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This homemade bread recipe tastes like life at 10 years old –> all delicious & nostalgia-like.

Are you sitting down?  This is theeeeeee best homemade bread recipe.  The. Best.  It’s a staple in our home now and it’s delish. If you try to get me to buy bread in a store, we will need to talk. The bread recipe is waaaaaay simple to make.  It only takes 4 ingredients (and one of those ingredients is WATER) and it’s no-fail perfection!

P-E-R-F-E-C-T-I-ON.

You’ll absolutely freak your face.

The best homemade bread recipe for DELISH French bread !!! It's so easy to make! Only 4 ingredients! The homemade bread tastes amazing ! | DESIGN THE LIFE YOU WANT TO LIVE | Lynne Knowlton



COVID UPDATE : It is sometimes difficult to buy yeast at the grocery stores. If you are stuck, without yeast, read to the bottom of this blog post, how to make your own yeast / sourdough starter !


Living life in the slow lane

Baking bread just makes life feel good, doesn’t it?  Homemade bread tastes like life at 10 years old… all delicious & nostalgia-like.  It may sound strangely weird, but I find that if I have a tidy home, light my all time fave unscented candles (we burn them daily) and bake some bread … well… everything wrong just feels right again.

I truly believe that when you quiet your mind and clear your space …. everything changes.  You think better.  You feel better.

For as long as I can remember, I’ve always been inspired to live an unhurried life.

It is how I Design The Life I Want To Live <—See how I just threw those words in there? LOL.

Slowing down.

Appreciating the little things in life.

 It’s where it’s at.

{   Bake bread.  Be domestic, dammit.  }

Want to jump straight to the recipe ? Enter your email here …


You could lock me in a room for forever with this bread.  It’s that good.  It’s fantastic with butter. and cheese. and olives. and wine. (times three)

I want it in my face right now.

Did you know that there are 4,738,990,845,790 gazillion trillion recipes on the internet, for homemade bread ? Don’t even think about fact checking this. I think the internet is down.  It will also take you a lifetime to find the best ones.  Not that I did that.  I totally did that.

The point is, there’s only one good bread recipe. This is it.



All my feelings are right up there ^^^^
  On that cutting board.  It’s theeeee easiest bread to make.

dutch oven faves

Cast iron, enamelled cookware is fab for this bread and Le Creuset does make some gorgeous ones. The problem is, I can’t afford Le Creuset for my homemade bread recipe.

If you can find Le Creuset on sale, or if you are independently wealthy with money trees in your backyard (in which case, you should invite me to your island home) … Le Creuset is ahhhhmazing.

I linked to alternative, more affordable cast iron enamelled dutch ovens here. They are sold on Wayfair, and the great thing right now is that Wayfair ships quite fast.

This one is even on sale!!!!!!  <—- hOLA !! And it is Wayfair too.

This dutch oven is also a super reasonable price and it has over a thousand reviews. Wow!

Our friend recently bought this dutch oven in matte white, and she loves it. It’s affordable too!


The best homemade bread recipe for DELISH French bread !!! It's so easy to make! Only 4 ingredients! The homemade bread tastes amazing ! | DESIGN THE LIFE YOU WANT TO LIVE | Lynne Knowlton

 

I don’t know how else to describe this homemade bread recipe other than:

!!!!!OMG OMG OMG!!!!!  

You’ll lose your marbles over it.

RECIPE

I N G R E D I E N T S


3 cups all purpose flour

We use organic unbleached all purpose, and it’s also easier to find these days. You can use whatever floats your boat.

2 tsp salt

¼ tsp rapid rise / instant yeast (tips listed at end of post)

1 ½ cup lukewarm water


PS. Need a whole wheat alternative?….Substitute whole wheat flour for up to 2 cups of the all-purpose flour. The recipe would therefore have 2 cups of whole wheat flour and one cup of all purpose flour.

Enter your email in the form below and the ingredient details, instructions and baking tips will be emailed directly to your inbox as a printable recipe card.


Easily print the recipe card on your home printer, or save it in a bookmarked file.





* This signs you up for our amazzzzinng (infrequent and fun!) newsletter. If you opt out and unsubscribe, I promise I won’t toilet paper your house.

PS. The recipe card should be emailed to you within 5 minutes. Don’t see it in your inbox? Take a peek in your spam folder. Email robots are cunning sons of guns who like to squander away high-roller info into your junk mail. Still no luck? Add lynne@lynneknowlton.com to your contact list or email us directly. We got you. x

Now for the bad news.  If you eat too much of this no-knead french bread, you may end up with a permanent life preserver draped like a fat hula hoop around your hips.  These are my first world bread problems. My struggles are real.


