I just found this recipe a few months ago. I love it. I add a table spoon of dried Rosemary and a tablespoon of dried thyme to kick it up another level. Delicious.
I've made this bread over and over again, then tried other recipes and everyone asks me for YOUR BREAD RECIPE. It's like none other, super easy and cracks perfectly to make it look like I'm some pro which I'm not. The flavor is out of this world when letting it rest for 5 hours, olive oil is such a great touch. Adding in other things like fresh garlic or rosemary... WOW! Savory for sure in every way. There's no competition everyone in my family & friends loves it. I am happy to say it's a staple in our house hold. Thank you BIG TIME for giving us your recipe and tips of how to make the bread WE are forever grateful and will pass it along freely as you have to us. A Michigan Mom. :)
Thanks for filming it overhead, that helped a lot to see it step by step and it makes it easier to follow along (in my opinion). Visuals are always better. For people who don't have a dutch oven...I found another recipe as well that gave some good tips: 1) Put plastic wrap over bowl while rising for 3-5 hrs. 2) spread some melted butter on top (and optional sesame seeds) before putting in oven and put 1 c. of water in a pan below or next to the bread to give it a golden crispy crust. 3) make a few cuts on top of the bread to help it expand in the oven (also looks pretty).
This is my go to recipe..I love it and it’s so easy!!!..true story the longer you let it rise the better it gets..all my friends that are amazed that I make my own bread and I say it’s so simple😂👍❤️
Uncle Stinkeye (love the name 😂🤣😂🤣😂; I had an Uncle [RIP] that this name would REALLY apply to; he was very cantankerous, but I loved him dearly!). Your idea with garlic & basil sounds yummy. I'm going to add some slightly crushed rosemary. Can't wait to try it! Lindsay, Sacramento ❣
I just discovered these 4 ingredient artisan bread recipes recently. Have made numerous loaves. All have been superb. I have noticed though some small changes in some versions. Yours has olive oil added. I’m going to try that just to see the difference. You also baked yours at a lower oven temperature. Most say to bake at 450 covered for 30 minutes. Then uncovered for another 15. Results,as I say have been excellent. Your times and temps vary a little but still with great results. I’m going to play around with the recipe just to see what differences there are. One thing that you can be sure of though is that this is probably the easiest and best loaf of artisan bread that you will ever bake. And it tastes sooo good. I’m going to add some nice chopped Kalmata olives to my next loaf. I also have some garlic infused oil that I’m going to try. Another great thing about making this bread is that it is so inexpensive. So have fun and enjoy. Thanks for sharing this recipe.
I just made this bread and it was wonderful. The instructions were absolutely perfect. I can hardly believe that I made such a beautiful loaf of bread lol. I'm going to add herbs the next time just to see how it turns out. My only concern is how to store it lol. I asked CHAT GPT and it suggested for short term storage to wrap it in a kitchen towel so that's what I did and I'm going to leave it on the countertop for the night. Hopefully that works out well for me. Thank you so much for sharing this wonderful recipe. It's making me believe that I can do so much more.
Your bread looks so light in color....just the way I like it. I hate when ppl make bread and it looks so burned or just too crispy. Yours looks amazing!!!!!
Your crumb is what I’m looking for but I like it when the bread is intentionally slashed to allow the steam to be released rather than the bread tearing to release the steam. I also find that using a stone rather than a Dutch oven is easier in transferring the dough from basket to oven. I just simply cover the dough with a stainless steel bowl and it bakes perfectly. Thank you for the video.
I made it and it turned out great! If I may make a suggestion, use a bread lamb or sharp knife to score the top to control where the loaf 'bursts'. BTW, it was very tasty! Thanks.
Me! I've made two loaves during the past two weeks while in (New York) "Lock Down," as you call it. Both loaves followed Mark Bittman's NYT recipe he got from the Sullivan Street Bakery four or five years ago, and has updated a couple of times. My first effort was baked at 375 degrees because I didn't yet have a dutch oven. After Amazon delivered a Lodge dutch oven, I baked the second loaf at 475 degrees. Some recipes call for 500 degrees. The bottom was too thick and hard. I think I baked it too long. At this point I'm looking around the internet for different takes on no knead bread. Here the baker put it back in the oven with the lid off for 7 minutes. I put mine in for a much longer 20 minutes, so next time, I'm reducing that time. Thank you, Country Living Experience. Another tip from this video is about the olive oil - an optional 2 TB spoons in the later revised Bittman recipe using 4 cups flour. I am not a baker and didn't know if you added the oil inside with the water or brushed it on the top at some point. So now I know it goes inside the dough. Thank you, Country Living Experience. I like this video! I can relate to it. I do have one question: why did the top crust come out so uneven? Are you supposed to score the top with a sharp knife? Seems like I read that somewhere. But he didn't show any scoring. Well, greetings to you M&M and everybody else in "lock down"!
