Name: World's Easiest Yeast Bread recipe - Artisan, NO KNEAD
Prep time: 5 min
Cook time: 40 min
Ingredients: 3 cups (450g) flour (, bread or plain/all purpose (Note 1)); 2 tsp instant or rapid rise yeast ((Note 2 for normal / active dry yeast)); 2 tsp cooking / kosher salt (, NOT table salt (Note 3)); 1 1/2 cups (375 ml) very warm tap water (, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)); 1 1/2 tbsp flour (, for dusting)

This is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!

No knead, 3 minutes active effort, very forgiving recipe. Make this today, then the Cheese Bread version tomorrow!

Close up of crispy crust of world's easiest yeast bread

Phenomenal EASY yeast bread recipe

This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature chewiness, and a thick, crispy crust.

It’s a gold nugget recipe, and you may never buy bread again after trying this!

Here’s why it’s so easy:

No knead, no stand mixer
3 minutes active effort – you won’t even get your hands dirty
Dutch oven (cast iron pot) ideal but not necessary
Incredibly forgiving dough, with rise times ranging from 2 hours to 3 days (yes, really, you choose what works for you)
Easy but yet no compromise on quality of bread

Close up showing large holes in slice of artisan style bread made from scratch

What you need to make this homemade bread recipe

Here’s what you need to make homemade bread from scratch – yeast, flour, salt and water. Yep, really, that’s it!

No yeast?

Make this famous Irish Soda Bread instead, or this incredible No Yeast Sandwich bread based on the traditional Australian Damper!

Ingredients in homemade No Knead Artisan style bread

Yeast – my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast (“Active Dry Yeast” or just “dry yeast”) – you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!
Best flour for homemade bread – use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread, as well as creating the big holes you see in the photos, like sourdough bread. However, this bread is still spectacular made with normal flour too!

How to make the world’s easiest homemade bread – Artisan style!

Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.

1. Make wet sticky dough

How to make homemade bread so easy anyone can do it!

Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want! See video at 17 seconds for consistency.

2. Rise!

Before and after dough rising for no knead bread - crusty artisan style

Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly. See video at 24 seconds for consistency.

OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.

Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!

No dutch oven? No problem! Just bake it on a tray – see the recipe notes.

3. Preheat oven & pot

Preheating dutch oven in oven for homemade bread

30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.

Hot oven + hot pot = bread rising boost!

4. Scrape dough out

Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that’s exactly what you want – because we will not be kneading it! In fact, you won’t even touch it with your hand.

PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.

5. Shape the dough very roughly

Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.

Don’t get too hung up on the shaping – you’ll deform it in the next step!! This step is mainly to deflate the dough.

6. FLIP dough upside down onto paper

Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.

Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape.

Do not get too hung up on a neat shape – this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges

7. Prepare to bake!

Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.

See recipe notes for no dutch oven method.

8. Bake!

Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack – and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇

Cool for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)

Remember – you can make this bread recipe WITHOUT a dutch oven!

Artisan style no knead bread in a dutch oven, fresh out of the oven

Why this bread recipe works – and TIPS!

Loose, sticky dough = easier to rise than firmer dough.
No kneading = rough dough, but because the dough is so soft, it puffs up enough to “smooth out” the roughness.
Super forgiving dough – too stiff, add water. Too wet, add flour. Dough not rising? Move it to a warmer place. Takes 45 minutes to rise or 5 hours? It will still work. As long as your dough is the same consistency as what you see in the video and you let it rise to double the volume, this bread recipe will work as long as the yeast is not past its expiry date!
Why you need a preheated dutch oven for no knead bread recipes – to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens – the cast iron pot is the home method!
Don’t have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven, and bake the bread on a tray.
Big holes in the crumb – loose dough from less flour, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets. Also the use of bread flour rather than normal flour helps – you get less large holes using normal flour.
Bake immediately if it’s a bread emergency….
…but you’ll be rewarded with tastier bread if you leave the dough 8+ hours in the fridge! I normally make dough first thing in the morning (it takes 3 minutes!) then bake that night. Or make dough at night and bake in the morning. (~12 hrs in fridge for both scenarios)
Why refrigerating the dough creates a better tasting bread – because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we let the dough rise first, then refrigerate it.

