My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make

peasant bread

When I tell you that, if forced, I had to pick one and only one recipe to share with you that this — my mother’s peasant bread — would be it, I am serious. I would almost in fact be OK ending the blog after this very post, retiring altogether from the wonderful world of food blogging, resting assured that you all had this knowledge at hand. This bread might just change your life.

The reason I say this is simple. I whole-heartedly believe that if you know how to make bread you can throw one hell of a dinner party. And the reason for this is because people go insane over homemade bread. Not once have I served this bread to company without being asked, “Did you really make this?” And questioned: “You mean with a bread machine?” But always praised: “Is there anything more special than homemade bread?”

And upon tasting homemade bread, people act as if you’re some sort of culinary magician. I would even go so far as to say that with homemade bread on the table along with a few nice cheeses and a really good salad, the main course almost becomes superfluous. If you nail it, fantastic. If you don’t, you have more than enough treats to keep people happy all night long.

So what, you probably are wondering, makes this bread so special when there are so many wonderful bread recipes out there? Again, the answer is simple. For one, it’s a no-knead bread. I know, I know. There are two wildly popular no-knead bread recipes out there. But this is a no-knead bread that can be started at 4:00pm and turned out onto the dinner table at 7:00pm. It bakes in well-buttered pyrex bowls — there is no pre-heating of the baking vessels in this recipe — and it emerges golden and crisp without any steam pans or water spritzes. It is not artisan bread, and it’s not trying to be. It is peasant bread, spongy and moist with a most-delectable buttery crust.

Genuinely, I would be proud to serve this bread at a dinner party attended by Jim Leahy, Mark Bittman, Peter Reinhart, Chad Robertson, Jeff Hertzberg and Zoe Francois. It is a bread I hope you will all give a go, too, and then proudly serve at your next dinner party to guests who might ask where you’ve stashed away your bread machine. And when this happens, I hope you will all just smile and say, “Don’t be silly. This is just a simple peasant bread. Easy as pie. I’ll show you how to make it some day.”

peasant bread

A foolproof way to make sure your yeast is active is to sprinkle it over lukewarm water in a small bowl with a little sugar (detailed instructions below). After about 10 minutes, the yeast mixture will appear foamy as it does here:
flour and yeast

unmixed dough

Just-mixed dough, ready to rise:
just-mixed dough

Dough after first rise:
dough, risen

Dough, punched down:
dough, punched down
Dividing the dough in half:
dividing the dough

As I noted above, this is a very wet dough and must be baked in an oven-proof bowl. I am partial to the Pyrex 1L 322 size, but any similarly sized oven-proof bowl will work.

Buttering and filling the bowls:
bread bowls

Dough after second rise, ready for the oven:
dough, ready for oven

This is the yeast I buy in bulk. I store it in the freezer, and it lasts forever.
red star yeast

peasant bread

peasant bread

My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make

My Mother’s Peasant Bread: The Best Easiest Bread You Will Ever Make


The bowls: The vintage Pyrex #441 bowl is my favorite bowl to bake the peasant bread in — the perfectly round shape of the bowl creates a beautiful round loaf. It belongs to a set of four nesting bowls (also called Cinderella bowls, specifically the Pyrex #441, #442, #443, #444), which I have purchased from Ebay. I absolutely love the set in general, but I love most of all that I can bake the whole batch of peasant bread in the second largest bowl (#443) and half of the batch in the smallest bowl (#441). The set runs anywhere from $35 to $50 or higher depending on the pattern of the Pyrex. More pictures of the bowls can be found on this post.

Another cheaper, very good option is the Pyrex 322.

The bread: This is a sticky, no-knead dough, so, while the original recipe doesn't call for one, some sort of baking vessel, such as pyrex bowls (about 1-L or 1.5 L or 1-qt or 1.5 qt) or ramekins for mini loaves is required to bake this bread. You can use a bowl that is about 2 qt or 2 L in size to bake off the whole batch of dough (versus splitting the dough in half) but do not use this size for baking half of the dough — it is too big. Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don't have a 1- or 1.5-qt bowl, bake 3/4 of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan — I recently made 6 mini loaves in a popover pan. The second rise should take no more than 30 minutes.


  • 4 cups (484 g to 510 g | 1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose)
  • 2 teaspoons kosher salt
  • 2 cups lukewarm water**
  • 2 to 3 teaspoons sugar (I use 2, my mom uses 3 — difference is negligible)
  • 2 teaspoons active-dry yeast***
  • room temperature butter, about 2 tablespoons

    * I recently have been using 485 g of flour with better results — this might have to do with the winter, but after noticing that my dough was dryer than normal, I decreased the amount of flour a bit and am happy with the results.
  • Also, my mother always uses 1 cup graham flour and 3 cups all-purpose or bread flour. Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. I suggest trying with all all-purpose or bread flour to start and once you get the hang of it, start trying various combinations of whole wheat flour and/or other flours. Also, measure scant cups of flour if you are not measuring by weight: scoop flour into the measuring cup using a separate spoon or measuring cup; level off with a knife. The flour should be below the rim of the measuring cup.

    ** To make foolproof lukewarm water that will not kill the yeast (water that's too hot can kill yeast), boil some water — I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast.

    ***I buy Red Star yeast in bulk (2lbs.) from Amazon. I store it in my freezer, and it lasts forever. If you are using the packets of yeast (the kind that come in the 3-fold packets), just go ahead and use a whole packet — I think it's 2.25 teaspoons. I have made the bread with active dry and rapid rise and instant yeast, and all varieties work. If you are interested in buying yeast in bulk, here you go: Red Star Baking Yeast Also, if you buy instant yeast, there is no need to do the proofing step — you can add the yeast directly to the flour — but the proofing step does just give you the assurance that your yeast is active. I love SAF instant yeast, which can be purchased from King Arthur flour as well as Amazon.


  1. Mixing the dough:

    • If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Mix until the flour is absorbed.

    • If you are using instant yeast: In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed.

  2. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (In the winter or if you are letting the bread rise in a cool place, it might take as long as two hours to rise.) This is how to create a slightly warm spot for your bread to rise in: Turn the oven on at any temperature (350ºF or so) for one minute, then turn it off. Note: Do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute — this will be too hot. Just let the oven preheat for a total of 1 minute — it likely won't get above 300ºF. The goal is to just create a slightly warm environment for the bread.

  3. Preheat the oven to 425ºF. Grease two oven-safe bowls (such as the pyrex bowls I mentioned above) with about a tablespoon of butter each. Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you've punched it down.

    Then, take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier — my small salad forks work best; my dinner forks make it harder. It's best to scoop it up fast and plop it in the bowl in one fell swoop.

  4. Let the dough rise for about 20 to 30 minutes on the countertop near the oven (or near a warm spot) or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. (Note: Do not do the warm-oven trick for the second rise, and do not cover your bowls for the second rise. Simply set your bowls on top of your oven, so that they are in a warm spot. Twenty minutes in this spot usually is enough for my loaves.)

  5. Bake for 15 minutes. Reduce the heat to 375º and make for 15 to 17 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you've greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you've turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting.



#1. Cornmeal. Substitute 1 cup of the flour with 1 cup of cornmeal. Proceed with the recipe as directed.

#2. Faux focaccia. Instead of spreading butter in two Pyrex bowls in preparation for baking, butter one 9x9-inch glass baking dish and one Pyrex bowl or just butter one large 9x13-inch Pyrex baking dish. If using two vessels, divide the dough in half and place each half in prepared baking pan. If using only one large baking dish, place all of the dough in the dish. Drizzle dough with 1 tablespoon of olive oil (if using the small square pan) and 2 tablespoons of olive oil (if using the large one). Using your fingers, gently spread the dough out so that it fits the shape of the pan. Use your fingers to create dimples in the surface of the dough. Sprinkle surface with chopped rosemary and sea salt. Let rise for 20 to 30 minutes. Bake for 15 minutes at 425ºF and 17 minutes (or longer) at 375ºF. Remove from pan and let cool on cooling rack.

#3. Thyme Dinner Rolls

#4 Gluten-free

This bread is irresistible when it’s freshly baked, but it also makes wonderful toast on subsequent mornings as well as the best grilled cheeses.


Peasant Bread Video Tutorial:

Blooming Active Dry Yeast: Here I’m using Red Star Active Dry Yeast. I order it in bulk from Amazon and store it in an airtight container in the freezer.

Mixing the Dough Using Active Dry Yeast:

Mixing the Dough Using Instant Yeast: Here I’ve used SAF Instant Yeast, which I also order in bulk and store in the fridge in an airtight container. When you use instant yeast (SAF or other brands), you can mix it in directly with the flour. Also, pardon the chaos of the children here — no need to watch this video if you’re using active-dry yeast and already watched the first video in this series. Skip to the next one if this is the case.

After 60 – 90 minutes of rising, Punching Down the Dough Using Two Forks; Buttering the Pyrex 322 Bowls; Dividing the Dough in Half for the Second Rise:

Placing Bread in the Oven:

Checking Halfway: Here I open the oven to show you how the bread is doing but it’s really best to just keep the oven door closed. After 15 minutes in the oven, turn the heat down to 375ºF and bake for another 17 minutes.

Removing the bread from the oven and turning it out onto cooling racks:

Slicing the Peasant Bread:


    • Cindy says

      I love this bread! My daughter would like me to make it every day! ha ha Thank you so much for sharing, this will be kept with the recipe I use all the time. Do you think this is a good bread to use in a stromboli. I normally use frozen dough from the store, but I thought this recipe would be perfect for it. Have you ever cooked it with meats and cheese? Thank you again for sharing!

    • Wendy Hamlett says

      Thank you for this recipe! I have made it several times. It is my favorite bread recipe. I love how simple it is, I love the flavor, I love the texture!

  1. says

    This sounds wonderful. I love no-knead breads but the planning that needs to be involved in it keeps me from making them more often. Have you tried baking this in a dutch oven just as Lahey’s bread? I love the crust I get from this method, maybe I could combine them?

    • says

      Lena and Dorothea — I haven’t tried baking this bread in a dutch oven because it so wet and difficult to maneuver — even more so than the Lahey bread — that I fear it would just spread out into a flat-shaped disk versus a nice boule-shaped round. The taste I am sure would be very similar as far as the inside goes. If you have any pyrex or small oven-safe bowls, my suggestion would be to just try the simple method — letting the dough make its second rise in a well-buttered pyrex bowl — because it’s just so easy, and I promise you will love that buttery crust!

      • Alison says

        Hi, I absolutely LOVE this recipe but tried to make the thyme dinner rolls and failed miserably. They were so tough and chewy they were totally inedible. Help! Do you think it’s an issue of not rising enough, or maybe manipulating them into the muffin tin developed too much gluten? Thanks for any advice you can give!

  2. Dorothea says

    This looks delicious!
    I love your bread recipes. I never want to make the no knead bread bc of the planning but I will try this one!
    Someone else dropped this question already but I have the same, can you bake it in anything else besides the pyrex bowls?
    Thanks for another great post:-)

  3. says

    Gorgeous bread! I love that it is round like the bowl… and while I do not YET own any Pyrex, I just opened a new tab and am searching amazon. Can’t wait to make this!!!

    • says

      Darcy, you will love it! I think the 322 1L bowl that I love can often be found in a set of three Pyrex bowls (at places like Bed, Bath & Beyond) but honestly, anything around that size — I wouldn’t go much bigger than 1.5L — that is oven-proof will work just fine. I have these other bowls made by Ancho Hocking (1.5L) that also work. And I have made mini loaves in ramekins:

      • carol darwish says

        Hi Alexandra — I just ordered two of the 441 bowls from ebay but it says they are 1.5 pint not 1.5 quarts…are these the ones you use…I just noticed….thank you, carol
        P.s. I have already made this bread a couple of times in my pyrex casserole dish but I smashed it accidentally on the granite… :( but I did not like making a big loaf anyway!! but the bread is great and so easy to make…

  4. Joleen says

    I have a glass bread pan… would that work for this dough? I just don’t have pyrex bowls, and my other casserole pans are flat bottomed and round. I also have metal bread pans… what do you think? It’s just bread and flour and yeast, not the end of the world.

    It appears that bread flour can be equally substituted?

    I make the dutch oven bread all the time, but I live alone, so 1/2 of it always goes hard before I can eat it all. I don’t buy bread at all anymore!

    I love what you say about other people and the breadmaking. I am a goddess to some of my friends. One man, whose wife is very sick, has me make them special loaves for family gatherings. He wants to PAY me, but there is NO WAY, I could take money for it.

    Hope you have time to get to my q’s.

    • says

      Joleen — hi! I answered some of your question below (above? in response to Jamie’s questions as well) but I think the glass loaf pan will work, you’ll just have to use your judgement about how much of the dough to place in it — I think the whole batch will be too much, but half a batch won’t be enough.

      Yes, bread flour can be equally substituted.

      You are sweet to make bread for that family. I am sure they are very touched by your generosity.

      Let me know if you have any other questions.

    • judi says

      the lady who said one loaf of the cast iron pan bread is too much for her, i make them all the time and they freeze well. i always make two at the same time and freeze one.

  5. Jamie says

    I have been dreaming about this bread since you posted a picture of it and then said you couldn’t give us the recipe! I was so excited to see it posted now, but like Joleen I do not own glass Pyrex bowls. I don’t think I even own any oven proof bowls. Since I live in a small place with very little cupboard storage I don’t have anywhere to store more bowls if I wanted to buy them. :( I’m wondering what else I could possibly bake this in so I can try it!!

    • says

      Jamie & Jolene — Ok, so, while I’ve never tried this, I am sure you could bake the bread in traditional loaf pans. Do you have any of those? What’s nice about oven-proof bowls — and they don’t have to be made by Pyrex — is the nice shape that the bowls produce. The shape of the loaf makes it feel more appropriate for serving for dinner versus breakfast or lunch, though the flavor of the loaf will be affected little depending on what vessel it is baked in. The only thing I worry about is that I think a standard loaf pan will be bigger than one of the 1 qt bowls that I bake the loaves in. So, I think if you divide the dough in half, it won’t be enough to fill one pan, but if you put all of the dough in, I think it will be too much. You’ll have to use your judgement — don’t fill the pan more than half way up with dough. You can also make mini loaves — perfect for soup — by filling ramekins halfway up with dough. I hope that helps. Remember to grease whatever baking pan you use liberally with butter or you will have trouble removing the bread from the pan. Hope that helps. Good luck with it. Let me know if you have any more questions.

  6. Vicky S. says

    My bread fell after I put it in the oven. It rose good both times but deflated at some point in the first 10 minutes. Any ideas?? The crust was still really good, it was just denser that I think it should be.

    • says

      Vicky — Sorry to hear about the bread falling. Let’s see, how long did you let the dough rise for the second time before sticking it in the oven? And was the dough below or above the rim of the bowl? Sometimes, if I let the bread rise too long so that it’s almost spilling out of the bowl, it falls when it bakes. But, if this didn’t happen with you, then I can’t say for sure. Just so I can get a full picture and try to brainstorm solutions, what kind of yeast did you use? And how long did the dough rise the first time around? It’s such a bummer when things don’t turn out as you hope. I hope you give it another try!

  7. Emily says

    Thanks for sharing this! I made it tonight and it looks wonderful. Can’t wait to cut into it for breakfast tomorrow. It didn’t rise as much as yours the second rise, but our house is cold right now. I’ll have to try your mom’s oven rise trick next time. We love Lahey’s method, but this was so much faster!

    • says

      Emily — I hope you enjoyed the peasant bread for breakfast. The oven-rise trick works wonder. And, I need to make a note of this in the recipe, but I usually place the loaves on top of the oven for the second rise — that always helps speed up the rise as well as helps make the dough rise higher.

      • Susan says

        My rising trick is to use a heating pad. Like one you would use for an injury or stiff back. I just try to wrap it around the bowl, or put it in a cooler or something. Keeps a steady low temperature. But I will try the oven trick. How many times do you need to turn it on for one minute to keep the temp up for the two hours?

  8. says

    Thank you so much for this recipe! I love making fresh bread, but I don’t want to have to remember to start it in the morning or the day before. I started making this during my son’s nap time and we enjoyed it for dinner that evening along with your keftedes. It was a wonderful dinner.

  9. says

    I tried making this tonight. Your pictures are so good I can almost smell your loaves. Unfortunately, mine didn’t turn out anywhere near as lovely as yours. I don’t know what I did wrong. I’m going to try again tomorrow I suppose.

    • says

      Amber, so sorry to hear this. It’s always disappointing when recipes don’t turn out as you hope. A couple questions: what kind of yeast did you use? And how did the first rise go — did the dough at least double in bulk before you punched it down?

      • julie says

        I had a similar result. the first rise was great, put it in buttered pyrex bowl, let it rise again, but when I pulled it from oven, it had deflated, was dense and heavy, almost impossible to cut with serrated bread knife. Very disappointing.

        • says

          oh no! Did you do the second rise in the oven? Don’t. Just do the second rise in a relatively warm spot. And don’t cover it. In 20 minutes or so, it will be ready for the oven. I think the deflating happens when people let the second rise go too long.

  10. Tamsen says

    Hi! I am making this right now and am excited! First time bread maker and your pictures are so helpful. I am not getting my dough to rise as high as yours on the second rising time. I wonder what I could have done wrong? I didn’t use the preheat oven trick, so maybe it is not warm enough for the bread to rise?

    I am currently moving it to the top of the preheated oven and letting rise an additional twenty minutes to get it hopefully a bit higher, but please let me know any tips I might have missed! Will update when the bread is done!! Thanks!

    • says

      Tamsen — Hi! I am just in the process of responding to people regarding bread issues, so I hope this gets you in time! I meant to make a note, but I do let my dough rise the second time on top of the oven — I don’t do the preheated oven trick for the second rise because I only have one oven.

      As long as the dough is just below the top of the baking vessel, you should be fine. It will rise more by the heat of the preheated oven. About what size are your baking vessels? If they are larger than mine, then the dough definitely doesn’t need to be above the rim before you stick it in the oven.

      If you have the time and patience, try waiting a little bit longer — maybe 15 minutes or so after you’ve placed the bread on top of the oven. I think in colder weather, it does take longer for bread to rise.

      Please do send an update! I so hope it turns out well for you!

  11. Tamsen says

    Hi! Just took out of the oven, and next time I will probably let it rise longer, but it still smells amazing! Thanks for the fun baking day, and hopefully my loaves will turn out more like your beautiful ones next time! :)

  12. carolyn says

    O.M.G. This is delicious. Have just finished making and tasting. I followed your instructions exactly (even rose it in the oven and did the 2nd rising on top of the cooker while the oven was heating) and It smells heavenly with the butter greasing the bowls. Very light and love the crisp crust. Thank you so much for posting this recipe!

  13. Julie says

    Looks Great…what size ramekins would you suggest, how many and at what
    temperature and how long would you bake? Thanks.

