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.
Janet Barton says
Thank you so much for the GF link.
Anonymous says
I made a plain loaf and a Raisin, Cherry Walnut loaf…..They are beautiful. I stuck with the exact recipe you recommended and it worked beautifully…Thank you for sharing such and easy recipe and I impress all my friends with the loaves every time..LOL
I am so grateful for your sharing spirit! Thank you, Tanya
Anonymous says
Im going to try my 5th loaf on Tuesday with garbanzo flour. It will be gluten free. Ill post my results! 🙂
Flowerppot says
Here is a gluten free recipe that links to several other gluten free versions. Not exactly the same as this recipe, but probably as close are you are going to get!
http://glutenfreegirl.com/2010/02/gluten-free-crusty-boule/
Janet Barton says
If the crust is getting too dark and hard, heat the pan with the oven. Just place the pan in the cold oven and bring to 450 degrees. Don't heat for 30 minutes, just drop the dough into the pot once the oven reaches temp.
Anonymous says
Just made my 2nd loaf and both have gotten too brown on the bottom which tastes like it burned. How can I avoid this? I am using parchment paper in the pot and have carefully monitored the temperature in my oven. Thx.
Anonymous says
Could hardly believe the hydration level. It seems to work out to 90%! Will try the recipe anyway, the pics are gorgeous..
Fareed
Anonymous says
Adapted from Sullivan Street Bakery(new York city) and Mark Bittman, "The Secret of Great bread: "Let Time Do The Work". The New York Times, Nov.8, 2006. got this from Williams-Sonoma Rosemary Lemon no mead bread.
FYI
Janet Barton says
Hi Marijo, It looks like you have everything you should need to make the bread. cover your skillet with aluminum foil as the lid. Crimp it around the skillet to seal in the steam from the bread dough. The flours that you have and yeast will be great.
Anonymous says
I would love to attempt making my own bread but all i have in the way of equipment as of right now is … 12inch cast iron skillet (no lid), bread flour and wheat flour?? (no apf) and active dry yeast in the from fleischmans …. i love the way your bread looks nice and brown and crisp…my only other alternative is to use my bread machine and it almost always turns out rubbery bread 🙁 …thanks, Marijo
Anonymous says
Regarding cleaning your pots, lawn and leaf bags, kitchen trash bags, any kind of bag will work. Just put a cup of ammonia in a bowl along with what ever you want to clean, and use a twist tie to seal the bag. I set mine out on the porch overnight, and burned on food just washes away.
Janet Barton says
In response to the most recently asked questions:
#1 – if you use 1/4 cup water to activate yeast you should delete 1/4 cup water from the liquid called for.
#2 – I have never used fresh apples in this bread, but dried apples work great and can sit out during the proofing time. Don't put the dough in the refrigerator because the dough will not rise like it should. I don't see a problem in letting the dough sit out with fresh apples in it. It should be delicious.
#3 – In response to baking bread in a 250 degree oven, I'm assuming you are talking about Fahrenheit? I had someone respond that they baked the bread in a crockpot for about 10 hours and it turned out well. You can most certainly try. I would bake the bread covered for most of the cooking. You can check to see if the bread is baked by inserting an instant read thermometer. The bread temp should read 190 degrees if it is completely baked. I hope this helps. If you would like a direct response email me at simplysogood@gmail.com
diala brisly says
could it work with 250 degrees pleassse my oven with this limit
Anonymous says
I made this the other day and loved it. Would like to start adding to it, have you ever tried diced apples in it? Want to try it but will the apples be okay in the dough for over 12 hours or should I add them in right before I bake it.
Anonymous says
I have a question….if using regular yeast instead of rapid rise, you said to proof it in 1/4 cup water before adding…would you then decrease the 1 1/2 cups of liquid to 1 1/4 cups or use the full amt in the recipe…would this be too much liquid?
