"Everything" Bread

'Everything' Bread

1/30/2016

Everything' Bread
*a no knead bread, made in a dutch oven

Dough Ingredients:
3 cups King Arthur All Purpose Flour
1 tsp Salt
1/2 tsp Active Dry Yeast
1 1/2 cups Water (90-100 degrees or your yeasts needs)
3-4 tsp 'Everything' Topping Mix into dough, plus more 1-2 Tbs for topping crust (recipe below)

Everything Season Mix:
1 Tbs dried onion
1 Tbs dried garlic
1 Tbs poppy-seeds
1 Tbs toasted sesame seeds
2 tsp course salt

Directions:
In a large bowl (I used my stainless steel Kitchen-aide Mixing bowl) mix together flour, salt, 'everything' mix and yeast. Add water to the bowl and using your hand or a spatula, mix dough until it is fully incorporated. Cover the bowl with saran wrap and sit on your counter for 13 to 18 hours. Your dough is ready when the top of your dough is full of tiny bubbles all over.
When ready to bake, preheat oven and your cast iron dutch oven with lid on to 450 F degrees.
Flour your work surface and your hands. Gently remove the dough from the bowl and let it lay flat.
Pull right and left edges up and toward middle of dough and then Pull top and bottom edges up and toward middle of dough (you are forming into a large ball shape) flip dough over on work surface and use your hands to shape dough - give a light dusting of additional flour to the bottom of your dough ball. Slice 3 slashed into top of bread dough, spritz with water and sprinkle on 1-2 Tbs of the 'Everything' Topping.
Remove pot from oven when preheated, and remove the lid.
Carefully, take the ball of dough and place it into the pot. Cover the pot with the lid and place it back in the oven.
Bake for 30 minutes with the lid on, then remove lid and bake for another 15 minutes or until the crust is golden brown.
Carefully, remove from the oven and pot, set on cooling rack (brush with a bit of melted butter, if preferred) and let cool before slicing.

Recipe and Photos by: Diane Baker for Canning and Cooking at Home
Basic No Knead Dutch Oven Bread Dough Recipe Adapted from: The New York Times

Don't want to use Everything Spice Mix? Try the basic recipe (photo to left:)

No Knead Crusty Bread in a Dutch Oven

155 Comments

Barb Good

1/30/2016 11:21:08 am

Looks delicious! !!

Diane

2/2/2016 07:43:24 am

thanks Barb! its so good - even if made without the Everything mix! as easy as a bread recipe could be!

Susie

4/25/2020 07:45:51 pm

Do you use onion and garlic powder or dried onion and garlic

Mary June Roy link

1/4/2020 07:51:24 pm

Looking forward to making this to go with my homemade soup.

Gerry

1/19/2020 09:46:50 pm

I don.t have a cast iron dutch oven
I only have cast aluminum ones.what else could i use.thanks

Donna

1/25/2020 04:36:21 pm

A regular Dutch oven will work too.

vicki jones

2/15/2020 05:35:39 pm

you can use those cast aluminum pots,

Jane Snider

5/19/2020 10:15:57 am

You can even use a Corningware (glass) casserole dish. I've used those for years.

Jacki

5/11/2020 10:53:49 am

If I don't have a dutch oven at all. Can I use my bread machine?

5/27/2020 03:16:40 pm

it might be a gloppy mess in a bread machine because you need that instant high heat...

Jill link

6/19/2020 08:31:16 pm

I love this bread recipe. I have made it about six times and it comes out perfect every time. I've been giving it as gifts to my neighbors and friends and they love it. It's such an easy recipe with such great results. Thank you for sharing.

barb

9/8/2020 06:11:12 am

I am not a bread person,, but his recipe is fantastic and I am now a bread person. Such a welcome treat with our meals and so easy and always turns out perfect.

Michelle

2/11/2016 02:07:31 pm

Thanks for trying and posting! This looks amazing!!! I will be giving this a try tonight>

Anette

12/6/2016 12:36:54 pm

I made this last wee adding red chili flakes, it was delicious! I will be making variations of this bread all winter!

