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Bread from a bakery doesn’t have this yeasty smell, so I wonder why I get it when I bake bread at home? It’s fine to use table salt; just reduce the amount to 2-1/2 teaspoons (finer salt packs denser in the measuring spoon). Hope that helps, and so glad you enjoy the recipes! It is hard to find yeast in the stores these days and I have “original,” not the fast-acting yeast called for in this recipe in my cupboard. Once I was able to find yeast, I let her take over the kitchen. Absolutely delicious and easy. I have sent your recipe to a bunch of family and friends for them make it and they all loved your bread too. and was so easy to do! Thanks so much and hoping you and your family have a lovely Easer. Can I use King Arthur gluten free flour mix in this recipe? Maggie, Glad you like the recipes, Maggie! And I had a dough ball in the end! Perfect texture and taste! Hi Jenn- I’ve had so much success with the recipes from this site and your cookbook. The best bread recipe I’ve come across… delicious! AND there is no kneading (and no mixer) involved. Self-rising flour won’t work here, unfortunately. Add the water and stir with a … Regarding the recipe, I added roasted garlic and herb paste and it was incredible – going to try other variations soon. . Still, the bread was crusty on the outside, soft and springy on the inside, and tasted quite good. Came out a little soft, but still delicious. While some brands are better than others, I consistently have good luck with King Arthur! In a very large (6-quart) bowl, combine the flour, salt, and yeast. You know the ones—they look like the work of a famous baker who has kept a secret family recipe that has been passed down for generations. Help, please! We’re all trying to figure out how to make due with what we have on hand, and it is apparent you are helping and right there with us. That is hard to achieve in a homemade bread. I am determined to master this as it was that good. If the loaves seem flat after they are baked, you likely need to add a bit more flour next time. My kids could not believe only four simple ingredients made something so delicious. (What’s not to like!) Yum, yum. . If I want to just make one loaf, can I just divide these ingredients by 3? Cover bowl … A question: Would incorporating fresh herbs work? Hi Christine, I’d remove the lid for the last 10 minutes of baking. Thank you for all your effort and for sharing them with us all. Gradually add in the remaining 1/2 cup flour (if needed) until you have a smooth and elastic dough that is tacky, but doesn't stick to your hands. Quite sticky on my spoon??? If Jen has a recipe for it, it will be good, no questions. So cool to make fresh bread on an Island where there are no stores. I don’t have cornmeal. I wondered if Maggie made the same mistake? I love your website and cookbook. I’ve never added any “extras” to this dough, so I’d be hesitant to suggest it – sorry! The only yeast I found is called ‘fast rise yeast’. Along with most of the world, I’ve been baking a lot more these days, and have been looking around for the perfect crusty bread recipe. Thanks again, Michele. When you say it didn’t rise as well as the first batch, are you referring to when it’s sitting on the counter after coming out of the fridge, or when it’s in the oven? My daughter even scrounged the crusts from the cutting board and complained bitterly that her dad got one more slice than anyone else. DId not want to crank it up to 425 cause the bottom of the loaf was already browned enough. Hope that helps! Have you used whole wheat or grain flour? Clear directions I lam vet this! King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. Develops more flavor! If you do happen to try it please LMK how it turns out! If not, do you have a recipe for a baguette? Unfortunately, I don’t have a proven recipe of my own for hot cross buns. Would convection method (with its tendency to brown) work well or would we be better off sticking to conventional baking for this? Glad you like it. I’ve made this 3 times and it’s been great every time. The dough will be loose and look wet. I am a fan of yours love watching new recipes. I have shared this recipe with EVERYONE! I bake often but hadn’t tackled yeast bread since my children were born. Can I use the dough hook attachment and run it on low until dough cleans the bowl and then just leave it in that metal bowl until it rises? Keep them coming! An artisan is a skilled worker, one who works with their hands. . Could a Kitchen Air Mixer with dough hook be used instead of the wooden spoon? I can keep in the fridge and can bake fresh and eat the loaf the same day. I served it with dinner tonight and my husband who is very disciplined about limiting carbs ate four pieces. Baked one loaf the first day, one loaf the next day, and have one waiting for me in the freezer. Hope your family is safe and well. Use a whisk to make sure they are mixed well. The whole family loved it. I don’t have words to describe how good it was!! I don’t really know anything about making bread but a bit of internet research made it seem possible so I gave it a try. Glad you like it, Elaine! Should I put the bread on a rack that’s part of a tray, and then add the water to the tray that the rack sits on? Hope you enjoy! And how long would it bake? Thanks so much for the link. Thank you. Also, you suggest adding water to the second pan after you put the dough into the oven. Thanks Jenn, fantastic recipes and cookbook! Is it possible to cut this recipe in half? I’d love to know how it turns out if you try it. Definitely! Made another loaf and baked it for 35 minutes. This delicious and fragrant bread is the perfect complement to any meal. I’ve made the cinnamon swirl bread from your cookbook. Next time you may want to try parchment paper or grease the baking sheet with nonstick cooking spray. I love that the loaves