The best homemade bread recipe for DELISH French bread !!! It's so easy to make! Only 4 ingredients! The homemade bread tastes amazing ! | DESIGN THE LIFE YOU WANT TO LIVE | Lynne Knowlton
T I P S


Don’t take shortcuts.  They take too long.

{  Except this time.  I have a couple of bread making short cuts.  }

First, go check the recipe card in your inbox.

I’ve added a few extra details below to make it even easier for you.

This recipe is super simple to make.

It’s literally fool proof, and requires no kneading, or crazy bakery skills.

You got this. Here’s how…

1.

Tea towel :  Sometimes I skip the whole wrapping it in a flour-y tea towel bit. Rather than put the ball of dough in a couple of tea towels, I literally just put the ball of dough back in the bowl and cover the bowl with saran wrap and /or a tea towel .  Easy. Sneezy. Lemon. Breezy.

2.

 Tight sealed lid :  Do not take a short cut on the tight sealed lid / dutch oven thannnng when baking.  It needs to be something with a tight sealing lid <— I screamed that.  And preferably a cast iron enamelled pot, because they hold the heat beautifully and are heavy duty thick (less likely for your bread base to burn as well.) Be sure to buy a pot where the lid can also be heated up in a 450 degree oven annnnnnd don’t forget that you need to heat that dutch oven in the stove while it’s preheating for the bread. Remember.  Cast Iron and/or tight sealed lid.  Supes important. I bought this one recently when it was on sale. (cutest lid ever). This cast iron enamelware dutch oven has FANTASTIC reviews. I have the most luck, making this bread, when I use a cast iron enamelware dutch oven.

Note to self: If you accidentally touch your pot without oven mitts on…. ooooooooooooouch….life is ruined.  Time to call a hawt firefighter.


3.  

Dutch oven size :  I believe the 4.3 quart dutch oven is the smallest you could go when making this bread…. I cheat and use one that is quite big.  We use it for casseroles and other family meals too. I already stole owned the larger sized dutch oven, so I just went with it.  My dutch oven is the size of Australia.  Here’s the thing…. you can use it for all kinds of other meals too. So, for the win. In this case, size doesn’t matter 🙂


4.

Small loaf :  All of that was the long way of saying, this recipe makes a small loaf of bread, not a massive one…. and it’s basically PERFECT.   And it’s easy to do.  And it will be the best bread you’ve ever eaten.  And it will change your life.

The best homemade bread recipe for DELISH French bread !!! It's so easy to make! Only 4 ingredients! The homemade bread tastes amazing ! | DESIGN THE LIFE YOU WANT TO LIVE | Lynne Knowlton


You’ll squeal like a tool when the bread pops outta the oven. Here’s another hot tip. When the bread is done cooking, rather than take it out of the oven right away…. just turn off the oven…. leave the door cracked open a bit… and let it cool down inside the oven for about 20 minutes or so. It really makes for a nice crisp outer crust.

I double dawg dare you to see how long you can wait before you want to put it in your face. PS. Wait a minimum of one hour for the bread to cool, before slicing. Dare.

5.

Tips: I use a wooden spoon to mix. It just works best. I also like to use a ceramic bowl for mixing, as the plastic wrap sticks nicely to the bowl, and you can get a nice tight seal for when the bread sits overnight in the bowl. I have tried stainless steel bowls but it’s no-bueno for me.

6.

I cut a little hashtag in the top of the loaf right before I pop it into the oven. I score it pretty deep, and wowsers. Nice!! It looks pretty and the bread bakes with a big crevice at the top. My fave! Here’s the thing. Scoring your bread is actually really important. Give it a strong score with a super sharp knife, right along the top, so the bread has a place to ‘break open/ release steam’ as it is baking. SCORE.

7.

For washing the bowl, let is soak in some hot soapy water. Clean it with your bare hands, as the dough is super sticky on cloths, sponges, all the things. The easiest clean is straight up with your nak’d hands.

8.

Storage: That is a tricky one. We basically never have any left over, because it is THAT GOOD. If by some crazy chance we have leftover bread, I use plastic wrap on the cut edge only, and wrap the loaf in parchment paper or wax paper. We also use a bread box. I dunno if it really works, but I like it. I’m a weirdo like that.

9.

Instant or Active yeast :  It may be difficult for some to find instant-rise yeast these days.  GAH, right?  The good news is, you can use active dry yeast if you don’t have any instant yeast. The difference between instant and active dry is, active dry yeast has a larger granule and needs to be dissolved in water before being able to use it. Instant yeast has a more fine texture and can be mixed right into dry ingredients with no pre dissolve required. Dissolving the yeast in the water only takes an extra minute or two, and is totally do-able.

