work with almond flour, but I worry that it wouldn’t translate well. Sorry!
Hi Jenn,
I decided to try this recipe with my 3 grandchildren, ages 7, 10, and 13 as a stay at home activity. They each had a specific job in the process. It seemed too easy. The hardest part is waiting through the rise time Well, I cannot begin to tell you how good this was!!! Amazing! They could not believe they made it! We ate one loaf and grudgingly parted with another for their parents. The third part of the dough is waiting in the fridge A great recipe to do with kids! Thank you so much!
The only bread I like is the crusty artesian kind so I buy La Brea at the market. NO more! This is so easy and so good I won’t be buying anymore bread. Who knew this was so easy after learning from my mother in law the old fashioned way of kneading, punching down, pans, etc. Sick of that I bought a bread machine a number of years ago. That’s a pain too. Now I have the solution thanks to your website. Can’t wait to find more of your recipes. Thanks again!
It was a great recipe. Easy as can be. I start to make in the morning as it requires 3 hours to rise. Was really good. I’m making it again as I write this.
Best bread everrrr!!! 🙂 The first time I made it, I had one packet of active dry yeast. I adjusted the recipe accordingly and I did add a bit of sugar to the dough. It was delicious! I bought a jar of the instant yeast the next day and I made it again following the exact recipe… no alterations. It was even more delicious!!! I did sprinkle some sesame seeds on top before baking because I love sesame seeds and it gave it a nice texture. 🙂 However, it wasn’t as golden brown as the first one. I just realized today that I forgot the water pan step the second time I made it. The bread was still awesome but is this a necessary step? And could it be why the bread didn’t turn a nice golden brown? I will make it again, of course! 😉
Thank you for all of your recipes, Jenn… you are AWESOME! 🙂
Hi Katie, so glad you enjoyed the bread! With your second batch, I don’t think the lack of water in the oven would have caused the bread to brown less. If anything, it may have made the crust a little less crispy. The bread doesn’t brown until the very end, so perhaps it just needed another few minutes in the oven. Hope that helps!
Came out great! A big hit. I used parchment paper and a pizza stone
Wow! This was my first time making bread at home. I love bread but never thought I could make it at home. My family said it was the best bread they ever had, even better than our local French bakery! Who knew it was so simple. Thanks for the detailed instructions on what it should look like at each step, Jenn! They want to know when I’m making it again!
DELICIOUS! Loved it and was simple to make 🙂
I loved this recipe! 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.
The crust on my first batch turned out crunchy. What type of texture should I be looking for?
Hi Bruce, It should be a bit crispy but not hard. If you found that it was a bit too browned or crunchy, next time you could lay a piece of foil over the loaf toward the very end of the baking time. Hope that helps! 🙂
Hi Jenn,
Are you able to tell me how I can bake this in two loaf pans (5×9)? Should I do 1/3 of the dough each or 1/2? Also do you have an idea of what the baking time would be? I have it rising now. Not trying to change your recipe – just trying to make one plain and one with “everything” seasoning. Thanks very much! Hope your family is safe and well.
Hi Amy, I’d probably do 1/3 of the dough in each loaf pan. The cook time should be just a bit longer, but keep an eye on it. Be sure the pans are nonstick and grease them well. Also, if you have smaller loaf pans (8.5×4.5-in), those would be better.
I’m excited to try this and plan to do the half recipe with 1 packet of yeast as I saw you commented in another review. We’re a little short on flour and I’m wondering if bread flour or a combo with AP flour would work fine for this one?
Yes, you can use bread flour but you’ll need to increase the water by 1/3 cup to start and add more if needed. Hope you enjoy!
Hi Jen, I’m a little unsure about your directions when using the active dry yeast. Do you mean add the dry to the wet since dissolving it in water is the first step? Would appreciate if you clarify. Thank you for this wonderful recipe (and the many others you’ve shared that my family loves!) =)
Yes, that’s correct – you’ll add the flour to the yeast that’s been dissolved in the water and salt. Hope that clarifies and that you enjoy!