    • says

      Julie — This is a guess, and I’m basing this off of the photo in the lentil soup post — — but it looks as though I divided the dough in half and baked half of the dough in ramekins and half in a bowl, so if you are going to bake off all of the dough in ramekins, I would say you need about 10 to 12 4-oz ramekins. I would bake them for 10 minutes at 425, and then reduce the heat to 375 and bake them for probably about 15 minutes more, but start checking them after about 10 minutes after you turn the temp down. They shouldn’t take as long to bake as the full loaves (about 32 min) but they probably need about 25 min. Hope that helps!

  14. Joleen says

    Made the bread last night and used my 2 metal loaf pans. You were right about the size being a little large for the recipe, but I actually prefer that the loaves are a little smaller. It turned out great, the crust was nice, and the middle was soft. I cut the first one a little too soon, and smushed it up a bit, but by this morning, they were firm and easy to cut.

    I used your mom’s oven trick for the first rise. It didn’t feel all that warm in there, so I turned the oven light on, and that did the trick.

    I like this better because I can give one loaf away and be a hero, and keep one for myself! I am going to experiment with cheese, rosemary, whole cloves of garlic, olives, jalepenos, etc… not all at once. Or maybe…

    Anyway, thanks for your help.

    • says

      Joleen — So happy to hear that this works in metal loaf pans, despite the issue with the size. Maybe (and I know you said you like the small size) you could multiply the recipe by 1.5 sometime and see if that quantity fills up the pan a little better? Please report back on all of your variations…or all of them at once :)

  15. Melissa says

    I just made this bread, and it is delicious! BUT I will be making it again soon because my dough was not wet the way yours was for some reason, and didn’t rise all that much. It still turned out good enough to eat and we definitely will eat it, but I must have done something wrong when it came to the yeast? Not sure, but I’ll make another attempt!

    • says

      Melissa, SO glad you liked it and are willing to make another attempt… it kills me when recipes don’t work out for my readers. What kind of yeast are you using? I am going to make a note of this, too, but if you are buying yeast in those three-fold packets, go ahead and just use a whole packet — I use two teaspoons (as opposes to 2.25, which is the amount in each packet) but I use Red Star active dry, and two teaspoons always is enough for me. Did you do the “blooming” step, where you let the yeast and sugar stand for about 15 minutes in lukewarm water? Also, it definitely helps to be patient with the first rise — the better the dough rises the first time around, the better it will rise on it’s second rise. Did you let it rise in a warm spot like the oven? Let me know, and I’ll try to brainstorm a little more.

  16. Steph says

    Oh my goodness i just made this — and it was AMAZING! i have never made my own bread before but this was the best i have ever tasted….! <3

    • says

      Steph — I can’t tell you how happy this makes me! As I said to Carolyn, I just want everybody to have the same results as you. It is such a good/easy/delicious recipe to know.

    • says

      Nina — I haven’t tried it, but it probably could. When you do the first rise, make sure you place the dough in a small enough mixing bowl — if the bowl is too large, I think it might cause some problems. Otherwise, I think it should work. Good luck with it!

  17. Jamie says

    I just want to thank you for taking the time to post such great pictures and also for the very detailed explanations! I have made Naan bread before and love it but that is my extent of “bread” making. Your post made me think that I could actually do it. I made the bread last night and it turned out great. My dough was not wet at all at first, maybe I measured out my flour a little heavy. Next time I will weigh it. I just added a little more water to achieve the right consistency and it worked. The family, and I’m sad to say my Labradoodle who is large enough to reach the counter and helped herself to some, loved it. Your site is one of my favorites. Thanks again for all of your hard work and attention to detail. It is much appreciated.

    • says

      Jamie — You are so welcome. I can’t tell you how happy comments such as yours make me feel. And great job on improvising with more water — I think many people (myself included sometimes) are afraid to experiment. I am so happy you and the family including the Labradoodle enjoyed the bread. I seriously grew up eating this bread, and I want everybody to have success with it. Thank you for writing in.

    • says

      Marti — SO happy to hear that you like the bread. Unfortunately, the bread really is best the day it is made. That said, it makes wonderful toast, so if you made it a day in advance, I don’t think anyone would be disappointed. I wouldn’t make it much farther in advance than 1 day. I’m starting to think about gifts for Xmas, too… bread is always a treat.

  18. Marie Mendez says

    I wonder if Rapid Rise yeast would be okay in this…I want to make it today and that is all the yeast I have.

    should the water temp be around 110 degrees or 120-130 degrees

    • says

      Marie — I think rapid rise yeast will work just fine. I am pretty sure that I have used it in the past — I have a huge bag of Red Star yeast in my freezer, so that’s what I’ve been using for months now — and it works just as well. If you are using those packets (those three-fold packets) just use one whole packet as opposed to trying to measure out two teaspoons from the packet. As for temperature, I never use my thermometer any more because it is so unreliable. I made a note of this in the recipe, but this is my trick for getting 2 cups of lukewarm water: measure 1.5 cups of cold water into a bowl. Boil water (I use a kettle) and pour 1/2 cup hot water into the bowl. Stir it up. This is the perfect temperature, I find, for adding the sugar and the yeast together to make sure it’s active. Hope that helps!

  19. Marie Mendez says

    I tried the bread tonight and I loved it. It was so delicious. I did the water as you said then checked the temp. It was about 110. Great recipe. Thanks so much for sharing. These ingredients are about what I put in my bread maker. But I got more satisfaction with this. Thanks again.

    • says

      Marie — you are amazing! Thank you for checking the temperature. Do you have a recommendation for a good thermometer? So glad you liked the bread and that it brought satisfaction.

    • says

      Marti, hi! Yes, I have frozen the bread in slices but never as a whole loaf. So, basically, when the bread is completely cool and always on the day that I bake it, I slice it up into slices that are the thickness of toast/sandwich bread, and then I stack about half of the slices or a third of the slices on top of each other and wrap each stack in plastic wrap. Then I place the wrapped pieces in a ziplock bag. Also, though I never have frozen a whole loaf, if you are looking to have dinner bread on hand, I suppose freezing it whole or cut into quarters would be appropriate. Hope that helps!

  20. says

    Thanks for sharing your Mother’s recipe! I always think it is wonderful of people to share their family recipes, because those are the most precious. I can’t wait to try this. I don’t have a round bowl, I will have to get one. I DO have a round Pyrex bowl, but it is one of those blue mixing bowls (with those same flowers on it though, ha-ha!) but I don’t think it could stand the heat in the oven. Anyway, sorry to run on! Thanks for sharing! See you on Pinterest. 😉

  21. Faye says

    pyrex bowls (about 1-L or 1.5 L)

    what size do you mean 1 qt. or 1 1/2 quart???
    I got a set of clear pyrex bowl small, mediucm and large

    then I got a nest of 4 bowls that are pyrex there the color ones

    thanks for your help want to try this recipe


  22. Beth says

    I’m really looking forward to trying this recipe but don’t have enough oven-safe bowls. I have 2 glass loaf pans that are 5″x9″. Do you think I could bake the bread in loaf pans?

    • says

      Beth — yes, definitely. Be sure to butter them well, and you’ll have to use your judgment about when they’ll be ready to go in the oven. The loaf pans are going to be a little large for the quantity of dough, so the dough might only creep up halfway or 3/4 of the way up the sides of the pan before it’s ready for the oven. I think if you place the loaf pans on top of your stovetop during the second rise, and let it rise for about 30 to 45 minutes, you should be good to go. After you make this once, you might try experimenting with 1.5 times the recipe so that the dough fits the pans a little bit better. Good luck with it!

  23. Adrienne says

    This bread is so good, I love the buttery crunchy crust and the soft center. Both my husband and son gave is double thumbs up!
    Thanks for sharing a family recipe.

  24. says

    It is seriously awesome that this recipe is from the Palo Alto Junior League Cookbook. Such humble beginnings for such humble bread.

    Looks wonderful too! The no-knead, ready-in-3-hours, spongy-moist-buttery-crust bits convince me that this must be made, soon.

  25. tj says

    Apologies in advance – this is going to sound rude! I cannot believe I made it down the entire post and no picture was provided of the cut loaf! When you post about bread, the most important part is the crumb, so pls don’t neglect that in the future – ok? Thanks;)
    (Again, sorry!)

  26. says


    First I would like to point out that this was my first experience- EVER- making bread. I cannot knead do to carpal tunnel syndrome and arthritis in my spine, so I haven’t been able to have any fresh bread without paying $4 + a loaf. So, not at all, basically.

    I made this bread using your recipe, and I added a bit of my own love, as good chefs do. I added a bit of fresh rosemary, a smaller bit of dried, some onion powder, and a touch of garlic powder.

    I have to tell you, this is literally the best bread I have ever eaten. It was dense, and moist, and yeasty, and wonderful. I thought I didn’t really like bread my whole life…turns out I just didn’t like bland store bread.

    Your bread was so popular in my home, my 11 year old asked for it for snack, instead of the junk food he usually begs for. I can count on one finger the times he’s ever asked for bread and butter. That was it.

    My one year old devoured two slices, and he’s so picky at lunchtime these days, it felt like a miracle.

    Your mother’s recipe is going to be a staple in my home from this day forth, and I personally want to thank you for the recipe.

    Thank you for this deliciousness. 5 Stars!


    • says

      HollyL — your comment almost made me start crying! I can’t tell you how happy this makes me. I love the additions you made. I cannot believe that in all the years I have been making this bread I have not really branched out with variations…I think it’s about time to start. Rosemary would be so wonderful for the holidays! Also, I can totally relate to the “miracle” of seeing your children eat… I have one very picky eater on my hands. Anyway, thanks so much for writing in.

  27. Jamie says

    Just an update…I made the bread again yesterday to take to my father-in-laws 76th birthday party. Once again it was sooo good. This time I measured the flour as I always do dipping my measuring cup into the flour container, loosening it up a big, scooping out the flour and then leveling off the top. I then placed it onto my scale to see how many cups equaled the 1lb. plus 2 oz. your recipe called for. It only took 3 cups to reach that weighted measurement. No wonder it was not a wet dough the last time I made it =) It looked and handled more like your descriptions and pictures this time. Just wanted to let your readers know incase they had trouble. It worked much better for me weighing the flour. Thank you again for your great website!

    • says

      Jamie — awesome. Thanks so much for reporting back. I am going to make a note in the recipe that a scant four cups perhaps even closer to 3 cups might be more accurate to the amount of flour that the recipe calls for. How nice of you to bake for the party. I hope it was fun, and I hope others enjoyed the bread as well!

  28. says

    This looks similar to a casserole cheese bread that I make which also has a very wet dough and is no knead. Your bread looks delicious – I love the big round shape of it from the pyrex bowl. Will have to give it a go soon

  29. Courtney says

    Hi, I just tried this bread today and it was the BEST bread I’ve ever made/eaten! Hubby won’t stop eating it!! I was just wondering how it would go if I made the dough before I went to bed, and refrigerated it to bake the next day. Would it work? Would love to have this bread ready to bake when I get home from work!

    • says

      Courtney — I am SO happy to hear this. It disappears pretty quickly when it’s warm doesn’t it? I have refrigerated the dough overnight and baked it the next morning with success, but I’ve never waited as long as a full day to bake it off. So, my only worry is that even in the cold of the fridge that it might over-rise. It might be totally fine, but if something were to go wrong, that would probably be it. I would suggest cutting back the yeast just a teensy bit. Maybe do a scant two teaspoons or even 1.5 teaspoons? I’m kind of guessing here, but I think with the long slow rise in the fridge 1.5 teaspoons or a scant two teaspoons might help prevent it from rising so high that it halls on its own. Wish I could offer more guidance. If my fridge weren’t stuffed to the brim right now, I would try this experiment tonight/tomorrow. Report back if you make any discoveries!

  30. says

    Great recipe, Ali! I had a bit of trouble with mine not rising as much as it ought to have in the second rise (I blame our cold house) but the bread was still delicious. Rob has commented several times that he loves it and we are still snacking on it. Another wonderful recipe!

    Your cranberry buttermilk breakfast cake is in the oven now… smells divine!

    • says

      Darcy, hi! Bummer about the second rise. I usually let the bread rise on top of the oven while it preheats, but even that can be slow. My photo also might be throwing you off if you used a larger bowl. When I use larger bowls, the loaves usually come out a little bit flatter.

      Hope you like the cranberry breakfast cake! And have a Happy Thanksgiving if I don’t hear from you before then. I’m making the NYTimes steamed-roasted turkey. You?

    • says

      Clara — I haven’t tried, but I don’t see why not? Maybe I’ll try this tomorrow morning. I think I mentioned this to someone else, but just make sure you have a small enough bowl to let the dough make it’s first rise in. In other words, don’t stick it in your largest bowl. I know these are vague terms, but a medium-sized mixing bowl would work well. Good luck with it!

  31. Tiffany says

    Awesome recipe! Mine didn’t rise as much as I think it should have, but tasted great nonetheless! Next time I think I’ll try putting different combos like sunflower seeds and dried cranberries or sprinkle some cheddar on top before baking as it turned out pretty crusty but delicious! Who says you can’t eat well in university?? Thank you so much for posting :)

  32. Karyl says

    I’m hoping this turns out…I’m having a homemade bread craving. I’m a little concerned though since I just mixed it up, and it’s currently in the first rise stage, but my dough didn’t seem very ‘wet’ in fact I added about a T more warm water just to incorporate the last of the flour at the bottom of my mixing bowl. Anyone else have this problem?

  33. Karyl says

    Just saw Jamie’s comment…well, we’ll see what I get with 4 cups carefully measured but not weighed flour. At least now I know for Thanksgiving. Luckily today was my (pardon the pun) dry run.

    So another question…..have you ever tried putting into muffin cups for the second rise to make rolls?

    • says

      Karyl — Sorry I didn’t get to you in time. I just added a note to the recipe about going light when measuring the flour. I hope it turned out well for you. And no, I have never tried muffin cups, but I have baked off mini loaves in ramekins: and I think baking in muffin tins would have the same effect. Just be sure to really grease the muffin tins well with butter, and don’t fill them higher than half way up, and bake them when the dough has risen to the top of the cup. Hope that helps. Have a Happy Thanksgiving!

  34. MomofSDJ says

    Hi! Maybe this has already been covered in the comments and I just didn’t see it ..but…Can this be baked in anything other then glass? The only oven safe baking dishes I have are cake pans, and I’d rather not make bread in those! lol … I have several regular metal loaf pans, and muffin tins….would either of those work?

    • says

      MomofSDJ — Hello! I think metal loaf pans will work just fine — somebody commented that they baked the bread in the metal loaf pans with success. My only concern with the metal loaf pans, and the commenter agreed, is that they are a little too big for the amount of dough. This is fine of course, but the bread won’t rise as high during the second rise, and the ultimate loaf will be a little flatter than what you see in the pictures. I don’t think the flavor will be affected much, just the shape and perhaps the texture a teensy bit. I have not tried muffin tins but I think that is a great idea. Just be sure, as with the loaf pans, to really grease them well. Seriously, don’t be shy. Good luck with it!

  35. MomofSDJ says

    I am sooo trying this RIGHT NOW! … and if it turns out good, I am making this for thanksgiving!!!!! Ohhhh this is going to be sooooo yummy!!!! Thank you Thank you for sharing!!! :) I’ll let you know how the muffin tins turn out!

  36. ReMarkovable says

    I’m on the first rise right now, getting ready for the second. I will let you know how it turns out. Thanks for the recipe. It looks delicious.

  37. Kristen says

    First ever attempt at bread… But when mine went in the oven it didn’t rise anymore!! Surprisingly it still tastes good… But what did I do wrong??! Definitely want to try again. I used quick rise yeast packet… :(

    • says

      Kristen — I’m happy to hear that the bread still tasted good, but sorry about the trouble with the rises. So, did you let the bread make its initial rise for an hour or an hour and a half or until it had doubled? And then, did you let it rise again in your buttered bowls? If you used larger bowls than the ones I used in the photos, then your loaf might come out flatter than mine, which is totally normal. The key is to have patience especially with the second rise. If you have the time to let the dough rise till it’s just above the rim or at least at the rim of the bowl, then there is a good chance it will puff higher in the oven. Hope that helps. And hope you’ll give it another go!

  38. JMueller says

    Hmmm…little confused here. Batter was not wet, loves didn’t rise to much….

    I used ‘white whole wheat flour’ so I think that may be the culprit. Hope to give it another shot with white flower.

    Going to break into them now, I am sure they will still be delish. :) Thank you for the recipe.


    • says

      JM — Yes, white whole wheat flour will bake the ultimate loaf very dense, and it will definitely take much longer to get the same kind of rises. If you want to add some whole wheat flour to the dough, I would start with one cup or two cups, and then add more when you see how that type of dough handles. And, I made a note last night, but if you are not measuring by weight, be sure to measure scant cups — one Reader commented that she weighed her cups of flour and discovered that the way she was measuring three cups of flour would have created the right consistency for the dough. Sorry this didn’t work out for you as you had hoped :( I hope you’ll give it another shot.

    • says

      Maddie — I have never tried this, but I worry a little bit about it over-rising even in the cold environment of the fridge. If you are planning on storing it in the fridge for more than 8 hours (like more like 10 to 18), I would decrease the yeast a little bit — maybe use 1.5 teaspoons? And if it doesn’t look as if it has doubled when you take it out of the fridge, let it rise a little bit longer at room temperature (or using the warm oven trick described in the recipe). I have not halved the recipe either, but I imagine that would work. I have been meaning to try both of these things — halving the dough and refrigerating the dough. Wish I could offer better guidance. Good luck with it. Report back if you make any discoveries!

  39. SarahC says

    I just made this and I am making another one because it is SO good and the first one has already been “taste tested” away by everyone lol. I am so grateful to you, thank you for sharing this with us! :) This one is a keeper!!

  40. Jennie says

    Made this tonight with dinner and it was AWESOME!!! Love the crispy, buttery outside! My husband said this was his new favorite bread, and he felt like he was at a restaurant :) I made mine in a larger Pyrex bowl, so it was shorter and thinner, kind of shaped like a pie. Tasted SOOO good, and it was so darn easy! Thanks for sharing the recipe!

  41. Tary Kaylor says

    Thanks so much for not only the recipe, but also for the detailed pictures. They really helped. I’ve tried a variety of quick homemade yeast breads, and all have been a disaster……until now! I’m absolutely thrilled to report that my dismal bread-making days are over! These 2 loaves turned out delicious! Many, many thanks for sharing.

  42. susie says

    After the first rise and punch down I rolled them into golfball size balls topped with cinnimon and brown sugar and butter. baked about 10 minutes less and then drizzled with a mixture of milk and powdered sugar. just like monkey bread.

