I stumbled across this video and gave it a try. I’m a senior citizen, and I never made bread in my life except those breads that require baking powder and baking soda. Before baking, I topped the loaf with a seasoning from Trader Joe’s called “everything but the bagel.“ I baked two loaves, and both times they came out perfect. I almost never leave comments anywhere but I was so grateful for this video that I felt I had to write.
I've been making this bread for years and have a few tips. I pour the water into the bowl first, then add the flour/yeast mix. I use a Danish dough whisk to mix it all together and it comes together in seconds. I also place a silicone pad on the bottom of the heated pot before I place the dough into it. This prevents burning on the bottom. Also, if you don't have a cast iron Dutch oven, Walmart carries some that cost around $40 and they work perfectly. I have one LeCreuset and one from Walmart. They bake the bread equally well.
@@dianacale5313 yes. John is right about using light enameled cast iron pots. They will become permanently discolored. I have honestly baked over a thousand loaves of this bread, mostly sharing it with friends and neighbors. My large oven holds two Dutch ovens at a time so I always bake two. Another tip is that this bread is really best eaten on the day it is baked. After that, it makes the best toast in the world.
I have made this bread so many times that I do not count anymore. It is so good and easy to make. I have made many loaves for potlucks for seniors and they all love the bread and can't get enough. In fact, I get many requests to make them a loaf of this bread. I am right now making 7 loaves to give to the 7 individual seniors and will be making some more. This bread is so easy to make that I can make 2 to 3 loaves a day. Excellent recipe!!!!! Excellent taste!!!! Excellent texture!!!!!! This is the bread that I make most because it is so easy and so fast to make. I do make all kinds of bread, including sourdough, but this is my number one bread recipe that I use the most. My friends keep requesting a loaf--I just cannot make enough of it.
When you make 3 loaves do you just add more ingredients or do you just start from beginning all over again, sorry I’m new to baking and this loaf is a little to small for my big family. Thanks
@@TeresaGraham-r3b Teresa I make each loaf separately for it is easier that way. After you get used to making this bread, you will see how easy it is to do each loaf separately. Further, when you get used to making this bread, which is so easy to make, you can even make 5 or more loaves in a day, and each one separately--this recipes is so-so-so easy and I enjoy using it. It is my quick bread to make when I run out of bread and don't have time or just too lazy to make more complicated breads. This is a win-win bread recipe.
I had to stop and give a review.. this was the best bread recipe I’ve ever tried. Everyone in my family said it was delicious and soft. Better than anything you could buy in a store or bakery.
John, let me preface with saying that my wife does the vast majority of the cooking (brilliant meals that I've enjoyed for years.) I currently have some time off work, and got a wild itch to try something new. I decided to use your recipe and instructions, terrified of ruining the bread the entire time. What came out of the oven was truly mind-blowing. I put rosemary and whole roasted garlic cloves in the dough prior to baking, and it turned out simply phenomenal. Thank you so much for igniting a new journey for me. I (and my wife) truly appreciate you. Will be following another recipe of yours very soon.
I make bread like this very often. You can actually leave it in the fridge for several days before baking it. The extra time proofing in the fridge makes it more flavourful. I don’t have a dutch oven so I heat up my pizza stone, place bread on it and put an inverted turkey roaster on top to trap the steam. Works like a charm.
I'd just like to add that if you are going to leave the dough to ferment in the fridge for more than 24 hours, you should decrease the yeast to 1 tsp or even 1/2 tsp. The reason is that even at that cool 40F (5C or so) the yeast will still be active and your dough WILL rise. If you were to leave the same amount of yeast as the recipe calls for, say for 72 hours (3 days) you'd have a Blob monster in your bowl! :D Just saying. This recipe is awesome, but folks should be aware what can happen if they forget to bake the dough the next day.
I have been making bread for years but never ever used a cast iron pot to cook it in. What a game changer. I just pulled my first preppy kitchen loaf out of the oven and it’s the best I’ve ever made! Thank you.
