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No-Knead Bread Recipe (VIDEO)

Easy No-Knead Bread is an artisan-style bread that’s done in 3 hours from start to finish and it’s mostly rising time. This is an easy bread recipe – you don’t even need a mixer. With only 4 ingredients (flour, yeast, salt, and water), you can make a bakery-quality, super soft homemade bread.

Artisan Bread slices on a cutting board with loaf of no-knead bread

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Easy No-Knead Bread

We love the aroma and taste of homemade bread, including our easy Dutch Oven Bread, classic French Bread with the best crust, and of course classic Dinner Rolls. My kitchen has served as a bread-making test lab for the past month. We’ve made this bread countless times. It rises beautifully every time and you will fall in love with the spongy soft texture. It reminds me of the lovely loaves that Costco has perfected.

Many no-knead bread recipes require overnight fermentation but we love that this one is done in just 3 hours (most of which is just letting the dough rise while you go about your business). You’ll get to enjoy fresh homebaked bread within a few hours of when the craving hits.

2 slices of artisan bread with butter spread with a knife

What is the Best Flour For Bread?

Bread flour typically has slightly more protein and gluten than all-purpose flour so it is the preferred flour for bread. It can give you slightly better rise and texture. We have tested this no-knead rustic artisan bread with both all-purpose flour and bread flour. The loaves turned out perfect with either flour so use what you have on hand.

all purpose flour and bread flour in bags on counter

Watch No-Knead Bread Video Tutorial:

I hope this Easy No-Knead Bread becomes a new favorite homebaked bread recipe for you. If you enjoyed this video, please subscribe to our Youtube Channel and be sure to click the bell icon so you get a notification when we post a new video.

How to Make Easy Homemade Bread:

1. In a large bowl, combine warm water (100˚F) and salt. Sprinkle yeast over the top and let it sit 2 min, then stir.

2. Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Stir together with a spatula just until it together (do not knead). Cover and let rise at room temperature 2 hours (until 2-3 times in volume).

step by step how to make homemade flour in mixing bowl with spatula

3. Line a cutting board with parchment paper and generously dust with flour. Turn dough out onto the floured surface.

4. With well-floured hands, fold the dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle the parchment paper flour or cornmeal, extending 1-inch past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise at room temp uncovered for 40 minutes.

5. Meanwhile, prepare your oven: place one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or inverted baking sheet) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat 1 cup water.

6. Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish* on the bottom rack with 1 cup hot water (being careful not to splash water on a glass oven door). Slide dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for 25-28 min or until golden brown.

*CAUTION: DO NOT USE A GLASS DISH to hold water or it may explode when you add water. Also, be careful not to splash water on a glass oven door to prevent shattering from strong temperature change.

Loaf of no knead bread before and after baking

Pro Tips for the Best Homemade Bread:

  • Use warm water – ideally about 100˚F to 110˚F. Avoid hot water which can deactivate the yeast.
  • Measure precisely – spoon flour into measuring cup and level off the top. See our best tips for How to Measure wet and dry ingredients.
  • Dough Rising Temperature – A room temperature of 71˚F to 75˚F is ideal for bread rising. If your room is colder, it will take longer. Do not place dough in a hot oven to rise. If the temperature goes above 110˚F, you can deactivate and ruin the yeast.
  • Don’t Rush the Rise – For the best texture and rise, do not rush the rising process. It should be 2-3 times in size when it is finished rising. If you don’t allow the full rise, the bread will be dense.
  • Preheat the oven and baking sheet – putting the dough onto a hot baking sheet or pizza stone, will help form a beautiful crust.
  • Scoring the bread – scoring the top of the loaf allows it to expand and creates a pretty bread that you will be very proud of. Use a sharp or serrated knife or bread scoring blade.
  • Cool before slicing – If you cut freshly baked bread while it’s still hot, the steam will escape and the bread will seem doughy.

Slices of homemade bread on cutting board with loaf of no-knead bread

Our Top Rated Bread Recipes:

The next day, use this bread to make the most amazing Reuben Sandwich or this restaurant copycat Chicken Bacon Avocado Sandwich.

No-Knead Bread Recipe (Easy Artisan Bread)

4.89 from 120 votes
Prep Time: 2 hours 45 minutes
Cook Time: 25 minutes
Total Time: 3 hours 10 minutes
Artisan Bread slices on a cutting board with loaf of no-knead bread

This No-Knead Bread is an easy artisan-style bread that comes together fast. With only 4 simple ingredients, you can make a bakery-quality, super soft homemade bread.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $2-$3
Keyword: artisan bread, no knead bread
Cuisine: American, French
Course: Side Dish
Calories: 205 kcal
Servings: 8 people (makes 1 loaf)

Ingredients

  • 1 1/2 cups water warm, at 100˚F (not hot)
  • 1/2 Tbsp sea salt
  • 2 1/4 tsp active dry yeast (7 grams or 1 packet)
  • 3 1/4 cups all-purpose flour (or bread flour) plus extra flour for dusting
  • 2 Tbsp cornmeal or more flour

Instructions

  1. In a large bowl, stir together 1 1/2 cups warm water (100˚F) and 1/2 Tbsp of salt. Sprinkle the top with yeast and let it sit 2 min, then stir. 

  2. Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Using a spatula, stir until dough comes together and is well blended. Cover the bowl with plastic wrap and let it rise at room temperature 2 hours (or about 2-3 times in volume).

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

  4. With well-floured hands, fold dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle parchment paper with more flour or cornmeal, extending about 1" past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise uncovered at room temp 40 minutes.

  5. Meanwhile, prepare your oven with 2 racks - one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or use the backside of a rimmed cookie sheet or pizza stone) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat up 1 cup water.

  6. Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish (never a glass dish*) on the bottom rack with 1 cup hot water (being careful to not splash water on a glass oven door). Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for about 25-28 min or until golden brown. Transfer loaf to a rack and cool to room temp before cutting into it. 

Recipe Notes

*CAUTION: DO NOT USE A GLASS DISH on the bottom rack to hold water, or it may explode when you add water; just trust me on this one. Also, be careful not to splash water on the glass door of your oven to prevent shattering with strong temperature change.

