March 30, 2020

Easy No-Knead Bread

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread.

Jump to Recipe Leave a Review

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. #nokneadbread #bread #olgainthekitchen #easyrecipe #recipes #rusticbread

This post may contain affiliate links. Read my disclosure policy.

Easy No-Knead Bread Recipe:

Dutch Oven Bread is surprisingly easy – there is no kneading required. You just need a bowl and a wooden spoon to stir the ingredients together. Let it rise on the counter overnight and it’s ready for the oven.

We love the aroma of freshly baked homemade bread in our house, like from our staple White Bread Machine Bread, our classic French Buns and of course for the sweet tooth: Cheese Sweet Rolls.

We make bread in our kitchen at least twice a week. According to my husband, this easy no-knead bread is the best for him. We made this recipe countless times because it’s so easy and needs so little attention. It bakes to perfection every time and you will fall in love with the spongy soft texture instantly.

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. #nokneadbread #bread #olgainthekitchen #easyrecipe #recipes #rusticbread

What is the Best Flour for Bread?

Bread flour is typically recommended for bread making, but this recipe works great with either bread flour or all-purpose flour. We have tested both and we don’t see difference between the two. Both rise nicely and provide incredible results. I prefer using all-purpose flour because it’s the one I always have on hand for all the baking I do.

Ingredients for Easy Dutch Oven Bread:

The ingredient list is short and the measurements can be found on the printable recipe card at the bottom of this page.

  • Flour – we need all-purpose flour that you all have in your pantries. No need for the fancy stuff!
  • Fine salt – gives flavor and makes it extra delicious.
  • Instant yeast – I use instant dry yeast as it’s my #1 yeast in the house, but you can definitely use active yeast. I tried with both, and don’t see difference.
  • Warm water – it’s important to make sure your water is at room temperature, but not too hot so it doesn’t deactivate the yeast.

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. #nokneadbread #bread #olgainthekitchen #easyrecipe #recipes #rusticbread

How to Make Easy Homemade Bread:

1. In a glass measuring cup, combine to dissolve warm water (100-110°F) and sprinkle instant dry yeast over the top. Let it sit 2-3 minutes.

2. Into a large mixing bowl, sift all-purpose flour and add salt. Whisk to combine.

3. Pour in the water mixture and use a wooden spoon to stir until all of the flour is incorporated (do not knead). The dough will be very sticky, but do not add additional flour.

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. #nokneadbread #bread #olgainthekitchen #easyrecipe #recipes #rusticbread

4. Cover the bowl with plastic wrap and let the dough rest on your counter or inside your unheated oven for 18 hours to 24 hours.

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. #nokneadbread #bread #olgainthekitchen #easyrecipe #recipes #rusticbread

5. Place an empty dutch oven and lid inside the oven and preheat the oven to 450 degrees Fahrenheit. Once preheated, remove dutch oven and place on the stove. Be careful not to touch the dutch oven or lid without oven mitts because it will be extremely hot.

6. Meanwhile, generously dust a cutting board or work surface with flour. Using a rubber spatula, scrape the dough out (which will be very thin and sticky) onto the floured surface. With help of pastry scraper or well-floured hands, shape the dough by folding the dough in half and then fold in half again, pulling the dough together into a loose ball.

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. #nokneadbread #bread #olgainthekitchen #easyrecipe #recipes #rusticbread

7. Sprinkle the bottom of the dutch oven with flour or cornmeal and carefully place (or drop) the dough in the center of your hot dutch oven. Cover with lid and bake for 30 minutes at 450°F. Carefully remove hot lid and bake for another 15 minutes to 20 minutes until golden brown.

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. #nokneadbread #bread #olgainthekitchen #easyrecipe #recipes #rusticbread

8. Remove the bread from the pot (it should fall out easily) and place directly on wire rack to cool completely until it’s nearly room temperature before slicing it.

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. #nokneadbread #bread #olgainthekitchen #easyrecipe #recipes #rusticbread

Quick Tips:

  • Use warm water – between 100°F to 110°F. Avoid using hot water or it will deactivate the yeast.
  • Substitute for active yeast – instant dry yeast can be replaced for active dry yeast. Use 3/4 teaspoon active dry yeast in this recipe.
  • Measure correctly – spoon flour into a measuring cup and level off the top with the back of a knife.
  • Rising the dough – draft-free room temperature, unheated oven or turned off microwave. Avoid placing dough into hot oven to rise. Hot temperature will deactivate and ruin the yeast.
  • For round, less flat bread – use a 4qt or 5 qt dutch oven so that the bread rises upwards, rather than spreading out over the entire surface of bigger pot.
  • Preheat the oven and dutch oven – placing the bread into hot dutch will help form a beautiful crust.
  • Flour the dutch oven – to make sure your bread doesn’t stick to the pot, sprinkle flour or cornmeal on the bottom of the preheated pot.
  • Cool before slicing – always wait for hot bread to cool to room temperature before slicing. Cutting it while hot, will release too much steam and the bread will become gummy.

Do You Need Dutch Oven?

The key to making this crusty easy no-knead bread is that you need something really heavy and thick so that it holds and radiates heat well and it must have a lid. A thick glass or stoneware dish may also work, but probably not as well as cast iron dutch oven.

I used a 4 qt Martha Stewart dutch oven, which can be purchased as low as $40 on sale. You do not need to spend hundreds of dollars on single dutch oven. Martha Stewart and other brands have different sizes of dutch ovens for a lot cheaper. They all do the same job!

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. #nokneadbread #bread #olgainthekitchen #easyrecipe #recipes #rusticbread

Do I Need to Proof the Yeast?

You do not need to proof the yeast for this bread recipe. You can just combine it with flour. However, I like to dissolve the yeast in water before combining with the flour to make sure it incorporates equally throughout the dough.

Why Did my Bread Stick to the Pot?

To prevent your bread from sticking to the pot, make sure your dutch oven is hot enough before adding the dough. Also, make sure to sprinkle some flour or cornmeal on the bottom of hot pot before adding the dough.

Alternatively, you would use parchment paper to keep bread from sticking to the pot, but I don’t do it because all the brands of parchment paper I have say 420°F maximum. I don’t want my oven or your oven to get on fire, so let’s use flour to avoid any risk.