WoW!! if i knew making bread was this easy i would have made it years ago! My husband and i ate a whole loaf in one sitting, it was so warm and delicious. i let the dough sit in the refrigerator over night and then baked 3 loaves, one per day. Made it exactly as directed and it came out perfect. Great with butter or to dip in olive oil. Warm is best.
i cant wait to make this again when we can have guests over for dinner. I like that it makes 3 loaves so if i have a dinner party there will be enough bread for all.
I cant say enough about this site. i always look for new recipes to try, and since i found this site, i haven’t looked anywhere else. This is my go to. If Jen has a recipe for it, it will be good, no questions.
💗
I’d love to make this with a whole grain flour. Suggestions?
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. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here.
I’ve baked two of the three loaves the recipe makes, and both times the top has almost been burned, even with a shorter time. I’m wondering if the suggested oven temp is correct, 450 degrees. That seems awfully high for bread.
I love your website and cookbook. I’ve given the cookbook to all the women in my family.
So glad you like the website! 🙂 Typically, bread is baked at a high temperature but if the loaves are browning too much, you could try reducing the oven temp by 25 degrees. And if you feel like the loaves are still getting too browned on top, you could gently lay a piece of foil on top of the loaf for the tail end of the baking time. Hope that helps!
This recipe looks amazing and awesome. I know you said specifically to use a wooden spoon, but is it ok to use a plastic or silicone one? I don’t have a wooden spoon (and with what is going on…).
Thanks!
Yep that’s fine 🙂
Hi Jenn,
First of all…You bring joy to our lives during this stressful time, by bringing our families together in the kitchen and at the dinner table. Thank you!
I finally found, (way overpriced) a 3 pack of instant yeast online. Each little packet is 2 1/4 teaspoons yeast. This recipe calls for 1-1 1/2 Tablespoon yeast. How would I adjust the recipe to use just one or two packets, to prevent opening one packet to take a little out. Im afraid this coveted yeast would go bad opened, and I don’t want to waste any. Ideally, it would be great to have your recipe adjusted to accommodate using one packet of yeast.
Maggie
Glad you like the recipes, Maggie! You can use 1 packet of yeast if you halve the recipe. Enjoy! 🙂
I am in the same boat- very few yeast packets and a hungry family of 6. Trying to stretch my supplies- I used 1 packet for the whole recipe- I used dry active yeast and I activated it 1st with water and a little sugar. Let it rise longer than recommended… it turned out great… got 3 loaves out of it- and they all went!
I love this recipe and that it makes three loaves. One for tomorrow and the next day. Making all this bread does take a lot of yeast so I was able to purchase a one lb bag from a local pizzeria for only $6.
Hi Jen,
I I watch the video of the book you adapted the recipe from. They put the bread on a pizza stone. I have one, would you recommend that?
I don’t have cornmeal. I have corn flour. Can I substitute that?
Hi Nidhi, Yes if you have a pizza stone, go ahead and use it. If you don’t have cornmeal, I would recommend parchment paper.
Easy and fantastic. My husband and kids could not eat it fast enough!
Good morning!
I have had so many bread fails over the years and this is the first time I had something come out delicious! It was on the flat side, but still so tasty. Love your recipes online and in the cookbook. I have young kids and appreciate how dependable your recipes are. Thank you!
Lovely bread. I used regular yeast with 1 tsp. sugar for proofing BEFORE I read the instructions, and then followed the instructions. Oops. I was surprised to read that you are to proof the yeast with salt as I thought salt prevented or slowed the growth of yeast.
Hi Jenn, I’m excited to make this bread. I have fresh milled prairie gold wheat flour that I’d like to use for part of the flour. I’m wondering about proportions… would 50/50 wheat/white work? I’d love your thoughts.
Hi Gail, 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. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here.
Hi jenn
A quick question.
Could I put oil on my hands instead of flour?
Thanks so much .
I wouldn’t recommend it, Dagmar — sorry!
I am a terrible baker but the recipe is so fool-proof that even I made it work! Thank you for this amazing recipe Jenn!!
Hi Jenn, Would it be possible to leave the dough to rise overnight rather than just for two hours so that I can make the basic recipe at night and then, in the morning leave it for another 40 minutes before baking. Thank you so much it’s a great recipe!
Hi Barbara, You can let it rise at room temperature for up to 5 hours, but it needs to be refrigerated after that.