Nutrition Facts
No-Knead Bread Recipe (Easy Artisan Bread)
Amount Per Serving
Calories 205 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 441mg19%
Potassium 95mg3%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 1g1%
Protein 7g14%
Calcium 9mg1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This recipe was first published in 2012. It was updated March 2020 with new photos and we improved the recipe adding slightly more flour to help with forming the loaf.

Loaf of no knead artisan bread on a red towel

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • kimmy
    July 10, 2020

    Hi Natasha! The one I made didn’t turn out to be golden brown at the top. I followed the entire recipe by the dot. Help?

    Reply

    • Natasha
      July 10, 2020

      Hi Kimmy, make sure you are using the same oven settings recommended in the post and baking in the center of the oven.

      Reply

  • Sandra
    June 26, 2020

    Hi Natasha,

    I have made this wonderful recipe twice. It’s delicious and easy. One question: both times the bottom crust is much softer and floury than the sides and top, which come out perfectly. Any suggestions on how to get the bottom to crust/brown as well?

    Thanks,
    Sandra

    Reply

    • Natasha
      June 27, 2020

      Hi Danya, make sure the cookie sheet is well preheated before putting the bread on and transfer to a wire rack to keep that bottom crust crisp without softening.

      Reply

      • Sandra
        July 2, 2020

        Hi Natasha,

        I have done that both times, exactly as the recipe states. I make mine on a pizza stone and heat it in the oven before placing the dough and parchment paper on it to bake. It came out the same both times: perfect crust on the top and sides, more floury and soft on the bottom. Any other suggestions? Do you think it would brown on the bottom without using the parchment paper? The paper does crisp and almost burn in the 400+ degree oven.

        Reply

        • Natasha
          July 2, 2020

          Hi Sandra, it could be due to using too much flour on the base. You could also sprinkle cornmeal which helps and then transfer right away to a wire rack so the bottom doesn’t steam up and soften. It would brown a little easier without the parchment but it would be difficult to transfer. You might also try our French Bread which provides crunchier crust.

          Reply

  • Kavitha
    June 25, 2020

    Tried it and was good. Thanks. Wanted to know if i can allow the dough to rise for the first three hours and then refrigerate it overnight. Then take it out and allow it to come to room temp and then bake. Would there be any changes if I need to refrigerate overnight?

    Reply

    • Natashas Kitchen
      June 25, 2020

      Hi Kavitha, I haven’t tried leaving this overnight, but I would leave it in the refrigerator if keeping overnight then let it do it’s final rise at room temperature, except you would want to cover it so it doesn’t form a film or get dry by the time it reaches room temp and rises.

      Reply

  • Angela
    June 22, 2020

    This was an amazing recipe!!!!! Though mine did not rise as much as yours (I weighed the flour vs measure it- probably should have added more flour.) My water was 101 F. I let it rise and followed this recipe to a T and came out great!!!!!!!!

    Reply

  • Jennifer
    June 16, 2020

    Thank you Natasha for this wonderful artisan bread recipe it is simple and taste so good

    Reply

    • Natashas Kitchen
      June 16, 2020

      I’m so glad you enjoyed that!

      Reply

  • marguerite vu
    June 14, 2020

    I tried this recipe and it turned out so yummy. My son had two slices with bread. He loved it.
    Thank you so much. Marguerite

    Reply

    • Natasha's Kitchen
      June 15, 2020

      So glad you loved it! Thanks for your excellent feedback.

      Reply

  • Sonali
    June 7, 2020

    Super easy for a novice Baker. I used the recipe, however put it in the refrigerator after rising, for 10 hrs. Took out, folded and let it rise again for 40 mins. Baked for 35 mins and it came out mostly good. Next time, I might Keep it slightly longer to rise before baking and also let it get more dark and also be patient with cooling. However, taste was absolutely heavenly.

    Reply

    • Natasha's Kitchen
      June 7, 2020

      So great to hear that, Sonali. Thank you for sharing that with us!

      Reply

  • Angela
    June 1, 2020

    I made this bread last night after we ate dinner. I have two little ones and a teen so after dinner we try to have family time and so I don’t usually make anything more unless it is a special occasion. We were out of bread and my husband wanted a sandwich for lunch the next day, so I set out again to try ANOTHER bread recipe and crossed my fingers. Thank you so much for this recipe. I hardly lost any time with my family while making this and it was so delicious that it is already gone. I would love to share this recipe on my blog if that is ok with you?!

    Reply

  • Jewly
    May 29, 2020

    Do you have to put water in a cast iron? Can I put it in a deep cooking sheet? Will that make a difference?

    Reply

  • Phylicia
    May 27, 2020

    I made it two days ago and it was so good I just made it again!
    My kids love it!
    We’ve tried about 6-7 (maybe more) of your recipes and they’ve all been such a great success.
    Instead of googling recipes and picking the most star- rated one I can find, you are now my go-to person because I know I can rely on the deliciousness of your recipes.
    Having to cook all meals, 7 days a week in this quarantine, I was running out of ideas.
    THANK YOU!

    Reply

    • Phylicia
      May 27, 2020

      Forgot to mention – my kids LOVE watching your videos. They think you’re super funny. Thanks for making them laugh and smile 🙂

      Reply

      • Natasha's Kitchen
        May 27, 2020

        My pleasure, that’s very inspiring on my end. Thanks for sharing!

        Reply

    • Natasha's Kitchen
      May 27, 2020

      I love it! Thank you so much for trusting my recipes and I’m so glad that you loved everything that you tried so far.

      Reply

  • Cathy
    May 22, 2020

    Your recipe calls for 3 1/4 flour and your video calls for 3 cups.

    Which is it?

    Reply

    • Natasha
      May 22, 2020

      Hi Cathy, the written recipe is correct. Unfortunately it’s not possible to go in and correct a published video. We updated the recipe recently and found that when measuring correctly (spooning the flour into the measuring cup and leveling the top, or weighing), 3 1/4 cups is most accurate. You can also click metric and view the weight in grams.