    • says

      Susie, you are genius! I have always wanted to make monkey bread but thought you had to make a special kind of dough. So happy to hear that this dough can be used for monkey bread. Yum! Thanks for sharing.

  43. Amy says

    Making my second batch now. I never thought I could make bread! Thanks so much for sharing your Mom’s recipe. It’s now one of my family’s favorites too!

  44. Camille says

    Ok I just started this. I did the yeast exactly how you said, and for some reason it does not seem to be foaming, any idea why? Should I do it over?

    • says

      Camille — So sorry I didn’t get this till now. What did you decide to do? Was the yeast old? My advice would be to check the expiration. If it is old, I would start over with new yeast. What kind of yeast was it? And how long did you let it stand? If it isn’t foaming after 15 minutes, it does worry me a little bit. If the yeast is not expired, however, and you try another packet from the same batch and that one doesn’t foam either, I would just go for it. I hope it works out. There is nothing worse than when recipes don’t turn out. Let me know if I can answer any other questions.

  45. Rebecca Jones says

    I have pulled out my pyrex bowls and they only say microwave safe, NO Broiler NO stove top, Does it have to say Oven safe on the bowls that you are using? Thanks I was hoping to make this tomorrow.

    • says

      Rebecca — I think you are safe! I just checked three of my Pyrex bowls and they all say exactly what yours says, and I have baked successfully with all of them. Good luck with it! Happy Thanksgiving!

    • says

      Amber — I think a Dutch oven will work, but the shape of the loaf will just be kind of different, which is totally OK, but just something to keep in mind. Also, unless you have a small Dutch oven, it might be a little too large for half of the dough. I would almost consider letting the whole batch of dough make its second rise in the Dutch oven. Or, try to use about 3/4 of the dough for the Dutch oven and then make mini loaves in ramekins or muffin tins. Just a thought. Hope that helps! Happy Thanksgiving!

  46. Sarah says

    This turned out soooo wonderful. I didn’t have any issues with it at all – from the directions to thie finishing of it. Thank you so much! I did learn that glass retained its heat very well so my hands got a bit of a zing….oops!

  47. huntercorrina says

    I found this recipe on Pinterest about 2 weeks and after seeing how easy it looked to make, I decided to make it for my family on Thanksgiving. I followed the directions thoroughly (even though I was a little wary, especially with how bad my food turns out) and it was easier than I knew it would be! I started making it by 11 and at 2, it was out and looked exactly like the pictures. I’m totally saving this recipe and making more of this DELICIOUS bread for future events!!

    • says

      HunterCorrina — I am SO happy to hear this. And I am so happy that it turned out well on Thanksgiving for your family…there is nothing worse than when things don’t turn out well for company even when the group may be as understanding as your family. I hope everyone loved it. Happy Thanksgiving!

  48. Jana says

    I made this for the first time today, my first ever homemade bread since I was a child as a matter of fact, and I just wanted to cry because I forgot how good just yeasty dough smells, it brought me back to a good time.

    I made one loaf in a glass loaf pan, and then 6 rolls in a metal muffin tin, and the rolls I topped with parsley…

    they came out…


    I’ve been married about 3 1/2 weeks and my husband straight up did NOT believe me that this took so few (and cheap) of ingredients! I did not even have to bust out our new breadmaker, I might even just return it!!! I asked for a bread maker on our registry because (at 26) I have bad joints and cannot knead bread, I’ll be paying for it if I do, so this recipe just thrilled me that I saved my joints, the bread maker, and my dough! (pun totally intended) Thank you so so much!!!

  49. says

    WOW. My mom and I finished off one of these loaves tonight with our soup. AMAZING. I followed the recipe to a T and they turned out beautifully. Thank you SO MUCH! Adding this to my arsenal of go-to recipes. Thank your mom for me too! 😀

  50. Edie Mullen says

    I have been searching for this sooooo simple to make and marvelous tasting bread
    for years!
    My test for this fresh out of the oven, fabulous bread, was spicy homemade bread dip..
    It passed with flying colors.
    I think my favorite part is the texture and crumb …. Perfect!

    Thank you so much for passing it along…I’m now making my third loaf today.

    P.S. I make one giant loaf in a 3 qt. glass baker …. Brush top with melted butter when it comes out of the oven and sprinkle with Parmesan. YUM!

    • says

      Edie — I am SO happy to hear this. What is your spicy homemade bread dip? I think I could get into that…

      Also, thanks so much for reporting back on the 3 qt glass baker — I think lots of people will be happy to hear that various-sized oven-proof baking dishes will work. Love the idea of butter and parmesan…amazing!

  51. Julie W. says

    I don’t have a Pyrex brand bowl but I do have glass bowls from Crate and Barrel that are dishwasher and microwave safe. Do you know if these are safe to use to make this bread?

    • says

      Julie W — I just tried googling to find some more information but I can’t seem to find a definitive answer. I would hate for you to use one of these bowls in the oven and have it crack on you, and the majority of the info I found online seemed to say that it had to say “oven safe” for it to be oven safe :( I’m sorry. I wish I could lend you my Pyrex!

  52. Kellie says

    Made this tonight…never having attempted homemade bread before. The word “easy” caught my eye on Pinterest and it is WONDERFUL! Just wanted to say thank you for sharing this with us! My kids and hubby are raving!

  53. Lindsey says

    Love this recipe–looks nice and simple.

    Yes, a packet of yeast is 2.25 teaspoons. I bought a yeast container from King Arthur Flour and it comes with a 2.25 tsp measuring spoon. So handy!

  54. elle says

    Do you think this dough would work in a regular sized metal loaf pan? So instead of splitting the dough, make one large loaf?

    • says

      Elle — A regular sized metal loaf pan will work, but you will probably only need about 3/4 of the batter. Bake off the remaining batter in muffin tins or ramekins. Hope that helps!

  55. Shawna says

    Could you flavor this recipe with herbs and what not? My boyfriend and I love herb-y breads! I’ve never made bread before so…Just want to make sure!

    • says

      Shawna — I have never tried any variations — can you believe it? — but thanks to the commenters, I know that you can. One commenter added a bit of fresh rosemary, a smaller bit of dried, some onion powder, and a touch of garlic powder; another added cheese and jalapenos. So, I think you can add whatever you like!

  56. Stephanie says

    I saw that I had everything to make this on hand to make this so I decided to try it… Simply amazing! This was my first time ever making bread and I was so pleasantly surprised. For the record, I used about 3/4 of the dough in a metal loaf pan, and the rest of it I made into rolls (it made about 6 rolls in a regular muffin pan). Thank you for the wonderful recipe!

    • says

      Stephanie — I am SO happy to hear this. And thanks for reporting back on the vessels you used — that’s helpful info for people who don’t have pyrex bowls to bake the bread in.

  57. says

    Thank you for this recipe!!! I just pulled the bread from the oven and the most amazing freshly-baked-bread-smell has filled our home. I made one loaf (Pyrex bowl) and four dinner rolls (ramekins) so we have rolls with dinner and toast for breakfast. Thank you to you and to your mother for sharing this recipe.

    • says

      Alex, so happy to hear this! Aren’t rolls for dinner the best? My mother-in-law is in town, and she’s making chicken noodle soup tonight, and I am making rolls…a perfect dinner!

    • says

      Ann — I would say for at least 20 minutes, but not much longer. take a look after 20 minutes and if they look nice and golden, take them out and invert onto a cooling rack. If after you invert, you tap the bottom and it doesn’t sound too hollow, put the loaf back in the ramekin (or not actually — it’s fine directly on the rack) and bake for 5 more minutes or so. Hope that helps!

  58. says

    I found this little gem on pinterest, and I am currently putting it to the test using half whole wheat flour and white flour! Since there are 2 of us in my house, I cut the recipe in half to make one loaf. Currently it is in the 2nd rise stage and looking GOOD! Thanks for such a great tutorial!!

  59. says

    I found this recipe on Pinterest and made it today. I baked my two loaves in BIG pyrex bowls– like 4 quart bowls- and while the loaves didn’t rise very high, we still had AMAZING bread with our spaghetti dinner tonight. I am about to go get a second batch rising to try baking in my Corningware casseroles to see if that gives me a taller loaf. I have a feeling that this is going to become one of those recipes I make all of the time.

    • says

      Juli — I hope it is! Yeah, the shape of the dish definitely determines the height of the final loaf. if your Corningware dishes are narrower, then the loaves should rise higher, and if you have any ramekins, you can bake off mini loaves that will look like mini soufflees. SO happy to hear this turned out well for you!

  60. karimartin says

    My dough was not wet at all…… I used 4 cups of flour, and the 2 cups of water, any ideas on what I did wrong? Am letting it rise right now but dough is very dry

    • says

      Karimartin — several others have had this issue as well and it’s likely that your one cup is different than my one cup, which weighs about 4.5 oz. Everybody measures differently, which is why measuring by weight is ideal, but my suggestion for measuring with dry measuring cups is this: place measuring cup on counter; spoon flour into measuring cup with a spoon or 1/4- or 1/2-cup measuring cup; level off with a knife; never shake the cup. This way will produce scant cups that are more likely 4.5 oz. If your dough is dry, I would suggest adding a little bit of water and use the photos as a guide. I hope it turns out well for you! Are you letting it rise in a warm spot?

  61. Julie says

    Alexandra – Thank you for this recipe, and for taking the time to spell it out with such detail! This was my first bread attempt and I made it tonight to accompany a roasted tomato soup. The crunchy, buttery bread was the perfect pair. My husband didn’t even notice that there wasn’t any meat on the table as he was too distracted by the bread. :) A trick I will certainly try again!

    For anyone else having issues with the dough being dry – Mine was also a bit more dry than I expected after weighing out flour and adding water. I used 9 ounces whole wheat flour, and 9 ounces all-purpose. I added 1 Tbs. + 1 tsp. of water to the dough before first rise, and it came out beautifully. Thanks Alexandra!

    • says

      Julie — I am so happy to hear this. And thanks so much for offering a note about adding water if the dough isn’t wet enough. I should add a note to the recipe, too.

      And doesn’t homemade bread do wonders? My husband is the same. Soup and bread is also my favorite meal. I have been craving tomato soup. Must make this menu soon. Thanks again for writing in :)

  62. says

    I just tried this recipe and it truly is as easy as you say and just delicious. It has a dense, moist texture and is just perfect paired with a hearty chili or a thick delicious soup! Thanks for posting!

  63. Gabriele says

    Try brushing butter on dough before baking, then sprinkle with a small amount of salt and chopped fresh thyme. Oh my this is good. I do this with homemade dinner rolls and everyone loves it.

  64. Meghan says

    Thanks so much for this little nugget of knowledge! I’ve made the bread twice already. I wanted to tell you that if there is a Costco nearby, they beat the amazon price by a lot. That same 32 oz package was $3.99 in Portland OR!!!

  65. Alicia says

    I am just about to put my bread into the oven. So far so good . . . and so easy. My dough was not rising as described and pictured. I did a search on some other no knead peasant breads and found that they are left to rise for up to 18 hours. So for my first rise I left it for 3.5 hours. It looked ok then, and my second rise was 1.5 hours. Still doesn’t look as high and bubbley as the pictures but I’m going to start baking. Any suggestions? Could it be the yeast?

    • says

      Alicia — Sorry to hear about the slow-rise troubles. Did you do the test with the yeast in warm water and sugar before you added it to the flour mixture? If it bubbled as described, then the yeast should have been ok. The 18-hour rise, no-knead bread recipes have very little yeast — like 1/2 a teaspoon for about twice as much flour, so that is why such a long rise is required. That is definitely not necessary with this bread recipe. My only suggestion would be to test the yeast and to let the bread rise in a warm spot — did you do the oven trick for the rise? I hope the bread tasted good! It’s frustrating when things don’t move along as quickly as expected.

  66. Jennifer says

    Im making this bread right now…. so excited to hear all the good reviews… lets just hope I dont mess it up lol thanks for the recipe! Im going to try and make a loaf. No bowls that are oven safe :(

  67. Christina says

    Made this today and loved how it was done in about 4 hours. Turned out just like the pictures. Now I’m patiently waiting for it to cool down to cut a piece off.

  68. Carey says

    I bought some super-sized Mason jars which I’ll be filling with homemade chicken noodle soup to deliver to friends on a cold winter day. Now I think I’ll add a loaf of homemade bread to the gift. How soul warming will that be? Thanks for the recipe!

  69. deb says

    if the person above doesnt have oven proof glass pyrex bowls you can use bread pans or a cast iorn or stainless steel pot to cook this bread in
    I will turn my oven down from these tempts
    I will try one loaf with cinnamon raisin & added sugar.
    and the other loaf with rosemarry,garlic powder,dill and cheeses like parmesan and colbyjack and a pinch or caraway seed for a savory loaf to serve with dinner
    the raisin bread …I will try to make it last for toast in the AM LOL
    I have made one recipe like this with 1/4 cup pureed pumpkin and sugar,cinnamon and raisin too it was excellent
    will make some in the Dutch style too with currants (lil dried currants that look like teeny tiny raisins…they are bought in boxes near raisins at the grocery store very good to make this in bread style or currant buns to serve with Gouda cheeses…especially the smoked version and a glass of nice wine too ummmm

  70. Medina says

    Has anyone tried to make this recipe as rolls. My family loves homemade rolls and I was wondering if this recipe will work

  71. Sri says

    This is the first time I’ll be making bread, and this looks like the perfect recipe! However, I don’t have a loaf pan or a pyrex bowl. Could I use a regular 9″ cake pan for the first time? I’ll invest in a bread pan for subsequent bread making! Please let me know.

  72. Jennessa says

    This is the BEST bread recipe I’ve ever tried. My husband and neighbors LOVE it! I need to play with it a little more to get it to rise better but I’m going to try the oven trick on the next batch. Thanks so much for this! You’ve made me one happy momma.

    • says

      Jennessa — so happy to hear this! The oven trick will help; the height it also dependent on the shape of the vessel. The smaller and narrower the bowl, the higher the loaf.

  73. elizabeth says

    When you are letting the dough rise for the second time after you’ve divided into the bowls,are you supposed to cover them again with tea towels??



    • says

      Elizabeth — I do not for the second rise. I think because it’s relatively short (30 min or so) it doesn’t dry out on top. You certainly could, but just remove when you see the bread getting close to the towel — it’s a pain when the dough sticks to the towel. Happy baking!

  74. Amanda says

    Um…do we have to use oven safe bowls? I don’t think we have any, but we have bread pans coming out of our ears. 😀

    • says

      Amanda – Bread pans will work just fine but the whole batch of dough might be too much for a standard loaf pan. Use maybe 3/4 of the dough in the loaf pan and bake mini loaves in ramekins or muffin tins. Hope that helps! I have never used the loaf pans but if you scroll through the comments some of the other readers have some suggestions that might be helpful.

  75. Sara says

    I just took these out if the oven…I made one just like suggested, one more in a larger bowl so it came out more like focaccia, and 2 small ones in ramekins. Only problem…its too late for me to eat tonight so I’ll have to wait until tomorrow morning. Can’t wait to taste it! Smells so yummy throughout our apartment!

  76. says

    This looks like a great recipe. I want to try it as 100% sourdough. Have you tried it as sourdough? I realize it will take much longer, but I love my sourdough. I’ll let you know how it turns out.

    • says

      Deanna — you could, but you are going to have a much flatter loaf, which is totally fine as I don’t think the flavor will be affected too much. Of all of the sizes you mention, I think 8×8 will work the best, and I would only bake half of the dough in the pan at one time. (You can keep the other half of the dough in a small bowl and punch it down after it rises again and your baking vessel is free to be used again.) Keep in mind that in such a vessel, the second rise will not look as dramatic as in the pictures posted here — I would just bake it off after another 45-minute rise.

  77. LeDena says

    I came across this recipe on facebook. I absolutely love to cook . It is my passion. It is how I relax, de-stress and enjoy almost every day since I have recently become a stay at home wife. My kids are all grown now and I spend my time cooking or with my grandkids. Our kids are in their 20’s now and two of them just wouldn’t get motivated to move out or even get jobs. With that said, my husband and I packed up and moved out ! Yes, we left the kids in the house and moved to the coast 2 1/2 hours away, forcing the boys to get jobs. Let me tell you, it worked like a charm. The downside to moving to a place where one doesn’t know a soul, and having a husband that works out of town for 3 weeks at a time I was forced to find a way to keep busy (I have had a job since I was 15). My daughter came to visit and introduced me to Pinterest. I am a completely addicted ! I have 300 cookbooks but I still find recipes to try daily. Sorry to have dragged on. To get to the point, I have never in my entire life of cooking tried to make bread of any kind. I pay a fortune for it at the local farmers market. I can eat it for dinner, all by itself. I remember seeing a bowl with a towel covering it sitting in our laundry room when I was young. I can’t say I remember eating it though. I have picked this recipe as my first attempt. I made it with 3 cups of bread flour and a scant cup of regular flour. I did have to add a small amount of water because my dough was dry and I still had flour that was not mixed in. I added 3 cloves of roasted garlic that I chopped into a paste and cut into the flour. It is on the first rise now but I remembered that here at the coast we have a water softener system. Will this affect the final result? I will post again when it is done to let you know the results. …by the way , the reason for the story is that, now that i have moved, there is no one to share all of this bread with. My kids usually finish everything off. I guess this is my reason for introducing myself to the neighbors next door. They are always waving. Maybe they would like some bread :)

  78. LeDena says

    Well in all honesty i could be in trouble….no one here but me. THIS BREAD IS SO GOOD !!!!! Granted it didn’t rise beautifully like yours. I don’t think it was because of the soft water. I think it was because I thought I could remember the rest of the steps. I pre heated the oven as your mother did…but I put the bowl on top of the stove by the vent with a damp towel over it. After an hour and a half I checked it. It was only a third of what yours. I put on kitchen gloves (disposable ones used for cutting onion and hot peppers) and buttered them and then divided the dough with my hands. This worked perfectly…no fighting with the separation. It came right out. I let it rise another 30 min. which to me seemed like it never rose. I put it in the oven and when it was done I brushed melteer butter over the whole loaf and sprinkled it sparingly with sea salt. It was amazing. My home smelled of roasted garlic, butter and fresh bread (I opened my windows so the smell would travel). I am proud of mysef for not ruining it completely. Now I am trying it exactly as your recipe, using tap water instead of my filtered water. Hoping the first two loaves will cool quick enough to freeze before I eat any more….lol

    • says

      LeDena — you are too funny. I loved both of your comments…I love a good story. And the addition of roasted garlic sounds heavenly. I adore roasted garlic spread on bread but I have never thought to add it to bread. Thank you for that. And I am definitely going to have to try brushing the hot bread with melted butter and sprinkling it with sea salt…I bet that makes the most unbelievable crust. Thanks so much for writing in. Hope the second time around required less finagling :)

    • says

      Denise — Let’s see, what kind of a baking vessel are you using? And did your dough double in bulk the first time around? And did you let the dough rise in a warm spot (like on top of the preheating oven) for the second rise? Let me know and I’ll try to answer your questions. Also, see the response to Rachel, who also had trouble with the second rise.