Shelley

1/15/2017 07:55:40 pm

GREAT! Made it with Italian Spicy Mix. TO DIE FOR. So much for my waistline! ;)

Maureen woodburn

3/11/2017 08:52:41 pm

I had to give up making this bread for lent ! It's the best , can't stop eating it, and love it toasted with peanut butter ! I now make 3 loaves at a time ( That's all my oven will hold ) as I give it to neighbors and even my fav priest. 😛 I found that round, Corning WARE , with a lid works well too . After 30 min , I pull oven rack out half way , remove the covers , and quickly spray the tops with oil. Then push back in and bake 15 more minutes. ! Good luck , I use those big rubber bar b q oven mits for safety !!

Linda Sapp

5/10/2020 03:18:02 pm

That sounds like what I want to do - give out bread to neighbors. My husband might take a loaf to the priest when we can go to church again. You sound like a very nice person to think of others. What is your recipe for 3 loaves, if you don't mind? I'm 78 years young and love to bake and sew. Thank you so much, Sincerely, Linda

Tanya link

3/11/2017 02:24:14 pm

What size Dutch oven do you use?

Diane Baker

3/12/2017 09:33:34 am

a 3 quart works great

Ruth Hoernig

3/21/2020 06:06:42 am

So glad someone asked the size; I just bought one. I’m making this today!

Michele @ Bacon Fatte link

7/31/2017 09:25:10 pm

Diane, this looks absolutely incredible! That gorgeous crust... The 'Everything' flavors... I need to try this ASAP!

Rhonda

9/19/2017 08:59:38 am

This bread looks amazing. Should I grease my dutch oven before preheating or after preheating, before adding the dough? Thank you.

9/19/2017 12:00:53 pm

You don't need to grease your D.Oven - I just make sure the bottom of the dough ball is nicely floured. I know some folks who cut a circle of parchment out and place on the bottom but, I have not done that...

9/19/2017 12:33:22 pm

Thank you for the quick response. I appreciate it and can't wait to try it. Have a great week!

Brenda

11/1/2017 09:40:29 am

Can this be made without the Dutch oven? If so, how do you recommend doing it?

Diane link

11/2/2017 01:01:41 pm

You do need a pot with a tight fitting lid that is oven safe for this recipe.

beth

11/10/2018 11:55:11 am

Left bread to rise for close to 22 hrs.... it was too long... bread deflated.

Dana

5/28/2020 06:36:41 am

this happened to me too

5/28/2020 06:59:28 am

Too long, it will deflate ((I’ve done that when making English muffins))

Teresa

12/29/2018 10:04:50 am

Looks just like the picture! I followed the recipe exactly, except used Trader Joe’s “everything but the bagel” seasoning. Let it raise for 15 hrs seemed perfect. Thanks

MaryAn

3/1/2020 11:42:15 am

Good to know!

Elina

1/2/2019 02:27:55 pm

I make a similar bread with sauteed onion slices and garlic. Add 1 1/2 tsp yeast and let it rise 2 hrs.
Bake it the same way. This looks better with the seeds, so will try this recipe.

Lee link

1/13/2019 04:27:01 pm

Do you grease the pot ?

1/13/2019 05:44:36 pm

Worried about sticking: Some have suggested placing a round piece of parchment paper on the bottom of the dutch oven to prevent sticking. My dough did not stick but, I made sure the bottom of the dough ball had a bit of flour on it to help (and the additional cornmeal coating will prevent sticking too - if you decide to use that, I did not)

Pam

5/29/2019 06:19:35 pm

If you preheat your Dutch oven in the oven your dough will not stick because the dough sears immediately.

Kim Nipper

1/16/2019 10:03:40 am

My loaf is in the oven right now. I can’t wait to try it.i was wondering if you can double this recipe to make a couple of loaves? If so, would you double the yeast ratio also?

Hope

1/22/2019 05:15:39 pm

It worked! My first bread ever!!!!! It was so easy and love it sliced with butter and broiled!

1/23/2019 09:14:02 am

Awesome!! So happy for you!!

Yvonna

1/22/2019 10:52:50 pm

I have made this bread 3 times already and my family can't get enough! So simple and delicious...especially buttered and grilled for a BLT. ;)

Thank you for the recipe!

1/23/2019 09:15:26 am

Yay!!! I love this bread too!!