This recipe was a disaster. I have made bread many times, but I have never made any that didn’t require kneading. I measured carefully, and the dough rose quickly, but it was like glue – very runny. I couldn’t even scrape it off my hands. I had to add quite a bit more flour in order for it to form at all. I did manage to contrive round shapes, but then when it was baked, it was stuck to the pan so firmly that I couldn’t pry it off without leaving a layer behind. It tasted pretty good, but I don’t know what happened.
I have tried several of your other recipes, and they have all been great.
It is a wet dough by design, but you should still be able to work with it by adding flour to your hands.
Here is a video from the cookbook authors. This should give you a good idea of what the consistency of the dough should be. If your dough is wetter than the one in the video, you an add more flour until you get the right consistency.
I can’t ever remember having bread turn out well for me, but I tried it anyway. It didn’t rise nearly as high as Jenn’s picture shows, and instead spread out. Still, the bread was crusty on the outside, soft and springy on the inside, and tasted quite good. I’m having it now as avocado toast, only I didn’t toast the bread. It’s good. Maybe I’ll try it in a loaf pan and see if I get better height that way. I feel like I’m this close to a decent loaf.
Hi Harlond, Next time try adding a few more tablespoons of flour. 🙂
I followed your suggestion and it came out perfect, only decent loaf of bread I’ve ever made. I should have given you five stars, sorry!
Hi Jenn,
I love all of your recipes and am excited to try this bread. It is hard to find yeast in the stores these days and I have “original,” not the fast-acting yeast called for in this recipe in my cupboard. Would it be possible to modify the recipe so I could use original yeast? Would appreciate any guidance or ideas you would have. Many thanks!
Yes, Kate, regular yeast will work here. Use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. Hope that helps!
Hi Jenn, this bread is amazing – thank you for the fantastic recipe. I made 1/3 the recipe with no issues scaling down. Two questions: i) going forward would it be possible to include weights for things like flour measurements? I find my kitchen scale much more reliable than my flour-measuring ability 🙂 and ii) can you confirm that you don’t need to add any sugar to the yeast mixture (in the event that one has to use regular active yeast as opposed to instant yeast) – I had always thought that yeast needed sugar to activate/bloom. All grocery stores are completely out of baking supplies and I happen to have only regular yeast left in my pantry!
Thanks Jenn!
So glad you liked this Sarah! The recipe does actually have the conversion to weight. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. And no need to use sugar with active dry yeast but dissolve it with the lukewarm water and salt first, then add the flour. Hope that helps!
This bread was so easy to make! This recipe makes 3 loaves, so I made 1 loaf per day for 3 days. The dough was pretty easy to work with on day 1, and became really easy to work with by day 3. It was fantastic several ways: dipped in herbed EVOO, sandwiches, french toast, and plain old toast. I highly recommend this recipe for anyone who is afraid to try making bread because you think it may be too complicated. You will be pleasantly surprised. I didn’t have the cornmeal so used parchment paper instead. The hardest part about this recipe right now is finding the yeast–it’s sold out everywhere!!! Thanks Jenn for a wonderful recipe.
I made this to share with some neighbors! Everyone loved the bread! So easy! Thanks, Jenn!
Hi Jenn
Wow! What a lot of questions. I hope you haven’t already answered these 2 I’m baking all 3 loaves together. Should I extend the baking time? And by how much?
Also, you suggest adding water to the second pan after you put the dough into the oven. Why then, and not before? You wouldn’t lose any heat that way.
Hi Heather, if you bake all three loaves at the same time, they’ll take a bit longer. I’d start checking them at about 35 minutes and use the color as a visual cue–you’re looking for a golden brown. And, it’s fine for you to add the water to the other pan in advance. I’ve done it both ways and it works either way. Hope you enjoy!
Hi Jenn, Thank you for all your delicious recipes! With your help we’re going to tackle bread. Can this be shaped into a baguette?
Yep, that’s fine. 😊
Thanks so much for this recipe. We have a flour and yeast shortage here in New Zealand, so not making as many loaves as we would like. I make it into 2 long loaves and bake at the same time. It is delicious toasted. It is super easy to make and makes a nice crusty loaf.
Do you have a recipe for Hot Cross Buns for Easter?
