Easy Fresh Bread Every Night in 5 Minutes

If you want fresh bread on the table for dinner, even on busy weeknights, this is the recipe for you!
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In this recipe, we're making up a big batch of easy no-knead bread dough that we'll pull from throughout the week for fresh bread on the table any night of the week.
With just 5-minutes of hands-on time, you can have fresh, crusty, hot, homemade artisan bread on the table in about an hour and a half. This recipe is perfect for beginning bread bakers, or home cooks who just want an easy recipe for delicious homemade bread.
For the full written instructions, visit the blog: homesteadingfamily.com/easybread
Grab the food-grade container I use in the video here (affiliate link): amzn.to/3ntsPU8
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MORE ABOUT US!
WELCOME! We're so glad you're here! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here: bit.ly/HFWelcomeVideo
Grow, Preserve & Thrive with us!
Visit us at www.homesteadingfamily.com and on Facebook at / homesteadingfamily
A few highlights you don't want to miss are our FREEBIES!!
Click any of the links below for instant access to free video training resources:
- Healthy Healing at Home- Free 4 video workshop on our herb course Herbal Medicine Cabinet: Colds
homesteadingfamily.com/HHHyt
- Bread Making workshop- Free 4 video workshop on our masterclass, The Art of Homemade Bread
homesteadingfamily.com/free-b...
- Meals on Your Shelf- Free 4 video workshop on canning. The Abundant Pantry: Canning
homesteadingfamily.com/MOYS-f...
Click any of the links below for instant access to these free downloadable PDFs:
- Homesteading Family's Favorite Holiday Recipes - A PDF download filled with our family’s favorite holiday recipe.
classes.homesteadingfamily.co...
- 5 Steps to a More Self Sufficient Life- Simple PDF download on 5 steps anyone can take wherever they are to start a more self-sufficient lifestyle.
classes.homesteadingfamily.co...
- Thrive Wellness Checklist- A simple PDF download for healthy living.
homesteadingfamily.com/TWC_YT
- Permaculture for Your Homestead- PDF download that is an introduction to permaculture with some strategies for applying it to one’s homestead and garden.
homesteadingfamily.com/PFYH_YT
- Carolyn’s Cottage Garden herb list- PDF with Carolyn’s favorite herbs for growing at home.
homesteadingfamily.com/CGHL_YT
- Carolyn’s Make-Ahead Breakfast Casseroles- Carolyn’s favorite make-ahead breakfast casseroles.
homesteadingfamily.com/MABC_YT
- Your FREE Guide to Preserving Eggs- PDF download with multiple ways to preserve eggs.
homesteadingfamily.com/Eggs_YT
- 5 Steps to a Healthy Garden- PDF download with an explanation of what makes healthy soil and 5 steps you can take to improve your garden
homesteadingfamily.com/5Steps...
- Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop.
homesteadingfamily.com/STC_YT
- Fearless Fermenting- A PDF on basic lacto-ferments.
homesteadingfamily.com/FF_YT
- Fermenting Tomatoes- PDF download on fermenting tomatoes
homesteadingfamily.com/FT_YT
- Preserving Culinary Herbs- Downloadable, step by step directions to drying, freezing and salting culinary herbs.
homesteadingfamily.com/PCH_YT
- Render Your Own Lard- PDF with instructions on how to render your own lard.
homesteadingfamily.com/RYL_YT
#nokneadbread #artisanbread #5minutebread

[@aaronernst220]

Warning for Australians!! Our tablespoon is 20 ml compared to 15ml tablespoon for America, UK and NZ. I tried this twice and it had an awful yeasty taste until I twigged and put way less yeast in and it finally worked 😊

[@nosrah9660]

Not even a tablespoon is safe from unit conversion.

[@shamroc34]

Cheers mate.