@@AdeleDusenbury You're welcome. I am glad we could help. I didn't score the top because the dough is so "shaggy". It is a crusty and uneven bread and not a smooth kneaded bread so there was no need for it. Happy baking and stay safe!
@@sandimangano3481 With 3 cups flour, I used 1-1/2 cups water. I did not put in any olive oil. It baked on parchment paper in a large Dutch oven. In my next loaf - which I'll be starting today, I intend to put in the olive oil after or with the water and work it into the flour. My Dutch oven might be too big. At least one baker said the size didn't matter.
Thanks for the video. My normal bread recipe is almost the same as yours only with less salt and no olive oil. I like the idea of more flavour so I will give your recipe a try. Homemade is so much better than anything from the supermarket.
Thankyou for taking the time to make this video, it was very informative. I am truly sorry for the nasty comments on here, please disregard them. Bored, angry housewives and know-it-all’s is all they are. Keep up the good work!
Thank you Lauren. I have found that if you put yourself out there then haters will always be attracted to you. I have actually deleted some vile and inappropriate comments. It does not bother me anymore. I will just keep doing what I do. Have a great day!
Quick tip, im not sure if it will make much different at all, but next time try adding salt first, mix it in then add your yeast, it may reduce the posibility of the yeast being killed 😉
Umm, I understand that concept but in this application there is no worry having dry salt next to dry yeast for less than 30 seconds. The yeast is fine.
If you want it to look like an artisan bread, bake at 450 for approx. 30 mins. Remove top and parchment paper and bake another 10-20 mins. Comes out nicely browned all around.
Why do so many comments have to be so snarky? No wonder we have so many wars in the world. We cannot manage to be nice on a simple recipe chat channel! Good grief!
Eric, thanks for making this video and showing how simple breadmaking can be. Your bread looks delicious. Oh - and I love you - and your family is so beautiful.
Omg!!! That turned out so wonderful! Me and my family adore it thank you so much. I’m going to make some friends that now. That’s amazing how easy that is and so good. Please keep coming out with more I am totally subscribed God bless❤
You can leave it up to 24 hours and after that you can keep it in the refridgerator for up to 2 weeks. The longer in the fridge, the more flavorful similar to sour dough
Laurrie Sobie here - I just learned about this bread, but the instructions I was given was definitely NOT as clarified as your video. The switch from proofing bowl #1 to #2 caused me some concern and the flavour was fine but the loaf was misshapen. The second loaf was more successful but I was still not happy with the transfer to the Dutch oven. I ended up baking in a paper lined loaf pan with a duplicate loaf pan over the top of the first, acting as a lid. The shape was great for slicing and the Add-Ons I put into the flour mixture made a good flavour. I WILL now use a paper lined bowl for the second rise and put IT into the Dutch oven. I do like the more casual shaped loaf. Your video was casual but very clear and made a difference to my enthusiasm for this Artisan bread. Thank you.
I am making this for the second time today. The first was a work of art! It is a great . I do have two questions:You do not state the amount of hot water. After a cup and a half I added water till felt it resembled yours. Is this just a good practice, it seemed to work great. Do you ever use boiling water in a pan under the bread while baking and spay the over with water at the beginning of the bake. also have you ever added herbs for a different flavor If so when and how much do you recommend. Thanks for the vid i just started learning how to make bread at 71.
Glad your first one turned out great! I have never used boiling water under the bread. I always put it in the dutch oven to cook. I have added rosemary and it was absolutely delicious. Keep baking until you can bake no more.
@@CountryLivingExperience I will be trying rosemary with my first loaf. I'm thinking a teaspoon of slightly crushed rosemary; does that sound about right? I don't want to overdo the rosemary. Thanks for the great vid!
