I haven’t always been the most confident baker when it comes to recipes that call for yeast, but that was before I was introduced to this easy overnight bread! The thought of baking a loaf of bread from scratch can be intimidating, but this recipe is so simple that even the most novice baker could pull it off.
Plus, we all know that the aroma and flavor of freshly baked bread are their own rewards! A slice of warm bread with butter is one of life’s simple pleasures, one that’s easier to enjoy than ever with this simple overnight method.
Give it a try, and experience the rewards of making your own bread for yourself!
Looking for bread sans gluten? Don’t miss my favorite gluten-free bread recipe!
How To Make Easy Overnight Bread (No Kneading Required!)
Ingredients:
- All-purpose flour
- Kosher salt
- Active dry yeast
- Warm water
Directions:
Step 1 – Mix The Dough
Start by whisking the flour, salt, and yeast together in a medium-sized bowl. Gradually add the water and stir with a wooden spoon. Mix the dough gently and form it into a ball.
Step 2 – Rest
Transfer the dough to a large ungreased bowl, then cover the bowl with plastic wrap and set it aside in a room-temperature area. Let the dough rise for 12-18 hours, or until the surface is covered in bubbles and the dough has at least doubled in size.
Step 3 – Prep The Dough
When the dough is ready, place cast iron pot with a lid (like a Dutch oven) inside your oven, turn it on, and set it to 450°F. Let the Dutch oven warm up in your oven for about 30 minutes or so.
Transfer the dough to a floured surface. Fold the corners of the dough under to create a smooth, rounded ball, then place the dough on a large square of parchment paper and dust the surface with flour. Let the dough rest for about 15 minutes.
Next, use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Then use a spray bottle on the mist setting to spray the top of the dough lightly with water.
Step 4 – Bake
Remove your preheated Dutch oven and use the parchment paper to lower the dough into the pot. Place the lid back on the Dutch oven and bake for 30 minutes.
At this point, remove the lid and bake your bread for an additional 8-15 minutes to get a deeper color on the crust. You want the top to be dark, but not burnt.
Remove the finished bread from the oven and cool on a rack for 30 minutes before slicing.
More Ideas You'll Love
Step 5 – Eat!
Now comes the best part: eating! I love a slice of this bread toasted, buttered, and sprinkled with the perfect cinnamon sugar mix. Or slather a piece of your fresh homemade bread in nut butter or jam, and dig in!
More Bread Baking Tips & Tricks
- If you don’t own a Dutch oven, or a cast iron pot, you can use the insert of your crock-pot or a deep stoneware baking dish. And if those don’t have an oven-safe lid, you can always cover it with foil instead!
- Customize your loaf by mixing in your favorite ingredients. Add garlic and herbs for a savory loaf, dried fruit and nuts for a sweeter loaf, or a handful of your favorite shredded cheese. Yum!
- For an even quicker bread, try my mom’s English Muffin Bread!
No-Knead Overnight Bread Recipe
Ingredients
- 3 1/4 cups all-purpose flour
- 1 1/2 – 2 tsp kosher salt
- 1/2 tsp active dry yeast
- 1 1/2 cups warm water
Instructions
- Whisk the flour, salt, and yeast together in a medium-sized bowl.
- Gradually add the water while stirring with a wooden spoon until the dough comes together into a ball.
- Transfer the dough to a large ungreased bowl, then cover with plastic wrap. Leave the bowl out at room temperature for 12-18 hours, or until the surface is covered in bubbles and the dough has doubled in size.
- Place a Dutch or French oven in your oven, then set it to 450°F. Let the Dutch oven warm up for about 30 minutes.
- Transfer the dough to a floured surface, then fold the corners of the dough under to form a smooth, rounded surface. Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes.
- Use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Mist the top of the dough lightly with water.
- Remove the preheated Dutch oven, then use the parchment paper to place the dough inside. Cover the Dutch oven and bake for 30 minutes.
- After 30 minutes, remove the lid and continue baking for an additional 8-15 minutes.
- Transfer the loaf to a cooling rack and allow it cool for 30 minutes before slicing.