I like to prep the night before. I'm recovering from some health problems so doing it in parts is easier on me. I love your channel. You're so friendly and open and it makes this old lady feel like a friend is sharing a recipe with me. I like that you keep it real. We all have minor mishaps in the kitchen and the fact that you show yours makes me fell less like a dolt. I'm sure I'm not the only one. You're appreciated and I'm learning new tips and tricks from you every day. Besides, my cooking has never been better thanks to your recipes.
Followed this recipe, and it turned out great! I used my kitchen aid mixer with a bread hook, and it made the dough quickly and perfectly. I used an enameled dutch oven, coated the inside with a thin layer of oil, and allowed it to preheat with the oven instead of putting it in after preheating to prevent it from cracking. The bread turned out wonderful. Thank you for this recipe!
You clever clever man. This is now my go-to bread recipe. Especially when time’s short. I do it almost daily. Last thing before bedtime, I just mix it up and pop it in the fridge. The next morning I bake it before I leave for work. It is an amazing bread and the recipe is foolproof. No sourdough for me, thanks! Life’s too short and we’ve all got busy work schedules to keep up with. Sourdough is lovely, but John’s bread here was just divine. I used to bake many other bread recipes that need your attention every hour or so. This is just perfect. Quick and just scrumptious!! Btw, I scaled it up a little bit, as the family is quite big and the loaf was a little small. I do it with 550g which gives us a size better suited to our family. So I do 550g flour, 8g salt, 440 ml of water and 9g of yeast (and a couple of teaspoons of sugar to wake up the yeast). It works amazingly.
i’ve made this loaf twice now. absolutely foolproof, delicious, and fun to make! if you’re wanting to start delving into bread making, this has been the perfect start for me (plus it boosts your confidence in the kitchen). if you try it, i promise you won’t be disappointed
John!!! I just made this bread, and it came out perfectly! I topped mine with mashed avocado and medium salsa, and I scrambled two eggs to go with it. I am in HEAVEN right now, and I'm not even going to talk about how good my house SMELLS right now!! Thanks so much for sharing this recipe with us!😍
Dip that bread in a bowl of olive oil with Italian seasoning or garlic salt. Delicious. I also add Italian seasoning to it during the mixing process at the beginning .
I'm making this today it's in the oven right now I had it overnight in the fridge I added rosemary to mine I love you You're the most amazing cook and baker ever
I tried this recipe today, and I made an amazing loaf of bread. Thank you so much. It was so easy. I let it rise for about 2 hours, and it turned out wonderful.😊
10/17/22 Made your bread today. Let me tell ya, that over night rise in fridge is the taste I’ve been looking for. Oh my gosh!!!!! That long rise did the trick. Wonderful recipe. I let mine in fridge a full 24 hours. I made spaghetti and meatballs and everything got done together. Lunch was great. Thank you soooo much.
First time ever making bread, and oh my gosh… it’s so good and it came out of the oven beautifully golden brown (even on the bottom; it didn’t burn!!) favorite recipe of artisan bread ever!!!!
Just made this today! Oh wow, that oven spring! The crust was so crispy! I tweaked the recipe and used a mixture of white bread flour, dark rye and whole wheat flour, a small spoonful of honey to give the yeast a slight boost, a spoonful of oil and added some dried italian herb mix for flavours. What I don't have is a dutch oven, but I've been experimenting on sourdoughs with a clay pot and it works just as well! Thanks for the recipe!
I only started cooking and baking and am kinda hooked. I've only ever made 7 or 8 loaves and all plain 🤣 but I'm gonna try some of the variations you mention. Thanks for sharing your tips
@@diegoe1918 my recipe’s around 2/3 of John’s to make a smaller loaf, taking into account the size of my oven. I think the ratio of the different flours is somewhat forgiving, so it's possible to juggle around the amount, so long as the total flour weight remain roughly the same as below (~310g) - this may also affect the amount of water you use due to the flours' different water absorption capacity, you will need to slowly test it out while you mix the dough. anyway here's my current recipe: • 220 g white bread flour • 45g dark rye flour • 45g whole wheat flour • 7 g salt • 5 g instant yeast • 240g water (start with 215g first and add more as necessary when mixing) • 1 tsp honey • 2 tsp oil • 2 tsp of dried italian herb mix and 2 tsp parmesan cheese powder for flavours hope it helps!