Judy says
I use a recipe that's almost identical to this and I didn't even put it in a pot! I put it on a stone tray (that had a silicone mat on it as the bread is VERY sticky. The difference was that to create the "steam" cooking, it instructed me to put a dish of water (about a cup) on the lowest rack of the oven while its cooking.. it must give it the same style of cooking.. nice crusty outside and yummy goodness inside..
Olga S. says
To have your 100% whole wheat bread rise like white, soak half the flour in almost all the liquid called for in the recipe for 2 hours. So in your recipe, it'll be somewhere around 1 cup. Use the rest of the water to proof your yeast. You will have to use a little of natural sweetener of your choice. I use 2 Tbsp honey. Proof the yeast for 30 minutes and add to the soaking flour (after it's been soaking for 2 hrs). Mix with remaining flour until dough consistency. Let double in size, then proceed with the dutch oven method.
I got the trick from here and made MANY 100% wheat loafs that were beautiful and fluffy. http://myhealthygreenfamily.com/blog/wordpress/100-whole-wheat-sandwich-bread-recipe-that-rises-like-white/
insurance card scanner says
Thanks for such a great recipe ! I've typed it and scanned it into my "recipes file". I can feel the crisp of the bread just looking at the pictures (nothing related to Pavlov)!
aggiemoon says
This bread is lovely! I ended up using my Bread Cloche that I got at Williams Sonoma (they have two shapes- one like a long loaf pan, and one in a round) and it worked perfectly, no oil and no parchment paper! The cloche is an unfinished terra cotta-like material, if that helps anyone searching for another option in bakeware. 🙂
Donnette Brown says
I have successfully used wax paper to replace parchment paper in the past when I haven't had it. This is NOT the recipe to do that with! The wax paper stuck to the bottom of my bread and didn't want to come off!
Donnette Brown says
Does it matter if the water is warm/hot or if it's cold? I'm assuming it's supposed to be the 110-120 degrees for making bread, but I was just wondering if it needed to be room temperature since there was no mention of water temp.
Janet Barton says
thank you so much for all the wonderful comments and helpful hints. A special thanks for the GF version. Your recipe will be very valuable to many people. Fabulous work you are all great bakers.
Anonymous says
I bought/used an Emeril 6 qt. cast iron dutch oven ($40 from Bed Bath & Beyond using their 20% off coupon). I used regular all-purpose flour (not unbleached) and everything came out FANTASTIC. Looking forward to trying some of the flavor combinations mentioned above. Great recipe; thanks for sharing!!
Anonymous says
Just tried the recipe for the first time. It came out ok, but the bottom crust was too hard. It's definitely an earthy, coarse bread but it tasted wonderful! One more basic loaf then it's on to trying flavors. Is there a way to make a sweeter bread from the basic recipe?
Shannon says
I have been making/baking this bread for a couple of years, but have to say I love your versions and combinations! Can't wait to experiment!
Thanks for the thorough tutoral~
Shannon M. Smurthwaite
Author: Mormon Mama Italian Cookbook
Idaho
Janet Barton says
If the manufacturer states that you shouldn't heat the pot over a certain temp, I would stick to their instructions. It would be a shame to ruin a new pot. The water temperature doesn't matter. I just use the temp straight from the faucet.
Anonymous says
Thanks for your beautiful recipe. I spent the last day making a gluten free version.
I used
– 1c each of buckwheat flour, brown rice flour, millet flour
– 3 tsp guar gum
I needed considerably more water than the recipe suggested- perhaps an extra cup.
I proofed for 24 hours and used baking paper in the bottom of a cast iron casserole dish (a round one, which I am thankful for as the dough does not have much structure as with most gluten free things). I baked it for an extra 10 minutes as it didn't look quite done at the end of the final 15 mins.
It's great! I've never had such a crusty gluten free loaf. It is nicely aerated but the holes in the dough are smaller than with the wheat flour. Next time I'm going to incorporate some psyllium husk to make the dough stronger. If that works it's getting CHEESE 😀
Thanks again and happy baking!
