How much would I add and do you think it would be worth doing? This is so easy and so good I won’t be buying anymore bread. These slightly smaller loaves were the perfect size for us. Thank you for the recipe. EVER! Thank you…….love your recipes! So glad you enjoy the recipes, Josephine! Hi! The crust did get soft pretty quickly but I reheated it in the oven and was great. Yes, that’s correct – you’ll add the flour to the yeast that’s been dissolved in the water and salt. The bread is incredible. I thought it was unrealistic that it would only require 6 and a half cups of flour for three cups of water, but I followed the directions, adding a few extra tablespoons at the first mixing so that it looked like the one in the picture. Can you confirm the 845 grams or should it be the 748 grams? Dough is quite loose and sticky as described. So glad you like the recipes, Nicole! Hi Nancy, So glad you enjoy the recipes! What type of yeast did you use? The whole family loved it. Cooks very quickly. This recipe is amazing! Hi Jenn, this bread is amazing – thank you for the fantastic recipe. I’m making it again as I write this. If anything, it may have made the crust a little less crispy. It was just as great reheated. I made another batch last weekend and added herbs and cloves of roasted garlic. The third part of the dough is waiting in the fridge A great recipe to do with kids! It is a wet dough by design, but you should still be able to work with it by adding flour to your hands. A packet of yeast has 1 Tbsp in it, so we 2/3rd the recipe (is that a verb?). Hi Ann, I can’t say I’ve experienced that smell in bread that’s been baked but I did look online and found this article that you may find useful. There is not a single miss on your website or in your cookbook. Suggestions? It is great to make as no kneading required. Are the loaves big enough for sandwiches? Hi Bailee, It’s perfectly fine to leave it out. For me that can be a whole meal, with some good sharp cheese, olives and a glass of red wine. I have made this recipe several times, great!! Coat the outside lightly with flour (you don’t want to incorporate more flour into the dough, you just want to be able to handle it). Last evening I made this Artisan Bread into buns to go with “Autumn Carrot and Sweet Potato Soup” (or a version of it anyway)! Do you know why? Can this dough be cooked in a traditional loaf pan? . In a very large (6-quart) bowl, combine the flour, salt, and yeast. Don’t know if this would be helpful, but when I make this recipe I do 2 loaves. I’ve gifted a loaf or two to neighbors, and they’ve loved it, too. Add water and stir mixture with a wooden spoon until the mixture forms a sticky ball. I’ve used this recipe for years. Share on Twitter Hi Jenn, We enjoy this bread several times a week. I refrigerated the other loaf. Great with butter or to dip in olive oil. . Wow! Just took them out of the oven. Made bread for the first time using this recipe. The hardest part is waiting through the rise time Well, I cannot begin to tell you how good this was!!! With all the variables (with three loaves and people slicing their bread at different thicknesses), I didn’t want to mislead anyone. You wouldn’t lose any heat that way. I measured carefully, and the dough rose quickly, but it was like glue – very runny. Please report back if you try it! Get new recipes each week + free 5 email series. Hi Jenn – I tried this recipe about three weeks ago and have made it three separate times since. Hi Anne, I have never tried this with whole wheat flour so I can’t say for sure. Sorry! Last week we went to the kids’ cabin. And by how much? No adjustments even at 6,700 ft! The finished product freezes really well, I just took out the second loaf from the freezer, set it in the oven at 300 for around 15 minutes, and it tasted just as good as the first day it was baked. Thanks Barbara. Is this normal? Do you think I could add a bit of olive oil and dried rosemary to it as well, to make a crusty artisan rosemary olive oil loaf? Just flour your hands very generously so you can work with it, and do your best not to incorporate that flour into the dough. Trying to stretch my supplies- I used 1 packet for the whole recipe- I used dry active yeast and I activated it 1st with water and a little sugar. So glad I’ve found your blog – every recipe is truly worth its 5 stars! Hard to describe but maybe more fermented or yeasty? Jenn I have made this bread many times now and its the best. Not trying to change your recipe – just trying to make one plain and one with “everything” seasoning. ❤️ Can I use self rising flour instead of yeast? Hope that helps! I even bought her artisan bread bags from amazon to gift in. Hi Sally, You can use bread flour if you increase the water by about 1/3 cup — and yes, it’s fine to do 1/3 of the recipe. Next time I’d try adding just a little bit more flour to the dough. Use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) After the 2 hour rise, there was no way that I could grab some and put it into a ball with floured hands. I also added oats to the second loaf. I had heard of this type of recipe but had never made bread this way. Sure, Almaz, you can use bread flour if you increase the water by about 1/3 cup. Delicious! Do you have the flour by weight? Hi Debbie, Reducing the salt is perfectly fine; it’s just to add flavor and will not impact the rise at all. ron Vancouver BC Canada. With many things in life, slow and steady wins the race, and this artisan bread recipe … Hi Harlond, Next time try adding a few more tablespoons of flour. I have been doing it by hand as you have instructed. Hope that helps! But generally, artisan bread is homemade, fresh, crusty, and deliciously rustic looking. If you really want to use the convection setting, I’d reduce the baking temp by 25°F. Hi Jenn, I love your recipes, especially this bread! You know the ones—they look like the work of a famous baker who has kept a secret family recipe that has been passed down for generations. I have young kids and appreciate how dependable your recipes are. So good and easy! I start to make in the morning as it requires 3 hours to rise. Hope that helps! Sadly KA is not to be found at my local grocer so I bought the store brand. if i knew making bread was this easy i would have made it years ago! I adapted this slightly from a cookbook and they used all-purpose flour, so that’s why I went that route. Glad you’re enjoying it, Ron. Unfortunately, self-rising flour can’t be used with yeast. Hi Barb, Assuming 1/3 of the dough will fit in your Dutch oven with room to bake, I’d stick with the guidance in the recipe. I measured exact amounts i would need of all ingredients and took just enough of everything plus a little dusting flour. You’ll also find a recipe for Rustic … I’ll be making this recipe a lot. She made six more loaves to hand out to family. I will do exactly as you suggested. I’ve really enjoyed trying out your various recipes. Instructions & measurements were followed precisely. I have been baking a lot of different breads lately, and this one is the best. Can any amount of whole-grain flour be incorporated into this for more nutritious loaves and have it still come out right? BTW, I appreciate your recipes as much as I enjoy the education you provide. I did sprinkle some sesame seeds on top before baking because I love sesame seeds and it gave it a nice texture. Was just as moist on the morning after! I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. Hi Joyce, It’s a very wet dough, so I don’t think you need to add more flour. We worked on it together, had a ball and he was proud to treat everyone with his delicious homemade bread. This field is for validation purposes and should be left unchanged. I assume I could just adjust the cooking time with no other changes? Dust a sturdy baking sheet with cornmeal. I can’t believe it came out of my oven! Cooked it as directed but only about 25 minutes. Hi Jen, I’m a little unsure about your directions when using the active dry yeast. I bought bulk yeast from Rapid Rise. . Add in 2 cups of flour and the parmesan cheese and stir until combined. I also added sesame seeds and nigella seeds on top prior to baking: these gave the bread a very pleasant savoury taste. It is great fresh, or course, but I have also kept it on the counter in a bread bag for over a week and it’s still good for dipping or toast, because of its dense texture. I didn’t have the cornmeal so used parchment paper instead. perfect recipe. Or spoon method only? I would gladly take your left over bread … these are fantastic and my kids are killing the three we just made . Learn how your comment data is processed. Are you in a humid climate? With your help we’re going to tackle bread. CAN EASILY MAKE AT HOME, Copyright © 2020 thestayathomechef.comAll rights reserved. Max. Thank you so much. I cooked this and it turned out great! I have the other two portions of dough in the freezer and looking forward to baking them off shortly! Still, the bread