I realize that asking a question and trying to get or even FIND the answer is getting a bit ridiculous on the Crusty Bread page. This is by far the most popular post I have with over 1.2 MILLION page views. Who knew???? Oh my gosh. I knew the first time that I made this bread that I had to share it with the world. It’s so easy, yet so delicious and has SO many possibilities. Here is your turn to share, ask, comment, complain, or rave about your bread success.
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 and the loaf barely fits.
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: I don’t know. You could try using less 1/4 cup less liquid. Or add a bit more flour. Make sure your dough appears to be dry when you first mix it. It will have more moisture during the rising time. There are many determining factors when bread making. Is your flour old? It does make a difference. Sometimes store brand, sale flour isn’t so great and should probably be left on the store shelf. Make sure your flour is fresh and a good quality brand and make sure your yeast is fresh and active.
Q: Can my dough sit out longer than 18 hours? Does it HAVE to be between 12-18 hours?
A: No. 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 bread stick?
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!
Q: What temperature should my water be?
A: I just use cool water straight from the tap.
Q: Can I add sugar?
A: Sure.
My most recipe comment that will be so helpful to all of you. Thank you so much, Cory – Falling Star Lane:
Hi! Me again! I have some input – mostly add in ideas that have been huge hits! I found that using the parchment makes all the difference – to any loaf, it makes it easy to put in and take out and never burns.
Also, I reduced the baking time by 5 minutes for each step – more tender bred, and just as crispy crust.
I also add 1 T of raw sugar to each loaf – they rise higher for me.
As to add ins –
1. Turkey bacon and cheddar – huge hit
2. Rosemary, feta and sundried tomatoes – i found the ones in oil to bring a fantastic flavor
3. Jalapeno, and pepper jack – wow!!! used canned peppers – small can
4. Chocolate and cranberry
5. Rosemary and sharp cheddar
6. Chocolate chip and orange infused cranberries
7. Apricot, cranberry, and chocolate – I put too much in – so i had very dense bread – but it got eaten!!
8. Rosemary and Feta
9. Marinated artichokes and raw garlic – sliced 6 cloves very thinly – oh boy!
10. Orange infused cranberry, almond and orange zest
11. Lemon zest, feta, and rosemary
S0 far, none have been rejected, and I have become something of a bread baker to my friends – I bring a couple varieties to potluck, and they are very nicely received! I still need a 2nd dutch oven – days i bake 3-5 loaves it gets pretty hot around here! 🙂
I hope listing these is ok – i spent soooo long scrolling thru to see other peoples ideas, it seemed like this would be a good thing – found a few to try, and in fact making a pistachio and cranberry tonite, and an olive mozerella – new is good – but i get asked for the Jalapeno one most often!!
Thanks again for this blog post!
Most of the comments I receive are pretty fabulous like this comment. Keep them coming.
Wanted to try something different for Christmas, so using basic recipe quartered I made this using mincemeat (as in mince pies) with chopped basil.
second trial, 1/4 basic recipe, sultanas and chopped apricot soaked overnight in apple juice then drained, chopped dates, toasted almond slivers, pistachio nuts
third trial also using quarter of basic recipe was smoked salmon trimmings, lemon zest and sugar snap peas. Brushed egg wash over when lid came off and ground pink Himalayan rock salt and black pepper over
Fourth trial, 1/4 basic recipe smoked salmon trimmings, lemon zest, finely chopped fennel. Egg wash and salt/pepper as previously.
All were gorgeous and will make lovely gifts. Many years ago before illness made it impossible I used to make “allday breakfast rolls” I tried these with the basic recipe and add ins of mushrooms, tomatoes, sausage, bacon lardons and egg all coarsely chopped. With the addition of unsalted butter while still warm and a mug of herbal tea. Ambrosia
Wow Lucy! You are brilliant! Amazing breads are coming out of your kitchen. I love your creations.
thanks for this recipe of the best bread ever! I will cook it and shre my results!
I had made this recipe hundred of times in Canada and never had any problem. However, recently I have moved to New Zealand but have problems with the yeast and/or flour, the dough just won't rise properly. Has anyone from New Zealand tried this recipe? Is yeast or flour in New Zealand much different from Canada/US? I even tried both instant yeast and active dried yeast, double the amount of yeast, the dough is still half the height it normally is. The bread ends up looking like focaccia!
This was so easy and so delicious! Thank you for sharing! I added Parmesan, fresh basil and minced garlic that came packed in oil. AMAZING!
