Hi Michele, Without testing the recipe with gluten free/ coconut flour, it’s very difficult to guess. It was great ! Love all your recipes and videos. Hi Kavitha, I haven’t tried leaving this overnight, but I would leave it in the refrigerator if keeping overnight then let it do it’s final rise at room temperature, except you would want to cover it so it doesn’t form a film or get dry by the time it reaches room temp and rises. I look forward to your feedback Alison! After the bread is done, I also melt 2 Tbsp. Cover and let rise at room temperature 2 hours (until 2-3 times in volume). Making for the second time today. It’s very helpful! It sounds like you have a favorite! It sounds like you have a new favorite! nice I have tried many times years ago to bake was not very good at it ,very precise measurements ,,,,humidity ,elevation bread machine is my go toooooo,,,,have ya tried letting this do its thing on counter over night ?????? Recipe has a bake temp of 450° and says to use parchment paper. You’re welcome! Sprinkle the parchment paper flour or cornmeal, extending 1-inch past the border of the dough since it will expand. My water was 101 F. I let it rise and followed this recipe to a T and came out great!!!!!!!! We updated the recipe recently and found that when measuring correctly (spooning the flour into the measuring cup and leveling the top, or weighing), 3 1/4 cups is most accurate. Took off one star because it’s a very salty bread, but that being said everything else worked out perfectly and I’ll make it again (using 1 tsp salt instead of the 1 1/2 tsp the recipe calls for). I have submitted a report with our tech team and hopefully, they will be able to resolve it quickly. These are a classic French dessert filled with sweet cream and dusted with powdered sugar. Trying to find yeast in Ontario right now is like looking for a needle in a haystack so when I saw this pack I grabbed it. Thank you for the excellent review and detailed feedback and suggestions. In my opinion, I would stick with your method of weighing, that way it is exact. please like and share our video and we'll see you later. Thank you too for your wonderful review, Virginia. This is my favorite bread recipe and it has never failed me. Took out, folded and let it rise again for 40 mins. It’s delicious and easy. Happy New Year!! I’m making this bread right now but I couldn’t figure out where the sea salt goes in the recipe. I was wondering if I could use this recipe and cook it according to your Dutch oven bread one? How do you store this bread once it’s done?? Hi Mary, Without testing the recipe with gluten-free/ coconut flour, it’s very difficult to guess why that didn’t work out. Thank you!!!!!!! Easy No-Knead Bread is an artisan-style bread that’s done in 3 hours from start to finish and it’s mostly rising time. You’re welcome! So glad you enjoyed it. So I kept an eye on this one and it looks perfect, until I cut into it and the entire top 1/3 of the loaf is air. It would have to be an experiment. That’s so great! Hi! Warm regards. Mix well and pour into prepared loaf tins. Can you bake this bread in a dutch oven? Hello, Can use gluten free flour instead? Hi Natasha, I did not have parchment paper on hand so I used heavy-duty aluminum foil instead and it came out great — have done this successfully several times. I’m not a bread baker but your recipe and comments have me excited to try this . I’ve been using this recipe since Dec. of 2016, when I first ran across it on Facebook, and I have made well over 200 loaves since then. Thanks love all your recipes. I was surprised that no sugar is required to make it rise. Hi Noreen, the water helps the crust to form. I am so glad you loved the end result! Hi Todd, the French bread process and especially the baking method produces a better spongier texture and also should have a super crisp crunchy crust that stays crusty. Baked this bread was easy yummy and great easy recipe to understand. Can you use a Corning Ware Pan to hold the water? Could I cook it in my Dutch oven without the lid to help it keep some height & shape? Thank you so much for that wonderful review! With instant yeast, it isn’t necessary to wait for it to proof in the water and it can just be mixed into the flour right away. 4. Enjoy our collection of top-rated bread recipes with everything from Chocolate Chip Banana bread to French Bread with a truly crispy crust. I would love to share this recipe on my blog if that is ok with you?! We were only able to add a notation in the video about it but unfortunately, there’s no easy way to edit a published video. Natasha can you add oregano and garlic for an Italian flare and maybe some pepperoni? FREE BONUS: 5 Secrets to Be a Better Cook! Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Going to try buns! I would still use warm water though. Also, are you using the dish with water to create steam in the oven? I was going to suggest the same thing – we use essentially the same bread in our dutch oven bread recipe. Hi Terry, you will note in the video, we updated to 3 1/4 cups flour in a note. Thanks. Thank you for sharing your experience making this recipe. Hi Bhuvanesh, room temperature is measured at (68-72F) or 20-22 in Celcius. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. I’m trying to up my bread game. Hi Tatiana, I have had several readers report great results using instant yeast in the same amount. I baked this bread today and we loved it so much . I couldnt find active dry yeast in our store. the first loaf seriously burnt the top, and the second one still was over cooked even though I checked it after 20 minutes. Made it few times already and always turns out amazing! Feel free to post your photo on social media and tag #natashaskitchen, This bread recipe is outstanding it turned out perfect my husband was over the top happy with this homemade bread. I haven’t substituted made this recipe gluten-free before to advise. Love it! Preheat the oven and cookie sheet to 450˚ F. Also heat 1 cup water. If you share a photo of your loaf online, please tag me so I can see it. I will add it to my to-do list. Love your recipes! I used the back of a cast iron pan to proof second time then slide it into oven lol. I am planning on letting it rise for longer than two hours…more like 6. We’ve tried about 6-7 (maybe more) of your recipes and they’ve all been such a great success. I made it without putting the water pan in the oven and it was still lovely! I made this bread adjusting the flour by substituting 1 cup buckwheat and 1 cup oats ground in food processor. Hi Rich, I haven’t tried halving it but I think it would work. Reply. I made this recipe and stored the dough afted 2 hrs of risinf in the fridge and used it next day. If the surface of the bread is moist, it expands easily. You could also sprinkle cornmeal which helps and then transfer right away to a wire rack so the bottom doesn’t steam up and soften. My family absolutely loves this bread! Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for about 25-28 min or until golden brown. It can give you slightly better rise and texture. Thank you so much for sharing that with us! I did find it difficult to slide the bread onto the hot baking tray to put it in the oven. Hi , I baked the bread and it was perfect so I wanted to try it with whole flour and it didn’t rise like the white flour , is that how it suppose to be ? Worthy of 5 stars and simple enough to have my husband (not a cook) make the second loaf. High praise for this artisan bread recipe. Can I make dough in advance? Hi Cathy, the written recipe is correct. Thanks for the update and I’m sure it will come out perfect next time. Thank you for sharing that substitution with us, Karla! Natasha’s favorite tips to unleash your inner chef! We hope you love this recipe! Do you mix the dry ingredients then add the water? What will happen if I do not heat up the cookie sheet? (light music) (Natasha sighs) - (chuckles) Hey everybody, it's Natasha of natashaskitchen.com and I have such a treat for you. That’s so great! Hi Nancy, both yeasts would work well for this recipe. Hi Sam, that may work but like you said there will need to be a few adjustments. Was anything altered in the recipe? Thanks. I have not tried that yet to advise but I saw that someone shared and commented this “I followed the advice from someone to try using a cup of whole wheat flour in the recipe instead of all white. Making bread in a few minutes. So easy and delicious.”. Thank you for sharing that Stephen. Can we just change the types of yeast in any recipe based on the measurement chart for yeasts? I have gluten intolerance but would love a similar recipe using gluten free 1 for 1 flour. Has anyone tried with all purpose gluten free flour blend? Hi Dru, one of my readers reported that rapid rise yeast Fast Acting in the same measurement worked just as well in this recipe. It is also delicious. Unfortunately it’s not possible to go in and correct a published video. Thank you. With store-bought sliced bread, I refrigerate after a couple of days to make it last longer so it doesn’t get moldy. Hi Anya, I have tested this with half whole wheat flour and half all-purpose flour and the bread did not rise as well and was not as fluffy. Preheat oven to 400 deg F. Bake for 15-20 mins. Next time, I might Keep it slightly longer to rise before baking and also let it get more dark and also be patient with cooling. You are very welcome! Baking traditions passed down to generations, one of the those recipes that was passed down, that is well-known in the family is the Homemade Bread. My youngest son, who learned how to make the family bread. Hi Les, I would do the same proportions of wet to dry ingredients. Thank you Natasha! Hi! Thanks! Aa far as hardening on the outside. I hope that helps! Do you have to put water in a cast iron? Same problem! You can also click metric and view the weight in grams. Actually you’ve inspired me to make a few dishes. We were out of bread and my husband wanted a sandwich for lunch the next day, so I set out again to try ANOTHER bread recipe and crossed my fingers. That’s so great! 