 

Best tips for working with yeast

How to check if your yeast is fresh : If you suspect that your yeast may be a little old, there’s an easy way to make sure it’s still active. Measure out the liquid (room temperature or lukewarm!) for the bread recipe and pour about a half-cup of it into a bowl. Sprinkle the yeast and a pinch of sugar over the top, give it a stir, and let it sit for a few minutes. If the yeast is still active, it will dissolve completely into the water and the liquid will start bubbling.

Keep Rising Dough Warm: Yeast works best at temperatures between 70°F to 80°F. If your house is cool, place the bowl somewhere warm. If your house is very warm, the dough may rise quicker than expected.

Store Unused Yeast in the Freezer: Freezing yeast will put it on pause and extend its active lifespan. Seal the yeast in an airtight container before freezing.

NOTE : if your bread does not rise, it is likely because your yeast is not fresh. Remember to store the packets in the freezer for next time. Another culprit could be your flour.

Just remember, yeast is a living thing. There are conditions that help it thrive and conditions that slow it down. Treat it kindly and make it comfy, and you’ll be turning out beautiful no-knead French bread, no problemo.


starter

With COVID, it has become increasingly difficult to buy commercially prepared yeast. Almost impossible, Am.I.Right?!. GAH!

Here’s the good news! You can make your own starter/yeast. It is called a sourdough starter. Yes, initially the process of the first week of making the starter will take longer, but it takes minutes a day… and then you will be able to make bread for the rest of forever. It is a beautifully tasty bread too.

I be lovin’ it.

I found, as I started the journey of learning how to make the sourdough starter, that I didn’t like all the waste of throwing away the starter as it grew. I also failed about 438597 starter recipes. Then, I found Bake with Jack. Here is his super easy recipe for starter, and with no waste!

The secret to a successful starter is to keep it in a nice warm place. And to not give up. Feed it every day. The bread is DIVINE. And I have a no-knead bread recipe coming soon // made with starter. Get started 🙂

Hawt tip: Having a scale realllllly made a difference for me. My food scale is super old, but I found this one with thousands of positive reviews. There are some here too that look pretty great, affordable and all have the tare function. The one thing to look for when buying a scale is the tare function. The tare function resets the scale to zero and automatically subtracts the weight of a bowl or jar from your measurement. So basically, you can view the exact weight of your starter without worrying about the math. Oh thank gawd.

Follow along on our journey on Instagram. We can do this together! Check back to this blog post again soon, as I hope to adapt our recipe to making it with a sourdough starter.

Big love and happy baking !!

PS. SHOP OUR BREAD MAKING FAVES below…



Also, how much bread is “too much bread?” Asking for a friend, who’s considering weight watchers.


Tell us your baking stories!

{  We need these details to thrive in life  }

What should I bake next?  <— I happy hollered that.

This apple crumble recipe? Brownies?  Cookies?  Banana Bread?

What is your fave recipe evarrrr????!!!!

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  1. Mari-Lynn Wells says:

    Hi Lynne!
    I’ve been making your bread recipe for a month now, and every time my kitchen smells like a fancy bistro bakery! (Hmmm, think Williamsford! :)) I’ve adjusted the recipe at times and added seeds and nuts and cinnamon at first, and then folding in raisins (any dried fruit) before the dough sits for two hours. Voila…muesli bread for breakfast.
    The recipe brought back memories of my uncle Steve who passed away a few years ago…a consummate home chef he got into bread making just before then and this was the same recipe he used. My aunt was so pleased to hear I was making it. Thank you for bringing on that memory!! ML xo

    • Lynne Knowlton says:

      Hi Mari – Lynn !!!!

      How have you been? Ohhhhh the smell of Williamsford Pie Company / bakery … I love that smell! So happy your home sweet home smells that way too!!! And what beautiful memories.

      I need to try your muesli bread for breakfast! Great idea!! Do you add anything else in? Anything for sweetness?

      #MakingMemories 🙂

      Big love!
      Lynne xx

      • Mari-Lynn Wells says:

        Hey Lynne,
        Loving retirement, loving being at home 🙂 I haven’t tried to add sweetness, only lots of raisins.
        In the dry mixture I added anything I had on hand I thought would be tasty and nutritious …sunflower, sesame & chia seeds, Hemp hearts, ground flax seed, pecans, almonds and pumpkin seeds (ground a bit in food processor)about 1/8 cup each, and LOADS of cinnamon. You could try adding nutmeg and/or cloves in small amounts to taste to enhance spice flavour and aroma.
        Some recipes add coconut….
        Next time I’ll try drizzling honey or maple syrup with the raisins as I fold the dough before the two hour sit. Be sure to keep the raisins in the middle so they don’t burn in the high heat. I divide the raisins and add as I make each fold.
        I just read your recipe again and realized I was not cutting a ‘vent’ in the top for the steam to rise out. That will make a big difference in the height of the loaf I believe.
        So happy to think there are so many kitchens in the world enjoying your shared recipe at this time.
        My next project will be to try an herb and cheese loaf…I’ll then have all my meals for the day planned!! No preservatives…right??!!
        Love ya…xoxo