Close up of crispy crust of world's easiest yeast bread fresh out of the oven

All the ways to eat this bread!

Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!

Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!

I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever! – Nagi x

Watch how to make it

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World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD

Author: Nagi

Prep: 5

Cook: 40

Rising: 2

Bread, Sides

Western

4.97 from 1765 votes

Servings – 12 slices

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable.

SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!

Ingredients

▢ 3 cups (450g) flour , bread or plain/all purpose (Note 1)
▢ 2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)
▢ 2 tsp cooking / kosher salt , NOT table salt (Note 3)
▢ 1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)

Dough shaping

▢ 1 1/2 tbsp flour , for dusting

Instructions

Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven (Note 7) – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.

Recipe Notes:

MAKE AHEAD/Storage:

Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 45 – 60 minutes to take the chill out of it, then bake per recipe. Cold dough won’t rise as well.
Bread in photos & video is 2 hr rise, immediate bake.
Cooked bread – great fresh for 2 days, then after that, better warmed or toasted. Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour.
Freeze cooked bread for up to 3 months.

1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.

Wholemeal/wholewheat flour – start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).

2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty.

4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.

6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It’s fine if it rises faster or slower – you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you – this recipe is forgiving!

If it’s coldish in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!

Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!

If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes!

7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats (I told you this is a flexible recipe!!)

8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.

Pot size does not matter as long as it’s about 26cm/10″ or larger. Pot does not shape the bread, it’s to act as a steamer. Just need one large enough to give bread steaming space.

No dutch oven method – use 20cm/8” square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it’s a deep golden brown.

Heavy roasting pan with high lid should also work – preheat per recipe. Bread is about 8-10cm/3.2-4″ tall.

9. Fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. See notes in post for more info.

10. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).

12. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).

12. Nutrition per slice

Nutrition Information:

Calories: 155cal (8%)Carbohydrates: 32g (11%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 469mg (20%)Potassium: 65mg (2%)Fiber: 2g (8%)Sugar: 1g (1%)Calcium: 7mg (1%)Iron: 2mg (11%)

Keywords: artisan bread, crusty bread, easy homemade bread, no knead bread, No yeast bread

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Life of Dozer

Just keeping a close eye on it for me….

Dozer golden retriever no knead artisan bread

Good job Dozer. Here’s your treat. Look, I even buttered it for you! (PS He’s in his robe because it’s a rainy day yet I still took him to the beach!!!)

4,800 Comments

mary says

January 29, 2022 at 5:26 pm

I can’t make bread to save my life … this was the closest I’ve gotten … nice crust, not as many/big holes as pictured. It was quite damp inside, even after cooling for 2+hours. Quite chewy, but not in a bad way. Internal temp was 186 when I took it out. Proofed 2 hours, then infirm for another 4. It wasn’t really room temp when I put it in oven. Could that have been an issue? I’m ready to give up. I make the best pasta, but the lousiest bread!

- Lucy says
  
  February 1, 2022 at 11:33 pm
  
  I put a cup of water in the microwave on high for 2.5 mins then add my dough to rise in there in the warm place. Maybe that could help?
  
  - Maria K says
    
    February 4, 2022 at 7:42 pm
    
    Hi !
    This looks like a delicious bread recipe 😍
    Just wanted to know if it would be possible not to use the paper?
    
    - Eric says
      
      February 8, 2022 at 9:35 pm
      
      I just use foil
      
    - Rae Lynn says
      
      February 7, 2022 at 8:22 am
      
      I forgot to put it in the pan with the paper. Just dropped the dough into my Dutch oven and it popped right out when done.
      
    - Lucy says
      
      February 6, 2022 at 7:03 pm
      
      Hi, I think if you do it on a tray you can just dust the tray with flour instead. In the Dutch oven version maybe you just need to lightly grease the bottom and sides with oil so you can get it out after?
      
El says

January 29, 2022 at 1:37 pm

My crumb is tighter, which is disappointing, but I only let it rise for apx 3 hrs.
It has a nice flavor, but now I’m envisioning swirls of cinnamon sugar , etc.
Thx for a great jumping off point–and for a lovely bite this evening!