    • says

      Katie — you probably added more flour than what I consider to be 4 cups — this has happened to a couple of people, who remedied the issue by adding a little water. Did you end up baking them? How did they turn out? Next time, I would start with 3 cups of flour, measured how you would normally measure, and then add the fourth slowly to create the consistency of what you see in the photos. Hope it turned out alright for you.

  79. Ruth says

    I’m making this for the second time. SO easy and so delicious!!! I use the proof cycle on my oven which works great. The first time I left on the counter for the second rise and it was good, but didn’t rise as much as I would have liked. So this time I am using the proof cycle again and waiting to reheat the oven after it’s risen. Thanks for the recipe and especially the “lukewarm water” tip – fear of killling the yeast always put me off breadmaking, now I have a foolproof tip!!!

    • says

      Ruth — so happy to hear this! How cool that your oven has a proof cycle. So happy the lukewarm tip has worked for you. I just want everyone to have these same results. Happy baking!

  80. says

    I had issues with the second rise as well. The first rise doubles & the second one just seems to bulk a little bit. I’ve made it twice now & on the second turn I let it rise like an hour or more & it still just couldn’t get nearly as high as I’d wished. You think it may be due to high altitude? Is there any suggestions to alter for high-altitude?

    Regardless of the size though, the taste is great.

    • says

      Rachel — sorry to hear about your second-rise troubles. I don’t think the altitude is the issue since the dough is doubling the first time around. 1.5 hours for the second rise seems awfully long. What kind of vessel are you baking the bread in? If it is something more shallow then what I am using in the photos in this post, then you probably don’t need to let it actually double — the dough is so wet and delicate that in a larger shallower pan, it might not even be capable of rising so high if that makes sense. In my small, narrow bowls, it’s easy for the dough to climb. I hope that makes sense. Glad to hear the taste is great, and I wish I could help more regarding the second rise. I would love to hear back about your baking vessel because if that is not the issue, then I want to think more about this.

  81. shannon says

    A brilliant recipe and a gift to all who try it. Thanks to you and your mother for sharing. I used the graham flour and a 2.5 quart pyrex bowl of my grandmothers, and it worked beautifully. Feeding it warm to my children with their Sunday soup last night made me feel connected to the past, rooted to now, and that it is all going to be ok.

  82. katie a. says

    Hey there! Ive made the bread twice now and it is fantastic, but there is one issue.

    I use the same size pyrex bowl you suggested, but my second rise never works out. The dough always stops an inch or two shy of the rim, so when it comes out of the oven the loaves are very squat.

    I let them rise in the buttered bowls on the stove while my oven preheats. I have covered them with a tea towel both times. Everyone raves over your recipe, but Im my own worst critic and I would very much like to see high loaves coming out of the oven.

    Any ideas?

    • says

      katie a — I hear you…I would want the loaves to rise higher. Let’s see, I do not cover the loaves with a tea towel during the second rise, but I don’t think that is the issue. What kind of yeast are you using? And does the dough double in bulk during the first rise? About how long do you let it rise the first time around? And are you doing the warm-oven trick?

  83. Lindalou says

    I don’t think my first try was a success…still baking but it isn’t rising very high…still hopeful and will try again! Question, has anyone baked this bread in a stoneware loaf pan? I’m wondering if that’s my problem…smells divine! Going to try again but with different pans. Maybe a metal loaf pan? I don’t really have any glass bowls.

    • says

      Lindalou — I have not tried a stoneware loaf pan, but I don’t think that should be the problem. I haven’t tried metal either, but many of the commenters have used metal with success — they’ve used about 3/4 of the dough in the metal pan and baked off mini loaves or rolls in muffin tins with the remaining dough. Questions: what kind of yeast are you using? Did the dough double in bulk during the first rise? Glad it was yummy! Keep trying. Let me know if you have more questions.

  84. Cindy says

    I made the bread tonight and it was wonderful. However, mine didn’t rise like yours did. It was at the top of the bowl when I first started baking it but flattened during the baking process. I’m not sure what I did wrong. Great taste and I loved how the outside was crispy.

    • says

      Cindy — Glad to hear that the taste was great, but it would be so nice if the loaves could rise properly for you. About how long did the loaves rise the second time? It’s possible that they overrose — sometimes when this happens, the dough does fall in the oven rather than rise even more, which is the goal. Also, what size baking vessel are you using?

  85. CW says

    Thank you so much for sharing! This is by far the best no-knead recipe I’ve tried. Is there any reason why this recipe is not baked in a metal pan? Glass worked fine–I’m just curious.

    • says

      CW — There is no real reason for the glass other than the nice round shape. I think that’s why my mother started using her pyrex bowl — to give the finished loaf a more dinner loaf feel versus a toasting/sandwich bread feel. But the material of the pan shouldn’t make much difference in the flavor of the final bread. So glad you liked this!

  86. katie a again says

    Hey again!
    I use Fleishmans active dry and store it in my fridge. The dough doubles on the first rise (sits for an hour), and I have done the warm oven thing both times. On the second rise I have let the bowls sit on the stove while the oven heats. Is it possible the yeast is too warm?

    Thanks so much for your quick response! Im going to try the bread again tonight to see if I get a higher loaf. Fingers crossed!

    • says

      Katie — Gosh, it sounds as though you are doing it all right. I can’t see where a problem would arise. My only thought (and I am probably getting to you too late tonight…I hope your batch tonight turned out well) is to try letting the dough rise for a little bit longer on the first time around — like maybe an hour and half or so. And then, still let the bowls sit on the oven while it heats up, but don’t do the oven trick the second time around. I have no real method to my madness here, but I’m just trying to think about what I do versus what you do. Oh also, and I can’t remember if we’ve already discussed this, but what size bowls are you using? If they are a little bit larger than mine, then it makes sense that the loaves will be a little bit squatter. Good luck with it! I am happy to hear you are still experimenting.

  87. Daff says

    Hi! I followed the recipe to the letter and the bread did not rise the second time. In fact, it was barely 1/2 way up the bowl. I let it rise on a preheated oven. What is the problem? I would love to try the recipe again. Thanks!

    • says

      Daff — several commenters have had trouble with the second rise, and I while I don’t have a definite answer, I am thinking that the trouble is happening with the first rise. Even if you are letting it rise in a warm oven, it is still colder overall this time of year, and I’m thinking if you let the dough rise for 1.5 hours to 2 hours the first time around, you will have better luck with the second rise. I made a batch this afternoon, and I let it rise in the warm oven (preheated for a minute and then turned off) for about two hours so the dough was really fragile and jiggly when I gently shook the bowl. My second rise happened just as usual (if not a little faster) and the dough had crept above the bowl before I put them in the oven. I do hope you give it another try! When it turns out, it is such a wonderful treat!

  88. Jen says

    After 5 years of searching for the perfect easy and delicious everyday bread recipe, this recipe brought my search to an end! I tried bread in 5 minutes a day, but i just don’t love the flavor. I made the NY times no-knead recipe but while easier, it is not easy and it does not keep for more than a day or so. I tried the no knead oatmeal bread on this website, and its great for breakfast with peanut butter, but it is a little too sweets and the texture doesn’t make for great sandwich bread. This bread is perfect. I make a double batch once a week and freeze the extra loaves (which freeze beautifully). Then we take them out whenever we need bread. No more expensive store bought bread. Thank you so much for sharing!

    • says

      Jen — I am so happy to hear this. And I totally agree with you on your thoughts on the other breads as well as the no-knead oatmeal bread on this site — it is not a great sandwich bread, best used at breakfast for sure. And I am so happy to hear you are using the freezer as well — my mother’s is always full of this bread already sliced ready for sandwiches and toast.

  89. says

    I made this tonight with my girls! Loved it, probably didn’t raise as much as it should. Of course I left to look at Christmas lights and came back later than expected. The girls loved the flavor and they were so excited to punch it! Thank you for sharing! :)

    • says

      Tina — so happy your girls loved it and the experience of punching the dough. A number of people have had trouble with getting it to rise as high. I am perplexed and want to get to the bottom of it!

  90. says

    Hi! I’m trying this recipe today…sure am excited! Question though…what is the difference between making it with bleached all purpose vs. All purpose flour? I’m looking in my pantry and all I have is bleached. Will it not work at all? Thanks!!!

    • says

      Shannon — the bread will still turn out ok, but there is something about the bleached flour that affects the texture and flavor, and I’m not sure why. I’ve made the bread twice now with bleached flour and have been disappointed in the final loaves. I noticed, too, that I had to let the bread rise a little bit longer on the first round (closer to two hours) and the final color of the loaves just wasn’t as golden.

      It still makes nice toast, but it definitely is a different final product. It might be worth trying just so you can do a test-run with the process, but if you have the patience to wait till you get to the store next, that might be best :(

  91. samantha says

    it definitely did rise both times but went crispy and tasted a little greasy, is this because I used a vegetable based butter substitute and should I try it with a floured bowl instead?

    • says

      Gosh, Samantha, I don’t know. The crust of the bread definitely is crispy, which I love, and also a little greasy — it has a nice butter flavor. I’m not familiar with butter substitutes, but I would suggest olive oil over flour — I think the flour will burn, and the bread will stick.

  92. Dana says

    I tried this for the first time today and followed everything that you said. I used the Fleischmann’s rapid rise yeast. I left it raise for about 2 hours for the first raise (near a warm oven while I was baking other things), and then for over an hour on the 2nd raise (again on the warm oven). The 1st raise it doubled, but the 2nd raise barely at all. It looked like lumpy mashed potatoes, and ended up coming out a very stiff, solid bread. I used the 2.5 qt pyrex bowls like you did as well. Not sure what went wrong!?

    • says

      Dana — I am stumped. I am not surprised about the final loaf tasting stiff and solid if it didn’t rise much, but I am surprised about the second rise not working out. Did you in fact use the 2.5-qt bowl? Because I use a 1L (1-qt) bowl, which might make a difference. Because the dough is very fragile, a smaller, not-too-wide bowl works best for the second rise and for baking. I wish I could help more. Several people have had trouble with the second rise, and I am perplexed.

  93. laney says

    I am doing this RIGHT now and had to run over here and post a progress report.
    Everything went just according to plan…the way you posted it.

    I just lowered the oven temp (and since I am baking in both a glass bowl and cute lil’ ramekin’s, I turned them at this time, too.

    Well, I am SO excited. It smells and looks heavenly.

    I did not use forks to divide my dough (I just can NOT stand the sound of forks scraping…on anything…and just the thought of all those tines scraping…. *shivers*)… so instead, I just used my spatula and it worked out perfectly fine.
    Just scooped up what I needed to fill each buttered covered bowl, lol!

    Oh yea, and I loved the yeast tip, too about boiling the hot water and adding to the cold. I used it!

    Thanks for the great blog post…..hope i can wait for my little bread bunnies to cool! nom-nom! :)

    • says

      Laney — SO happy to hear this. I just want everybody to have these results. Can you report back post dinner when you get a chance? And I do know what you mean about the forks…glad the spatula worked out for you :)

  94. Barbara says

    OMG!!! I have been baking a no knead bread I found on Pinterest for months now and I’m so excited to have found this one!!!:)) It looks like allot of people are having problems with the second rise may I suggest pouring hot water in the second rise bowls/pans, let set for maybe 5 min. empty and dry well, brush with the olive oil or butter then add the dough and let rise. Sometimes cold utinsels are just a little to cold for the products, speaking from many trials and errors myself. On the way to the kitchen to test this bread…so excited….thank you sooooo much

  95. Ashley Harlin says

    Hi Alexandra! Just wanted to say that I randomly found your site but am SO glad that I did. I’ve been making this peasant bread now for a few weeks (sometimes twice a week) so that we have fresh bread for breakfast and lunch. My husband likes a slice of this bread toasted on a skillet with an egg and slice of cheese for breakfast – it’s delicious all warm and melted. Thank you for starting and sharing such a wonderful collection of recipes and photos!

    Semper Fi,

    • says

      Ashley, that breakfast sounds absolutely divine! I love the idea of toasting bread in a skillet and I don’t do it enough. Thank you for your nice words about the blog, and I am so happy you have had success with the bread. It’s one of my faves. Semper Fi to you as well!

  96. says

    I still can’t believe it, I made bread!! I am a bread baker. And I had no patience, did not wait like I should have for the bubbling, or let it rise one second past one hour, and they still turned out amazing. Holy cow, thank you :)

  97. Juenessa says

    My two loaves are in the oven now. We can hardly wait to slather in butter and strawberry jelly tonight for a snack! I had no problems whatsoever with the second rise. I’ll let you know how it turns out. Thanks so much for posting such an easy recipe to follow!

  98. Juenessa says

    Okay, first off the bread is delish!!! However, next time I need to really really butter the dishes because the loaves stuck and I had to really work to get them out. Secondly, the tops were a beautiful, deap golden color but not cooked enough on the inside. So as you suggested, on the second loaf (cuz the first one was gobbled down), I put it on my cookie sheet face down and cooked for another 5 min. I will master this recipe by making again!!!! Than you!

    • says

      Juenessa — Yes, this is true — slathering with butter is sort of necessary to prevent sticking. It also helps make a delicious crispy crust. Next time you make the bread, try these baking times: 15 minutes at 425ºF, 17 minutes at 375ºF — I have found this creates a nicer golden crust as well as a more evenly cooked inside. Let me know how the second time around goes!

  99. Ashley r says

    I just made this an it was sooooo great! but as everyone else is saying my second rise just didnt go as high as the first and I even let the second batch rise for 2+ hours to see If it might. I tried to read the other posts but didn’t see a great answer…. but here is my thought/question. I used a larger bowl, do you think the dough is too heavy and sticky to rise (the second time) In a larger bowl?
    As I’m typing this my other loaf just came out of the oven and it did rise a little more than the first but it fell in in the middle….???
    I’m going to test using different bowls and see if that has anything to do with it. I also am thinking my oven temp might be to blame. too hot or cold? any good ideas anyone??

    thanks for the recipe!

    • says

      Ashley r — I think what you are suspecting has been the biggest culprit with the second rise. After the dough is split in half, it really needs a small bowl to make that second rise go smoothly. Two hours, a time period which many of the other commenters have waited too, is definitely long enough (too long probably) for the bread to complete the second rise. What size bowl did you use? I think anything larger than 2 quarts is too big. I have a feeling your oven is OK. As long as it’s in the 400ºF range, that’s hot enough for the bread to cook properly. I know bed bath and beyond sells pyrex bowls in sets of three (kind of annoying that you have to buy all three) and that the smallest bowl is the one (I think!) that I use. I also, and this is kind of crazy, buy them on Ebay every so often — I just search for Pyrex 322 1L — if I see a good deal. Hope that helps!

  100. Lyn says

    Ashley r, many things could have contributed to your failed bread attempt. Humidity plays a huge part in whether yeast dough will rise properly. Also..too cool temps surrounding the rising bread will also hinder its rise.
    When baked bread falls in the center, that means it isn’t done. It needed more time to bake. You should be able to thump the bread and it feel very firm to the touch before you remove it from the oven.
    Keep trying. I suggest you try warming the oven slightly and turn it off and place the rising bread in that oven for the allotted time. Practice does make perfect and soon you’ll be turning out fabulous bread!!

    • says

      Courtney — I just have not had good results with bleached flour. I almost always use King Arthur all-purpose, but I have a bag of bleached flour on hand that I am working my way through bc it was all that the store had one day. Twice I’ve tried to make this bread recipe with it, and it just did not turn out well. There is something about the bleached flour that affects the texture and flavor, and I’m not sure why, but I have been disappointed in the final loaves. I noticed, too, that I had to let the bread rise a little bit longer on the first round (closer to two hours) and the final color of the loaves just wasn’t as golden.

      It still makes nice toast, but it definitely is a different final product. It might be worth trying just so you can do a test-run with the process, but if you have the patience to wait till you get to the store next, that might be best. I hope that helps!

  101. Brittany says

    I have made this recipe several times with different additives and it’s always been a hit. Even with my temperamental oven it comes out beautifully every time. Thank you so much for sharing this recipe!

  102. Ashley r says

    thanks great tips!
    my bowl was a 2.5…I’m afraid just too big. I was thinking of trying muffin pans for rolls. I’ll see if it goes any differently. Thank you both for your response! I’m still eating my sad loaf and it tastes great, just not very pretty. I also agree I think 2 hours on the second rise was too long, it changed the texture of the final bread.
    I’ll report back if I figure it out!
    Have a merry Christmas!

  103. Maggie Dove says

    Made it the first time and it was great. Second time… Even better. The third time I just added some sprinkles of dried rosemary and holy cow!!! I have so many ideas now for simple gifts that are homemade and delicious! Thanks so much.

    • says

      Jessica — you can, you just might not be able to fit all of the batter in one pan. I would do 3/4 batter in loaf pans and then make mini loaves in ramekins or muffin tins. Be sure to butter everything really well!

  104. says

    I love making this bread, it’s so simple and delicious. I use all whole wheat flour for mine and it comes out really moist and chewy.

  105. Karen says

    the 1 1/2 c. cold water to 1/2 c. boiling water wasn’t hot enough, my yeast didn’t foam and the bread didn’t rise very good, I
    tried 1 c. cold and 1 c. boiling and it worked perfectly and rose very fast, just letting you know what happened with me.

  106. says

    I made this tonight and mine looked NOTHING like yours. :( I thought I following the recipe and directions exactly. My end result was more of a dense, heavy brick. :(

  107. Joanna says

    I usually suck at making bread! But its Christmas so I like to make everything from scratch on the holidays. The bread turned out so yummy! Reminds me of Italian bread nice crust and chewy inside. Thank you so much for sharing a recipe even I cam get right!

  108. Peggy says

    I’ve made all of the no knead breads out there and they’re all delish, but this looks too easy! I’ll tell you heating and handling that 500 degree dutch oven is tricky lol! I can’t wait to try this one. Thanks for sharing.

  109. Diane L Harrison says

    This recipe is terrific. I followed it to the letter and used the baking tips ( thanks for that) and the bread turned out as promised. I went so far as to buy 2 Pyrex bowls on Amazon to ensure everything turned out well.

    • says

      Diane — wonderful to hear this! Do you happen to have the links to the bowls you purchased? I think others would find this helpful, and I could add it to the post. No worries if you don’t get this. Have a Happy New Year!

  110. Heather says

    Found you on pinterest. The bread turned out really good! Mine is very light and fluffy. I used one pyrex bowl and one pyrex loaf pan. Worked great. Thanks!

  111. Cris says

    How fun!!! Was super easy to put together! During the second rise I sprinkled some crushed rosemary on the top of one and left the other as the recipe says. Smell so good in the oven right now!!!! Thanks for sharing!!