I have SOOOOOO many bread recipes, and many of them are very much the same as this one. But your tip about using a dutch oven and parchment made it look all the more beautiful and crispy when done. I'm going to a friend's on Easter Sunday. I'll make one to take along, and I'll flavor it with olives and sun dried tomatoes.
I just made this recipe and had excellent results!! I did add 2 tablespoons of King Arthur sourdough flavoring and about a tablespoon more water. Otherwise followed exactly. This is my new go-to recipe for bread. I think chilling the dough overnite made it easier to work with than having it at room temperature.
I’ve made this bread a few times now, I don’t have a Dutch oven or a stone but I use a cast iron, it can be a flat one or the actual pan and it doesn’t really make a difference, and then I don’t have a cover so I fill another baking pan that I don’t care about with water and use that to create steam. Works perfectly
thank you I'm going to try this. I don't have a dutch oven and have been searching the comments for an alternative method. I wish this guy talked about it in the vid
I had only made bread once in my life with live yeast. I found this online as I have become disappointed with the bread you buy in the shops. This came out exactly per the recipe. i am now baking every two days and trying different flavours.
I like to add dill to the flour. The smell and flavor is amazing. I use an oven safe soup pan (big) to cover a pizza pan for the first 30 min when I bake it. So good!!!!
This is the best bread recipe I've ever made. It taste fantastic, it has the crispy crunchy crust, the stretch I like. Love love this bread. Easy to make
I haven’t made bread since senior school more than 50 years ago, but I’m tempted to have a go at this recipe.🙂. Love watching you and thank you for all your wonderful videos.
I made this bread several times. I have a 99 years old sweetest granda. He doesn't eat supermarket bread anymore. I make this bread once a week. Thanks to Preppy Kitchen
I LOVE this recipe. I don’t buy bread anymore 😂 I don’t have a dutch oven so I kind of use a makeshift one using 2 dark cake pans. Works pretty well 🤷🏻♀️ Hahaha
Today, I just completed this incredible artisan bread recipe and am totally blown away by how excellent it is! I’m not new to bread making, but this was the best ever. Will be modifying this with a little whole wheat flour and honey for some interesting variations. Thanks for sharing!
I made this bread tonight. It was easy to make and absolutely delicious. I couldn't wait to eat a slice. It was done in the amount of time written. Very good recipe
Finally getting cool enough to heat the oven to make bread, when working I bought a bread making machine so that I would not have to stop at store on way home for bread for my lunch sandwiches. Now, retired, having given away my large cast iron dutch oven (too big for just one) I got myself a Challenger bread oven which I love, although it is very heavy. All year round now, machine in summer, oven in cooler weather, I have been making my own bread for years. Love this recipe which makes a smaller loaf and is quick and easy and to boot can be dressed up or just plain, Thank you John.
I serendipitously found you and what a gift that was! Every recipe I’ve tried of yours has been a ten out of ten! The chili, the bread, the absolutely unreal crumb cake are the best recipes I have and I had an Armenian grandmother so that’s saying a lot! Thank you!!
This is the best recipe I've tried. I thought the ratio wouldn't work, but John's recipes have never failed, so I followed it. Thanks John, now if I'd only had you as my algebra teacher!
Had a go with this modified slightly by putting the yeast into the water first with a pinch of sugar and stirring it up. Subsequently added the flour and salt and used a machine with a bread hook attachment for about 5-10min. Rested for 2-3 hours and dough really expanded. Baked for 30 min covered + 10 min uncovered at around 425F. Thanks for the recipe it turned out great!