Sandra Jones

2/6/2019 09:54:49 am

I make this bread way too often. I cut back slightly on the salt and vary the everythinh mix. I use 1 tsp each garliic and onion powder and also vary the seed mixture!
I also put parchment in the pan and put the dough on parchment.
However you do it, it is so very tasty and makes the best toasr!!

Vickie link

2/21/2019 06:36:32 am

Wondering what I did wrong, my dough didn't rise very much. Sat for 16.5 hrs. Any hints. I set it on top of refrigerator

2/21/2019 04:03:54 pm

You don’t want to let it rise for too long. It will bake up a bit deflated. 16.5 hours is too long.

2/21/2019 04:06:36 pm

I wonder if the top of fridge was too warm as well - for that long of time - try less then 13 hours and not on top of fridge

Rosita link

4/30/2020 01:59:53 pm

I´m thinking that the refrigerator vibrates and doesn´t allow the rising to take place properly. Next time leave it on the countertop as directed. The recipe calls for 13-18 hour rising so I think the time you allowed it to rise was adequate.

Rose

2/21/2019 07:28:39 pm

I needed to add a full extra cup of flour to this recipe. It was the consistency of hot lava before I did. Then as a result the bread was too dense. Will have to play around with the quantities.

Sue link

4/27/2019 07:44:10 pm

Rose, I WEIGH my flour. I use 360 GRAMS. Bread turns out great. I also added Asiago cheese and fresh Basil... My waistline hates me now ;)

Christina

8/13/2020 01:30:56 pm

Same thing here. It was a runny mess. I added a ton more flour. I haven't cut it yet, so we'll see how it is. Disappointing. And I'm not a novice at bread making.

Fred link

2/25/2019 01:10:11 pm

Any information on cooking method for cooking with the Dutch Oven on campfire instead of in an oven? Bigger oven, more coals on top for the last 15 minutes?

Paul

3/1/2019 05:37:41 am

Englishman living in Germany would love to try your recipe but am really curious as to what “Everything topping is and would you happen to know where I could buy it on line.
Thank you

Paul

3/1/2019 08:02:29 am

The everything topping mix is listed above so you can make your own :)

Sandi Poniatowski

5/26/2020 12:00:07 pm

You can order “everything but the bagel mix” on Amazon.com assuming you have it there.

Connie

3/3/2019 08:21:02 pm

Hi Diane, I made the bread using 2 cups AP flour and 1 cup rye flour. The batter was REALLY sticky and loose but I didn't want to add much more flour. It came out delicious but didn't rise very much and was a bit denser than it probably should be. Could thenrye flour have been the reason? I would prefer to use more nutritious flours if possible.

3/5/2019 07:00:05 am

It quite possibly could be the rye. I’m sorry that I don’t know the answer definitively. I would ask you to ask the lovely folks at King Arthur Flour how flours May effect rise... they are always really helpful. I know levels of protein are in each flour and could be the culprit...

Alison

5/24/2020 10:33:12 am

Rye flour doesn’t have the gluten in it that regular bread flour does, which changes the elasticity of the dough. When I make rye bread the recipes usually call for gluten flour to be added, maybe 1/2 tsp gluten flour for the cup of rye

Julie

8/8/2020 12:48:38 am

Adding 1 teaspoon of vital wheat gluten will give your bread the strength it needs. Bob's Red Mill (in most grocery stores and at Amazon) makes a very good one and is relatively inexpensive. I do all my baking with AP flour but to make bread I add the vital wheat gluten and it turns out perfectly.

3/4/2019 12:28:18 pm

I made this using 2 c AP flour and 1 c rye flour because I would prefer to use healthier flours. The bread didn't rise as much as it should have and came out a bit dense, but delicious nonetheless! Could the rye flour be the reason for the lack of rise? Should I add more yeast to remedy this?

3/5/2019 07:09:50 am

KAF’s Recipe for No Knead Healthy Grains Bread might be what you want to look at - look it over on the KAF site - they’ve had to rewrite that recipe the end product be lighter and fluffier...

3/5/2019 07:04:00 pm

Thank you very much! I will check it out.