So glad you like the bread! Unfortunately, I don’t have a proven recipe of my own for hot cross buns. I’ll have to add that to my list of recipes to potentially develop. In the meantime, this recipe looks good and gets positive reviews. (Please keep in mind that I haven’t tried it myself.) Please LMK how they turn out if you try them!
Thanks so much for the link. I will let you know if I do or if I find another great one.
Hi Jenn, I made the King Arthur Hot Cross Bun
recipe and while it was nice it was more like a soft scone or muffin. Not a soft bun/roll. I also made the Hot Cross buns from Recipe Tin Eats which were much lighter and fluffier. Thanks so much and hoping you and your family have a lovely Easer.
Thanks for reporting back, Lianne! Sorry the first ones were a bit of a miss, but glad you found a recipe you liked! 🙂
As you say, Jenn, we all have more time at home these days. I had heard of this type of recipe but had never made bread this way. The results were delicious and attractive. Baked one loaf the first day, one loaf the next day, and have one waiting for me in the freezer. I shared the recipe with my son who promptly made a batch. And my sister in Mississippi. There seems to be a shortage of yeast so can’t bake again until I find some. Great recipe! I highly recommend!
I do not like a yeasty tasting bread but am very intrigued by this recipe…any suggestions or recipes that don’t taste yeasty
Hi Nell, I’d suggest this Cheddar Soda Bread. Hope you enjoy!
Hi Jenn,
If I use my Dutch oven, what size & how much of the dough for one loaf? Thank you! Stay well! I love your recipes!
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. Hope you enjoy!
I bake often but hadn’t tackled yeast bread since my children were born. (They’re now 21 and 18!) Extra time and a recipe this easy made an incredible loaf of bread. My kids could not believe only four simple ingredients made something so delicious. We paired the first loaf with an equally wonderful recipe, Jenn’s shakshuka, and tonight we will enjoy the second loaf with the crustless broccoli quiche.
WOW! Jenn, thank you so much for this fantastic recipe. I did not realize that I could make a wonderful loaf of bread so easily. The crust was nice and crisp and the inside a lovely texture.
Jenn – This is easy to make and good! The crust did get soft pretty quickly but I reheated it in the oven and was great. BTW – do you use the “bake convection” or just the “bake” setting on the oven for this? Thanks again for a great recipe! Kathy
Hi Kathy, Glad you enjoyed this! 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 used this recipe today on my very first bread-making attempt. I also halved the recipe, as I only had 4 cups of flour in the pantry. (bold, I know) Well, it turned out spectacularly! We’ve already knocked off the first loaf and saving the second one for dinner. I also added oats to the second loaf. I cooked both of them in my dutch oven – it eliminates the need for a pan of water. 10 minutes with the lid on, 15 minutes off. Cooks very quickly. I’m saving this recipe and going to make this a staple in our home. Thank you for a simple recipe even a newbie could master!
1st loaf of artisan bread just out of oven. Looks great, can’t wait to try. I used bread machine yeast. Made dough in my Granny’s bread mixing bowl, probably about 90 years old. Glad I discovered this recipe, as I do not have an oven proof Dutch oven that you need for other artisan bread recipes.
BEST. BREAD. EVER! The whole family loved it. My daughter even scrounged the crusts from the cutting board and complained bitterly that her dad got one more slice than anyone else. Another winner recipe from your site! THANK YOU! One question… the fam jam has requested burgers for dinner tonight. Is there any way the dough for the last two loaves could be baked as buns? Would it be as simple as reducing the baking time?
So glad it was a hit! They’d be really crusty, but I do think these could be shaped into burger buns. They will take less time to bake, so keep a close eye on them. Please LMK how they turn out!
I have all of these ingredients except cornmeal – any recommended substitutions ? Thank you!
Hi Beth, You can bake the loaves on parchment paper – works like a charm. 🙂
I made my last third of dough into rolls and used them for burgers. Delicious! They were crusty, but we liked that. Our first grill out of the season.
Delicious! Nice textured crust and soft interior. My 2 daughters and I had a remote “Chopped” contest to see how our use of your Crusty Artisan bread recipe turned out. All 3 tasted wonderful and looked like a professional baker’s work!
How fun!