I made this recipe on May 1/2020, It only raised to half the size of yours, but I didn’t let it raise any more after the 5 hours, wonder if that was the cause of it... And hubby wants to know if I could cook this in a bread glass loaf pan for him to make sandwiches...for his lunch...other than that, it’s so good, we both loved it very much! Thanks for the recipe...
You're welcome. Not sure why it didn't rise as much for you. Maybe you had an older yeast. It would be hard to cook it in a glass loaf pan. You would need to secure another pan on top of the glass pan. Try two metal loaf pans clipped together with those big black metal paper clips.
Don't forget to not place the salt on top of the yeast. It could the yeast. Mix the salt into the flour first then add the yeast. Or vise verse. Patrick Raffaelo artist
Hi, I was wondering if you put your dutch oven in a cold oven, then start the oven to preheat? Thanks for this video! I've been looking for easy bread recipes and this made my shortlist to try!
So...I didn't have a dutch oven....I made it in a 9" skillet, and double foiled it...didn't have a lid per se. It took an extra 10 minutes, but it turned out gorgeous!
I just made it again! Love the flavor!! I need to raise my oven rack up one more from the 2’nd up from the bottom,because the bottom gets done too much. It’s too hard just on the bottom.
My recipe is the same except it says to leave out for 18 hours. I do a quick mix before bed & its ready around 3 or 4 the next day. Also no olive oil. I make this every night so I will try the olive oil next time. My family tears this bread up...a loaf a day.
Some recipes require a longer proof. We have another video on a bread with a longer proofing time. This one is made to be short. Try the olive oil or some walnut oil sometime.....you will be pleasantly surprised.
Well this is how we make it from a recipe that we learned and it turns out perfect. I cannot speak as to the chemistry of the others you have seen. Try ours and you will love it.
This looks delicious, but what makes it savoury? I was expecting you to add herbs or somesuch but this is just the basic recipe. Is it possible to add things without ruining the process>
I have made lots of bread but never baked it at a temperature as low as 375 degrees. Is that correct? In my experience higher temps are usually the norm but perhaps your method is different. Would like to make this tomorrow so if you happen to read it please get back to me. Thanks so much for your lesson.
It worked for me in the oven I had. Each oven holds different heat. Some are natural gas, lp, or electric. If it doesn't cook to your liking just raise the temperature and cook it a bit longer. Happy baking. Thanks for your comment.
Lourdes, Yes this bread looks amazing! I plan on making it tomorrow; I'll be adding about a teaspoon of some slightly crushed rosemay. Kudos to you for making bread with your grandchildren! Perfect for kids in the kitchen: easy, fast (for a bread recipe), gorgeous and delicious! A recipe that gets kids excited and involved in the kitchen! Lindsay, Sacramento ❣
I just found this recipe a few months ago. I love it. I add a table spoon of dried Rosemary and a tablespoon of dried thyme to kick it up another level. Delicious.
Awesome! Those herbs are a great addition.
A perfect base recipe. I’m going to try it with finely chopped sun dried tomatoes and olives.🤗🌹
Yes' thats what I do right from my garden, turns out pretty taste.
I will try adding cheese & chilli
When did you add the dried herbs? At the beginning when adding the dry ingredients or after the bread has proofed?
I've made this bread over and over again, then tried other recipes and everyone asks me for YOUR BREAD RECIPE. It's like none other, super easy and cracks perfectly to make it look like I'm some pro which I'm not. The flavor is out of this world when letting it rest for 5 hours, olive oil is such a great touch. Adding in other things like fresh garlic or rosemary... WOW! Savory for sure in every way. There's no competition everyone in my family & friends loves it. I am happy to say it's a staple in our house hold. Thank you BIG TIME for giving us your recipe and tips of how to make the bread WE are forever grateful and will pass it along freely as you have to us. A Michigan Mom. :)
That is so awesome Ruby! So glad it is tasting great every time. Thank you.
wow, I wanted an easy no fuss bread........and I cannot wait to try this......wow, just wow...
Thanks for filming it overhead, that helped a lot to see it step by step and it makes it easier to follow along (in my opinion). Visuals are always better. For people who don't have a dutch oven...I found another recipe as well that gave some good tips: 1) Put plastic wrap over bowl while rising for 3-5 hrs. 2) spread some melted butter on top (and optional sesame seeds) before putting in oven and put 1 c. of water in a pan below or next to the bread to give it a golden crispy crust. 3) make a few cuts on top of the bread to help it expand in the oven (also looks pretty).
