No Knead Artisan Bread Recipe

This no-knead bread is so easy and super soft! Bakery quality!! (watch the video tutorial) from @natashaskitchen

My kitchen has served as a bread making test lab for the past month. 14 loaves later… here it is. It rose beautifully and there was no kneading required. It’s really easy and your family will be so impressed. I made my Mama proud :).  I couldn’t even wait for this bread to cool completely.

I buttered up an o-so-soft slice of this artisan bread and had it in my mouth ASAP. It turned out perfect with either all-purpose OR better for bread flour . Four ingredients are all you need: flour, salt, yeast and water. Does water count as an ingredient?

The inspiration for this bread comes from many places. I first got hooked on baking bread thanks to my friend Natalya of Mom’s Dish. Then I poked around Pinterest for a bit (ok, it was a while) and I found lots of inspiration and ideas; mainly from alexandracooks and melskitchencafe. This recipe is thanks to all of you ladies! God bless you in your cooking efforts and thanks for sharing your kitchen expertise.

Watch How To Make No Knead Artisan Bread:

Ingredients for No Knead Artisan Bread:

1  1/2 cup warm water 100˚ F.
1/2 Tbsp salt
3/4 Tbsp active dry yeast (I used the Red Star brand)
3 cups (375 grams) better for bread flour OR unbleached all-purpose flour, plus more for dusting *measured correctly

What you will need:

Parchment paper
2 Tbsp Cornmeal, optional

Artisan Bread

P.S. I’ve tested with both of these flours and both rocked!

How to Make Rustic Artisan Bread:

See step 9 for pre-heating instructions.
1. Add 1 1/2 cups of warm water and 1/2 Tbsp of salt to a large bowl. Sprinkle 3/4 Tbsp of yeast over the top and let it sit 2 min, then stir. It’s ok if it doesn’t dissolve completely.

2. Measure out exactly 3 cups of flour (fill the measuring cup and scrape off the top with the back of a knife). Add flour to the bowl.

3. Using a spatula, stir the mixture until it all comes together and is well blended. Cover dough with plastic wrap or lid and let rise at room temperature 2 hours. It rises about 2-3 times in volume.

4. Line a cutting board with parchment paper and generously dust with flour. Scrape dough out of the bowl with spatula onto the floured surface.

5. With well-floured hands, fold the dough in half, then fold the dough in half again. Dust the dough generously with flour, lift it up and form a ball in your hands. Sprinkle the parchment paper with 2 Tbsp of corn meal (if using) extending about 1″ past the border of the dough since it will expand. (It works without cornmeal, but the cornmeal creates a nice crust). Place the dough over the cornmeal, seam side down and let it rise on the counter uncovered for 40 minutes.

It will look like this when it’s ready to bake:

6. You will need two shelves in the oven. The middle rack for the bread and the bottom rack for the water pan. For the bread, use a rimless cookie sheet, or use the back side of a rimmed cookie sheet. About 10 min before the dough has finished rising,  preheat the oven and the cookie sheet to 450˚ F. Once dough is ready to bake, cut three strips across the top with a serrated or very sharp knife. This creates a pretty bread that you will be very proud of.

7. Once the oven is preheated, place metal baking dish on bottom rack and pour 1 cup hot water in that baking dish. CAUTION: if you are using a glass baking dish on the bottom rack to hold water, do not preheat that glass dish or it may explode when you add water; just trust me on this one!! Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for 20-25 min or until golden brown. Remove from oven and let it cool almost to room temp before cutting into it. If you cut freshly baked bread while it’s still hot, the steam will escape and the bread will seem doughy.

The next day, try making sandwiches or saute it on the skillet with some butter until it’s golden and crisp and enjoy it with a cup of coffee. Classic!

Thanks for patiently waiting for this bread recipe. I hope you find it worth the wait :). Do you happen to have any good sandwich or panini ideas?

No Knead Artisan Bread Recipe

4.91 from 64 votes
Prep Time: 3 hours
Cook Time: 25 minutes
Total Time: 3 hours 25 minutes
This no-knead bread is so easy and super soft! Bakery quality!! (watch the video tutorial) from @natashaskitchen
My kitchen has served as a bread making test lab for the past month. 14 loaves later... here it is. It rose beautifully and there was no kneading required. It's really easy and your family will be so impressed!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $2-$3
Servings: 1 loaf

Ingredients

  • 1 1/2 cup warm water 100˚ F.
  • 1/2 Tbsp salt
  • 3/4 Tbsp active dry yeast
  • 3 cups better for bread flour OR unbleached all-purpose flour + extra flour for dusting

What you will need:

  • Parchment paper
  • 2 Tbsp Cornmeal optional

Instructions

  1. Add 1 1/2 cups of warm water and 1/2 Tbsp of salt to a large bowl. Sprinkle 3/4 Tbsp of yeast over the top and let it sit 1-2 minutes, then stir.
  2. Measure out exactly 3 cups of flour (fill the measuring cup and scrape off the top with the back of a knife) and add flour to the bowl.
  3. Using a spatula, stir the mixture until it all comes together and is well blended. Cover dough with plastic wrap or lid and let it rise at room temperature 2 hours. It rises about 2-3 times in volume.
  4. Line a cutting board with parchment paper and generously dust with flour. Scrape dough out of the bowl with spatula onto the floured surface.
  5. With well-floured hands, fold the dough in half, then fold the dough in half again. Dust the dough generously with flour, lift it up and form a ball in your hands. Sprinkle the parchment paper with 2 Tbsp of corn meal (if using) extending about 1" past the border of the dough since it will expand. Place the dough over the floured parchment paper, seam side down. Let it rise on the counter uncovered for 40 min.
  6. Set up two shelves in the oven. The middle rack for the bread and the bottom rack for the water pan. For the bread, use a rimless cookie sheet, or use the back side of a rimmed cookie sheet. About 10 min before the dough has finished rising, preheat the oven and the cookie sheet to 450˚ F. Heat up 1 cup water. Once dough is ready to bake, cut three strips across the top with a serrated or very sharp knife.
  7. Once the oven is preheated, place metal baking dish on bottom rack and pour 1 cup hot water in that baking dish. Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for 20-25 min or until golden brown. Remove from oven and let it cool almost to room temp before cutting into it.

Recipe Notes

CAUTION: if you are using a glass baking dish on the bottom rack to hold water, do not preheat that glass dish or it may explode when you add water to the hot pan; just trust me on this one!!
Also, never cut freshly baked bread while it's still hot, the steam will escape and the bread will seem doughy.

Final Final Picmonkey Hashtag bannerThis no-knead bread is so easy and super soft! Bakery quality!! (watch the video tutorial) from @natashaskitchen

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Norm Pedersen
    July 24, 2018

    Beedn making bread for years and this will be the second one of these . So far so good little messy have also added cheese bits this time. Reply

    • Natashas Kitchen
      July 24, 2018

      Thank you for sharing that with us, Norm! Reply

    • regina
      July 28, 2018

      Natasha, Couple of questions:
      1) can I use buckwheat floor instead?
      2) what will happen, if I do not use yeast?
      3) is there anything else I can use instead of yeast? Soda? Reply

      • Natasha
        July 30, 2018

        Hi Regina, I honestly haven’t tried this with buckwheat flour but I have tried whole what and the result was more dense. This particular recipe really does need the yeast. I don’t have a baking soda bread currently but if I come up with something great, I will let you know! Reply

  • CG
    July 1, 2018

    It turned amazing!!!
    Thank you so much for another great recipe.
    I really enjoy making your recipes to my husband.
    I use your great ideas to plan my weekly meals.
    Thank you so much Reply

    • Natashas Kitchen
      July 1, 2018

      You’re welcome! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Tanya
    June 20, 2018

    Hi Natasha, bread is super good. Thanks for sharing Reply

    • Natashas Kitchen
      June 20, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • Olga
    June 13, 2018

    Hi Natasha. Today i made this bread it turned out very good we all liked it. God bless u.👍☺🌹💖 Reply

    • Natashas Kitchen
      June 14, 2018

      I’m so glad you enjoyed it, Thank you Olga! Reply

  • Kmo17
    March 29, 2018

    Love the recipe! Rather than the water in the oven method, I used a dutch oven with a lid. Starting out, punch the dough down at 2 hours, then cover and let it rise for another hour. Preheat the oven with the dutch oven/cover in it to 450. When it’s at temperature, take out the Dutch oven and sprinkle a little cornmeal on the bottom. Flour the counter and hands well, fold the dough 3 or 4 times, shape into a ball, then place in the dutch oven. Cover the dutch oven and bake for 30 minutes- remove the lid and bake for another 13-15 minutes. Reply

    • Natasha's Kitchen
      March 29, 2018

      I’m glad you enjoy the recipe! Thanks for sharing your helpful review with other readers! Reply

  • Vera
    March 11, 2018

    Amazing Bread!! Make it often 😉 This time made it half and half with whole wheat flour 😉 Came out great. Thanks for sharing your easy recipe! Reply

    • Natasha's Kitchen
      March 12, 2018

      My pleasure Vera! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review with other readers! Reply

  • Olga
    March 8, 2018

    Hi,Natasha. Thanks for sharing this recipe. Going to try it out. Have a question 3/4 tbsp is it around a tblsp? Sorry for this maybe a weared question. Reply

    • Natasha
      natashaskitchen
      March 8, 2018

      Hi Olga, 3/4 Tbsp is almost 1 Tbsp. Let me know how it turns out 😀 Reply

  • Anna Kaz
    January 17, 2018

    This bread is amazing!!! My family enjoyed it tonight with butter and coffee. Thank you! Reply

    • Natasha's Kitchen
      January 17, 2018

      You’re welcome Anna! I’m glad to hear the recipe is a hit. Thanks for sharing your great review! Reply

      • Rebecca
        January 31, 2018

        I made this once and it was AMAZING!!! However every time I try to replicate it the bread comes out tasting doughy… any suggestions? I’ve been craving it all week and I’m dying to make it (right) again! Reply

        • Natasha
          natashaskitchen
          January 31, 2018

          Hi Rebecca, are you using a different type of flour? Is there anything you have changed from the original recipe or the first time you made it? Reply

          • Rebecca
            February 2, 2018

            I’m using an all purpos flour. I did change the size of the baking dish that I put the water in, it seemed that the water completely evaporated when in a larger dish so I used a smaller one. Dang, could that be the cause of all my woes. I can change it back and see if that works.