Perry

3/26/2019 01:09:56 am

I just made this for the first time and used whole wheat flour. I added another 1/4 cup water and let it rise 24 hours. I also allowed it to rise a bit after forming (about 1 1/2 hours). I had the dough sitting on a piece of parchiment paper that was brushed with olive oil. I used a 5 quart Lodge cast iron dutch oven. I added flax, pumpkin, and sunflower seeds to the everything mix. It came out a little dense, so I will be reducing the 24 hour time to 13 as suggested in previous comments. The flavor is amazing and I will be experimenting more after I actually make the original recipe! Thanks for the idea and the recipe.

judith judge

4/6/2019 05:56:02 pm

i am going to try this bread it looks so good. i was in the xmass tree shop last week and bought a jar of everything bagle mix but i am going to try your recipe also can you use instane yeast and how long do you preheat the pot. thank you

4/10/2019 12:19:40 pm

I'm not sure how "instant yeast" would affect the long rise time in this recipe

Darlene Frawley

4/9/2019 08:35:16 pm

Followed directions exactly. Came out perfect. Great recipe. Thankyou.

4/10/2019 12:18:19 pm

I'm glad you love it too - its been super popular

Alice

4/24/2019 08:00:26 pm

I am confused about the water temperature part. Can you explain further? Thank you

4/25/2019 01:28:54 pm

you want to check what water temperature your yeast calls for (usually on the yeast package) mine has a range of 90-110 **too hot and it won't activate properly and too hot and it will scald the yeast and not bloom...

4/26/2019 08:36:12 pm

Hi, Just made your everything bread recipe. Used sesame, linseed and nigella seeds as that is what I had on hand. It looks amazing and tastes great! Followed the recipe exactly as it is a winner!! many thanks, Regards MJ

4/27/2019 07:50:19 pm

I WEIGH my flour. I use 360 GRAMS. Bread turn out super. I made a savory loaf with Asiago Cheese ( NOT shredded, but cut in to it’s bitsy peaces) A little less than a 1/4 cup. Added about 6 fresh Basil leaves cut in half lengthwise. So, so good.

Pat

5/13/2019 11:44:08 am

I started this bread @ 1:30 yesterday afternoon. Put in oven @6:00 in the morning. Just tasted it @ 10:30. It was so good I told my better half he could not have any LOL. All I have to say is YUM YUM YUM. Thank you for the posting. Pat

David

7/2/2019 08:27:46 am

Just made this bread.....totally flopped. Followed recipe to a T. Lots of time and ingredients wasted.

Kristin F.

7/31/2019 09:18:02 am

This recipe is amazing!

Do you have any variations for a sweet bread?

Cynthia

9/10/2019 06:37:34 am

Any suggestions on a compound butter that will compliment this bread?
I plan on gift-giving.

9/10/2019 08:06:43 am

Maybe a black pepper/rosemary butter would work nicely...I love rosemary in toasted bread...

Rich link

10/3/2019 02:40:54 pm

Can I use kitchen aid mixer instead of the by hand technique and my oven has a 100* bread proof setting. Can I use bread proof method instead of having to wait for bread to rise in the manner you described? Thank you!!

10/6/2019 09:14:34 am

This recipe is for a "no knead" bread - I suggest that you use a bread recipe that is written and designed for kneading if you want to use your mixer and proof setting on your oven. this dough sets for so long - not for a rise but, to have the yeast activate.

Catie

11/3/2019 12:28:36 am

Hi i have never used yeast before. The package says to dissolve the yeast first before adding to any dough. Should i add the half tsp to the cup and a half water and then add it to the flour mixture? Or add warm water to everything at once?

Tanya

10/10/2019 11:28:39 am

Would a 5qt cast iron deep skillet with lid work, or would it rise too high and make a mess?

Eli link

10/31/2019 11:30:51 am

This bread is so fabulous! I've made it countless times now, and it's always a huge hit. Easy to make, perfect ratios, great flavor, and comes out crisp and soft all at once. The base bread is awesome on its own and we've used it with other herbs as well, such as rosemary & fleur de sel, to great success. Thank you for this recipe!

1/21/2020 10:38:00 am

Thanks for your comment! its a wildly popular recipe and we love it too!

Jillm722

11/5/2019 08:48:38 am

I don’t have a cast iron such oven. Will a stainless steel such oven work?