[@henrylinks1087]

*_UNIT CONVERSIONS MATTER_*

[@xoAmyTaylor]

Yep! I much prefer going by grams in all my baking. Less room for error 😊

[@identityrefused486]

@@xoAmyTaylor i wish all recipes included the grams. So much easier and less messy too

[@diazfamily2143]

This bread is delicious. I have made this recipe for years now. For a good sourdough flavor, allow the dough to sit in the fridge for at least 3 days. This brings out a delicious tang in the recipe & it cooks up perfectly. I use it for Baggetts, pizza dough, pigs in a blanket with our fresh farm brats, even individual rolls.. There are many ways to cook this. It is definitely a go to recipe....

[@HomesteadingFamily]

Sounds great!

[@judypeterson9952]

Oh, pigs in a blanket! Yum!

[@feedingthemultitude]

Tried this bread this morning. Only mixed 1/4 of each ingredient. It had the texture of a sourdough loaf. Very tasty. Thanks for sharing the recipe. Be Blessed & Be Well.!!!

[@FiatVTua333]

I was wondering what to do if I do not have enough flour. Thank you for sharing this. GBU!

[@AB-C1]

Great video, my nan used to bake her own bread every week right up until she died at 93, she was a great old school cook and actually my grandad on my dad's side(her husband) was actually able to cook aswell which was quite unusual for men of his age. He was multi talented could turn his hand to ANYTHING having grown up in poverty in London as both sets of Grandparents did, early 1900s, they literally had to just survive back then and some of them didn't.. both before and after both wars. Anyhow this reminds me of when I was a kid going around their house seeing her cutting the fresh bread. I also saw her do something I've never seen anyone else do, she used to stand the loaf on its end, butter it and then slice the slice off the top.. I always found that funny as never seen anyone do that before or since. Guess it makes sense you have the stability of the loaf when you butter it and then just cut the slice so it doesn't tear the bread... Anyhow cheers from London England just subscribed love the clear video and your presentation just great. 👍❤️💪😎🏴󠁧󠁢󠁥󠁮󠁧󠁿🙏

[@roseg1333]

My grandfather knew how to cook very well too. I think he was from the same generation or maybe a little older. He was born in 1906.

[@writeract2]

fantastic story would love to hear more partic about day to day lifestyle from that era - thank you.

[@maggiedoor6093]

I was raised in UK, my dad always buttered the bakery bread, then cut it. I think us kids were too heavy handed with the butter!

[@veronicarosario8461]

I love the vibes that your kitchen is giving to me.

[@shaunaferguson6102]

Thank you Carolyn for all your knowledge you share with us! 😘

[@loufancelli1330]

This is great if you have the need for multiple loaves of break per week (and the fridge space to store the container). I do something similar about once a week, or every other week, but my recipe is about a third of this. Another difference is that I mix up my dough in the evening, let it sit on the counter, covered, overnight. Place the dutch oven in the oven and set the timer to come on about an hour before I want breakfast. I wake up, put the dough in the hot dutch oven, and by the time I finish making coffee and bacon and whatever else, I have hot bread to go with my breakfast.

[@Silverstreamhomecrafts]

Genius, wishing my oven had a timer like that now

[@sventer198]

Thank you!

[@endemion06463]

@@Silverstreamhomecrafts How about a bread maker, just dump the ingredients in the night before, set the timer and done.

[@charlenesphon515]

Brilliant

[@christiansaint716]

@@Silverstreamhomecrafts You can always get an "egg timer" as they are called. Place your dutch oven in the oven and then set your timer (all the way around is an hour). This might be a very good idea for myself and my husband as we go through bread about every other day almost. We have an enamel coated cast iron dutch oven which would be great!

[@shelleylee8774]

I finally made this 5-minute bread dough and WOW! I made it in a gallon ice cream bucket. It was puffing out of the top after an hour. I thumped the bucket on the counter to deflate it a bit so I could attach the lid, and into the fridge it went. The next afternoon I grabbed out about half of it, roughly shaped it into a loaf and baked it in a loaf pan. This was the most delicious, soft, and chewy bread I have ever made. My husband loved it. Next batch will be half whole wheat. If I can master this, I will never have to buy bread again!