Amy (Brisbane, Australia)
Anonymous says
I just purchased a Bella enamel cast iron dutch oven and it specifically says do NOT heat an empty pot. So are some enamel cast iron pots ok to use and others are not?? I'd hate to lose a perfectly good pot by trying one recipe (like the poster above). Thoughts?? Also, if using rapid rise yeast, does it matter what temperature the water is? (warm, cold, etc)
Danielle says
I just made this bread today and already my mum and I have consumed half the loaf. I plan to make more including your sandwich rolls and pizza dough from your other post. Like so many others I found you on Pinterest – originally I was sceptical because others have advertised great no-knead bread and it's failed to impress but yours did and I plan to try many other variations SOON! I'll be posting about this on my blog for sure!! Thanks a heap for sharing!
glitter-bug-blog.blogspot.com.au
Janet Barton says
Yes, you CAN reduce the salt without effecting the recipe.
Linda says
HOLY HOLY HOLY COW. this bread came out awesome. Made two loaves this a.m. Now proofing another with shredded cheddar cheese. Wonderful recipe. Definitely will try making variations. I like cranberry, walnuts, with some grated orange peel. On and on with so many additions. Just curious though. Will it affect dough if you use less salt.?
Thanks Janet for sharing and such great illustrations.. Take the stress out of trying somethi g new.
Janet Barton says
Hi Sheila Smith, Try baking the bread an additional 5 minutes with the lid ON. Then remove the lid and bake the 15 minutes stated. I hope this helps.
Anonymous says
Okay, This was amazing, old-world artisan stuff – I have not been this excited about a recipe in a long time! And the most unbelievable thing is how little hands-on time is required. Downright dangerous too. After I made the loaf last week, for the next 3 mornings when my alarm went off, I actually found myself thinking about the breakfast toast I was going to have before my feet even touched the floor. Now I will be looking for another two-piece cast iron to make enough to share. Thanks! – Cara from AL
Janet Barton says
I have never put bacon in this bread, but I have used cheddar. I just like 1 1/2 – 2 cups of small diced cheddar. I probably wouldn't put more than 1/2 cup of bacon. Good luck.
Anonymous says
Hi Janet, I recently was given your recipe by a friend, and want to try making it with cheddar and bacon…how much of each do I use…I do have a Martha Stewart cast iron pot and excited about making the bread….thanks, Elizabeth
Janet Barton says
I have not tried making this bread in a bread machine. No one has commented yet if they have. Let me know if your try it in your machines. I'm sure there are several readers that would be anxious for that new. I don't have a bread machine or I would try it. Good luck.
Anonymous says
I love this recipe!!! My 15 year old made this & entered it into the local fair for 4-H & it received 1st place ribbon & it was published in the local newspaper! He made the rosemary cheddar bread. Question: Can this be made in a bread machine? We have cooked it in the oven & even in the crockpot & the loaf is gone before it even has a chance to cool! Thanks for a family favorite!!!! 🙂
Janet@simplysogood says
You can reduce the salt. I use Kosher salt. If you use table salt, I would reduce the amount by 1/2 teaspoon.
Amy says
I just made this with wholemeal flour – 1/4 cup less flour and half cup more water as someone earlier suggested. Only just turned it out to cool so I don't know what it's like yet, but it LOOKS incredible!!
Anonymous says
I know this post is pretty old, but hopefully you will see this. Have you tried scrubbing your LeCruesets with baking soda? I have scrubbed away some righteous messes using just plain baking soda. Hope it works for you.
Anonymous says
Hi Janet,
Just a quick question. Do I heat the cast iron pot with the lid on or off for 30 minutes initially?
Thanks,
Susan
Anonymous says
As to how to clean pots without affecting the finish… use the kind of abrasive you would use for glass-top stoves or perhaps something called Barkeeper's Friend (?), and a piece of 0000 steel wool. The combination is very good at removing carbonized sugars without scratching up the shine.
