It was on the flat side, but still so tasty. Parchment paper? The cook time should be just a bit longer, but keep an eye on it. Really tasty and quite easy! Thank you! My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Cool completely on a wire rack. 3. I can’t ever remember having bread turn out well for me, but I tried it anyway. Hope it helps! My only complaint is that it makes ALOT of bread. Sure, just increase the water by about 1/3 cup. Cooks very quickly. I’m letting them cool and maybe that will work. I haven’t tasted the bread yet…I think it’s going to slice well and taste good, but it has been a pretty traumatic experience! I bake often but hadn’t tackled yeast bread since my children were born. Should I have floured the board and my hands when removing from the bowl? Stay healthy! This bread won’t rise in the oven no matter what I do. The … I have made many dishes from your cookbook and your blog and EVERY. Hi Joyce, It’s a very wet dough, so I don’t think you need to add more flour. After the explosion of flour, looking like a busted raid, I put the other two rounds in the freezer and called it a day. This is a great recipe!! i cant wait to make this again when we can have guests over for dinner. The bread came out perfectly. I have a batch waiting to be baked. The moment of truth is when I cut it. Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. This bread is best enjoyed fresh on the day it is made. A big hit. I assume I could just adjust the cooking time with no other changes? Yes, you can definitely shape the dough into a baguette. I wonder if this recipe can be converted to a raisin/fruit bread and how? They do rise a lot in the oven but still are kind of flat and wide at the end. Hi Robert, I always develop and publish my recipes using the regular setting on my oven (because many people don’t have convection settings on their ovens), so I’d go with the regular/non-fan setting. Can this be substituted with another type of salt? Hi Jen, I’m a little unsure about your directions when using the active dry yeast. My no yeast bread is the quick bread alternative here– you can add flavors to that loaf, too! I’d love to know how it turns out if you try it. Hi Pat, I’ve never used a bread machine so I can’t say confidently whether or not any of my recipes would be appropriate for one. I’m so grateful for your recipes with detailed instructions and photos. While this should be a sticky dough, it sounds like yours is a little too sticky. Amazingly easy to make, delicious bread. YUM! This should give you a good idea of what the consistency of the dough should be. The taste and texture is still really good after its baked! During this 45 minutes, preheat the oven to 475°F (246°C). All grocery stores are completely out of baking supplies and I happen to have only regular yeast left in my pantry! If I want to just make one loaf, can I just divide these ingredients by 3? I’ve never added any “extras” to this dough, so I’d be hesitant to suggest it. Every recipe I have tried of yours is fantastic. Set a metal pan on the bottom rack of a preheated 450°F-oven. The dough will rise a bit. She also wants to collaborate with her great grandma to make Christmas baskets for the family. I made this with about 2/3 bread flour and 1/3 white whole wheat flour. With most modern yeasts– and instant yeast– you can add it with the flour and salt. So happy to come across this recipe as many other recipes require equipment like a Dutch oven which I don’t have and I don’t intend to buy just so that I can try making bread. This recipe has just four ingredients: all-purpose flour, instant yeast, kosher salt, and water. I’ve made it with a Dutch oven (using the recommended method) and on a baking sheet – same issue. and Zoë François and they also have a book that focuses on whole grain bread recipes. I did halve it the first time which made one nice sized round loaf, and found it much easier to manage than the whole batch. December 17, 2020 January 25, 2020 by Gertrude. If you don’t have cornmeal, I would recommend parchment paper. Hi Maria, Glad you like it. I weigh the flour and use a liquid measuring cup… but it’s still a flat, wide loaf…. Yep – use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. Thank you for all your effort and for sharing them with us all. I made this dough today, and I wondered if I didn’t add enough flour, as it was really hard to take a third out. Quite sticky on my spoon??? And, it’s fine for you to add the water to the other pan in advance. Set one rack in the lowest position of the oven and one rack in the middle position. I can keep in the fridge and can bake fresh and eat the loaf the same day. The baked loaves can also be frozen whole or sliced. Make sure you stir every last bit of flour in. You don’t want to overwork the dough. 