[@olgasilverberg3847]

Thanks so much for this recipe! I love using a Danish whisk when making bread or pizza dough. Works great!

[@catherinecunningham7126]

That looks so good, Carolyn! I'm going to try this! ❤️

[@cindybrannen6597]

You’re an excellent teacher. Thank you for the video!

[@Sue-ec6un]

Ok, I’m giving this a try! Crossing my fingers and doing my best. Thanks Carolyn 😊

[@bonnieganschow9137]

Looks so very yummy and easy. Thank you. ☕☕ Cheers and blessings.

[@barbseverino1278]

Thank you for sharing. I am definitely going to try this

[@gemini6118]

This is so awesome! I never thought of making my dough in large batches like this! I am definitely tryin this! Thanks!

[@Cee1505]

I love you Caroline! So calm and informative. Shine on!

[@genevievebrindle7116]

I bake fresh bread every two days now. Very easy. I’m happy to know this method. 😃 Thank you for this video.

[@GildaLee27]

Great method. One note: warm water at the beginning should be 105F-110F.

[@fallingspark2258]

I shoot for high 90s and never have issues.

[@HomeandHearthHomestead]

This is similar to a French bouille. No kneading, simple, straight forward country style bread. Just love this approach. It's relaxing and stress free

[@junbug1love]

One of the reasons I love your videos there very honest genuine down-to-earth heartfelt sincere

[@MrsLiz]

Wow, your family is so lucky to have you! I'm just at the beginning of this old school journey. Learning to can and using cast iron skillets for now! But I love learning all these wonderful skills!

[@fineassamyfresh2387]

I just mixed up a batch! So excited to get some in the oven and see how it goes! Will definitely try the rolls and garlic parm rolls from the other video too!

[@lindahumphrey8675]

I made this recipe and it is great ! Love the taste and texture. Thank you for sharing

[@Ms2kbentley]

Super excited to try this ! Thank you I sure enjoy your videos and your classes

[@CanYouRememberWhen]

This looks so good, and easy enough to do on even a busy day. Thanks

[@HomesteadingFamily]

It really is!

[@terryivey5374]

I do no knead bread all the time :) This would be perfect , except for tiny fridge...no room. I use counter top, overnight method. I can see how much easier this is for families. Nothing better than fresh baked bread !

[@mcherry9137]

I thought the same thing. I barely have enough space for what's in there now. You could probably divide the recipe down to a more manageable size that will fit while still giving you a few loafs. I can't wait to try this myself

[@jennilove912]

I noticed that her fridge container did not fill...so a smaller container should work...right?

[@angelicagouders1798]

Oh my God! Baked this for the first time after thinking about it for a long time (because of the big container i didn’t know i had), just tasted it. It is so so so good….. thank you Carolyn! You make life beautiful again!

[@benicio1967]

That is so beautiful. This looks so easy to do. I’d love to try this. Thank you for sharing.

[@brendakordik8411]

I made this today and it was superb! Used 4.5 cups all purpose flour and 2 cups whole wheat flour. Amazing texture and my teenage son and husband loved it slathered with butter. Thank you for such an easy recipe! Can't wait to bake a loaf for my in-laws.

[@Filganesh]

thanks, great tip! never thought about it. done it for a week now. me and my husband share the baking. lovely 😊

[@tomrizzo1554]

Very detailed Specific Instructions unlike most recipes good job!!

[@lesliepease3988]

OMG your family is so precious. Love your vids and looking forward to more ideas.

[@HBOMB1129]

I'm excited to try this. Having extra dough on hand makes the process so much easier and efficient. Thank you!

[@OutdoorsandCountryLiving]

How beautiful! We will definitely be giving this a try. Homemade bread is the best! Thanks for sharing.

[@gardenchums9625]

Wow! The more you know... thanks Carolyn.