Janet@simplysogood says
Hi Deborah, I would totally try baking the rosemary bread in the pot. Why not? The bread looks amazing. The texture appears to be the same. I say give it a shot.
Anonymous says
I absolutely love this recipe. It's so easy and never fails. I have made it several times, and I love that you can put any twist on it.
I have a question, do you have a recipe for a loaf of bread that is softer? More like sandwich bread?
Thanks!
Deborah says
Hi, I absolutely LOVE your bread recipe. I have shared it with all 6 of my sisters and in-laws Your recipe is the only reason I have a cast iron pot. Just bought at Costco for a GREAT price. Any other suggestions on what to use the pot for? Also, I found another that I want to try. But, it bakes on a pizza stone, which I don't have. Can I use the cast iron pot to bake it? Here is the recipe….http://www.ahintofhoney.com/2011/04/rosemary-olive-oil-bread.html
Thanks so much for your help!
Janet@simplysogood says
You can bake the bread on the parchment paper.
freakymama says
I used Kroger's white whole wheat flour, and it was divine! I am SO doing this again.
Seriously, the best.bread.ever.
Anonymous says
I have one question before starting my first loaf. When using parchment paper, do you drop the paper and dough into the heated pan? Or do you just shake the dough off the parchment paper into the pan? Can't wait to try this yummy recipe.
Jen Harrison says
I found that this recipe worked in a crock pot. I put parchment paper in it and cooked it on high for an hour then kept checking it until it browned (it took me about 2 hours). The parchment paper made it easy to lift out, easy clean up, and good to slice my bread on, too. I didn't have instant yeast and I would definitely get instant next time, but yes it took much longer than I anticipated- over 18 hours. Next time if I have to use the regular yeast I would reduce the water too, but overall really good. Thanks so much!
Candida Desjardins says
Also – Mr. Clean Magic Erase sponges do a decent job with some elbow grease.
Janet@simplysogood says
Je suis d'accord. merci beaucoup
cilou says
le pain maison il n'y a rien de meilleur !
Anonymous says
Janet, I use baking soda to clean my Le Creuset. Good luck.
Janet@simplysogood says
If your pot states not to heat over 400 degree's, I would follow the manufacturers directions. You could try baking at 400 degrees. Leave the lid on an additional 5 minutes then bake until golden. This should work.
Anonymous says
Hopefully you didn't already answer this question…I just got an enamel cast iron pot and it says NOT to heat over 400 degrees. Suggestions ?!
Janet@simplysogood says
If you are using a crock pot insert, you can use aluminum foil to cover the insert instead of the lid. Crimp the foil around the edges to get a tight seal.
Anonymous says
If I use a crockpot insert for baking, what could I use as a cover? I don't think the glass cover would work in such a hot oven. Thanks !
Janet@simplysogood says
I just used water right from the tap. I don't let the water get warm. It's generally cool. But that is when I use the instant yeast. If you are using regular active dry yeast and not an instant or rapid rise, you will need to dissolve the yeast in 1/4 cup warm water. I hope this helps.
Anonymous says
Looking forward to trying these recipes. I've made my own delicious bread for years, but haven't gotten into flavors yet. As for cleaning the pots. Yours don't look bad at all. In addition to the ideas above (I apologize if mine has been posted already), I find that rubbing the area with a little baking soda and water pretty easily removes light grease spots. The best way to avoid spots if you don't clean the pots in the DW, is to clean them with perfectly clean water and Dawn. Don't immerse the pots in dishwater that has been used. Any kind of grease in the water will burn into the pot when used. After washing (I often put Dawn right on the dish cloth), rinse really well in hot water. Thanks again for a delicious looking recipe.
Anonymous says
My first loaf of rosemary, colby cheese is on it's last 15 minutes and my house smells amazing. I was hopeful that this would be as good and easy as it sounded, and it is – it looks just like your pictures – I used regular yeast cause that's all I had but it worked. Thank you!!! This loaf won't make it through the day so I'll be making more soon.