So good and easy! Kids and husband all loved it.
Wonderful!
Jenn, can I use 00 flour?
I wouldn’t recommend it, Lisa – I’m sorry!
Thanks Jenn. I figured. But flour is scarce now. And I was hoping!
What a great recipe! We have shared with many of our friends. Definitely something we can do for ourselves during this time when supplies are limited.
I made this dough today, and I wondered if I didn’t add enough flour, as it was really hard to take a third out. Quite sticky on my spoon???
Hi Joyce, It’s a very wet dough, so I don’t think you need to add more flour. Just flour your hands very generously so you can work with it, and do your best not to incorporate that flour into the dough. Hope it turns out well!
Thank you for replying….. I will flour my hands… lol
My loaf rose perfect on the counter, then it baked 30 min exact. My husband just raved, and raved, it was so good. I finally found a perfect bread recipe, after 2 miserable flops this week.
Thanks again.
This bread is so easy and scrumptious! By the second loaf, I was handling the dough better and easier.
Thank you for doing incredible recipes! You are my go to person for great recipes.
Hi Jenn,
Looking forward to making this, it will be my first time at (attempting) to make bread!
The store only had King Arthur’s Stoneground Whole Wheat white flour, will this work the same?
Unfortunately, I think it will turn out dense and dry with white whole wheat — sorry!
I made this recipe with some minor modifications. I didn’t have kosher salt so I used sea salt and reduced the amount to 3 tsp. I wanted loaves instead of rounds so I made mine in loaf pans with a sliced and buttered top before baking. My husband and son love this bread. My son says it is the perfect amount of salt and amazingly soft on the inside and crunchy on the outside. In standard loaf pans I baked at 450 for 30 mins with an 8 oz ramekin of hot water in the back of the oven. The one thing I would do differently next time is weigh my loaves for consistency in size.
Wonderful! It was my first attempt at making bread. This is definitely one of those positive experiences that can come from adverse circumstances. Thanks so much for sharing this, Jenn!
Fabulous and perfect recipe (as always). I tried this 2 ways – one on a flat tray (beautiful) and also in a loaf tin (I think I prefer this). I also added sesame seeds and nigella seeds on top prior to baking: these gave the bread a very pleasant savoury taste.
So easy. Perfect salt content and chewy texture. My new staple.
Can you bake this in a loaf pan if you want?
Yep, that should work. 🙂
Is using a stand mixer ok? Or spoon method only?
Sure, Gracie – it’s fine.
I don’t have cornmeal and am limiting my trips to the store. Any other suggestions for the bottom of the pan? Flour? Parchment paper? Thanks so much! I’ve always had so much success with your recipes!
Hi Amy, You can use parchment paper or grease the pan with oil. Hope that helps, and so glad you enjoy the recipes! 🙂
Hi Jenn: I want to thank you not only for this recipe (which I made today, simply delicious and so easy, couldn’t believe a no-knead recipe could work so well) but for so many recipes over the years. Your responsiveness to reader’s questions is inspiring. 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. There is not a single miss on your website or in your cookbook. My family thanks you, too! Sarah
Thanks for your sweet words, Sarah. Stay healthy! ❤️
Hi, if I am going to cook all three loaves in one night, should the remainder of the dough be in the fridge while the first loaf bakes ? Or is it okay to leave it out ?
Hi Bailee, It’s perfectly fine to leave it out.
Super simple and yummy!
Jenn – Is it OK to put the cake pan with water into the over while it is pre-heating? Thanks.
Hi Kathy, Yes but check to see that it doesn’t evaporate – you may need to add a bit more. 🙂
Easy and delicious!
Oh my! This is delicious! I made dough this morning and baked it in the afternoon- so easy! This bread doesn’t taste like it should have been this easy! Love that your son helped out! I would’ve been very impressed if a gentleman ever made bread for me 😉
One question, could I make a giant free form loaf? And how long would it bake?
Hi Natasha, Glad you liked it! I do think you could make one large loaf. Not sure exactly how long it’ll take to bake, but I’d start checking at about 35 minutes. I’d love to hear how it turns out!
I’m not sure how mine went wrong, just ended up with a wet blob. I even added more flour at mixing. I halved the recipe tho, so maybe that’s my mistake ( short on flour- aren’t we all right now.).