[@shaunjayes8842]

This has become my new binge watch channel. I am amazed at how resourceful and multi-talented you are. Your channel is full of brilliant ideas and you have such a clear and pleasant way of explaining everything. It's brilliant. Thank you so much for this.

[@HomesteadingFamily]

Thank you so much 😊

[@n.s.7223]

I am soooo happy that I have bought your bread making course!

[@donnaflaherty9660]

Me, too. Because of her course, I bake bread regularly and my husband says it's shear heaven; he loves it so much.

[@gdpope52]

This is exactly like the recipe invented by Jeff Herztberg in his book “Bread in Five Minutes”. He has five excellent books based on the master recipe! Excellent bread by the way.

[@lisaallen2539]

Thank you for this reference. I just bought this book online.

[@steveneverman9175]

She didn't say where she found it. So

[@mayalimon7318]

I thought Dick Logue invented no knead bread? Who knows who really invented this way of making bread.

[@mayalimon7318]

@@Sy-ru6ez I know. But I’m dividing the recipe. I like this way of making my bread.

[@lincolnoliveira3041]

Nurse

[@Mamasfarmhousekitchen]

Awesome! Definitely trying this. Thanks for sharing!!

[@NebulaSparx]

Making this tonight.. so excited to try it. Thanks! 😊

[@ddance1725]

As always, you are brilliant at family and home economics! This is genius!

[@tinarogers3916]

I have made this twice...once as white just to learn the process (delicious) once as whole wheat ( amazingly delicious 😋) today I'm trying it as rye (😁 can't wait) Thanks for this recipe. It works just like you taught. I bake some rolls...put some in the fridge and have hot bread all week!!! I used the whole wheat dough as a pizza crust and had the best deep dish pizza!!! 😋 Thanks Carolyn

[@ritasenergyherbs3650]

Oh rye!! heart be still...love rye bread - great suggestion

[@freedomjam3670]

This is wonderful. Thank you!

[@amyharris7337]

I am making this for the first time today. I am looking forward to having fresh bread throughout the week!

[@earthmamma85]

We’ve been making sourdough for almost three years now… making your own bread is amazing. It tastes so much better than any store bought crap that’s made with an endless list of ingredients. My bread has flour, water, salt.

[@core3673]

Earth Mamma, Can you explain how to modify this procedure for sourdough? Thanks!

[@doroparker1702]

@@core3673 just google sourdough on youtube. There is hundreds of videos. Try the German recipes, too. Sauerteig - sourdough Mehl - flour Hefe - yeast Salz - salt Some people make their own yeast. Put three dates in water for some days until it is bubbly water. There you go. Homemade yeast. Pandemic grew so many bread channels on youtube, just try something new.

[@YaH_Gives_Wisdom]

@@core3673 To make sourdough started just mix 50/50 by weight flour & water, leave it 24 hours outside for natural yeast to habitats in it. Add it to your dough but always leave a tablespoon in the fridge to make more of the starter.

[@aw3271]

@@YaH_Gives_Wisdom Does this natural gisting process work in negative sub zero temperatures or does it need to be a warm time of the year?

[@YaH_Gives_Wisdom]

@@aw3271 Cold slows down the process, hence why we store it in the fridge where the bacteria kind of goes to sleep. The colder it is, the longer it takes, where at freezing it almost completely suspended. To start the process it needs to be some what warm but may take a few days.

[@MowBeta]

Thanks for the great idea! I've made artisan bread like this before, but always from scratch, which, YES, takes a bit of extra time. Now I can spend more time in the tractor working and still look forward to having homemade bread (and enjoying that great fresh-bread smell from the oven) in quick-time.

[@Jessica-li9py]

I'm also in Northern Idaho and I love this channel! So helpful, thank you

[@Wildevis]

Oh yes, will definately try this one!!

[@ellenrice5113]

I recently found your videos and I am SO thankful! I'm excited to try this recipe. Thank you for all you are doing and may the Lord bless your crops, your livestock, your kneeding bowl and everything else you and your family put your hands to.