Off topic, I know, but I made your biscuits last night & they turned out amazing : ) My husband loved them too!! The first time I have had any degree of success with biscuits..and I am NOT a young man!! Thanks for all you do!
What does your age have to do with it! You did a great job, your husband loved it and that should give you the confidence to try other new things. Keep on learning and trying new things, it will keep you young and both of you happy
I tried this using all purpose flour. I did not use the 24 hour method. I think it’s better than store bought bread. My son had 2 big pieces. Like you said, it is so easy to make!!! I don’t like the crunch so next time I bake it, I will either not bake it with the top off or for the full 15 min. Thanks again. Delicious
I've made your recepie many times but tonight I'll leave it in the fridge overnight. Ive been making sourdough and the longer you leave it in the fridge the better the flavor is. So im giving it a go with this recepie❤
Although I'm far older than you, you remind me of my grandmother. I watch your videos and I'm instantly transported to the smell of my grandmother's kitchen. Thank you so much. 💛
Just made this bread, I did the same day version so only left it to rise for 2 hours. It came out perfect. This is the second recipe I've made from the Preppy Kitchen channel and I'm absolutely loving it. Next up cheesecake brownies.
Hello John. Truly the best and easiest bread recipe!!! I have made it twice so far, and both times turned out super great. Thank you very much for sharing it! And also thank you for all the other recipes, they are all so very good!
So easy and pretty much perfect recipe. My oven only takes 9 or 10 minutes once the lid is off. Added some garlic powder and about 4 oz of Iberico for my second one. Tasty
Before I watched this video I had been using a bread maker. Boy did I waste my money, this bread is so easy to make and tastes wonderful - thank you for enlightening me.
I decided to make bread today and wondered if you might have a recipe, so I checked and there it was, posted only yesterday- a nice moment of serendipity.
I did this! Didn't use a Dutch oven though. I did it in a pie glass pan and left it in the oven for 40 minutes. It didn't come out as pretty but it tasted awesome. I added rosemary and some olive oil before putting it in the oven
I’ve made many artisan bread recipes before but yours is my favourite!! So simple yet delicious. I added rosemary and garlic powder to the dry mix and it’s fantastic! ❤️ Thank you!
After 'tripping' over your channel several moons ago, I always look through your recipes to see something new to bake. My mama taught me the love of baking my own breads, cookies, cakes, etc., and I have become a devoted follower of your channel. Although I am a vegetarian, no meat at all, I can use meatless soy products as an alternative to some of your 'meaty' recipes. Thanks so much for your knowledge and expertise of the culinary arts and sharing that knowledge here on YT.
Omgosh that looks so friggin delicious! I’m officially getting a dark Dutch oven just to make it! Thank you John for not only being awesome but for teaching us all so much! Xoxoxox
I love your recipes and making this bread is so easy I make it daily , today I have guess and prepared two and adding different ingredients as olives takes it to another level, the 2 I am making today is olive and rosemary
Hi John, I use a third of a 7 gram package yeast and let it rise overnight at room temperature, i think this works better and I can make 3 breads with one package. Someone told me that more yeast doesn't make the bread rise more, just faster. Overnight at room temperature gives a nice ferment and good rise.
Update to yesterday: my husband loved the bread which did turn out pretty well, much to my surprise. I should’ve said I’m in Scotland so perhaps translating the abouts led to my using too much water or to little flour? I’m making it again today anyway so we shall see! 💜
I love watching your videos ,Do you have a very good attitude and nice smile and very comforting voice thank you for sharing your cooking knowledge with the rest of the world. Your family is very lucky. They have a great cook like you. I love your desserts.
I can't wait to make that bread tomorrow!! Thank you so much for this easy and fun recipe 💖☺️ And yes, tbh I have been wanting to learn how to make sourdough and everything so a video about it would be lovely 👀
Since you like the idea if kalamata olives in bread, here in greece in every bakery you can buy olive bread(bread with kalamata olive slices and sometimes thyme or oregano). I would love to see the recipe with your method.