was crusty on the outside, soft and springy on the inside, and tasted quite good. And, I always bake it on a pizza stone. I hope you have better luck the next time around! I served with manchengo cheese, pepper dew peppers and balsamic vinegar. Has turned out and us delicious. Typically, bread is baked at a high temperature but if the loaves are browning too much, you could try reducing the oven temp by 25 degrees. I finally found, (way overpriced) a 3 pack of instant yeast online. (You will fill this with water later to create steam in the oven). Thank you for sharing it at just the right time. I’m wondering if the suggested oven temp is correct, 450 degrees. I wanted loaves instead of rounds so I made mine in loaf pans with a sliced and buttered top before baking. I have lost count how many times i have made this bread. Thanks for all of the great recipes. I wanted to edit and change to 5 stars because the bread came out deliciously! Thank you..love your recipes Nancy. Do you weigh your ingredients or use cup measures? I’m saving this recipe and going to make this a staple in our home. I used this recipe today on my very first bread-making attempt. This delicious and fragrant bread is the perfect complement to any meal. Thanks for the detailed instructions on what it should look like at each step, Jenn! Thank you! I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. AND there is no kneading (and no mixer) involved. Just enough for two of us. Best bread everrrr!!! Hi Jenn! Strong dough means bigger holes, airy crumb and … I have one, would you recommend that? Thank you for sharing this restaurant quality bread recipe. So glad you enjoyed it, Daphna! The one in the bread pan looks okay, the other ones that I put on a cookie sheet are flat and wide, and are stuck to the pan. This bread is so easy and scrumptious! My family loved it. Hope that clarifies! The recipe is simple and the ingredients are ones you probably have in your pantry. Thanks so much for this recipe! The artisan bread recipe is excellent to use as a base and there are many other variations to mix it up. Thank you . I used fresh torn up basil and added a good dash of pepper. These eight artisan sourdough bread recipes are a wonderful place to begin, yielding delicious loaves. Thank you! Thanks Jenn, for ALL your great recipes……I have passed your website link on to family and friends, everyone gets hooked. That seems awfully high for bread. Thanks! And so easy. Once upon a chef Artisan bread. A pizza peal is a great tool use to transfer the dough into the oven. Can this recipe be made with any other type of flour, such as whole wheat or almond flours? This bread was so easy to make! I’ve never added any “extras” to this dough, so I’d be hesitant to suggest it. Thanks for sharing these recipes! Another cookbook, yay! My husband is the dough guy in the family but I made this bread and was very impressed that it turned out! So I decided I needed me some comfort……homemade bread! Can the extra dough be refrigerated for a period of time? Hi Ali, So sorry you had trouble! Super easy and the finished product is outstanding. Hot bread and butter on a Saturday afternoon. I followed the instructions exactly. It seemed too easy. Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. Hi! Hope that helps! I like to begin making the dough at night. Next time I’m going to try substituting half the flour with wholewheat bread flour which I see from another review means adding and extra 1/3 cup water. ❤️. Hi! This is delicious and very easy to make. Now I have the solution thanks to your website. Quick question – have you ever made this with whole wheat flour? Will the dough remain sticky up until you bake or will it become a little smoother? My 12 year old found this recipe. Hi, the bread stone that you described should work just fine. Hi Jana, I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. She made it (with a bit of help) and as expected, it came out perfectly. Instructions. Are your oven temperatures for fan assisted ovens? In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. By the second loaf, I was handling the dough better and easier. It is super easy to make and makes a nice crusty loaf. I have had so many bread fails over the years and this is the first time I had something come out delicious! Definitely! The book says you can, but you won’t get the same crisp crust. What kind of pan did you use? How did the loaf turn out? I love this recipe so much! The flavor is great, the crust