  2. Barbara says:

    Hi Lynne,
    I love this bread recipe! It is so delicious, easy and fool proof. It has provided a nice diversion and tasty treat during isolation. The only problem I am having is keeping the bottom of the bread from either burning a bit and/or sticking to the bottom of the dutch oven. Any suggestions?
    Also, if I add fruit to the bread, when do I add it and how? I’ve also heard that some people add cheddar and fresh rosemary.
    Thanks so much.

    • Lynne Knowlton says:

      Hi Barbara,

      If you pop back over to the blog, and read the comment just above yours ( it just came in today from my friend Mari-Lynn ) she adds dried fruit to her bread too. She may have some tips for you. YUM.

      If the bottom of your bread is burning.. it can be caused by a number of things. Your pan may be too thin. I use an enamelled cast iron pan because it is thick and heavy duty. The thick walls of the pot help to insulate it and not burn on the bottom.

      Another idea could be to use parchment paper. I also use parchment paper in the bowl for when the bread is rising over night. Then, I can lift the bread out easily in the morning (like a sling) and put it in the pot (including the parchment paper)

      Two more ideas for you : Some people put their dutch oven/pot on a baking sheet, so that there is less heat on the bottom of the pot.

      The other idea is to put cornmeal on the bottom of the pot, and then put your dough in. Kind of like baking pizza dough. It puts a little buffer on the bottom.

      Hope that helps!
      Happy baking!

  3. Beatrice Decker says:

    This bread is fantastic. I am83 and have been making bread for 60 years.

    • Lynne Knowlton says:

      Ohhhh I am so happy to hear that you love it too Beatrice. Isn’t it so easy to bake, and so lovely? I’m obsessed.

      Happy baking,
      Lynne

  4. Mary says:

    Hi Lynn
    Very excited to try this. If I use traditional dry yeast chow do I substitute that. Alternatively if I substitute sourdough starter how does that change your recipe and how much do I use? With sour dough starter is it still no knead?

    • Lynne Knowlton says:

      Hi Mary,

      I finally figured out a starter dough recipe for no knead bread. Yay! Writing a blog post about it now. x

  5. Liz says:

    I made this bread yesterday and I must have done something wrong because it turned out very, very dense and stodgy. Also even though I covered the bowl with Saran, the dough developed an unappealing crust. Suggestions on how I may have gone wrong? My yeast was fine (good til 2021).

    • Lynne Knowlton says:

      Hi Liz, sometimes the yeast does say that on the packet, but for whatever reason, it is not the best. It is likely a problem with your yeast and you can test that ( directions in the blog post).

      The recipe is almost fool proof, but even I have baked a couple of duds over the years. The flour could also be the problem, if it is a dense flour, like whole wheat etc.

      Having said that, give it another go. Try another one again, it is really worth the effort. It is so delish ! Until then, you can use your other bread for croutons or even better… bread pudding 🙂

      Big love,
      Lynne

  6. Fran Booth says:

    Currently hitting the 21st day of self isolation here in South Australia and so I’ll make a fruit loaf – so going to make your bread tomorrow (I have dried yeast) to save going nuts – also have dried fruit and nuts (NUTS?) so could make a fruit loaf – Should I add a bit of sugar?

    • Lynne Knowlton says:

      Ohhhh Fran, how did it go? I bet it was delicious!! I’ve never tried it with nuts and dried fruit, but I think anything is worth a go, at least once.

      Happy baking!
      Lynne x

  7. Cazza says:

    Hi , so living in the U.K. we have 7g packets of instant yeast . Do I just need 1/4 tsp of this to 450g (U.K. equiv to 3cups ) flour .? Sooooooooo looking forward to making this . Xx

    • Lynne Knowlton says:

      Hi Cazza,
      Just double checking measurements, I think 3 cups of flour is equivalent to 384 grams, and yes.. you add 1/4 tsp of instant yeast to the 384 grams of flour. Hope that helps!
      Happy baking
      Lynne x

  8. Colleen Finn says:

    Lynne,

    What size dutch oven do you suggest? A few months ago I scored a beautiful yellow Le Creuset size 26, which is 5.5 quarts, at the outlet store in my town. It is so damn pretty I literally look for recipes meant for Dutch ovens just so I can put it on the table, haha. I’m wondering if the size of my Le Creuset in addition to not adjusting for the my non-quick yeast contributed to my fail on this?!