A sour dough video would be great! It's not been easy to bake in Europe lately, due to the war in Ukraine there's a shortage of wheat, we can only buy 1 kilo per person in most supermarkets in France
I can’t understand what I do wrong because my dough turned out a bit more wet? Lose? When doing the pull over and stretch part my bread didn’t hold its shape but it didn’t go flat either. Calling the shape and height of the dough in this video a 10, mine was about a 7. I used the bread flour and I weighed it. I even weighed the water and Kosher salt. Regardless, it wasn’t a failure at all. It tasted delicious and went well with home made broccoli soup. Yes John!! Please, please, please do a sourdough bread recipe. I tried it once and everything went south when I started to make the bread. The starter was easy and it grew well. I’m afraid to start another batch because sourdough starter is an expensive animal to keep. Thank you John! Best wishes to you and your family!
This bread looks delicious! I'm excited to try it. I'd also love a sourdough video. Your focaccia video was what gave me the courage to try breadmaking in the first place, and I've been really enjoying it
I normally don’t comment on these videos, but this bread recipe is super easy and amazing! The initial loaf I made was gone in a couple days, so I have to make another one!
I absolutely love your Preppy Kitchen channel, John! I recently started watching more of your videos & even started printing your recipes. Now I'm actually making them! (Crème Brûlée, Pie Crust, Chicken Pot Pie.) Next is home made artisan bread! I love how your videos are thorough, explaining what's going on and why you do things a certain way. Your voice & presentation are very profession and inviting, yet relaxing too. Thank you!
I’m in the UK and I love all of your amazing tutorials and have made many of your recipes. I pre-ordered your book as soon as you announced it. Can’t wait for it to come. Question. I can’t wait to try this recipe but I don’t have a Dutch oven. Can it be made just in the oven? Keep the great work coming 😄🤗
Have my bread in the oven on this 83 degree day, gurl what am I thinking? I just couldn't watch this an not try it, and my gawd my house smells like heaven, its worth all the sweaty business. I appreciate this channel so very much, love your take on all this baking. I am terrible at baking but I love to try and I have to say my skills have improved. Wish you were my neighbor. Have an awesome day.
Damn thought you said an hour! I just pulled it out after an hour, no need to brown it up, it didn't burn and looks fantastic. Throwing the second loaf in (if you are gonna make one might as well make two, same goes for making kids) this time half hour only.
Hey John, I made your amazing lemon cookies recipe the other day, and they tasted delicious. However, they did not spread. Can you please tell me what I did wrong? 🍋
Made 2 loaves today. Turned out so good! This will be my go to recipe. Looking forward to trying your other recipes. Thanks so much for such an informative video
This can also be done with only 1/4 tsp. of instant yeast and an overnight fermentation at room temp. though handling higher hydration dough is a bit tricky. Another requirement for the baking vessel is that the handle be able to tolerate high heat. I use stoneware though just about anything will work.
Ty Made it in the fridge and straight with 2 hour rise, What a wonderful gift If I could load pics you’d be proud of the skills you gifted me Thank you again
Oh! Just made this and had it for dinner. So good. I got a little nervous because the dough was extra hydrated for some reason, but I just kept working it until the surface was smooth! Thanks for the recipe :)
I stumbled across this video and gave it a try. I’m a senior citizen, and I never made bread in my life except those breads that require baking powder and baking soda. Before baking, I topped the loaf with a seasoning from Trader Joe’s called “everything but the bagel.“ I baked two loaves, and both times they came out perfect. I almost never leave comments anywhere but I was so grateful for this video that I felt I had to write.
Well done, home made bread is just amazing. The smell alone is worth the effort 🙂
Your comment just motivated me to try this recipe! I’m excited. Thank you!
Wow sooo much time
can I put other kind of salt I make this but with no kosher salt
@walidali6090 You'll need less table salt, as the kosher salt is very large/corse.
