Ingredients ▢ 3 cups (450g) flour , bread or plain/all purpose (Note 1) ▢ 2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast) ▢ 2 tsp salt , cooking / kosher salt (Note 3) ▢ 1.5 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4) DOUGH SHAPING ▢ 1.5 tbsp flour , for dusting Instructions Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5). Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6). Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days. Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well. Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven) Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour. Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here - you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move. Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits! Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy. Cool on rack for 10 minutes before slicing. Ur welcome
Thank you so much for this well explained note. I have never made this type of bread and I'm excited with the idea! Your very well articulated explanation has given me confidence to try it soon!!
For helping more new beginner here's the recipe Ingredients 3 cups (450g) flour , bread or plain/all purpose 2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast) 2 tsp salt , cooking / kosher salt 1.5 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) DOUGH SHAPING 1.5 tbsp flour , for dusting
lberry1391 thank you so much for this recipe. I made it last night and have eaten most of it. Delicious. No kneading, no mess fantastic. Will never buy bread again this was so easy to do and I am just a beginner, but still very successful for the first time of making.
Just ate a warm slice of this bread with butter, and it is hands down one of the best breads I've ever tasted!! Note: I did add 1/2 tsp of sugar and I used a cake tin instead of a dutch oven; I just covered the top with an aluminum foil dome and it turned out perfect!!
I just made and it turned exactly like the picture! Perfect chewiness and absolutely gorgeous! I left mine in fridge overnight, next time I’m going to try two or three days to see if there is a difference in flavor. I can’t imagine it tasting better.
This recipe is a killer!! I started literally in my pyjamas, the wait was very very long but I just sliced it and it is delicious!! Love the ratio between my actual work and the final taste. Thanks so much!
Holy smokes!!!! My first time making bread and it turned out amazing. Amazing crust! Cutting this while its warm and adding butter....OMG! Thank you for sharing this amazing recipe.
My first ever attempt at baking bread and it turned out AMAZING!! I love love this easy bread recipe that comes together in no time. The texture is so good. Moist, chewy bread that makes you feel like you are eating professionally baked bread. It reminds me of sourdough texture.
I have never in my entire life messed anything up quite as spectacularly as I did trying to make this. It didn’t even make it to the oven. Edit: you know what. i was so ready to give up. it all turned into a glue like kids project and I was so ready to throw it all away. but then I somehow managed to shove this into the oven, and it turned out beautiful. heck yeah.
Did you use more water than in the recipe? High hydration dough can feel like that, like it's all too liquidy and impossible to bake into a bread loaf. Turns out it makes the best bread lol
Lol depending on the brand of your flour and your area's humidity, your actual volume of water needed will vary. So I always use bread recipes' water volume only as a rough guide, then adjust along the way. (For e.g. for this recipe I started with 320ml first, then add in increments till I get it at around 350ml.)
Thank YOU!! This is amazing!! I used 2 cups organic king arthur bread flour and one cup organic all purpose flour with kroger quick rise yeast. I baked mine in an old thick cast aluminum turkey roaster/dutch oven. If it weren't for you I'd have been too afraid to even try making bread. Thank you so much)
this was my frist time making bread, couldn't have asked for a simpler video. It was the most unbelievable bread I've ever eaten in my life and my friend said the same thing!
This is a wonderful bread recipe! So easy to make and so good!! I have made it several times and each time, it has turned out wonderfully. It is also very attractive to the eye! I love that you can put it together quickly and leave it in the fridge until it's convenient to bake it! I make it at night before going to bed and then in the early afternoon, I finish the prep, pop it into my hot le Creuset pot in the oven, and have warm, fresh, homemade bread for dinner! It's been a hit with everyone! My husband gets super excited if I tell him I'm making bread!
Fantastic! Mine proofed very quickly. Never would have believed there was a faster and more delicious recipe for soup bread than the classic simple bread.
Great recipe! I've made this twice in a row since finding this and its already my favorite bread recipe. Just so long as you have the time to let it rise it's the easiest thing ever.
OMG I just made this and it came out perfect (first try). I had no bread flour in the house so I used AP flour and this is the best loaf of bread I have ever made with just AP flour. Nice chewiness on the inside, crispy, rustic crunchy crust. If only we could post pictures here I'd show you!