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. #nokneadbread #bread #olgainthekitchen #easyrecipe #recipes #rusticbread

My Bread is Too Dense:

Usually bread is too dense if there is too much flour. Keep in mind that this dough will be pretty sticky, so don’t be tempted to add more flour. Also, humidity and age of the flour could be another factor.

Follow the instructions and avoid overmixing the dough in the beginning or before baking. There is no kneading required that is why this bread is called ‘No-Knead’.

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. #nokneadbread #bread #olgainthekitchen #easyrecipe #recipes #rusticbread

Readers Favorite Bread Recipes:

Easy No-Knead Bread

5 from 81 votes
Servings: 1 loaf
Prep Time: 18 hours
Cook Time: 45 minutes
Total Time: 18 hours 45 minutes

This easy No-Knead Bread loaf has a deliciously crisp crust and a soft spongy center. It’s the perfect blend of soft and chewy. With only 4 ingredients (flour, salt, yeast and water), you can make a bakery-quality, scrumptious loaf of homemade bread. 

Ingredients

Instructions

  1. In a glass measuring cup, combine to dissolve 1 1/2 cups warm water and 1/2 tsp instant dry yeast.  Let it sit 2-3 mins. 

  2. Into a large mixing bowl, sift 3 cups all-purpose flour and add 1 tsp fine salt. Whisk to combine.

  3. Pour in the water mixture and use a wooden spoon to stir until all of the flour is incorporated (do not knead). The dough will be very sticky, but do not add additional flour.

  4. Cover the bowl with a plastic food wrap and let the dough rest on your counter or inside your unheated over for 18 hours to 24 hours. 

  5. Place an empty dutch oven and lid inside the oven and preheat the oven to 450°F. Once preheated, remove dutch oven and place on the stove. Be careful not to touch the dutch oven or lid without oven mitts because it will be extremely hot. 

  6. Meanwhile, generously dust a cutting board or work surface with flour. Using a rubber spatula, scrape the dough out (which will be very thin and sticky) onto the floured surface. With help of pastry scraper or well-floured hands, shape the dough by folding the dough in half and then fold in half again, pulling the dough together into a loose ball.

  7. Sprinkle the bottom of the dutch oven with flour or cornmeal and carefully place (or drop) the bread in the center of your hot dutch oven. Cover with lid and bake for 30 minutes at 450°F. Carefully remove hot lid and bake for another 15 minutes to 20 minutes until golden brown.

  8. Remove the bread from the pot (it should fall out easily) and place directly on wire rack to cool completely until it’s nearly room temperature before slicing it.

Recipe Notes

  • Use warm water – between 100°F to 110°F. Avoid using hot water or it will deactivate the yeast.
  • Substitute for active yeast – instant dry yeast can be replaced for active dry yeast. Use 3/4 teaspoon active dry yeast in this recipe.
  • Measure correctly – spoon flour into a measuring cup and level off the top with the back of a knife.
  • Rising the dough – draft-free room temperature, unheated oven or turned off microwave. Avoid placing dough into hot oven to rise. Hot temperature will deactivate and ruin the yeast.
  • For round, less flat bread – use a 4qt or 5 qt dutch oven so that the bread rises upwards, rather than spreading out over the entire surface of bigger pot.
  • Preheat the oven and dutch oven – placing the bread into hot dutch will help form a beautiful crust.
  • Flour the dutch oven – to make sure your bread doesn’t stick to the pot, sprinkle flour or cornmeal on the bottom of the preheated pot.
  • Cool bread before slicing – always wait for hot bread to cool to room temperature before slicing. Cutting hot bread will release too much steam and the bread will become gummy.

© Olga in the Kitchen owns the copyright on all images and content and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site, unless authorization is given. If you enjoyed the recipe and would like to republish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my FAQ and Copyright Policy.

Leave a Comment or Review

Recipe Rating




Comments

  • Shelly Hitchens

    1st loaf ever and it turned out great!
    I’m trying to make my own sour dough starter. Can I substutute this for
    dry yeast? How much do I use?

  • Louise

    thank you Olga. This is the first time a make bread and it turns out delicious.

    • Olga in the Kitchen

      I’m so happy to hear you enjoyed this recipe, Louise! 🙂

    • Olga in the Kitchen

      I’m so glad you enjoyed it, Corinne! 🙂 You can submit a picture under the bread pin on Pinterest for me and others to see.

  • Niramai

    Thank you so much for the recipe! I never thought that I would be able to bake bread like this. It turns out very nice every time.

    • Olga in the Kitchen

      I’m so happy to hear you’re enjoying this recipe, Niramai!

  • Katie

    I have made this bread at least 10 times! It is SO simple, so delicious and super easy.

    Thank you Olga!

    • Olga in the Kitchen

      That’s so awesome, Katie! Sounds like a new favorite for you 🙂 I’m so happy to hear you’re enjoying this recipe!

  • Laurel

    I am obsessed with making this bread! I have added walnuts and dried cranberries it’s just like the Costco loaf. Other variations I tried are: pumpkin seeds, sunflower seeds, flax seeds, herbs and honestly the plain bread is the best. Each loaf is beautiful and after making this bread at least 10 times, each time is a success. Most importantly is to get that dutch oven hot. If it’s not hot, you’re bread will most likely stick to the bottom or not grow to the top much (it will spread to the sides while the dutch oven keeps heating).

    • Olga in the Kitchen

      Thank you for sharing that with us, Laurel! I’m so happy to hear you enjoyed this recipe!

    • Niramai

      Do you add the rosemary when mixing the flour and yeast or after it rises before putting it in the oven?
      Thank you.

      • Olga in the Kitchen

        My family does not really like rosemary (besides me), therefore I’m inexperienced cooking with rosemary, but after doing a bit research, people add rosemary at the beginning. So you would combine rosemary with flour and salt. Hope this helps! 🙂

  • SOLA

    I just want to compliment YOu! This is the first recipe that included the measurements in the directions. Usually there is an ingredient list with measurements the detailed instructions and I am scrolling back and forth while mixing. You included them in the directions and I love it! I think I messed up already because I’m afraid my water may have been too hot! But nonetheless, following your recipe was easy peasy! Thanks!