1 1/2 cups of warm water. Clear instructions and easy! Hi Natasha , thanks for your great sharing on bread recipes . EDIT: 420°, not 429° for parchment paper. I made 2 smaller loaves. Leaving me guessing. Hi Natasha, do you have a recipe for pure rye flour bread? Also be sure to bake in the center of the oven. I’m so happy you enjoyed that. This is by far the best Artisan recipe ever ( and I have tried a lot) . You can halve it this recipe but you may need to adjust bake time. May 17, 2018 - Banana Bread Recipe (VIDEO), a food drink post from the blog Natasha's Kitchen on Bloglovin’ Great and easy recipe!! 1 tbsp instant yeast. That’s so great! also I weighed and measured everything exactly as the recipe calls for. Thank you if you tell me what is prablem. This bread looks so good, but I’m Celiac so do you have gluten free recipes to try? Lynda. I’m happy you liked this recipe, Lesya! If you see that happen, it’s ok to sprinkle flour over the dough so you can fold it easier and make sure to have really well-floured hands when folding it. We love the aroma and taste of homemade bread, including our easy Dutch Oven Bread, classic French Bread with the best crust, and of course classic Dinner Rolls. It rose beautifully. Baked this in a loaf pan; no-stick spray and about 25 minutes. Place a metal or cast iron dish (never a glass dish*) on the bottom rack with 1 cup hot water (being careful to not splash water on a glass oven door). Thank you so much for the recipe! I will give it a try and if it work’s, fingers crossed! I made this recipe for the first time today and really liked it. Sprinkle yeast over the top and let it sit 2 min, then stir. Or you know easy recipe for German bread? When the bread was done the top was crusty but after it cooled down the top crust was soft. Thank you so much for the awesome review and I hope you love every recipe that you try! Looks so good and such a simple recipe. THANK YOU! It reminds me of the lovely loaves that Costco has perfected. I don’t know how it would change the texture or moisture content. Hi Laurie, quick rise should still work; you will need to change the method a bit. “In a large bowl, stir together 1 1/2 cups warm water (100˚F) and 1/2 Tbsp of salt. Stir in vanilla, walnuts, and raisins, transfer to prepared loaf pan and bake. So great to hear that, Sonali. Natasha, I have made this recipe twice and both times my dough comes out like doughy slime making it impossible to get into a ball. I really was excited about this recipe, however, the crust became very tough and thick and the bread was dense and soggy in the middle even after 35 min! Thank … This was an amazing recipe!!!!! I usually have the opposite happen, it’s crisp when it comes out of the oven and softens on the outside with time. Do you recommend to refrigerate or keep at room temp? I also add chopped onion, rosemary, and sometimes chopped garlic to the dry ingredients. My mother, who makes sour dough bread regularly successfully helped me the second time. I love all of your videos. I’m so glad you enjoyed this recipe! It would have to be an experiment. I’m so happy to hear that! I have made this bread twice and it is excellent except for one thing. Thanks for your excellent feedback. He loved it. Natalya Syanova. Ingredients 4 cups unbleached all purpose flour, plus more for dusting 2 tablespoons brown … I tried this bread with with 3 1/4 cups of flour just you have on the recipe but I think I am going to try it again with 3 cups of flour. Super helpful! Thanks. Instead of leaving the bread in one loaf I cut it into 12 ciabatta buns. But we used to make with borodinsky rye bread toast. Easy clean-up. It can still be baked without water, or you could try to spray the wall of the oven (avoid spraying on a glass oven door though) with water to create steam and close the door right away. I’ve made it with white flour and half white, half wheat, both are delicious. Thanks Natasha for the best banana bread recipe ever! Thank you so much for the great feedback, Sarah! The 3 1/4 cups is the more accurately measured and it makes for a loaf that is easier to form into a ball, otherwise, it’s pretty sticky. I only have Instant Dried Yeast in my pantry. This is why I like to use a