Great recipe. First attempt on Christmas was alright, I think I over-rose the dough for 3 hours instead of 2 because it was a bit denser and flatter than I wanted. Second attempt this weekend came out best for me. I doubled it, then had it rise inside my oven (turned off) for two hours with the oven light on and the door slightly open. Did this because my house was cold, and it ended up being the perfect warm setting to let it rise for two hours. Then oiled both loaves of dough with olive oil in two separate glass mixing bowls, covered with saran wrap and stuck them in the fridge. I let one sit for 2 days in the fridge and the second sit for 3 days to see the difference it would make. The one that proofed for 3 days came out best; it rose significantly more in the dutch oven while baking and formed much more beautiful tears/seams/ridges that I didn't get with my first loaf (although that one still came out great). Maybe it's my oven, but I do find that once I take the lid off after half an hour, I actually need to let them stay in there for much longer than 12 minutes in order to get them nice and brown. I tried 15 minutes and it was only a light brown. Next time will try 20 minutes instead, and maybe a few seconds under the broiler before pulling it out. Edit: one year later, tried this again for Christmas 2021 using bread flour this time instead of all purpose. Ngl I actually preferred it with all purpose flour; using bread flour I found that it just came out a little bit dense and less airy than it did last year. It did bake and look really well though.
Thank you so much for the recipe! I found it online before the video even! I just baked my first bread ever and it was one of the best bread I‘ve had and I live in Germany so I‘ve had plenty of great breads 🙏🏼 But for the people from Germany who may also have asked themselves what Americans mean with their AP flour or bread flour -> Es ist Mehl Type 550!!! Hatte aber nur 1050 und 405 zu Hause und habe beides miteinander gemischt (6/4) und es hat super geklappt 😂✨🫰🏼
I just made this and I am absolutely thrilled with the outcome. It looks exactly like the above and tastes amazing. Instead of butter I've poured EV olive oil and salt and pepper. Sooooo yummy.
I tried making it today and it works. I don't have any oven-safe pots or anything like that, but I made it with a normal pan. Downside is that you do have to read from link to get the recipe and instructions and the video is more of a guide though. Thanks though!
I gave this a try yesterday, having never made bread before. I think the dough was a bit too wet/sticky, because it was much harder getting it on to the paper than in your video. I took it out the oven expecting it to have gone wrong, and couldn’t believe how good it looked when I took the lid off! It tasted great. Thank you so much. I will make this again many times.
The best advice that I can give after do it like fifty times is, buy some fresh yeast. That makes the difference for sure! Also it depends of the flour u have it will need more or less water. With whole wheat flour maybe needs more time for fermentation
Do you use the fresh yeast the same way as the dry one? Do you just mix it with the flour? Finally, if we use fresh yeast do we need to wait longer for fermentation for the plain flour? Thanks a lot
Replied to a comment earlier but if you don’t have a dutch oven, you can use any pot that is oven safe and place a baking sheet on top while preheating and cooking, the goal is trap steam to make your bread soft on the inside and not dense.
Great recipe. I was looking for a quicker bread than my usual sourdough and this one is light and soft. The 2nd time I made it I added 1 cup of active sourdough starter and it turned out even better.
Found your recipe online today! So glad you have a video as well! I made bread for the first time today ever. I don’t have a dutch oven so I used my pizza stone and a tray of water underneath. It’s delicious! I made homemade butter to go with it. My bread isn’t as pretty as yours but I will practice! Thanks for sharing.
was really hesitant as i don't have a dutch oven, but listened to the comments and used a cake tin instead! just took it out of the oven, i'm really excited to taste it. it looks great! thanks
I made this bread tonight and it was the best tasting bread I have ever made. I didn't get a lot of rise when I cooked it, but I think it was because I over-proofed. Did not affect the taste one bit.
It was really easy and tasty! Have been tired preparing long time for baking sourdough bread. It was good to switch back to this kind of quick bread:) thanks for sharing!
Thank you! I made it today It was identical to your and super delicious! I already had half of it, I had to stop myself from eating it all because my husband likes it too so I have to leave some for him.