I just did this bread. It turned out wonderful! Golden brown on top, crunchy crust… and extremely easy to make. I will just grease the paper next time, because it got stuck to the bread.
Please log in or create a free account to comment.Oh, I thought you meant Sandwich bread.
Please log in or create a free account to comment.Since I am relative beginner, at least rough measurements on inngredients!
Please log in or create a free account to comment.This bread looks delicious. Is it OK to use something other than a cast iron pot?
Please log in or create a free account to comment.Sure, Lea… You can use a heavy metal pot instead.
Please log in or create a free account to comment.Is it possible to substitute the flour with gluten-free flour?
Please log in or create a free account to comment.Hello everyone. I just joined the free OGT about ten minutes ago.
Well, I followed this recipe yesterday, baked it today and I have no idea what went wrong, but coming out of the “proofing bowl” it was sticky. There was no way that I could shape it. Yes, I did use flour on the counter, the parchment paper, my Dutch Oven, preheated in the oven…
What went wrong?
The bread came out doughy–so I gave it to the birds.
Please log in or create a free account to comment.VERY disappointed.
I have been making this exact recipe for 4 yrs. I got the recipe on Jennie can cook.com. It really is delicious and ez. Just to update you on a slight modified version, you can make this in 2hours. Just use rapid rise yeast instead. Same directions except cover with Saran Wrap for 60 min. Then lay on floured surface and just turn dough about 10-12 turns. Put dough in parchment lined bowl cover with towel for 10-12 minutes. Then add paper and dough in cast iron or ceramic pot in very preheated 450 oven. For same amount of time. Makes the same bread but faster.
Please log in or create a free account to comment.What size dutch oven do you use?
Please log in or create a free account to comment.I use a 4 qt.
Please log in or create a free account to comment.Great recipe my fiance and I loved it! Thanks!
Please log in or create a free account to comment.I’ve never made bread before but like so many others this quarantine has inspired me to try. Just put this in the oven. It was pretty sticky and much flatter looking than your photos. We’ll see how it turns out soon though.
Please log in or create a free account to comment.Can I use rapid rise yeast?
Please log in or create a free account to comment.I have made this so many times. Always fantastic. And so yummy!
Please log in or create a free account to comment.Hi, no where in the remarks do I seem to find if you leave the oven at 450 during the 30 minutes baking time? I would like to try this tonight, bake in the AM from my home office (!!! it will smell so good while I am doing data….). But don’t want to leave the oven on if I should turn it off once I put the bread into the pan, cover it up and then put it back in the oven.
Please log in or create a free account to comment.Yes you do leave it 450 oven.
Please log in or create a free account to comment.There’s a recipe from “Jenny Can Cook” that is the same except it only takes 2 hours. It’s delicious!
Please log in or create a free account to comment.Hi Jillee,
That looks really yummy. Unfortunately, the hoarders in my area have taken all the flour. I haven’t been able to find any for weeks. I will one day, and I will make this bread for sure.
Also, I haven’t seen a cleaning tip from you in regards to rubber spatulas. If the heads come off, as many of them do, they should be removed before putting into the dishwasher, or hand washing. When I first started doing this I was surprised at the funk that collected in there.
Thanks for all your tips and suggestions, I really enjoy getting these every day.
Please log in or create a free account to comment.Great recipe, thanks for sharing. I use a Crock-pot insert for baking this bread. According to Crock-pots’s website, the temperature of the oven should not exceed 400 degrees. I do not use the lid but use foil with another oven proof lid on top to create a tight seal. From what I read on other baking sites, it is impotant to have a tight seal because the bread has to steam-bake for that 30 minutes. I bake the bread at 400 without any problems. It is also important to insert your cooking vessel before turning the oven on. I do not preheat the lid.
Please log in or create a free account to comment.I forgot to say that I add 1 heaping tablespoon of caraway seeds when I bake the bread. I mix it with the dry ingredients.
Please log in or create a free account to comment.Thanks Jillee for reposting this recipe. I have 3 precious packages of Rapid Rise Yeast that I’ve been saving for just this kind of recipe. It’s the perfect comfort food we need right now. I also wanted to give a shout out to your community of followers — all their tips and comments really help a beginning homemaker like me.
