I feel the recipe was mislabeled. Jen, how important is the dusting with cornmeal? Do you think I could use KA bread flour? Addition… made first third into a round loaf – lasted a day. Looks absolutely great – I make bread regularly, but hadn’t thought of freezing the dough or refrigerating in for any longer than overnight (can’t think why, as I always make double or treble the quantity of pizza dough and keep it in the freezer). Many thanks for another superb recipe! Thank you for this amazing recipe Jenn!! Thank you for sharing it at just the right time. I always develop and publish my recipes using the regular setting on my oven (because many people don’t have convection settings on their ovens), so I’d go with the regular/non-fan setting. and Zoë François and they also have a book that focuses on whole grain bread recipes. Finally, I kept all of the dough together to bake one large loaf in the dutch oven on parchment paper. Strong dough means bigger holes, airy crumb and … The dough will be loose and look wet. I served with manchengo cheese, pepper dew peppers and balsamic vinegar. Hi my dough seems to be flattening out as I let it rest for the 40 minutes, is this normal. this is really easy to mix by hand, but you can use a mixer if you’d prefer (and just leave it in the bowl to rise). Hi Maria, Glad you like it. This was the first once upon a chef recipe I had a hard time with. It would be surprising if your bread isn’t devoured immediately, but to store these lovely loaves, wrap tightly in tin foil and do not refrigerate. Thanks! Should I bring it to room temperature before baking? This is a great recipe. There seems to be a shortage of yeast so can’t bake again until I find some. It comes out perfectly every time! The crust on my first batch turned out crunchy. This is a great recipe!! I’m new to baking bread and this is by far the BEST bread I’ve come across. I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. Enjoy! I’ve been making bread for about a year, and this is definitely one of my new favorites. Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath. https://www.melskitchencafe.com/rustic-crusty-bread-a-simple-how-to .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }, Share on Facebook I’d love to make this with a whole grain flour. Thanks so much! . I have a question: can this be made with whole-wheat flour? Thanks again for a great recipe! One question, could I make a giant free form loaf? Hi Jenn, First of all…You bring joy to our lives during this stressful time, by bringing our families together in the kitchen and at the dinner table. The dough rose just fine, but it was a goopy mess and in no way would hold a shape and bake into a loaf a bread. Hi Natasha, Glad you liked it! I have shared this recipe with several friends, and recommended your website. Whisk together the flour, salt and yeast in a large mixing bowl. Can I use the dough hook attachment and run it on low until dough cleans the bowl and then just leave it in that metal bowl until it rises? Thank you for all your effort and for sharing them with us all. The prepared dough can be kept in the refrigerator for up to two weeks. I made this dough today, and I wondered if I didn’t add enough flour, as it was really hard to take a third out. More dense which was fine by me and the flavor was great (more robust). . I thought it was unrealistic that it would only require 6 and a half cups of flour for three cups of water, but I followed the directions, adding a few extra tablespoons at the first mixing so that it looked like the one in the picture. (Don't overwork the dough; this process should only take about 30 seconds.) Hi Kathy, Glad you enjoyed this! By signing up you agree to thestayathomechef.com's terms of use and privacy policy. I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. And this recipe has conversions to weight. Thank you! The gluten structure must support the CO2 bubbles that expand before they can set during baking. All’s well that ends well — so glad it turned out nicely! I measured exact amounts i would need of all ingredients and took just enough of everything plus a little dusting flour. So glad you like it! I’m sure this will be of use to everyone. =). I never even brought out my mixer, it was just stir and sit. The one thing I would do differently next time is weigh my loaves for consistency in size. I don’t typically write recipe reviews but WOW. My husband and I ate half the loaf before dinner with an oil and vinegar dip. Thanks for a simple recipe for a clumsy cook like me! How long can I keep the dough in the refrigerator? Yes, you can definitely shape the dough into a baguette. I just made the dough and didn’t mix the yeast with water first…should I have done so? Also, if you have smaller loaf pans (8.5×4.5-in), those would be better. -thanks! Loved this bread recipe. This helps the dough develop gluten and become strong. Is this definitely 1 and a half tablespoons of yeast? We’re all trying to figure out how to make due with what we have on hand, and it is apparent you are helping and right there with us. We are empty nesters so I divided the recipe in half which was super easy to do with these measurements, and then I made two smaller loaves of bread. Yes, you likely needed to add more flour. The other portions are in the freezer! Hi Jenn, This may be a silly question… Why kosher salt? Delicious! Looking forward to making this, it will be my first time at (attempting) to make bread! I’ve made this several times and shared the loaves with the grandkids. Thank you. I use the spoon and level method for measuring flour and have weighed it many times. . Thanks Jenn, for ALL your great recipes……I have passed your website link on to family and friends, everyone gets hooked. I’m having it now as avocado toast, only I didn’t toast the bread. and was so easy to do! Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. Thanks, Rose. Hi MJ, This recipe is adapted from the Artisan Bread in 5 Minutes A Day cookbook. Thanks so much for sharing this, Jenn! We ate one loaf and grudgingly parted with another for their parents. Your email address will not be published. Hi Chinette, So glad you had success with the recipe! Very easy to put together and has wonderful flavour. It seemed too easy. I’m about to go make it again! Instructions. After that, add it to the flour and proceed with the recipe. Glad you liked it! I don’t have any cornmeal in my pantry and by the way my yeast expired in December. Can I ask what brand of flour you used as that can make a big difference. Thanks so much . It still tasted great. GRea easy bread! I have lost count how many times i have made this bread. I also sprinkled the top prior to baking with a little more rosemary and some Parmesan . Will definitely make again. I used this recipe today on my very first bread-making attempt. Rustic Garlic Parmesan Herb Bread is a savory artisan style bread that anyone can make. It is a wet dough by design, but you should still be able to work with it by adding flour to your hands. Thank you so much for your recipe! No more sticking to the cookie sheet. How long? And even better that it makes several loaves that I can freeze and use later! I am a terrible baker but the recipe is so fool-proof that even I made it work! Do you weigh your ingredients or use cup measures? It is great to make as no kneading required. Do you mean add the dry to the wet since dissolving it in water is the first step? Your recipe makes the most delicious bread. I have made soooooooooo many of your recipes, all with success. Hope it helps! Hi Grace, if you bake all three loaves at the same time, they’ll take a bit longer. Yes, Kate, regular yeast will work here. Hi Amy, You can use parchment paper or grease the pan with oil. Hi Cynthia, Yes you can spray it with nonstick spray or line the bottom of the pot with parchment paper. This is the best and most successful bread recipe that I’ve ever tried. The dough was pretty easy to work with on day 1, and became really easy to work with by day 3. Hi Jenn, If I use my Dutch oven, what size & how much of the dough for one loaf? Thanks so much! Hi Jenn, Have you had any luck adding sour dough starter? I will make it many times in the future and plan to give it as a gift over Christmas. Hi Beth, You can bake the loaves on parchment paper – works like a charm. This field is for validation purposes and should be left unchanged. No modifications and it came out perfect. I will do exactly as you suggested. She made it (with a bit of help) and as expected, it came out perfectly. My house smelled amazing. Can you please add the water to your list of ingredients. With your second batch, I don’t think the lack of water in the oven would have caused the bread to brown less. Thank you for the great recipe…. I’m not sure exactly how long one large loaf will take to bake, but I’d start checking at about 35 minutes. Thanks Jenn. Hi! Prior to this recipe I have always greased my bread pan. Set one rack in the lowest position of the oven and one rack in the middle position. The kitchen smelled amazing while it baked and the dutch oven gave it the most beautiful brown crust (that solves Jackie Cannon’s browning issue). Place into the … The pan gets dusted with cornmeal, but the dough gets dusted with flour (it helps prevent the knife from sticking when you slash it). For as simple as this recipe is, I am pleasantly surprised at how delicious this turned out! Hope that helps! The first time I made it, I had one packet of active dry yeast. Rose, So glad you like the bread and thanks for inquiring about the cookbook! The grandkids (3.5 and 7) participated and devoured the finished product. Jenn – This is easy to make and good! Making all this bread does take a lot of yeast so I was able to purchase a one lb bag from a local pizzeria for only $6. I used fresh torn up basil and added a good dash of pepper. I didn’t have the cornmeal so used parchment paper instead. This is my go to. i cant wait to make this again when we can have guests over for dinner. Hi Jenn, This recipe was the best bread I have ever made. Share on Linkedin Can this be substituted with another type of salt? Quick question – have you ever made this with whole wheat flour? I’ll be baking my first loaf tomorrow morning and looking forward to having the butter ready as soon as it’s cool enough to enjoy. Thanks so much for the link. Still, the bread was crusty on the outside, soft and springy on the inside, and tasted quite good. It got great reviews. You’re my go-to girl! That yeasty flavor is completely normal; it becomes stronger the longer the dough sits. Sorry the first ones were a bit of a miss, but glad you found a recipe you liked! You explain the whole process and the video is an added bonus, which makes a very easy recipe to follow. I have it rising now. For people that wanted it a bit more crusty, I suggest that you bake it for about 18 minutes and than crank the heat to 425 for a few more minutes. Please report back if you try it! I tried the bread in the pan and it made a beautiful loaf of bread. All 3 tasted wonderful and looked like a professional baker’s work! If you do happen to try it please LMK how it turns out! Delicious!!! Excellent Foolproof recipe! I convection baked it and it was little too brown on the outside but still great. Have you tried baking this in a Dutch oven or lidded roasting pan? As for the yeast, it’s probably fine but you can test it by following these instructions. I only made half a batch and divided in in two–we’re empty nesters–and we loved it. Thanks so much for this recipe. Oh my ever-loving goodness, this bread was good! Thank you so much for your feedback, sure appreciate it. Thanks again, Jenn. Thanks again, Michele. I’d love to hear how it turns out! I also halved the recipe, as I only had 4 cups of flour in the pantry. I love this recipe❤️ Thank you for