✨ Thank you for sharing this delightful recipe - you've turned what seemed like a daunting task into a joyous and rewarding experience. Your passion for baking truly shines through! 👩🍳💖
I’m currently trying the recipe. At the moment the dough is resting. Fingers crossed that it will turn out nice 🤞🤞🤞🤞🤞🤞🤞 UPDATE: So the dough went a little nuts rising because I forgot to check after 2hrs But the bread turned out very tasty 😋😋😋😋😋😋😋 2nd UPDATE: I tried making it with brown bread flour & it was amazing. I think it's even better than the white version 😋🤤😋🤤😋🤤😋🤤😋🤤😋
I’ve just made this loaf it’s so easy and delicious. Very crusty on top which is great and soft in the middle. I’m thinking this will be perfect for something like bruschetta.
to make it nice and round before baking, I round out and smoothen the dough then place it in a bowl lined with a towel that I’ve floured, I let it rise in the towel bowl for a bit then flip it onto whatever I’m using to bake it.
NOTEEEEE make sure you add yeast and salt on different sides of the bowl because the salt will KILL the yeast and it won’t grow as much so just keep that in mind
I just read that baking the bread in a Dutch oven is to obtain a crispy crust. If you want to get a crispy crust without using a Dutch oven, put a steaming pot of water in the oven while baking the bread.
Second time making bread (my first time was not successful with the other recipe) and it turned out so good! it was fluffy like a squishy and it was just like the the bread in the video, though i burned a little bit of mine because i forgot to put flour into the pan and it sticked to everything it touched, shaping was a little bit hard so the dough that remained sticked to the parchment paper burned😅, but i removed the burnt bread and was looking better :).
⭐⭐⭐⭐⭐ Amazing recipe, the bread came out perfect! This was my first time ever making breads, but it turned out so well even though I didn't have a Dutch oven.
A friend sent me this recipe after I binned another 'door stopper' yesterday :D Highly suggest you read through the linked recipe which I found helped to go through in detail and then I watched the video several times. Currently in the oven, fingers crossed!
![[LIVE] BABYMONSTER(베이비몬스터) - DRIP | 두시탈출 컬투쇼](http://i.ytimg.com/vi/UG05pxLGwzc/mqdefault.jpg)
Ingredients
▢ 3 cups (450g) flour , bread or plain/all purpose (Note 1)
▢ 2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)
▢ 2 tsp salt , cooking / kosher salt (Note 3)
▢ 1.5 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)
DOUGH SHAPING
▢ 1.5 tbsp flour , for dusting
Instructions
Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here - you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.
Ur welcome
thank you so much! :)
Thank you so much for this well explained note. I have never made this type of bread and I'm excited with the idea! Your very well articulated explanation has given me confidence to try it soon!!
i hope your pillow will be cold for the rest of your life
Bless you I needed this
@@niensnc4839 This was *literally* the nicest thing you could've ever wished for someone. A cold pillow for life... heaven.
I'm so glad they told us quantities
And temperatures
Same
It’s on her website!
The recipe is on the website in the description below the video. 🙄
Exactly 😤
For helping more new beginner here's the recipe
Ingredients
3 cups (450g) flour , bread or plain/all purpose
2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)
2 tsp salt , cooking / kosher salt
1.5 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F)
DOUGH SHAPING
1.5 tbsp flour , for dusting
Thanks so much...🧡💛😊
lberry1391 thank you so much for this recipe. I made it last night and have eaten most of it. Delicious. No kneading, no mess fantastic. Will never buy bread again this was so easy to do and I am just a beginner, but still very successful for the first time of making.
Thanks so much! I don't have that kind of pot - what else can I use? Can I cover with aluminum foil? Thanks again!
Janet Ferman I have made this with aluminium foil over the top, it’s best bread you could possibly make and no mess. Delicious.
Thank you🤗🤗
Thank you so much for getting straight to the point and not burdening us with 20 plus minutes of unnecessary commentary!
I often enjoy the commentary. Love watching cooking shows.
Or those pesky measurements
Just ate a warm slice of this bread with butter, and it is hands down one of the best breads I've ever tasted!!