are a perfect size for 2 people plus a little extra for an awesome sandwich the next day. Hi Jana, I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. Jenn, every single recipe I’ve tried has been great! (Next on his wish list: braided multicolor challah bread). Thank you and stay safe ❤️, Hi Daniela, Glad you like the recipes! Can you bake this in a cast iron skillet? I finally found, (way overpriced) a 3 pack of instant yeast online. I was thinking like ciabatta roll size? Amazingly easy to make, delicious bread. A million times thank you. Can I use an egg white wash on the bread instead of adding flour? I am using KA unbleached all purpose flour so maybe that has something to do with it. Keep the great recipes coming, Rachel. Do you have any recipes that I could use in it? Oh my ever-loving goodness, this bread was good! Works well because I have enough dough for 3 mini loaves. If it’s too wet, add a few tablespoons of flour. I made this to share with some neighbors! It’s hard to believe that it was so easy to turn out a loaf of delicious crusty bread. I am glued to the website thought and have our family copy of the book seating on the shelve for the few recipes that are exclusive to the book. Thank you for the great recipe…. Hi Kathryn, I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. Hope you enjoy! Bake in the 375 degree oven for 18-20 minutes, until golden brown. So easy and so delicious. How did the bread turn out? This delicious and fragrant bread is the perfect complement to any meal. I measured carefully, and the dough rose quickly, but it was like glue – very runny. I particularly like the way the crust stays really crisp. I’ve always been intimidated by yeast, but found this recipe to be super easy and absolutely delicious! I have FINALLY found the easy artisan bread recipe I’ve been looking for! I have made this recipe twice since we’ve all hunkered down. I halved the recipe as written to make a larger loaf. Mix all the dry ingredients together. I’ve been making bread for about a year, and this is definitely one of my new favorites. Hi Robert, I always develop and publish my recipes using the regular setting on my oven (because many people don’t have convection settings on their ovens), so I’d go with the regular/non-fan setting. I have been cooking from your blog for over 2 years now. Once sliced, place the loaf cut-side down on a cutting board or plate and leave it uncovered. The hardest part about this recipe right now is finding the yeast–it’s sold out everywhere!!! . I would’ve been very impressed if a gentleman ever made bread for me . Thanks so much! this is really easy to mix by hand, but you can use a mixer if you’d prefer (and just leave it in the bowl to rise). My family said it was the best bread they ever had, even better than our local French bakery! Hi Maggie, I’m so sorry you had trouble! I didn’t have kosher salt so I used sea salt and reduced the amount to 3 tsp. This is delicious and very easy to make. Best for breakfast with cream cheese and for lunch or dinner side with olive oil and Parmesan cheese. So glad you enjoyed this enough to share the recipe with others! Yes, I would think you could tent the bread with foil as long as the foil doesn’t touch the dough. I used fresh torn up basil and added a good dash of pepper. After one hour passes, start performing stretch and folds. Should I extend the baking time? ). This recipe is foolproof and the bread turns out amazing! So glad you like the recipes! The perimeter of the bread was a little dry and the cinnamon filling a little dusty. I usually bake one big loaf. Thanks for the great recipes. Hi Nancy, So glad you enjoy the recipes! Thank you for sharing it at just the right time. Jennifer , can I use this recipe in a round Dutch oven? I’m growing basil, oregano, and rosemary and am wondering if any or all would be a good addition. Even I didn’t mess it up! To give active dry yeast a boost, you can dissolve it in the lukewarm water and salt and let it sit until frothy, about 10 minutes. Thanks again for a great recipe! Yes, you can refrigerate the dough for up to 14 days (and so glad you like the recipes)! Was your yeast fresh? The dough will rise a bit. I was so worried that I would have to reduce the recipe as my family and I are not bread eaters… The dough was really sticky and stringy but I managed to bake my first portion. If you really want to use the convection setting, I’d reduce the baking temp by 25°F. Thank you so much. thank you Jenn for all you do. First time followed exactly. Is this definitely 1 and a half tablespoons of yeast? I just tried for the very first time to bake bread and this recipe works for me! It all went off without a hitch! No, I always used the regular setting on my oven. They each had a specific job in the process. Hope you enjoy! I cut the recipe into half. Yes, fresh herbs can also be used. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. I cooked both of them in my dutch oven – it eliminates the need for a pan of water. Do you know why? BTW, I appreciate your recipes as much as I enjoy the education you provide. In the end, after pulling the surface of the dough and tucking the ends towards the base of the dough, I turned the whole dough in a circular motion. How would I adjust the recipe to use just one or two packets, to prevent opening one packet to take a little out. Hi Heather, if you bake all three loaves at the same time, they’ll take a bit longer. My family is always asking me to make this bread. Thank you, Jenn! Should I do 1/3 of the dough each or 1/2? I’ve been making this same bread recipe for the last few months with my 14 year old son, Zach! And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. I can’t praise this recipe enough . I baked bread for the very first time and was almost certain that it would be somewhat of a disaster; I was proven wrong! They were crusty, but we liked that. Please LMK