          • Natasha
            natashaskitchen
            February 2, 2018

            Hi Rebecca, That might affect the crust but I’m not sure it would make the bread seem “doughy”

  • Jeffery L Franks
    January 14, 2018

    Hello Natasha, I absolutely love this bread recipe, it’s so very easy and fast to make, and the crust is fantastic $). I live in Texas, and spicy food is very popular here, so I decided to put my own spin on this recipe. I made this bread with the addition of jalapeno juice and diced jalapenos. I used one tbsp of honey, about four tbsps of jalapeno juice and added enough water to come to 1 1/2 cups liquid, added the yeast as usual, then mixed into the flour/salt, mixed it up and let rise as directed. This came out even better than I had anticipated)) So spicy and delicious) Thank you for all your great recipes, keep them coming 🙂 Reply

    • Natasha
      natashaskitchen
      January 14, 2018

      Oh wow that sounds absolutely amazing! Thank you for sharing your version!! 🙂 Reply

  • Jessica
    December 18, 2017

    Can I use this recipe to make baguettes? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Jessica, I haven’t tried with this recipe to make baguettes. I think it’s worth an experiment. The one I would use for baguettes is this Crusty French BreadReply

  • TATIANA
    December 14, 2017

    Hi Natasha! Can I bake it in a bread pan as you do for your rye bread and is the baking dish with water needed then? Also did you ever freeze it? Would it still taste fresh? Thank you! Reply

    • Natasha
      natashaskitchen
      December 14, 2017

      Hi Tatiana, 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. The water is to get the crust crisp on the outside so if you wanted the top to be more crisp, use the water and if you’re ok with it being softer, you can skip the water. It will still be good :). Fresh is always best in flavor and texture but the sooner you freeze it (once it reaches room temperature), the more fresh tasting it will be when it comes out of the freezer. Reply

      • Tatiana
        December 28, 2017

        Thanks Natasha! You’re the best! I’m getting obsessed with trying your recipes one after another for like 2 months in a row I think. I need to stop checking ur blog probably, lol 🙂 Reply

        • Natasha's Kitchen
          December 28, 2017

          You’re welcome Tatiana! I’m glad to hear how much you’re enjoying the recipes, lol. Thanks for following! Reply

  • Mila
    November 26, 2017

    I love making this bread! Very easey to make and delishes! Reply

    • Natasha's Kitchen
      November 27, 2017

      I’m glad you love it Mila! Thanks for sharing! Reply

  • Kristina
    November 15, 2017

    Hi Nastasha! I was wondering can you make this bread recipe in a Dutch oven instead of the water and steam technique?
    Thanks! Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Kristina, Here is the method we use to make it in a dutch oven. I hope that helps! 🙂 Reply

  • Julie
    November 7, 2017

    HI there! Have you ever tried this with gluten free flour? Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Hi Julie, Without testing the recipe with gluten free flour, it’s very difficult to guess. I’ve scanned through the readers comments and no one has reported trying it yet. It would have to be an experiment. If you do try it, please do let me know how it worked out. Reply

  • Lorrainel
    October 29, 2017

    Excited to try this recipe! I am just little worried about the water in the oven. My oven is electric, and once while using this technique with cheesecake, the oven shorted out from the steam. Anyone else have this problem? That did happen several years ago with a different oven, but I’ve been afraid to try it again. Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Lorrainel, I also have an electric oven and haven’t had this issue so I’m not sure. I believe most modern ovens are moisture proof inside. Maybe someone else can share their insights on this question? Thanks! 🙂 Reply

  • Julia
    October 24, 2017

    Hey Natasha, Just wanna say thank you for the great recipe. Bread turned out super good and airy, hubby loved it especially with Borch
    Thank you!!!!! Reply

    • Natasha's Kitchen
      October 24, 2017

      Hello Julia! You’re welcome! I’m happy to hear you both enjoy the recipe! Thanks for sharing your great review! Reply

  • Maria Vivian
    October 17, 2017

    When folsing the dough, it sticks to my hands even with floured hands. Can I use oil on my hands? Will it affect the dough? Reply

    • Natasha
      natashaskitchen
      October 17, 2017

      Hi Maria, that is pretty normal for it to feel a little sticky. You might add 1 to 2 Tbsp more flour next time if it was VERY sticky. I always use flour on this one and haven’t tested it with oil. Reply

  • Maria Vivian
    October 17, 2017

    Hello. I am trying this at the moment. It is rising now. Will it be ok if I bake without putting water in the oven? Want to try just a regular bread. I have baked breads before but they always are dense. I really would like a soft and fluffy one. Will this work? Thanks! Reply

    • Natasha
      natashaskitchen
      October 17, 2017

      Hi Maria, the water helps for the crust to form properly, but I think it will still work without it. Reply

  • lilia jelassi
    October 6, 2017

    Hi Natasha, can we make this recipe with wholemeal? Reply

    • Natasha
      natashaskitchen
      October 6, 2017

      Do you mean whole wheat flour? I’m not sure what wholemeal is. 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. Reply

  • Brian Baker
    September 30, 2017

    Can this recipe be baked in a cast iron Dutch Oven? Reply

    • Natasha
      natashaskitchen
      September 30, 2017

      Yes, that would work. I have a method for similar recipe here, which I highly recommend. Reply

  • Maree
    August 13, 2017

    Hello, would this work with GF flour? Reply

    • Natasha
      natashaskitchen
      August 14, 2017

      Hi Maree, Without testing the recipe with gluten free flour, it’s very difficult to guess. It would have to be an experiment. If you do try it, please do let me know how it worked out. I’ve scanned through the readers comments and no one has reported trying it yet. Reply

  • Marimar
    July 21, 2017

    HI Natasha You put flour on the bread after this is baked, is some reason in particular Reply

    • Natasha
      natashaskitchen
      July 21, 2017

      Hi Marimar, I did not add flour after it was baked. The flour on top is what was there before it went into the oven 🙂 Reply

  • Marimar
    July 18, 2017

    Hi Natasha this recipe has the same base of the Dutch oven bread, the only thing is that you do not put honey. I can add honey without it not changing the flavor, or is some reason why you do not add it. Thank you for all your recipes, always when I make your recipes I know that they will perfect Reply

    • Natasha
      natashaskitchen
      July 18, 2017

      Hi Marimar, this recipe would work with honey – the other bread is just a little bit different flavor profile. Reply

  • Jackie
    March 11, 2017

    Before I try this, I would like to know if it would work with our Canadian flour. I know that Canadian flour is different than American for some unknown reason. Reply

    • Natasha
      natashaskitchen
      March 11, 2017

      Hi Jackie, I think it would work well with Canadian flour. Canadian flour has a higher gluten content so your baked goods typically come out softer than when using American flour. Reply

  • Abby Tite
    February 19, 2017

    OK, truthfully, we haven’t tried the bread yet but, my husband is waiting like a kid on Christmas morning for it to cool enough for him to have some! In fact, as I took it out, he said “You’d better start another one!” So I did. 😛 Reply

    • Natasha's Kitchen
      February 19, 2017

      LOL! That’s great! Let me know what you both think of the recipe please! 🙂 Reply

  • Giovana Dubocq
    January 9, 2017

    Hello Natasha!