    • Lynne Knowlton says:

      Hi Colleen
      I use a fairly large Le Creuset too, which is about 5.5 quarts. 95% of the time, it works out great. If it doesn’t… I usually find that it is because the yeast is opened and not fresh anymore, or I have used too dense of a flour. I’ve discovered that it is good to keep open yeast packets in the freezer or fridge too, to maintain the freshness.

      Hope that helps!
      Cheers!
      Lynne

  9. Teresa says:

    My house is on the cool side so I use a heating pad on low/medium to help rise the bread dough.

    I have nearly the exact same recipe but uses a light lager and 1 tablespoon of vinegar for liquid rather than water. You won’t be disappointed.

    Stay safe…T

    • Lynne Knowlton says:

      Ohhhhh that sounds really good Teresa !! We are going to give that a whirl !! Thank you !!!

      Big love and happy baking !

      Lynne x

  10. Barb Stamm says:

    I’m going to try the bread,hopefully I can find yeast.
    Have you ever tried itt in the bread maker?

    • Lynne Knowlton says:

      Hi Barb!
      I haven’t tried it in a bread maker (because I don’t own one LOL). The thing about this bread is that it needs at least 12 hours to ‘rest’ and rise, so I am not sure if that would work in a bread maker. Could be worth a try tho!

      Let me know how it goes!

      Cheers!
      Lynne

  11. Karalyn says:

    I love making bread. It feels like a big achievement.
    Today I made banana bread. Tomorrow pumpkin and the next day good ol’ bread bread. Doing porch drops at all my families houses during the shut in. Sending love your way from Cali.

    • Doesn’t it feel sooooo fab to make bread Karalyn!? I love making it too. We are bread sista’s. haha. Do you have a fave banana bread recipe? And pumpkin bread recipe? Erhhhmergerd. Share with sugar bear. xo

      Sending love right back to you from Ontario Canada. xo

  12. Jill says:

    Wait, I’m confused. Where is the receipe? lol. How do I mix the ingredients? How long do I bake it for? Am I missing something?
    I can only see the ingredients list and the shortcut tips. Someone help me lol

    • Lynne Knowlton says:

      Hi Jill,
      If you enter your email address in the recipe card form in the blog post, the recipe, ingredients list, directions, baking tips etc will all be emailed to your inbox. Easy peasy lemon squeezy. Be sure to check your spam/junk folder if you don’t see it in your inbox.

      Happy baking!
      Lynne xx

  13. Maureen says:

    Lynne, do you have a GF alternate? Can I use any flour for the bread recipe?

    • Hi Maureen! I bet you could use GF flour in this recipe. Give it a try. I have used different flours… whole wheat, spelt flour and all that good stuff… and it turned out great every time. Hope that helps!

      Big love and happy baking!
      Lynne xx

  14. Yan says:

    Hi Lynn, I’m looking for your knitted blanket directions & how to make & what to buy. I’ve made 3 of them. Somehow i can’t find anymore. Can’t remember the color & what type of wool. I get your e-mails, yanphart@me.com is it possible for you to send? I need to make one for my daughter who is getting married.
    Thank you.

  15. Nean says:

    I LOVE, lerv this bread! I make it in my cast iron Dutch oven that I rescued and fixed up for cooking again! It turns out perfect every time! Thank you for introducing g me to this amazing deliciousness! Now a glass of red!

    • Isn’t it so yum, Nean? To tell you the truth, I’ve messed up the recipe a million times… with my timing.. cook times etc… and you are right….. it STILL COMES OUT PERFECT every time. It is like the bread that doesn’t give up. LOL. Lynne x

  16. Lin says:

    I have this recipe on my list to make. Have you tried any other flours, like rye, whole wheat mixed with white? Yer gonna hate me…our wee island recycles stuff by leaving things on the boulevard in front of their homes. One day as I was toodling home in my golf cart, there was stuff out. Like a raven spotting a ‘sparkly’, I spotted a red pot. I backed up, jumped out and there, to my amazement was a red Le Cretot. It’s a small Le Creuset oven. It is sitting in my cupboard waiting on me to make some yummy bread. Gonna do it soon, gonna do it soon, gonna do it soon……

    • Ohhhh my goodness Lin.. you lucky dawg !!! Yes, I have tried it with other flours and with mixing in herbs too. I have had great luckwith light spelt flour so far (that is the only one I have tried, other than organic all purpose flour)

      I’ve also added in herbs and even cheese !! So yum !!!