Please log in or create a free account to comment.Just pulled my second ever loaf of bread using your recipe out of the oven! Outstanding results. I mixed it up last evening at 6:00 pm, at midnight it had risen so much, but I left it overnight and got it in the oven by 0640 this morning.
Please log in or create a free account to comment.I made the recipe last week but didn’t proof the yeast and although it turned out ok and edible it wasn’t like this one! I found your recipe yesterday afternoon and it’s proved to be the best one! So thank you! What with being at home more than I’ve ever been I decided to try my hand at making bread. Going to try making French baguettes one of these days soon.
Can I use table salt instead of kosher salt?
Please log in or create a free account to comment.I used himalayenne salt and it was Ok
Please log in or create a free account to comment.Salt with iodine can inhibit rising, so you can use table salt but you might not get as much rise.
Please log in or create a free account to comment.Yes you can
Please log in or create a free account to comment.I have now made this a few times and love it. I use my crockpot insert and because I don’t have parchment, I sprinkle it with corn meal. I have also substituted 1 cup of white flour with wheat flour and had great results. The only thing different is, my dough is always so much more wet and stickier then yours looks. Otherwise it is an awesome recipe.
Please log in or create a free account to comment.So anxious to try this recipe but there is no yeast available ANYWHERE in our area. Darn virus!
Please log in or create a free account to comment.No yeast to be found in south east Ark either… What in the world are they doing with it?? Plenty of bread to be had, the yeast is as hard to find as the toilet paper!!! LOL
Please log in or create a free account to comment.I ordered some from Amazon. It was a one pound package and came within a week.
lol it’s the same for us in Montreal. I had to beg my neighbor to give me some.
Please log in or create a free account to comment.This sounds amazing, can’t wait to try! BUT…Is there a point that my oven temp should be lowered or do you do all the warming up AND the baking at the 450?
Please log in or create a free account to comment.All at 450…I bake this bread, almost exclusively, now. It is important to get the dutch oven good and hot before “plopping” the bread in.
Please log in or create a free account to comment.Did anyone else find that the dough was way too soft and wouldn’t hold it’s shape after combining all the ingredients? I followed the recipe perfectly and the dough was a giant blob!
Please log in or create a free account to comment.If the dough is too soft, simply add more flour! You want to mixture to be loose and soft, but not wet or sticky :-)
Please log in or create a free account to comment.I’ve had not issues with wet and sticky except it’s a bit more difficult to put in the pot.
I probably added near a cup more flour and it still will not hold shape. It falls into A blob during the 15 min. Rest time. I’ve tried twice now. What else can I do?
Make sure you always aerate flour before measuring. Make a huge difference. I make this bread a lot. There is also the quickest recipe 2hrs. Use rapid rise yeast. Same outcome believe me.
Thanks Linda for the suggestion, I also had the same problem. I only wish that the recipe said that! It would not have been a flop :-(
Great tip about the flour, thank you.
Very important to aerate your flour before measuring. This is why many recipes are too wet or dry. Not to sift but stir and fluff before you measuring flour.
You must areate flour first always bc if not your measurements will be off. Not sift. But fluff the flour before measuring
Please log in or create a free account to comment.Now being a senior citizen and recently become a widower I have never made bread before, and this looks fairly simple. The only thing Jillee is, what size of cooking vessel are you using. What would you say would be the best size pot for the your advised ingredients once the mixture has risen. Does it have to be cast iron or crock. Could an enamelled metal casserole lidded pot be used. Otherwise it means paying out a lot to buy a Dutch oven.
Please log in or create a free account to comment.OK I must admit I was skeptical. Ive tried a few no knead breads with mixed results. But this worked well. I don’t know why the bowl should not be greased. pulling it out of the bowl deflated the loaf. I would either grease it first or put it on parchment and lift it out carefully. Herbs, chives, garlic, rosemary, maybe chopped olives! definitely!
Please log in or create a free account to comment.Jilee, can this dough stay in fridge longer than 18 hours? More like 24 hours?