    I made this bread today and we loved it!
    I have to confess that I made a mistake and skipped a step, but it turned out delicious anyway… Next time I’ll follow the steps properly and I’m sure it will be even better.
    I am vegetarian and I was wondering if you have some vegetarian recipes to share…
    Thank you for the wonderful recipes, Natasha! This is my favorite recipe blog! Reply

    • Natasha
      natashaskitchen
      January 9, 2017

      I’m so glad you enjoyed the bread!! I do have a vegetarian category that I have been working on although not all of the recipes are categorized as vegetarian yet. This is a good place to startReply

  • John Z
    January 6, 2017

    I gave up on baking bread years ago since it always seemed so hit or miss. My grandmother’s homemade bread was legendary – the gold standard of breads, and nothing I attempted would ever come close. She recently passed away, and I decided I would try again in her honor. I found your recipe a week ago, and have since used it three times, each turning out perfectly! Only thing I changed was adding 2 tablespoons of raw honey to the yeast mixture (I do this for pizza dough) – seems to help to activate the yeast and gives the bread a subtle sweetness. I currently have a loaf in the oven, this time adding a tablespoon each of flax, sesame, sunflower, and chia seeds to give it a little crunch. Thank you so much for reuniting my interest in breadmaking – my grandmother would be proud! Reply

    • Natasha's Kitchen
      January 6, 2017

      So glad to hear John, thank you for sharing! 🙂 Reply

  • Carla
    December 29, 2016

    I made this yesterday afternoon and served it for lunch today. Very delicious! Reply

    • Natasha's Kitchen
      December 29, 2016

      Awesome! Thank you for sharing Carla!! Reply

  • Jim M.
    December 25, 2016

    Natasha, I would like to say “thank you so much” for this recipe. The first attempt came out as a passable (followed the ingredients) loaf of bread which didn’t rise quite like I expected.
    Making a second loaf, I added 1/4 cup of white sugar into the water, salt, and yeast, adding the sugar to help ‘kick’ off the yeast a little better. And let me tell ya, it rose triple the size as the first loaf did. I also folded the second loaf twice as directed, however, I continued to fold the underside several times in a semi-knead sense. The loaf was perfection! It had smaller air bubbles and fluffier texture, just about like store bought bread, with a semi hard crust.
    I will continue to use this recipe, with the exception of adding the 1/4 cup of sugar. Nothin’ tastes better than a fresh loaf of this Artisan bread with melted butter and some homemade Wild Mustang Grape jelly. Scrumptiously delicious! It also complimented my 7-Can Dutch Oven Beef Stew better than crackers ever could. Thumbs up on this recipe. Reply

    • Natasha
      natashaskitchen
      December 25, 2016

      Hi James, thank you so much for sharing your detailed review! I will definitely have to try your sugar tip! Thanks again and I hope you had a Merry Christmas Day! 🙂 Reply

  • Sheila Braun
    December 19, 2016

    Perfection!! Shared with friends. Looking forward to making more of your yummy recipes! Reply

    • Natasha's Kitchen
      December 19, 2016

      Thank you Sheila! I’m glad you all enjoyed the recipe! Reply

  • Dale
    December 16, 2016

    finished product turned out just like you said. very good bread and chewey Reply

    • Natasha's Kitchen
      December 16, 2016

      Awesome! I’m glad you liked it Dale 🙂 Reply

  • November 19, 2016

    First loaf turned out great–second not so good–very dense–may have baked too long. Question: can I bake bread on a pizza stone? Thanks, John B Reply

    • Natasha
      natashaskitchen
      November 19, 2016

      Hi John, it would be dry if it was over-baked. Also, did you substitute any of the ingredients – maybe using a different kind of flour? Yes, you can definitely bake on a pizza stone. Reply

  • Lana
    November 7, 2016

    Hi Natasha, really love your blog and love this bread recipe. I have made it three times now, and every time it was not as high as yours. Last time I made it, I put too little flour even though I fallowed you strategy. (the dough was runny and very sticky to handle) So I want to try again foolproof, and this time would like to use weight measurement for the flour. Would you mind including this in your recipe? Thank you. Reply

    • Natasha
      natashaskitchen
      November 7, 2016

      Hi Lana, without remaking the recipe, I can’t really give you the weight. Next time I make it, I will keep that in mind. What kind of flour are you using? Varying kinds of flours requiring varying amounts. For example, Canadian flour usually requires less flour than US all-purpose due to the varying gluten content. I always use American All-purpose flour for consistency unless otherwise noted (some recipes really just work better with Canadian despite many tests) 🙂 This recipe was made with US All-purpose flour. Reply

  • Anna
    October 21, 2016

    I had a little problem and doesn’t seem that anyone else has. My parchment paper started burning in the oven and so did the extra flour. It doesn’t seem like anyone else experimented this. I couldn’t finish baking the bread because of the bad smell from the oven. But it did taste quite good even halfway baked 😉 so I want to make it again without any problems. What can I do differently? Thanks! Reply

    • Natasha
      natashaskitchen
      October 21, 2016

      Hi Anna, parchment should not burn at that temperature. Are you certain you were using parchment and not wax paper? Wax paper will burn sooner. You can also try a silicone liner if you are having that issue. Maybe your oven runs hotter than normal? Reply

  • Lina
    October 19, 2016

    Hello Natasha, thank you for such a wonderful recipe. I made this bread couple times and it’s my favorite. My whole family just loves it. I never left comments on your website before. But your website is amazing. You are a very good cook with best and easy recipes. God bless you! Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      Lina, you are so nice! Thank you for your sweet review and God bless you also!! 🙂 Reply

  • Bruce
    October 11, 2016

    First non bread machine bread I’ve made and it turned out so well I make it every day now. Comes out nice and chewy.
    Try grill steak or chicken, smother bread in Butter then Hummus. Add steak or chicken breast stripe, top with cherry tomato halves, rocket, salt, cracked black pepper and drizzle some olive oil or balsamic vinegar. Comes out as a great meal.

    Thank you! Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Bruce, thank you for the great review 😀. I’m drooling over my keyboard while reading your comment, sounds yummy 😋. Reply

  • Lana
    October 9, 2016

    I made the bread tonight, it turned out fantastic! Thanks for the great explanation and the attention to the details! Reply

    • Natasha
      natashaskitchen
      October 10, 2016

      I’m so glad you enjoyed the recipe and detailed instructions. I love reading recipes that way and I want to provide the same for my readers. It’s a labor of love 😉 Reply

  • vernon emary
    September 7, 2016

    nice bread, perhaps need sugar with the yeast, did not rise , but was round and only 1 inch thick. something wrong with your recipe girly girl……1/8th star Reply

    • Natasha
      natashaskitchen
      September 7, 2016

      Hi Vernon, I’ve made this bread countless times and it is definitely unusual that it was only 1″ thick and I’m always happy to help troubleshoot. Was your yeast fresh? Also, could your water have been too hot? If you add hot water to the bowl, it can deactivate your yeast and stop it’s rising action. The same thing happens if you let the bread proof in an oven that is hotter than 100˚F – it will cook the yeast and ruin the whole loaf. I hope that helps for next time! Reply

    • drew
      October 9, 2016

      great Reply

    • Bruce
      October 11, 2016

      Hi Vernon,

      I make a yeast starter with my water and add a teaspoon of sugar as my yeast I getting close to expiring. I only continue when the yeast starts. Reply

  • Louis Arceneaux
    July 6, 2016

    Can I make this recipe in a loaf pan? What would I have to do different? Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Hi Louis, 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. Reply

  • Mark
    June 4, 2016

    I have tons of basil in my garden. What do you think about me adding this and some garlic to the dough? Reply

    • Natasha
      natashaskitchen
      June 5, 2016

      I have had a few read his report good results with adding herbs to the dough to make it a flavored bread. If you try it let me know how you like it. Reply

  • Mark
    May 22, 2016

    Wow. Thanks for the recipe Natasha. I love baking good bread. Got a little worried because it didn’t rise like your video. It did rise more once it sat for 45 minutes though. This is going to be good. It’s cooling now. 👍 Reply

    • Natasha
      natashaskitchen
      May 22, 2016

      Mark, you are very welcome, let me know how it turns out 😀. Reply

  • Stephanie
    May 5, 2016

    Hi Natasha! This recipe is so simple and awesome! I’ve had it turn out wonderful every time I’ve made it so thanks so much for sharing it! One question though: I always seem to have the flour and cornmeal build up on the bottom of the bread after baking and it makes for a mess and I usually have to pick that off before eating it. Any way or tips to alleviate that problem? Thanks! 😊 Reply

    • Natasha
      natashaskitchen
      May 5, 2016

      Hi Stephanie, the only way to do this really is to use less flour and a little less cornmeal. The bread should not stick to the parchment after baking even if using less corn meal and flour. Reply

      • Stephanie
        May 5, 2016

        Awesome! I will try that next time I make it. I made a loaf the other night for some out of town relatives and they were very impressed! They’re also picky eaters! Thanks so much! Reply

  • May 1, 2016

    Hi Natasha, this has become our go to family bread. It’s so easy and delicious! Thank you for the wonderful recipes! Reply

    • Natasha
      natashaskitchen
      May 1, 2016

      I am so happy to hear that! Thanks for sharing that with us 🙂 Reply

  • irina
    April 24, 2016

    Can i make this bread in a breadmaker ? Reply

    • Natasha
      natashaskitchen
      April 24, 2016

      Hi Irina, I haven’t tried baking it in a bread maker so I’m not sure if it would work – the bread maker doesn’t allow for as much rising time as this recipe calls for and I have found that when you make it rise too fast (as in a warm oven), it doesn’t rise as high in the oven. If you experiment in the bread machine, let me know. If you’re just asking about making the dough portion in the bread maker, it’s not necessary at all since there is no kneading required. Reply

      • irina
        April 25, 2016

        Thank you Reply

  • Kelli Rushton
    April 19, 2016

    I just made this bread. First time making homemade bread. IT IS amazing!! Perfect. I used King Arthur organic I bleached bread flour. Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      April 19, 2016

      I’m so happy to hear that you had a great experience with your first bread loaf. That’s awesome! 🙂 Reply

  • Adderley
    March 9, 2016

    I had never made bread before and I tried this recipe out just today and it came out beautifully! Your video helped me so much, your way of explaining the process was really simple for me to grasp. Thanks so much! I will definitely use this recipe in the future! Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      I’m so happy to hear that! Thank you for sharing your awesome review 🙂 Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Adderley, I’m so happy to hear that! Thank you for sharing your great review! 😀 Reply

  • Ziz'ka
    March 6, 2016

    ok, finally I made it. Yesterday I made this bread with a bread flour and rapid rise yeast. I made sure that my warm water is about 100-105 F not hotter or colder because as you know if water is hotter then it will kill yeast if colder then it will take more time for proofing. So I made two loaves. First loaf came out good but 25 min in my electric oven was too much. Second loaf I baked only for 20 min and it came out soooo delicious. My three little munchkins could not stop eating this bread. By the way they ate almost entire loaf. Another change that I have made is the baking technique. I baked on my pizza stone and water in the bottom…. Actually same technique that you just posted French bread recipe.