[@CelticRootsFarm]

My wife thought it would be a great idea for us to switch to a Keto diet... here I am torturing myself watching your bread video. LOL

[@christyannceraso]

Haha me too

[@yangalanga]

Same

[@ishady27]

Can you make keto bread? I wonder

[@CelticRootsFarm]

@@ishady27 I’d have to ask my wife... but yes, I believe you would need to substitute the flour for a different ingredient. For some reason I think it may have something to do with either Almond or coconut. But without looking, I have no idea. LOL

[@ishady27]

@@CelticRootsFarm I tried some keto bread at a hotel it's yukky lol

[@sallyfrenette9643]

I LOVE this bread! Thank you!

[@christineortmann359]

Looking forward to trying out your recipe- thanks for sharing 😁

[@carolmalignaggi669]

OMG! I just made the first loaf and boy is it good. I don't know how to make bread but this recipe was soooo easy. I am so surprised at how good it tastes. I put some melted butter on top before baking. The crust is so beautifully crunchy. Thank you for teaching me how to make this bread!

[@cccynova]

I'm so glad you are now empowered to make your own delicious bread. Bread really can be about as simple or complicated as you want to make it. 😉

[@hvp6218]

I made this recipe this last Sunday. I just made my second loaf from my batch made on Sunday and it's just as good as the first. I will defnitely be keeping this going on a weekly basis. It's a game changer for quick and easy bread making throughout the week.

[@MrsOZ-nj5ty]

are you specifically using the doch oven pot or can it be just on a pan in the over

[@catherineanderson3393]

Does this last for seven days? Do you throw out what you do not use after that and then start over?

[@doroparker1702]

@@catherineanderson3393 never throw out some home made dough. The longer it worked the better for digestion. In Italy it is a family habit to always keep some old dough in the fridge. Good if it is some weeks old already. They put a cloth around a piece the size of an orange and put around strings so it cannot get bigger. Just kneed it in with the new ingredients from today. Put the next orange size dough back into the cloth for next time. This mix of old and new takes pizza and bread to another level.

[@tragadord975]

@@doroparker1702 that is an awesome tip! I am going to have to try that. Thank you.

[@YaH_Gives_Wisdom]

@@doroparker1702 Essentially the ball size becomes the starter right? Can you technically keep this going indefinitely, even without removing a ball size each time. Just keep a large batch in the fridge, as you remove the needed amount for each loaf, you replenish that amount in fresh flour & water, creating a never ending cycle of ready bread dough. Can either replenish the flour/water as you make bread each time or do it once a week or every few loafs. Instead of keeping started separately & adding into the dough, the whole thing acts as started & bread dough, from which you take the needed dough & replace it with fresh flour/water. Would this work & does this keep the nutrients intact if using whole wheat flour?

[@CJ-tx5hg]

Great video, thanks. Nicely said, calm, and not too wordy :) Easy to understand!

[@lizzyjeanne]

I just found your channel yesterday. I don't even eat bread (I have celiac) but I think this just made you my new favorite channel. If all your tips are this easy, then I'm going to have to watch everything.

[@gwendolynwimbish9799]

My dad grew up eating fresh baked bread that his mom ( my grandma) would bake everyday. I’ve always wondered how she managed this, how well she organized her time. Raising eight kids, and farm animals is no easy feat. Now I finally learned how she must have did this. Thank you for sharing this video, your teaching style is easy to follow. Will definitely try this recipe but divided by half. This recipe will work for pizza & calzones too. Yums!

[@julia1234]

I would suggest your grandma actually made it the hard way !! I made bread for the family every day from 8 years of age and it was kneaded by hand until my mother was happy !! I certainly appreciate this style of cooking and the taste is on pare !!

[@petebrandon8160]

Great video! Thank you! What a great idea- I make bread regularly, but didn't realise that you could keep the dough in the refrigerator for so long. I use about 70% strong white bread flour mixed with about 30% country grain flour- it gives me a perfect mix for my taste.