sharing.. For the second loaf I made a “pan” of foil that contained it a bit from going out so far, and that worked. When I made this though, he ate a full loaf and said this was the best bread he’s ever had. I actually loved the simplicity of this recipe. While it may be possible, I have a recipe for pizza dough that I’d suggest you try instead. I used a heritage all purpose flour from a small mill in town. Sorry! Dough is quite loose and sticky as described. I can’t get them off. If your dough is wetter than the one in the video, you an add more flour until you get the right consistency. . Hope that helps! Once you remove it from the fridge it would need to come to room temp and then the second rise? Quite sticky on my spoon??? Thank you for this wonderful recipe (and the many others you’ve shared that my family loves!) Share via Email, I used finely shredded parmesan and the minced garlic from the jar. It was a great recipe. So glad you like the bread! Hi Jen, I’m a little unsure about your directions when using the active dry yeast. Hi Megan, Yes, you can use bread flour but you’ll need to increase the water by 1/3 cup to start and add more if needed. I made this bread a few days ago and it was seriously…phenomenal. Sorry you had a problem with the store’s flour! Let … Sure, Almaz, you can use bread flour if you increase the water by about 1/3 cup. She made six more loaves to hand out to family. What type of yeast did you use? I don’t really know anything about making bread but a bit of internet research made it seem possible so I gave it a try. Two questions: i) going forward would it be possible to include weights for things like flour measurements? Oops. Second time subbed half King Arthur whole wheat flour and unintentionally hit convection setting on my oven. Using that figure, I compute total grams to be 748 for a full recipe, almost 100 grams less than the recipe indicates. The dough will rise a bit. … That seems awfully high for bread. Hi Nancy, It’s not important at all to use cornmeal. Baked both of them today. Hi Irene, I just added water to the ingredient list. It was easy and it came out great. You’re not being ditzy! I’ve been making this same bread recipe for the last few months with my 14 year old son, Zach! Unfortunately, self-rising flour can’t be used with yeast. They rose more during baking, but still quite a lot flatter than photos. I make it into 2 long loaves and bake at the same time. Seriously better than any bakery bread Ive ever had! Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. Regarding the recipe, I added roasted garlic and herb paste and it was incredible – going to try other variations soon. These slightly smaller loaves were the perfect size for us. I’ve used this recipe for years. I’m so glad I found this recipe. Thank you so much! Hope your family is safe and well. This recipe has just four ingredients: all-purpose flour, instant yeast, kosher salt, and water. Wrap in a zip-top freezer bag and freeze for up to 1 month. Learn how your comment data is processed. Thank you..love your recipes Nancy. It’s not quite as high as yours (“dough rise envy”), so I’ll wager it may have been the room temperature (pretty warm) and/or maybe a too-long first proofing (2 hours). What do you think? This recipe makes 3 loaves, so I made 1 loaf per day for 3 days. Thanks for another great recipe Jen. Hmmm… That’s a bit of a head scratcher for me. Thank you for the recipe. Using a sharp knife, make a few 1/2-inch-deep slashes in the dough — a scallop, cross, or tic tac toe pattern all look nice. I might of added another 1/4 cup of King Arthur’s. Bake in the 375 degree oven for 18-20 minutes, until golden brown. Hope that helps at least a bit! I should note, I’m in S.Carolina, the temp outside was 94 and inside 79 which could have contributed to not rising enough. Thank you! I’m wondering if the suggested oven temp is correct, 450 degrees. I was concerned their propane oven at the cabin would not get hot enough for bread so left it in the oven a few extra minutes. YUMMY! I’ve always been intimidated by yeast, but found this recipe to be super easy and absolutely delicious! Thank you for doing incredible recipes! Mix all the dry ingredients together. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. The cook time should be just a bit longer, but keep an eye on it. Can this recipe be modified to use it? The book says you can, but you won’t get the same crisp crust. Also, can I use traditional yeast instead of the instant? It was so sticky, stringy, and everything was a mess. Quick question, if I shape it into baguettes would it yield 3 long baguettes or 2? Are you in a humid climate? . Also wonderful! Jenn, you never disappoint! I’m in CA, and sourdough bread is a regular purchase for us usually. Just took them out of the oven. Hope that helps! He loved the bread and asked for the recipe. Jennifer , can I use this recipe in a round Dutch oven? (If your container isn’t vented, you … I have your book and I have made so many recipes off of your site and I never alter anything! I always develop and publish my recipes using the regular setting on my oven (because many people don’t have convection settings on their ovens), so I’d go with the regular/non-fan setting. Along with most of the world, I’ve been baking a lot more these days, and have been looking around for the perfect crusty bread recipe. So so good! Thank you so much for replying. Hi Nancy, So glad you enjoy the recipes! Hi Jenn, I made this bread and it turned out fantastic. Thanks for the ideas! I love your recipes! Hope that helps! Just thought I’d let you all know since there are yeast shortages. I know you said specifically to use a wooden spoon, but is it ok to use a plastic or silicone one? Took some photos but don’t know how to share them. . Once sliced, place the loaf cut-side down on a cutting board or plate and leave it uncovered. 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