What I love about this bread
- It’s so easy to make. This dough can be made in less than 5 minutes.
- The basic dough recipe can be enhanced with many different flavor varieties.
- Very little hands-on time.
- Crusty bread never ceases to impress family and friends.
- My 12-year-old grandson can make it.
Let’s make No-knead crusty bread:
- In a large mixing bowl, add flour, kosher salt, and yeast. Whisk together.
- Add water. Mix just until all of the flour has combined with the water. The dough will look like a shaggy mess. That’s ok.
- Cover the bowl with plastic wrap and let it sit for 12 – 18 hours on the countertop. DO NOT REFRIGERATE. This is not optional. It takes that much time to proof the dough. The reason why you need a large bowl is that the dough will start to rise.
- After 12 hours the dough will look like this. It’s pretty sticky, but that’s ok it’s supposed to be.
Shaping and baking the bread:
- Preheat oven to 450 degrees. As soon as it has heated to 450 degrees place your pot with the lid in the oven and preheat the pot for 30 minutes.
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Right after you put the pan in the oven to pre-heat, dump the dough out onto a HEAVILY floured surface. Shape it into a round ball and place on a sheet of parchment paper. Parchment makes it so easy to transfer the dough into a hot pot and then remove it after baking. The parchment paper stays in the pot. This will rest for 30 minutes while the pan is heating. Cover with plastic wrap. Note: Use silicone coated parchment paper. The regular non-coated paper will stick terribly. Don’t chance it.
- Remove pot from the oven and carefully pick up the parchment and drop dough into the pot. Be careful the pan is HOT. Put the lid on the pot and return it to the oven for 30 minutes.
- After 30 minutes remove the lid from the pan. Bake for an additional 15 minutes or until nicely browned. You can test with an instant-read thermometer to make sure the bread is fully cooked on the inside. The temp should be between 190F and 200F degrees. Remove from the oven and carefully remove bread from the pot by lifting the edges of the parchment paper.
Holy cow! Can you believe how gorgeous that is? It’s best to wait for the bread to cool before slicing. Because I love warm bread I sliced it right away.
FAQ’s
Q: Do I have to use an enamel covered cast iron pan?
A: NO. You can use anything that can take the heat. The following have been used that I know of:
Clay pots with lids, Pizza stone with a bowl to cover the bread, insert from a crockpot, pyrex baking dish with a lid, stainless steel pot with a lid, baking dish covered with aluminum foil, old cast iron dutch oven.
Q: Do I have to use unbleached flour?
A: I always use unbleached flour. You can try bleached flour.
Q: Can I use self-rising flour?
A: I don’t know. I would just stick to all-purpose.
Q: What size is my pan?
A: My smallest pan is 5.5 quart. You can use as small as a 3 quart.
Q: What type of yeast do I use?
A: I use SAF instant yeast. Any yeast should work.
Q: Why is my bread turning out flat?
A: You could try using less 1/4 cup less liquid. Or add 1/4 cup additional flour. Make sure your dough appears to be dry when you first mix it. It will have more moisture during the rising time.
Q: Can my dough sit out longer than 18 hours? Does it HAVE to be between 12-18 hours?
A: I have let some dough sit as long as 24 hours and the bread was beautiful.
Q: Have you tried Gluten-free?
A: From what I hear the best GF is from King Arthur Flour https://shop.kingarthurflour.com/items/gluten-free-measure-for-measure-flour-3-lb
Q: Do I have to grease or oil the pan? Will my breadstick?
A: No you don’t need to grease the pan. I have never had the bread stick when using a cast iron pot. I haven’t tried anything else. The best way to be certain that the bread won’t stick is to form the loaf on a sheet of parchment paper and lift the bread into the pan using the sides of the parchment. Leave the paper in the pan. It’s won’t burn. When the bread has baked, just lift the sides of the parchment out of the pan. Voila! HOWEVER: Not all parchment paper is created equal. I use a silicone coated parchment paper. Regular parchment paper can stick something terrible. Don’t chance it.
No-Knead Crusty Bread
Wonderful yet easy artisan bread with a crisp crust. Prep takes just a few minutes with an overnight rise. Baked in a pot with a lid to create a steam oven. Bread can be made with many flavors and variations.