[@BS-j1965]

What brand and where do you find the “strong flour and the country grain flours” I’ve never heard of this but then again I’m new to baking bread🥺

[@wakerobin9215]

@@BS-j1965 I don't know if you're still around and need an answer for this stuff, but look up the King Arthur Baking website. They sell their own mixes and flours but they also have a really great blog for baking tips, as well as a baking hotline if you had a recipe fail. Really useful stuff, I'd recommend them for sure 👍

[@MrDarshD]

Awesomely presented and prepared! Thank you!

[@rlportillo]

Great idea...thank you. Blessings

[@herman_the_vermin]

I bet the flavor just gets better all week as it sits in the fridge! This looks amazing

[@irinakarlstein]

Noooo you don't want to let bread sit all week...you really want to finish it sooner than later.

[@crystald3655]

@@irinakarlstein The only thing that will happen is it will take on a mild sourdough flavor. If you don't like that then yes it's better to finish it off before that happens. But if that's something you don't mind in a loaf or two, then you can leave it in the fridge.

[@dennisniewiadomski3626]

There was a discrepancy between the amount of dough & the size of the container is all. She probably fits 7 loaves worth of dough in that container, but wanted to keep the video simple. I appreciate this woman! Peace. ; )

[@shellbellexx3]

Yum! I am a bread lover. This is a wonderful recipe, I can’t wait to try it.

[@richardrennie9844]

Thank you and blessings!

[@keithlucas6260]

We always add two tablespoons of honey per three cups of flour. For a darker loaf use pure molasses.

[@endtimesareuponus8930]

Pure home grown honey is so good. Store bought may not be the real stuff. Molasses can be healthy in small amounts but it's sugar so it's not that good.

[@doroparker1702]

@@endtimesareuponus8930 molasses has some iron. It is much more healthy than sugar.

[@jacobjohannes7123]

Just ordered my container LOL ready to have this in the fridge!

[@drummerlovesbookworm9738]

Do you have a link for the container? Thanks.

[@jacobjohannes7123]

@@drummerlovesbookworm9738 www.amazon.com/Rubbermaid-Commercial-Products-Plastic-Container/dp/B084NWL368

[@missimagoodlady]

I’ve always wanted to make fresh bread everyday, but it was too much work and planning ahead. This I can do!!!! Thank you!!!!!

[@joshgraziosi8159]

Omg that looks incredible!

[@customfittedinc]

This just brought me comfort and joy☮️✌️🦋🌞

[@cozyhomes6026]

The aroma of fresh bread is tantalizingly appetizing :)

[@Kayenne54]

If you want to sell your house quickly, have fresh bread made about half an hour before a viewing. (but don't be obvious about it; put the bread and makings away before folk arrive). Another trick is to put a drop or two, here and there throughout your house, of Strawberry scented oil. Again, be subtle.

[@jamesola7968]

I have to try it ..thanks for posting it

[@lukusmalaney4701]

Awesome. Thanks for the vid. I have been wanting to add fresh bread to my weekly meals.

[@allthingsbethie]

I got so excited when you said I could add half wheat flour!

[@fultonjohnsonaton5096]

You can add as much as you want to ! (up to about 70%, i think) ;)

[@truthtalker4038]

I grind seeds and add them to everything.. you could do that too... probably add about anything

[@oceanlbi]

You are amazing and an inspiration to me, my screen name may be freddie but I am a female and I admire so much all you do in the kitchen and especially that you are raising that many children! You are amazing, and I am grateful to be able to learn from you. Thanks for all you do. You are a beautiful model of wife and mother.

[@fultonjohnsonaton5096]

What a nice thing to say! :) Nice to see people inspired

[@faithbarton1690]

Thank you for this video! Very well made and informative! I will try it some time!

[@flabbybum9562]

This is just so practical. Many thanks.