    Next time I will try french bread recipe.
    Definitely I will keep this recipe… Reply

    • Ziz'ka
      March 6, 2016

      by the way exactly one year ago, I have tried to make this bread but it didn’t work. My batter didn’t prof for like 4 hours. So I ended up to throw it in the garbage. So after starting to searching what could be the problem and it was yeast that was expired for 1 year. I bought in store expired yeast (by the way it wasn’t on sale :), hahaha), from now on I am always checking yeast expiration date.

      Thanks for sharing this recipie Reply

      • Natasha
        natashaskitchen
        March 6, 2016

        I’m so glad you figured it out! Yes, it is very important to make sure they used is not expired. Thank you for writing and sharing that. I’m sure someone else will really benefit from your comment! Reply

    • Natasha
      natashaskitchen
      March 6, 2016

      Thank you for sharing your experience :). I hope you love the French bread also 🙂 Reply

  • Shirley
    March 5, 2016

    I’ve baked bread kneading it etc for years.Tried this Artisan it will not rise it a flat load made it twice this week what could it be? Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      Hi Shirley, what is a “flat load.” Are you sure your yeast isn’t expired and making sure to proof it at room temperature (never warmer than 100˚F – or it will kill the yeast)? I hope that helps! Reply

  • Joel
    February 28, 2016

    As a guy that hasn’t made bread in almost 20 years (I was ten or eleven and my mom guided my hand) I found this amazingly easy and delicious. First batch was a little chewy. I believe it was because I used a giant mixing bowl which meant I had to mix it a lot more before rising and tookabout ten minutes longer than it should have.

    Is there any way to get the same bread taste in a different shape? Form it into more of a store bought loaf? It would be an amazing grilled cheese for the kids. Reply

    • Natasha
      natashaskitchen
      February 29, 2016

      Hi Joel, I haven’t tried putting this in a bread loaf pan so I’m not sure how well that would work. If you try that, make sure you remove it from the pan right after it comes out of the oven and set it on a cooling rack so the sides don’t get too soft/soggy. Reply

  • Marie
    February 23, 2016

    Hello,I just finish tasting the bread I made with a little butter!
    Yummy! It’s very good and crispy but the only problem I have is that my bread didn’t rise like the picture.
    I didn’t have 3/4 Tbsp measurement so I did the math and I put 3 1/4 tsp.
    My daughter loved it with cheese.
    For my first time,I did good.Can I try with whole wheat flour and add thank you for sharing this recipe with us.
    I always check your blog for some yummy recipes and I tried a lot of yours.
    All your recipes are very good. 🙂 Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      Hi Marie, You might add slightly more flour next time. Did you mean 2 1/4 tsp? There are 3 tsp in 1 Tbsp. I’m so glad you liked it. I just made a similar bread – I’m working on developing it this week and I can’t resist a fresh slice of bread with butter. :). If you make this with whole wheat, I’d recommend mixing it with bread flour or it will be pretty dense with just whole wheat flour. Reply

      • Keyboardkeys
        February 25, 2016

        I believe Marie meant she did not have a 3/4 tsp to measure with so she used a 1/4 tsp three times. 🙂 Reply

        • Natasha
          natashaskitchen
          February 25, 2016

          I’m not sure because that would only be 3/4 tsp but the recipe calls for 3/4 Tbsp Reply

  • Ana
    February 18, 2016

    Excellent bread, easy to make., thanks so much, Natasha! Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      I’m so happy to hear you loved it. Thank you for the awesome review! Reply

  • Yevegeniy
    February 16, 2016

    Hi Natasha.
    Do you have recipe for Нарочанский (Belarus) bread? Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      I don’t have it yet but adding it to my list of recipes to try 😀. Reply

  • Ella
    February 3, 2016

    Hello Natasha, could I bake this bread in a dutch oven (cast iron) instead of using the water pan? Would it take the same amount of time?

    Thanks! Reply

    • Natasha
      natashaskitchen
      February 3, 2016

      Hi Ella, I personally haven’t experimented baking this in a dutch oven. I’d suggest lining with parchment paper in the dutch oven though to prevent sticking. I’ve had readers write in to tell me they used a dutch oven successfully but I can’t say if the results are as good without trying it myself. Reply

      • Ella
        February 3, 2016

        Thank you for your quick reply.

        I’ve heard that using a dutch oven produces a very nice, moist bread (in essence, what you are trying to create with the pan of water). I’ll make the bread the way you directed :). A cast iron baking dish should be safer than a glass one? Reply

        • Natasha
          natashaskitchen
          February 3, 2016

          Yes cast iron would be safer. 🙂 Let me know how you like it. Next time I make this bread, I’ll try to get out of auto-pilot and make it in a dutch oven. It sounds easier than having to do the water dish. If you test it before I do, let me know what you think of the dutch oven method and I will do the same 🙂 Reply

  • Anna
    January 29, 2016

    Thank you Natasha for experimenting, sharing, and delivering a no hassle scrumptious artisan bread recipe. Your recipe is by far the best I have made. (MADE IT TWICE IN ONE DAY) I love the outer crunchiness, the inner softness and the perfect color…couldn’ brag enough!
    The taste and texture brought back found memories of the European cuisine.
    We’ll done. Look forward to savoring additional recipes from your site.
    Anna Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      Thank you so much! I really appreciate your awesome review 🙂 Reply

  • Blackhorse
    January 21, 2016

    Hi Natasha, Thanks a lot for your recipe and guided video!!! I’ve made bread several times and they all turned out very good. For the 1st time, the dough was very sticky, I couldn’t pick it up from the parchment paper or even hold it. Flour was all over my counter. It was a disaster but finally I floured the surface a lot and could manage it. I think it’s the same case as Lindsey. For the following times on, I use the microwave dish instead of parchment paper to dump dough out and shape on the floured surface dish. It is completely easy to handle. It might be helpful for others who got the sticky issue with dough.
    One thing I concern is my bread after baking is always crusty on the skin layer (outside) and soft inside. After cooling down or a few hour later it turns out very hard on the surface. If we want to serve I need to preheat a little bit but it’s still a bit hard (the browning surface is quite thick). If we serve it on the next day, it’s even harder after each time preheating. Is there anyway to keep it soft or making it thin skin like the ones we buy from the stores? I prefer it soft at room temp. and crusty when preheated. Thanks for your comments! Reply

    • Natasha
      natashaskitchen
      January 21, 2016

      I’ve never considered using my microwave dish. That is an awesome suggestion and thank you! AS far as hardening on the outside. I wonder if maybe your oven runs a little hot? I usually have the opposite happen, it’s crisp when it comes out of the oven and softens on the outside with time. Also, are you using the dish with water to create steam in the oven? Reply

    • olga
      February 6, 2016

      when i take my bread from the oven i cover it with foil, and leave till bread cools down, and after this it still nice and soft. Hope it help you to enjoy this delicious bread 🙂 Reply

    • Keyboardkeys
      February 25, 2016

      If you place your bread in a plastic bag and seal it after it cools, it will soften on the crust from the moisture on the inside. Reply

  • Melissa
    January 21, 2016

    Loved it! It taste just like my grandma’s bread! Simple and even my kids can join in on the fun. The only hard part it not eating it straight out of the oven, lol 😊!
    Will be making this again, once this loaf is almost gone. Thank you so much for sharing your recipe! Reply

    • Natasha
      natashaskitchen
      January 21, 2016

      That is quite a compliment! Thank you so much for the awesome review. I sure appreciate it! 🙂 Reply

  • Tanya C
    December 3, 2015

    The easiest and best bread ever! I’ve made it more times than I could count. I make at least 3 loaves per week. Our family loves it! How ca we NOT?! It’s perfect! Thank you! Reply

    • Natasha
      natashaskitchen
      December 3, 2015

      Tanya, what a great review 😀, its quite a compliment. Thank you! Reply

  • Aigul
    November 24, 2015

    Natasha, thank you very much! This bread is amazing! It’s a third dish I’ve cooked from you blog ( I’ve mad shrimp Alfredo and rotate), all three were just perfect!im so happy and excited, because I never thought I can be really good in making a bread)))
    My only question is, can I use whole wheat floor for this recipe? Please, need your advice, and again thank you very much! Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      I’m so glad you’re enjoying the recipes! Two of my readers reported great results with using 1 cup whole wheat flour and 2 cups all purpose or better for bread flour. Reply