4 Ingredient No Fail No Knead Artisan Bread that’s easy and delicious! many thanks. Didn’t favor it as much as the bread baked on the day the dough was made. Can’t wait to find more of your recipes. Will definitely make again! I I watch the video of the book you adapted the recipe from. Your responsiveness to reader’s questions is inspiring. Thanks in advance, love your book and recipes! Can this recipe be modified to use it? That’s fine and normal– nothing to worry about. So then when it comes out of the oven, it’s smaller and a little more dense than the first fresh batch. End up it works too! Outstanding! It’s fine to use table salt; just reduce the amount to 2-1/2 teaspoons (finer salt packs denser in the measuring spoon). I only made half a batch and divided in in two–we’re empty nesters–and we loved it. Your suggestion to use parchment paper was right on. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. Thanks so much! THANK you for another fantastic and so easy recipe! 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. Have the second loaf in now. First time making bread and it turned out perfectly. Can you cook this in a heated dutch oven and then remove top to brown? I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. I baked bread for the very first time and was almost certain that it would be somewhat of a disaster; I was proven wrong! I just made the dough and didn’t mix the yeast with water first…should I have done so? The bread doesn’t brown until the very end, so perhaps it just needed another few minutes in the oven. Gradually add the water to the dry ingredients. Hi! . Thanks Barbara. Can the extra dough be refrigerated for a period of time? Don’t worry, it’s a wet dough so that’s normal. It was my first attempt at making bread. Should I knead it before I let it sit again at room temp? I added a pinch of sugar at the beginning and put thyme and Rosemary in it. Thank you for this amazing recipe Jenn!! It is a wet dough by design, but you should still be able to work with it by adding flour to your hands. I think that’s a much safer way to bake bread, Yes, Kathy, that should work. Hi Amy, I’d probably do 1/3 of the dough in each loaf pan. This artisan bread is for beginners, but even bread masters will appreciate its flavor and ease. Generously dust the dough with flour. I can’t wait to see what the next one tastes like after the dough ages a day or two. Easy Artisan Bread. It was delicious!!! The whole family loved it. Of course, flouring the hands works too to better handle the dough. A non-recipe related question – any tips you can share on how to cut it neatly? Baker’s Tip: Avoid adding too much flour to the dough as you work with it. It still tasted great. Thank you Jenn for this recipe! Mixing the bread dough. I am happy to say that I’m quite happy with the outcome. Mix dough gently until it forms a rough ball. Hi Nate, Sorry you had a problem with the bread sticking! I cooked this and it turned out great! Unfortunately, I think it will turn out dense and dry with white whole wheat — sorry! Perhaps the difference is in the all purpose flour. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share about what adjustments may be needed – I’m sorry! I adapted this slightly from a cookbook and they used all-purpose flour, so that’s why I went that route. Should I add even more water? Thank you! Can you bake this in a cast iron skillet? I ended up adding almost 2 more cups of flour and I then stopped hoping that it would be okay. Next time I’d try adding just a little bit more flour to the dough. Could that be why some people are getting flatter loafs? Bake your own artisan bread with minimum effort. Thank you for this wonderful recipe (and the many others you’ve shared that my family loves!) What did I do wrong? Got tired of gardening so thought i would give this bread recipe a try. Every recipe you post is a hands down winner. Do you have any suggestions for me, and will the smell and taste of alchohol wear off, or will I be able smell and taste it in the final product after all? Thanks for letting is know! I usually let it rest in the refrigerator for about 18 hours. And yes, active dry yeast will work. Oh WOW. You will bake the dough on this prepared baking sheet. Bread has been around for thousands of years and the recipe has remained, for the most part, unchanged. If you look at the original recipe by King Arthur Flour, they call for an additional cup of flour for the 3 cups of water you use. I wouldn’t add olive oil to the dough (it’s already a very wet dough) but some rosemary would be fine. One question, could I make a giant free form loaf? Don’t be afraid to add 1/4 – 1/2 cup more flour to the dough before letting it rest at room temperature. Easy Artisan Bread: Ingredients: 6 cups warm water (just above body temp is good) 6 cups all-purpose organic flour 7 cups whole wheat flour 2 T. sea salt 3 T. instant yeast for first recipe, then decrease to 2 or less for … I followed the recipe exactly except I cut it exactly in half–only wanted one loaf. Thanks for all you do. Amazing texture and flavor! I didn’t have any corn meal so I ground up a little polenta and it worked perfectly. While some brands are better than others, I consistently have good luck with King Arthur! But then everything I have made from Jenn’s recipes tastes amazing. Thank you!! That’s when it all when downhill….in slow motion! I am cooking this almost every day this week my husband and I just love it. I find my kitchen scale much more reliable than my flour-measuring ability and ii) can you confirm that you don’t need to add any