Sorry you had a problem with this! Any chance you could’ve made a measuring error when halving the recipe?
This is delicious and very easy to make. I made one of the loaves today and put the rest of the dough in the fridge. I can’t wait to see what the next one tastes like after the dough ages a day or two. Thank you Jenn!
Hi Jen. I do not have a lot of upper body strength, is it possible to use my kitchen aide with a dough hook to mix the flour with the yeast, water, and salt?
Hi Debbie, This doesn’t take a lot of elbow grease to mix, but yes, you can use a mixer with a dough hook if you’d like. Hope you enjoy!
I made my first loaf of bread EVER. It was easy and it came out great. My husband and I ate half the loaf before dinner with an oil and vinegar dip. YUM!
Thanks again Jen for another great recipe.
Jenn,
You’re amazing!
Every recipe you post is a hands down winner.
Made this bread today. I actually made 2 lg. Loafs.
One I threw in about 3T of Caraway seeds.
The other I left plain.
Baked both of them today.
This is a WONDERFUL recipe for beginner bread bakers. Very easy directions, and it turns out so delightful, crunchy and golden outside with tender tasty interior.
If any of your readers are wanting to try making that “scary yeast bread” try this one…not scary and absolutely DELICIOUS!
Thanks again,
Michele
So glad you enjoyed it, Michele! 🙂
Amazingly easy to make, delicious bread. I didn’t know you could get a texture like that with no kneading. Jenn, you never disappoint! I have shared this recipe with EVERYONE!
Hi Debbie, I have a chronic pain condition in both my arms and managed to make this. 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. It is great to make as no kneading required. Good luck.
Hi Jen, Thanks for another great recipe! I have a batch waiting to be baked. How long can you leave the remaining dough in the fridge before you need to bake it? Once you remove it from the fridge it would need to come to room temp and then the second rise? Just want to confirm. Thank you!
Hi Joan, the prepared dough can be refrigerated for up to 14 days. After refrigerating it, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure. Hope that helps!
Can you use bread flour, or white whole-wheat flour, instead?
Yes, bread flour will work if you increase the water by about 1/3 cup. Enjoy!
Can I use King Arthur gluten free flour mix in this recipe?
Hi Cindy, I haven’t made this with gluten-free flour so I can’t say for sure how it would turn out – I’m sorry! If you do happen to try it please LMK how it turns out!
Hi my dough seems to be flattening out as I let it rest for the 40 minutes, is this normal. Thanks so much for this recipe!
Yes! Don’t worry, it’s a wet dough so that’s normal. It will rise in the oven.
Jennifer , can I use this recipe in a round Dutch oven?
Sure – hope you enjoy!
Whole wheat flour suggestions?
Hi Kerrie, 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. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. and Zoë François and they also have a book that focuses on whole grain bread recipes.
Hi Jenn,
This may be a silly question… Why kosher salt? Can this be substituted with another type of salt? Thanks!
Hi Kat, The original recipe calls for kosher salt so that’s what I use. It’s fine to use table salt; just reduce the amount to 2-1/2 teaspoons (finer salt packs denser in the measuring spoon). Hope that helps!
I have made “Artisan Bread in 5 Minutes” for years. It’s a great book to have on your cookbook shelf. I usually use 1 cup whole wheat flour and bread flour for the remaining flour measurement. A pizza peal is a great tool use to transfer the dough into the oven. And, I always bake it on a pizza stone. Made two loaves the other day…gave one to the neighbors.
Made this bread today, easy and delicious! Thank you for the recipe 😊
Made this today and I had only enough for 1/2 the recipe–so glad someone else asked about making less. It came out DELICIOUS!! and was so easy to do! Thank you for sharing it at just the right time. It’s a really nice rustic bread and sadly will be gone before tomorrow and I am all out of regular flour so I cannot make any more. I do have self rising flour and white whole wheat flour–any suggestions for what I can make with those? thank you!!
So glad you enjoyed it, Daphna! Self-rising flour won’t work here, unfortunately. And I’ve never made it with anything but all-purpose flour, so I can’t say how it would turn out with white whole wheat. Sorry!
Have you used whole wheat or grain flour?