  • Althea
    November 24, 2015

    I went on a baking binge and made 3 loaves of this bread. One loaf was made using bleached all purpose flour, one loaf was made using unbleached all purpose flour, and one loaf was made using bread flour. One loaf was baked in the Dutch Oven and the other two loaves were baked as directed in the oven. All turned out great no matter which flour I used or the way it was baked. Definitely will make again and again. Reply

    • Natasha
      natashaskitchen
      November 24, 2015

      I love that you experimented and I love even more that you shared your results! Thank you so much Althea 🙂 Reply

  • Yana
    November 19, 2015

    Can I use bleached all purpose flour? I only have that one on me right now😕 Reply

    • Natasha
      natashaskitchen
      November 19, 2015

      Hi Yana, that should work fine. 🙂 Reply

  • Vika
    November 6, 2015

    This bread is wonderful! I would like to make it again but was wondering if you’ve tried using a Dutch oven to bake it in instead of putting water in a pan?
    And another question. Where did you get that wide flour container? Is that a special one for flour? I would like one of those 🙂 Reply

    • Natasha
      natashaskitchen
      November 6, 2015

      I believe my flour container is by Progressive and I feel like I could use one that is just slightly larger but it does the job for now 🙂 I haven’t tried it in a dutch oven. If you try, let me know. You might want to use parchment paper on the bottom so it doesn’t stick. If you test it, please let me know how it works out 🙂 Reply

  • Lindsey
    September 15, 2015

    Natasha can you help me please! I followed the directions exactly and skipped the cornmeal because I don’t have any… So I floured the parchment paper and scraped the dough out on it and… The dough basically plastered itself onto the parchment paper… I could not even fold it or pick it up. Too sticky. 🙁 so, was my dough just too wet? I guess I didn’t flour the surface enough? (Do you have to put A LOT of flour on the parchment paper??) it was such a disaster, flour all over my kitchen, sticky dough everywhere 🙁 I’m sure it’s me and not your recipe… Did you ever have that happen to you? Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Hi Lindsey, what kind of flour did you use? I do flour the parchment paper generously but it shouldn’t have been as sticky as you’re describing. Did you use dry ingredients measuring cups, scraping off the top to get accurate measurements? Did you have a chance to watch the video tutorial? https://natashaskitchen.com/2014/12/16/no-knead-easy-bread-recipe-video-tutorial/ If not, I think you’ll find it helpful. Reply

      • Lindsey
        September 17, 2015

        Thank you! After watching the video – bingo- I definitely did not put down enough flour on the parchment paper! Going to try it again today (I am SO bad at bread lol). I love your recipes so much! I cook a few of them a week! Yesterday I made Lena’s famous chebyreki and the kielbasi tea sandwiches for my family, was so good as always, and today I’m going to use your famous kiwi berri cake- I love experimenting with different fruits for that cake! Today I will put peaches in the middle 🙂 Thanks again! You need to write a recipe book girl!!! Reply

        • Natasha
          natashaskitchen
          September 17, 2015

          Lindsey, thank you for your comment, I feel so motivated after reading it. I’m happy that you are enjoying the recipes :). Reply

  • Yuliya
    September 4, 2015

    Natasha,
    is this type of bread is suitable to be made in the bread maker ?

    Thanks Reply

    • Natasha
      natashaskitchen
      September 4, 2015

      I haven’t tried baking it in a bread maker so I’m not sure if it would work. You’ll have to experiment and let me know. If you’re just asking about making the dough portion in the bread maker, it’s not necessary at all since there is no kneading required. Reply

  • Marie Arevalo
    August 31, 2015

    Hi Natasha,
    I don’t have cornmeal, could I just use breadcrumbs? Reply

    • Natasha
      natashaskitchen
      August 31, 2015

      Hi Marie! You can just omit the cornmeal if you are using parchment paper. It’s used to prevent sticking to the surface while baking and to form nice crust. Reply

  • tika
    August 25, 2015

    Thank you, Natasha. I made the bread with your recipes and method. It worked pretty well. In the begining, it was a bit wet, probably I measured wrong in the flour amount. I add some flour to make it drier. It came out good after the baking. Thank you for your video and tips. I am very happy. Reply

    • Natasha
      natashaskitchen
      August 25, 2015

      I’m so glad you enjoyed it! 🙂 Reply

  • Jakub Przedzienkowski
    June 6, 2015

    This statement is not clear.
    3 cups better for bread flour OR unbleached, all-purpose flour + extra flour for dusting Reply

    • Natasha
      natashaskitchen
      June 6, 2015

      Hi Jakub, I meant to say that you could use either better for bread flour OR unbleached all purpose flour since I’ve tested both and both work well and you also need extra flour for dusting. Reply

  • Sahane Bedenlier
    June 3, 2015

    This is the simplest and the most delicious bread I have ever made. I sometimes use 1 cup of whole wheat and 2 cups of white flour so as to consume whole wheat as well. Thank you very much for this lovely bread recipe Natasha. Reply

    • Natasha
      natashaskitchen
      June 3, 2015

      Sahane, thank you for the great review and for the tip regarding the whole wheat flour in the recipe :). Reply

  • Amanda
    April 24, 2015

    This is by far my favourite bread recipe!! Thank you so much. I cut the dough in half after rising and placed them in clay pots to make smaller loaves. They turned out beautifully! I’m going to try adding jalapeno, garlic and cheese next time! Reply

    • Natasha
      natashaskitchen
      April 24, 2015

      I absolutely love the idea of clay pots for smaller loaves. Where did you get the clay pots? Let me know how your add-ins taste. They sound wonderful! Reply

  • Niko Usmanova
    April 9, 2015

    I have never made a successful bread in my life….but I finally did today and I was so proud of myself!! After I made it in the evening, I couldn’t wait for tomorrow and I have to try a piece right after dinner lol! DELICIOUS!!! I’ll make more tomorrow and bring them over to my brother-in-law’s house on the weekend! U know, just to show off! hahahaha! Thank you so much Natasha!! Reply

    • Natasha
      natashaskitchen
      April 9, 2015

      I’m so happy to hear that this was a great success for you! I hope you impress everyone tomorrow! 🙂 Reply

  • March 25, 2015

    OMG this bread was fantastic! Could not believe how something so easy could taste so good! Can not thank you enough for shearing! This is definitely a five star!!! Reply

    • Natasha
      natashaskitchen
      March 25, 2015

      I’m so happy you loved it! Thank you for the awesome review! 🙂 Reply

  • Vika
    March 21, 2015

    This was my first time making bread and it was pretty good. I made it to go along with your Zuppa Toscana soup 🙂 Just to clarify, for the yeast, is 3/4 tbps equals to one 1/4 oz packet? The reason why I want to make sure is because my bread didn’t rise as much, nevertheless it was still very good and we ate it all in one seating 🙂 Reply

    • Natasha
      natashaskitchen
      March 21, 2015

      Hi Vika, My yeast doesn’t come in the packets so I’m not sure how it measures out. Did you measure it in a measuring spoon to see if it fills about 3/4 of a Tablespoon? Also, was your yeast fresh? I keep mine in the refrigerator to keep it fresh longer. I have also found that the dough rises better at room temperature rather than speed rising in a warm oven (if that helps). I’m so glad you enjoyed the recipes 🙂 Reply

  • Erika
    March 4, 2015

    My bread didn’t rise much, but it turned out so good! It was also very easy to make. I couldn’t wait for it to cool! Reply

    • Natasha
      natashaskitchen
      March 4, 2015

      I’ve found that it rises best when you let it rise at room temp rather than speeding it up in a warm oven. Hope that helps for next time. Also, using a fresh yeast helps (I’m not sure if that was the case or not). I’m so glad you enjoyed the bread. Thanks for reporting back 🙂 Reply

  • Tania
    February 17, 2015

    I’ve tried a similar recipe and loved it,but it was an overnight kind of recipe..I will have to try yours! Thank you for the recipe.oh and by the way I was baking bread once and added hot water to my tray in the oven and it exploded Reply

    • Natasha
      natashaskitchen
      February 17, 2015

      Was your tray glass? The same thing happened to my sister – it is dangerous to put water into a preheated glass dish – that is why I added that note in step 7. 😉 I hope you love the recipe! It’s so quick and easy 🙂 Reply

  • Noel
    February 12, 2015

    Hi Natasha

    Thanks for this fantastic bread recipe. Yesterday I divided the dough into 4 (about 200 grams of dough each) and made rolls for hamburgers. Turned out the perfect size, shape and taste. I don’t get crusty bread though even though I use a pan with boiling water. Any suggestions? It is crusty when I pull it out of the oven but goes soft when cooled. Not a problem though the soft bread is easy to cut and delicious. Reply

    • Natasha
      natashaskitchen
      February 12, 2015

      Noel, sometimes the amount of steam can effect how crisp the crust is. Sometimes my turns out more chevy than crisp when it cools to room temperature. It helps to cool the bread on the rack uncovered. Thanks for the great review and you are welcome :). Reply

  • Elizabeth
    February 4, 2015

    What if you dont have two racks in your oven?.. Reply

    • Natasha
      natashaskitchen
      February 4, 2015

      Is there space in your oven on the same rack to place a smaller pan of water? Maybe use a small loaf pan with water rather than using a larger pan on a separate rack. Reply

  • Seema
    January 27, 2015

    Thank you so much Natasha for this amazingly easy bread which is super soft and delicious. Awesome!! Reply

    • Natasha
      natashaskitchen
      January 28, 2015

      You are welcome Seema and thank you for the great review. I’m glad that you enjoyed it :). Reply

  • January 27, 2015

    Yes, I just noticed that too! My metal pan was completely dry when the bread was done—I think I need to add double the water as well the next time I make this. Reply

    • Natasha
      natashaskitchen
      January 27, 2015

      If you’re using a larger pan, the surface area might be greater which would cause it to evaporate faster. It definitely wouldn’t hurt to add more 🙂 Reply

  • Marianne
    January 25, 2015

    I have had to go Gluten Free and I love home made bread. I grew up eating homemade bread & I make it myself.
    My question for you is; will this recipe work with Gluten Free flour? I will appreciate any help you can give me.