Please log in or create a free account to comment.I haven’t tried it. You’ll have to experiment and let me know how it turns out! :-)
Please log in or create a free account to comment.Yes.
Please log in or create a free account to comment.hi i am going to try this recipe but i have a question. do you use only 1/2tsp of yeast? most recipes i see call for 1 1/2 or 2 1/2 tsps of yeast.
Please log in or create a free account to comment.That’s all you need! :-)
Please log in or create a free account to comment.1:2 teaspoon of yeast is plenty.
Please log in or create a free account to comment.Can this bread be made in a bread machine?
Please log in or create a free account to comment.I haven’t tried it, but I’ve heard from a lot of readers who have – they all say it works wonderfully! :-)
Please log in or create a free account to comment.Jillee
Please log in or create a free account to comment.i have used the insert in 2 of of my oval crock pots and both have broken how can they be used in a 450 degree oven? i don’t own a dutch oven:(
That’s so odd! Even of Crock Pot’s website, they say you can put the insert in the oven. I’m so sorry for the mishap! A round baking dish will have to work :-)
Please log in or create a free account to comment.What about a glass lidded baking dish? My other question is why Kosher salt?
I have used a Corning Ware deep casserole dish with a cover and it works just fine. Any covered bowl or pot, that is oven safe, will work.
It’s really very easy and you reap great rewards.
Please log in or create a free account to comment.I note recipe includes kosher salt ? Can ordinary table salt be used . Also , sorry , but is the water 3 x 1/4 of a cup wasn’t sure reading correctly
Please log in or create a free account to comment.You can use table salt, but you’ll want to use less. 1 to 1 1/2 teaspoons should be good! And it’s one and one half cups of water, or 1.5 cups :-)
Please log in or create a free account to comment.I make this bread all the time and it is fantastic. I use einkorn flour as, it not only has more nutrition, but works for people that have gluten sensitity.
Please log in or create a free account to comment.Einkorn wheat is not gluten-free. Neither are other forms of ancient wheat, such as Kamut, khorasan, farro (also known as Emmer), spelt, Graziella Ra or even the heritage Turkey Red wheat brought to the U.S. by Mennonites from Russia back in the 1800s.
Please log in or create a free account to comment.Do you make any other changes in the recipe when you use eincorn flour?
Please log in or create a free account to comment.I have been looking at the recipe and finally made it. It is wonderful!! Now I want to try and add sugar and cinnamon in a swirl. I’ll let you know1
Please log in or create a free account to comment.Sounds delicious!
Please log in or create a free account to comment.Hi, would love to do this bread. I would like to print it off but don’t want all the picks. is there somewhere on you page that i just get the recipe?
Please log in or create a free account to comment.There’s a green print button at the bottom of every post :-) Once you click it, you can choose to “remove images” and print just what you need!
Please log in or create a free account to comment.Hi Jillee…! Help….! I see the green “print” button clearly…. but for the life of me, can’t find the “remove images” button.
Click inside the square just to the right of the image icon (it has a tiny mountain and sun on it). It’s automatically set to 100, meaning that the images will show up in their original size. You can choose a smaller percentage to make them smaller, or choose zero to make them go away all together :-)
I’ve made this bread a few times and while the crust is awesome the inner bread is too moist. Has anyone else run into this problem? The bread seems too moist/wet inside like it hasn’t baked long enough. Anyone with a solution?
Please log in or create a free account to comment.Thanks,
Irene
The internal temp should be 195 to 200 degrees F. Just push your probe thermometer down into the center for a proper reading. Enjoy!
Please log in or create a free account to comment.Oh. My. Word. This crust is perfection! And I made it in my toaster oven since my kitchen is being renovated!
Please log in or create a free account to comment.What can i bake it in if i dont own a dutch or a french oven? (Nor a german, greek, or italian oven either! Lol)
Please log in or create a free account to comment.Do you have a crockpot? If so, you can use the ceramic inner pot :-)
Please log in or create a free account to comment.No sugar to work with the yeast?