Note: I did add 1/2 tsp of sugar and I used a cake tin instead of a dutch oven; I just covered the top with an aluminum foil dome and it turned out perfect!!
u added the sugar w/ the flour/salt/yeast right? or did u dissolve in water 1st?
@@worrystone4109 I added the sugar with the flour/salt/yeast
How hot is the oven to bake? 450?
@@timeless131 I don’t remember hahaha I made this 5 months ago
@@timeless131 But I think I just did the same temperature as the video
I just made and it turned exactly like the picture! Perfect chewiness and absolutely gorgeous! I left mine in fridge overnight, next time I’m going to try two or three days to see if there is a difference in flavor. I can’t imagine it tasting better.
This recipe is a killer!! I started literally in my pyjamas, the wait was very very long but I just sliced it and it is delicious!! Love the ratio between my actual work and the final taste. Thanks so much!
Same 🤣🤣 im proofing mine now in my pjs xx
yea, but how did you know what temp to set your oven to? Some sort of ESP? I'm guessing your ID is a BOT and your comment is fake.
@@bugsycline3798theres literally a recipe link in the description lmao
@@bugsycline3798450 degrees F for the baking temp, and for your other question i saw you comment, yes its 2tsp of instant or rapid rise yeast.
Holy smokes!!!! My first time making bread and it turned out amazing. Amazing crust! Cutting this while its warm and adding butter....OMG! Thank you for sharing this amazing recipe.
@@justlikethatnowadays8454 Yup...followed the recipe exactly.
My first ever attempt at baking bread and it turned out AMAZING!! I love love this easy bread recipe that comes together in no time. The texture is so good. Moist, chewy bread that makes you feel like you are eating professionally baked bread. It reminds me of sourdough texture.
I'm actually a baker because of your recipe and this video. Now I'm onto sourdough.. Thank you for this. You have changed my life.
Hello Dear
How are you doing today?
Easy bread recipe, crunchy one..so so good. I’ve done it two times already and we’re loving it.
Tried this today on my pellet grill. First time in my life I ever baked bread from scratch. It was wonderful. Thank you ♥
This is so easy to make and absolutely delicious! Everyone I make it for, loves it! ❤❤❤
Just made it. Very easy, it took about 80 minutes to rise on a warm day, 30 mins to cook and looks great. Perfect. Thank you.
I finally got round to making bread today. I know this is the best bread I have ever made. Thank you for sharing.
i left my dough to rise 6 hour and it was perfect
@@deanahslife6454 in the fridge? 6 hours at room temperature would've definitely over proofed it (leading to a collapse).
I have never in my entire life messed anything up quite as spectacularly as I did trying to make this. It didn’t even make it to the oven.
Edit: you know what. i was so ready to give up. it all turned into a glue like kids project and I was so ready to throw it all away. but then I somehow managed to shove this into the oven, and it turned out beautiful. heck yeah.
Lol
If you Google it she gives you the written instructions too if it helps?
Did you use more water than in the recipe? High hydration dough can feel like that, like it's all too liquidy and impossible to bake into a bread loaf. Turns out it makes the best bread lol
Lol depending on the brand of your flour and your area's humidity, your actual volume of water needed will vary. So I always use bread recipes' water volume only as a rough guide, then adjust along the way. (For e.g. for this recipe I started with 320ml first, then add in increments till I get it at around 350ml.)
😂😂😂
Recipe is a keeper!!! Made it 3 times and used 3 different kinds of cooking bake ware. They all turns out great.
i dont have dutchpan. how
I just made this bread. It's the best bread I've ever made. The dutch oven really made a difference.
Thank YOU!! This is amazing!! I used 2 cups organic king arthur bread flour and one cup organic all purpose flour with kroger quick rise yeast. I baked mine in an old thick cast aluminum turkey roaster/dutch oven. If it weren't for you I'd have been too afraid to even try making bread. Thank you so much)
this was my frist time making bread, couldn't have asked for a simpler video. It was the most unbelievable bread I've ever eaten in my life and my friend said the same thing!