      Reply

  • Shokouh
    May 21, 2020

    Hi Natasha
    Thank you so much for all recipes,every I made were good & delicious ,but I bake the French bread I didn’t know inside was doughy
    Can you answer me what is that problem

    Reply

    • Natashas Kitchen
      May 21, 2020

      Hi Shokouh, sounds like it wasn’t baked long enough? Was anything altered in the recipe?

      Reply

  • Crislyn
    May 21, 2020

    Hi, Natasha. I only have Instant Dried Yeast in my pantry. Can you please advise how it will work? Thank you

    Reply

    • Natashas Kitchen
      May 21, 2020

      Hi Crisyln, I have had several readers report great results using instant yeast in the same amount. With instant yeast, it isn’t necessary to wait for it to proof in the water and it can just be mixed into the flour right away.

      Reply

  • Karla
    May 12, 2020

    Hi, we love the no-knead bread in our house, and yesterday I followed the advice from someone to try using a cup of whole wheat flour in the recipe instead of all white. I used the suggestion to increase the water to 1-3/4 C. It came out perfect! Can’t wait to try the pizza dough tonight!

    Reply

    • Natashas Kitchen
      May 12, 2020

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

      Reply

  • Becky
    May 11, 2020

    Can you use rapid yeast?

    Reply

    • Natashas Kitchen
      May 11, 2020

      Hi Becky, one of my readers reported that rapid rise yeast Fast Acting in the same measurement worked just as well in this recipe.

      Reply

      • Sheryl
        May 12, 2020

        Can I cut the ingredients in half If I want to make a small batch?

        Reply

        • Natashas Kitchen
          May 12, 2020

          That’s right! You can halve it this recipe but you may need to adjust bake time

          Reply

  • Stephen
    May 8, 2020

    Hi Natasha – Thanks for sharing this way of preparing the bread dough – it really works, is so simple, and has never failed me.
    As an alternative to using the oven I cook it for around 90 minutes in a slow-cooker (on high setting) then finish it off under a hot grill for 3 or 4 minutes to get a crunchy, darker, crust.

    Reply

    • Natasha's Kitchen
      May 8, 2020

      Thank you for sharing that Stephen. I’m glad that you loved the end result!

      Reply

  • Amanda
    May 7, 2020

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

    Reply

    • Natashas Kitchen
      May 7, 2020

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

      Reply

  • Irene Kielty
    May 5, 2020

    Hi Natasha. I managed to find a large pack of Instant Yeast and was wondering if I could use it in this recipe. Trying to find yeast in Ontario right now is like looking for a needle in a haystack so when I saw this pack I grabbed it. Thanks.

    Reply

    • Natashas Kitchen
      May 5, 2020

      Hi Irene, I have had several readers report great results using instant yeast in the same amount. With instant yeast, it isn’t necessary to wait for it to proof in the water and it can just be mixed into the flour right away.

      Reply

  • Anna Lapan
    May 4, 2020

    No words to thank you, the bread came up so good!! My family is asking to bake it more and more, I wish I could rise it over night and bake next morning…

    Reply

    • Natashas Kitchen
      May 4, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us! I haven’t tried leaving this overnight, but I would leave it in the refrigerator if keeping overnight then let it do it’s final rise at room temperature, except you would want to cover it so it doesn’t form a film or get dry by the time it reaches room temp and rises.

      Reply

  • Phyllis Myers
    April 26, 2020

    I made 3 loaves of the no knead bread. All were great. It is so easy and so good ! The last loaf I made I put in green olives and jalapeño pieces. It was great ! Love your recipes.

    Reply

    • Natasha's Kitchen
      April 26, 2020

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

      Reply

      • Todd
        June 12, 2020

        I’m trying to up my bread game. I’ve kneaded and dough hooked a lot of different recipes, including your French bread (which was great). But I’m not seeing much improvement over the no knead – it’s awesome every time. So why does it work?

        Reply

        • Natasha
          June 12, 2020

          Hi Todd, the French bread process and especially the baking method produces a better spongier texture and also should have a super crisp crunchy crust that stays crusty. The no-knead bread crust is crusty initially and then it softens as it rests.

          Reply

    • Karla Schlaefli
      May 3, 2020

      I have made this bread twice and it is hands down one of the best I have tried and SO EASY!!! Great taste and texture, an amazing comfort food. Has anyone tried it substituting with half whole wheat flour? I would be very interested to know!

      Reply

      • Natasha's Kitchen
        May 3, 2020

        Thank you so much for your great feedback, Karla. I haven’t tried that yet but one of our readers shared and commented this “Have now made four loaves, two substituting 1 cup whole wheat flour and all came out great. My dough seemed drier, so in my latest loaf I used 1 3/4 c. water and dough was nicer. Baked this in a loaf pan; no-stick spray and about 25 minutes. So easy and delicious.”

        Reply

  • Sarojini
    April 23, 2020

    Hi Natasha , thank you for sharing this lovely recipe . I baked this bread today and we loved it so much . My first at bread making . Now I’m so inspired to further myself in this area . Warm regards.

    Reply

    • Natasha's Kitchen
      April 24, 2020

      Nice, great job for making this the first time and getting an awesome result!

      Reply

  • Marina
    April 20, 2020

    Hi Natasha! My family absolutely loves this bread! Can I make dough in advance? Like the night before and bake in the morning? If yes, should I leave it on the counter or in the fridge?

    Reply

    • Natasha
      April 21, 2020

      Hi Marina, I haven’t tried leaving this overnight, but I would leave it in the refrigerator if keeping overnight then let it do it’s final rise at room temperature, except you would want to cover it so it doesn’t form a film or get dry by the time it reaches room temp and rises.

      Reply

  • Gluten Free Girl
    April 18, 2020

    Hello Natasha!
    Great recipes! Great blog! Keep up the good work!
    Could you post a recipe for gluten free yeast bread?
    I’m looking to try making a gluten free sandwich bread at home, for my gluten free family.

    Reply

    • Natashas Kitchen
      April 18, 2020

      Thank you for that suggestion, Kate! I will add it to my to-do list.

      Reply

  • sam
    April 18, 2020

    Hi Natasha, Can I bake this bread with fresh yeast? Can we just change the types of yeast in any recipe based on the measurement chart for yeasts?