    • Olga in the Kitchen

      Thank you for the compliment! 🙂 I try to make each recipe as easy as possible for everyone, making sure the whole process is fun and not painful 😀 . Make sure to use warm water, not hot or it will deactivate yeast. I’m happy to hear you enjoyed the recipe!

  • Hannah

    I found your blog over the weekend and made this bread on Monday! So good! Mine was a little floppier than yours and I wasn’t able to shape it very well, but the results were incredible and delicious! Perfection! We had it with a nice hearty chicken soup (from your blog)!

    • Olga in the Kitchen

      Thanks for reporting back, Hannah! So glad you enjoyed the bread!

    • Olga in the Kitchen

      That’s wonderful, Barb! I’m so happy to hear you enjoyed this recipe!

    • Olga in the Kitchen

      Hi Kim! I haven’t tried substituting for gluten-free before, so I cannot really advise. However, I did a bit of research, and found that some people had success by using a gluten replacement such as xanthan gum. If you decide to experiment please let me know how you like it. 🙂

  • Mira K

    This bread is so easy. I made it twice over the past couple days. The first time, I did exactly like the recipe and the second time I mixed in some dried cranberries. Super easy, super delicious bread and I will be making it again over and over again. Also, I did 18-19 hours since the no-knead bread requires it and highly recommend for anyone who’s making it for the first time. I made regular bread all the time, but the long-rising makes a huge difference. Thanks Olga for another delicious recipe!

    • Olga in the Kitchen

      Thank you for the wonderful review, Mira! I’m so happy to hear you enjoyed this recipe!

  • Janice

    I made this bread, it is delicious and sooooo easy…
    But I only let the dough rise for about an hour and it was double, how can you let it sit for ‘up to 12-24 hours.’?

    • Olga in the Kitchen

      Hi Janice! This recipe is made to rest for 18-24 hours for many reasons. The no-knead bread (like this recipe) gets its power from a long, slow rise at room temperature. In other words, because it’s ‘no-knead’, the long-rising is required. It gives a different (delicious) bread flavor than regular bread, it provides bigger holes in bread and most importantly – the bread will stay fresh for much longer. My sister decided to do 7 hours and she said bread got moldy within 2 days, where the 18-24 hour process will prevent bread getting moldy for over a week (up to 2 weeks, from personal experience). So yes, you can bake this bread after proofing for 1-2 hours, but the outcome of the bread will be different than the actual recipe in this post. It’s as if you’re making a totally different bread recipe. Hope this helps!

  • Laurie

    Hello can this recipe be made into baguettes? Any special instructions?

    • Olga in the Kitchen

      Hi Laurie! Without experimenting it myself, I’m not sure how/if these would work for baguette. You would need to use a baking sheet process for baking these and figure out a way to keep the shape of baguette. I personally don’t like the baking sheet process of baking this bread because the bread tends to rise to the sides, rather than to the top. So the baguette will most likely end up on a flat side. (If other readers have experimented of putting this recipe into baguette, please share that with us here. Thanks in advance!)

  • Kaylee

    I cannot comment in the taste yet because mine is still cooling but this recipe was so easy and the crust looks remarkable.

    Question… would this recipe do okay with add ins? I’d like to try adding fresh ground black pepper, roasted garlic and dried Rosemary the next time but I didn’t know if that would affect the rising at all.

    • Olga in the Kitchen

      I have not experienced it myself, but other readers have added add-ins with success. I have heard about rosemary, fried onions, garlic, bagel spices, etc. (Make sure to read previous comments and there are tons of comments of add-ins success on Pinterest under this bread pins).

      • Kaylee

        Thank you! I tried to read through but there’s a lot of comments 😂 this is a popular recipe!

      • Olga in the Kitchen

        lol this is one of the most loved recipes on the entire blog 🙂

  • Erin

    I’m very eager to try this recipe but I don’t have a Dutch oven. Could I use an oven-safe pot?

    • Olga in the Kitchen

      Hi Erin! I would probably suggest one of these options for best results if you don’t have a Dutch Oven. A heavy corningware baking dish with lid, a covered metal pot or soup pot with lid would work as long as either are 450F safe. If you don’t have a lid, use a heavy-duty aluminum foil making sure you seal the pot really well. In general, you want something heavier/thicker so the bread doesn’t burn at that high temperature and end up uncooked on the inside. Also, you don’t need to spend hundreds of dollars on a Dutch Oven. Most of mine are Martha Stewart brand I purchased at Macy’s for 10 times cheaper than these branded once; they are on sale all the time. They are heavier than Le Creuset, but do the same job and I use them daily for everything, bread especially :).

  • Katerina

    We made 2 loaves of this bread in our new Martha Stewart cast iron (recommended by you) for Christmas and this bread was a huge hit. Our guests kept asking where we bought the bread and we told them we got it from Olga in the Kitchen. This bread is so easy for a beginner and you just can’t go wrong anywhere here if you follow the tips. Amazing fool-proof recipe and we will definitely be using it again.

    • Olga in the Kitchen

      Thank you for sharing that with us, Katerina! I’m so happy to hear you enjoyed this recipe! 🙂

  • Kimberly

    I followed the directions exactly and the bread stuck HARD to the bottom of my dutch oven, creating quite a mess. I’m assuming everyone who makes this uses an expensive, coated cast iron pot. My pot is a regular, seasoned, cast iron dutch oven. I wouldn’t call this a “no fail” bread unless you update the directions to state you have to buy an expensive pot before you can make it!