This is a wonderful bread recipe! So easy to make and so good!! I have made it several times and each time, it has turned out wonderfully. It is also very attractive to the eye! I love that you can put it together quickly and leave it in the fridge until it's convenient to bake it! I make it at night before going to bed and then in the early afternoon, I finish the prep, pop it into my hot le Creuset pot in the oven, and have warm, fresh, homemade bread for dinner! It's been a hit with everyone! My husband gets super excited if I tell him I'm making bread!
It's currently 9:30 pm and I never, in my entire life, made bread but I decided to attempt making this one, I hope it'll turn out well 🙌🏼
So...?
@@aleattorium I made it a couple times and it turned out pretty well actually 😅
I just ordered my crockpot. Im excited to join the bread-making community. 🍞
Fantastic! Mine proofed very quickly. Never would have believed there was a faster and more delicious recipe for soup bread than the classic simple bread.
First time making bread. So easy and delicious!
Great recipe! I've made this twice in a row since finding this and its already my favorite bread recipe. Just so long as you have the time to let it rise it's the easiest thing ever.
OMG I just made this and it came out perfect (first try). I had no bread flour in the house so I used AP flour and this is the best loaf of bread I have ever made with just AP flour. Nice chewiness on the inside, crispy, rustic crunchy crust. If only we could post pictures here I'd show you!
Such a beautiful bread and oh so simple. Baked it twice, and I am never buying bread again. This is absolutely delicious.
Great recipe. First attempt on Christmas was alright, I think I over-rose the dough for 3 hours instead of 2 because it was a bit denser and flatter than I wanted. Second attempt this weekend came out best for me.
I doubled it, then had it rise inside my oven (turned off) for two hours with the oven light on and the door slightly open. Did this because my house was cold, and it ended up being the perfect warm setting to let it rise for two hours.
Then oiled both loaves of dough with olive oil in two separate glass mixing bowls, covered with saran wrap and stuck them in the fridge. I let one sit for 2 days in the fridge and the second sit for 3 days to see the difference it would make.
The one that proofed for 3 days came out best; it rose significantly more in the dutch oven while baking and formed much more beautiful tears/seams/ridges that I didn't get with my first loaf (although that one still came out great).
Maybe it's my oven, but I do find that once I take the lid off after half an hour, I actually need to let them stay in there for much longer than 12 minutes in order to get them nice and brown. I tried 15 minutes and it was only a light brown. Next time will try 20 minutes instead, and maybe a few seconds under the broiler before pulling it out.
Edit: one year later, tried this again for Christmas 2021 using bread flour this time instead of all purpose. Ngl I actually preferred it with all purpose flour; using bread flour I found that it just came out a little bit dense and less airy than it did last year. It did bake and look really well though.
My first time baking bread.....and it turned out WONDERUL! The recipe is so easy to follow :))
Thank you so much for the recipe! I found it online before the video even! I just baked my first bread ever and it was one of the best bread I‘ve had and I live in Germany so I‘ve had plenty of great breads 🙏🏼
But for the people from Germany who may also have asked themselves what Americans mean with their AP flour or bread flour -> Es ist Mehl Type 550!!! Hatte aber nur 1050 und 405 zu Hause und habe beides miteinander gemischt (6/4) und es hat super geklappt 😂✨🫰🏼
Thank you!!! I am making this almost once a week now. So good!
It looks delicious and we love the fact that this bread only needs 2-3 hours of proofing. We'll give this a go soon!
I just made this and I am absolutely thrilled with the outcome. It looks exactly like the above and tastes amazing. Instead of butter I've poured EV olive oil and salt and pepper. Sooooo yummy.
You are God send. Never baked anything in my life but happily try this for inspiration, thank you! 🙏🏼🙏🏼🙏🏼😀👍🏼
This is absolutely fantastic. I've been going crazy and making batches of it. Thanks, Nagi your brilliant.
I already made this recipe twice . Was beautiful , easy , and delicious. Thankfully!
I tried making it today and it works. I don't have any oven-safe pots or anything like that, but I made it with a normal pan. Downside is that you do have to read from link to get the recipe and instructions and the video is more of a guide though. Thanks though!
Thanks for including measurements and recipe!