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Sam, that may work but like you said there will need to be a few adjustments. I would recommend reading through some of the comments on the recipe – we’ve had some great advice in there from our readers.

      Reply

  • SM
    April 14, 2020

    I have made this bread twice and it is excellent except for one thing. the first loaf seriously burnt the top, and the second one still was over cooked even though I checked it after 20 minutes. My oven is spot on at 450 with a auxiliary thermometer. I am doing my third loaf now, I will lower the oven to 400 and check after 10 minutes. So I kept an eye on this one and it looks perfect, until I cut into it and the entire top 1/3 of the loaf is air. I give up and am going back to the Dutch oven method. also I weighed and measured everything exactly as the recipe calls for.

    Reply

    • Natasha
      April 14, 2020

      Are you possibly trying to bake on the convection setting which would bake faster and potentially burn the top. Also be sure to bake in the center of the oven. I was going to suggest the same thing – we use essentially the same bread in our dutch oven bread recipe.

      Reply

    • Danniella
      April 19, 2020

      Natasha, your video is different than the written recipe…. in the video you only add 3 cups flour. In the recipe it says 3 1/4. I hope BOTH I made aren’t ruined. Maybe fix the written recipe…::

      Reply

      • Natashas Kitchen
        April 20, 2020

        Hi Danniella, the correct amount is 3 1/4 cups of flour per the written recipe. We were only able to add a notation in the video about it but unfortunately, there’s no easy way to edit a published video.

        Reply

  • Nancy
    April 13, 2020

    Active Dry Yeast vs. Instant Dry Yeast? Can it be used interchangeably? or Does the IDY need to be added to the flour and not the water?

    Reply

    • Natasha
      April 13, 2020

      Hi Nancy, both yeasts would work well for this recipe. With instant yeast, it isn’t necessary to wait for it to proof in the water and it can just be mixed into the flour right away.

      Reply

      • Les
        May 4, 2020

        Do you still use the cup and a half of water if you use instant yeast? Does the water need to be lukewarm? Do you mix the dry ingredients then add the water?

        Thanks, I’m a novice!

        Reply

        • Natasha
          May 4, 2020

          Hi Les, I would do the same proportions of wet to dry ingredients. I would mix instant yeast with the flour and then add the wet ingredients. You don’t need to proof instant yeast so you can skip that initial step of proofing yeast in warm water. I would still use warm water though.

          Reply

  • Mina Nodaros
    April 11, 2020

    Hi Natasha – I am making the bread today. I am planning on letting it rise for longer than two hours…more like 6. (like the receipes for the overnight rise).
    I assume that would be ok. I will comment on how it came out. Love your recipes!

    Reply

    • Natashas Kitchen
      April 11, 2020

      Hi Mina, I haven’t tested that overnight but it may work!

      Reply

  • Alison
    April 9, 2020

    I made this two days ago and even though I mixed in the yeast instead of sprinkling it on top, it came out so good. I just put another loaf in the over and used a cup of whole wheat flour with 2 1/4 cups bread flour so we’ll see how this is. My dough doesn’t come out as sticky and loose as yours looks in the video.

    Reply

    • Natashas Kitchen
      April 9, 2020

      I hope it turns out! I look forward to your feedback Alison! Thank you for that wonderful review!

      Reply

      • Alison
        April 16, 2020

        Have now made four loaves, two substituting 1 cup whole wheat flour and all came out great. My dough seemed drier, so in my latest loaf I used 1 3/4 c. water and dough was nicer. Baked this in a loaf pan; no-stick spray and about 25 minutes. So easy and delicious.

        Reply

        • Natashas Kitchen
          April 16, 2020

          That’s just awesome! Thank you for sharing that with me Alison!

          Reply

  • Marita
    April 8, 2020

    I made your artisan bread this morning. We just tasted it and wow what wonderful texture and flavour. Thank you for such an easy recipe that is 5 star!

    Reply

    • Natasha's Kitchen
      April 8, 2020

      You’re so welcome! I’m glad that you loved the end result. Thank you for your amazing feedback.

      Reply

  • Tatiana
    April 7, 2020

    Hello Natasha,

    Can I use instant dry yeast instead of active ? I couldnt find active dry yeast in our store.

    Reply

    • Natasha's Kitchen
      April 7, 2020

      Hi Tatiana, I have had several readers report great results using instant yeast in the same amount.

      Reply

  • Bernard
    April 7, 2020

    I noticed that the written recipe For the no knead bread uses exactly 3 1/2 cups of flour but the video said to use 3 cups. Which is correct?

    Reply

    • Natasha
      April 7, 2020

      Hi Bernard, the correct amount is 3 1/4 cups of flour per the written recipe. We were only able to add a notation in the video about it but unfortunately, there’s no easy way to edit a published video.

      Reply

  • Jeanne
    April 6, 2020

    Took off one star because it’s a very salty bread, but that being said everything else worked out perfectly and I’ll make it again (using 1 tsp salt instead of the 1 1/2 tsp the recipe calls for).

    Reply

    • Natashas Kitchen
      April 6, 2020

      Thank you for sharing that feedback with us, Jeanne!

      Reply

  • Terry
    April 6, 2020

    As you speak, you say that you add 3 cups of flour. The writing scrolling along says 3 1/4 cups flour. Which is it.

    Reply

    • Natasha
      April 7, 2020

      Hi Terry, you will note in the video, we updated to 3 1/4 cups flour in a note. Unfortunately, that is the only way to edit a video. The precise measure is 3 1/4 cups per the written recipe.

      Reply

    • Lynda
      May 9, 2020

      Hi, just 1 question. Can you bake this bread in a dutch oven? If so, what temp and for how long. Thanks so very much
      Lynda

      Reply

      • Natashas Kitchen
        May 9, 2020

        Hi Lynda, I have not tested this recipe in the dutch oven, I would try the guidelines just like in our dutch oven bread.

        Reply

  • Alice
    April 6, 2020

    Further to my previous question about the salt touching the yeast, i found answers online. It says that will slow the rising so better to add salt last. On the other hand, in this csse, slow rise could be good. Vyou need not publish my question and no need for you to reply unless you want to point that out in your recipe.