No, I’ve only made this with all-purpose flour – sorry!
Hi Jen! So flour is a hot commodity at the moment..so we are rationing! Is it ok to reduce the ingredients in half? Will it result in two smaller loaves? Any other tips if we cut it in half?
Yep that’s fine – I’d do two small loaves and check for doneness around 25 min.
My daughter just bought me a bread machine. Do you have any recipes that I could use in it?
Hi Pat, I’ve never used a bread machine so I can’t say confidently whether or not any of my recipes would be appropriate for one. Sorry I can’t be more helpful!
Can you please add the water to your list of ingredients. Also, can I use traditional yeast instead of the instant? many thanks.
Hi Irene, I just added water to the ingredient list. And yes, active dry yeast will work. Use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. Hope you enjoy!
Hi Jen…last time I made this there was a lot of excess flour on the bread, the water evaporated and it didn’t get very brown. It still tasted great. Can I use an egg white wash on the bread instead of adding flour? Thanks.
Gail
It may be that it just needed an extra minute or two in the oven (the browning happens at the very end), but if you’d like to try an egg wash next time, that should work.
Apologies as I’m sure I’m being ditzy but don’t quite understand this step. 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? Thanks in advance, love your book and recipes!
Slide the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water.
You’re not being ditzy! You’ll put a metal pan (like a round cake pan, for example) on the bottom rack in the oven and then you’ll put the dough that’s on the dusted baking sheet) on the middle rack. Does that clarify?
Can this recipe be made with any other type of flour, such as whole wheat or almond flours?
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. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. and Zoë François and they also have a book that focuses on whole grain bread recipes.
Hi Jen, this bread looks lovely. Could I bake it on a pizza stone?
Thanks Barbara
Hi Barbara, Absolutely – the original recipe calls for one.
Hi Jen,
I’m not seeing any nutrition info for this bread. How many carbs are there?
Thanks
Hi Susan, I didn’t include nutritional information for this because I wasn’t sure I could get it right. With all the variables (with three loaves and people slicing their bread at different thicknesses), I didn’t want to mislead anyone. Sorry!
I have been cooking from your blog for over 2 years now. I don’t go anywhere else because I know everything I cook from your site and book is always perfectly easy and delicious! Thanks for all you do.
Is there an adjustment for high altitude?
So glad you like the recipes, Nicole! I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share about what adjustments may be needed – I’m sorry! You may find these tips helpful though.
Thanks! We made it tonight and hands down it’s the best bread I’ve ever had. No adjustments even at 6,700 ft!
Do you have the flour by weight? I have not made it yet. Thank you.
Yes — you’ll need 845 grams. And this recipe has conversions to weight. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
As we are all stuck at home, what adjustments could be made to this recipe using regular yeast, which I happen to have?
Yep – use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. Enjoy!
I have a large amount of self rising flour. Can this recipe be modified to use it?
Unfortunately, self-rising flour won’t work here – sorry!
Thanks for sharing this recipe! I’ve been making this same bread recipe for the last few months with my 14 year old son, Zach! With all of this time on our hands, we’ve been lucky to have had the opportunity to teach other important life skills to our kids! Great recipe that produces a lovely, crusty loaf of bread. -thanks!
Hi Jenn, love your recipes! Fabulous cookbook too!
I have been looking for a good recipe for raisin bread or a ‘fruit bread’ eg with dry apricots, dry figs, raisins and cinnamon/spices. I wonder if this recipe can be converted to a raisin/fruit bread and how? Thank you and stay safe ❤️
Hi Daniela, Glad you like the recipes! I’ve never added any “extras” to this dough, so I’d be hesitant to suggest it. You may want to give the Currant Rye Bread from my cookbook a try. 🙂
Jen, how important is the dusting with cornmeal? I don’t have any cornmeal in my pantry and by the way my yeast expired in December. Instacart is unavailable in my area right now due to high demand. I have to work with what I have here. What do you think, is it worth a try?
Hi Nancy, It’s not important at all to use cornmeal. You can use parchment paper or grease the baking sheet with nonstick cooking spray instead. As for the yeast, it’s probably fine but you can test it by following these instructions.