Please log in or create a free account to comment.Nope :-)
Please log in or create a free account to comment.Can this recipe
Please log in or create a free account to comment.Be made with gluten free flour?’m
I haven’t tried it yet, let me know how it turns out if you make it :-)
Please log in or create a free account to comment.Has anyone tried this recipe and added other ingredients such as nuts or seeds?
Please log in or create a free account to comment.I followed the recipe exactly, but my dough looked nothing like yours. My dough was so wet & mushy, there was no chance of scoring the top with an X. It came out good, but I’m wondering what I could have done wrong. I let it rest for 18 hours, turned it out on a well floured surface, transferred my “blob” onto parchment and into my pre-heated dutch oven…. any thoughts would be appreciated!
Please log in or create a free account to comment.You may have let it rise for too long, you want to bake it as soon as it has doubled in size and has bubbles on the surface :-)
Please log in or create a free account to comment.IT WORKED!!! :) I took your advice and shortened the rise time, after waiting for the dough to double in size and have surface bubbles, and my dough was a lot more solid! Thank you! The bread is delicious (as are most of your recipes), my family loved it! Thank you for taking the time to help me figure out what I was doing wrong! I will be making this bread often in the future!!
I’m so glad!!
Going to make this bread. Sounds like Brochettes. Lived in Germany for three years and loved this bread.
Please log in or create a free account to comment.Can this recipe be used in a 5 qt dutch oven?
Please log in or create a free account to comment.thanks
Yes :-)
Please log in or create a free account to comment.I have never made bread before.This came out rather dense. what can I do to lighten it up?
Please log in or create a free account to comment.It might not have risen for long enough :-)
Please log in or create a free account to comment.Yes, the bread dough has to rise for 18 hours, so if you make it at 10:00 a.m. for example, you can’t bake it until 4:00 in the afternoon the next day….just in time for dinner. This is a must or it won’t come out right!
Your timing is WAY off. If you make it at 10:00 a.m., 18 hours from there is 4:00 a.m. the next morning not 4:00 in the afternoon. That would be 30 hours.
Thank you I will try again:)
You mean 10 PM, tegma. ;) I made this today and let it rise about 8 hours and I LOVED how it came out. I do like denser bread. The crust was perfect and there were plenty of large air pockets in it and it was great for me. I may let it rise a bit longer next time, but this was truly perfect for me. I loved it and it will be my new ‘go to’ bread recipe! <3
Sounds just perfect. The large holes are telling you that it was properly proofed.
I saw a TV chef make this bread and she mixed the warm water & yeast together well before adding to the dry ingredients. She also made a bread dip from rosemary (lots of it) and olive oil. She mixed that into the dough and even added a little over the top of the loaf before baking. The remainder was kept for dipping.
Please log in or create a free account to comment.My problem isn’t making bread, it’s killing the yeast. What temp is “warm” water?
Please log in or create a free account to comment.It should be between 100-110 degrees F :-)
Please log in or create a free account to comment.Buy a food thermometer to get the correct temperature of the water. Good luck.
Please log in or create a free account to comment.I make bread similar to this every Thursday. My recipe calls for only 1/4 teaspoon of yeast, 1 tsp of salt, 3 cups of flour (I use organic-no pesticides or herbicides) and 1 1/2 cups of warm (think baby’s bath water) water, and then the magic! 1 tablespoon of dried chopped onion and 1 teaspoon of dill seed. Try it. You will love it.
I would love to be able to make some kind of homemade crusty bread but a gluten-free version.
Please log in or create a free account to comment.I’ll have to get started on a new recipe!
Please log in or create a free account to comment.I make this bread all the time. I love it on a cool day with soup. Ladies this is easy.
Please log in or create a free account to comment.Do I need filtered water? I live in a hard water area and have a water softener (salt). Really looking forward to making this today or tomorrow?
Please log in or create a free account to comment.I used tap water and it turned out just fine! :-)
Please log in or create a free account to comment.Could you give us a print version that doesn’t include the pictures. Seriously, 16 pages for a recipe is a bit much, don’t you think?