You’re welcome
Can’t wait to try it!
This is my go to recipe..I love it and it’s so easy!!!..true story the longer you let it rise the better it gets..all my friends that are amazed that I make my own bread and I say it’s so simple😂👍❤️
Thank you. Glad it is working out well for you.
What other types of flour are useable in this bread? Like almond flour etc? Just curious.
I put in 1/4 cup of my sourdough starter.........best bread I've ever made. Great, clear video.
Awesome. Glad it was helpful
Thanks!
I dry canned Rice, Flour, Pasta, Oatmeal & Lentils from your instructions today! So thankful
Awesome! You’re welcome
I made this to take for Thanksgiving and they turned out great! The 5 hour rest time was perfect. I added roasted Garlic and fresh Basil to mine.
Awesome. The garlic and basil sound great.
Uncle Stinkeye (love the name 😂🤣😂🤣😂; I had an Uncle [RIP] that this name would REALLY apply to; he was very cantankerous, but I loved him dearly!). Your idea with garlic & basil sounds yummy. I'm going to add some slightly crushed rosemary. Can't wait to try it! Lindsay, Sacramento ❣
Looks like a great recipe to use Sourdough Starter in as well. Very beautiful rustic bread!
Thank you. Yes, sourdough would be great too.
I have made this bread 3-6 times in the last weeks,it really easy and it freezes easily,I cut in to thin slices and freeze it
Awesome!
@@CountryLivingExperience I do not buy store bread any more,this artisans bread is great and it makes great pizza bread and other things
I just discovered these 4 ingredient artisan bread recipes recently. Have made numerous loaves. All have been superb. I have noticed though some small changes in some versions. Yours has olive oil added. I’m going to try that just to see the difference. You also baked yours at a lower oven temperature. Most say to bake at 450 covered for 30 minutes. Then uncovered for another 15. Results,as I say have been excellent. Your times and temps vary a little but still with great results. I’m going to play around with the recipe just to see what differences there are. One thing that you can be sure of though is that this is probably the easiest and best loaf of artisan bread that you will ever bake. And it tastes sooo good. I’m going to add some nice chopped Kalmata olives to my next loaf. I also have some garlic infused oil that I’m going to try. Another great thing about making this bread is that it is so inexpensive. So have fun and enjoy. Thanks for sharing this recipe.
Very cool. Yes, there are a lot of variants. Glad we could share.
I use the recipe everytime, its excellent! I add a touch of brown sugar for a little bit of sweet. Thank you for the video. God bless you
Thank you Kimberly. God bless you as well.
Wow that bread looks good, crusty on the outside and soft on the inside. Perfect for dipping in olive oil.
Add a little balsamic vinegar to your olive oil. I even sprinkle a little cracked black pepper corns into my dipping mixture. OMG!
I just made this bread and it was wonderful. The instructions were absolutely perfect. I can hardly believe that I made such a beautiful loaf of bread lol. I'm going to add herbs the next time just to see how it turns out. My only concern is how to store it lol. I asked CHAT GPT and it suggested for short term storage to wrap it in a kitchen towel so that's what I did and I'm going to leave it on the countertop for the night. Hopefully that works out well for me. Thank you so much for sharing this wonderful recipe. It's making me believe that I can do so much more.
That is wonderful! Nice job
Love this...who knew making bread could be so simple? Thank you. I think you changed my life!
Glad it was helpful Sandra.
Following your recipe, I made the best bread ever!! I'm so glad I came across this video, this is it!!!!!!!!!!! thank you.
Awesome. So glad it turned out well. Enjoy the bread making!
How much water did you use?
My kind of bread making: easy and delicious! I'm going to try it with some slightly crushed dried rosemary. YUMMERS!!!
Your bread looks so light in color....just the way I like it. I hate when ppl make bread and it looks so burned or just too crispy. Yours looks amazing!!!!!
Thank you. That is the way I like it too.
Country Living Experience: A Homesteading Journey good, I thought I was the only one 😆
Tried this for the first time. Turned out perfectly! Thank you for the walk-through!
Great to hear!
How much hot water????
Duuuhhh...
