King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. She made six more loaves to hand out to family. Every recipe I have tried of yours is fantastic. The first time I halved the recipe because I was worried about having too much bread around for me and my husband. My 12 year old found this recipe. Just wondering if anyone has baked this in a traditional loaf tin (for a more sandwich-friendly shape)? I have a big heavy bread stone in my oven. Let it rise longer than recommended… it turned out great… got 3 loaves out of it- and they all went! BTW – do you use the “bake convection” or just the “bake” setting on the oven for this? 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. This bread is amazing and after reading about two hundred great reviews, I know it was supposed to be easy, too. But then everything I have made from Jenn’s recipes tastes amazing. I used regular yeast with 1 tsp. I’m so happy that your family is enjoying the recipes — and that cooking is providing a happy diversion. When I took to his house he had just made a loaf of rye bread. Thanks so much! But silly me, it makes the bread outer crust become really hard to cut. Sometimes when I don’t bake the entire portion, the leftover dough that sits in the refrigerator gets a crusty top. . Can this be substituted with another type of salt? I’m sorry that you cringe at the smell of alcohol but, think of it as creating something of sustenance. This recipe is dumb-easy! 3. I’ve used this recipe for years. Thank you! (Don't overwork the dough; this process should only take about 30 seconds.) We’ve already knocked off the first loaf and saving the second one for dinner. I used this recipe today on my very first bread-making attempt. I tried the bread in the pan and it made a beautiful loaf of bread. 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. A non-recipe related question – any tips you can share on how to cut it neatly? 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! . It was my first attempt at making bread. When it comes to bread, the term “artisan” doesn’t mean 1 particular thing. Also, you suggest adding water to the second pan after you put the dough into the oven. If the loaves seem flat after they are baked, you likely need to add a bit more flour next time. perfect recipe. It was easy and it came out great. We worked on it together, had a ball and he was proud to treat everyone with his delicious homemade bread. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! It is the best bread recipe I have tried. You’re my go-to girl! Thanks in advance, love your book and recipes! I am determined to master this as it was that good. Question, could I make one large loaf in my large 7.25 quart round dutch oven? Every recipe you post is a hands down winner. Hi Bruce, It should be a bit crispy but not hard. I wanted to edit and change to 5 stars because the bread came out deliciously! That’s when it all when downhill….in slow motion! Even I didn’t mess it up! Today I made it with about half (2.5 cups) whole wheat flour. Reminds me of ciabatta or a French baguette, both of which can be a little more complicated to make. WoW!! -thanks! Our family of 4 went through one loaf within hours of coming out of the oven. Hope it helps! We ate the loaf in less than 2 days! Crusty Artisan Bread Recipe: I’m concerned about the metric measurement in the recipe of 845 grams for 6 3/4 c AP flour. Look at those deliciously soft holes inside! I assume I could just adjust the cooking time with no other changes? I highly recommend! Hope that helps at least a bit! 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. For the second loaf I made a “pan” of foil that contained it a bit from going out so far, and that worked. Hope that helps! 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. I finally found a perfect bread recipe, after 2 miserable flops this week. Is there anything I can add to the dough to mask this smell? They were crusty on the outside and beautifully soft and light in texture on the inside! I’ve gifted a loaf or two to neighbors, and they’ve loved it, too. Can any amount of whole-grain flour be incorporated into this for more nutritious loaves and have it still come out right? Lovely bread. 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. 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. Can you please add the water to your list of ingredients. Thanks. The dough will be very sticky and … Hope you enjoy! I’ve never added any “extras” to this dough, so I’d be hesitant to suggest it. Would it work to incorporate fresh herbs into the recipe? Please LMK how they turn out! I’m letting them cool and maybe that will work. Eventually I baked it and it was fine but not even close to the perfect loaves I got with KA flour. 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 have made this recipe several times, great!! Last evening I made this Artisan Bread into buns to go with “Autumn Carrot and Sweet Potato Soup” (or a version of it anyway)! I missed the part that you put note that have to reduce 1 1/2 tsp instead of 2tsp. Hi Heather, So glad you are enjoying the recipes! i cant wait to make this again when we can have guests over for dinner. Hi, just wondering would it be ok to add a sachet of fast action dried yeast ( 7 g in a sachet ) straight into the mix ? The bread is incredible. , Oh my! It’s a very wet/sticky dough. I hope you haven’t already answered these 2 I’m baking all 3 loaves together. 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. (The cornmeal is for dusting the pan.) Would appreciate if you clarify. I am using KA unbleached all purpose flour so maybe that has something to do with it. I served it with dinner tonight and my husband who is very disciplined about limiting carbs ate four pieces. I’m wondering if maybe your thermometer isn’t accurate? The cook time should be just a bit longer, but keep an eye on it. I have never made bread before and have now made this recipe three times. I’m not sure how mine went wrong, just ended up with a wet blob. Any suggestions? Hope you are doing well! Thank you and stay safe ❤️, Hi Daniela, Glad you like the recipes! This is the best and most successful bread recipe that I’ve ever tried. Thanks! 