  17. Annick says:

    I made the bread!!! (Started early in the morning and just finished it now (11:02 at night)). IT LOOKS AMAZING! I want to eat the whole thing with some butter, but I will wait until morning (already ate too many cookies tonight, that will do). Seriously, I can’t believe it worked! It is beautiful, smells really good and crackles as it cools down on the counter. Perfect. My first actual bread success. I am very proud. Thanks Lynne. (P.S. I love this font, it makes you feel like everything you write is cool, like what you write!) (P.S 2 I am French and a great bread lover and connoisseur, or more aptly ”connaisseuse”, so I will let you know what I think of the taste tomorrow morning…. but it sure looks incredibly promissing.) Bonne nuit!

    • Annick Torfs says:

      It was bliss. Not only does it look like the perfect loaf, but it also tastes incredible. Very good bread! What a discovery. Thanks Lynne.

  18. hMh says:

    Respectfully, you do NOT need cast iron for this no knead bread recipe people!!
    You can successfully use a round Pyrex dish w it’s own lid that is easily found at Sally Ann or in Gramma’s kitchen and it will take a 450-500* oven! Have been making this exact loaf for 4 yrs. w/o fail as taught to me by a friend, and if u read all the no knead recipes on YouTube you will find that people use ANYthing they can get their hands on as long as it has a tight fitting lid to keep in steam…..so Plse. Let your readers know they can make it today! (Well tomorrow, after first long rise…) I have two different sizes of Pyrex and the benefit of a smaller-than-Dutch-oven size is the high rise on the bread and the ability to watch it browning w the lid on! Thanks for a beautiful site, loves it.

    • hMh says:

      P.s. My Pyrex cost $6 at the local second hand store and the other two I inherited from my grandmother …so they have been in use 40+ yrs. …..just make sure it is real Pyrex and/or says Oven Safe.!

    • That’s sooooo great to know! I have been baking this bread for f o r e v e r using a cast iron pan, and thought that it was the difference for making a difference. So great to hear you can bake great bread in a pyrex dish too!

      I watched a video ages ago too about a baker who makes the bread and he said that the cast iron really held in the heat, which made for a nice crispy crust and soft bread on the inside. So that is what I’ve always done, and it works GREAT.

      I love hearing alternative ideas!

      Thanks!!
      Lynne

      • hMh says:

        Mine is soft inside and crispy outside as well…Looks just like the one on the counter, I think what matters is that the lid fits well and it can withstand the heat…..cheers, love the site!

  19. Suzanne Joyce says:

    What a find!!! I am delighted to discover your website!!! Best thing to happen to me today! You inspire me 🙂

  20. Dana says:

    My stepmom-in-law has two! Le creusets at her rustic cabin. I have the on-sale-at-Canadian-Tire versions, which work pretty well. I’m going to make this bread tonight, instead of using up the 5 pounds of frozen bananas I found in the pantry today.

  21. Nicole says:

    Never mind, I’m wrong. “Generously” flouring the tea towel resulted in flour all over the counter, the floor, the oven, the pot and me. So. Much. Flour. And it burnt so the bread had a heavy bottom crust and a bitter flavour. 🙁

    What I will say is that covering the dough with saran wrap (pressed down to the top of the dough) while it does its thing overnight will prevent that weird crust from forming on it.

    • Hi Nicole !

      LOL… yes, I had the same experience with the floured tea towel too… that’s why I started skipping it. Now, I just put saran wrap tightly over the bowl as the bread sits over night and it works fab. Then, the next morning, I form the bread into a ball, and lightly dust it with flour and put the ball of bread dough back into the bowl. I cover the bowl again with saran wrap and let it rest for two hours. I wish I could rest for 2 hours too. haha.

      Preheat the oven to 450* (with the cast iron pot in it) and then when it’s ready, put the bread in the pot to cook. I just plunk the ball of bread outta the bowl and into the pot. Very fancy, right? ha.

      It turns out beautifully every.single.time.

      Hope that helps !!

      Lynne xx

  22. Nicole says:

    I recently found out the floured tea towel thing is to help your bread rise up as opposed to spreading out. The dough grips the tea towel, I guess? I’m not really clear on the science, but I think it was The Art of Doing Stuff that mentioned it. It might help your loaf become taller as opposed to wide in the Australia-sized pot? I’ve done breads similar to this before and love them. And I finally broke down and bought an enameled cast iron french oven just to try this recipe (I’ve seen them sold as part of a one-pot breadmaking set before). It arrived yesterday, but it’s been such a lousy week I haven’t made the bread yet. Might try throwing the dough together before bed.