divine, with a slightly chewy texture overall- pretty cool! I made this with about 2/3 bread flour and 1/3 white whole wheat flour. How would I adjust the recipe to use just one or two packets, to prevent opening one packet to take a little out. The dough will rise a bit. . But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. It was on the flat side, but still so tasty. Cover the bowl with plastic wrap … Delicious!!! The internal temperature was 130. Hi Kat, The original recipe calls for kosher salt so that’s what I use. Hi Jenn, Would it be possible to leave the dough to rise overnight rather than just for two hours so that I can make the basic recipe at night and then, in the morning leave it for another 40 minutes before baking. (Please keep in mind that I haven’t tried it myself.) Hi Kathy, Glad you enjoyed this! Best raisin bread ever! Will 10/10 be making this again. But I think you could probably get away with replacing about 1/2 cup of the flour with flax meal. I also didn’t have a baking tray so I made one using aluminum foil to place it above a grill tray (which comes together with my microwave oven). Let it rise longer than recommended… it turned out great… got 3 loaves out of it- and they all went! So glad you like it! It was easy and it came out great. The recipe is modestly adapted from one of my favorite baking books, Artisan Bread in 5 Minutes A Day (affiliate link) by Jeff Hertzberg M.D. Such an easy and delicious recipe. It should be smooth, although the interior will still look like a wet dough when you slash it before baking. As for the yeast, it’s probably fine but you can test it by following these instructions. Just made the bread! Not bad, but the hydration level is way too low – about 46% – for this to be considered artisan bread. If I wanted to make the bread somewhat healthy, could I add flax meal to the dough? Glad you like it. Very thorough instructions and the pictures definitely helped. But still a great recipe. I never even brought out my mixer, it was just stir and sit. When you mention leaving the shaped dough on the baking sheet for 40 mins, do you mean proofing or just room temp.? You may want to give the Currant Rye Bread from my cookbook a try. My husband and kids could not eat it fast enough! Was really good. Oh WOW. Two days??? It is critical for strengthening the gluten so without enough you’ll get dense and crumbly bread. It has the holes in the bottom so just not sure…maybe place baguette pan on a baking tray so it doesn’t get too hot at the bottom? More dense which was fine by me and the flavor was great (more robust). It can last up to 3 days, or frozen for up to 1 … Hope that helps! Thanks so much! It slices beautifully. Thanks for all you do. This recipe is adapted from The Craft Patch's. The info on the bag of my King Arthur Unbleached Flour shows it is 110 grams per cup. Kids, grandkids all loved this bread. Very yummy bread my employer and kids love it. As we are all stuck at home, what adjustments could be made to this recipe using regular yeast, which I happen to have? Just to share steps that I modified a little. My only tweak for the next time I make this is to put a little more salt in the bread. I’ve given the cookbook to all the women in my family. My only complaint is that it makes ALOT of bread. I have to work with what I have here. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. This was the first once upon a chef recipe I had a hard time with. My dough out of the fridge did not rise again, and despite the “it may spread/flatten a bit, that’s okay” it baked flat, not risen like a nice loaf. Hi Jenn, love your recipes! In a large bowl combine with your hands the flours and water until completely mixed together. Unfortunately, I think it will turn out dense and dry with white whole wheat — sorry! What goes around comes around! Hi Barbara, Absolutely – the original recipe calls for one. Great recipe! I followed your suggestion and it came out perfect, only decent loaf of bread I’ve ever made. I have been looking for a good recipe for raisin bread or a ‘fruit bread’ eg with dry apricots, dry figs, raisins and cinnamon/spices. Keep the great recipes coming, Rachel. How many carbs are there? I’ve made this sooooo many times and this is the only bread recipe I’ll use. , Hi Jenn: I want to thank you not only for this recipe (which I made today, simply delicious and so easy, couldn’t believe a no-knead recipe could work so well) but for so many recipes over the years. I am trying not to buy any bread