    • Olga in the Kitchen

      Hi Kimberly! No, you don’t need an expensive cast iron. I personally don’t even own one myself. I use a $16 cast iron for this bread all the time. If your bread stuck, this would happen if your pot was not hot enough. (I know it because it happened once to me). You need to preheat the cast iron by putting it into the oven with the lid, the moment you turn on your oven and the cast iron MUST be really hot before you add the bread. Also, in step 7 – I suggest to flour the bottom of the pot before putting the bread. Following both of these suggestions, it’s impossible not to get a beautiful loaf. Hope this helps! 🙂

  • Michelina Evelyn Guerriero

    I made this bread tonight, and it turned out good, but the crust is so hard that I can’t bite it easily. I ended up putting the bread in some chicken soup I made to soften the crust. I have veneers on my two front teeth and I am afraid to bite the crust. Is the crust supposed to be really hard like that, or did I do something wrong

    • Olga in the Kitchen

      Yes, this bread is crusty. If you baked longer than the recipe says, it will get more crusty within any extra minute. But a little advice because I have seen my mom do it all the time (for her and dad): she wraps the bread into plastic food wrap while it’s still hot. The hot bread let’s out steam (which you will see underneath the plastic wrap), but it keeps the bread soft. It still has a crust, but it’s very soft when you bite it. And I would advice to keep it in plastic food wrap or even in ziploc bag until you finish the loaf so it stays soft. Hope this helps 🙂

  • Wendy

    Loved this recipe! I’m making my second loaf as I write this review. Is there a way to incorporate flavors into the loaf? For example, could I add some garlic powder or chili powder to the recipe?

    • Olga in the Kitchen

      I’m so happy to hear you’re enjoying this recipe, Wendy! I have not experienced myself, but I see people in comments and on my Pinterest account (under bread pins) saying they added different flavors, such as different dry herbs, fried onions, etc. they all say it works out pretty well (a success), so I don’t see why it wouldn’t work. Hope this helps 🙂

  • Celine

    Olga this is the best bread recipe I have ever made and tried. I used my Martha 6 quart enameled dutch oven and the bread rose all nice. I followed the suggestions of putting the hot lid right away to catch that bread shape. Very satisfying results.

    • Olga in the Kitchen

      Thank you for sharing that with us, Celine! I’m happy to hear you enjoyed this recipe 🙂

  • Mia H.

    Never made bread before. This was my first attempt and it turned out so good. Looked just like your photos. Rose beautifully and such an easy recipe. Will be making it again for sure.

    • Olga in the Kitchen

      That’s awesome, Mia! I’m so happy to hear you enjoyed this recipe!

  • Constance

    Tastes great, and turns out excellent just like an artisan loaf with the pillowy inside and big holes (pictures posted on Pinterest pin for this recipe)!! I halved the recipe, Preheated oven 1 hour with pot in oven, baked in very small Dutch oven for 26 min covered, but a little longer than 20 min uncovered cuz I wanted the top to be more golden. Used parchment as a sling to bake the bread on in the pot. Also handled the dough extremely minimally by flipping the gently-folded Dough onto the parchment sling instead of forming a dough ball.

    • Olga in the Kitchen

      Thank you for sharing that with us and the wonderful review! 🙂

  • Michelle

    Can I use a stand mixer with a dough hook to combine the flour/water mixture?

    • Olga in the Kitchen

      It’s best to do it by hand, as this bread does not need any kneading. It literally takes 1-3 minutes to combine/mix the dough before the rising period. The dough is very sticky and if you use mixer you will have the urge to add more flour because of the very sticky dough.

  • Lynda M Ford

    After the 18 hour rising, I turned dough onto floured surface and stretched out adding toasted coconut and cinnamon (with a bit of sugar). I did fold the dough a few times, and returned to bowl for 2nd rise (approx 1 hour). Heated the Dutch oven with top to 450 degrees and turned dough into Dutch oven. Baked with cover 30 minutes, removed top and baked for another 10 minutes.

    Have also added shredded cheese and garlic powder after 1st rise. Very versatile and always delicious.!

    • Olga in the Kitchen

      That’s so awesome! Thank you for sharing that with us, Lynda! That sounds so delicious, I wouldn’t mind a slice myself 🙂

    • Olga in the Kitchen

      All-purpose is my primary flour for baking, but you can definitely use bread flour here (same proportion). I don’t see why it wouldn’t work. I use bread flour sometimes for my French buns and honestly don’t see any difference 🙂

  • Shanti

    Thank you so much for the great recipe Olga, my husband loves it!
    But I have a few more critiques than he might. Every time I’ve made it it doesn’t have as many air bubbles as in the picture and I really want to get it to be as light and fluffy as possible, I wonder what I’m doing wrong? I think it may have something to do with how I handle it when I take it out of the bowl so I’ve tried letting it rise again after I take it out, but after reading your other replies I see why that didn’t work. Any tips?
    (Thanks again! Regardless, we love it!)

    • Olga in the Kitchen

      Hi Shanti! This bread is more chewy and heavier than light and fluffy like the regular 2 or 3-hour bread, even if it does have so many large bubbles. For my picture in this post, if I recall correctly, I baked it after 23 hours. I noticed the closer to the 24-hour mark, the bigger the bubbles are. This would be for the all-purpose flour (whole wheat flour is a bit more dense, less bubbles). Also, when you fold, try to fold no more than 3 times (like an envelope). Any extra folding or even a bit of kneading, will only make those bubbles disappear. Letting this bread rise, will most likely NOT give you more bubbles. From experience, when you let it rise, it rises to the sides, not the top and your bread will end up more flat than round and high and usually not as fluffy looking. Therefore, I never let it rise. I hope this helps and I’m so happy to hear you and your husband enjoyed this recipe! 🙂

  • Crystal

    The perfect bread recipe for my family! I was surprised how much kids loved it; they never eat bread by itself. So easy, incredible results. Thanks Olga!

    • Olga in the Kitchen

      I’m so happy to hear you enjoyed this recipe, Crystal! 🙂

  • Andrea

    Made this tonight. My family loved it. My granddaughter is a picky eater but she asked for me to make it again.

    • Olga in the Kitchen

      I’m so happy to hear your family enjoyed this recipe, Andrea! My kids also love this bread, especially when it’s still hot out of oven 🙂

  • Kelley

    Can I make this bread with sourdough starter instead of yeast? If so, how many grams? Thank you so much!

  • marisa

    so easy to make and so yummy. currently making my second one this week!