blend when using some whole wheat flour. Thank you. This is an amazing recipe/technique. With only 4 simple ingredients, you can make a bakery-quality, super soft homemade bread. Any sub for malt powder? Thank you for such an easy recipe that is 5 star! Cover and Makes 1 large loaf or 2 small loaves of white bread. Ingredients. Have made several times in past few weeks since finding this recipe on Pinterest. Hi Penny, using whole wheat flour will typically create a denser bread, especially if you use all whole wheat flour. Can I use whole wheat bread flour for this recipe? That’s just awesome! If you experiment please let me know how you like that. Active Dry Yeast vs. Is there something I can do to correct this mistake. The loaves turned out perfect with either flour so use what you have on hand. Hi Natasha – I am making the bread today. This No-Knead Bread is an easy artisan-style bread that comes together fast. Love your recipes. Hi Kimmy, make sure you are using the same oven settings recommended in the post and baking in the center of the oven. Hi Cheryl, heating the sheet helps the crust form properly on the bottom, otherwise it can become soft and is more likely to stick to the baking sheet. Feb 9, 2021 - Bread recipes, whole wheat breads, diy breads, sourdough bread, rustic bread, no knead bread, homebaked bread, homemade bread, dutch oven breads, easy bread recipes. Google says their are 120 grams to a cup of flour. Thank you so much. Hi Natasha, I never tried kvass with sd starter. The bread can be served with any kind of dishes as it can absorb any flavor it is served with. When this happens, it's usually because the owner only shared it with a small group of people, changed who can see it or it's been deleted. It came out great. Thanks again, Natasha! I don’t even remember the last time I bought a loaf of artisan bread since I found this recipe. If you do try it, please do let me know how it worked out. So why does it work? Hi Natasha, Too bad I can’t post pictures. Could you post a recipe for gluten free yeast bread? Just before baking, score the top of the bread 3 times. I’ve scanned through the readers comments and no one has reported trying it yet. Thank you so much for this recipe. I will comment on how it came out. Thanks for sharing that with us, Amy. In a saucepan, on med/high heat, combine butter, sugar and vanilla. I have made this wonderful recipe twice. Hi Grant, I haven’t tried it in a loaf pan but I would do everything the same except I would put the dough into the loaf pan on the last rise and make sure to remove it from the pan right away when it comes out of the oven. Natasha, your video is different than the written recipe…. The bread turns out fantastic!! As an alternative to using the oven I cook it for around 90 minutes in a slow-cooker (on high setting) then finish it off under a hot grill for 3 or 4 minutes to get a crunchy, darker, crust. Hashtag them #natashaskitchen. Thank you so much for a fabulous recipe. Thank you so much, Louise. Just wanted to say how much I enjoy your videos. I did modify the recipe by adding 2 Tbsp. Can I put it in a deep cooking sheet? There’s nothing like a fresh loaf of soft, warm homemade bread! Hi, how long can the bread keep after making it? We were only able to add a notation in the video about it but unfortunately, there’s no easy way to edit a published video. My sincere thanks for learning a no knead bread. All you heard at our house was, “That was delicious!” Thanks so much for sharing. Delicious! Hi Lynda, I have not tested this recipe in the dutch oven, I would try the guidelines just like in our dutch oven bread. I do have a question. That’s so great to hear, Amanda. I have made this recipe a few times. Sounds yummy! Hi Natasha – Thanks for sharing this way of preparing the bread dough – it really works, is so simple, and has never failed me. The first time I followed the recipe written of 3 1/4 cups of flour and had to add a little extra water. I did notice however, that my bread split on the sides – do you know what causes that? I hope that helps to troubleshoot. Borodinsky bread is the most flavorful rye bread I’ve ever tasted. Turn dough out onto the floured surface. Rye Sourdough Starter. Another option, is to make the whole loaf, cut it in half and freeze the other half. Room Temperature here is 30 Degrees Celsius. Hi, just 1 question. I followed your instructions but the yeast settled to the bottom on top of the salt. Hi Sandy, I haven’t tested that if you experiment I would love to know how you like that. Love your recipes. Whisk together dry ingredients: flour, salt, and baking soda and add to batter. Making it again today! I’ll have to add that to my list of recipes to try. Thanks for making them laugh and smile . We tried this and loved it!! My