Ingredients
- 3 cups + 2 tablespoons unbleached all purpose flour (450 gr)
- 1 3/4 teaspoons Kosher salt (10 gr)
- 1/2 teaspoon Instant or Rapid-rise yeast (3 gr)
- 1 1/2 cups water cool (315 gr)
Instructions
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In a large mixing bowl, whisk together flour, salt and yeast.
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Add water and mix until a shaggy mixture forms.
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Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
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Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. OR pot can be placed in cold oven while oven is preheating leave in oven for 30 minutes.
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Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating.
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Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Recipe Video
Recipe Notes
FAQ's
Q: Do I have to use an enamel covered cast iron pan?
A: NO. You can use anything that can take the heat. The following have been used that I know of:
Clay pots with lids, Pizza stone with a bowl to cover the bread, insert from a crockpot, pyrex baking dish with a lid, stainless steel pot with a lid, baking dish covered with aluminum foil, old cast iron dutch oven.
Q: Do I have to use unbleached flour?
A: I always use unbleached flour. You can try bleached flour.
Q: Can I use self-rising flour?
A: I don't know. I would just stick to all-purpose.
Q: What size is my pan?
A: My smallest pan is 5.5 quart. You can use as small as a 3 quart.
Q: What type of yeast do I use?
A: I use SAF instant yeast. Any yeast should work.
Q: Why is my bread turning out flat?
A: You could try using less 1/4 cup less liquid. Or add 1/4 cup additional flour. Make sure your dough appears to be dry when you first mix it. It will have more moisture during the rising time.
Q: Can my dough sit out longer than 18 hours? Does it HAVE to be between 12-18 hours?
A: I have let some dough sit as long as 24 hours and the bread was beautiful.
Q: Have you tried Gluten-free?
A: No. I'm still waiting for someone to venture into the realm of Gluten-free. If you try it, let everyone know.
Q: Do I have to grease or oil the pan? Will my breadstick?
A: No you don't need to grease the pan. I have never had the bread stick when using a cast iron pot. I haven't tried anything else. The best way to be certain that the bread won't stick is to form the loaf on a sheet of parchment paper and lift the bread into the pan using the sides of the parchment. Leave the paper in the pan. It's won't burn. When the bread has baked, just lift the sides of the parchment out of the pan. Voila! HOWEVER: Not all parchment paper is created equal. I use a silicone coated parchment paper. Regular parchment paper can stick something terrible. Don't chance it.
More Notes:
Regular active yeast can be used in place of the instant or rapid-rise yeast. It will need to be activated in 1/4 cup warm water. Stir and let sit for 5-10 minutes. However, most of the comments I have received state that the rapid raise works the best. You choose. Whisk the flour, salt, and yeast together.
I just tried this last night/today, and it turned out great!! I'm so excited because it's my first try at baking bread! Thank you SO much!
Ok, I must be doing something wrong. I made it twice, with the same results each time. DRY! 3 cups of flour, the salt and the yeast. Very dry, couldn't get the flour to mix in with the water. It didn;t work either time. What am I doing wrong?
Cannot wait to try this. I may never buy bread at a store again!
450 degrees? When I took my le creuset out of the oven, my oven mitts melted! That's hot!
I'm going to turn it down to 400 and check it in 15 minutes!!
Have you tried using baking soda and hydrogen peroxide to clean your stuff? It gets most of my burnt up messes right off… I've saved things from the trashing using that to clean it. Add a few drops of tea tree oil and it will be disinfecting and seems to add a little "oomph" to the cleaning power, or so my imagination tells me….
HI there:
Just wanted to let you know this recipe is awesome this week already I've made 11 loafs all kinds of flavors.. I Made cheddar cheese and garlic and even had the nerve to try Cinnamon Raisin… I have two to make to gift my dog vet on tuesday and for thanksgiving i will be making 4 and then for christmas i will be making many for gifts…
I have using a clay baking oval thing and they turn out awesome.. I wish i could share pictures but dont shee how here….
hugs
Lillibet
Holy schmoly! proof for 12-18 hours!
I'm proofing right now. I guess I'll bake it in the morning!
I did it!!! I did it!!! Turned about BEAUTIFUL and my husband said it was the best bread he has ever tasted and he loves bread, esp the crusty kind of bread. He cannot wait for orange/cranberry/nut bread and neither can I!! Thank you…I could never get bread to turn out before this recipe.
Had the bread at a family gathering and requested the recipe. I don't have a dutch oven so I tried my covered pyrex. It worked great and there was no sticking the bread came right out.
I have a big enamel roasting pan that I use to roast meat. Can I use that?