  112. Victoria V says

    I am in love with this bread and have two in the oven as we speak! I do have a quick question though…could you all take a moment and comment on various bowls/pans and baking times? I have been having difficulty finding translucent Pyrex bowls in 1 or 1.5 L. Will the time vary, or baking suffer if I use a different bowl/pan? I was hesitant to buy the opaque Pyrex I have been finding. Any info you can share would be most appreciated. Best wishes. -V

    • says

      Victoria V — The Pyrex bowls are tricky to find without buying a set of three. I’ve purchased the kind I like (the pyrex 322 1L (1qt)) on ebay — kind of ridiculous, I know — and this looks like the right size too: but it seems kind of expensive for one bowl. As for times, if you use a metal loaf pan (which holds about 3/4 of the whole dough recipe), the total time should be about the same: 32 to 35 minutes. If you bake the loaf in smaller pans (ramekins or muffin tins), it will take less time — at least 20 minutes, but probably not much longer.

      For freezing: If you want the bread on hand for toast and sandwiches, I would let the loaves cool, then slice them into appropriate slices, then wrap about 6 slices together in plastic wrap, then tuck these wrapped bundles into a ziplock bag. If you want to freeze bread for dinner, I would just cut the bread in half or in quarters, wrap them up in plastic wrap, and again stick them in ziplock bags. Hope that helps! Let me know if there is anything else!

  113. lee ann says

    Made this bread last night. Loved it! My son is home on leave from Marines. Heading to Virginia in a couple of days for more training. Loved that connection as well.

    • says

      Oh Lee Ann — wonderful to hear this! We are in VA, too, and my husband is stationed at Quantico. If your son needs anything (not sure at what stage he is in his training), please don’t hesitate to email me. We are close to base. Happy New Year. Enjoy your son!

  114. sharon says

    1st try didnt work made yesterday better but today cut bread is moldy ???? Today mixed up oatmeal bread so dry had to add more water checked recipe over & over 3cups of water 6 cups of flour + oatmeal is it meant to be so dry ???? Thanks hope it still works

  115. bb says

    I love making bread. When I saw this recipe I couldn’t believe how easy it sounded. I made it today. I followed your directions to a tee. It turned out great. You gave really good instructions and the warnings about it being wet were needed. I would have thought something was wrong without the warning. Love this. Thanks for sharing

  116. RDS says

    I tried making it last night and had issues with the second rise. The dough still hadn’t risen even after sitting out overnight. I think the water may not have been quite the right temp and may have killed the yeast.

    Made this today. Amazing. Took just under 3 hours, start to finish, using all the tips and tricks in the recipe. I’m hoping my son and I have enough will-power to save some for my husband to try when he’s home in a few hours. If not, I’ll have to make more.

    I halved the recipe–used the 3-piece Pyrex set: the largest bowl for mixing, the middle bowl for the first rise (using the oven method), and the smallest bowl to actually butter and bake in. Turned out fantastic. Thanks for sharing!

  117. Doc says

    One hint, bread dough will NOT stick to an all cotton towel! Use all cotton and your bread will simply roll off the towel. Have been baking bread for 40+ years, never heard of this particular recipe! Thank you!

  118. Jessica says

    Made this last week, following the recipe exactly and it was perfect!! Even used some for a breakfast casserole on Christmas morning! Tried another batch tonight and decided to be a little more outgoing and used a combo of rye, AP and bread flour. Also used salted butter for the bowls instead of unsalted. Didn’t have such stellar results :( (Basically it wasn’t well baked all the way through and it stuck to the bowls pretty tightly despite the butter). Not sure if it’s the rye flour or the salted butter, though I’d suspect the flour. Oh well, it’s baked enough to be edible 😉 Thanks for the recipe!! I’ll be a little less adventurous next time!

    • says

      Jessica — bummer about the experiment, but I’m glad the original recipe worked out for you. I love the idea of adding rye flour here — my mother made us some delicious rye bread when we were home for the holidays. Maybe try using one cup rye and 3 cups bread or all-purpose?

  119. Michelle L says

    Love, love, love this recipe! Found it about a month ago and make it at least once a week now. I bake the bread in my metal pots as I don’t have oven proof bowls and it turns out fantastic!

    Easy cooking!

  120. Cindy says

    I made this today and it was very good! I was a little disappointed that it didn’t rise quite like your photo, but think the next batch will be better!

    Served with my first batch of homemade butter and it made a HUGE difference!!

  121. Stephanie says

    I tried making this last night, and the bread just wouldn’t rise enough. it got about 1″ from the top of the pan and stopped, so i stuck it in the oven and it came out even flatter than before. We did use white wheat instead of bleached, but I don’t have any bleached flour. Any suggestions? I wasn’t sure why it did that! Let me know if you have any tips! Thanks. P.S. it was really dense too!

    • says

      Stephanie– what size Pyrex bowl were you using? And what type of flour and yeast? Did you follow the recipe or make some changes? Let me know, and I’ll try to get to the bottom of it.

  122. Linda Walton says

    Just took this out of the oven, looks and smells wonderful. If it tastes as good as it looks it will be a favourite for sure. Very eas;y to make

  123. Chrissy says

    Trying this on New Year’s Day :) both loaves in the oven right now. Used the oven trick for 1st rise & it was great, doubled in size in 1.5hrs. Got worried on the 2nd rise bc it wasn’t going up much after 20mins so used the oven trick again & left it in for 15mins. Looks ok as its baking. Used 1 Pyrex bowl & a loaf tin. i have only 1pyrex bowl but was greedy so didn’t half the recipe 😛 hope both loaves comes out good. Thanks so much for sharing!

    • says

      Chrissy — I hope the loaves turned out well! Out of curiosity, what size was your pyrex? I have a feeling that is what is giving people trouble on the second rise. Happy New Year!

  124. Amanda says

    The title of this recipe is spot on except you forgot delicious! I made this a week or so ago. I should have known better than to slice it up just before dinner- we wound up eating both loaves for dinner with lots of Kerrygold butter. No complaints from anyone! LOL It is so easy and delicious. Thanks for sharing.

    • says

      Amanda — so great to hear this! Thanks for the note on the instant yeast, too — I should add a note to the recipe about that. And i don’t think it gets much better than homemade bread and kerrygold butter. Yum!

  125. Amanda says

    I forgot to mention that I substituted instant yeast from my freezer for the instant dry yeast. Didn’t need to proof it- just threw it all together. So easy!!! :)

  126. Heather says

    I love this baking method! I haven’t tried the bread recipe itself since I have a favorite no-knead recipe but using that bread with this baking turns out spectacular!!!

  127. Jill Brock says

    I’m a huge fan of no knead breads. I’ve been making them for years and couldn’t wait to try yours. It is on it’s second rise now and looks fantastic. Just a note, when scooping the dough out of the bowl after the first rise get your hands really wet and forget about utensils. The dough won’t stick to really wet hands. I’ll let you know how it comes out. Thanks for the recipe!

  128. wendy says

    I’ve been reading the comments for the last few days now and have seen where people have been having truoble. I made this last night after sitting on the recipe for a few weeks and wanted to share my fantastic results. I’ve always wanted to attempt homemade bread but it scares me. I decided to finally give it a go and did every step exactly as instructed. The warm oven trick for letting it rise worked great! My bread turned out wonderful and my family couldn’t get enough of it. I let it rise in a 4 qt pyrex then baked in two 1 qt pyrex bowls. I slathered my rising bowl with olive oil and the forks I used to beat it and break it apart and didn’t have any trouble with the dough being sticky or too wet to manage. I used gold metal unbleached AP, mccormick kosher salt and red star yeast- didn’t have any problems. I also did your lukewarm water method. This was so easy, we had fresh bread in a matter of hours!! Thank you for sharing this amazing bread! And thank you for all your helpful tips.

  129. hope says

    Im making this tomorrow and it sounds great just a quick ? do you have to use kosher salt or can it be regular salt i dont have kosher if it makes a difference with the recipe i`ll buy some kosher but just wanted to see if i could get by without it….Thanks , Hope.

  130. Janet Gernand says

    Thank you SO much for sharing this recipe with us…..I am making it now! I was wondering if I can forgo dividing the dough and just bake it in my 4qt Pyrex bowl? Have you tried this before? Would I have to adjust the temperature and and time? Thank you again!

    • says

      Janet — I am a little worried about the size of the 4-qt Pyrex bowl. It might work out OK because you are baking the whole amount of bread in it (versus splitting it in half), and if it rises ok on the second rise, I say go for it. You might have to bake it for 10 minutes longer or so. The best way to tell if it is done is to invert it out of the bowl and then tap the bottom of it — if it sounds hollow, it should be done; if it still feels soft, just return it to the oven out of the bowl and let it bake for 10 to 15 minutes longer. The reason I worry about the 4-qt bowl is because several people have had trouble with the second rise — the dough is just not rising — and I worry that it’s because the baking vessel is too big for the amount of dough they are putting in it — it’s such a fragile dough that it does best in smallish bowls. But, again, since you are baking the whole amount of dough, you should be fine. Good luck with it!

  131. Sarah says

    I have made this several times with AWESOME results!!! Usually I use bread flour (I only had bleached flour, next time I will purchase unbleached flour!). Tonight I used 1/2 rye flour and 1/2 unbleached flour and added 3-4tsp caraway seeds as I separated the dough into the 2 loaf pans. It turned out great! It will be a family recipe for a long time! :)

    • says

      Sarah — so happy to hear this! I love the idea of using rye flour. My mother made a delicious rye loaf when we were visiting for the holidays, and I have been craving it ever since. I might just have to take your suggestions and make a loaf of my own. Happy 2013!

  132. Melanie says

    Thank you for the recipe with step by step instructions and pictures. I just finished “punching down the dough and transfer to the bowls. I will let you know how it turns out. The reccamendation about the forks worked wonderfully. :)

    Thank you!

    • says

      Chris — You can use loaf pans. I think people have had the best success with baking off about 3/4 of the dough in one loaf pan, and baking off the remainder in muffin tins or ramekins. Always be sure to grease whatever vessel you are using really well with butter. And, you probably could divide the dough in half and bake it off in two loaf pans, but it might not rise as high as you might like. Good luck with it! Hope it turns out well for you.

  133. Melanie says

    Okay I finished the whole process. I used olive oil to grease the bowls. Thinking that adding the garlickey goodness would be awesome. Didn’t work. They didn’t come out of the bowls as planed. I tried the smaller one first and it was a disaster. I did let the other one cool a bit and pried it free. Still tastes awesome! Will use plain ol butter next time.

  134. NancyC says

    Made these for the second time with fantastic results. I ended up making 5 mini loaves. Froze 3 of them. Thawed and reheated in oven and it was the best. Thank you for sharing this recipe.

  135. Beth says

    I’m trying this now. All I have is bleached AP flour, so I hope it turns out ok. I’m not used to making bread, so I’m not sure what difference it will make using bleached versus unbleached AP. I guess we’ll see!

  136. René says

    I made homemade bread for the very first time tonight with this recipe, and it turned out worlds better than I imagined. Thank you so much for the helpful tips and pictures – I used them heavily to gauge my progress. The only bad thing that came out of this recipe is that my boyfriend loved it so much he expects me to make bread this good every night!

  137. Tammy says

    I have been dying to try this bread for weeks now. Had decided to make it on New Years Day and had the flu…. Got to make it today and it is fabulous…. Just have one question; What would have made the top hard? It taste wonderful and the texture of the bread was what it should have been, but I would describe the top as “too hard”. Any ideas? Thanks for sharing your amazing recipe…. :)

    • says

      Tammy — so glad you like the recipe. Sorry to hear about the hard top. Let me see — what size bowl are you using to bake off the loaves in? And, on what rack are you baking the bread on?

  138. says

    Oh man. This bread..its delicious. I’ve baked it several times since I found the recipe a few days before Thanksgiving (oh yes, I made it on Thankgiving and it was gone before we even sat down at the table to eat). I share the recipe with anyone who asks about it, and I’m enjoying a slice right now fresh out of the oven.

  139. Marti says

    Hi, just made this again. Cannot understand why dough was so dry this time. I had to add more water. Hope it will turn out okay. Any thoughts?

    • says

      Marti — hi. Sorry to hear you are having trouble with the dough consistency. What kind of flour are you using? I suspect that you just measure with a bit of a heavier hand — I bet if you were to weigh (on a digital scale) four cups of flour that you measure compared to four cups of flour the way I measure, yours would weigh much more. My suggestion would be to use 3 cups of flour the way you measure; proceed with the mixing process — adding the salt and water-sugar-yeast mixture; then add an additional cup of flour slowly, stirring with a wooden spoon until the consistency resembles that in the photo. I have been meaning to add a video to this post so people can really see what the ideal texture of the bread is. I hope that helps. Let me know if you have any other questions.

  140. says

    I made this bread this afternoon. Outstanding! I usually use my bread machine, but this was so crazy easy and it came out great. I put one half in a bowl, the other in a Pyrex loaf pan. Both were equally amazing. Thanks so much for the recipe!

  141. frances keefe says

    I was so excited to make this bread, but I must have done something wrong! it rose fine the first time, but second rise took twice as long and still didn’t quite get there, so when I baked them, they really didn’t rise at all. they are still in the oven, so I will let you know how they came out. :-(

    • says

      Frances — what size bowl are you using to bake off the loaves in? I suspect they are too big. Are they over 2 qts in size? The people who seem to be having trouble with this recipe are the ones using bowls that are too big. Two hours is too long for the second rise. I am going to make a note in the recipe. Sorry you had trouble with the second rise :(

  142. frances keefe says

    I should also say that there was not enough liquid, so I had to add some additional lukewarm water. maybe that was the problem?

  143. Karen says

    Uhhhhmazing! Made this tonight to accompany my roast and it was divine. Very easy and very delicious! Thanks for sharing!

  144. frances keefeY!y says

    apparently I really screwed up on this, and am so disappointed. it did not rise the second time, even after letting it rise for twice the time..baked it anyway, and it was doughy, as I expected.Will try again.I must also mention that with the prescribed amounts of flour, water and yeast, it was quite dry, so I had to add more water. perhaps that was my problem?

  145. Jo says

    Thank you for this. I just made my first loaves of bread tonight. And anyone who knows me can tell you that I do not cook or bake. Just wanted to start the year right by teaching myself how to cook via Pinterest. :) Yours was my inaugural dish. So happy at how it turned out!

    P.S. I made this with Whole Wheat Flour as I didn’t have unbleached flour here at home. Turned out great :).

    • says

      Rachel — I do not do anything differently, but from I understand, you do not need to “proof” instant yeast, so the step that calls for mixing the yeast with warm water with sugar for 15 minutes is probably unnecessary. This step is just included so people can test their yeast and make sure that it is active — if it foams after 10 to 15 minutes, you can feel good about moving on with the recipe… working with yeast intimidates some people. Hope that helps. Good luck with the recipe!

  146. frances keefe says

    Alexandra, I used the Pyrex bowls you recommended – bought them on amazon this week just for this purpose! :-) I think that I may have been heavy handed with the flour, as you pointed out in the post above. Also, I found that after the first rise, the dough was sticking to my tea towels, so perhaps I need to take them out sooner and punch them down. Finally, I also covered them during the second rise, so I will try again today and will make the appropriate adjustments. I will report back with my success (I hope!) If at first…as they say!

  147. Frances says

    Alexandra, I seem to be having difficulties posting comments. Let’s try again. I used the same bowls that you recommended – purchased them from Amazon for just this purpose! :-) I think there are perhaps several reasons for my failure: I may have a heavy hand with the flour, as you mentioned in a post previously, and I also may have let the bread rise the first time for too long — the dough was sticking to the tea towels. Then, I covered the dough during the second rise, which may also have created a problem. I may not have punched them down well enough after the first rise, either. Finally, I think that perhaps I put them in a too-hot oven to rise. I turned the oven on to 500 (convection bake), and when it got to 500, I then turned it off. Perhaps I should only have preheated it for 1 min, meaning NOT letting it get to 500? Thanks for your help…I’m not giving up and will give it another shot today!

    • says

      Frances! Hello! I emailed you, too, because, one, I am so sorry to hear you are having trouble with the second rise, but two, to thank you for your persistence and nice comments through this frustrating process — there is nothing more annoying than when recipes don’t turn out as planned.

      Ok, so, I am very happy to hear that you have the right sized bowls — that’s a great start. All of your thoughts about where things may have gone wrong definitely seem like possibilities, but I definitely think your oven was too hot! I really did mean to just preheat it for 1 minute total (not letting it get to 500 and then stay there for a minute) — I am going to make a note of this in the recipe as I suspect this may have confused others as well. The goal with the very brief preheating is to just create a slightly warm spot for the bread to rise.

      So, if you decide to make the bread again, which I so hope you do, I think you should: 1. Try to go a little lighter on the measuring of the flour — 4 scant cups or if you have a scale, 1 lb. 2 oz. 2. Do the first rise in the oven that has been preheated for just one minute, covered with a tea towel, for no more than 2 hours. Check after 1.5 hours. 3. Punch down the dough with forks, split in half, place in very well buttered pyrex bowls, and do the second rise uncovered on top of your stovetop, which should take no longer than 45 minutes. Preheat your oven to 425 — the warmth of the oven will help with the second rise if you place the bowls on top of the oven.

      Hope that helps! Let me know how your batch today turns out. I so badly want this to work out for you!

  148. says

    I am in the process of making this recipe as well and have found that my mixture was also quite dry, but I am moving forward because everything else seems to be going splendidly! I will let you know the end result.

  149. Lin says

    I just made this today – turned out great! I used a 9×5 loaf pan and then a shallow, square 1.5L ceramic dish. I put about 2/3 of the dough in the loaf pan and the remainder in the square dish. I did 10 min at 425 and then 25 min at 375. My dough also looked dryer than the picture so I added about 2 T of cold water when I was doing the first mix. I read your suggestion afterward about using less flour up front and adding more later. Turned out nicely, bread is chewy. Thanks for sharing your recipe!

    • says

      Rebecca — One Reader tried making it gluten free and had mixed results — it turned out ok. It was edible but dry and dense. If I get around to making a batch gluten free, I will be sure to post an update. Wish I could help more on this front :(

  150. says

    Wow! This is delicious! I only have 2.5L bowls and it still turned out. My one mistake was putting the bowls back in the warm oven for the second rise, making the butter melt and causing some sticking, but I pried the bread out and the kids love it. I’m hitting up the goodwills around here this week hunting for 1.5L bowls, and I might even blog about this recipe – first time in almost a year (it’s been a busy year).
    Thank you for sharing your mother’s delicious recipe!

    • says

      MaryBridget — So happy to hear this! Not about the sticking issue, of course, but that you like it so much. Flee markets are another great source for finding these bowls. Ebay, too, but they are a little more expensive ($10 each or so). Hope you had a nice weekend!