DR.D says
Just made my first loaf with a new lodge enamel Dutch oven and it came out great! No problem at all. I made rye and it was crusty and delicious. Tomorrow I will try cranberry and almond. I can't wait to try lots and lots. Thanks for this great, easy recipe.
Anonymous says
I didn't see this question asked, and I hope that you can tell me…what temperature is the "warm" water? I attempted to make a different recipe the other day and it did not come out well, I am wondering if I used to warm/not warm enough water? thanks! Christy
Nicole says
To try to get that stubborn used look off try (if you can get it to stay) baking soda then adding hydrogen peroxide (it works on baking sheets so it might on this….plus its cheap!
Kim Richer says
I love this recipe – have made it often. I use a Pampered Chef Covered (stoneware) baker. I always add water to my baker when preheating it. I pour the water out before putting the dough into it and because it is so hot, it dries itself right away. Thanks so much for the delicious recipe and explanation.
Janet@simplysogood says
Oh Gerry, you made me laugh so hard. Love the comment. Welcome to the 4 lb club.
Gerry says
I saw, I made, I ate…….I gained 4 lbs!!!!!
This is truly the most wonderful and easy bread to make.
It is so BEAUTIFUL to take it out the oven and see what it looks like.
Can't wait to try other ingredients in it……the sky is the limit.
Thanks……for the 4 lbs!!!! 🙂
Janet@simplysogood says
Thank you so much for the many kind comments and great suggestions on the bread. Regarding using wheat flour: So far the best results have come from using 2/3 white flour to 1/3 wheat. You can use 1/2 and 1/2 as well, but you might have to add additional flour if the dough seems to dry. Start by adding in 2 tablespoons more water at a time.
Needles, Beads and Threads says
I would like to use whole wheat flour, the brown kind, can you suggest amounts for this type of flour, along with regular all purpose used together? Many thanks, I tried you breads before and the came out wonderful.
Kathleen says
I have been trying to post, but can't seem to succeed. Trying again . . .
Kathleen says
I've written a comment, but lost the whole thing. So before I start again, I want to see if I can post this since I don't have a google account. Here goes . . .
Kim says
Apple, Raisin, and walnut! It turned out great…really yummy!!!! Thanks for the recipe!!
Janet@simplysogood says
Zannahdoo: I'm so glad you found this recipe on Pinterest. I loved that you shared the pots you are using. So helpful to everyone. Good luck with those add-ins. Yes your husband will change after that cheddar loaf comes out of the oven.
Zannahdoo says
This is probably the most amazing recipe I have found on Pinterest yet. It reminds me of the Sheephearders' Bread my grandmother used to make.
I have always failed at baking yeast breads, so I was really skeptical that it would turn out right. Boy was I ever surprised. I made a plain loaf, no add-ins & by the time it was done baking I literally had to start rationing out the bread. My family couldn't get enough. My husband now thinks I am crazy since there are currently 3 loaves of bread rising on our counter top (& there are plans for more tomorrow) & I am keeping my eye out for cast iron pots! His mind will change when the Garlic/Cheddar loaf comes out tonight!
My experience: The pot I used was my Calphalon 5qtEenamel Chili Pot. We are in Denver Metro so high altitude… I increased the flour by 2 tbls, added an extra scant 1/4 cup water, & increased the oven temp by 5 degrees.
It turned out perfectly. I have 2 more oven safe pots that I will use for my next batch– an 8 qt Calphalon Tri-Ply Stainless Steel Stockpot & a 8 qt Calphalon Commercial Hard Anodized Stockpot. We will see if both of those work out. Thanks for posting this recipe. Amazing stuff!
Janet@simplysogood says
To Joyce who left me a message on my "contact me". I hope you get this message for some reason I can't get your email to work. I am told it's an invalid address?? anyway you can half the recipe and bake half of the bread without any trouble. I home this helps and I hope you get the message.
Anonymous says
I follow your recipe and I could not believe I did this. The bread came out just like your pictures. I am awesome because you are awesome. Thamks!