Hopefully I can answer a slew of questions: Going backwards:
Lynda: I really want a print button. For now copy and paste onto Word.
Anon: For convection cooking always lower the oven temp. 25 degrees for baking anything. I would leave the lid on longer. Bake with lid off until golden brown.
Anon: Yes the bread does freeze well. Just remove it from the plastic while thawing or the crust will go soft.
Anon: I have never tried this in a regular loaf pan with foil. It's always worth a try.
Anon on High altitude baking: I'm at 5500 above and have not altered the recipe. The bread IS denser than normal bread. The only thing I can think of is trying a different all-purpose flour. Flour is everything and all are not created equal. Try King Arthur if available.
Judy: feel free to reduce the amount of salt.
Thank you all for such wonderful comments and ideas. Your breads all sound amazing and I love all the cleaning tips. You are AWESOME!!!
How can I print off this recipe?
Try cleaning your "babies" with those magic erasers…they work awesome on baked on grease 🙂
I just took my loaf out of the oven. Followed direction for cooking time exactly as written. Looked perfectly cooked when I took the cover off at 30 minutes, 15 minutes later, when I took it out of the oven, it was a little too brown on top and very brown on the bottom. Still tastes good, but wish I had cooked the loaf for less time. Would you suggest a shorter cook time with the cover off, or on? Or lowering the oven temp 25 degrees? I will try the suggestion of putting a cookie sheet underneath and cooking on the highest oven rack possible too. And what about convection baking? I have a Viking convection over, and would like to use the convection setting. Less time with the oven on so high would be nice! Has anyone tried the convection setting? I know the rule is 25% less time and 25% lower temperature.
Anyway, can't wait to keep playing with this. So surprised that the bread uses so little yeast! I baked my bread in my 6 3/4 qt. Le Creuset oblong dutch oven. Going to get the 5 1/5 qt round, which I've been wanting anyway, and hope to have a rounder, higher loaf. Thanks for a great recipe!
I just cleaned my Le crueset with a paste of baking soda and hydrogen peroxide and it worked great.
Love this recipe and all the comments. I'd like to know if this bread freezes well? I didn't see any talk about freezing. It would be nice to have a few loaves ready for emergency gifts! Thanks… Peg
OMG_ I just made this, It looks just like the picture! I can not wait to taste it. Thanks so much for posting this.
I used a large (4.5 L) Corning Ware Visions deep casserole with a lid and parchment paper to make this bread and it turned out great. Thanks for the good directions and suggestions to be creative with ingredients.
Could this be made in a regular loaf pan (metal or glass) and just covered with foil?
I like something simple and easy, so I tried this recipe 3 times and didn't come out as in your pictures. Any suggestions for high altitude baking ? I bought new yeast, flour, and follow each step, but…….
I tried also with whole wheat and follow your suggestions to add lemon juice and extra water. Actually that one turned out better than with the plain white flour. All of them are pretty dense and not airy as your bread.
wow… this blog post gave me reasons for 2 different things.. First of course the divine looking bread, two.. go indulge in a Le creuset pan!. Thanks so much..
Bread recipe looks great — I must try it soon!
Regarding cleaning your Le Creuset pans, Le Creuset makes a liquid cleaner. It works pretty well.
http://www.amazon.com/Le-Creuset-12-Ounce-Enameled-Cast-Iron/dp/B000E5D04E
I added 1 cup of white chocolate chips to the original recipe… it's so good I might eat the whole loaf today. Not too sweet, just right!
I want to do it now, it looks delicious. But what I liked most is the gift wrap, perfect! Thanks for sharing the recipe.
Cat.
This works perfectly at high altitude! I followed the recipe exactly, let it rise for 12 hours, and removed from oven just as the crust turned brown, about 3 minutes early.
I live in Denver and some time baking can be a challenge. Has anyone made this for high altitude? Any suggestions?
Holy moly, what gorgeous bread! And I LOVE bread with "stuff" in it 🙂 I need to go grocery shopping and the pantry is pretty bare at the moment, but I managed to put together 2 loaves, one with brown sugar and cinnamon, the other with carmelixed onions and chunks of sharp cheddar, they are both in the oven right now, smelling delish! I'm using crock pot inserts, and the dough seemed a little bit loose to me, so we'll see how they turn out…Can;t wait!!