Jodie says

January 28, 2022 at 10:04 pm

Hi Nagi
Made this bread again ( lost count) paired it with your homemade pastrami.. delicious 😋

- Anne says
  
  January 30, 2022 at 12:15 pm
  
  My comment should read rye flour
  
Cassie says

January 28, 2022 at 3:43 am

This may be a silly question, but I’ve never made bread before- does it matter what kind of bowl the bread rises in? I have only plastic mixing bowls, no glass or metal.

- Jodie says
  
  January 28, 2022 at 10:01 pm
  
  Hi Cassie i used a plastic mixing bowl with a dinner plate to cover👌🥲
  
- Nagi says
  
  January 28, 2022 at 4:23 pm
  
  Glass or metal are slightly better because they conduct the warmth needed for the rising but plastic will work! N x
  
amelia phillips robbins says

January 27, 2022 at 2:35 pm

My first time making bread and it came out perfect! My friends were jealous I found a recipe that made bread-making so easy!

Tessa says

January 27, 2022 at 5:52 am

Hi! Can gluen flour be replaced for the regular flour? Asking for a friend

- Nagi says
  
  January 27, 2022 at 8:35 am
  
  Hi Tessa – I am not sure what gluen flour is? N x
  
  - Tessa says
    
    January 31, 2022 at 3:47 pm
    
    I meant to write gluten flour lol I’m sorry! Can one use gluten flour instead of white flour for this recipe?
    
    - Nagi says
      
      February 1, 2022 at 10:26 am
      
      Hi Tessa – white flour is a gluten flour. If you are wanting to try it with a gluten-free flour I have not tested it sorry. N x
      
Jamee says

January 27, 2022 at 2:09 am

I liked the baking technique but the ratio of salt is off. I would use only 1 tsp of kosher salt, not 2.

Cathy says

January 26, 2022 at 7:31 pm

Hi Nagi,

I have made this twice in two days… Amazing!

I don’t need to say anymore! And it’s my first time making bread too!

Thankyou
Cathy xox

Anne Dawbney says

January 26, 2022 at 9:04 am

I baked this bread this morning – started the process last night – easiest bread to make and so tasty.

Mallory says

January 26, 2022 at 5:24 am

My goal this year was to learn how to bake bread. After 2 failed attempts where the dough didn’t rise, I found this recipe. It came out perfect! My husband ate almost the entire loaf in one day, I only had 2 pieces! I have made it twice more since then and will continue to make it. It comes out perfect every time!

Mina says

January 25, 2022 at 10:35 pm

Made this today in iso using the no Dutch oven method. It was sooo easy and tasted delicious! Will definitely make again. I topped my hot bread with a cinnamon honey butter. DELICIOUS!

- Maryann says
  
  January 29, 2022 at 9:04 am
  
  I also don’t have a Dutch oven. I see that a pan of hot water goes in the oven. Do you then place the dough on a sheet and bake it uncovered the whole time (42 minutes)? Thank you for any advice!
  
  - Mina says
    
    January 31, 2022 at 9:50 pm
    
    Hi Maryann!
    So at the very bottom of the oven goes to tin with boiling water.
    On the rack just above this pan goes the baking tray with baking paper. On that is the dough – uncovered. I’ve made it twice now and it’s been perfect. If you want you can always look up making a Dutch oven on you tube and it will show you. That’s how I first got my head around it. Happy baking!
    
Kimmy Adams says

January 24, 2022 at 4:23 pm

I’ve made this bread twice now and my whole family loves the surprise opening the dutch over to see a beautiful loaf of bread, however I have found the cooked bread to be quite doughy, even when increasing the cooking time by 10 minutes, Any suggestions Nagi? I have followed the recipe to a T. Kimmy

- Nagi says
  
  January 25, 2022 at 6:46 pm
  
  Maybe try a different brand of flour or try bread flour Kimmy and be careful not to work the dough too much when folding the edges inwards to form the round shape. Different brands can vary quite a bit! N x
  
Lori says

January 24, 2022 at 11:26 am

OMG. It turnout out perfect. Was as easy as could be, true to the recipe name, and amazing. I’ve eaten a third of it just 10 min out of oven. Thank you. This was my 3rd ever try baking bread and 1st success.