    Thank you,
    Marianne Reply

    • Natasha
      natashaskitchen
      January 26, 2015

      Without testing the recipe with that kind of flour, it’s very difficult to guess. It would have to be an experiment. If you do try it, please do let me know how it worked out. I’ll check with my sister and see if she has tried it since she follows a gluten free diet. Reply

  • Olya
    January 13, 2015

    Hi Natasha, thank you so much for this recipe. I love it! Reply

    • Natasha
      natashaskitchen
      January 14, 2015

      Thank you Olya for the great review, enjoy :). Reply

  • Aga
    January 9, 2015

    Hi Natasha,I’m gonna to bake the bread,but I don’t use measurements from U.S.-could please let me know how many ml is in 1 cup? Reply

    • Natasha
      natashaskitchen
      January 9, 2015

      I know that 1 cup of all-purpose flour is about 125 grams by weight. We don’t usually measure flour in mL since that is more of a liquid measurement based on the U.S. system. I hope that’s helpful. What part of the world are you in? I’m always curious to know where my readers are writing in from 🙂 Reply

      • Aga
        January 9, 2015

        Thank you,I’ll try in grams then.And by the way your blog is excellent,I’m gonna to try some other recipes as well.Regards from western Europe A. Reply

        • Natasha
          natashaskitchen
          January 9, 2015

          Thank you so much Aga 🙂 Reply

          • Aga
            January 13, 2015

            Natasha,I beaked the bread-it is delicious!My is a little bit flatter than your,but anyway it is great.I’ll defo bake it again and again.Thanks for recipe.

          • Natasha
            natashaskitchen
            January 13, 2015

            I’m so happy you enjoyed it! Thank you for the great review. 🙂

  • Olga
    January 8, 2015

    Wow this is the best bread ever.
    Made two breads in 24 hours and it’s all gone
    Super easy recipe
    Reminds me my childhood when mom sends me to store to buy loaf and usually I brought just a half lol
    Good job Natasha
    5 stars!!! Reply

    • Natasha
      natashaskitchen
      January 8, 2015

      I totally remember doing something similar. Whenever we bought a loaf of French Bread in Safeway, we’d devour 1 or two loaves as a family in the car on the way home. It was the best! Thanks for bringing back that memory for me. And thank you so much for the great review! 🙂 Reply

  • Valentina
    January 5, 2015

    Hi Natasha,
    I made this bread for dinner to go with some borscht and it came out amazing! A lot better than I expected. I’ve tried a few recipes in the past and this is by far the best and easiest one! My hubby was just slicing and eating it plain.. we ate the whole loaf in one sitting :O I will be making more tomorrow. Thank you so much for such a great recipe! Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      Wow the whole thing?! 🙂 That’s awesome! I’m so happy you both loved it 🙂 Reply

  • Sandal
    January 4, 2015

    I was stumped about how to measure 3/4 tablespoon of yeast and then discovered this equals one packet of yeast. Problem solved. Dough now rising for 2 hours. Anxious to finish it for dinner tonight. Reply

    • Natasha
      natashaskitchen
      January 4, 2015

      I would love to hear your feedback on how it tastes :). Reply

  • Oksana
    December 18, 2014

    HI 🙂
    No sugar???? Hmmm, I bake lots of stuff with yeast and always use sugar, as it helps the yeast.
    Also baking stone makes a big difference 🙂 Reply

    • Natasha
      natashaskitchen
      December 18, 2014

      This one doesn’t have sugar, but it probably wouldn’t hurt to add it. I love the idea of a baking stone! Someone else mentioned a dutch oven. Those methods are both on my to-do list. Thanks so much for sharing! Reply

      • Oksana
        December 18, 2014

        Thanks. I just realized that Artisan bread doesn’t require sugar. I will try your recipe 🙂 Reply

  • Valentina
    December 17, 2014

    Natasha,

    I love your blog and visit it very often because you have great recipes and pictures! During the last year, a lot of your recipes became my favorites. Yet, when it comes to this kind of bread, I have a suggestion/reference http://www.artisanbreadinfive.com/. Please continue posting your wonderful ideas! Reply

    • Natasha
      natashaskitchen
      December 17, 2014

      I will have to check it out. Thank you for sharing! Do they have different flavors of bread? I’ve been wanting to experiment by infusing this bread with different flavors. Reply

      • Valentina
        December 19, 2014

        They have all kinds of breads made using the same method: whole grane, different white/half white, flat breads, etc. There are 3 books (the 4th is gluten free)and the web site just gives a taste of the amazing variety. Each one of this breads as well as yours will be much better than store bought bread. Reply

      • Ktrina
        December 29, 2014

        Thank you for the recipe, I was wondering if you ever tried to use Сывороткa instead of water? Do you think will it make a big difference? Thank you, Happy New Year to your family!!! Reply

        • Natasha
          natashaskitchen
          December 29, 2014

          YES!!! I have used the whey or Сывороткa left over from making cheese. That stuff is incredible in this bread recipe. It totally takes this bread to the next level. Wonderful!! You should try it if you have some. I keep the whey when I make cheese just for this. You’re brilliant! Reply

  • Dan
    December 16, 2014

    Greetings and Merry Christmas. I first commented on this recipe nearly 2 years ago. I have made it many times since. It is so good. Made it again last night when my wife and I realized that we had given no thought to supper. Great with a few slices of cold meat; finished with peanut butter and jam. Thanks, again. Reply

    • Natasha
      natashaskitchen
      December 16, 2014

      I’m so glad you are enjoying the bread recipe. It’s definitely a family favorite in our home 🙂 Reply

  • Gillian
    December 14, 2014

    I made this last minute before a group of people were coming over to serve with chili…..it was FABULOUS!!! and very easy. I used Bob Red Mill’s unbleached white flour. Thank you! Reply

    • Natasha
      natashaskitchen
      December 14, 2014

      Thank you for the great review Gillian :). I actually have a video of this coming out sometimes next week. Reply

  • Eva
    November 13, 2014

    This recipe is fantastic! I’ve made it twice and has been perfect each time. And so simple! Thank you for sharing!! Reply

    • Natasha
      natashaskitchen
      November 13, 2014

      You’re welcome Eva 🙂 I’m so happy you are enjoying it 🙂 Reply

  • Alla
    November 10, 2014

    Natasha WOW!!! This bread is amazing! But I guess you already knew that 😉 Well I started taking it out of the bowl & it was much so I was starting to get disappointed. Then I got out my kitchenaid mixer, added some extra flour & let it do its thing & my dough rose perfectly & was super soft & moist. So after it rested a bit, I rubbed some garlic & butter….boy it just melted in my mouth 🙂 Thank you sooo much!!! Reply

    • Natasha
      natashaskitchen
      November 10, 2014

      Every time I make this bread, it disappears fast :), my son loves it with honey. Thank you Alla for the great review and you are very welcome. Reply

  • Tanya C
    September 18, 2014

    Hi Natasha, I made this bread today and it was a complete success! This was my first time making bread, for some reason I’ve always been scared to… Seemed too complicated. This was so easy and so good! Thank you for all your delicious recipes. My family is hooked on your website. Everytime I visit my parents my Mom makes something yummy and I always ask her for the recipe and often the answer is Natasha’s kitchen. My brothers even joke that Natasha made dinner again for us 🙂 Thanks again and God bless your growing family. Reply

    • Natasha
      natashaskitchen
      September 18, 2014

      Ha ha I love your comment. I’m grinning big. Thank you so much for your sweetness 🙂 God bless you also in all of your cooking adventures! Reply

  • Brandi LaBelle
    September 8, 2014

    I made your bread for the first time this weekend and it turned out GREAT! Thanks for the great and easy recipe…always searching the web for pass down recipes and this has now been added to the list! Reply

    • Natasha
      natashaskitchen
      September 8, 2014

      I’m so glad you liked it! 🙂 Reply

  • Nadia
    July 7, 2014

    I am doing this right now but I am confused about the amount of flour. When you list the ingredients it says 31/4 c flour but when you go through the steps you say to measure out only 3 c of flour. So how much flour should it be? Reply

    • Natasha
      natashaskitchen
      July 7, 2014

      It is 3 cups of flour. I forgot to update that in the print-friendly. It’s updated now. Thanks so much for catching that and asking! 🙂 Reply

  • Veronica
    June 16, 2014

    So I have a question, I did everything right, i’ve made this recepie twice and it’s super delish! But i didn’t come out perfect. Like the last time I made it, was in the oven for 25 minutes and it was already brown exactly like the picture. I cut the bread in half and it was slightly doughy, gooey on the bottom? like it’s not fully cooked. So I kept it longer in the oven and obviously the top crust burned and came out crunchy but the dough still didn’t fully cook? Could it be a oven problem? Is there a solution for that? Thanks Reply

    • Natasha
      natashaskitchen
      June 16, 2014

      Are you cutting into the bread right away as soon as it comes out of the oven? Any bread loaf needs to rest and can be cut when it’s just warm, but definitely not hot, or the steam inside the bread will escape and cause the bread to be doughy, especially along the cut line. I’ll make sure to add that tip to the recipe. I hope that helps! Reply

      • Veronica
        June 17, 2014

        Hmm, yea I cut it right away the last time to check. Is it better to wait until it’s just warm/cold?v Reply

        • Natasha
          natashaskitchen
          June 17, 2014

          Yes. You have to give bread a chance to rest, kind of like steak 😉 Reply

          • Veronica
            June 21, 2014

            OMG!!!! Yay natasha it turned our perfect! Letting it cool just a bit made a difference!