1/21/2020 10:37:11 am

You want a vessel that can withstand and retain high heat and a tight fitting lid - I have not made this in anything other then a cast iron dutch oven - sorry.

11/17/2019 05:32:53 am

Threw away the dough after 14 hours. No bubbles an too sticky. Disappointed.

11/17/2019 07:09:10 am

It sounds like perhaps your yeast wasn’t active (had died)

Heather

11/18/2019 08:25:08 am

I was wondering if you ever tried this as a gluten free version?

1/21/2020 10:36:05 am

I have not but, let me know if you do - what your results are!

Gloria

11/27/2019 08:06:28 am

This is now my go to bread for those days when I feel like baking some homemade goodness. No fail rise and the inside is done perfectly. The aroma while cooking is WOW!., you'll see....I even got a request from my friend to bring a loaf with me on Thanksgiving. I have one in the oven right now.

4/16/2020 08:34:40 am

That is so great to know - and how neat to share at Thanksgiving - I hope it was a wonderful time :)

1/9/2020 09:24:09 am

This is the most amazing bread recipe out there. Foolproof every time.
I have shared recipe with friends, they love it too. Thanks so much for sharing this easy, and delicious recipe.

1/21/2020 10:40:38 am

Its a super tasty and easy bread - isn't it - thanks for letting me know you like it!!

William Moss SR

1/16/2020 12:52:42 pm

can this be made in a bread machine?

Bethany

1/19/2020 03:29:16 pm

I was wondering that same thing!

1/21/2020 10:34:44 am

the reason for using a scorching hot dutch oven is for the high heat - I'm not sure a bread machine would get hot enough - if you do end up trying it - let us know the results.

1/21/2020 10:33:53 am

I don't think that a bread machine gets hot enough and sadly I haven't tried it in one -

Brenda Garzon link

3/4/2020 02:21:36 pm

Wonderful tasty bread, turned out exactly as shown. I used a Pyrex casserole in my large toaster oven. Thank you for this great recipe.

Jody Potter link

3/5/2020 10:10:02 am

Can you freeze this bread ?

Ashleigh

3/17/2020 02:32:12 pm

I made this using a store brand flour (not KA) and my dough seems super stiff. Think thick play dough. Should I add more water?

Lori

3/19/2020 05:12:19 am

I recently started making homemade breads. This is the easiest, most AWESOME bread ever. I have probably made 10+ loaves now and everyone loves it! I purchased a 3.5 quart glass dutch oven (safe to 542 degrees), line with a circle of parchment paper and good to go! Also found a good recipe for dipping oil - it's been a hit!!! Thanks for the recipe!

3/19/2020 08:19:08 am

Looks yummy. My son loves bread and i would like to try this. I dont have a dutch oven. Can i use a pyrex with cover instead? Please let me know. Thank you

Catherine

3/19/2020 01:21:46 pm

I absolutely LOVE this recipe! It’s my go-to now and I always recommend it when people ask!

Darlene link

3/27/2020 10:16:28 am

On man, this is dangerously good!!

Megan

3/28/2020 09:28:44 am

My Dutch oven is only safe to 375 with the lid on. Do you have an idea how long I should bake at that temp?

Michele Dorreman

4/5/2020 08:51:16 am

Do you have to use King Arthur flour?

4/16/2020 08:29:57 am

No you don't ;) It's just my preferred brand

4/7/2020 09:12:26 am

Okay, first of all, this is a GENIUS recipe. All I have is instant yeast, and I made this last night before bed and it rose for 11 hours. Absolutely perfect. My husband said it's the best bread he's ever had. Had it for breakfast with a little butter. YUM. Make this! You will be so pleasantly surprised!!

4/16/2020 08:30:22 am

Yay!! It IS dangerously good ;)

Danielle

4/7/2020 10:49:52 am

Fantastic recipe! I made 3 loaves this weekend, 1 for me and 2 to drop off on friends porches. They loved it!

4/16/2020 08:30:50 am

Awesome! and how sweet of you to bake for friends ;)

Sandra

4/8/2020 07:55:44 am

I make this bread often. Love it! I vary the seeds and flavoring a little and found that I use a teaspoon of garlic powder along with the everything mix.
My Grandson loved it so much, I taught him how to make it, then I gave him a dutch oven, 5 lbs of flour and some yeast for his 13th birthday. He was thrilled!