Don't know why everyone is stuck on enameled dutch ovens. A regular cast iron one works great! They might not be pretty but they are my go to choice for cooking inside or outdoors. Once cast iron is properly seasoned nothing sticks and you don't need any plastic utensils to cook with.
I found this site and made up a batch last night and baked this morning – OMG!!! SO amazing – I added sharp cheddar and granulated garlic! YUMMY!!! I am using Kitchen Aid enameled cast iron pots. They are not quite as expensive as the le Creuset ones but work just as well. I got mine at Canadian Tire in Canada.
your recipe is the easiest and most delish I have tried. My fav that I have made with it is Basil and sundried tomato. Wonderful! thanks again
Hi, Thanks for this great recipe. I made it yesterday and my husband kept asking me if I made it. It really was a nice loaf of bread. I read most of the comments to see if anyone mentioned the amount of salt in the recipe. Is that much salt necessary for success? I would like to cut it down to maybe one tsp. Thanks for your reply.
my bread is now in the oven it's my first attempt cant wait to see how it turns out, i went out and bought a enamel cast iron pot last night while my bread was resting as i didnt own one. got it at JC Penneys on sale 3.5 quart for $40.00.. last night i made coconut curry chicken in the pot turned out awesome…
Do you have suggestions for high altitude baking? I'm baking in a very old cast iron pot with a lid, but my loaf is quite flat, not a boule, and the crust is very hard, especially on the bottom. The batter rises beautifully during the 18 hour period, but bakes flat. Absolutely unsatisfactory, and I suspect altitude is the culprit.
For cleaning the pots, pans, baking sheets, toaster oven, etc. I use Dawn Power Dissolver. Spray it on wait 20 min. and wipe off. It'll take that baked on yellowish gooey grease off. Do a test area first. Forgot it on the range fan hood and it started to eat the paint. (Like for 2 hours and supposed to be left on for 20 min. max.) OOPS Thanks for the recipe, can't wait to try it.
Haven't tryed any yet, just found this website…I sure wish I was your neighbor!!! They sound and look amazing!! Remind me of the breads at the Strip district in Pittsburg.
i am in the process right now in making this bread i do not have a cast iron dish but by the time the bread is ready to be put in the oven i will have one..lol i too also used 2 cups of water as 1 1/2 wasnt enough to make the dough sticky.. i cant wait to see how this is going to turn out plan on having it with the home made spaghetti sauce i have on the stove tomrrow as my sause cooks all day
Hopefully I can answer some of many questions from the past week:
Anon: I have tried semolina and used half white half semolina. It was denser than normal, but had great flavor.
Katie: Try your Litton simmer pot. I have no idea what that is, but it seems that anything that can take the heat and can be covered works.
Anon on hard bottom crust: Try reducing the time of preheating your pot. Preheat for only 15 min. at 450. That just might help.
Anon: Hahahaha, Loved the story about the italian seasoned bread crumbs. Fabulous story. Thanks for sharing.
Anon: You can bake two loaves in the same pot, but putting them on parchment and dropping both of the loaves in the pot with the parchment separating them so they don't spread and bake into one loaf. Does that make sense?
thanks for all of your fun comments and wonderful flavor combinations and cleaning tips. Love you ALL!!
can you use whole wheat flour for this recipe?
The only covered pot I have is a litton simmer pot. Will this work?
This was the most GORGEOUS, EASIEST, and BEST tasting bread I ever made! Thank you! I followed your recipe to a "T"…Cannot wait to try various flavors to give as gifts! = )
I'm amazed!!! I've always wanted to be able to make bread that I actually wanted to eat… and now I have. (Without any effort, to boot!) Thank you!!! BTW, I bought a Lodge brand cast iron pot (did heat it empty) and am on my 3rd loaf with no issues. I wonder if the earlier poster got a defective pot?
I have enjoyed this bread for the last year. my only complaint is that the bottom is too done and it's very difficult to even cut through. what am I doing wrong?
Enameled cast iron is on sale now at Macys! I just bought a 6qt for $50.14, i used a coupon so they are on sale for $58.99 and originally $149.99. GREAT DEAL! I bought 2 of them! And they are Martha Stewart btw. I cant wait to try this recipe!!!
This is the most amazing recipe ever – and it's super-forgiving. Here's proof:
I only had 1 cup of flour, so I dug around and found some rye flour and a bag labelled "Ground Wheat and Flax." I stirred up 3 cups of this mix with the yeast and salt, then added the water. "Hmm…why does this smell like Italian seasonings?? Oh, must be imagining things…" Followed all the directions, loaf came out gorgeous if a bit small and dense. Sliced off a piece and…Italian seasoning again?