Also, parchment works great but to get a really crispy crust o the bottom of your loaf remove the parchment after about 20 minutes into baking.
If you have a strong blender (like Vitamix) you can make cornmeal out of unpopped popcorn.
This recipe is very timely, as I am not sure how long I’ll be able or willing to go to my favorite bakery. I have a question: can this be made with whole-wheat flour? Or could I substitute half the white flour with whole-wheat flour? Thanks again, Jenn. You are a treasure!
Hi Anne, I have never tried this with whole wheat flour so I can’t say for sure. The book says you can, but you won’t get the same crisp crust. I’d try it first with half whole wheat/half all-purpose. Please LMK how it turns out if you try it. 🙂
Can any amount of whole-grain flour be incorporated into this for more nutritious loaves and have it still come out right?
Hi Kathryn, 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. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. and Zoë François and they also have a book that focuses on whole grain bread recipes.
Jen, all of your recipes are amazing. With all of the free time I have right now, I was able to make your bread. I have made two of the loaves so far and my three sons can’t eat it fast enough. Such an easy and delicious recipe. Thank you!
Hi! I’ve really enjoyed trying out your various recipes. ❤️ Can I use self rising flour instead of yeast? That was all my grocery had at this time.
Hi Heather, So glad you are enjoying the recipes! Unfortunately, self-rising flour can’t be used with yeast. Sorry, I know flour is scarce these days!!
Hi,
Can I use bread flour for this?
Sure, Almaz, you can use bread flour if you increase the water by about 1/3 cup. Hope you enjoy!
I’ve used this recipe for years. For anyone who wants to skip the pan of hot water, this works well in a dutch oven (baked in the oven). I usually do about a 1 or 2 pound loaf, be sure to the remove lid for the last 15 minutes so it can get brown and crusty.
Can I use bread flour here as well?
Sure, just increase the water by about 1/3 cup. Enjoy!
thanks! I’d love to make this – I actually HAVE flour. Do you think I could use KA bread flour? And make 1/3 of the recipe? THANKS! Hope you are doing well!
Hi Sally, You can use bread flour if you increase the water by about 1/3 cup — and yes, it’s fine to do 1/3 of the recipe.
Can this dough be cooked in a traditional loaf pan?
Hi Deb, This dough can be cooked in a nonstick greased loaf pan, but you won’t get that gorgeous crispy crust all around.
Jenn do you not mean ‘generously dust the dough with CORNMEAL’ at the end, not flour. Sorry if I have misunderstood. Stay well! I have not made this yet so cannot rate.
Hi Valerie, Sorry for the confusion. The pan gets dusted with cornmeal, but the dough gets dusted with flour (it helps prevent the knife from sticking when you slash it).
Can you bake this in a cast iron skillet? If you don’t have an extra pan for the water, would tenting the cast iron with foil work for the steam? Thanks!
Hi Moni, I haven’t tried it in a cast iron pan, but I suspect it should work. Yes, I would think you could tent the bread with foil as long as the foil doesn’t touch the dough. Please report back if you try it!
Looks absolutely great – I make bread regularly, but hadn’t thought of freezing the dough or refrigerating in for any longer than overnight (can’t think why, as I always make double or treble the quantity of pizza dough and keep it in the freezer). Have you tried baking this in a Dutch oven or lidded roasting pan? It makes an amazing crust, as the steam stays inside. Thanks for sharing your recipes, especially as many of us have extra time on our hands at the moment – I just managed to buy two bags of flour – there has been none available in south west England since January, so I feel like tooting a fanfare. No bread flour, so I’ll have to be extra patient with all-purpose. Stay safe.
Hi Jayne, I have made this in my Dutch oven — it works beautifully. 💗
Thanks for the recipe. I’ve NEVER baked bread and want to try this recipe. My question: I have an old Dutch oven from my grandmother that I’ve never used. Do I grease it before putting the bread dough in it? Thanks for your great recipes!
Hi Cynthia, Yes you can spray it with nonstick spray or line the bottom of the pot with parchment paper.
Hi, Jenn. When making it in a Dutch oven, how long would you cover it with the lid? Can’t wait to make this tomorrow! Thank you 😊
Hi Christine, I’d remove the lid for the last 10 minutes of baking. Hope you enjoy it!