    • Olga in the Kitchen

      That’s so awesome, Marisa! I’m so happy to hear you’re enjoying this recipe 🙂

  • Brune

    Hi, can I bake this bread directly to the oven? or do I need to use a dutch oven necessarily? what would be the result and at which temperature may I bake it if I do with no dutch oven?

    • Olga in the Kitchen

      I have tried it baking on the baking sheet at 450F for about 35 minutes (another baking sheet with water on the lower rack for first 10 minutes) and I did 450F and lowered to 400F as soon as I placed the baking sheet with bread (keep an eye on bread after 30 minutes so it doesn’t burn too much). Each oven is different, but the bread will turn out more flat than in Dutch Oven. The texture is slightly different as well, not as fluffy. When you place the unbaked bread into hot dutch and cover with the hot lid, it helps the bread keep the shape with the hot heat coming from all sides. Using baking sheet, you don’t really have that option.

  • Katherine Thompson

    Can you add asiago or Parmesan Cheese to this bread?

    • Olga in the Kitchen

      Hi Katherine! I have not tried adding cheese to this bread, so I’m not sure how it would affect the texture since cheese does melt at hot temperature. So far, I only heard people adding fried onions and rosemary to this bread. If you do decide to try, please share with us how it turned out. Thanks!

  • Aileen Shea

    Made this delicious bread today and it was so easy! I used the convection setting on my oven, baked at 425 for 22-23 minutes and removed lid & continued baking 15-20 minutes. The crust was crispy & it was just perfect. Thank you so much for the recipe!

    • Olga in the Kitchen

      Thank you for sharing that with us, Aileen! I’m so happy to hear you enjoyed this bread recipe 🙂

  • Isabel

    Wow, this bread turned out incredible! And it’s super easy to make. Thank you so much for sharing this recipe!

    • Olga in the Kitchen

      You’re welcome, Isabel! I’m so happy to hear you enjoyed it! 🙂

  • Leslie

    My family loved it. My first attempt making bread and it turned out so good….oh and so easy wow

    • Olga in the Kitchen

      I’m so happy to hear you enjoyed this recipe, Leslie!

  • Meg

    So incredibly easy, didnt even need my stand mixer. Makes one delicious loaf.

  • Kelly

    Fantastic recipe! Most incredible bread. Use a small pot so the bread rises to the top, like the recipe suggests.

  • Sabrina

    This was huge success. Never knew I would get such gorgeous bread on first attempt. Now I cannot wait to make it again.

    • Olga in the Kitchen

      That’s awesome, Sabrina! I’m so happy to hear you enjoyed it 🙂

  • Tonya

    This bread is so easy and turns out fantastic every time. I tried adding 1 1/2 teaspoon salt the first time and it was too salty to my taste. So I stick to 1 tsp from then on. It’s as I were to add sugar to bread. My family does not like sugar in bread, even a pinch. Bread should always taste bland with a tad salt. Plus, adding too much salt is not healthy anyway😊 My best bread recipe from now on!

    • Olga in the Kitchen

      Your family sounds a bit like mine 🙂 same tastes in food. Everyone loves not just good food, but best food. Thank you for the wonderful review, Tonya!

  • Nat K

    Fantastic recipe! I used 6.5 qt dutch and it worked out perfect. I also wanted to say that I did around 4 hours to test something out and the texture wasnt the same. Not as many holes and it tasted dense so I do 16-18 on average. There’s a reason this bread is called rustic. It has aroma of rustic and flavor is just amazing. Don’t be quick to bake it. Give it time to do its thing.

    • Olga in the Kitchen

      Thank you for sharing that with us and your wonderful review, Nat!

  • Lilliana

    Awesome, awesome recipe! Need to make another one. Took first out and only 2 slices left. Family loves it and thanks you! 🙏🏻

    • Olga in the Kitchen

      You’re very welcome! I’m so happy to hear your family enjoyed it!

  • NC

    This was a epic fail for me. Not sure what happened. The dough rose and 24 hours later flattened but I couldn’t shape it into a ball. Still flat sadly.

    • Olga in the Kitchen

      Hi! Like mentioned in other reviews and recipe, the dough will rise nicely in the first 2 hours and then once the cycle of 18-24 hours is complete, it will flatten throughout that cycle, and the dough will be very sticky, but according to the recipe “generously dust a cutting board or work surface with flour. Using a rubber spatula, scrape the dough out (which will be very thin and sticky) onto the floured surface. With help of pastry scraper or well-floured hands, shape the dough by folding the dough in half and then fold in half again, pulling the dough together into a loose ball.”. Now, if you actually baked the bread and it was completely flat, then the only issue would be expired/not fresh yeast. Hope this helps 🙂

  • Susan

    Excellent! Crusty on outside and soft on inside just like the recipe said. Was wondering if I could double the recipe to make a larger loaf?

    • Olga in the Kitchen

      Thank you for the wonderful review, Susan! I have not tried doubling the recipe, therefore I’m not sure about the results and baking time. I would assume that it would be harder to work with when transferring the dough into the Dutch Oven since the dough is very soft. If you do decide to experiment, I would do 30 minutes with lid and then maybe another 20-25 without the lid. Let us know how it turns out if you decide to try!

  • Jennifer

    Really nice! I’ve been meddling with (sourdough) bread baking for almost a year now and am still trying to find my groove. This worked really well. Though the measurements are so complicated for us Europeans. So many websites gave me different measurements for cups of flour! Eventually I used 375g wheat flour type 550 and 330 ml water. I think I didn’t shape it well enough so it became a bit less high than I wanted. I would like to try the recipe using spelt flour and my lievito madre sourdough (which I highly recommend, even for pizza!!). Thank you for the recipe!!

    • Jennifer

      Sorry, forgot to leave 5 stars! ⭐️⭐️⭐️⭐️⭐️

    • Olga in the Kitchen

      Thank you for sharing that with us, Jennifer! I know that interpeting US measurements to European is tricky and takes few tries. I have the same issue when working with Ukrainian recipes, but I’m glad it all worked out! 🙂

  • Beth Brann

    Thank you for this recipe. It turned out fantastic! Nice and chewy, and great crust. I used 1 cup whole wheat flour and 2 cups white bread flour. It was so fun to watch it bubble and breathe overnight. I proofed for 22 hours.