    Reply

    • Natashas Kitchen
      April 6, 2020

      Thank you for sharing that with us, Alice!

      Reply

  • Alice
    April 6, 2020

    I have watched many videos saying to keep away salt from the yeast when adding to the flour as salt will kill the yeast. In your recipe, you say to sprinkle the yeast on top of water but salt is already there. I followed your instructions but the yeast settled to the bottom on top of the salt. Will this affect it. I am currently waiting for the dough to rise.

    Reply

    • Natashas Kitchen
      April 6, 2020

      Hi Alice, we have always made it this way and it has worked successfully. Did it work out for you?

      Reply

  • Noreen Borja
    April 5, 2020

    What do you do if you don’t have cast iron or dutch oven to put in the water? is that necessary for making breads?

    Reply

    • Natashas Kitchen
      April 6, 2020

      Hi Noreen, the water helps the crust to form. If the surface of the bread is moist, it expands easily. It can still be baked without water, or you could try to spray the wall of the oven (avoid spraying on a glass oven door though) with water to create steam and close the door right away.

      Reply

  • Ronelle Rix
    April 3, 2020

    I baked mine today and am thrilled with the result.

    Reply

    • Natasha
      April 3, 2020

      Hi Ronelle, I’m so glad to hear that! If you share a photo of your loaf online, please tag me so I can see it.

      Reply

  • Amy
    April 3, 2020

    Love you recipes, and enjoyed the tour of your food pantry. I used the back of a cast iron pan to proof second time then slide it into oven lol. It worked really well. Thanks for all the hard work you and your husband do.

    Reply

    • Natasha's Kitchen
      April 3, 2020

      Thanks for sharing that with us, Amy. I’m glad to know that it worked well with this recipe. I hope you love every recipe that you try!

      Reply

  • Tlc
    March 31, 2020

    My sincere thanks for learning a no knead bread. We love it.. you are a life saver..

    Reply

    • Natasha's Kitchen
      March 31, 2020

      You are very welcome, I’m just glad that you enjoyed it!

      Reply

    • AmandaG
      April 1, 2020

      I’ve made this recipe twice in one week. The first time I followed the recipe written of 3 1/4 cups of flour and had to add a little extra water. It came out great. The second time around I used 3 cups of flour. Instead of leaving the bread in one loaf I cut it into 12 ciabatta buns. It turned out amazing. Golden brown crust and soft on the inside. Thank you so much for a fabulous recipe.

      Reply

      • Natasha's Kitchen
        April 1, 2020

        That’s so great to hear, Amanda. Thank you for the excellent review and detailed feedback and suggestions. It’s very helpful!

        Reply

    • Lesya
      April 1, 2020

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

      Reply

      • Natashas Kitchen
        April 1, 2020

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

        Reply

        • Brittney C.
          April 16, 2020

          We tried this and loved it!!
          I wonder if we could add shredded cheese when we mix the flour for a cheese loaf?

          Reply

          • Natashas Kitchen
            April 16, 2020

            I haven’t tested that Brittney but I bet that could work. If you experiment please let me know how you like that.

  • Jennifer
    March 31, 2020

    A great addition is fresh rosemary if you have any on hand!

    Reply

    • Natashas Kitchen
      March 31, 2020

      Yum! Thank you for that great idea!

      Reply

  • Victoria
    March 30, 2020

    Hi Natasha,
    I’m making this bread right now but I couldn’t figure out where the sea salt goes in the recipe. I did not see you mention it in your video either, does it not belong in it?

    Reply

    • Natashas Kitchen
      March 31, 2020

      Hi Victoria, we have it listed under step number one. “In a large bowl, stir together 1 1/2 cups warm water (100˚F) and 1/2 Tbsp of salt. Sprinkle the top with yeast and let it sit 2 min, then stir.” I hope that helps

      Reply

  • Judy Moland
    March 30, 2020

    Natasha
    Just wanted to say how much I enjoy your videos. I think you are just so cute and like how you enjoy the results of whatever you’ve made.
    Actually you’ve inspired me to make a few dishes. Wish I had your guidance when I was younger.
    Keep up with what you are doing I’m sure you’ve inspired lots of people with your pleasant attitude.
    Wishing you great success.

    Reply

    • Natashas Kitchen
      March 31, 2020

      Thank you for that nice and thoughtful comment and compliment Judy!

      Reply

  • Teri, Ottawa, Canada
    March 30, 2020

    Hi Natasha, going to try this recipe. In your video you say to add 3 cups of flour, yet in the recipe you add 3-1/4 cups. Is there a typo. Love your recipes.

    Reply

    • Natashas Kitchen
      March 30, 2020

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

      Reply

      • Julia Manchik
        March 30, 2020

        Ah, I just made today and it still says 3 and 1/4 cups! Looking at it on mobile. It turned out good though. Will try again with just 3.

        Reply

        • Laura
          April 3, 2020

          still says 3 1/4 cups! Making for the second time today. Going to try buns!

          Reply

  • Ana
    March 29, 2020

    Thanks for the recipe. I really was excited about this recipe, however, the crust became very tough and thick and the bread was dense and soggy in the middle even after 35 min! I had a hard time to cut through the bread. I followed up every step in the recipe, any idea why I wasn’t successful?

    Reply

    • Natasha
      March 30, 2020

      Hi Ana, it sounds like maybe it didn’t rise properly – this could be due to either old yeast (no longer active) or overheating the dough causing the yeast to deactivate. It could also be due to not giving the dough enough time to rise. I hope that helps to troubleshoot.

      Reply

  • penny yefima
    March 29, 2020

    Hi , I baked the bread and it was perfect so I wanted to try it with whole flour and it didn’t rise like the white flour , is that how it suppose to be ? do I need to do something diferently ?

    Reply

    • Natasha
      March 30, 2020

      Hi Penny, using whole wheat flour will typically create a denser bread, especially if you use all whole wheat flour. This is why I like to use a blend when using some whole wheat flour.

      Reply

  • Alan Fergus
    March 29, 2020

    I would like to make an olive bread this way. Would the addition of olives ruin the bread?