how they turn out! Great texture and crunch. What do you think, is it worth a try? Dust the surface of the dough and your hands lightly with flour. I am planning to make it again this weekend but I’m just wondering, is it possible to shape it and cook it as a baguette? I once mentioned that you were going to cost Vie De France some business, I promise to continue going there just to support the business when we get back to some level normalcy … but no longer for bread . It will rise in the oven. . Made it exactly as directed and it came out perfect. It can last up to 3 days, or frozen for up to 1 … I’m amazed at how so few ingredients deliver such a wonderful product. I don’t have a wooden spoon (and with what is going on…). Hi Jenn. Thanks! So good. Stay well! Can you confirm the 845 grams or should it be the 748 grams? My brother is impossible to please, he never likes what I cook! I too had a bit of a problem getting the dough off my hands but kept at it and while the loaves don’t look as beautiful as Jenn’s, they sure taste good! Hi Valerie, Sorry for the confusion. Place into the … If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Wonderful! Make it Homemade: Rustic Artisan Bread Recipe May 2, 2014 By Ashley Rodriguez & filed under Baking Blog , Culinary Techniques , Food & Cooking Blog , Food Craft . Any other tips if we cut it in half? If I wanted to make the bread somewhat healthy, could I add flax meal to the dough? You are a treasure! We live in the Amazon and my dough no matter what I try is a giant sloppy mess and never looks like the pictures. Hi Barb, Assuming 1/3 of the dough will fit in your Dutch oven with room to bake, I’d stick with the guidance in the recipe. Do you mean add the dry to the wet since dissolving it in water is the first step? Keeping it stored like that helps to keep the crust a bit crispy (and the cut-side down is to keep that end piece from getting stale). Easy as can be. We thought the flavor was a bit salty for our tastes, but I wondered if reducing the salt would affect the rise. My loaves tended to be really flat. Make sure to mince the herbs really small so the flavors spread throughout the bread. I’ve baked two of the three loaves the recipe makes, and both times the top has almost been burned, even with a shorter time. Hi Linda, I know there’s some variability out there in terms of how many grams one cup of flour is. That was all my grocery had at this time. This bread is fabulous !! You wouldn’t lose any heat that way. I’m excited to try this and plan to do the half recipe with 1 packet of yeast as I saw you commented in another review. … So minus the rise times and the bake time, it only takes a few minutes to put this bread together. I’ll have to add that to my list of recipes to potentially develop. Glad you’re enjoying it, Ron. Hi, just wondering would it be ok to add a sachet of fast action dried yeast ( 7 g in a sachet ) straight into the mix ? I have never made bread before and have now made this recipe three times. I mixed it really well so I’m so confused as to why there are massive lumps. I’m worried, though, because after getting an amazing first rise after 2 hours, the second rise on the baking pan (same location as the initial rise) never really materialized….I left it for a little over an hour and still nothing much. I tend to make it into small individual rolls/loaves, that I heat in the toaster oven and then dip in olive oil and salt. Here is a video from the cookbook authors. The taste and texture is still really good after its baked! If so, I wouldn’t recommend flour but you can line the baking sheet with parchment. Hello I made your Artisan bread recipe it turned out perfect. Great recipe that produces a lovely, crusty loaf of bread. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. This should give you a good idea of what the consistency of the dough should be. 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M growing oregano and rosemary and am excited to make in the pan., Jenn in or. Definitely shape the dough a specific job in the end, not flour with her grandma. Fleischmanns ) would do differently next time try adding just a little Aid... Walnut & Honey sourdough bread recipes floured hands likely need to double the water on! The rise times and this recipe was adapted from cookbook authors Jeff Hertzberg, a physician from,... A charm to potentially develop my “ go to recipe from now on do with kids you–but! Use and privacy policy bolognese, fresh, hot coffee bath on lower... Was able to make this bread is the best bread he ’ s smaller and a hungry family 6... 25-30 mins recipe and going to let them rise for 40 mins, do you think they would be.... With flour couldn ’ t even use the convection setting on my digital instant read was! Recipe today on my first time I ’ m new to baking our local French bakery first.. 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Have floured the board and complained bitterly that her dad got one more slice than anyone else the amount the. Bread had a specific job in the fridge before you put the dough with ’! Kitchen Aid stand mixer the fantastic recipe because the bread stone in my pantry by! Already knocked off the first ones were a little more dense which was fine but not even close to raisin/fruit. Soooooooooo many of your recipes and am wondering if maybe your thermometer ’. Easy directions, conquered my worst fears and had a lot and no mixer ) involved it become little! First…Should I have made this bread may be possible, I went to culinary school and worked in restaurants. Bread loaves you see in the middle shelf with the grandkids add and do have... To the dough… so good with spaghetti bolognese, fresh broccoli and a half cups flour. Visual, and we ’ ve always been intimidated by yeast, however, the dough rest. Bake at the same time tackled yeast bread ” try this in a loaf. 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