I've been making this bread for years and have a few tips. I pour the water into the bowl first, then add the flour/yeast mix. I use a Danish dough whisk to mix it all together and it comes together in seconds. I also place a silicone pad on the bottom of the heated pot before I place the dough into it. This prevents burning on the bottom. Also, if you don't have a cast iron Dutch oven, Walmart carries some that cost around $40 and they work perfectly. I have one LeCreuset and one from Walmart. They bake the bread equally well.
The danish dough hook is my favorite kitchen tool.
Can a cast iron Dutch oven be used for this recipe?
@@dianacale5313 yes
@@dianacale5313 yes. John is right about using light enameled cast iron pots. They will become permanently discolored. I have honestly baked over a thousand loaves of this bread, mostly sharing it with friends and neighbors. My large oven holds two Dutch ovens at a time so I always bake two. Another tip is that this bread is really best eaten on the day it is baked. After that, it makes the best toast in the world.
@@karendiehl9562 , I use mine pretty much every day. My favorite uses are mixing up pancakes and this bread recipe.
I have made this bread so many times that I do not count anymore. It is so good and easy to make. I have made many loaves for potlucks for seniors and they all love the bread and can't get enough. In fact, I get many requests to make them a loaf of this bread. I am right now making 7 loaves to give to the 7 individual seniors and will be making some more. This bread is so easy to make that I can make 2 to 3 loaves a day. Excellent recipe!!!!! Excellent taste!!!! Excellent texture!!!!!! This is the bread that I make most because it is so easy and so fast to make. I do make all kinds of bread, including sourdough, but this is my number one bread recipe that I use the most. My friends keep requesting a loaf--I just cannot make enough of it.
When you make 3 loaves do you just add more ingredients or do you just start from beginning all over again, sorry I’m new to baking and this loaf is a little to small for my big family. Thanks
@@TeresaGraham-r3b Teresa I make each loaf separately for it is easier that way. After you get used to making this bread, you will see how easy it is to do each loaf separately. Further, when you get used to making this bread, which is so easy to make, you can even make 5 or more loaves in a day, and each one separately--this recipes is so-so-so easy and I enjoy using it. It is my quick bread to make when I run out of bread and don't have time or just too lazy to make more complicated breads. This is a win-win bread recipe.
I had to stop and give a review.. this was the best bread recipe I’ve ever tried. Everyone in my family said it was delicious and soft. Better than anything you could buy in a store or bakery.
John, let me preface with saying that my wife does the vast majority of the cooking (brilliant meals that I've enjoyed for years.) I currently have some time off work, and got a wild itch to try something new. I decided to use your recipe and instructions, terrified of ruining the bread the entire time. What came out of the oven was truly mind-blowing. I put rosemary and whole roasted garlic cloves in the dough prior to baking, and it turned out simply phenomenal. Thank you so much for igniting a new journey for me. I (and my wife) truly appreciate you. Will be following another recipe of yours very soon.
The garlic is a fantastic suggestion. I’ve had bread with garlic cloves in it and it was so good! I also love rosemary!
Do you just put the garlic cloves on a tray in the oven for a while to roast them?
Ooo I’m going to try the garlic idea😄
I make bread like this very often. You can actually leave it in the fridge for several days before baking it. The extra time proofing in the fridge makes it more flavourful. I don’t have a dutch oven so I heat up my pizza stone, place bread on it and put an inverted turkey roaster on top to trap the steam. Works like a charm.
Ice cube or two helps w steam..