4/16/2020 08:31:38 am

THAT is awesome! you should send me a photo of his bread and I'll share it on my facebook site ;)

Sandi

4/10/2020 06:13:07 am

I use a sheet of parchment paper, put loaf on and lower into the Dutch oven fold over paper sticking out and put lid on then can use the paper to remove baked bread very easy and safer!

4/16/2020 08:32:12 am

NIIIICE! great idea!

Kitty Avila link

4/12/2020 11:05:32 am

I dont have a dutch oven, can I use a cast iron skillet instead?

4/16/2020 08:32:46 am

yes! give it a try! just make sure to have a TIGHT FITTING lid to keep any steam inside vessel

Lynn

4/14/2020 01:37:19 pm

Can this be made in anything else besides a dutch oven?

4/16/2020 08:33:26 am

Yes! just make certain whatever vessel you use has a tight fitting LID and that its oven safe to the temps for this recipe.

DMR

4/16/2020 12:46:26 pm

How can I use instant yeast in this recipe?

Jodi

4/26/2020 11:57:09 pm

Can I use KA bread flour? I’m asking because I use if for pizza and I have two bags right now. Thanks you!

4/28/2020 11:26:45 am

KAFBread Flour should work fine - its just a higher protein content-

Kyla

4/27/2020 10:20:42 am

Can I put it in the oven on the warm setting for half the time rather than sitting on the counter and waiting a day?

4/28/2020 11:28:24 am

I cannot confirm that would work any faster - you definitely don't want your oven on - or you'll just slow cook the bread during that needed rest time

Karin

5/3/2020 09:04:11 pm

Delish! We used KA bread flour & TJ everything seasoning! Perfect!!!

Candace R

5/5/2020 09:51:46 am

I made this today. I let it rise overnight, about 12 hours. It would not let me fold the edges and was flat. I went ahead and baked as is at this point. It looked more like a pie when it was done. Very hard outside, but fluffy inside. I’m thinking it was the yeast? I used the fast acting/instant yeast, not thinking, and it probably sat too long. Would love to know others thoughts and what brand yeast you all use. This was my first time baking bread.

Nancy

5/27/2020 11:24:05 am

Candace, my loaf also didn’t rise much - only to a little under 2” - hard outside, soft inside. Maybe that’s all it is supposed to rise. I wish someone would answer your question and mine. (I sent a similar comment.)

Janeil

5/6/2020 09:25:27 am

Fabulous recipe. I followed recipe exactly except used commercially prepared everything seasoning and lowered oven temp 25 degrees because I used convection oven. I used a Corning ware dutch oven and parchment, because I was afraid of sticking. I will repeat this recipe again

5/27/2020 03:13:52 pm

Thanks for sharing :) Great to know - Diane

Amy

5/8/2020 01:35:18 pm

Any tips for using instant yeast with this recipe? First time bread maker here!

5/10/2020 04:10:14 pm

To substitute instant (or rapid rise) yeast for active dry: Use about 25 percent less. For example if the recipe calls for 1 packet or 2 1/4 teaspoons of active dry yeast, use 1 3/4 teaspoons of instant yeast. And you do not need to prove the yeast, just add it to the dry ingredients.

5/12/2020 10:51:52 am

Thank you! And with that decrease in yeast, the rise time would be the same as in the recipe?

5/27/2020 03:10:11 pm

all should be the same...rise and bake time.

Linda

5/10/2020 10:06:31 pm

I do not own cast iron cookware. Am I able to use a Corning ware dutch oven. Thank you in advance

5/11/2020 07:49:59 am

You should be fine - the cast iron retains heat best and lids are usually heavier and tighter fitting but, as long as the lid fits well - it should work.

Grace

5/14/2020 08:45:16 am

I made this recipe twice in two days with the same results. A very dense bread. Great for eating with soup. it didn't appear to have those little air bubbles but I baked it anyway. I'm using active dry yeast which I just recently purchased. Could you please tell me if it's supposed to be this dense?

5/27/2020 03:11:19 pm

it shouldn't be overly dense but, its not light airy bread either...