          • Natasha
            natashaskitchen
            June 21, 2014

            I’m so glad you enjoyed it! 🙂

  • Anna
    June 8, 2014

    Dear Natasha,

    Thanks for sharing such a yummy recipe. But , when it comes to the last bit of adding water i am a bit confused. You add one cup of water right to the tray where the bread is being baked? Or to Another tray in the oven.
    Thanks Reply

    • Natasha
      natashaskitchen
      June 8, 2014

      It’s another tray on the rack below. 🙂 Reply

  • Ivanka
    May 30, 2014

    Hi Natasha!
    Just made this bread for dinner with a herb-olive oil dip and we cannot stop eating it! I love how easy it was to make:) Thanks for sharing all your amazing recipes!

    -Ivanka
    I posted it on Instagram and tagged you:) Thanks again! Reply

    • Natasha
      natashaskitchen
      May 30, 2014

      Thank you for the great review Ivanka, I’m glad you enjoyed it. I would love to see the picture on the Instagram, what is your user name, since my feed only shows two hours back. Reply

  • Anna
    April 28, 2014

    I LOVE how simple it is! Doesn’t take all day to make your own bread. THANK YOU Natasha! Your recipes never disappoint. 🙂 Your site is one of my top go-to’s for recipes! Reply

    • Natasha
      natashaskitchen
      April 28, 2014

      That’s so sweet of you to say! Thank you! Thank you! Anna, I’m so happy you like the bread recipe. Which reminds me, I need to develop more bread recipes 🙂 Reply

  • Joan
    April 20, 2014

    Whipping up a loaf now to serve with Easter dinner tonight. Added a tablespoon of freshly chopped rosemary and used 2 cups bread flour and 1 cup wheat flour. The family will be impressed. Thanks! Reply

    • Natasha
      natashaskitchen
      April 20, 2014

      Ooh I love the addition of fresh rosemary. Let me know how you liked it! 🙂 Happy Easter Joan! Reply

  • Skyla
    April 7, 2014

    Ive made bread so many times, from so many different recipes. This one was so easy, quick and came out delicious. I made two loaves, one was rosemary, garlic and olives and the other was black pepper, basil and roasted red pepper. They were both great! Thank you!! Reply

    • Natasha
      natashaskitchen
      April 7, 2014

      Thank you for the great review Skyla :). If you have any other great bread recipes, please send them my way, I would love to try them :). Reply

  • Caroline
    March 31, 2014

    Okay, let me just say that my 12 year old made this bread and it was gone in less than 4 hours. That’s it! I am not saying another word… 🙂
    We’re making bread again because, um… it’s gone?! Reply

    • Natasha
      natashaskitchen
      March 31, 2014

      Ha! That’s so great that your 12-yr old made this bread! Sounds like it was a hit! 🙂 That’s music to my ears … Reply

  • Julie
    March 27, 2014

    Have you or anyone else tried making this in a rectangular bread pan? I like the squared shape of the cut slices better for the kids, and so was looking for suggestions on how to cook it in this type of pan.

    We have made this many times and love it! Reply

    • Natasha
      natashaskitchen
      March 28, 2014

      I haven’t tried it but I don’t see why it wouldn’t work! 🙂 Reply

  • Joan
    March 18, 2014

    Do I slide the dough off the parchment paper before putting it onto the cookie sheet or should it be baked on the parchment paper??? Reply

    • Natasha
      natashaskitchen
      March 18, 2014

      You can do it either way, but I just leave it on the parchment paper to bake. Reply

      • Joan
        March 20, 2014

        I wish I could post a photo with my review. I baked the dough on the parchment paper and it turned out perfectly. Such a beautiful loaf that looked and tasted professionally baked. Hubby gave it 10 thumbs up and friends are very impressed. Thanks for posting this wonderful recipe. Reply

        • Natasha
          natashaskitchen
          March 20, 2014

          Wow 10 thumbs?! Lol. Thanks so much for a seriously amazing review 🙂 Reply

  • Diana
    March 3, 2014

    The next day, make some sandwiches? There was nothing left an hour from taking it out of the oven:). Its so so so so gooooooood and easy to make. Thanks. Reply

    • Natasha
      natashaskitchen
      March 3, 2014

      LOL, thanks for the great review Diana, you might have to make more next time :). Reply

  • Ani
    February 5, 2014

    This bread recipe is freaking amazing!!! It’s so easy to make and the results are fantastic! I have already tried this recipe 4 times within the last two weeks, with great results every single time!!! I use a baking stone and split the dough in two to make two smaller loaves of bread. I made a homemade dip for the bread with olive oil, balsamic vinegar and herbs and the loaf of bread was gone within minutes!!! Needless to say, I’m hooked and not going back to store-bought bread. Thank you so much for yet another great recipe! Reply

    • Natasha
      natashaskitchen
      February 6, 2014

      Thank you for such a great review Ani. I got hungry just by reading your comment :). I also definitely need to get one of those baking stones, bread will probably turn out even better. Reply

  • valentyna zilinskiy
    January 28, 2014

    i made this bread a few times. i love it so much. thank you for sharing your amazing recipes. i made it with 1cup of whole weat flour and 2cup of better for bread flour turned out amazing! Reply

    • Natasha
      natashaskitchen
      January 28, 2014

      I think I used too much whole wheat flour last time I tried, it didn’t rise as much, but it did still taste great! 🙂 I’m so glad you loved it 🙂 Reply

  • Terry Oelmann
    January 18, 2014

    This is the easiest and best I have had! My family loves it, and it beats Panera hands down! I have been making this at least once a week for the last month! Also I made it during a snow storm here in Indiana. I had just started it to let it rise, and then went out to blow snow, we lost power during the storm and I have an electric stove. So I made it on the grill! It turned out wonderful! Reply

    • Natasha
      natashaskitchen
      January 18, 2014

      This is just the perfect comfort food in the middle of a snow storm; home made bread. Yum! I’ve never tried it on the grill but it’s great to know that it works! What temp did you use? I imagine you covered the grill, oh and how long did it take? Sorry about the 20 questions 😉 Reply

  • Vita
    January 6, 2014

    My bread didn’t rise at all:( I think I need different yeast. I used the yeast you buy bulk at winco. I also used my kitchen aid to mix it. Reply

    • Natasha
      natashaskitchen
      January 6, 2014

      That could be the reason. Yeast is best stored in an airtight container that doesn’t let in light and in a cool place (mine stays in the fridge). I’ve never seen yeast at Winco in bulk, but I don’t think I would trust it. Reply

      • Vita
        January 7, 2014

        Yeah that’s good to know. I will defiantly get some good fresh yeast and try this again! Thanks for the quick reply! Reply

        • Natasha
          natashaskitchen
          January 7, 2014

          I buy mine at Costco in an almost brick-sized package and I keep it sealed and refrigerated at all times.  Reply

          • Vita
            January 7, 2014

            Awesome I always shop at Costco. I’ll try finding the one u use!