I'd just like to add that if you are going to leave the dough to ferment in the fridge for more than 24 hours, you should decrease the yeast to 1 tsp or even 1/2 tsp. The reason is that even at that cool 40F (5C or so) the yeast will still be active and your dough WILL rise. If you were to leave the same amount of yeast as the recipe calls for, say for 72 hours (3 days) you'd have a Blob monster in your bowl! :D Just saying. This recipe is awesome, but folks should be aware what can happen if they forget to bake the dough the next day.
ruclips.net/video/ACZR0ru0JRU/видео.html
iranian bread making process is aloso exciting, take a look dear 😍😍
@@iluminameluna Thank you! ✌💜💜💜
I am the great grandson of a Swiss baker. I made this bread for my grandkids. Yum! when warm. Next day lightly toasted with butter and jam. Heavenly!!
3 3/4 cup flour(450g)
2 1/4 tsp of instant yeast
1 3/4 tsp salt
1 1/2 cup warm water
No sugar?
@@michelefisher5171 Holy crap I was literally wondering about the same thing. Shoot you also commented within the same time relative period 😅.
@@michelefisher5171no
I put a teaspoon of sugar in my yeast and water and I put 2 tablespoons in my bread. I like it that way
I have been making bread for years but never ever used a cast iron pot to cook it in. What a game changer. I just pulled my first preppy kitchen loaf out of the oven and it’s the best I’ve ever made! Thank you.
I like to prep the night before. I'm recovering from some health problems so doing it in parts is easier on me. I love your channel. You're so friendly and open and it makes this old lady feel like a friend is sharing a recipe with me. I like that you keep it real. We all have minor mishaps in the kitchen and the fact that you show yours makes me fell less like a dolt. I'm sure I'm not the only one. You're appreciated and I'm learning new tips and tricks from you every day. Besides, my cooking has never been better thanks to your recipes.
John , thanks for all your recipes! You explain very well when you do your recipes.❤
Followed this recipe, and it turned out great! I used my kitchen aid mixer with a bread hook, and it made the dough quickly and perfectly. I used an enameled dutch oven, coated the inside with a thin layer of oil, and allowed it to preheat with the oven instead of putting it in after preheating to prevent it from cracking. The bread turned out wonderful. Thank you for this recipe!
You clever clever man. This is now my go-to bread recipe. Especially when time’s short. I do it almost daily. Last thing before bedtime, I just mix it up and pop it in the fridge. The next morning I bake it before I leave for work. It is an amazing bread and the recipe is foolproof. No sourdough for me, thanks! Life’s too short and we’ve all got busy work schedules to keep up with. Sourdough is lovely, but John’s bread here was just divine. I used to bake many other bread recipes that need your attention every hour or so. This is just perfect. Quick and just scrumptious!! Btw, I scaled it up a little bit, as the family is quite big and the loaf was a little small. I do it with 550g which gives us a size better suited to our family. So I do 550g flour, 8g salt, 440 ml of water and 9g of yeast (and a couple of teaspoons of sugar to wake up the yeast). It works amazingly.
6
Sour dough, yes! From the sponge (starter), feeding, and making a loaf. Give the full low down. Thank you!
Yessss
Yessss 🙌🏻
i’ve made this loaf twice now. absolutely foolproof, delicious, and fun to make! if you’re wanting to start delving into bread making, this has been the perfect start for me (plus it boosts your confidence in the kitchen). if you try it, i promise you won’t be disappointed
John!!! I just made this bread, and it came out perfectly! I topped mine with mashed avocado and medium salsa, and I scrambled two eggs to go with it. I am in HEAVEN right now, and I'm not even going to talk about how good my house SMELLS right now!! Thanks so much for sharing this recipe with us!😍
I have tried to make bread a few times before and this is the first time I got it right. This is a great recipe for a beginner like me.
Dip that bread in a bowl of olive oil with Italian seasoning or garlic salt. Delicious. I also add Italian seasoning to it during the mixing process at the beginning .
I’ve made 5 loaves this week following this recipe. I use active dry yeast & I add onion powder and pepper. Soo delicious
I'm making this today it's in the oven right now I had it overnight in the fridge I added rosemary to mine I love you You're the most amazing cook and baker ever
I tried this recipe today, and I made an amazing loaf of bread. Thank you so much. It was so easy. I let it rise for about 2 hours, and it turned out wonderful.😊
Yes, yes sourdough recipe, please John! You explain step by step so clearly I would feel brave enough to attempt it 🙂🤞
NO!! No sourdough recipe! Please please please no sourdough recipe.