[@greenlimabean]

Add vinegar to dough in fridge. It makes the wheat flour more easily digestible. It predigests it. 1-2 tablespoons of vinegar

[@ih4630]

So when we’re mixing up the ingredients for the bread, we would then add 2 tablespoons of vinegar before putting it in the fridge?

[@Helli__]

The yeast makes it better digestible day after day. But yes, on the first 2-3 days I would make just small breads as supplements.

[@YEARNINGHEARTGuitargirl226]

I just love you, your family, your life style. This bread looks incredible. My weakness is bread for sure, can't wait to try this.

[@bamasher4384]

Thank you for sharing your knowledge with us. I know making videos is not as easy as we make them look. There is a lot going on behind the scenes. Thank you again, you are very appreciated! God Bless

[@terrystarnes4413]

Thank you for this video! Very helpful! Hugs from SC. 💕💕💕

[@Helli__]

I do this for years. Very convenient. You can make a lot more of this dough, like pizza. Or as you take the portion out, knead it with rye flour, bit more water and some bread seasoning to get something we call here in Germany "Bauernbrot" ("Farmers bread").

[@iamcharlottefaith]

Can you use spelt flour?

[@Helli__]

@@iamcharlottefaith I think yes, give it a try. Spelt flour does need a bit more water and the dough will be quite more sticky, since spelt flour has more gluten. More gluten means also, that the dough will hold the gases from the yeast better, so the final bread becomes more fluffy, if everything goes right.

[@iamcharlottefaith]

@@Helli__ Thank you so much Helli!

[@Helli__]

@@iamcharlottefaith You're welcome!

[@margaretchayka6878]

These simple breads are all over the internet. Makes decent bread, but pretty flat tasting, and "watery" when it breaks down in your mouth. Instead of just all water, I use half plain yogurt and half water, plus a handful of grated parmesan or a tablespoon or two of tomato paste to give it some life.

[@grollgrimm5827]

That sounds wonderful!

[@marnova922]

I didn't know about tomato paste, thank you!

[@felixniederhauser7799]

Fried ognions and/or olives are tasty as well.

[@thecook8964]

Thank you. That bread is flat & tasteless

[@lisaallen2539]

Thank you

[@BricesMice]

I’ve been trying to make bread and really make them taste decent! thanks for sharing!

[@ThePurpleFlower]

Thank you! I’m going to try this.

[@backwoodsgardeners7953]

Carolyn: Love your cooking tips and recipes. In regards to this artisan bread does it need to double in volume before placing it in the Dutch oven? Blessings from Orofino, ID

[@caroc4327]

I would say yes. I live in a cold state and sometimes things take a lot longer to rise. When I’ve just one by the time and not the volume the bread has come out dense and a disaster. Good luck.

[@NickandJulie]

Trying this recipe now. Baked the first loaf and have some in the fridge. I found it to be a little bit too salty. So I would do 1 Tbsp salt instead of 1.5 next time. Also I would take out the dough must sooner than 40 min before baking. I found it did not rise much in that time and was still cold from the fridge. So maybe 2 hours before baking minimum. Otherwise, the bread turned out delicious. Thank you!

[@raulherrera6674]

Easy and Excellent. Thank you for the video.

[@cathcolwell2197]

wow - this looks wonderful - thanks.

[@simcore999bernard6]

I take my baths, warm enough to cook lobster in it...

[@idk-jp7iu]

Lmbo I said the same!

[@cheryl2651]

Totally! I did wonder at that haha

[@missyandromeda]

🤣🤣🤣 I was like, "who takes a lukewarm bath??"

[@merccadoosis8847]

@@missyandromeda I'm rather old and have an achy back like most old timers do. Warm bath? Never! Super hot water is what I use every day to relieve my achy back. But I'll remember to use lukewarm water next time I bake some bread. :)

[@amadisima8145]

😂😂😂

[@lambertjp77]

Thank you very much for this! I was wondering and looking through your blog and wondered if you have a meal plan that you use and could post. We just had two new children enter our family and we now have a total of 11! I'm a little overwhelmed with all the cooking and think meal planning May help me if I can stick to it! Lol! I just love to cook and to be inspired by what's in the fridge and how I'm feeling that night. But, life is busy and I need the help and the simplicity. Do you have one? We make everything from scratch including homemade broth lots of soups in this and that. But need something consistent to turn to. Thanks in advance!