  • Vita
    January 6, 2014

    Will this turn out wrong if I use my kitchen aid with the dough attachment? Reply

    • Natasha
      natashaskitchen
      January 6, 2014

      I don’t think a kitchen aid would have hurt it. Although all you really need is a spatula and a bowl since this doesn’t require kneading. Reply

      • Vita
        January 7, 2014

        I was really excited to use my new kitchen aid:) Reply

        • Natasha
          natashaskitchen
          January 7, 2014

          🙂 That’s cute 🙂 Did you get it for Christmas? What color is it?  Reply

          • Vita
            January 7, 2014

            Yes my mom got it for me:) it’s the dark gray matte color. I love it! I made the raspberry roulette from ur site with it. Turned out perfect:)

  • robin
    December 18, 2013

    My problem is when I tried to make a bigger loaf which it appears you did(as opposed to the 1 lb. loaf(used same measurements you did=cut the normal recipe in half from Artisan bread in 5 min.), and added cheese, the middle is doughy even after 30 minutes. When I did the 1 lb. loaf it did not present a problem..Any suggestions? I put 1 cup of cheese into the dough when I’m mixing it because my family likes the cheese flavor. I also tried adding olives, but again, it made the entire bread doughy. The larger loaf came out perfectly on the sides, but was not done in the middle… Reply

    • Natasha
      natashaskitchen
      December 18, 2013

      It might be the add-ins that are putting too much moisture into the dough. I don’t think it has anything to do with cutting the recipe in half. Reply

  • Karen
    December 8, 2013

    I have been baking bread my whole life and I think that this is my favorite! Reply

    • Natasha
      natashaskitchen
      December 8, 2013

      Woohoo!!! That’s music to my ears 🙂 Reply

  • Olga
    November 26, 2013

    I made this bread and it is great! Thank you a lot for sharing! I’m looking for a good recipe for baked Пироги и торт Изба. Do you have a good one to share? Thank you in advance! Reply

  • Denise
    November 17, 2013

    I made this for dinner tonight and it is wonderful!! Reply

    • Natasha
      natashaskitchen
      November 17, 2013

      I’m so glad you enjoyed it! We make this bread often. Reply

  • olga n
    November 12, 2013

    My Parchment Paper Browned Up In The Middle Of Baking The Bread. I Used Same DegreeaAs Mentioned. I Had To Take It Out Cause I Was Worried It’ll Catch Fire Lol. And Before That, While Pan Was Preheating, The Upside Down On, It Made Some Smoke, Causing My Fire Alarm To Go Off Lol. So After That I Kept An Eye On The Paper. Does Your Brown Too? Bread Tasted Good. I Want To Try Another Load But I’m Afraid Of That Happening Again. =/ Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      You shouldn’t put your parchment paper in until your bread is on it. Were you pre-heating your parchment paper? Did you bake in the center of the oven? Also, did you use parchment paper or wax paper? Wax paper will smoke up. Parchment should not. Hope that helps! 🙂 Reply

  • Greg
    November 11, 2013

    I love your recipes. This Artisan Bread never fails to please. For added flavor I tried adding 5/16Tbls. of Italian Seasoning…it was good but your basic recipe never disappoints. I now only use all of your recipes for a first time, great success, rave review event! Reply

    • Natasha
      natashaskitchen
      November 11, 2013

      What a great idea!! Thanks Greg 🙂 Reply

  • elem
    October 25, 2013

    can you make this in a breadmaker? Reply

    • Natasha
      natashaskitchen
      October 25, 2013

      A bread maker is totally unnecessary for this. It needs time to sit and rise. I wouldn’t recommend the bread maker. Reply

  • October 24, 2013

    Natasha,

    I bet this is good, but have you tried the overnight version that Mark Bitman made famous after getting it from a the Sullivan Street Bakery in NY? Here is his post on that from 2006: http://www.nytimes.com/2006/11/08/dining/081mrex.html

    It’s essentially the same recipe, however much less yeast, and the dough proofs overnight — that combination yields a flavor you might consider experimenting with in your bread test kitchen! (Speaking of, the Cook’s Illustrated/America’s Test Kitchen folks are also big fans of overnight bread dough development.)

    Anya Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      I will have to give it a try. Thanks for the tip! Reply

  • October 23, 2013

    Natasha, I pinned it and WILL attempt to make it. Making bread is my Everest, it needs to be conquered. 🙂 Reply

    • Natasha
      natashaskitchen
      October 23, 2013

      Let me know how it works out :). Reply

  • Olesya
    October 17, 2013

    Hi Natasha and thank you so much for this recipe; tried it and loved it! Question though.. What if the boiled water is not used, will the bread taste different? Also have you used “King Arthur flour” sold at Fred Meyers? Thanks!!:)) Reply

    • Natasha
      natashaskitchen
      October 17, 2013

      I haven’t tried King Arthur flour but I imagine it would work well. I’ve heard good things about that brand. I don’t think it will make a difference if you use boiled water. P.s. I made this last week using whey leftover from making farmers cheese tvorog instead of water and the bread was amazing!! So soft for several days. Better thank costco. Keep that in mind next time you make cheese 😉 enjoy! Reply

  • liliya
    October 3, 2013

    No my question was is there a way to just put it into the fridge or something and just continue making the bread from that step?? Reply

    • Natasha
      natashaskitchen
      October 3, 2013

      I’m sorry I didn’t reply sooner. I’m working today. I have not tried putting it in the fridge and then resuming it later. If you did try it that way, please let me know how it worked out. I’m very curious now. I know other recipes for bread will work this way but I have not tested this one. Sorry that’s not super helpful. Reply

  • liliya
    October 3, 2013

    Hi natasha.
    Im making this bread again today but im running.out of time to do the whole processes is there anything I can do to just begine fro. Letting it rise in the glass bowl?? Btw its amazing bread my sister shared your website with me and I love it thanks so much for the recipes. Reply

    • Natasha
      natashaskitchen
      October 3, 2013

      I’ve tried to cut it down on time before but regretted it. It was denser and not as good. I’m so glad you enjoy the recipes 🙂 Reply

  • Greg
    September 29, 2013

    Thanks Nash!! Reply

  • Dave
    September 22, 2013

    Great, fast, easy and delicious… I always double the recipe, add various toppings, poppy, onion flake, caraway, etc and bake it on a hot stone… perfect every time! Reply

    • Natasha
      natashaskitchen
      September 22, 2013

      I need to get one of those baking stones. Do you use the same kind as you would for a pizza? Reply

      • Dave
        September 23, 2013

        Yes, it works beautifully. Here is a link to the one I have, heavy well made product.
         Reply

        • Natasha
          natashaskitchen
          September 23, 2013

          Thank you for sharing Dave :). Reply

  • Sandi Nikolaus
    September 18, 2013

    I am excited to try this. I was wondering if you knew how it would work with gluten free flour mixes, as my sister has celiac disease and cannot have wheat gluten Reply

    • Natasha
      natashaskitchen
      September 18, 2013

      Honestly I haven’t tried it with gluten free flour mixes. If you do give it a whirl, please report back and let me know how it worked out 🙂 Cutting out gluten completely must be really tough 🙁 Reply

    • Courtney
      January 4, 2015

      A little late to the party, butI just tried this recipe today with gf flour (my version of Cup for Cup blend) – you need to add more liquid (I would estimate about 1/8 cup? maybe more) but it bakes up very well otherwise. It doesn’t rise as much as a regular bread, so I might recommend using carbonated water in the dough to help with that but the texture was very good for GF bread. I also brushed the top with milk to help with browning. Reply

  • Deion Jones
    September 11, 2013

    Great Recipe! I accidentally used White Whole Wheat Flour… Needless to say, that made it wee bit more dense =D Delicious nonetheless!

     Reply

    • Natasha
      natashaskitchen
      September 11, 2013

      I’m glad you still enjoyed it! Thanks so much for sharing the picture from Instagram. I love that! Reply

  • Leah
    September 2, 2013

    I made this a couple weeks ago. Came out great. I split the dough in half and made one plain loaf. The other one I added roasted garlic into the dough and then sprinkled the top with parmesan-reggiano. Was so good! Reply

    • Natasha
      natashaskitchen
      September 2, 2013

      I love your creative add-ins. I’ll have to try those! 🙂 Reply

  • Julie
    August 18, 2013

    My first attempt at bread and I’m very glad I chose this easy and tasty recipe. I added a mix of Parmesan and oregano to the top it was a hit. Reply

    • Natasha
      natashaskitchen
      August 18, 2013

      Oh my goodness that sounds amazing! Reply

  • Julia
    August 16, 2013

    I was so nervous making this, but it turned out AMAZING!! I agree with a previous comment about adding 2c water because my water evaporated 1/2 way through the baking process. I also had to bake it for 35 minutes, but I think my oven might be the culprit! The bread is delicious! Crunchy crust and soft middle. My 6 and 5 year olds are currently on slice #3 lol.
    Here’s a picture of mine: http://farm4.staticflickr.com/3668/9526243082_be646b1c5a_z.jpg Reply

    • Natasha
      natashaskitchen
      August 18, 2013

      That you for sharing your photo. I love that! And, I’m so happy you enjoyed it 🙂 Reply

  • Karen
    August 1, 2013

    What type of yeast do you use? Instant or regular? There is also a jar specifically for bread. Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      I use the red-star, regular, active dry yeast. Reply

  • August 1, 2013

    My brother recommended I might like this web site. He was totally
    right. This post actually made my day. You can not imagine simply
    how much time I had spent for this info!
    Thanks! Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      Awesome :), say thank you to your brother from me for spreading the word. I hope you find some new favorites. Reply

  • Tina
    July 4, 2013

    This looks like such a great bread recipe! I’ve always been hesitant to try breads so this will be my first one! I do have a question though, I understand the cornmeal is to prevent the dough from sticking, but I don’t have any on hand at the moment, is there something else I can use it to substitute or could I just grease the parchment paper or leave out the corn mean all together? Thanks! Reply

    • Natasha
      natashaskitchen
      July 4, 2013

      Just leave it out altogether 🙂 Reply

  • Vita S
    June 13, 2013

    I tried making my first home made bread about a month ago and It was good! I found this recipe yesterday and decided to try making it! This is now my #1 FAVORITE bread recipe! It turned out perfect and was soooo good! I made it in my dutch oven and it turned out perfect! Thank you so much for the awesome recipe! I will be making this bread a lot more often!! Reply

    • Natasha
      natashaskitchen
      June 13, 2013

      Oooh I haven’t tried making it in my dutch oven; what a great idea! Thank you Vita! Reply

Read more comments/reviewsAdd comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.