    • Olga in the Kitchen

      Thank you for sharing that with us, Beth! 1 cup whole wheat makes all the delicious difference 🙂

  • Monika

    Baked this yesterday for a family gathering. Everyone raved. I have a 5 quart dutch oven, and the loaf came out a bit flatter that I wanted. Can I double the recipe for one larger loaf, and what would be the bake time if I did? TIA.

    • Olga in the Kitchen

      Hi Monika! If using bigger dutch, try your best to make the bread dough smaller in circumference before you drop into Dutch Oven by tucking under the dough, but not kneading too much. Also, the quicker you transfer the bread dough into the Dutch Oven, close the lid and put back into the oven, the less it will spread. If you let the dough sit in the hot Dutch Oven on the counter for couple minutes, it will start spreading (like it’s rising, but to the sides). I make it in 6 qt often myself and I noticed the sooner you put the hot Dutch Oven into the oven, the more chance of you having taller loaf. I have not tried doubling the recipe, therefore I’m not sure about the results and baking time. I would assume that it would be harder to work with when transferring the dough into the Dutch Oven since the dough is very soft. If you do decide to experiment, I would do 30 minutes with lid and then maybe another 20-25 without the lid. Let us know how it turns out if you decide to try!

  • Melissa

    This was so easy to make and I can’t wait to try it! One question, is it done baking after 30 minutes? Mine is already golden brown after 30 with the lid on.

    • Olga in the Kitchen

      The first 30 minutes is to make the crust and shape (by making on the exterior) and the remaining 15 minutes are to finish baking inside. If you take out the bread at 30 minutes, the bread will be gummy (like under-baked on the inside).

  • Theresa

    It really is “easy”. I made this bread to go with the stew I made and my husband said, “this is a do over for sure!” It has a nice crust on the top and bottom but soft and tender inside. This recipe will definitely be going to be part of my favorites. Thank you Olga for sharing!!

    • Olga in the Kitchen

      That’s awesome! Thank you for the wonderful review, Theresa!

  • Sarah

    Hi Olga

    My dad made your bread. It’s the best recipe yet.

    Super simple.

    Thanks for sharing.

    • Olga in the Kitchen

      You’re very welcome, Sarah! I’m so happy to hear you enjoyed this bread recipe!

  • Shirley Hollister

    It’s in the oven as I write! When I saw how beautifully risen my bread was this morning I just knew it was going to be just what I wanted & so easy to prepare. Thank you Olga! I bought my Dutch oven from Kmart for $8 no need to spend a fortune.

    • Olga in the Kitchen

      That’s amazing, Shirley! Wow $8 for Dutch Oven is such a deal. I paid $16 for my 3 quart. You win 😀 There are so many different brands at low cost and they all do the same job.

  • Pauline

    I am a newbie at bread-making but have successfully churned 4 loaves of delicious bread using this recipe! Thank you for sharing this – it is awesome!
    I am thinking about using wholewheat flour next and adding raisins but am a bit apprehensive. Would that affect the outcome a lot? Thanks!

    • Olga in the Kitchen

      That’s awesome, Pauline! You can do 1 cup of whole wheat, 1 1/2 or even 3 cups to substitute all for wholewheat, but I would suggest increasing salt to 1 1/4 and water to 1 3/4 for 100% wholewheat so the texture isn’t too dense.

    • Olga in the Kitchen

      You probably could, but keep in mind that usually iron skillets are kind of flat and the bread does rise a bit during baking and it might burn to the lid. I cannot say for sure, since I have not tried it myself.

  • Marina

    I have made this bread four times and it is hands down one of the best I have tried and SO EASY!!! Great taste and texture, an amazing comfort food. I did with half whole wheat flour and it turns out just as amazing!

    • Olga in the Kitchen

      That is so awesome to hear! So glad you enjoyed it, Marina!

  • Phyllis

    No words to thank you, the bread came up so good!! My family is asking to bake it more and more. I made 3 loaves of the no knead bread. All were great. It is so easy and so good ! Love your recipes.

    • Olga in the Kitchen

      I’m so happy you enjoyed this recipe. Thank you for sharing that with us!

  • Karla

    First time making bread and WOW! Not only was this recipe so easy, but also delicious! I keep going back to sneak another slice. I can’t wait to make it again!

    • Olga in the Kitchen

      It is sooo good and addicting! I’m so glad you enjoyed this recipe, Karla!

  • Amanda

    Hi, we love your no-knead bread in our house, and last week I followed the advice from someone to try using a cup of whole wheat flour in the recipe instead of all white. It came out perfect and so yummy!

    • Olga in the Kitchen

      That’s so great! Thank you for sharing that substitution with us, Amanda!

  • Kerri Nelson

    Can this be doubled? If so, how long for baking time?
    Also, can you add sugar?

    • Olga in the Kitchen

      Hi Kerri! I have not tried doubling the recipe myself, therefore I cannot really say for sure. If you do decide to try, keep in mind that because this dough is very soft and already a bit hard to make a round shape out of it, making it bigger would be even harder and might end up more flatter than smaller portion as it spreads to sides instead rising to the top (like regular bread). You might consider using smaller Dutch Oven so that the sides of the Dutch Oven would keep the bread from spreading too much, but make sure to generously flour the bread on top and sides or use parchment paper so that the bread does not burn to the sides of the pot. You can add sugar, but it’s not required. I did it few times myself and we don’t like regular bread to taste sweet, so we never put sugar into bread unless it’s meant for dessert. I did 1 tablespoon of sugar when I was experimenting, but it does not make a difference. The outcome of the bread is the same, with or without the sugar. As for the baking time, I would probably increase by 10-15 minutes.

  • Mary

    I made the dough yesterday; it had a nice rise when I went to bed, but when I got up this morning, it was deflated to the bottom of the bowl. Do you have any ideas about why this happened? And is it salvageable if I let it continue to rest to see if it rises again?

    • Mary

      I just saw an older post where you answered a similar question about the rise. I just didn’t see those details in the article, but your reply to the other post helps!