Your crumb is what I’m looking for but I like it when the bread is intentionally slashed to allow the steam to be released rather than the bread tearing to release the steam. I also find that using a stone rather than a Dutch oven is easier in transferring the dough from basket to oven. I just simply cover the dough with a stainless steel bowl and it bakes perfectly. Thank you for the video.
Ok thanks.
I made it and it turned out great! If I may make a suggestion, use a bread lamb or sharp knife to score the top to control where the loaf 'bursts'. BTW, it was very tasty! Thanks.
Awesome! You're welcome
Who else watching this video whilst in lock down 💕👍
Thank you for watching
Me! I've made two loaves during the past two weeks while in (New York) "Lock Down," as you call it. Both loaves followed Mark Bittman's NYT recipe he got from the Sullivan Street Bakery four or five years ago, and has updated a couple of times. My first effort was baked at 375 degrees because I didn't yet have a dutch oven. After Amazon delivered a Lodge dutch oven, I baked the second loaf at 475 degrees. Some recipes call for 500 degrees. The bottom was too thick and hard. I think I baked it too long. At this point I'm looking around the internet for different takes on no knead bread. Here the baker put it back in the oven with the lid off for 7 minutes. I put mine in for a much longer 20 minutes, so next time, I'm reducing that time. Thank you, Country Living Experience. Another tip from this video is about the olive oil - an optional 2 TB spoons in the later revised Bittman recipe using 4 cups flour. I am not a baker and didn't know if you added the oil inside with the water or brushed it on the top at some point. So now I know it goes inside the dough. Thank you, Country Living Experience. I like this video! I can relate to it. I do have one question: why did the top crust come out so uneven? Are you supposed to score the top with a sharp knife? Seems like I read that somewhere. But he didn't show any scoring. Well, greetings to you M&M and everybody else in "lock down"!
@@AdeleDusenbury You're welcome. I am glad we could help. I didn't score the top because the dough is so "shaggy". It is a crusty and uneven bread and not a smooth kneaded bread so there was no need for it. Happy baking and stay safe!
How much water did you put in and what did you do with the olive oil?
@@sandimangano3481 With 3 cups flour, I used 1-1/2 cups water. I did not put in any olive oil. It baked on parchment paper in a large Dutch oven. In my next loaf - which I'll be starting today, I intend to put in the olive oil after or with the water and work it into the flour. My Dutch oven might be too big. At least one baker said the size didn't matter.
I love Artisan bread enjoyed watching you I have sons and they all love to cook also I'm proud of them 😁😁😁
That is awesome! Thank you.
This is one beautiful loaf of bread.It must be so satisfying when you pull it out of the oven.Thank you for sharring and God Bless 🙏
Thanks Ricki! God bless you too!
Wow, this looks great!
Thanks
Just made this bread and it turned out amazing. Thanks for the great recipe.
Wonderful! You're welcome.
Caraway seeds, whole or crushed/powdered, added to the dough take this bread to the whole new level!
Sounds good!
Ahh man o man🤗.... I cannot wait to make this bread this up coming weekend 🥮👩🌾 Thank you!! 😋😊
You're welcome. Happy baking!
Easy peas! Thanks it looks great.
Hope you enjoy
Great job!!! Don't forget to make an X cut on top of dough before baking so bread does not split on the sides.
i did not know how to prevent this... thank you thank you!!!!
Thanks for the video. My normal bread recipe is almost the same as yours only with less salt and no olive oil. I like the idea of more flavour so I will give your recipe a try. Homemade is so much better than anything from the supermarket.
Awesome. Thanks for watching Matt.
Awesome! Thank you! I like your adding the olive oil. I also added fresh rosemary & thyme & sauteed garlic slivers. It is DELISH!
You're welcome! The additions you made sound awesome!
Oh, YUMMERS! I was planning on adding some slightly crushed dried rosemary; but your idea sounds heavenly. A must do! ❣
I've made this recipe several times and it is super easy and tastes excellent and it IS as easy as he says!! Thank you!
Thank you Cheryl. I appreciate the kind words.
I just finish my first bread ever, and it was a success! Thank you for sharing your recipe.
I can't wait to taste it.
Thanks.
Wonderful. Glad it turned out well.
Hi dear can you plz help me one cup flour how many grams &water also i am confused can you plz help me
I have to say i did this bread and it turned out to be one of the best receipe i made, Thank you so much, really fantastic 😍
Wonderful! You’re welcome.