Bree says

January 24, 2022 at 10:50 am

I’m having troubles understanding the no Dutch oven way. Can I use a regular loaf pan (ceramic or metal?) do I use two pans in this Method? ie baking sheet under load pan, baking sheet has water on it? I’m so confused, would love a video explanation or something so I can understand better

- Nagi says
  
  January 25, 2022 at 7:01 pm
  
  Hi Bree – the bread dough goes on the baking paper on a flat baking tray. The 8 inch square tin goes in the oven (on same shelf OR on the shelf under where you are putting the dough.) to preheat, then you pour the boiling water into the 8 inch square pan. Steam from the water in the square pan rises as the dough bakes on the flat sheet and approximates a steamer bakery oven! N x
  
Sandi Q Beach says

January 23, 2022 at 9:30 pm

I can’t wait to try this. I have never made bread and haven’t used yeast before. I live in a humid environment two blocks from the beach in NE FLA. Would this rise in humidity? Winter here I rarely use heater unless temp inside is below 65 . Will this work for me? Thanks

- Jen L says
  
  January 26, 2022 at 11:10 am
  
  Hi Sandi, I live in SE FLorida and don’t have issues w the humidity! I made this here yesterday for the first time and it was actually cold here (for FL!) in the 50’s and it turned out perfectly, and I’ve made bread when it’s hot and humid too and it’s never had a problem with rising in either kind of weather, as long as your yeast is fresh/not expired, you should be good to go!! Good luck! I’m not an expert bread baker by any stretch, and this was fool proof for me!
  
- Nagi says
  
  January 24, 2022 at 5:06 pm
  
  Hi Sandi – it should work just fine there – please tell me you have a/c??!! I’ve heard that FL gets pretty hot! N x
  
TJ says

January 23, 2022 at 6:14 pm

In the wonderful recipe Worlds easiest yeast bread. I do not quite understand the instructions under the ‘No dutch oven method’ Where does the bread go, and where does the metal pan go?

- Nagi says
  
  January 24, 2022 at 5:16 pm
  
  Hi TJ – the bread dough goes on the baking paper on a flat baking tray. The 8 inch square tin goes in the oven (on same shelf or shelf under where you are putting the dough.) to preheat, then you pour the boiling water into the 8 inch square pan. Steam from the water in the square pan rises as the dough bakes and approximates a steamer bakery oven! N x
  
Kim says

January 23, 2022 at 11:44 am

I’m wondering if I can use this to make 6 round rolls? I’m thinking that my cast iron pot (knock of expensive brand) may not be big enough. What cook time would I reduce it too??

- Nagi says
  
  January 24, 2022 at 5:37 pm
  
  I haven’t made rolls with this one but I’ve got a great rolls recipe here: https://discountspot.info/soft-no-knead-dinner-rolls/%3C/a%3E N x
  
  - Kim says
    
    January 24, 2022 at 7:23 pm
    
    Thank you, just had a look at these rolls, they look a lot softer than this dough. Think I’ll give it a try once the weather cools down a bit in Melbourne
    
Heather Walton says

January 23, 2022 at 7:33 am

This is honestly the best bread recipe I’ve ever found online. It was easy (no kneading, woo!) and the crust was so…crusty! I didn’t have a Dutch oven so I used the boiling water method on the bottom shelf. It worked perfectly.

Will definitely make again. I’m going to experiment with some different flavours next time. Maybe jalapeño and cheddar or garlic and rosemary like some other people have mentioned.

Madeline says

January 23, 2022 at 4:50 am

This is truly the best bread recipe I’ve ever used. I’ve made it probably a dozen times now, and it turns out perfectly every time. My boyfriend requests it constantly and swears it’s the best bread he’s ever had! I’m looking forward to playing around with the recipe and seeing what I can add to it (herbs, cheeses, etc.) in the future, but it’s already perfect the way that it is,

Judy says

January 22, 2022 at 7:15 am

I’ve tried this recipe on many occasions and I seem to be faced with the same problem. My dough after the first rise is sticky, so much so that I can’t turn it out on my counter and shape it to form a ball and get it onto the parchment. I add flour sparingly and let it rise a wee bit for the oven so it isn’t a pancake. I check my water, yeast etc. and all seems well. Also, I’m a baker/cook and this is really bothering me as I know it truly believe it’s me and not the recipe! However, I’d love to know what is the issue?