    • Olga in the Kitchen

      Hi Mary, the dough will rise like regular bread in the first 1-2 hour and then at the end (after 18-24 hours) it will deflate, become runny and all bubbly. That’s the process of this bread recipe. Totally different than regular bread we make in couple hours.

  • Katie

    Omg!!! This was so easy and yummy! I’m making it again tomorrow! I think I will try a wheat/white blend.. thanks!

    • Olga in the Kitchen

      Thank you for the wonderful review, Katie! You will love the wheat/white combo!

  • Chrystal

    I’ve been wanting a Dutch oven for some time now. Just ordered one so I can make this bread! I’ll be experimenting with gluten free flours, I’ll be sure to report back on the outcome.

    • Olga in the Kitchen

      That’s wonderful, Chrystal. I’m positive you will like Dutch Oven for other cooking, not just bread. Please let us know how it turns out. I don’t know anything about working with gluten free flours, therefore at the moment, I don’t even know where to start :).

  • Sarah

    Just made my first loaf. It look amazing. Can’t wait to try it. Could I use wholemeal bread flour for a healthier option?

    • Olga in the Kitchen

      Hi Sarah! You can definitely use wholewheat (wholemeal) flour. I uploaded a photo to one of the bread pins on Pinterest with 3 tries so you can see the texture there. I did same exact recipe and followed instructions and did 1 cup whole wheat and 2 cups all-purpose, 1 1/2 wholewheat and 1 1/2 all purpose and lately, I’ve been doing with 3 cups 100% whole wheat flour. All turn out so great. I’ve been experimenting adding a bit more water (1 3/4) when using 3 cups whole wheat so that the texture is slightly more tender. Just keep in mind, that whole wheat bread takes longer to rise. I tried doing 12 hours and bread turned out heavy and dense. 20 hours seems to be the perfect mark. Technically, you can do 18-24 hours. Hope this helps :).

  • Kathy Allio

    Made public second loaf…perfect!! Beautiful texture & color. I have no Dutch oven, so I used my crockpot crock. I baked at 400 degrees for 40 min., covered tightly w/2 layers of foil. Uncovered & baked 25 min more. Perfection!! Thank you!!

    • Olga in the Kitchen

      That’s so awesome, Kathy! Thank you for sharing that with us. I’m so happy to hear you enjoyed this recipe 🙂 !

  • Liz

    Can you use a yeast starter (sourdough starter) for this? If yes, how much would be needed?

    • Olga in the Kitchen

      Hi Liz! I have not tried it myself, but I don’t see why not. Here’s a great resource for converting to using sourdough starterhttps://traditionalcookingschool.com/food-preparation/convert-recipes-to-sourdough-aw043/

  • Pauline Nadile

    I made this recipe twice already! It’s so easy and tastes delicious. Thank you for sharing your recipe!

    • Olga in the Kitchen

      Thanks for the wonderful review, Pauline! I’m so happy to hear you enjoyed this bread recipe :).

  • Patricia

    Super easy and delicious. I used 1 cup whole wheat flour and 2 cups all-purpose. Turned out so good.

    • Olga in the Kitchen

      Thank you for sharing that with us, Patricia! I’m glad you enjoyed it 🙂

  • Belinda

    Tried this recipe and is very good. Usually I do not have time to bake but these day with everything going on, I found the time. With your great recipes I am getting good food and have found how to fill my time. Thank you and keep up the good work!

    • Olga in the Kitchen

      That’s so awesome, Belinda! Thank you for the wonderful review 🙂

  • Megan Hamilton

    I am trying to make this bread. Cant find dry yeast (everyone must be baking during this pandemic) so a friend owns a restaurant and gave me yeast that they keep in the frig it is more solid then a powder. How do I measure this vs the dry yeast?

  • Veronika

    Turned out so well and so delicious. The salt amount 1 tsp was perfect. I tried another bread recipe with more salt and it was too salty. The 3 cups flour is also perfect, any more than that would be too much. I had mine rest for 22 hours. Thank you Olga, will be making it again!

    • Olga in the Kitchen

      Thank you for sharing that with us, Veronika! I’m so happy to hear you enjoyed this recipe!

  • Sally

    I really want to try this but I don’t have a Dutch oven. Would a small crockpot work? Thank you.

    • Olga in the Kitchen

      Hi Sally! I would probably suggest one of these options for best results if you don’t have a Dutch Oven. A heavy corning ware baking dish with lid, a covered metal pot or soup pot with lid would work as long as either are 450F safe. If you don’t have a lid, use a heavy-duty aluminum foil making sure you seal the pot really well. In general, you want something heavier/thicker so the bread doesn’t burn at that high temperature and end up uncooked on the inside. Also, you don’t need to spend hundreds of dollars on a Dutch Oven. Most of mine are Martha Stewart brand I purchased at Macy’s for 10 times cheaper than these branded once; they are on sale at least once a week as prices keep jumping up and down. They are heavier than Le Creuset, but do the same job and I use them daily for everything, bread especially :).

  • Janice

    Absolutely delicious and so easy to make. Will be making it again!

    • Olga in the Kitchen

      That’s awesome, Janice! I’m so happy to hear you’re enjoying this bread recipe!

  • Sandra Turner

    Made this bread yesterday…easy and delicious. My husband suggested I could make this weekly for his lunch.

    • Olga in the Kitchen

      Thank you, Sandra for the wonderful review! That’s exactly what my husband said to me couple weeks ago when he couldn’t stop snacking on this bread :).

  • Mariana

    This is so easy and delicious! I’m low on all purpose and only have bread flour left. Will it work with bread flour?

    • Olga in the Kitchen

      Yes, you can. Bread flour has a bit more protein in it, which will result in a chewier bread.

  • Camille

    I’ve made this bread four times and have my fifth loaf in the oven as I speak. Thank you for sharing because I don’t think I’ll ever buy a loaf of bread again. This is super simple and delicious.

    • Olga in the Kitchen

      Thank you for the wonderful review, Camille! Homemade bread is always the best. We make bread at least once a week constantly, some weeks every other day :).

  • Ann

    Love love this!! Super easy! Made it 3 times so far and each time it was perfect!!!

    • Olga in the Kitchen

      That’s so awesome, Ann! I’m so glad you’re enjoying this recipe!