while we are SIP and this recipe makes it so easy! So glad you liked it!! Sure, just increase the water by about 1/3 cup. And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. It’s a great book to have on your cookbook shelf. Thanks. Your email address will not be published. I figured. I only made half a batch and divided in in two–we’re empty nesters–and we loved it. Came out a little soft, but still delicious. Dust the surface of the dough and your hands lightly with flour. Not a soft bun/roll. everyone else gave it 5 stars so it must be the flour that I used…but I just can’t believe how much flour it took. Yes, you can use bread flour but you’ll need to increase the water by 1/3 cup to start and add more if needed. . Thank you! Thank you for the recipe! If not, do you have a recipe for a baguette? I think your yeast is the correct kind. We’ve had no problem polishing off a loaf before looking forward to the next. Hi Deb, This dough can be cooked in a nonstick greased loaf pan, but you won’t get that gorgeous crispy crust all around. I’ve NEVER baked bread and want to try this recipe. Let bread cool, at least a little while before slicing otherwise bread … Thanks! Hi Joan, the prepared dough can be refrigerated for up to 14 days. Rose, So glad you like the bread and thanks for inquiring about the cookbook! I am a terrible baker but the recipe is so fool-proof that even I made it work! So easy. That’s a pain too. im a beginner and all my bread turned out perfect! Thanks! Delicious! Amazingly easy to make, delicious bread. This bread is the bomb.Must have made 20 loaves now maybe more.Being handing out to as many mothers as I can since mothers day .Can’t beat the taste .Makes fabulous garlic toast (a little butter ,garlic butter) when bread gets couple days old (if it lasts that long) One problem : Bread always sticks to baking pan .I use medium texture corn meal on baking pan .Should i grease pan.What am i doing wrong ? This is now my “go to” site when I want to find a recipe for something. Mix to combine. My kids could not believe only four simple ingredients made something so delicious. Maybe your kitchen is too cool? King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. I’ve made this 3 times and it’s been great every time. Each little packet is 2 1/4 teaspoons yeast. Thank you! I’ve only made this with all-purpose flour, so I can’t say confidently how it would work with almond flour, but I worry that it wouldn’t translate well. How long can I keep the dough in the refrigerator? Do I need to use a glass bowl? BTW, may I ask a question about the cinnamon swirl bread from your cookbook? Rustic Garlic Parmesan Herb Bread. Delicious, crusty artisan bread in less than 2 hours. It was even more delicious!!! Hope you enjoy! I don’t have a wooden spoon (and with what is going on…). Hi Jenn, This recipe was the best bread I have ever made. Thanks for another great recipe Jen. Thank you! Make sure to mince the herbs really small so the flavors spread throughout the bread. I was thinking like ciabatta roll size? I made one of the loaves today and put the rest of the dough in the fridge. The one thing I would do differently next time is weigh my loaves for consistency in size. I love Once Upon a Chef Recipes!! Hi Linda, I know there’s some variability out there in terms of how many grams one cup of flour is. Using a sharp knife, make a few 1/2-inch-deep slashes in the dough -- a scallop, cross, or tic tac toe pattern all look nice. Another winner recipe from your site! I cant say enough about this site. Bread from a bakery doesn’t have this yeasty smell, so I wonder why I get it when I bake bread at home? The dough rose just fine, but it was a goopy mess and in no way would hold a shape and bake into a loaf a bread. Hi Kimberly, I think you could definitely try it but I’m not sure how much dough you’ll need. It’s perfect and easy. But then everything I have made from Jenn’s recipes tastes amazing. In a large mixing bowl, combine 3½ cups (875 mL) of the flour with the sugar, yeast, and salt. Also, parchment works great but to get a really crispy crust o the bottom of your loaf remove the parchment after about 20 minutes into baking. It did make wonderful toast! That’s it. Hi Emma, You can use parchment paper to line the pan. Thank you!! This recipe has just four ingredients: all-purpose flour, instant yeast, kosher salt, and water. Can’t believe how easy this was to make and how perfect it came out!
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