son had two slices with bread. Read my disclosure policy. Is there a typo. I wonder if maybe your oven runs a little hot? Super easy for a novice Baker. Love it! I made it two days ago and it was so good I just made it again! Also, be careful not to splash water on the glass door of your oven to prevent shattering with strong temperature change. will brush wit bacon fat and cracked pepper today Peace and a blessed New Year to ALL. Thank you so much for sharing that with us! Though mine did not rise as much as yours (I weighed the flour vs measure it- probably should have added more flour.) Hi Becky, one of my readers reported that rapid rise yeast Fast Acting in the same measurement worked just as well in this recipe. Once it’s fully at room temperature, cut the loaf in half, wrap one half with a couple of layers of plastic wrap and freeze. First time making bread and WOW! 1 tsp salt. Hi Gabby, the homemade bread always disappears really fast but if I do have leftovers, I let it cool completely to room temperature then cover and leave at room temperature for a day or 2. Its a family favorite. Hi Monica I’m so happy you’re enjoying our recipes! I’m so happy you enjoyed it, Jill! My family is asking to bake it more and more, I wish I could rise it over night and bake next morning…. letting dough do its thing on counter overnight then form and bake. Ah, I just made today and it still says 3 and 1/4 cups! I made the No Knead Artisan Bread about 6 times now! Sounds like you found a new favorite! Thank you for all recipes Yummy! I have made this bread twice and it is hands down one of the best I have tried and SO EASY!!! Thank you for your many wonderful recipes. Thanks for sharing! Also, the yeast will proof without added sugar. This bread was easy to make and came with instructions that I could follow without feeling like steps were missing and the. It is such an easy recipe and came out great! Instead of googling recipes and picking the most star- rated one I can find, you are now my go-to person because I know I can rely on the deliciousness of your recipes. I can’t figure out what I am doing wrong on this one! This no-knead bread is my FAVORITE bread recipe to make! Thank you for that wonderful review and feedback Diana! It might take a little less time to bake. Baked for 35 mins and it came out mostly good. Nothing beats a freshly baked homemade bread and now more than ever. Any parchment I’ve ever used has a max temp of 429°. Today at Deep South Texas we are making some terrific homemade sandwich bread. It says that will slow the rising so better to add salt last. What do you do if you don’t have cast iron or dutch oven to put in the water? Thank you for sharing your great review, Alex! The loaf was very delicious. Instant Dry Yeast? The paper does crisp and almost burn in the 400+ degree oven. Hi Darlene, that you for that suggestion. It is my son's favorite. The amazing soft and fluffy family bread. 3. I couldn’t tell you how many friends and family keep asking me for more bread. . Definitely avoid broiling. It was almost like focaccia dough. Hello Mary Jo, that is so awesome! After my dough rose for 2 hours it was still so wet and sticky, I couldn’t even form it into a ball. Stir together with a spatula just until it together (do not knead). This is a great recipe when you don't want to wait for the dough to rise. Have never added pepperoni. Hi Natasha! I did use my Kitchenmaid mixer to make it easier. The last loaf I made I put in green olives and jalapeño pieces. Is that the norm? I’m going to make this bread and use it for the Easy Chicken Sandwich Melts recipe that you recently posted. Made it many many times MY GO TOO BREAD ” Good Eating “. Is a Rapid Rise Instant Yeast Fast Acting the correct ingredient? is that necessary for making breads? I am doing my third loaf now, I will lower the oven to 400 and check after 10 minutes. My dough seemed drier, so in my latest loaf I used 1 3/4 c. water and dough was nicer. Any other suggestions? Hi Ronelle, I’m so glad to hear that! Natasha I haven’t tried leaving this overnight, but I would leave it in the refrigerator if keeping overnight then let it do it’s final rise at room temperature, except you would want to cover it so it doesn’t form a film or get dry by the time it reaches room temp and rises. We just harvested our garlic and celebrated with roasted garlic on delicious, cripy, chewy Itallian bread. It's a keeper and you'll make it over and over. I followed up every step in the recipe, any idea why I wasn’t successful? Stir in eggs and mashed bananas until well blended. If I make want to bake two at the same time would I double the amount of water or do you recommend doing it one at a time? Hi, Natasha. It yields a soft, chewy crust. Keep up with what you are doing I’m sure