I just pulled my first loaf from the oven following a similar recipe... I'm excited to try my first loaf!
Excellent! Enjoy the bread and thanks for watching.
Thank You 😊Will Share!
👑GOD BLESS
🦁
Thankyou for taking the time to make this video, it was very informative. I am truly sorry for the nasty comments on here, please disregard them. Bored, angry housewives and know-it-all’s is all they are. Keep up the good work!
Thank you Lauren. I have found that if you put yourself out there then haters will always be attracted to you. I have actually deleted some vile and inappropriate comments. It does not bother me anymore. I will just keep doing what I do. Have a great day!
Love the ease of this recipe. I had to add more hot water to mine and it was fine. Thanks so much!!!
Wonderful! Glad it worked out.
Quick tip, im not sure if it will make much different at all, but next time try adding salt first, mix it in then add your yeast, it may reduce the posibility of the yeast being killed 😉
Umm, I understand that concept but in this application there is no worry having dry salt next to dry yeast for less than 30 seconds. The yeast is fine.
Good idea
great video! thank you!
You're welcome.
If you want it to look like an artisan bread, bake at 450 for approx. 30 mins. Remove top and parchment paper and bake another 10-20 mins. Comes out nicely browned all around.
Thanks for the demonstration!
Love ❤ 🍞 bread.
You are so welcome!
I just made it, wow best one ever,👍👍👍❤️
Glad it turned out well. Enjoy!
Thank you so much for your easy show us.🙏
You’re welcome.
Why do so many comments have to be so snarky? No wonder we have so many wars in the world. We cannot manage to be nice on a simple recipe chat channel! Good grief!
Sandra Kohlstedt perche’ invece di commentare il pane tu commenti i commenti? Il pane, quando e’ cotto e’ marroncino....lo hai vistomai???
That is the internet for you........
I find people often say stuff on comments they would never say to your face
Wars? It's opinions on the internet...
IF YOU HADN'T the bad, how you would discover the NICE?
Awesome looking Bread. Thanks
Thanks. Wait until you taste it ;-)
I like the overhead camera😊
I will be making this, thank you!
Wonderful! You’re welcome.
Made this today. Came out awesome.
Great to hear!
Eric, thanks for making this video and showing how simple breadmaking can be. Your bread looks delicious. Oh - and I love you - and your family is so beautiful.
Thank you!
Omg!!! That turned out so wonderful! Me and my family adore it thank you so much. I’m going to make some friends that now. That’s amazing how easy that is and so good. Please keep coming out with more I am totally subscribed God bless❤
Awesome!
You can leave it up to 24 hours and after that you can keep it in the refridgerator for up to 2 weeks. The longer in the fridge, the more flavorful similar to sour dough
Absolutely
YUM! The longer it proofs, the yummier it is! I will write down your recommendations. Many thanks, Lindsay, Sacramento❣
Laurrie Sobie here - I just learned about this bread, but the instructions I was given was definitely NOT as clarified as your video.
The switch from proofing bowl #1 to #2 caused me some concern and the flavour was fine but the loaf was misshapen. The second
loaf was more successful but I was still not happy with the transfer to the Dutch oven. I ended up baking in a paper lined loaf pan
with a duplicate loaf pan over the top of the first, acting as a lid. The shape was great for slicing and the Add-Ons I put into the flour
mixture made a good flavour. I WILL now use a paper lined bowl for the second rise and put IT into the Dutch oven. I do like the more
casual shaped loaf. Your video was casual but very clear and made a difference to my enthusiasm for this Artisan bread. Thank you.
Glad our video was helpful. Happy baking!
450 turns it brown like most people would like half hour on and check leave lid off and keep an eye
I shall try this. Thanks.
Great. Check the description for the full recipe
Your bread looks absolutely delicious! So easy too! Keep up the good work with your videos.
Thank you very much for the kind words Bonnie!
Looks good I want to try it later
Thanks
I am making this for the second time today. The first was a work of art! It is a great . I do have two questions:You do not state the amount of hot water. After a cup and a half I added water till felt it resembled yours. Is this just a good practice, it seemed to work great. Do you ever use boiling water in a pan under the bread while baking and spay the over with water at the beginning of the bake. also have you ever added herbs for a different flavor If so when and how much do you recommend. Thanks for the vid i just started learning how to make bread at 71.