Made it several times. It turns out awesome. Thank you for sharing your recipe ❤️💕💖❣️💞
I gave this a try yesterday, having never made bread before. I think the dough was a bit too wet/sticky, because it was much harder getting it on to the paper than in your video. I took it out the oven expecting it to have gone wrong, and couldn’t believe how good it looked when I took the lid off! It tasted great. Thank you so much. I will make this again many times.
The best advice that I can give after do it like fifty times is, buy some fresh yeast. That makes the difference for sure!
Also it depends of the flour u have it will need more or less water. With whole wheat flour maybe needs more time for fermentation
Do you use the fresh yeast the same way as the dry one? Do you just mix it with the flour? Finally, if we use fresh yeast do we need to wait longer for fermentation for the plain flour? Thanks a lot
Replied to a comment earlier but if you don’t have a dutch oven, you can use any pot that is oven safe and place a baking sheet on top while preheating and cooking, the goal is trap steam to make your bread soft on the inside and not dense.
I made it today and it went well. Thank you so much. Lots of love from Thailand.
Great recipe. I was looking for a quicker bread than my usual sourdough and this one is light and soft. The 2nd time I made it I added 1 cup of active sourdough starter and it turned out even better.
I used 4 springs of fresh rosemary, game changer
So easy you don’t need to measure anything! Helpful
Prelijepo izgleda hljeb. Hvala vam na dijeljenju. Pozdrav iz Sarajeva 🇧🇦
sve sto sjaji nije zlato 😊
this is my first ever breadmaking attempt and it turned out to be a BANGER, thank you!!! my family devoured the whole loaf in one night lol
I just made this bread last week, and am making it again today. Oh my gosh. It's perfect, and so, so easy.
I made it! So fast and easy. I used bread flour. So delicious.
Hello Dear
How are you doing today?
Found your recipe online today! So glad you have a video as well! I made bread for the first time today ever. I don’t have a dutch oven so I used my pizza stone and a tray of water underneath. It’s delicious! I made homemade butter to go with it. My bread isn’t as pretty as yours but I will practice! Thanks for sharing.
This recipe is amazing. Really easy and I can make it even iam a beginer. ❤❤❤
I want this bread with butter RIGHT NOW! 😋
Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍👍👌 Great job well done 👍👍👍👌
The melted butter on that fresh baked bread looks delicious.
Oh man... I followed this recipe and made some chicken and wild rice soup to go with it. Somehow I managed to eat half of the bread by myself 😅
made this recipe at 5am when i couldnt sleep. effortless and delicious!
You amazed me at the simplicity of this recipe. 😊
was really hesitant as i don't have a dutch oven, but listened to the comments and used a cake tin instead! just took it out of the oven, i'm really excited to taste it. it looks great! thanks
I made this bread tonight and it was the best tasting bread I have ever made. I didn't get a lot of rise when I cooked it, but I think it was because I over-proofed. Did not affect the taste one bit.
It was really easy and tasty! Have been tired preparing long time for baking sourdough bread. It was good to switch back to this kind of quick bread:) thanks for sharing!
This is brilliant
Goodbye bread maker. Ive mastered it now. Fresh simple bread everyday. And save a fortune
this recipe has never failed me, and it's soso easy!
Thank you! I made it today It was identical to your and super delicious! I already had half of it, I had to stop myself from eating it all because my husband likes it too so I have to leave some for him.
Omg, that looks great! A must-make during this time of social isolation. 🙂
Don't you mean time of global tyranny ?
@@JonnyParker- keep your conspiracy theories to yourself, it's a bread recepie
✨ Thank you for sharing this delightful recipe - you've turned what seemed like a daunting task into a joyous and rewarding experience. Your passion for baking truly shines through! 👩🍳💖
Fantastic recipe - thank you!
My bread turned out perfectly! Thank you!
This video inspired me to take action. Thank you for the motivation!
Omg you are on TH-cam 🥰🥰🥰 thank you for all the amazing meals
Thank you! Finally using my Dutch oven. 😊
I just got bone marrow out. Best appetiser to go along with this bread ❤️❤️
I have made 3 loafs of this bread now, it is wonderful and so easy just following your steps. Thanks Nagi!