sugar to the yeast mixture (in the event that one has to use regular active yeast as opposed to instant yeast) – I had always thought that yeast needed sugar to activate/bloom. Still, the bread was crusty on the outside, soft and springy on the inside, and tasted quite good. As artisan bread cooks in your oven, your home is literally flooded with the aroma of a fancy bakery. Have you ever wanted to master homemade bread? One I threw in about 3T of Caraway seeds. Hi Debbie, Reducing the salt is perfectly fine; it’s just to add flavor and will not impact the rise at all. Thanks! It is critical for strengthening the gluten so without enough you’ll get dense and crumbly bread. The best bread recipe I’ve come across… delicious! Reminds me of ciabatta or a French baguette, both of which can be a little more complicated to make. Also added some dried thyme to the flour mixture. Using 5 ingredients, this bread is easy to make. Could you use bread flour for this recipe? Always use floured hands and flour your work surface generously as well. This is such a thoughtful recipe, you cover all the bases, you mention all substitutes (both ingredients and cookware) and how to make it in different conditions + video and pictures to help alongside. 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 ? Hi Debbie, This doesn’t take a lot of elbow grease to mix, but yes, you can use a mixer with a dough hook if you’d like. Cheers, Art. Hi Irene, I just added water to the ingredient list. Have you used whole wheat or grain flour? Use a whisk to make sure they are mixed … I used bread machine yeast. Every recipe by you has been a hit! I’d start checking them at about 35 minutes and use the color as a visual cue–you’re looking for a golden brown. There’s no added sugar in this recipe for the yeast to ferment, so there is no alcoholic smell when you let it rise. Tried this bread with a portion of whole wheat flour (King Arthur) because I wanted to try more than just “white bread” (although my friend made this with just all purpose flour and it was great). Can I use an egg white wash on the bread instead of adding flour? After the 2 hour rise, there was no way that I could grab some and put it into a ball with floured hands. My hubby and I at the whole loaf in 2 days!!! I have all of these ingredients except cornmeal – any recommended substitutions ? Glad you liked it! This is the best bread! Comes out perfect! This is my favorite and forever go to bread recipe. As you say, Jenn, we all have more time at home these days. This is delicious! We’ve already knocked off the first loaf and saving the second one for dinner. It was easy and delicious! Thanks to the detailed instructions and photos, it was was very easy and turned out beautifully. Did you make any changes to the recipe? Perfect! Unfortunately, self-rising flour won’t work here – sorry! King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. This recipe is so easy . Hi Vas, Sorry for the confusion. It is the best bread recipe I have tried. It’s the first bread I made perfect in my entire life. Rose, So glad you like the bread and thanks for inquiring about the cookbook! Use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. Hi jenn A quick question. Dough is quite loose and sticky as described. Could you make a pizza from this recipe? Then bring out and let it rise 2nd time for 1 hour. I understand it is termed as flavorful, but as I loathe any type of alchohol, even in cooking, Im quite stuck. all-purpose flour, spooned into measuring cup and leveled-off (preferably King Arthur; see note), lukewarm water (no need to be exact but lukewarm is about, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, book that focuses on whole grain bread recipes. This artisan bread is so easy to make, it’s practically foolproof. But for temperature I put 200c. Lovely bread. It was so sticky, stringy, and everything was a mess. Hi MJ, This recipe is adapted from the Artisan Bread in 5 Minutes A Day cookbook. ❤️ Can I use self rising flour instead of yeast? Or spoon method only? My family is always asking me to make this bread. I wish there had been measurements for only 1 or 2 loaves. I love Once Upon a Chef Recipes!! It is 6 and a half cups of flour. Stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. 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. im a beginner and all my bread turned out perfect! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! 1st loaf of artisan bread just out of oven. You could never go wrong with nice homemade bread. Hi Jenn, you bread is amazing. I’ve been making this same bread recipe for the last few months with my 14 year old son, Zach! Yes and no… I’ve punched down a couple loaves and other batches I didn’t… and all the loaves have been flat and wide..my flour and yeast are both from new packages…so I know freshness of ingredients isn’t the issue. I’m sorry that you cringe at the smell of alcohol but, think of it as creating something of sustenance. I have a big heavy bread stone in my oven. (What’s not to like!) My dough was extremely sticky and I had trouble forming into a round loaf. Yes, Kate, regular yeast will work here. 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