Use sourdough start every time with perfect results. Substitute 1/2 cup of start for the yeast, and reduce the water by 1/4 cup.
Here it is January 25, 2017 and this bread is still being baked, and this wonderful site is still popular. Thanks for the video, it is extremely helpful. I started the rise in the kitchen but was afraid it was going too fast so transferred to the fridge after a few hours – total time in fridge is 18 hours. I'm happy to say things look just like the vid! Just going into the oven now and I know it will be great. Thanks again.
I have tried this recipe, and variations of it. But, my crust comes out like a stale potato chip. Not really crispy, not really soft. Quite chewy with some crunch. Rubbery would by the word. The crumb is actually wet-ish with an odd texture that, like the crust, tends to stick to my teeth. The flavor of the bread and crust is just awesome! But, the texture is a put-off. Any hints?
wondering if anyone has tried to make this bread and added chopped up pepperoni and shredded mozz – for a modified pepperoni bread…seems like it should work…
I made one with olive oil and a bunch of italian seasoning – came out great and smelled awesome.
Hi Janet,
Followed your recipe except that I added 1 Tablespoon sugar. I let it sit for 11 hours. It looked exactly like your pictures both before baking and also while cooling on the counter. But I knew something was wrong because the smell while baking felt a bit off. When I tasted the bread it was slightly chewy and sour as well. Looked like it was over yeasted – could that be the case? Any advice would be appreciated because so many users have had so much praise and success – I want to be part of it!
Thanks a lot
We like a little sweeter bread. Is it ok to add sugar or honey to the basic recipe?
Have you ever tried making it in small loafs for soup bowls?
Has anyone tried a rye flour recipe? I had seen one for whole wheat where you use 2 3/4 cup of whole wheat flour and 2 cups of water. The bread turned out wonderful. Wondering if this ratio would work for rye bread as well?
You should definitely check out Jim Lahey's cook book. I got it about 6 years ago and LOVE it. I first found this recipe in Mark Bittman's How to Cook Everything Book and that's where I learned about the magic of Jim Laheys methods. This bread is absolutely scrumptious.
Hi Karin, I have never tried kneading in honey, but I'm sure it's delicious. This is a pretty forgiving recipe, so the addition of honey would be great. Difficult to knead in after the rise, however.
Hi there, I have a quick question. I am trying this bread today for the first time. Mine is currently covered and sitting for the next many hours!
I read another bread recipe this morning where someone kneaded in honey, then baked the bread. Have you ever tried this, or have any suggestions as to whether this would even be a good idea? Just wondering. Thank you!
Karin
Can you use muffin tins for this bread or does it always need to be covered?
I don't pack in the flour. I stir and scoop the flour before I measure. It really doesn't matter what you use to cover the dough. Just as long as the dough doesn't dry out on top.
I've just made my first bread EVER and this makes me SO HAPPY cos i just love bread so much. It turned out a bit more dense than I had hoped for and I know it's cos I added a bit of extra water when I was mixing it with the flour cos I thought I had to really coat all the flour. I read a comment that actually when I leave the dough to raise, the dry bits of flour will just work its way in by itself so that's noted for next time!
I do have a question about how long I can keep the bread after it's been made? I read that a lot of breads from bakeries have preservatives in them to extend the shelf life so I wanted to know how long this "all natural" bread can keep? Thanks Janet!
Does the flour have to be packed when measuring? Also, I have a mixing bowl with an air-tight lid. Is this fine to use or should I still cover the bowl with plastic wrap overnight?
Yes, you can let the dough rise longer than 24 hours. I generally use less yeast if I am planning on it. I have had times when I have been very busy and could not bake the dough for over 24 hours. The results were just as good, but perhaps a bit more yeasty in flavor.
Baking at 6500
Feet second time added 1/4 c more flour and 1 tbsp sugar. After initial 30 minutes bread had risen beautifully and was nice and brown. Took of lid and baked for only 10 minutes more and bread was very dark maybe burned. My question is can I eliminate the last part with the lid removed completely?
Has anyone let the dough rise for over 24 hours? If so, have you experienced any problems? I have a batch ready that I couldn't get to baking today.
I just came upon this recipe so I'm a little late to the game but it looked so easy, I wanted to try it. I mixed it up yesterday afternoon and baked it this morning. Turned out just like I hoped it would. No add-ins this time around. I used my Rockcrok Dutch oven from Pampered Chef but covered it with foil as the lid is only oven-safe to 400 degrees. It worked great. Can't wait to cut into it at dinner time. Thanks for this great recipe.