Please log in or create a free account to comment.Unless you REALLY needed the pictures of the Dutch oven, why would you simply print the pages without first eliminating unnecessary portions? Copy and paste into a word processing document. With the valuable pictures reduced, it’s four pages. Remove the pictures, and it’s one page. Not much at all, is it?
Please log in or create a free account to comment.The print button at the bottom of the post allows you to remove images or make them smaller, so you can print exactly what you need :-)
Just use the Print Friendly button at the bottom and customize the page to your liking. You can also save it as a PDF.
Please log in or create a free account to comment.Any suggeStions for baking at high altitude? I could always make bread in Boston but fail miserably in Denver.
Please log in or create a free account to comment.I actually live in Utah, at about 5,500 feet. This recipe turned out perfectly for me!
Please log in or create a free account to comment.I’m a pastry chef and have lived in Denver for 46 years. Two suggestions for you, make sure you are letting your dough at least double in size plus a little more and lower the temperature of your oven by 25°, assuming its already accurate. Lowering the temperature of your oven works for any baked goods at high altitude (Denver or similar) like cakes or cookies. That’s the only adjustment you need. You don’t have to follow the high altitude directions if making a mix from a box as well. By the way, the long rising time is meant to further ferment the dough as in sour dough and that’s why you don’t need a lot of yeast. I don’t like sourdough so I increase the amount of yeast and add about a quarter cup of sugar. I also only let the dough rise for about 2-1/2 hours.
Please log in or create a free account to comment.I noticed you are now using the Martha Stewart Dutch Oven instead of the brand you recommend in your “tools you need in the kitchen” post from 2014. We have the Martha Stewart oven as well and LOVE IT! Thanks for the great recipe!
Please log in or create a free account to comment.Give me some nice olive oil and you yummy looking bread and I am a happy camper. This bread looks mouthwatering and simply to make. Two of my favorite combinations. I’ve NEVER been able to make bread from scratch, but thanks to you, I think I will be able to now.
Please log in or create a free account to comment.Thanks a lot Jilleee! I’ve been trying to stay away from great stuff like this and now all I want is some of this bread! Yikes (just lost 6 pounds from pastries and chocolate chip cookies….oh…what the heck). I’m going to try this with flax.
Love your website.
Please log in or create a free account to comment.I’ve been making a version of this for years and it always turns out. My recipe uses 3 cups of flour so is a wetter dough, and there are 3 risings so takes around 24 hours. It works with 1/2 whole wheat flour, just use a bit more yeast and let the dough rise longer. The whole wheat version is great with raisins and sunflower nuts.
This is the recipe I use, but Jillee’s instructions are far less wordy, so I need to try hers.
http://www.aresrocket.com/bread/
Make either of these and bring to a pot luck and everyone will think you are a bread baking star :)
Please log in or create a free account to comment.The green button isn’t working properly. Normally they do it only in html? Yours is doing every single picture and every step. Tried it twice and the same thing happened.
Please log in or create a free account to comment.After pressing the green print button, it pulls up a preview where you can choose what to print. You can select “remove images” at the top, or make the text smaller/bigger. :-)
Please log in or create a free account to comment.I have been baking a similar recipe for the past few months and I love it. May I suggest that you reduce the salt by half to 1 teaspoon? Salt controls yeast fermentation -a functional role beyond flavour but the final loaf way too salty tasting.
Please log in or create a free account to comment.Hey Jillee. Do you have a gluten free bread recipe? We’ve recently started eating gluten free and every brand of bread I’ve tried from the store is terrible.
Please log in or create a free account to comment.Yes – I have the best gluten free bread recipe: http://jillee.co/2hi4p4f
Please log in or create a free account to comment.We call this 3-2-1 Bread. 3 cups self rising flour, 2 tablespoons sugar and one bottle/can of beer. Bake at 375 degrees for 45 to 55 minutes. The Best and easiest bread I’ve ever made. Just mix, don’t knead, toss in a greased bread pan, and you got bread in an hour.
Please log in or create a free account to comment.That sounds real easy. I liked Jillee’s recipe but trying to print it even in the friendly way was pages and pages long. This one sounds very interesting. Thank you.