Glad your first one turned out great! I have never used boiling water under the bread. I always put it in the dutch oven to cook. I have added rosemary and it was absolutely delicious. Keep baking until you can bake no more.
@@CountryLivingExperience I will be trying rosemary with my first loaf. I'm thinking a teaspoon of slightly crushed rosemary; does that sound about right? I don't want to overdo the rosemary. Thanks for the great vid!
@@lindsayschilling8707 That sounds about right. Everybody likes a different amount so you will have to test it and adjust as needed.
I'm making this for the 2nd time! Love it
Awesome!
Thanks for this. (I might have cooked it a wee bit darker though)
You're welcome.
Yes, I was surprised to see you heat the oven to 400°F and not 450°F. That would have given a slightly darker crust.
I made this recipe on May 1/2020, It only raised to half the size of yours, but I didn’t let it raise any more after the 5 hours, wonder if that was the cause of it...
And hubby wants to know if I could cook this in a bread glass loaf pan for him to make sandwiches...for his lunch...other than that, it’s so good, we both loved it very much! Thanks for the recipe...
You're welcome. Not sure why it didn't rise as much for you. Maybe you had an older yeast. It would be hard to cook it in a glass loaf pan. You would need to secure another pan on top of the glass pan. Try two metal loaf pans clipped together with those big black metal paper clips.
Your friends this was an awesome video thoroughly enjoyed it keep up the good work. Have a blessed day my UA-cam friend
Thank you Grandma Sandy
Looks delicious! I can’t wait to try this.
Thanks
wow I love this kind of bread
Awesome bread. One loaf and it has been promoted to family-staple status!
Very cool! Thank you.
just amazing ! I'm gonna try it out today 👍
Hope you like it. We make it at least once a week.
Country Living Experience i tried it indeed..it was fabulous ! thank you for the nice recipe 👍
Your welcome. Have a blessed day.
Great, great and again great! Thanks alot!
Thanks Nick. You're welcome.
Wow. Pretty mean crowd. Hey if this method works then right on.
Thanks Dianna
Trollers gotta troll!!
I didn't have a cast iron pot. I made it using a deep corning ware bowl with lid and it looks beautiful!
Awesome! You can also clip two metal loaf pans together and get the same effect.
Don't forget to not place the salt on top of the yeast. It could the yeast. Mix the salt into the flour first then add the yeast. Or vise verse. Patrick Raffaelo artist
R Raffaelo Thanx for Thinking of us! Mom told me, don’t let the salt touch the yeast! It’ll kill it.? Mix it in the flour separately, as you said.
Beautiful! It's my favorite bread.
Awesome!
Hi, I was wondering if you put your dutch oven in a cold oven, then start the oven to preheat? Thanks for this video! I've been looking for easy bread recipes and this made my shortlist to try!
You're welcome. Yes, we put the dutch oven in a cold oven then start the oven.
So...I didn't have a dutch oven....I made it in a 9" skillet, and double foiled it...didn't have a lid per se. It took an extra 10 minutes, but it turned out gorgeous!
That's awesome! Way to overcome the pan issue.
Will try this one for sure
Going to try your bread, but you failed to mention how much hot water to use. I don't want to guess. Looks delicious!
Thanks. 1.5 cups at 110f . Recipe is in the description. Adjust temp if needed. Happy baking
It needed another 3-4 minutes in the oven 👍🏽😊
How much water??? One cup???
Shelley Cecilian 1-1/2 cups of hot water
Very nice
Thanks
I shall definitely try this soon. Thanks. Sam.
Hope you enjoy it. We made some today for dinner.
Good video, quick, detailed and to the point.
Glad it was helpful!
What kind of flour do you use? I used Bread Flour!
We use AP flour but have also used our own ground whole wheat.
I just made it again! Love the flavor!! I need to raise my oven rack up one more from the 2’nd up from the bottom,because the bottom gets done too much. It’s too hard just on the bottom.
Glad you are loving the bread. Yes, we all make small adjustments over time to get it perfect for out liking.
Country Living Experience: A Homesteading Journey It’s Amazing that this bread taste SO AWESOME & is SO EASY TOO❣️🏆👏
My recipe is the same except it says to leave out for 18 hours. I do a quick mix before bed & its ready around 3 or 4 the next day. Also no olive oil. I make this every night so I will try the olive oil next time. My family tears this bread up...a loaf a day.