[@Kayenne54]

kzbin.info/www/bejne/rZ2Wf3uBfM2Ui9U Maybe this video will give you some ideas.

[@angelagunderson7212]

Check out The Minimal Mom, she has a great meal planning system.

[@VWilt-so3ws]

Looking for bread recipes and found you.. This is my first video and goodness it came packed with goodness. The recipe is great but I also went to the description box and what a treasure trove of valuable recipes did I find there!! Thank you so much for making so many topics available from gardening, keeping eggs, breakfast make ahead recipes plus spice, bread etc.and more! All free pdfs. Couldn't ask for more but I'll be looking for sure. Thank you so much for not only showing how to do your bread but including other how to and tips on a variety of subjects. Great site I found today! Happy Thanksgiving all

[@tammyschmidt6869]

Excellent clear instructions

[@SCOTTBULGRIN]

I love how uncluttered her refrigerator is.

[@AllenReinecke]

We have to remove loads of stuff to get what we want out of ours! 😂😂

[@Kayenne54]

My refrigerator is actually like a Dr Who tardis time machine. Every now and then I throw out stuff (usually half used condiment type jars) that have been in it longer than I've had the fridge. I have seriously NO IDEA who even wanted them enough to buy them. I don't know where they come from. I don't eat them. Never have. Totally blaming everyone else on the planet for putting their weird condiments into my fridge doors/bottom shelves (and always way past best before date). The only jar I own up to is the mustard pickles.

[@donnaflaherty9660]

It took me awhile to get to this point, but my fridges (2) look similar. They have more stuff in it than hers, but it's definitely uncluttered. So much easier to clean.

[@uptowncymru8535]

This is such a great idea! I've done this with Red Lobster cheddar biscuits. I just grab a large portion out of the main batch in my fridge and put it into a separate bowl adding in the cheese prior to each bake. Here's the recipe: 🦞Red Lobster Cheddar Biscuits 🦞 (makes 6, simply double up all the ingredients aside from the cheese, add before each bake) Preheat oven to 450F/240C 2 cups/240g plain flour 1 tbsp sugar 1 tbsp baking powder 1 tbsp of garlic powder or add as much garlic puree as you like 1 cup/240 g of buttermilk. ***I actually now PREFER to just buy whole milk and add in 2 or 3 capfuls of vinegar. I thought anyone who said to do this would has gross bread before trying it but it's actually nicer once baked with parmasean, strong cheddar, and Leicester cheese. The curdled milk will look horrible but it's what you want. 1/2 cup/113g SALTED melted butter, pulse 30 seconds until melted or melt over pan, do not brown 1 1/2 cup/170g of finely grated cheddar cheese. Combine dry ingredients first before adding in the wet ingredients. You can season these how you like additionally with cayenne and white pepper, black pepper. Topping, no need to be precise here. -Melt as much salted butter as you like. 1/2 tbsp of garlic powder 1/2 tbsp finely chopped parsley Baking 450F/230C 10-15 minutes or until tops are dry and browned. Brush on topping and enjoy!

[@Greg-mw5kh]

Looking forward to trying this...thanks

[@nicoleheppner4397]

This is brilliant.

[@sellers9205]

What temp and time would you use for this recipe using a traditional loaf pan?

[@noma6214]

Thank you for this video. It's really helpful for the busy life. Quick question, how long can you keep the unused dough in the fridge?

[@HomesteadingFamily]

About 7-10 days at most.

[@SuperFlaGal]

Could you make pizza crusts & freeze them? Freeze before or after the 40 min rise?

[@golden6463]

I love this!

[@loripatterson7882]

Great instructions!!