Please log in or create a free account to comment.how many ounces in the bottle/can of beer?? Would love to try your version……………………..
Please log in or create a free account to comment.I love this beer bread as well. I add garlic and onion powder and sometimes grated cheese. So easy and quick. This is great for avocado toast.
Please log in or create a free account to comment.It calls for a 12oz can or bottle of beer which is a regular size can/bottle. I usually use Corona because it is a very light beer.
I made this the other night with a bottle of Amstel Light which is what we had on hand. I want to make it again with Guinness or some other dark/stout beer. I bet that will be even better. So easy!
Please log in or create a free account to comment.Hi, thank you so much for this recipe! Does this work with whole wheat as well?
Please log in or create a free account to comment.I have the same question…….is there a sourdough/whole grain version?
Can’t wait to make some and serve with lightly salted butter hot out of the oven !!!!!!
MClark
Please log in or create a free account to comment.Boise, ID
I haven’t tried it, but I would maybe do half all purpose flour and half whole wheat flour. :-)
Please log in or create a free account to comment.Love your site!! I agree with Nanc, though…I’d really love a printable version of your wonderful recipes!! Thanks!
Please log in or create a free account to comment.There’s a green print button at the bottom of every post :-)
Please log in or create a free account to comment.I just recently joined you and am so excited about so many of the things that you post. BUT, I would like to see a printable version of your recipes with out having to print all the extra stuff and pictures. Please, can you do some thing about that ? Gotta’ try this bread, tonight. Love bread and like you, – yeast and I have never done too well together.
Please log in or create a free account to comment.Have a super week!
Above the comment section, there is always a button that reads printer friendly and it will give you the recipe.
Please log in or create a free account to comment.I am looking for the recipe on one or two pages, is there someplace where I don’t have to print 9 pages?
Please log in or create a free account to comment.There’s a green print button at the bottom of every post!
This looks so good. I love that no heavy duty mixer is involved. Ours that we had forever, but the dust a few years ago. Too expensive to replace it.
Please log in or create a free account to comment.It looks so yummy. Do you have a gluten-free version of this recipe?
Please log in or create a free account to comment.Yes – I have a great gluten free bread recipe: http://jillee.co/2hi4p4f
It’s more a sandwich bread and not a rustic loaf, but it is just delcious!
Please log in or create a free account to comment.I’ve been a big fan of your mother’s English muffin bread for a number of years. This past year I also started making 90 minute man bread. http://dontwastethecrumbs.com/2015/06/90-minute-man-bread/
Please log in or create a free account to comment.You should check that out because it’s pretty easy and no fail as well. I will definitely try this recipe as there’s nothing better in the winter time than warm bread with some good soup
I want to thank for all your tips.
Please log in or create a free account to comment.Thanks!
Please log in or create a free account to comment.I cannot make yeast work either and of course love yeast rolls etc! I’m going to try this recipe out! Thanks for sharing!!!
Please log in or create a free account to comment.I make mine in a bread machine
Please log in or create a free account to comment.She is right, you MUST try this recipe!! I also use this recipe and I have to say it is extremely unforgiving! I’ve let it rise anywhere from 7-36 hours and it still turns out great! The flavor of the bread is just delicious and it’s so easy to make! A must try for anyone!! Thanks for sharing!!
Please log in or create a free account to comment.Then you mean forgiving!
Please log in or create a free account to comment.I can’t wait to try this bread! I just wish there was a way to easily print the recipe without all the pictures or copying the instruction parts. And thanks for the great, helpful tips!
Please log in or create a free account to comment.What is Kosher salt? Won’t ordinary salt do? or use Halal salt perhaps, ha, ha?!!
Please log in or create a free account to comment.Kosher salt is a larger, courser salt than table salt. Since table salt is so much smaller than kosher salt, you would actually have more table salt in a Tablespoon than you would in a Tablespoon of kosher salt. :-)
Please log in or create a free account to comment.What Kim said!
Please log in or create a free account to comment.Thank you for this recipe. Your ideas and tips have improved my life in so many areas. Thank you Jillee !!!!
Please log in or create a free account to comment.Thank you!!
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