Pamela Duncan

5/16/2020 01:54:30 am

I do not have a cast iron dutch oven with a tight lid. Can I cover tightly with aluminum foil?

5/27/2020 03:12:43 pm

make sure to get a really TIGHT seal

Arcelynn

5/24/2020 05:14:07 am

Really great recipe! I made one loaf last week to test out and turned out so good! Now I’m making 5 loaves to share with family!

Question is if I could double the recipe to make 1 big loaf or if I should cook as 2 recipe-sized loaves?

5/27/2020 03:12:09 pm

I'd cook as two - I've never done one big loaf

Hilary

5/27/2020 09:42:42 am

Any tips on keeping the minced garlic/onion from burning and causing bitterness?

5/27/2020 03:09:08 pm

You want a dry mix - not a garlic with oils in it that will burn from the high heat... garlic will burn into a bitter taste - perhaps switch to some garlic powder

5/27/2020 11:17:55 am

Please tell me if after baking the loaf should only rise to a little less than 2 inches.

5/27/2020 03:07:55 pm

that does seem rather "flat"...is your area humid? or dry? and did the dough feel ok? it could be that your dry yeast is starting to expire

5/27/2020 03:20:56 pm

if you look at my "Dutch Oven Crusty Bread" there is a photo of the bread cut in half ((near the bottom)) its a domed loaf - approx. 4" at the highest...

5/28/2020 08:41:38 am

Thanks, Diane. I’m guessing that may be my problem.

5/27/2020 03:31:03 pm

Diane, I had just opened a new package of yeast that expires 01/22. I live in Memphis, so yes, it is humid here. The dough felt somewhat doughy after cooking but still okay. After rising it was very wet and needed a quite bit of extra flour added before putting it in the pan. I’ve been a bread baker for a number of years o not new at this. Could it be remaining “low” after fully baked because the Dutch oven was shallow, not a smaller and higher pan. But there was still plenty of room for it to rise more. Thanks for your help.

Maggie

5/28/2020 10:44:39 am

I don’t usually leave comments but thought I should for this recipe because this was such a delicious bread! My family LOVED it! It was gone within 15 minutes!! Thank you so much for a simple, delicious recipe!

Ann Lynch

5/29/2020 08:04:36 am

I just made this! The kitchen smells divine! It is gorgeous, too pretty to eat!

6/3/2020 08:49:39 am

Is it necessarily to let this rise for so long? Mine looks ready to go and it’s only been a few hours.

6/4/2020 03:20:57 pm

What would be the ideal size Dutch oven for the best outcome? My Le Creuset covered pan is 2” high and 11” wide. Would that make a difference in more than just the shape?

6/20/2020 09:02:07 am

Love it,finished Hubby and I finished it the day it was baked.

7/24/2020 02:40:58 pm

Made this three times and it’s perfect every time! I feel like a bread queen when I pull it out of the oven and it’s perfectly golden brown on the top with that crust and so soft in the middle. Making more to have soup with. Thank you for the recipe! Will keep it for life.

Kathy

7/25/2020 09:13:00 am

It worked! Mine turned out just like the picture! It was so good and tasty. I used Crazy Jane’s Salt for the seasoning. I only let it rise 14 hours. Maybe a little less than the recipe called for. It worked out really well. Delicious!

Brandi

9/7/2020 04:45:02 pm

This bread is easy to make and delicious! Great for a beginner bread baker.
I Put some salted butter from the farmers market on it, so delicious!

Joy

9/12/2020 09:06:33 pm

i tried making it and it’s really easy and most of all, it tastes sooo good😋 will make it again for sure👍🏼

Bernice Singleton link

9/14/2020 09:47:15 am

Easy to make but I found it difficult to keep its shape while moving it from the counter to the Dutch Oven. It had looked perfect before. I had plenty of flour under it. What did I do wrong?

9/18/2020 09:25:02 am

I wonder if your humidity was higher that day? that can affect how much water goes into the recipe and still makes a cohesive loaf without being "runny"... were you able to bake it? I'm in a high mountain dessert and usually NO humidity - I have to often times add almost double the water to my bread recipes because we are that dry here...

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'Everything' Bread

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