    Reply

    • Natasha
      March 29, 2020

      Hi Alan, I haven’t tested that but it sounds tasty – just be sure to pat them dry thoroughly with paper towels. Let me know if you experiment. We also have a fun 5-seed bread if you want to see how we did add-ins.

      Reply

      • Alan Fergus
        April 1, 2020

        I made the olive bread with this recipe. It turned out really well. The next time I wont put as much flour down on the parchment paper. Messy when you pick it up now.

        Reply

        • Natashas Kitchen
          April 1, 2020

          Thank you so much for sharing that with us!

          Reply

  • Rich
    March 28, 2020

    Someone commented that they were using floured foil instead of parchment paper and asked if it would work. I just baked a loaf on non stick foil (very lightly floured) and it slid right off and onto a cutting board.

    Reply

    • Natashas Kitchen
      March 28, 2020

      Thank you for sharing that, Rich!

      Reply

  • Patty
    March 28, 2020

    I have gluten intolerance but would love a similar recipe using gluten free 1 for 1 flour.

    Reply

    • Natashas Kitchen
      March 28, 2020

      Thank you, Patty! I haven’t substituted made this recipe gluten-free before to advise. If you experiment please let me know how you like it.

      Reply

  • Darlene
    March 28, 2020

    This bread looks so good, but I’m Celiac so do you have gluten free recipes to try? Thanks love all your recipes

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Darlene, that you for that suggestion. I’ll have to add that to my list of recipes to try.

      Reply

  • Julie
    March 28, 2020

    Hi Natasha , I’m so excited to try this recipe today ! I was wondering if I could use this recipe and cook it according to your Dutch oven bread one? Because I unfortunately only have one rack in my oven . Please let me know ! Thank you

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Julie, I have not tested this recipe in the dutch oven, I would try the guidelines just like in our dutch oven bread.

      Reply

  • Mary
    March 27, 2020

    I tried this with gluten free flour, it was an unqualified disaster. Do you have any easy gluten free bread recipes?

    Reply

    • Natashas Kitchen
      March 28, 2020

      Hi Mary, Without testing the recipe with gluten-free/ coconut flour, it’s very difficult to guess why that didn’t work out. I’ve scanned through the reader’s comments and no one has reported trying it yet to better troubleshoot. It would have to be an experiment. Thank you for the suggestion of gluten-free bread recipes, I’m adding that to my list now.

      Reply

  • Julie
    March 27, 2020

    Hi Natasha!!

    I tried this bread with with 3 1/4 cups of flour just you have on the recipe but I think I am going to try it again with 3 cups of flour. We loved it!!

    Reply

    • Natashas Kitchen
      March 27, 2020

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

      Reply

    • Marina Momotok
      March 27, 2020

      Thank you Natasha! I baked this bread today and it was so good. We finished it while it was still warm.

      Reply

      • Natashas Kitchen
        March 27, 2020

        Isn’t it the best when warm! I’m so glad you enjoyed this recipe.

        Reply

        • Millie Lummus
          March 30, 2020

          Can you use instant yeast in this recipe?

          Reply

          • Natasha
            March 30, 2020

            Hi Millie, I have had several readers report great results using instant yeast in the same amount.

  • Astha
    March 27, 2020

    Hi Natasha,
    I am i the process of making this bread. I am new to bread-making and I would love your advice. After putting all ingredients together, I did not see the “do not knead” part, and I knead it. Is there something I can do to correct this mistake. Thanks.

    Reply

    • Astha
      March 27, 2020

      Never mind, it turned out to be good as well. Thanks!

      Reply

      • Natashas Kitchen
        March 27, 2020

        That’s so great! I’m so glad it turned out, Astha!

        Reply

  • Natasha
    March 27, 2020

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

    Reply

    • Natasha's Kitchen
      March 27, 2020

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

      Reply

  • Grant
    March 26, 2020

    Hey Natasha, I’m a big fan of your site and am looking forward to trying out this recipe soon. If at some point I decided I wanted to go for a more “classic” look for the bread could I bake it in a bread pan?

    Reply

    • Natashas Kitchen
      March 26, 2020

      Hi Grant, I haven’t tried it in a loaf pan but I would do everything the same except I would put the dough into the loaf pan on the last rise and make sure to remove it from the pan right away when it comes out of the oven.

      Reply

  • Alla
    March 26, 2020

    I’m so upset on how bad this recipe failed me:( I’m unsure why. I followed everything step by step. After my dough rose for 2 hours it was still so wet and sticky, I couldn’t even form it into a ball. I pretty much just scooped it onto my flowered cutting board. We’ll see what happens.

    Reply

    • Natasha
      March 26, 2020

      Hi Alla, it sounds like it could have used more flour. If you see that happen, it’s ok to sprinkle flour over the dough so you can fold it easier and make sure to have really well-floured hands when folding it. I think it will still turn out and taste great even though it may not be as pretty of a loaf. Not sure if it applies, but it could be due to changing out the type of flour (with varying gluten or protein content). Also, make sure to measure liquid ingredients with a liquid measuring cup and be precise to make sure you don’t get an overly wet dough. I hope that helps!

      Reply

      • Alla
        March 26, 2020

        Thanks for your reply, after baked it turned out okay:) just a lil more flat than yours but the taste was good!

        Reply

        • Natasha's Kitchen
          March 26, 2020

          That’s great! Thanks for the update and I’m sure it will come out perfect next time.

          Reply

  • Rich
    March 26, 2020

    I noticed the carb count (being a diabetic) and recognize that one of my weaknesses is fresh homemade bread. If its here, I eat it My only salvation is to limit what I have. With all of that said, here is my question. Can I halve this recipe and still have it work?

    Reply

    • Natasha
      March 26, 2020

      Hi Rich, I haven’t tried halving it but I think it would work. It might take a little less time to bake. Another option, is to make the whole loaf, cut it in half and freeze the other half. Once it’s fully at room temperature, cut the loaf in half, wrap one half with a couple of layers of plastic wrap and freeze. If you freeze it while it’s still fresh (not warm, but fresh), it will taste fresh when you thaw it and enjoy it later.