Turns out, the bag with "ground wheat and flax" was actually Italian dry breadcrumbs! Amazing that the bread turned out at all – even more amazing that it was actually quite good 🙂
Thank you so much for this recipe! I am not a bread-maker by any means, so I will say this bread is "idiot-proof" – ie I'm the idiot… I have made 3 loafs of the variations this week, and they all turned out so yummy! I still have a hard time with all the flour that gets "shaped" into the dough… I will keep playing with that.
Here is the combination that I have tried: cheddar with dried parsley, and chocolate cherry bread (with 1/4C of cocoa mix from starbucks, handful of chocolate chips, and chopped dried cherries.) Thank you so much again!
Hi, just a thought on cleaning your pots. I use Soft Scrub on almost everything in my kitchen.
It doesn't scratch. Don't rub too hard though, just gently scrub it and it might take a couple of
times, but it really works.
I just made the plain version of this bread and it was insanely easy and insanely good. I've never made bread before, but your pictures and directions were so precise, it made it even easier! I was nervous about baking with yeast, but you were right, any yeast works, and I didn't even have to "activate" it (that was the part I was nervous about). Thanks so much for a great recipe, and great directions.
I've read through pretty much all of the comments and I haven't found the answer. Your recipe calls for water…. does that water have to be warmed? I know when baking bread the regular way you always have to use warm water to activate the yeast. Is it the same for this or is it ok to use any temp because of the length of time the dough is left to rise? I have tried my hardest to make bread the old fashioned way and have failed miserably. I'm hoping I'll have success with this! Thank you so much for your recipes and I was just blown away when I saw how much time you took to reply to everyone's questions. You truly are amazing! =)
Just made this tonight! I was skeptical…but it turned out fantastic and tasted even better. I buy those expensive artisan bread at the grocery and honestly I liked mine more! I used a cast iron dutch oven. It was a gift from my mother in-law and I haven't used it much, but now I think I will be using it at least once a week. can't wait to try some of the mentioned add ins. The cranberry almond…yummy. Thank you for this beautifully detailed page. Found it on Pinterest and have just posted pictures on FB to brag 🙂
This bread was amazing!! Thanks for posting the recipe!! 🙂 I also loved the cranberry, orange almond variation you posted!
I LOVE this bread-I tried it and discovered that the lid to my pot had plastic on it-it started to MELT! Stopped that problem-switched it for my crock pot lid-all glass. Went to my local discount store and bought a Rachel
Ray large cast iron pot for $39-my treat to myself. Didn't work as well the second time-was too much in a hurry. I will take my time this time-Keep writing! Elaine S in Pa
I made this bread and it came out absolutely awesome. I made mine in the liner from my crock pot and just covered it with foil. I did add about a teaspoon of sugar to the mix to feed the yeast and added a little flour to the bottom of the pot before I added the dough. Next time I'll add olive oil roasted garlic and rosemary. Great recipe!!
Wow Thank you soooo much I had such doubt when I saw the dough. But I just pulled out a wonderful loaf of bread and tried a piece plain then with butter….YUMMY!!!!!!! I am going to add stuff to it tonight when I make a new loaf 🙂
I have a very large magnalite. Can I bake 2 loaves in the same pot? What do you think.
I bought the same one, but I do it anyway. Hasn't hurt the pot at all. (sorry, I just realized you posted this in April, so you've probably either figured this out by now or have gotten another pot. :))
Hi Janet-any idea on how to make this with semolina?
Just look at all you fabulous bakers. I'm so proud of you! Your success stories just make my day. I hope I can answer some questions that have been asked:
French gal: I put in 1/2 cup cooked pumpkin puree. The bread was denser, but delicious.
Anon: Yes you can make into individual bowls. I first made small round loaves on a pizza stone and did not cover them. They weren't as crisp, but it worked. You could put the individual rounds onto parchment paper and try to fit them into your pot. The parchment would keep them separated if the sheets were large enough to come up the sides of the rounds of dough. Hey, I think I'll try this. Let me know if it works for you.
Julie: I purchased my tea towels from IKEA about 2 years ago, when I originally posted the recipe. I haven't seen them there lately. Maybe they have a new cute towel available.