you’ve inspired lots of people with your pleasant attitude. I prefer a softer crust so brush it with margarine when removing from oven. Youve got a great blog going on here, keep it up. Read more comments/reviewsAdd comment/review. Trini Homemade Bread | Sandwich Loaf - Episode 352 - YouTube Hi Natasha, I actually only use the active dry kind so I’m not very familiar with the instant, but I have read that they work differently. This recipe was first published in 2012. I baked it on a upside down cookie sheet. With store-bought sliced bread, I refrigerate after a couple of days to make it last longer so it doesn’t get moldy. Worked well with whole wheat flour too. Someone commented that they were using floured foil instead of parchment paper and asked if it would work. Thanks for getting back to me so quickly. Preheat an oven to 350 degrees. of salt to the melted butter and brush the melted butter all over the loaf, top, sides, and bottom for a softer crust. I love your other recipes and have made many of them. Messy when you pick it up now. Great recipes! My problem is can’t get window pane using stand mixer , temperature increases 2min to 5min to 28C . You’re so welcome! That is so awesome to hear! You don’t need to proof instant yeast so you can skip that initial step of proofing yeast in warm water. You don't have to be a professional baker to make this soft and fluffy bread. So easy and delicious. If you do try it, please do let me know how it worked out. Hi Mina, I haven’t tested that overnight but it may work! Thank you so much for your great feedback, Karla. Learn more... Natasha's top tips to unleash your inner chef! Sprinkle yeast over the top and let it sit 2 min, then stir. Thank you so much for sharing that with us, I appreciate your great feedback. It’s So hard it’s difficult to cut through. Would there be any changes if I need to refrigerate overnight? Mind you, it has only lasted 2-3 days at the most! Tried it and was good. Scrape dough out of the bowl with a spatula onto the floured surface. Hi Virginia, that should work, you can just stir it into the flour and can skip the initial proofing of the yeast in water. Thank you. Hi Natasha! Hi Alice, we have always made it this way and it has worked successfully. If yes, should I leave it on the counter or in the fridge? That’s great! Let it rise right in the mixing bowl. or Does the IDY need to be added to the flour and not the water? If you enjoyed this video, please subscribe to our Youtube Channel and be sure to click the bell icon so you get a notification when we post a new video. Hi Danya, make sure the cookie sheet is well preheated before putting the bread on and transfer to a wire rack to keep that bottom crust crisp without softening. I weighed out the flour…should I have added more? It's a keeper and you'll make it over and over. My Ukrainian son loves good bread and I so wanted to be successful at bread making. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. It is well known in Russia, Ukraine and all around the Eastern Europe. In a large bowl, combine warm water (100˚F) and salt. Transfer loaf to a rack and cool to room temp before cutting into it. Enjoy! It could also be due to not giving the dough enough time to rise. Stir together with a spatula just until it together (do not knead). The writing scrolling along says 3 1/4 cups flour. See more ideas about recipes, homemade bread, bread recipes. Hi Cathy, I highly recommend reviewing our post for how we measure ingredients for baking which should help. And stay tuned for the creative way we serve this at the end. In the recipe it says 3 1/4. The only thing I did was weight my flour. Hi Julie, I have not tested this recipe in the dutch oven, I would try the guidelines just like in our dutch oven bread. Roll or press each piece into a 9-inch by 7-inch rectangle. Hi, we love the no-knead bread in our house, and yesterday I followed the advice from someone to try using a cup of whole wheat flour in the recipe instead of all white. Looking forward to seeing you on the Food Network some day! Fish Tacos Recipe with Best Fish Taco Sauce! Further to my previous question about the salt touching the yeast, i found answers online. It worked. It is so easy and so good ! So glad you loved it! We love it.. you are a life saver.. You are very welcome, I’m just glad that you enjoyed it! If at some point I decided I wanted to go for a more “classic” look for the bread could I bake it in a bread pan? Hi Crisyln, I have had several readers report great results using instant yeast in the same amount. It is so good and addicting! Place a rimless cookie sheet (or inverted baking sheet) on the center rack. Hi Natasha. Thank you for this amazing and easy to follow recipe.
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