      Reply

  • Bev
    March 25, 2020

    Looks so good and such a simple recipe. I’m going to make this bread and use it for the Easy Chicken Sandwich Melts recipe that you recently posted.

    Reply

    • Natasha's Kitchen
      March 25, 2020

      Sounds yummy! Enjoy and thanks for the great review.

      Reply

  • Dru
    March 25, 2020

    Is a Rapid Rise Instant Yeast Fast Acting the correct ingredient?
    Thank you for your many wonderful recipes.

    Reply

    • Natasha
      March 26, 2020

      Hi Dru, one of my readers reported that rapid rise yeast Fast Acting in the same measurement worked just as well in this recipe.

      Reply

      • Dru
        March 26, 2020

        Many thanks.

        Reply

  • Julie
    March 25, 2020

    Hi Natasha! on the video you’re saying 3cups of flour but on your recipe you have 3 1/4 cups of flour. W
    which is correct?

    Reply

    • Natasha
      March 26, 2020

      Hi Julie, this is because when I first published the recipe in 2012 and was just starting out, I wasn’t measuring accurately – I would push my measuring cup directly into the bin which results in significantly more flour than spooning it into the cup and leveling off the top. The 3 1/4 cups is the more accurately measured and it makes for a loaf that is easier to form into a ball, otherwise, it’s pretty sticky.

      Reply

  • Valentina Ablaev
    March 25, 2020

    This no-knead bread is my FAVORITE bread recipe to make! The instructions are so easy to follow and the bread is always a hit! Thank you for the recipe! 🙂

    Reply

    • Natasha's Kitchen
      March 25, 2020

      I am so happy to read your great feedback. Thank you so much for the awesome review and I hope you love every recipe that you try!

      Reply

  • Julia Frey
    March 25, 2020

    Nothing beats a freshly baked homemade bread and now more than ever. Thank for sharing this winner of a recipe!

    Reply

    • Natasha's Kitchen
      March 25, 2020

      Totally agree! Homemade is always so much better. Thanks for the wonderful review!

      Reply

  • Sarah Skaggs
    March 25, 2020

    This bread recipe is perfect! Thank you!

    Reply

    • Natasha's Kitchen
      March 25, 2020

      Thank you so much for the great feedback, Sarah!

      Reply

  • Gezilecekyerler.com
    March 25, 2020

    I enter your website regularly almost every day. You have some great articles. I Love Your Suggestions. Thanks.

    Reply

    • Natasha's Kitchen
      March 25, 2020

      Thank you for checking out my recipes and website all the time. I hope you love every recipe that you try!

      Reply

  • Michele Witbeck
    March 24, 2020

    Hello, Can use gluten free flour instead?

    Reply

    • Natashas Kitchen
      March 24, 2020

      Hi Michele, Without testing the recipe with gluten free/ coconut 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

      • Michele Witbeck
        March 24, 2020

        I will give it a try and if it work’s, fingers crossed! I will deferentially let you know.

        Reply

  • Natasha
    March 20, 2020

    Hello. I was wondering if you can use instant dry yeast instead of active dry yeast?

    Reply

    • Natashas Kitchen
      March 21, 2020

      Hi Natasha, I actually only use the active dry kind so I’m not very familiar with the instant, but I have read that they work differently. Because I haven’t tested it with this recipe; I have no idea how different it will be.

      Reply

  • Zee
    March 16, 2020

    My dough ended up being too runny/sticky. I weighed out the flour…should I have added more? It was impossible to roll it into a ball. Any thoughts?

    Reply

    • Natasha
      March 16, 2020

      Hi Zee, it could be not enough flour (or maybe a flour substitution since some flours have varying amounts of gluten). It helps to dust the outside with flour so you can get it in your hands.

      Reply

  • Maryeileen
    March 3, 2020

    Recipe has a bake temp of 450° and says to use parchment paper. Any parchment I’ve ever used has a max temp of 429°.

    Reply

    • Natasha
      March 3, 2020

      Hi, most parchment paper is rated for use at temperatures up to 450 degrees. Definitely avoid broiling.

      Reply

    • Samantha
      March 26, 2020

      Yes! Ive noticed when I’ve used it at 450, the parchment paper burns! I realized it says the max temperature is 420 unfortunately.

      Reply

    • Maryeileen
      March 26, 2020

      EDIT: 420°, not 429° for parchment paper.

      Reply

    • Patty Q
      April 11, 2020

      I did not have parchment paper on hand so I used heavy-duty aluminum foil instead and it came out great — have done this successfully several times.

      Reply

  • Anya
    February 1, 2020

    Hi Natasha! Thank you for easy recipe! Can I use whole wheat bread flour for this recipe? Or you know easy recipe for German bread? Same what Russian stores selling? Thank you.

    Reply

    • Natashas Kitchen
      February 1, 2020

      Hi Anya, I have tested this with half whole wheat flour and half all-purpose flour and the bread did not rise as well and was not as fluffy.

      Reply

      • Anya
        February 1, 2020

        Thank you!

        Reply

  • Claudia
    January 27, 2020

    Awesome flavor! The only thing that I didn’t care for was how it spread out on the cookie sheet. Could I cook it in my Dutch oven without the lid to help it keep some height & shape? If so, what is the cooking time adjustment? It truly does remind me of the restaurant bread used for dunking into the balsamic vinegar/olive oil/pepper combo….just like in your video!!

    Reply

    • Natashas Kitchen
      January 27, 2020

      Hi Claudia, that should work. However, we did not have that experience. Was anything altered in the recipe?

      Reply

      • Claudia
        January 27, 2020

        The only thing I did was weight my flour. Google says their are 120 grams to a cup of flour. It was almost like focaccia dough. I will definitely try it again. But, next time I will use your method of scooping. Your recipes are so awesome, I’m pretty sure I goofed up some place. Thanks for the reply…oh, forgot, how long should I cook the bread if I use my Dutch oven?

        Reply

        • Natashas Kitchen
          January 28, 2020

          If you are looking to bake in a cast iron pan or dutch oven, you will love our dutch oven bread or use it as a guide to baking.

          Reply

          • Claudia
            January 28, 2020

            Super! Thanks for the quick reply. Looking forward to seeing you on the Food Network some day!