  151. Perry says

    Just tried this tonight.. Turned out great, even though I think I may have used a little too much flour and my dough didn’t look as wet as yours does as in the pictures.

  152. Perry says

    I also wanted to ask what you mean by “punching down the dough” with the forks. Are you actually supposed to poke at it with the forks? I just used the forks to detach the dough from the sides of the mixing bowl, then to split the dough in half.

  153. Tracy says

    Tried my hand at bread making tonight – to go along with a chili supper. Haven’t made bread in years. This turned out really well and my husband and kids enjoyed it – especially warm out of the oven and covered in butter. Thanks for sharing.

  154. Tammy Noakes says

    Made this yesterday in the 2.5L bowls and oh my goodness, soooo yummy! I make a no-knead artisan bread and hubby loved this even more! Thanks for the recipe, this will be my go-to bread from now on!! =)

  155. Lee Ann Haley says

    I’m so excited to bake my “bowls”! I have 3 more mins. before I put them in the oven but so far they are looking good! Bread recipes never seem to work out for me. Maybe this could be the one! Thank you so much for sharing.

  156. Beth says

    Thank you for posting. I am just curious, and I saw someone else had the same issue. Mine was not nearly as wet as your picture. I had to add another 1/2-3/4 cup of water to get it to even mix in with the 4 Cups of flour. It was 1 1/2 cups cold water and 1/2 cup boiling water, correct? I don’t mean to question what is obviously on the recipe, but am sure we put the right amount in because I was teaching my 13 year old about measuring.

    • says

      Beth — the measurements for the amount of water are correct: 2 cups total. Others have had the same issue, and so I have suggested measuring 4 scant cups of flour, or even starting with 3 cups of flour. You could mix 3 cups of flour with the 2 teaspoons of salt; mix the water with the yeast and sugar; add the wet to the dry; and then slowly add the last cup of flour, adding just enough to get the consistency right. Or if you have a digital scale, that’s the most accurate way to measure. Sorry for the trouble with the texture :( Hope the bread turned out well anyway.

  157. Denise says

    thank you for making the recipe available in pdf format! My laptop is not connected to a printer and this makes it so much easier for me to bring up and follow.

  158. Amy says

    I was so excited to try this recipe, but my dough did not rise the 2nd time.I put them in 1 and 1.5 L Pyrex bowls. What did I do wrong???? I used 2 tsp Sea Salt instead of Kosher (my sea salt was very coarse). Help! I really want this to work out for me! Any suggestions would be greatly appreciated!

    • says

      Amy — one question: when you let the dough rise the first time, did you do it in a warm oven? And if so, did you just preheat the oven for a total of 1 minute versus letting the oven heat up to its hottest setting and then heat there for 1 minute? I am trying to get to the bottom of why people are struggling with the second rise, and during the course of an email conversation with another Reader, I discovered that the issue was a misunderstanding in the instructions about the warm-oven step. I don’t think the salt should be an issue. And you are using the right bowls, so there shouldn’t be any issue with the baking vessel. I am truly stumped. How long did you let the dough rise the first time around?

  159. Caroline says

    Tried this recipe tonight. First time baking bread and it came out fantastic! Every step of the way went exactly as you said it would, which is a miracle since I’m somewhat recipe-challenged!

  160. Geri Laurine says

    OMG, I tried your bread this afternoon!!!! I used half white and half wheat and it was so good!! Although I dont think the second rise was as big as it should have been it still was the bomb!!!! Should we cover for 2nd rise? Does the rise matter if your cabin is damp or the humidity? Im new to this yeast thing, Thank you, Geri

    • says

      Geri — I don’t ever cover during the second rise, because it shouldnt take more than 30 minutes. I usually just place the bowls on top of my stovetop while it preheats. One question: did you let the bread rise in a warm oven the first time around? And if so, did you preheat it for a minute total? Or to its highest setting and then for a minute at that setting? I am worried the oven temp of the “warm” oven might be too hot for many of the people having trouble with the second rise.

  161. Jennifer says

    I tried this tonight. I was a little worried because it didn’t rise as high as yours did but I think my bowls were just the wrong size. It’s got a crispy crust and it’s light, fluffy and delicious on the inside. This recipe is a keeper!! Thank you!

    • says

      Jennifer — wonderful to hear this! Did you do the warm-oven trick for the first rise? And if so, can you tell me if you let it heat for a minute total or for a minute once it got to its highest setting? Thanks!

  162. Melissa says

    I’m so excited to try this! I was wondering though, have you ever added anything to it to give it a different flavor, like jalapeno or cheese?

  163. Scarlett O'Hara says

    WOWW!!! This is a fantastic and very forgiving recipe!! My first time ever working with yeast and making bread. I used whole wheat flour instead of the all purpose flour and topped my dough with rosemary / garlic/ sea salt on one bowl and italian herb/crushed red pepper/sea salt on another. It came out Fantabulous!!! I am so excited! I will be making this often.

  164. Linda says

    Hi There.

    I had the right size of pyrex bowls to use. Followed the instructions. Looked just like yours until the second rise. Same thing as some of the others. After 30 minutes it was not close to the top of the bowl. Also I wanted a clarification. In the directions it says preheat the oven to 450, grease bowls etc. Are you letting the oven sit at 450 the entire time it is rising? Your are not putting the bread in at that time I assume. I am guessing that it is for cooking the first 10 minutes. I am going to try this again. I bake bread all the time and have never had this happen. If you have figured anything new out I would be happy to hear. Thank you!

    • says

      Linda, hi! Ok, so I do usually preheat the oven to 425 right after I place the dough into the greased bowls. The second rise should take no more than 30 minutes, so I set my bowls on top of my stovetop while the oven preheats, and that usually provides a little heat to help the rising process along. I am sorry to hear about the issue with the second rise and want to get to the bottom of it. When you let the bread rise the first time around, did you stick it in the warm oven? If so, I am worried that the oven may have been too hot — did you let it preheat for a minute total or did you let it get to its hottest setting first, then let it heat for a minute?

  165. Dawn Dodge says

    I made this last night. I only had bleached all-purpose as that’s what my husband bought, but it didn’t seem to matter.

    I second what Linda just said, had the right bowls, let it rise two hours, but second rising did not rise as far. Maybe I should have let it rise longer than 30 minutes, but ran out of time. It did rise some more during baking, but not exactly like the pictures,

    Regardless, it was amazing! Both loaves were gone. My 17 year old son said, “You’re going to have to teach me how to do this”!! What a great husband he will be some day!

    Thank you so much for sharing!

    • says

      Dawn — I am so happy to hear that the bread was still amazing despite the issues with the second rise? I am losing track of everybody I have emailed, but did you let the bread rise in a warm oven? And if so, did you preheat if for 1 minute total, or did you preheat it to its hottest setting and then let it heat at that temp for a minute? I am worried that the troubles with the second rise have to do with the oven being too hot for the first rise.

  166. Beth says

    Thank you so much for getting back to me. The bread was out of this world wonderful!!! I am making it again today to take to work to share with friends, that is if I can sneak it past my kids…guess I had better make a double batch 😉 I have a feeling this one is going viral. Thank you so much for sharing.

  167. says

    I just made this and it is wonderful! I made one in a bowl and one in a round casserole dish ’cause that is all I had in the right size and it turned out just fine. I also really punched the dough with the forks and that did not seem to hurt it a bit. It was very very wet though and I could not seperate it in one go (i weighed the flour out, next time I might add a bit more), but again, didn’t seem to matter in the end. Thank you so so so so much for sharing this! It is now my go to bread recipe and I can stop buying commercial bread with all the yucky stuff in it!!!

  168. Anna says

    I just hate when people do this to someone who has posted a perfectly lovely recipe, but…..I wonder if anyone has had success with this bread with whole grain flour? I mill my own and can’t bring myself to buy the overly processed store bought stuff.

    Thanks for indulging a “your recipe is great, but what if you changed it in a major way” question.

    • says

      Anna, you are funny. First of all, I am so impressed that you mill your own flour. I had one friend in CA who did the same and swore by it. So, is 100% whole wheat flour what you are asking about? Or is even that too processed for you? The furthest I usually go with subbing whole wheat flour is half, but my mother has had success with 3 cups whole wheat and 1 cup white flour, and I think one Reader did in fact make the whole recipe with whole wheat flour and liked it despite it being a little dense. Hope that helps!

  169. Anna says

    Alexandra — What I’m using is 100% whole wheat, milled from grain….I use hard white or hard red grain and mill it on the “bread” setting.

    I can’t recommend milling your own highly enough…the flavor of freshly milled flour is as different as the difference between fresh and canned asparagus. I do it for the nutrition, but the flavor is a wonderful bonus.

    I’ll give it a try and get back to you…I can’t imagine why it wouldn’t be wonderful. Although, I have to admit that I do have a fondness for kneading. :)

    • says

      Anna — am I going to have to buy a miller? No, seriously, should I? Do you recommend a brand? I’ll have to hold off in the short term since I’m trying to be a good girl with the recent holidays behind us, but it would be fun to think about. So, do you buy grains in bulk? I’m so curious. This sounds like fun.

  170. michelle says

    Question! I don’t own glass bowls but I own a whole host of different glass pans. Glass pie pans, round casserole dishes, square casserole dishes and loaf pans. Would any of these be suitable?

    • says

      Michelle — Yes, definitely. I would go for the glass loaf pan first. Bake off about 2/3 or 3/4 of the dough in this glass pan, and make mini loaves in muffin tins or ramekins or in a popover pan. Your other pans will work, too, but the wider the pan, the flatter and more disk-like the ultimate loaf will be. Hope that helps!

  171. Becky says

    I love the almost no-knead bread recipe from Cook’s illustrated. I will definitely give this one a try! I love using instant yeast that I purchase from King Arthur, no proofing required or messing with water temperatures, just toss it in with the dry ingredients. Works perfectly and comes in the bags to be stored in fridge.

    • says

      Becky — great tips. I updated the post with a link to the instant SAF yeast on King Arthur Flour — that stuff is great. I use Red Star now, but for no particular reason…perhaps the free shipping on amazon now that I think about it, but I do love the instant yeast too.

    • says

      Myndi — only one Reader (that i know of at least) so far has attempted this recipe gluten free. She said it was good but not great — a little dense and heavy. I have some c4c flour on hand and have been wanting to try this recipe gluten free. I will report back if I make any discoveries worth sharing.

  172. Meg says

    Delicious!!!! I didn’t get them to rise more than half way the second time…. Not sure what I did wrong. Any suggestions?

    • says

      Meg — so happy to hear this. Questions: what size bowl are you using to bake off the bread? And how did you let the bread rise the first time around? In a warm oven? Did you see the updated notes in the recipe about creating that warm spot?

  173. Tracy says

    Hello, I want to give this a try. I bought two 1L pyrex bowls today and they just look so small. Yours look huge in the pictures compared to the ones I bought. I just want to make sure I got the right size bowls. It says 4 cups – 1L. Is that correct? Thanks, I can’t wait to try this.

    • says

      Tracy — that is perfect! I just measured 4 cups of water into my 1L bowl and it filled it up to the tippy top. The bowls are definitely small in real life. I hope this turns out well for you! Ive added some notes to the recipe, so hopefully the instructions are clear!

  174. Samantha says

    My dough wasn’t “wet” at all for the first rise. It was heavy and dense. I measured out the ingredients as noted. Help! It’s doing the rise right now, and I’ll let you know how it turns out, but I’m worried that it’s not sloppy enough!

    • says

      Samantha — I think we must just measure flour differently — others have experienced the same issue. If you end up liking the bread (which I so hope you do!), next time I recommend measuring out 3 cups of flour, mixing that with the salt, mixing the water with the yeast and sugar, mixing the wet with the dry, and then slowly adding the fourth cup of flour until you’ve got the right consistency. Does that make sense? Hope the rise is going well.

  175. Paula Lloyd says

    i made this last night and the dough was very dry. i even added more water so that it would mix well enough. the finished product was dry and hard as well. could it have been that i used whole wheat flour? i thought i read in one of your comments that you also used whole wheat, but in the pictures the bread looks a million times whiter than mine. i would love to try it again if you have any suggestions. thanks.

    • says

      Paula — Did you end up using all wheat flour? That will definitely create a dryer, harder, denser loaf. I rarely use anything other than white, all-purpose flour, but I note in the notes of the recipe that you can substitute as many as 3 of the cups with whole wheat flour, but the flavor and texture will be compromised. I suggest trying the recipe with white flour first, or with 3 cups white flour and 1 cup wheat flour, and then start adjusting after you see how that batch turns out. I hope that helps. Have a nice weekend!

  176. Celthis says

    So, I love the oven tip for rising. I keep my place pretty cool (why pay the gas bill, when I can just wear a sweater?) so my previous attempts were pretty poor. And I have no counter space so a no-knead is a must!

    My question is how long will this keep without freezing? I’m looking to make a sandwich bread on Saturday where one batch will last until the next weekend (assuming it doesn’t get eaten first!). I am just not interested in making a loaf of bread when I get home from work at 5:30 and I don’t need fresh bread at 9pm!

    • says

      Celthis — Without freezing, I would say that it keeps for 4 to 5 days if your place is pretty cool. The thing is is that after day 2, it really needs to be toasted for it to taste good — it definitely gets stale quickly. Do you have a freezer? Or do you just not really like freezing? I’m not the best freezer wither, but I do freeze bread. We always just slice it up, wrap it in plastic wrap — about 6 to 8 slices per pack — and then it take out and toast as we need for sandwiches or toast or dinner bread, etc. You might be able to get the bread to last for a week since you keep your place pretty cool, but I definitely notice mold spores on the outside of the bread after about 6 days or so — our kitchen gets surprisingly toasty even in the winter, and the ziplock bags are probably not the best storage option for them, but that’s what we do.

    • says

      Amanda — my oven is a piece of cr@p. Seriously, no convection setting, no anything really. The coil burnt out a few months ago, and I should have just replaced it, but my husband was able to fix it, which is nice…I suppose?

  177. Leah says

    I’m making the bread right now and so far so good. I use a heating pad on the lowest setting to help the bread rise. It’s a consistent and controlled low heat source that I have always used with pretty good results. Thanks for the great recipe!

  178. Meg says

    Thanks so much for your response! I have 2-1.5 quart bowls that I used. I did get good results with the first rise because I tried the oven trick. I removed them from the oven and punched them down with a fork. Then I was unsure what to do, so I put them back in the oven covered with the towel again. After 20 minutes I hadn’t seen much progress so I uncovered them and removed them from the oven. After 45 minutes they had only risen 1/2 way. It seriously was so tasty but not as pretty as it should be! Any ideas? Thanks again! Meg

    • says

      Meg — ok, great to hear you have the right sized bowls! That always helps. OK, next time you make it, I would do the oven trick, but make sure you read the updated notes — you only want to preheat the oven for a total of 1 minute and this can be at a low setting… the goal is to just create a slightly warm spot for the bread to rise. After the first rise (try to let it rise for 1.5 to 1.75 hours if possible), punch it down with the forks, divide it in half, place each half in your well-buttered bowls, and place the bowls on top of the oven (if you have a stovetop that is). Preheat the oven to 425. The heat of the stovetop will provide enough warmth for the bread to rise, and it isn’t totally necessary anyway to do this…it should rise just fine on its own provided your kitchen isn’t too cold. Let the bread rise for about 30 minutes uncovered. At this point, the dough should be near the rim of the bowl. Pop it in the oven for 15 minutes (I know this is different than the original instructions); reduce the heat to 375ºF and bake for 17 more minutes. The loaves should be nice and golden for you! Hope that helps!

  179. says

    I found your recipe a couple of weeks ago and I’m so excited to try it. Right now, it’s on the first rise and it smells so good (I love the smell of yeast, don’t know if that’s weird). I’m very excited see how my first attempt at homemade bread goes.

  180. Courtney L says

    This recipe is wonderful!! I’ve made it three times now and have also passed the recipe on to my mom and sister who also love it. Very easy and I love that I don’t have to knead the dough! Thanks for the recipe!

    I follow the recipe as is but add in some herb de Provence and about a tbsp of ground flax seed. I am making it this time with 1cup of whole wheat flour to the 3 cups in unbleached white flour. We’ll see how it turns out.

  181. Laura07 says

    Just made this and it is YUMMY! I made it just like the recipe except i only had bleached flour. It raised a bit during the second rise, but not as much as the pictures. I used one 1qt and one 1.5qt bowl. delish!!

  182. says

    Any suggestions for a baking vessel for someone who owns no glass bowls? The only glass I have is a pie pan and a 9×13 baking dish. I have regular metal loaf pans, as well as some various rectangular Pyrex baking dishes, but nothing quite the same size and shape as yours.

    • says

      Jaclyn — I would go with the regular metal loaf pans. If you have two loaf pans, divide the dough in half after the first rise, and place each half in the well-buttered pans; then let the dough rise for about 30 minutes — depending on how big your loaf pans are, the dough might not rise all the way to the top. If you only have one loaf pan, place enough dough in the pan so that it reaches about 2/3 of the way up, then bake off the rest of the dough in muffin tins or ramekins or something of the sort. Hope that helps!

  183. Kim H says

    I am making your recipe for the second time in 2 days. This taste so good. I will continue to make this instead of buying store bought!!

  184. carol says

    OMG.. made this tonight and it is by far the best and easiest bread i have ever made..i can understand other comments about eating it all before it cooled..this is the best ever bread!!.. when i get used to making it, i might add garlic and dill.. my family loves it

    • says

      Carol — So happy to hear this! Love the idea of your potential future variations. You won’t believe it, but in all of the years I have been making this bread, I haven’t added a single seasoning…only changed up the flours here and there. Thanks for the inspiration :)

    • says

      Alison — I would do 10 minutes at 425 and about 10 more minutes at 375 — they might need a few minutes more than that, but definitely check them at the 20 minute mark for doneness. Hope they turn out well for you!

    • says

      Lora — you do not have to use glass. I’ve always used glass bc that’s what my mother did, but many commenters have had success using a metal loaf pan — filling it 3/4 or 2/3 of the way up with dough (before letting it rise) — and then baking the rest of the dough off in muffin tins or ramekins or popover pans, etc. Definitely be sure to grease the pans well!

  185. Tracy says

    Made this last night and it was gone before I could set the table. Truly amazing and so simple. I was asked by 3 family members today when I was going to make it again. So yeah, it’s in the oven rising now!! I will be making this at least twice a week. Thank you Alexandra!!!