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). But generally, artisan bread is homemade, fresh, crusty, and deliciously rustic looking. Loved it and was simple to make . Can this be shaped into a baguette? This is a great recipe. Just flour your hands very generously so you can work with it, and do your best not to incorporate that flour into the dough. So glad this was a hit! If it’s too wet, add a few tablespoons of flour. Teaspoon for teaspoon, table salt is saltier. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days. They were crusty, but we liked that. So glad you enjoyed this enough to share the recipe with others! It comes out perfectly every time! The … thank you Jenn for all you do. Thank you! Thanks so much for the link. Of course, flouring the hands works too to better handle the dough. Thank you. I love this recipe❤️ Thank you for sharing.. Hi Jenn- I’ve had so much success with the recipes from this site and your cookbook. Hi Jenn, this bread is amazing – thank you for the fantastic recipe. 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). I’m wondering if the suggested oven temp is correct, 450 degrees. Question: I have a Kitchen Aid stand mixer. One for tomorrow and the next day. They’d be really crusty, but I do think these could be shaped into burger buns. How many carbs are there? 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. This recipe has just four ingredients: all-purpose flour, instant yeast, kosher salt, and water. I made this to share with some neighbors! The next morning I sliced thinner and toasted for breakfast with butter and fresh, hot coffee! Salt is not just for flavor. Is it possible to divide this in smaller portions? My husband and son love this bread. See recipe note if you want to use a pizza stone. Just flour your hands very generously so you can work with it, and do your best not to incorporate that flour into the dough. Combine the flour, yeast, and salt in a large bowl and mix to combine. The bread doesn’t brown until the very end, so perhaps it just needed another few minutes in the oven. Thanks Jenn for a wonderful recipe. Once baked, alcohol will boil out of the bread at approximately 175°F. Will 10/10 be making this again. The recipe is quick and easy and makes 3 loaves! And, yes, I would spray the baguette pan with cooking spray. It is easy, requires no kneading, and it makes a rustic artisan loaf of bread that looks … I love your website and cookbook. Would convection method (with its tendency to brown) work well or would we be better off sticking to conventional baking for this? 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. Thanks for the ideas! She also decided to get creative and add jalapenos and cheddar to the dough… SO GOOD! The dough will rise a bit. Hi! Hi Jenn – I tried this recipe about three weeks ago and have made it three separate times since. I have made this several times both individual loaves and a round single loaf, I was wondering if I could drop the dough when ready to put in the oven into a oblong baking tin? Thanks so much! With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. I love that the loaves are a perfect size for 2 people plus a little extra for an awesome sandwich the next day. And it’s OK if there’s a little gap between the edge of the plastic wrap and the ball in a spot or two. Jenn, thank you so much for this fantastic recipe. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Any suggestions? Hot bread and butter on a Saturday afternoon. Glad you liked it and good to know it worked with the tweaks! BTW, I appreciate your recipes as much as I enjoy the education you provide. Artisan bread recipes don’t get easier than this No Knead Artisan Bread recipe! Using 5 ingredients, this bread is easy to make. Jenn – This is easy to make and good! Can this dough be cooked in a traditional loaf pan? I use the spoon and level method for measuring flour and have weighed it many times. Use a whisk to make sure they are mixed … This 4 ingredient Easy Artisan Bread is a must have if you like homemade bread. Please LMK how it turns out if you try it. Any advice you have would be much appreciated. 2. See recipe notes for details! My dough was a looked a little wetter than Sally’s per the video. It was delish. December 17, 2020 January 25, 2020 by Gertrude. Please LMK how they turn out! (And I don’t think you’ll need to add an additional pan with water. Hi jenn A quick question. Allow to rise for 2-3 hours. Gradually add the water to the dry ingredients. Was just as moist on the morning after! 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. This was awesome! I’ve made this bread 5 or 6 times – mostly as round boules and once as 2 separate loaves as shown in the video. Baked both of them today. Have you ever wanted to master homemade bread? 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. My husband and kids could not eat it fast enough! It slices beautifully. I served with manchengo cheese, pepper dew peppers and balsamic vinegar. Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. How much would I add and do you think it would be worth doing? Sorry I can’t be more helpful! Hi Heather, if you bake all three loaves at the same time, they’ll take a bit longer. This bread is great! Bread is soft and airy in the middle and crusty on the outside. Jenn, every single recipe I’ve tried has been great! Hi Anne, I have never tried this with whole wheat flour so I can’t say for sure. I will make it many times in the future and plan to give it as a gift over Christmas. Because the pan is for a 1 1/2 pound loaf of bread I used half of the dough. Stay healthy! Bake until the loaf is golden brown, about 30 minutes. Two days??? I’m also enjoying your 5 Secrets emails. How long can you leave the remaining dough in the fridge before you need to bake it? Last week we went to the kids’ cabin. I’ve never had much success with bread. 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. Glad you’ve enjoyed the bread! Don’t worry, it’s a wet dough so that’s normal. I love this recipe so much, its super easy to make and love the taste of the bread. Best raisin bread ever! 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