Made the cheese version yesterday & came out beautiful & delicious!
Have another one (rested overnight) ready to bake.
Can I bake it in a bread tin?
I’m currently trying the recipe.
At the moment the dough is resting.
Fingers crossed that it will turn out nice
🤞🤞🤞🤞🤞🤞🤞
UPDATE:
So the dough went a little nuts rising because I forgot to check after 2hrs
But the bread turned out very tasty
😋😋😋😋😋😋😋
2nd UPDATE:
I tried making it with brown bread flour & it was amazing.
I think it's even better than the white version
😋🤤😋🤤😋🤤😋🤤😋🤤😋
Bro get off the internet
Did you have hard crust on the bottom? Idk why mine does
@@kumasu321 yes I get the crust hard at the bottom too
Do you put the Dutch oven I to the oven long enough before putting the dough in?
Wow! I LOVED this recipe! Thank you sooooo much!
I made this and it really tasted awesome. Easy to prepare too. Big thanks.
Worked out perfect!
instead of putting the bread in the oven at like 300 degrees for 12 minutes put it in the oven for 30000 degrees so its done instantly
You: Use ingredients
Me: what amount
You: yes
Exactly
All her recipes are on Her website is RecipeTinEats.com
The Gaming Llama296 Thank you. I’m trying it tonight!
c'mon mate, Nagi is waifu material. Read the comments
www.recipetineats.com/easy-yeast-bread-recipe-no-knead
Are you unable to read the video description?
Why I didn't find this recipe earlier.. looks amazing
Thank you for sharing. Made this yesterday and it was delicious.
Great recipe!
I tried it once and I am making the same bread since. Thank you 🙂
I’ve just made this loaf it’s so easy and delicious. Very crusty on top which is great and soft in the middle. I’m thinking this will be perfect for something like bruschetta.
to make it nice and round before baking, I round out and smoothen the dough then place it in a bowl lined with a towel that I’ve floured, I let it rise in the towel bowl for a bit then flip it onto whatever I’m using to bake it.
NOTEEEEE make sure you add yeast and salt on different sides of the bowl because the salt will KILL the yeast and it won’t grow as much so just keep that in mind
ty
The salt will only kill yeast if it hasn't got anything else to mix with. If it's mixed with flour too, then it's fine.
Flour is the buffer for salt
I just read that baking the bread in a Dutch oven is to obtain a crispy crust. If you want to get a crispy crust without using a Dutch oven, put a steaming pot of water in the oven while baking the bread.
Second time making bread (my first time was not successful with the other recipe) and it turned out so good! it was fluffy like a squishy and it was just like the the bread in the video, though i burned a little bit of mine because i forgot to put flour into the pan and it sticked to everything it touched, shaping was a little bit hard so the dough that remained sticked to the parchment paper burned😅, but i removed the burnt bread and was looking better :).
First N’oreaster of the season this weekend. I’ll be trying this recipe with some homemade Tuscan Vegetable Soup.
I put rosemary and garlic in mine . It's divine
@Cody Castellani was it crushed garlic or garlic powder that you added?
@@justjoy0319 powdered. It took much more than I thought ! It smelled heavenly
terrific bread...just started a batch for tomorrow!!
⭐⭐⭐⭐⭐
Amazing recipe, the bread came out perfect! This was my first time ever making breads, but it turned out so well even though I didn't have a Dutch oven.
What did you use in place of a dutch oven?
@@yannasventzouris4261 probably ... an oven ... shocker
@@rarepepe4849 a dutch oven is a type of pot/cookware to hold the bread, it's not an actual oven
A friend sent me this recipe after I binned another 'door stopper' yesterday :D
Highly suggest you read through the linked recipe which I found helped to go through in detail and then I watched the video several times. Currently in the oven, fingers crossed!
Thank you for the recipe! I was about to return the cast iron Dutch oven.
Okay the dough is on it’s 3 hours sit, I trusted this recipe hope it turns out well 🙏
Came out so so good!! Crusty and delicious
What a great and easy recipe. Thanks
my grandson loves this bread
I am so excited to make those thank you for the video!!
Your recipes are the only ones I blindly trust to turn out good in the entire internet,