  186. Trish says

    Thank you so much for sharing this delicious and simple recipe! I’ve been baking homemade breads for years, always from scratch, but this is the first no-knead yeast bread I’ve made. I was looking for something simple that I could make with one hand while holding my 9 month old daughter in the other arm. I’m pregnant and had the worst craving for fresh bread, and she wasn’t feeling well that day. This was so easy and quick that I was able to do everything without setting my daughter down (I’m really good at multi-tasking with a baby, but there’s no way I could’ve made any of my old go-to doughs with one free arm)! Thank you so much! Not only did it turn out incredibly well, it’s now my husband’s favorite bread! I just found the recipe a week ago and I’ve already made it 3 times. My 6 year old son adores it, my husband eats it for lunch and with dinner, and my baby girl goes crazy when it first comes out of the oven. I can’t thank you enough! I’ve only been able to bake fresh bread about once a week since we had our little girl but now we can easily have fresh bread every day! Oh and I used all bread flour, weighed the flour instead of measuring by volume, and baked them in 1.5 quart metal mixing bowls. A perfect recipe with outstanding attention to detail!

    • says

      Trish — loved your comment. It made me laugh because when I was writing the post, I almost mentioned something about being able to make it one handed with a baby attached to your hip no less. I often find myself in the same situation. Measuring the flour by weight definitely makes things easier. Anyway, I am so happy to hear that you and your growing family like the bread! Congrats on the one on the way… you certainly have your hands full!

  187. Kala says

    We have made this bread twice in the last week and it has turned out perfectly both times. The first time I used regular all purpose flour and the second time my husband made it and he wanted to use about 1 cup of whole wheat flour…Delicious! It made fantastic toasted cheese and some of the best garlic toast that I have ever had. This will definitely be a staple at our house….easy and super yummy.

    • says

      Kala — so happy to hear this! I love adding a cup of whole wheat flour, too — it feels a touch healthier, and I love that golden brown color. Yesterday I grilled a few pieces on my panini machine to dip into soup…so good! Love the idea of garlic toast.

  188. Lora says

    Have you ever tried to freeze the dough before the first rise? I am wondering if i could mix up a few batches and freeze them? i am going to try one batch and i will let you know how it turned out. I would assume you could and then when it thaws it will do its first rise? Gonna experiment. it would be nice to have a few batches made up all ready so you can set out in morning and bake off by afternoon.

    • says

      Lora — I haven’t tried this experiment, but I love the idea. I have a feeling it would work. I used to do this with pizza dough, but I’m wondering if pizza dough is more forgiving bc it’s so flat? Would love to hear how your experiment works out. In the meantime, I might have to try this one out as well.

  189. Britney says

    Second time making this bread. The first time I tried it was actually my first crack at making bread…and it turned out AMAZING!! Ill be making it for garlic toast tonight for dinner and can’t wait! Thank you so much :)

  190. Ginger says

    Have you tried baking this on a stone? I know it’s not artisan bread, but I lack pans where I’m staying on vacation and was wondering if a couple free-form loaves would work!

    • says

      Ginger — I’m afraid I have not. I don’t think it would fare so well — the dough is so wet, and unlike the Jim Leahy bread that starts out wet but in the long 18-hour rise builds some structure, this fast-rise bread just doesn’t — I don’t think at least — have the strength. You of course could try it, but I have a feeling it will bake into a more ciabatta (a large one) or flat, long loaf. I hope that makes sense.

  191. Natalie says

    Has anyone tried this with cinnamon and sugar? I have made 6 batches the past 3 days (LOL) and today I’m trying to make a cinnamon sugar loaf. I’ll let you know how it comes out. I also would like to try some with herbs and cheese.

  192. Elyssa says

    Okay so this bread is super amazing although VERY time consuming in comparison to other breads I’ve made. And you absolutely can NOT use olive oil! It doesn’t work my bread stuck to the dishes really bad even though it tasted good I had to mutilate it to get it out of the pan! :(

    • says

      Elyssa — I’m glad to hear you liked it despite the sticking of the bread in the pan — butter, and a lot of it, is the best way to go. And I’m a little confused as to why it took so long. What part took the longest for you? The mixing? Or the rising? This is the fastest bread start to finish I have ever made.

  193. Karen says

    Thank You for this recipe, one awesome tip I have found when using a bread pan is to line it with parchment paper, just form it in you pan don’t worry what it looks like, your bread pans will stay clean with zero sticking!! Can’t wait to try your Artesians!

  194. Becky says

    How would I make this using fresh ground whole wheat flour? A friend of mine has a mill and just gave me some wheat flour but I am not sure if it can be used in the same way as bread flour; can you give me some advice?

  195. Melanie says

    This will be the third time I have made this since the start of January. Today I am subbing 1 cup whole wheat flour to see what happens. I don’t know if it’s because it is colder than usual inside my apartment or it’s the denser flour. But, it doesn’t seem to have risen as much as the original recipe. Let you know how it turns out. Smells good. :)

    • says

      Melanie — whole wheat flour definitely will affect the rising time as well as the texture of the ultimate loaf, which will be denser and a little dryer. How did it turn out? I find that the whole wheat adds a “healthier” taste but is still enjoyable if perhaps not as delicious as when made with all white flour.

  196. Jessica says

    I am so excited to try this!! I have it in the first rise right now, but I think there is too much flour. I did 4 c of KA bread flour, but it doesnt look wet like you were saying, although it is very sticky. I am hoping it turns out well- we shall see!! Keeping my fingers crossed! Thank you for the recipe!! I love simple, easy recipes like this! :-)

  197. Jessica says

    Thank you so much for posting this recipe! I have my very first batch in the oven rising right now! I love simple, easy recipes like this….will be adding this to my collection of recipes. :) I just have one question, my dough is not wet like in your picture. It appears there is too much flour, even though I followed directions, adding 4 c KA Bread Flour. I do not have a scale, so my only option is using the measuring cup. My dough looks like other bread dough, soft and floury, although very sticky. Is this normal or did I somehow get too much flour? Can I add more water to the recipe when this happens or will that screw it up? Thank you again, I am going to keep trying until I get it right (that is, if this batch doesn’t work out) :) Happy Sunday!

    • says

      Jessica — this has happened with several of the commenters, but, it sounds as though your dough isn’t too far off in texture — the dough definitely is sticky. I’ve been meaning to make a video so people can what the ideal texture of the bread is. Next time you make, measure 4 scant cups, or even 3 cups as you normally measure them, then mix the flour with the salt, and the water with the yeast and sugar; then mix the dry with the wet and slowly add the last cup of flour until the right consistency is achieved. You can, as you asked, always a tablespoon more water to get the consistency right if you’ve added too much flour. Thanks for your nice comment and enthusiasm! I hope you do give the bread another shot!

  198. Ryane says

    Made this tonight and it was wonderful. Next time I’d love to use wheat flour, would I change anything else to do that??? I also had no idea I could put my Pyrex mixing bowls in the oven. So glad I found this recipe and my hubby was pretty happy too.

    • says

      Ryane, you can definitely substitute wheat flour, just be warned that th final loaves will be denser and dryer than the loaves made with all-purpose flour. You can of course go for it and all whole wheat, but it might be a good idea to try half whole wheat the first time you try out using whole wheat flour, and see how you like the flavor, and then adjust accordingly. Personally I think 3/4 whole wheat 1/4 all-purpose is the best ratio when whole wheat flour is used in a larger amount than the white. Hope that makes sense!

  199. Julie says

    Been making all sorts of bread for years, in fact my weekend does not feel complete unless I have had a little bake – This has got to be the easiest bread ever in the history of bread making and I urge people that have hesitated making bread, to try it just once. If the 2 forks are a bit hard to manage, try spray oil on your hands or a spatula.

    SOURDOUGH NOTE – I had a 100% hydration sourdough starter on the go that needed to be divided/poured off, so I used 1 cup of it in the last batch of this bread (it replaced 1/2 cup of flour and 1/2 cup of water from your recipe) – this also made an excellent loaf with heaps of flavour.

    • says

      Julie — thanks for these tips. I actually have some leftover starter on hand at the moment that I’m not sure what to do with — I am in the process of making a chocolate cherry bread from Metropolitan Bakery, and it called for a starter, but it made too much. You seem to be comfortable working with starters? May I ask some questions? How long will it last? And, I have noticed that separation/division you descibed — should I pour away the liquidy part and discard? Any tips would be much appreciated! Thank you in advance.

  200. Kmom says

    I made this last night and even though the house was freezing it turned out great! I baked it in a 1L bowl and it rose beautifully and quickly both times (1 hour first rise, 1/2 hour second rise). I microwaved my bowls before each step so that they would be warm (not hot) and I used the oven trick with a dry towel. It was beautiful and delicious!

    I really think some houses can rise bread and some can’t. Bread rises great here but at my old house no matter what I did or where i put it to rise it wouldn’t rise at all.

  201. Stephanie says

    This is the first yeast bread that has come out correctly for me. My husband even ate it! Thank you for the wonderful directions and photos.

  202. Michelle says

    I have made this bread twice and both times the dough wasn’t as wet as it looked. In fact, it wasn’t even moist enough to form a true dough. I double and triple checked my measurements the second time and it still was the case. I just drizzled more water over it until it looked like the dough pictured and it baked up fine. Of course I was cutting the recipe in half both times (because I thought that I didn’t need two giant loaves of bread…..wrong). I made two half recipes two days in a row so I guess I needed that much bread after all! But overall the bread is heavenly. Delicious. The bomb. My boyfriend casually refers to it as “that boss ass bread.” Excellent recipe. So buttery and crispy and lovely. Mine never turns out quite as large and puffy mostly because my container options are limited. Thanks so much for the wonderful recipe!

    • says

      Michelle — wonderful to hear this… I was worried as I read the first part of the comment. It sounds as though your improvising with water worked out nicely. Glad the boyfriend approves too!

  203. says

    I made this bread the other day and it was fantastic! It was very easy to make and sooo delicious. The only downfall is that it’s so tasty that it’s hard not to eat all of it in one sitting :) From now on I will only make this if i know im having company or feeding lot’s of people – my hips can’t handle the leftovers.

    It is absolutely delicious toasted with nutella or jam. It also went really well with creamy soup.

    Thanks so much for the recipe!

  204. Michelle says

    What if I wanted to bake one loaf? Have you tried that? I have a beautiful cast iron pot I want to use. What would the cooking time be?
    Thanks :)

    • says

      Michelle — I have not tried halving the recipe, but a recent commenter successfully did… though she immediately made another batch bc one wasn’t enough :) Since I have never baked this bread in a cast iron vessel, I can’t say for sure, but I don’t think I would make any adjustment to the time or temperature initially. Maybe after you turn the temperature down to 375º, set the timer for 15 minutes to see how it’s looking, and then make the call on how much longer it needs in the oven — 5 -10 minutes, etc. Hope that helps!

  205. Stephanie G says

    Alexandra, your recipe for your mothers pheasant bread was really great. I made it tonight, and it turned out just like your picture. I will make this again. Thanks so much. Stephanie G

  206. Stephanie G says

    Alexandra, your mothers peasant bread was really good. I made it tonight and it turned out just like your picture. Thanks so much. I will make again soon. Stephanie G

  207. Mary says

    Hello! I’m in the middle of making this recipe. The dough has been rising for 2 hours, but it it hasn’t swelled much. I live in Denver, do you know if the altitude could make a difference? It’s also a little chilly in the house, so I set the bowl close (but not too close) to the fire.

    **Just a note, I whisked flour, active yeast, sugar, and salt at once, then finally i put in the warm water.

    • says

      Mary — gosh, I don’t know. I always whisk the water with the yeast (even when I use instant yeast) and sugar and let it sit for 15 minutes or so to make sure that its active but also because I think it helps with the rising. But I think the altitude and the cold weather could be playing a role too. I’m sorry you’re having trouble with this :( If you give it another go, I suggest mixing water with yeast and sugar first and then proceeding with the rest of the recipe.

  208. betty says

    I am making this bread for the first time and I’m so excited. I have never made bread from scratch before I always use a bread machine. I didn’t have the right size bowls so I used a loaf pan and two ramskins. I do have a 2 quart Pyrex glass bowl do you think that would be to big to have the bread come out right? Please let me know what you think. also do you know where you can buy the 1 quart bowls? Well thank you for your tone.

    • says

      Betty — so happy to hear you improvised with the loaf pan and ramekins. I worry a little bit about the 2-qt bowl being too big but it doesn’t hurt to try. I would bake nearly all of the dough in the 2 qt bowl maybe again with the exception of two ramekins-worth of dough. And a Reader sent along this link where you can buy the bowls:

      You might try amazon and eBay as well. Flee markets are great, too.

  209. Candice says

    I made this bread last week following your recipe exactly and it turned out perfectly! My first attempt ever at baking bread, and thanks to your amazing recipe, it was a terrific success! Today, I decided to experiment a little by adding cinnamon and raisins and using half white flour and half wheat flour. It also turned out perfectly!! I can’t wait to bake more!! Thank you! Thank you! Thank you!

    • says

      Candice — wonderful to hear this! Love the idea of your variations. I recently made a faux focaccia with the dough — so good! I think this dough is more adaptable than I imagined.

    • says

      Bev — that is genius! Love that idea. I havent tried that myself, but if you can find oven-proof bowls that are in the breadbowl size, then I say go for it. And please let me know how it turns out. But yes, definitely dividing the dough into thirds or quarters will work beautifully.

  210. JBrad says

    I made three attempts with this recipe. First batch didn’t rise 3 hrs! Tried md batch yeast proofed well so mixed with flour it was dry so I added about 1/4 c more water to get it wet looking took 2 hrs to rise. 3rd batch I realized my first 2 batches I had switched the proofing suggesting and had 1 1/2 cups boiling water to 1/2 cup cold water! I killed my yeast! Well definitely with the first batch, 2nd and 3rd batch were much more successful!
    As I was letting my dough rise though I left bowl over stove top for warmth as I preheated oven but ended up cooking the bottom half of the dough during the first rise!
    I was able to cut off the cooked parts and made a beautiful loaf! It’s been a journey to my success but we are enjoying it so much now that I have worked out my kinks I will be making this more often!

    • says

      JBrad — what a journey! I commend you on your persistence and am just so happy you have worked out the kinks and are now making delicious homemade bread! These sorts of things are always a learning process.

  211. says

    Hi! I baked this today and it was amazing!! I actually did end up using larger bowls (as I didnt realise that the tiny bowls I have were actually 1L bowls) but I still divided the dough over two bowls so my version was a little flatter than yours. But still so good and much better than bread out of the bread machine! I had a bit of trouble getting it out of the bowl though, but I may not have used enough butter. Will definitely make this again soon in the right bowls with more butter and hopefully they will come out perfect then :) As for the quantity, My boyfriend and I finished off one loaf for breakfast, so it’s a good thing the recipe is for two! Thanx so much for sharing this :)

    • says

      MJ — so happy to hear this. And yes, if you don’t use enough butter, sticking can be an issue — I am so liberal with the amount of butter I slather in those bowls…it tastes so good!

  212. Jessica says

    Hi- I just wanted to give you an update, as my first attempt was rising in the oven when I posted my comment. The bread turned out FANTASTIC!!! The top was a little on the dry side, that is where it looked like there was too much flour. BUT, my husband gobbled down the top pieces pretty quickly, so it didn’t affect the outcome! :) It was so buttery and moist, and just plain divine! I am going to be making another batch in just a few minutes, thank you for your reply and those tips. I am going to use them this round. :) THANK YOU SO MUCH for this recipe, it will now forever be in my recipe book and I am looking forward to passing the recipe down to my girls. :) Again, HAPPY SUNDAY! :)

  213. swgma says

    Made this bread today….and must admit, I was very skeptical. Boy howdy, am I glad I was wrong! This bread is outa this world!!!! Thanx for sharing…can’t wait till morning so I can slather both sides of a slice and fry it in my cast iron skillet. We like out toast fried. It is such a hearty bread. Again, thank you sincerely, this is my fave bread now. SWGMA

  214. Kelly says

    This bread is fantastically easy to make, and makes great garlic bread! I’m serving it tonight with some broccoli cheddar soup, and will be making garlic toast for sure. Yum!

  215. Nicole says

    I actually had a really hard time with the directions, each step seems to be a paragraph long and contain multiple steps. You mention a second rise in the narrative but never actually say what the process is for it – I missed that while I was making it. Then again, I cook professionally and I am used to very short, concise instructions. I’m going to see if I can go through the whole thing and trim it down into something that I can understand better.

    Mine did not turn out at all. I did attempt a gluten-free version because my daughter has Celiac, so that could have had some part to play. I will try and try again until I get it right though!

  216. Tanya says

    Baked this bread today and it is so good! My husband and two year old daughter both loved it. I love working with bread dough and finding different recipes and this one is definitely a keeper. I don’t have a Pyrex baking dish so I used 3/4 of the dough in my loaf pan like you suggested and used the rest of the dough to make little buns using my whoopie pie pan. The little buns are perfect for my toddler’s little hands and I have to admit, I ate four of them in one sitting. Lol. They are that good! I also made panini’s with it for dinner tonight and it was just perfect! Thank you for the amazing recipe!

    • says

      Tanya — I’m so happy to hear this! I know, aren’t the little buns perfect for toddlers and adults alike? We use the bread for paninis all the time — whenever we have leftover chicken or steak or even bacon with cheese and pear or apple. So good! And I’m so happy you like it!

  217. Carla says

    Thank you soooo much for sharing this recipe. I have forever wanted to make/bake homemade bread, but was incredibly intimidated with the usual knead, rest, punch, etc, etc. The pictures and the detailed directions made this extremely easy. I tried it today. Not sure what I did wrong, but my dough was not wet as you described. It turned out fine, the family and I love it. Not to mention how much I loved making it by hand, not machine. I will make it again, as soon as we eat this batch. Thanks again!

    • says

      Carla — so happy to hear this! Other commenters have had the same issue with the flour. I use a scale and you probably use measuring cups, which is where the discrepancies occur. I’m just happy it turned out well despite the dough not being as wet as the pictures. If you make it again, try measuring 4 scant cups of flour. So happy you like it!

  218. Kelley says

    Definately gonna try this recipe for when I’m pressed for time. I recently discovered my dishwasher is perfect for raising my bread dough, thanks to my ingenious sister. After the washer is done and unloaded, I put my covered bowl of dough in and shut the door. The combination of warmth and moistness does an awesome job getting the dough to raise!

  219. says

    Hi again, thanx for the butter tip, have just baked another two loaves in the right sized bowl this time and with plenty of butter. They exactly like in your picture and they came out of the bowl very easily this time :) Yay!

  220. Amy says

    Ever make the bread substituting some other oil for butter? One of my kids has a dairy allergy and I would hate for him to miss out! I suppose olive oil would work too?

    • says

      Amy — I wish I could say for sure about the olive oil, but I can’t…some people have tried using oil vs. butter and have had sticking issues. If you try it, just be very liberal with the amount you lather the bowls with — the bowls need to be well greased to prevent sticking. I hope that helps! Wish I could give you a more definitive answer.