Some recipes require a longer proof. We have another video on a bread with a longer proofing time. This one is made to be short. Try the olive oil or some walnut oil sometime.....you will be pleasantly surprised.
Becky Napier how many cups of water
3 cups flour and A.P. Works just fine. no need to be rude , Miss lack of Manners ...
Water amount with 3 cups flour 1 1/2 - 2 cups , depends on the humidity of your home. Olive oil smoke point generally 365*-400*
Thank you
@soaringtractor She was asking Becky how much water her version uses. Pay attention, jerk !!!
This recipe works out beautifully, especially since it uses all purpose flour!
Wonderful!
How much water did you add? I didn't catch the amount in the video.
Bread looks undercooked, 450 degrees is the key temperature
yes the bread looked undercooked
The bread was delicious. I let it proof for 4 hours. It was eaten almost before it came out of the oven.
Wonderful!! Glad it turned out so well.
In appearance it looks not fully cooked inside.
Appearances can be deceiving. It is perfectly cooked.
IE the pre heated dutch oven it's baked in... ever cook in a dutch oven? Believe me, that bread is done.
My mother taught us…”if you have nothing nice to say, just move on…she often tossed in “opinions are like **sholes….most everyone has one!”
Most of the no knead recipes I've seen use a much hotter oven, usually 450 for 30 mins, and another 10-15 mins uncovered at the same temp. Why 350?
Well this is how we make it from a recipe that we learned and it turns out perfect. I cannot speak as to the chemistry of the others you have seen. Try ours and you will love it.
Some ovens have different heat,what i mean is if your oven is at 450 if i put my oven at 450 it might be hoter than yours,so maybe thats why.
Thanks Nonna
The steam created in the dutch oven is actually vital during the oven-spring period so that the surface of the loaf remains moist and expands easily.
This looks delicious, but what makes it savoury? I was expecting you to add herbs or somesuch but this is just the basic recipe. Is it possible to add things without ruining the process>
You can absolutely add whatever you like. We have added olives and herbs before.
@@CountryLivingExperienceah! Many thanks for this great recipe - I set it up last night (sans herbs tho) and baked a loaf this morning. Delicious!!!
Awesome! Glad it turned out well for you. Thanks for watching.
I'd add rosemary... yum! Makes amazing buttered toast.
Looks great. But I don't have a Dutch oven. Can I cook it in a normal bread tin without a lid? Thank you.
This type of bread needs the Dutch oven or some sort of cover to keep the steam in.
You never said how much water ??please give us that information or do we get it from another video?
The recipe is in the description. 1.5 cups of hot water
She clearly said 1 1/2 cup very hot water!!
You need to go stick some bread up your rude bottom.
This is beautiful, can't wait to try it. What type of flour do you use?
Thank you. We used to use all-purpose flour but then we started using 00 pizzeria flour.
How much water????????
Recipe:
1 1/2 cups of very hot water
3 cups all-purpose flower
1 to 1 1/2 tsp of salt
1/4 tsp of dry yeast
1 tbsp of olive oil
I have made lots of bread but never baked it at a temperature as low as 375 degrees. Is that correct? In my experience higher temps are usually the norm but perhaps your method is different. Would like to make this tomorrow so if you happen to read it please get back to me. Thanks so much for your lesson.
It worked for me in the oven I had. Each oven holds different heat. Some are natural gas, lp, or electric. If it doesn't cook to your liking just raise the temperature and cook it a bit longer. Happy baking. Thanks for your comment.
i appreciate the effort in return i ll give you an advice, be BOLD and add more minutes! it will help!..
Thank you for sharing! So going to try! ❤️
You're welcome
375° is too low
Thank you so much for your video. Making this one for sure and teaching it to my granddaughters :]
You’re welcome. Happy baking
Lourdes, Yes this bread looks amazing! I plan on making it tomorrow; I'll be adding about a teaspoon of some slightly crushed rosemay. Kudos to you for making bread with your grandchildren! Perfect for kids in the kitchen: easy, fast (for a bread recipe), gorgeous and delicious! A recipe that gets kids excited and involved in the kitchen! Lindsay, Sacramento ❣
It is not 375 but 450...you see it is not cooked enough
Subscribed. Thank you for sharing your recipe. I will try tomorrow because I have to buy the Dutch oven pan which is I don’t have it.👍.
Glad to have you here.