  23. Tracie says:

    p.s. The beautiful Wayfair dutch oven you link to is not available in Canada it seems 🙁

  24. Tracie says:

    Hi Lynne,
    Your bread looks so amazing! I really just want everything you own, and then I will be happy. (especially the tree house, omg!) I used to always make bread when my boys were little and I had a family to cook for. I would also make those 3-ball rolls, plus some pretty fantastic cinnamon buns. And I was so thin! Those were the days, sigh….I used my granny’s recipe, which I’ve long forgotten, I’m afraid. This is the time to get back into anything “old fashioned” oops, I mean “artisan” lol…I may have to purchase one of those cast iron dealies and try this out. I’m very tempted…In the meantime, I’m off to purchase the big knitting needles so I can make my sister the blankie she’s been crying about…I mean, repeatedly asking for 🙂

  25. Michelle says:

    Hi Lynne,

    Great blog! Definitely plan on making this delicious bread!!! Where is your flour canister from? Desperate for some new ones…. Thanks!

  26. I used to sell Le Creuset so I have pieces I got on sale at my work, Chefs Retail store (before we closed). But I’d often hear people saying they would see a piece at a garage sale or second hand shop. It’s worth a try to keep an eye out. We also have an outlet here, wonder if that helps. But we always got color’s on sale because they’re getting discontinued, I’m sure other shops get it at that discount price, if you don’t mind that avocado green of previous year! An inexpensive option I used to recommend was Lodge cookware. Is it as good? Well I think we’d have to wait 50 years to see. My mom’s Le Creuset lasted longer than that! Thanks for the bread recipe!

    • Nancy says:

      About ten years ago I hit the motherlode of Le Creuset at a yard sale. Seriously, I ended up with about hundreds worth of stuff for FIFTEEN BUCKS. I think that they must have been a gift from a despised mother-in-law, because the woman who was selling it didn’t seem to ascribe any value whatsoever to the stuff. I got a medium dutch oven, a small dutch oven, three oval casserole dishes of different sizes, and a huge lasagna dish that weighs a hundred pounds (and which I gave away to someone who now considers herself in my debt forever, so win). All blue. I snatched that stuff up and ran with it to my car as fast as I could, considering I was carrying a hundred pounds worth of iron. I’m making your bread recipe today!

  27. Im gonna get on this recipe stat! Thanks for sharing Lynne and really? Does it end up on our backs? lol xo

  28. Auntiepatch says:

    OMG! You are so funny! “When you have a thought, set it free… it is going to disappear anyway” (I’m going to find a sign with this on it!) and “You and I passed out on the mall floor.. looking like dorks… dreaming of bread”! I can just see us doing that!!!!!

    I’m running for the kitchen! Have you tried adding olives to your bread? Or anything else?

    Give Michael a Magical Healthy Hug from me! Kick that Cancer Butt!

    Love – Auntiepatch =^..^=

  29. Veea'ne says:

    I flipping love this beautiful crusty artisan no knead bread ! I have been making it now for about 6 years. in my cast iron Dutch oven . I always put the dough on a big sheet of parchment paper before transferring it into the preheated Dutch oven, really helps so one doesn’t get burned..

  30. Sha ???? says:

    I do not own a cast iron pot, so would this recipe work in a loaf pan? Or bread maker? Also when they say let the dough rest overnight, how long is that? I want to make this bread like now Not tomorrow lol Oh how I would love to have some of my grandmas Newfie. homemade bread right now (bye bye diet. Hello yummy bread)

    • Hmmm. Good questions! Unless you have a lid for your loaf pan, then it wouldn’t work. The bread maker, nope. It needs to go in the oven, at a nice hot temp of 450* so you get that nice crunchy outer crust.

      Overnight… to tell you the truth, I’ve made the bread at 5 pm at night and 10 pm at night, and made it the next morning, and it was the same. You really can’t wreck the recipe… but you do need it to sit overnight.

      What’s newfie homemade bread?! I want to try that one!! Does it taste as ahhhhmazing as this recipe? You will need to be our taste tester. LOL.

  31. I never like cooking, but tasting this bread makes me wanna try and be all domestic-like!!!!!!!!!

  32. I love your style ,taste,and attitude! Keep it up!

  33. Shauna Q says:

    Love your sense of humor, zest….no not the lemon kind…lol
    You brighten my day! Now for the bread, can’t wait to try it…I have a Le Creuset…didn’t know that was what it was called…got it from somewhere years ago. ..aweful orange color but my oven is color blind…phew…
    Thanks again! Shauna

    • Hi Shauna!

      Maybe you stole your Le Creuset too 🙂 Oh wait. You probably would have grabbed a different colour. Hey, orange is the new black. LOL.