  221. says

    Found this recipe via pinterest – I’ve never made bread before (other than banana bread) – but since I had all the ingredients in the house, I thought I would give it a try – it is wonderful!! the kids love it and me too :)
    So easy and so cheap to make! Thanks so much for sharing :)

  222. Vicky says

    I found this recipe the other day and am getting ready to make it. Was wondering though, has anybody tried freezing the dough? There are only 3 of us at home and I’m thinking that 1 loaf at a time would be plenty plus I only have 1 bowl that I could use.

    • says

      Vicky — I haven’t tried freezing the dough, but I think it’s worth a shot. After you punch down the dough (after the first rise), I would wrap one half in plastic wrap and stick it in the freezer. When you are ready to bake it, I would grease your bowl very well with butter, plop in the frozen dough, and let it rise in a warm spot until it’s just below the rim. Report back if this works out for you. The bread does freeze well after you bake it, too. I always slice up one of the loaves and wrap it in plastic wrap and stick it in a ziplock bag. It toasts up really nicely. Hope that helps!

  223. Matthew Black says

    I have to tell you I stumbled across this page a a few months ago and we are sooooooooo addicted to this bread. The taste of the bread is out of this world, and even toasts up nice in the toaster as well with butter and jelly. TY TY TY

  224. Bernadette says

    Can’t wait to try the recipe. Unfortunately I don’t have any bowls smaller than 2.5 qt. Could I use round corningware dishes instead?

    • says

      Bernadette — yes, definitely. Just make sure to grease whatever vessel you use really well with butter, and use your judgement about how high to fil it with dough — you want it about 2/3 filled with dough before it starts making that second rise. I have used ramekins, popover pans, muffin tins, loaf pans, etc. — they all work!

  225. Mere says

    Any idea if this can be done with a good gluten-free flour blend? I miss bread soooo much since I had to go gluten-free.

  226. Melissa says

    This recipe is awesome!! It is great with some dill weed mixed it or cracked pepper and a little shredded cheddar! Also good with some Italian spices mixed in! Used this recipe to make treat baskets for several friends for Christmas, it was greatly appreciated since most people give cookies and sweets for the holidays!! My baskets contained a large loaf of this wonderful bread, a cheese ball, and a hickory farms beef stick!! Thanks so much for this wonderful recipe!!

    • says

      Melissa — so happy to hear this! Love all of your variations as well as the sound of your gift baskets. I think non-sweet treats are always a welcomed change at the holidays!

  227. Heidi Marie says

    I am making this bread as I type this and I am kinda worried that it won’t turn out right. Because when I mixed the water mixture with the flour the dough wasn’t “wet”. I had to hand knead it to get all the flour to absorb with the liquid. The dough looked really dry to me.

    I am hoping I am worrying for nothing but if this doesn’t turn out do you have any tips for making the dough wetter? Should I have added more water? I followed your instructions to a T.

    • says

      Heidi — this has happened to a number of people — your four cups measured using dry measuring cups is probably more flour than the four cups I measure using my scale. What I have suggested to others is to measure 4 scant cups of flour, or to measure 3 cups of flour and to slowly incorporate the last cup of flour after you have mixed the water-yeast-sugar mixture with the flour-salt mixture. Others have added a few additional tablespoons of water to make the dough a little wetter, and that has worked for them. Hope this turned out for you!

  228. says

    Made this bread and LOVE it. I’ve been enjoying it with just a little basil pesto spread on it (not toasted). Amazing, already referred three friends to your recipes! Thanks so much for sharing.

    • says

      Lisa — wonderful to hear this and thank you so much for referring friends — you are too kind! Love the idea of basil pesto on this. Seriously, in the summer, this bread, with a little pesto, a ripe tomato, some fresh mozzarella…heaven!

  229. marianne says

    googleBaked cornbread today, rose nicely, but doesn’t’ look like it rose to the same height before baking. How large are your bowls, perhaps chipmakers a difference. Haven’t had a taste yet, but it smells good.

  230. Amy says

    I have done a lot of no-knead sourdough baking. It is just too cold in my kitchen right now to support the mother. This is a welcome and delightful substitute. My house smells wonderful and my guys are happy. The crust is just crispy enough and the crumb is not too dense! I used a 11/2 qt corningware casserole and a 11/2 qt pyrex bowl.

  231. Samantha says

    I’m currently making this and added two table spoons of honey! Hoping it doesn’t mess it up. I was just really craving honey haha

  232. says

    OMG! I have tried so many times to make bread without any luck… but this one turned out great! we are only 2 in my house so I cut the recipe in half and it turned out great… I had the same issue of the dough not looking “wet” but after the first rise it got much better! Thank you for the oven idea!!!

    • says

      April, hi, did you ask a question about freezing? So sorry if I missed it. I replied to Vicky’s questions a few days late:

      Vicky — I haven’t tried freezing the dough, but I think it’s worth a shot. After you punch down the dough (after the first rise), I would wrap one half in plastic wrap and stick it in the freezer. When you are ready to bake it, I would grease your bowl very well with butter, plop in the frozen dough, and let it rise in a warm spot until it’s just below the rim. Report back if this works out for you. The bread does freeze well after you bake it, too. I always slice up one of the loaves and wrap it in plastic wrap and stick it in a ziplock bag. It toasts up really nicely. Hope that helps!

  233. Nicole says

    I read through the comments and I’m sorry if anybody has asked this, but I have never seen bowls like these before that you can put in the oven. Do you know where I can buy them? Thank you!

  234. Alexa says

    I just wanted to say thank you… I was very hesitant to make it but decided to give it a shot anyways. I didn’t realize my flour was bleached however. That doesn’t change the fact that this bread is DELICIOUS!!! I had to make it again to verify I wasn’t going crazy. Its so simple yet so yummy! My husband every requested I make it again. I’m the kind of person who has to eat like a pound of butter on my bread… I prefer this bread plain with nothing on it… so thank you again!!!!!!!!!

    • says

      Alexa — I am so so happy to hear this! I don’t know why my bleached flour variations didn’t turn out so well… I might have to try a different brand of bleached flour and then modify my notes, bc people should know that bleached flour will in fact work. Thanks for writing in! So glad the husband approves of the bread too!

  235. shannon says

    Just had a thought as I was eating my toast, your toast!, with homemade blood orange marmalade this morning…what a great gift it would be: a pyrex bowl, a pound of graham flour, the recipe, and maybe a cute flour sack towel. A gift I would love to receive! I am making this bread every Sunday afternoon and just love it. Thanks again for sharing it.

  236. Janie says

    Try a grilled cheese with this bread! Or toast. It gets so crunchy and yummy. This is the best bread Ive ever made. And super easy. Two of us ate a loaf each in 5 days. I made two more loaves today.

  237. Leah says


    I made the bread today. It came out beautiful on top. When I turned it out, the bottoms were not browned yet so I put them back in the oven, upside down for 5 minutes. While in the oven, the bottoms sank in…I was so sad! They had such promise. Any idea what I did wrong?

    Thanks so much!


    • says

      Leah — so sorry to hear this. I think, unfortunately, and I am sure you followed the instructions regarding the time, so you are not to blame, that you turned them out a little too early. I would have done exactly what you had done — placed them upside down directly on the rack — and let them cook for 5 to 10 minutes longer, so your instincts were right. Recently, I have had better luck achieving a nice golden exterior on all sides by baking them loaves for 15 minutes at 425F and then 17 to 18 min at 375. If you feel like giving the recipe another shot, try that timing, and if you turn the loaves out and they still look underdone, place them back in their bowls and continue baking them in their bowls for about 5 to 10 min longer. Sorry for the trouble. I do hope you try the recipe again.

  238. kendall says

    I am so excited! My first two loaves are in the oven now! Cant wait to see if they taste as good as you say! I used 2 of my smaller loaf pans, I dont have the appropriate size bowls yet. But will be looking for some this week!

  239. Moon MaMa says

    I just made cinnamon monkey bread with this recipe and it was fantastic. Before the second rise, I buttered 2 loaf pans. I also melted a stick of butter in the microwave in one bowl with approximately a tsp of vanilla and mixed cinnamon sugar in another. I separated the dough into 2 even pieces as your recipe directed. I started pulling half dollar size pieces of dough off and then rolled them in the butter and cinnamon sugar. It only made about 2 layers in each pan but they rose almost to the top after an hour for the second rise. I baked as directed and then pored the remaining butter over each loaf when they were done. Yummy!

    • says

      Moon Mama — OMG, you are making me drool. Seriously. I have never made monkey bread, and your recipe just sounds too fantastic. I have to make that soon. Thanks for the detailed instructions. If I new I could have used my mother’s peasant bread for monkey bread all these years, monkey bread would probably be a staple in our house :) yum!

  240. Erma says

    I’ve been trying recipes for no knead breads. They are turning out just “OK”, not great.
    I am anxious to try this recipe, but am wondering about not using bleached all purpose flour. Will it make a big difference in how it turns out?

    • says

      Erma — well, I made that note about bleached flour bc I wasn’t happy with two loaves that I made using bleached flour, but a recent commenter said that she’s use bleached flour twice now with great success. So, I don’t really know how to advise. I suppose if you are used to using bleached flour, then go for it, but if you are not, then stick to using unbleached flour. I seem to have the best results with King Arthur unbleached bread or all-purpose flour.

  241. Andi says

    We love it. We started making this bread about a month ago, and have made it several times. We stick a thermometer in it and ensure that the inside of the bread is at about 200 degrees before taking it out.

  242. Erma says

    Alexandra, thanks for the reply regarding the type of flour. i did get the unbleached. I made the bread and it turned out SOOOOOO good. Thanks for a wonderful recipe. Now, I’m wondering what is the best way to store the bread. IF there is any left to store. Do you use plastic bags or a cloth bread bag? I’ve read that with the artisan no knead bread that it is best in a cloth bag or wrapped in a tea towel. I’m curious what you use.

    • says

      Erma — wonderful to hear this! I actually just use ziplock bags. When I freeze the bread, I slice it (once it is completely cool), and then wrap 5 or 6 pieces together in plastic wrap and stick the bundles of wrapped slices in a ziplock bag and then stick the bag in the freezer. If I think it will get eaten within a couple of days (which it usually does), I just keep the loaves whole (unsliced) and store them in ziplocks on the counter. Hope that helps!

  243. Shannon says

    I have never made bread before. I have always been too intimidated with bread recipes because they always seemed too vague. Your recipe and pics made it seem possible that I could attempt to be a bread maker. I just took my second batch of your bread out of the oven! It is really good. I feel like like I have made a major accomplishment. lol. My teenage daughter is really impressed too. Thanks for posting this!!

  244. DeerPark Momma says

    Do you think it would make a difference if I used Bread flour (that I have for my bread machine recipes)? I also have bread machine yeast, but I don’t think I would bother with that for your recipe.
    Also, have you tried any “mix-ins” ie. cranberries & orange zest or cheeses and rosemary-or is it better left as a good white bread.
    Love this recipe-can’t wait for the weekend to try it!!!!
    Thank you!

    • says

      DeerPark Mama — is bread flour for bread machines any different than regular brad flour found in the baking aisle? If it isnt, then go for it, otherwise I don’t know how to advise. I’m not familiar with. Wad machines :(
      And while I have not tried any mix-ins, lots of commenters have, and the mix-ins have ranged from herbs and cheese to jalapeños and dried fruit, so all of the ideas you are thinking about sound wonderful! Have fun with it!

  245. says

    Hi !!

    I came across your bread recipe 3 days ago and couldn’t wait to make a batch of my own. I tried the bread yesterday and I’m a fan !!!
    I love the bread….my husband refuses to buy any more bread from the market :)….we all love it sooo much !!!
    Thank you for sharing this wonderful recipe.

    Cheers !!

  246. Jennifer says

    This has become my new go-to bread recipe. My hubby pouts if we run out! He doesn’t want me to buy bread anymore, which is fine, because this bread is so delicious and so easy to make!! Thanks for sharing – I’m sure we’ll be eating this bread for years to come.

  247. Beth Wadsworth says

    I just had to write another post to thank you again for sharing this recipe. I have used it so many times since finding it. Today, I am making the cornmeal variation to go with a ham and corn chowder. As I was reading about the variation, I found your suggestion about measuring flour. I had read that a couple of times but didn’t quite “get it” until I saw a video on the King Arthur’s flour website about how to measure flour. I always had to add more water to this recipe as it was never sticky. Anyhow…I see you already explained that to me and it just didn’t click. I kept seeing the “level off with a knife” and I was doing that! I guess I am visual. When I saw the video, I had a huge aHA! moment. Also, your tip about the perfect temp water is priceless!!! I have since become a baker. I am no longer afraid of yeast. You are brilliant.

  248. Heather says

    This bread is amazing but every time I make it I have to add more water because there’s not even enough liquid to soak up all the flour, I’m using 4 cups flour and 2 cups water like you state, any tips??

  249. I.Love.Your.Bread says

    I literally just got done making this bread, it was also my very first time making bread. And oh my goodness was it good! It came out perfect and looked exactly like the pictures. Thanks for the recipe!

  250. diana says

    OMG!! i made this bread today and it is the best bread i have ever made! i have made some fairly good recipes that i have taken from Pinterest but this has to be the best recipe i have found and made yet!! thank you!! i will definitely be making it again. i also need to add that it is so easy, too..

  251. diana says

    i wanted to leave an update.. i froze the bread the way you suggested it, by wrapping up a few slices in plastic wrap and then putting the smaller packages of sliced bread into a freezer bag.. this morning i took out a package for toast and it WAS AMAZING!!! i even repinned this recipe to a new board for things i will definitely make again, so i don’t have to search through my hundreds and hundreds of recipes to find it, LOL! I can’t believe how tender this bread is, and the buttery crust…i think i could go on and on about this recipe! i am so thankful that your mom found this recipe so you could share it.

  252. patti says

    Just made this bread for the first time…holy moly!! So easy and absolutely delicious! And, after reading the previous comment about making monkey bread…well, you can bet I’ll be trying that next~

  253. Trish says

    Finally made this recipe. It is so delicious unadorned that I can only imagine what it tastes like with a topping. Forget imagine. I am going to get a second piece!

    • says

      Oh Trish, wonderful to hear from you as always, but especially on this post. So glad you got around to making the peasant bread and that you are pleased with the result! I know, when it’s freshly baked, the peasant bread needs hardly anything…though I can’t say I don’t love a little butter and salt.

  254. says

    Your 2 Peasant Bread loaves are in our oven for about another 10 minutes..they smell delicious and we can’t wait to try them, I know they will be awesome! I loved how I didn’t have to knead the dough!
    Thank you for your recipes. Your blog is very enjoyable to read. Being a grandmother of 7, I love how you write about your family. And your children are absolutely adorable. It’s nice to see you take such delight in being a wife and mother…many blessings to you and yours!

    • says

      MrsNick — what a nice comment. Thank you for all of your kind words. It is really nice to hear all of these things. I hope the two loaves were as delicious as you had hoped. Congrats on being a grandmother of 7! What a joy. Those children are lucky to have you in their life. Cheers! And thank you again for your nice comment.

  255. Drew says

    Hello, I have never made bread before. I don’t have the right size Pyrex bowl to bake the bread in. I have a 4L Pyrex bowl. If I don’t separate the dough could I bake it in this large bowl? Thank you!

    • says

      Drew — I think you probably could, but you’ll have to adjust the baking time. I would bake it for 10 minutes at 425ºF, and then probably 30 minutes at 375ºF. Just check it periodically during the last 15 minutes of baking or so to make sure it’s not getting to brown. You might need to turn the oven down to 350 if it is. After the 40 minutes of baking, I would turn the loaf out onto a cooling rack and tap the bottom. If it is too soft, I would thrown the loaf back into the oven directly on the rack and let it bake for another 5 to 10 minutes or so. Hope that helps!

  256. says

    I have never left a comment for any of the recipes I try out, but for this one I had to! I’ve never made bread before in my life. I made these last night and they were amazing!! My boyfriend and I agree that we will never again buy “fancy bread” from the grocery store. I found myself eating more of the bread than the actual meal! Thank you again for a wonderful and easy recipe!!

  257. Drew says

    Omg I bought two glass loaf pans and this bread is just beyond words!!! Everyone was fighting over the last pieces. Lol. So I am making it again. Thank you so much for this recipe! I will definitely be passing this recipe to my girls!!! Thank you thank you thank you!!!!!

  258. Peggy Pettis says

    I want to make this so bad! I make almost all of our bread to include those 2 “no knead” recipes lol! The only thing holding me back is that 2 loaves of bread is just way too much for DH and me. Is it possible to simply cut the recipe in half and make just 1 loaf? I’m on my way to the kitchen cabinet to see what size my pyrex mixing bowl is lol! I’ve just started collecting pyrex and this sounds like a wonderful excuse to go to the thrift stores on a pyrex hunt. What a bonus! Thanks for sharing. ~Peggy

    • says

      Peggy — you are funny. Several of the commenters have had success with halving the recipe, so I think you are probably good to go. That said, it freezes really well, too, so you could always just make both loaves — once you do your thrift store scavenging — and then slice and freeze one. Hope that helps!

  259. Bee says

    I’ve read through almost ALL the comments before starting to make sure I didn’t make similar mistakes… =( I did make a mistake I forgot to add the 4th cup of flour.

    I’m currently letting it rise without the 4th cup of flour and seeing how it goes….I hope it still comes out lovely..if not I’ll try again another time.

    Thank you for posting such a lovely recipe =) It’s extremely easy and totally worth trying again..and again to get it right.

    • says

      Oh Bee, I hope it turned out OK for you. If you have a heavier hand with the flour, you should be ok, but if not, the dough might not have had enough structure to bake properly. I hope you do give it another go!

  260. Alison Videto says

    I just want you to know that I have been making this about twice a week for the past two months! It’s so easy and delicious, adds a great deal to meals, and it feels special every single time. We love it!

    • says

      Alison — wonderful to hear this! I made a batch today using one cup ground cornmeal in place of the flour, a suggestion from my mother … delicious! Might be fun to try sometime.

  261. Lynn says

    You and your Mom are my heroes. This is the first bread recipe I have made that came out the way I was hoping. Thank you for sharing.

  262. Rhonda says

    Ali…. I DID IT! I made the peasant bread and it turned out amazing. And because I’m kind of an over achiever, I also made homemade strawberry and honey jam to go with it. My husband is going to think he died and went to Heaven when he gets home from work.
    Thanks for the awesome recipe (and thanks to your Mom, too) and for this blog! Love it!

  263. says

    Wow! I’m impressed of this bread recipe. I made this bread last night and my roommate enjoyed eating it with raspberry preserves. You’re right about greasing the bowls. I used at least a tablespoon of olive oil to grease the bowls and my bread still got stuck to the bowl. I think I’ll try using butter flavored Crisco sticks next time. Thanks for sharing your mom’s bread recipe! I look forward to trying your 5 minute artisan bread recipe next!