        • Joanne
          March 26, 2020

          In my opinion, I would stick with your method of weighing, that way it is exact. I don’t know anyone who measures using the spoon and level method who gets it the same every time. Europeans almost exclusively weigh ingredients, so I’ve started doing that with much more consistent results!

          Reply

    • Pastor Howard Miller
      March 17, 2020

      I’m making my third loaf now. I love it. Makes a great grilled cheese sandwich. Also enjoy it with my coffee, toasted and buttered.

      Reply

      • Natashas Kitchen
        March 17, 2020

        That’s so great! Sounds like you found a new favorite!

        Reply

  • Sarah
    January 7, 2020

    Delicious! Worked well with whole wheat flour too. How do you store your bread?

    Reply

    • Natasha
      January 7, 2020

      Hi Sarah, the homemade bread always disappears really fast but if I do have leftovers, I let it cool completely to room temperature then cover and leave at room temperature for a day or 2. With store-bought sliced bread, I refrigerate after a couple of days to make it last longer so it doesn’t get moldy.

      Reply

  • Joseph
    December 29, 2019

    hello, making this fool proof beard risen now great basic recipe. I have added a good amount os corse salt and fresh cracked pepper to top just before going in oven. will brush wit bacon fat and cracked pepper today Peace and a blessed New Year to ALL

    Reply

    • Natashas Kitchen
      December 30, 2019

      Happy New Year!! Thank you so much for sharing that with us! We hope you love this recipe!

      Reply

  • Michael W.
    December 22, 2019

    This is a great recipe. I weigh my flour on a digital scale in Grams. I used Bob’s Red Mill Artisan Bread Flour. I baked it on a upside down cookie sheet. The loaf was very delicious. One of the best loaves I’ve baked. Keeper recipe! Thanks Natasha.

    Reply

    • Natashas Kitchen
      December 23, 2019

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

      Reply

      • Trina
        March 27, 2020

        Has anyone tried with all purpose gluten free flour blend?

        Reply

        • Natashas Kitchen
          March 27, 2020

          Hi Trina, Without testing the recipe with gluten free/ coconut 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

  • Carol
    December 8, 2019

    High praise for this artisan bread recipe. I made this recipe and found it to be far better than others I’ve made. In fact, this recipe pulled me out of my home made bread recipe funk. I used 2 cups of AP unbleached flour and 1 cup of whole wheat bread flour. Excellent crumb.

    Questions: How would you alter this to add sunflower seeds or other cracked grain? Would you subtract any flour if you added sunflower seeds?

    Reply

    • Natashas Kitchen
      December 9, 2019

      I’m so glad you’ve enjoyed this Carol! Several of our readers have added great those with great results. Here is what one of our readers wrote “My kids like sprinkling fresh unsalted organic sunflower or pumpkin seeds on the outside just before putting it in the dutch oven.” I hope that helps.

      Reply

  • Jim Morgan
    November 22, 2019

    I’ve been using this recipe since Dec. of 2016, when I first ran across it on Facebook, and I have made well over 200 loaves since then. I did modify the recipe by adding 2 Tbsp. sugar to the yeast/water which I found helps kick off the yeast for a better 1st rise. After the bread is done, I also melt 2 Tbsp. of butter and add 1/4 tsp. of salt to the melted butter and brush the melted butter all over the loaf, top, sides, and bottom for a softer crust. This is a great recipe for teaching my 7 and 9 year old granddaughters how to make a bread that they like to make and enjoy eating. Thanks again, Natasha!

    Reply

    • Natashas Kitchen
      November 22, 2019

      Thank you so much for sharing that with us, Jim! Sounds like you found a favorite recipe and made it even better!

      Reply

  • Lyndsay
    October 22, 2019

    Clear instructions and easy! I kneaded the bread a little though to bring it all together before letting it rise the first time. I made it without putting the water pan in the oven and it was still lovely! Thank you

    Reply

    • Natashas Kitchen
      October 22, 2019

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

      Reply

  • Sofie
    October 10, 2019

    Hey Natasha!
    Would I be able to use coconut flour with this bread recipe instead of regular flour, with a ratio of 1/4 cup coconut flour for every 1 cup of all-purpose flour? Or do you have any other bread recipes using coconut flour?
    Thank you!

    Reply

    • Natashas Kitchen
      October 10, 2019

      Hi Sofie, Without testing the recipe with gluten free/ coconut 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

  • Joseph
    September 25, 2019

    nice I have tried many times years ago to bake was not very good at it ,very precise measurements ,,,,humidity ,elevation bread machine is my go toooooo,,,,have ya tried letting this do its thing on counter over night ??????

    Reply

    • Joseph
      September 25, 2019

      letting dough do its thing on counter overnight then form and bake

      Reply

    • Natashas Kitchen
      September 25, 2019

      Thank you for sharing that.

      Reply

  • Barbara
    September 5, 2019

    Hi Natasha,
    Made the pork tenderloins they were delicious! Also made the bread also delicious! I just have one ?. When the bread was done the top was crusty but after it cooled down the top crust was soft. Is that the norm?

    Reply

    • Natashas Kitchen
      September 5, 2019

      Hi Barbara, it will soften, especially with moisture in the air.

      Reply

  • Barbara
    September 3, 2019

    Hi Natasha,
    Thanks for getting back to me so quickly.
    Just tried again. Same problem!
    Making bread in a few minutes. Printed recipe and just hand wrote #’s 6 & 7.
    Did the exact same thing on your pork tenderloin recipe which I am also making today.

    Reply

    • Natasha
      September 3, 2019

      I have submitted a report with our tech team and hopefully, they will be able to resolve it quickly. I’m sorry for the inconvenience. Thank you so much for letting me know and for your patience as we work on getting this fixed.

      Reply

    • Ksusha
      November 9, 2019

      My first time baking bread and it turned out so good! I do have a question. If I make want to bake two at the same time would I double the amount of water or do you recommend doing it one at a time?
      Thanks!

      Reply

      • Natasha
        November 9, 2019

        I always make this one at a time but I would probably double everything. You might need slightly more time for the rise.

        Reply

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