Anon who just purchased Le Creuset – I have not had any trouble heating my lids. If you are nervous, which I would be, you could just crimp some aluminum foil over the hot pot. That just might work. I purchased my pots at a returns store. They were scratched and cracked, so I had nothing to loose. I have put a brand new pot and lid in the 450 degree oven without any trouble. Your call.
Thank you for all of your cleaning tips and suggestions and success stories. Keep them coming.
You can clean your Le Creuset pans with a product called 'The Barkeepers Friend'. It's amazing! You can find in next to the Comet cleanser. No, it's definitely NOT the same! It works on so many different surfaces that once you see how well it cleans your pans you will find other places to use it like I did! It even cleans windows! It's the only product that I've found that will take off the gummy residue left behind from the sticky label on new windows. Just use a small amount and rinse well!
made your bread today after i found it on pinterest. rosemary, garlic, parm. turned out very good. was nervous because i had a bad result from another recipe a week or so ago. thanks
Can not wait to try this. Thanks a lot. For your pot stains, use barkeepers friend. Works on stove tops, flatware, pots and pans etc…I love the stuff. Non abraisive.
I just bought a Le Creuset pot to make this bread in (and stew, etc.). The instructions say that the lid can only withstand a 375 degree oven. Have you had any problems with putting yours in a 450 degree oven?
This is a great bread!!! I used a corningware dish with a lid and a stainless pot, both came out perfect! I was worried because the dough did not hold the ball shape and I didn't think it would rise while baking very much but wow! They turned out perfect. Thanks for sharing the recipe.
Someone posted earlier that heating a Lodge with nothing in it caused the enamel to flake off and it ruined her pot.
This sounds like the perfect recipe to use for bread bowls – has anyone come up with a way to do this? Sounds like the dough spreads out quite a bit once it's in the pot, and for bread bowls, that would be bad.
Anyone have any ideas?
I'd also love to hear from someone who used a Pyrex dish. I have 1 LeCreuset 6qt stockpot and I HATE IT!!! I can't even boil pasta in it without everything sticking to the bottom. I literally have to stand over it and stir constantly for 15 minutes to make pasta that doesn't stick to the bottom and burn. My stuffed peppers even burned the bottom – not the peppers themselves, but the tomato sauce. It all collected at the bottom and burned so black, I can't get it to come off. Nice waste of $90 – I'll never use LeCreuset again!
Any recommendations regarding freezing the bread the day after making it? Do you believe that your basic recipe can be used for pizza dough? Thank you. John (mygym1@msn.com)
Looking forward to trying this! NOW–what I really want to know is WHERE did you ge those adorable linens you wrapped the bread in??? I love stuff like that! Thanks for your genius!
Hi, When you say shape the loaf on the heavily floured surface you really mean shape, not punch the loaf down and knead ? right? because it similar to what you usually do w/bread once it is risen but different in that you say shape the shaggy mess into a ball and then lest rest 30 minutes.
Could you bake these in smaller, individual size and use them as chili or soup bowls maybe? 🙂
I've been making this recipe for several years but we don't eat much white flour around here so I've come up with my own variations. I make it with 100% whole wheat flour, let it sit overnight (sometimes as little as 5 1/2 hours) put it in a loaf pan (no lid) and set it in a COLD oven. Turn up the heat, set a timer for 40 min; it comes out perfect every time. No, it's not quite as soft as the white loaf, but it's by far the easiest way to make whole wheat bread. Add a tablespoon of vital wheat gluten for a little softer texture.
Thank you, thank you, thank you, thank you! I have always wanted to be a bread maker and never had success. You've made me a bread maker and I am forever grateful!
Jill
I just made my first loaf, Janet. I skipped the plain version and went straight for the Cranberry-orange almond. Not only was it so easy, it was so delicious! My house smelled amazing while it was baking. I ate a piece with a little butter while it was still warm…heaven! Thank you for sharing this recipe. I will be making this for Thanksgiving!
Bake my first one today! We loved it! Tomorrow is cinnamon raisin.
Made my first loaf and it looks wonderful. Can't wait to cut a slice….
How much pumpkin do you put in? 1 cup? Thanks
You are amazing! This bread is amazing! My husband is now calling me the bread goddess! I'm amazing!! 🙂
Oh wow. SO GOOD! I used my large crock pot insert with glass lid and it came out great! It did not last long. Found your recipe on pinterest. I am going to try some add ins next. Thanks!