      Look out. The homemade bread recipe will change your life. And.You.Think.I.Joke. 🙂

      Happy bread making!
      Lynne xx

      • Jane says:

        That stove looks EXACTLY like the one my mother had; and it was old then!!! It had solid burners and three different ovens. She cooked beans and big roasts in it overnight and used Johnsons Appliance Polish on it. It dinged. It had Chrome.

        Thank you for showing me this.

        (Ever been to Flin Flon?)

        • Hi Jane

          It sounds like the same stove! Our stove is a 1950 Electric Moffatt stove. It does ding when the timer is done. So awesome. The light at the back lights up too. Chrome awesomeness.

          I’ve never been to Flin Flon. Maybe I should ! Love the name!

          Lynne xx

  34. Jane says:

    So curious to know where you got the 3 pendants – wire ones – over your kitchen counter?!?!? They are great:)

    • Hi Jane! I love the lights too, but they were on sale and discontinued. Drats, huh?!! I have had many people ask me about them tho, so I popped some alternatives/other options in my blog post of ones that I think are super pretty too.

      You may need to clear your browser to see the updated version of the blog post on your computer.

      Hopefully, one of the other options will light up your life <--- see what I did there? haha. Happy shopping, Lynne xx

  35. Sheri Hewetson says:

    Can you tell me who makes your pendant island lights? Thank You!

    • Hi Sheri,

      I bought our lights at Elte Market in Toronto, and unfortunately they are discontinued now. You inspired me to find some alternatives tho! I added them into the blog post. You may have to clear your cache and cookies <---wait...did someone mention cookies???!!!!! / clear your browser/ and refresh the page to see the pendant lights in the update of the blog post. Hope that helps! Big love, Lynne

  36. Michael says:

    I do LOVE this bread. I love the smell of it baking and I love the taste and texture of it. After living in Paris for years and having baguettes on the daily, this bread is making me not miss living there. Oh… btw, I finished the loaf last night when you were sleeping. Can you bake some more bread pretty please with a cherry on top? xo

    • Wait a sec. That was you? I wondered where the bread disappeared to last night. haha.

      I think I should name this bread “the secret to a happy marriage” ????

      Love you (anyway) LOL. Me xx

  37. Cindy says:

    RAKE RAKE RAKE!!! Not take my leaves!! Well they can take them if they want!
    Cindy

  38. Cindy says:

    Thank you for this delish sounding bread recipe!! In your defense, the recipe did not specify what size cast iron Le Creuset to use! I yelled that!
    Im going to make a loaf and fill my house with that insane smell and get every 10 year old in the neighborhood over here. Maybe they will take my leaves. 🙂
    Cindy

    • Erhhhmergerd Cindy, 🙂

      I know right?!! Oh phew. I looked for forever… and couldn’t find it… GAH. All this time, I thought I was mucking up the bread recipe… but I couldn’t figure it out because it TASTED GREAT EVERY SINGLE TIME <-- I totally hollered that, but didn't look like it filled the pot like the Le Creuset site photos. I thought I'd save that bread making // suffering so others didn't go through it. The struggle is real. haha. You will FLIP when you taste the bread. OMG. And the smell. So so so insanely delish. xx

  39. Cathy says:

    I remember as a little girl watching my grandmother make homemade dinner rolls in Neustadt, ON. She rolled up the dough into little balls and put three of them into each cup of a muffin tin. When they were baked, they smelled and tasted amazing! I was very impressed by her talent to make something so magical!

    When I have made a bread like this Le Crueset one, I’ve used a large cast iron frying pan and inverted a second large cast iron frying pan on top of it as a lid. That worked pretty well.

    • Cathy!!!

      I have a perplexing question. Why oh why didn’t I live next door? Neustadt is right.around.the.corner from where we are (okay, okay… 30 minutes) but that is right around the corner in country miles.

      The homemade dinner rolls sound divine!!

      Ps. Your site looks beautiful and I am going to try some of your lovely recipes! Gahhhhreat idea on using a cast iron frying pan !! BOOM. Love it.

      Happy baking 🙂 … except now I need to find a gluten free version. Hmmm.

      Lynne

  40. Craig says:

    Thanks… ????

    ???????????????????????? ????

  41. Debbie Bashford says:

    I have been making this same bread for years but I use a Sassafras Bread Dome. I have made it in cast iron as well and really there is no difference for me.

    • Wait a sec Debbie. What’s a SassaFras bread dome? That sounds super cool. I thought I was the only sass-a-fras around. ????

      Great to know that there is no difference for you. I found that the cast iron holds the heat really well and makes the outer crust on the bread really crunchy. LOVE that!

      Thanks for telling me about the bread dome!

      Lynne xx