  • Melissa

    We love this recipe. I have never made homemade bread before but during these stay home days, I decided to give baking bread a try. This bread is amazing and we have given it to neighbors and both grandparents. Now, they expect more hehe thank you

    • Olga in the Kitchen

      That’s wonderful, Melissa! I’m so happy to hear you, your grandparents and neighbors are enjoying this bread :)!

    • Olga in the Kitchen

      Hi Jenn! I have not tried it, therefore I cannot give you a green light on it. I have my doubts though because these long hours give the dough a chance to ferment. The yeast needs to do its magic. You might end up with very sticky and liquid-like dough. If you do decide to experiment, please share with us. Thanks!

    • Olga in the Kitchen

      Hi Ashley! I have not tried this exact recipe with whole wheat, but I do 1 cup of whole wheat for my bread machine bread all the time (which is all all-purpose originally). If you want to give it a try, start with 1 cup whole wheat and 2 cups all-purpose to maintain a chewy and softer texture. If that turns out well, move to 1 1/2 cups whole wheat and 1 1/2 cups all-purpose. Just keep in mind, that the more whole wheat flour, the more tougher and heavier texture of this bread will be (as expected).

  • Lorelai

    Fantastic recipe – we’ve done it twice in one week already and loved it!

    • Olga in the Kitchen

      That’s amazing, Lorelai! I’m so happy to hear that :).

  • Ella

    I make bread once a week and this recipe became our primary. These 2 loaves were made by my 14 yr old niece who never made bread. Recipe is very simple, easy for beginner and the taste is phenomenal. You cannot stop eating it😋

    • Olga in the Kitchen

      That’s wonderful, Ella! Thank you for sharing that with us :).

  • Jill Halpin

    Is it possible to make this bread with Gluten Free Flour?
    Thank you,
    Jill

    • Olga in the Kitchen

      Hi Jill! Unfortunately, I haven’t tried substituting for gluten-free before, so I cannot really advise. However, I did a bit of research, and found that some people had success by using a gluten replacement such as xanthan gum. If you decide to experiment please let me know how you like it. 🙂

  • Silvia

    This is seriously the most forgiving bread recipe I’ve ever used! The first go around I accidentally did 1 1/2 tsp instead of 1 tsp of salt, but still somehow resulted in a delicious loaf with great texture! The second time I followed the recipe exactly and the loaf was perfect.

    • Olga in the Kitchen

      That’s wonderful, Silvia! Thank you for sharing that with us. I’m so happy to hear you enjoyed this bread :)!

    • Olga in the Kitchen

      Hi Ava! No, this is a regular bread using yeast. I believe you knead some sourdough starter for sourdough. I’ve never done it so I’m not sure how sourdough works. But you will like this bread just as much :).

      • Mohammad Badarneh

        I like it, easy and delicious. This is my first time, the crusty is too hard especially the bottom side. Any advice?

      • Olga in the Kitchen

        The no-knead bread does turn our crusty, but if you like it softer – my parents always wrap it in plastic food wrap as soon as it’s out and keep it there. It stays soft (even the crust). They like softer crust as well – my husband and kids prefer it crusty, and we always go for the crust 🙂

  • Grace

    I didn’t have instant yeast, only active dry and it worked just as good! The bread came out great. I let it sit for 15 hours, rise for 45 minute, then baked the same as the recipe! It’s so good!!

    • Olga in the Kitchen

      Thank you for the wonderful review and for sharing that with us, Grace! I’m so happy to hear you enjoyed this easy recipe!

  • Sally

    Fantastic recipe – we’ve done it twice in one week already and loved it!

    • Olga in the Kitchen

      That’s so awesome, Sally! I’m so happy you enjoyed this recipe :)!

      • Mary Kay macurak

        In the process of making it but it didn’t rise….any suggestions

      • Olga in the Kitchen

        Hi! It will not rise like the regular bread you make in couple hours. It will rise in the first 2 hours and then fall back. At the end (after 18-24 hours) it will be sticky and not really risen. Make sure to look at images and read the notes on post, I included every possible detail I know/use. Also, using bigger dutch oven will make the bread spread more to the sides than to the top, therefore I use a smaller dutch oven so it does not have much space to go to sides, but to the top. Hope this helps :)!

  • Linda

    Great and easy recipe! Made it few times already and always turns out amazing!

    • Olga in the Kitchen

      Thank you for sharing your experience with us and for providing a great review!

  • MichelleD

    This recipe is so easy, and my husband absolutely loved the crunchy crust. Will definitely keep making it!

    • Olga in the Kitchen

      That’s just awesome! I’m happy you liked this recipe, Michelle!

  • serena m.

    We made this delicious bread 2 times since you posted. Love how easy it is and the texture of it. I tried 1 1/2 tsp salt and second time with 1 tsp and we like less salt better, not as salty. This recipe is a keeper!

    • Olga in the Kitchen

      Thank you for sharing that with us, Serena! I’m so happy to hear you enjoyed this bread recipe :).

    • Olga in the Kitchen

      That’s wonderful, Grace! I’m so happy you enjoyed this bread recipe :).

  • CG

    I love this bread. It never lasts more than 5 hours in my home. This recipe works so good each time. We made 3 times already.

    • Olga in the Kitchen

      That’s wonderful, CG! Sounds like you guys found a new favorite!

  • karianne

    I made this today, it came out great! Crusty outside (I used cornmeal on the pan) and soft on the inside, delicious all over!

    • Olga in the Kitchen

      Thank you, Marianne! I’m so glad you enjoyed this bread recipe :).

  • Natasha

    Thank you Olga! This bread turned out perfect and so good! It had the perfect crust (not too hard and not too soft). We loved every bite of it and now I’m making another batch.

    • Olga in the Kitchen

      You’re very welcome, Natasha! Thank you for the wonderful review and I’m so happy you enjoyed it. Sounds like you found a new favorite :).

  • Annie

    This bread looks amazing! I just set it up to bake it tomorrow morning. Love the texture!

As Featured On

  • Taste of Home
  • Food Gawker

Get recipe updates, tips, menu ideas and more straight to your inbox.