I second the sourdough recipe!
@@billpeet1976 why do u comment negativity on all his vids
Samee
@@billpeet1976 why not?
10/17/22
Made your bread today. Let me tell ya, that over night rise in fridge is the taste I’ve been looking for. Oh my gosh!!!!! That long rise did the trick. Wonderful recipe. I let mine in fridge a full 24 hours. I made spaghetti and meatballs and everything got done together. Lunch was great. Thank you soooo much.
I’m here to relax and listen to John’s voice. It’s so calming and homey.
First time ever making bread, and oh my gosh… it’s so good and it came out of the oven beautifully golden brown (even on the bottom; it didn’t burn!!) favorite recipe of artisan bread ever!!!!
Just made this today! Oh wow, that oven spring! The crust was so crispy! I tweaked the recipe and used a mixture of white bread flour, dark rye and whole wheat flour, a small spoonful of honey to give the yeast a slight boost, a spoonful of oil and added some dried italian herb mix for flavours. What I don't have is a dutch oven, but I've been experimenting on sourdoughs with a clay pot and it works just as well! Thanks for the recipe!
I only started cooking and baking and am kinda hooked. I've only ever made 7 or 8 loaves and all plain 🤣 but I'm gonna try some of the variations you mention. Thanks for sharing your tips
what were your measurements? please!
@@diegoe1918 my recipe’s around 2/3 of John’s to make a smaller loaf, taking into account the size of my oven. I think the ratio of the different flours is somewhat forgiving, so it's possible to juggle around the amount, so long as the total flour weight remain roughly the same as below (~310g) - this may also affect the amount of water you use due to the flours' different water absorption capacity, you will need to slowly test it out while you mix the dough. anyway here's my current recipe:
• 220 g white bread flour
• 45g dark rye flour
• 45g whole wheat flour
• 7 g salt
• 5 g instant yeast
• 240g water (start with 215g first and add more as necessary when mixing)
• 1 tsp honey
• 2 tsp oil
• 2 tsp of dried italian herb mix and 2 tsp parmesan cheese powder for flavours
hope it helps!
I have SOOOOOO many bread recipes, and many of them are very much the same as this one. But your tip about using a dutch oven and parchment made it look all the more beautiful and crispy when done. I'm going to a friend's on Easter Sunday. I'll make one to take along, and I'll flavor it with olives and sun dried tomatoes.
I just made this recipe and had excellent results!! I did add 2 tablespoons of King Arthur sourdough flavoring and about a tablespoon more water. Otherwise followed exactly. This is my new go-to recipe for bread. I think chilling the dough overnite made it easier to work with than having it at room temperature.
I’ve made this bread a few times now, I don’t have a Dutch oven or a stone but I use a cast iron, it can be a flat one or the actual pan and it doesn’t really make a difference, and then I don’t have a cover so I fill another baking pan that I don’t care about with water and use that to create steam. Works perfectly
thank you I'm going to try this. I don't have a dutch oven and have been searching the comments for an alternative method. I wish this guy talked about it in the vid
I had only made bread once in my life with live yeast. I found this online as I have become disappointed with the bread you buy in the shops. This came out exactly per the recipe. i am now baking every two days and trying different flavours.
I like to add dill to the flour. The smell and flavor is amazing. I use an oven safe soup pan (big) to cover a pizza pan for the first 30 min when I bake it. So good!!!!
Fresh dill weed or dill seed?
This is the best bread recipe I've ever made. It taste fantastic, it has the crispy crunchy crust, the stretch I like. Love love this bread. Easy to make
I haven’t made bread since senior school more than 50 years ago, but I’m tempted to have a go at this recipe.🙂. Love watching you and thank you for all your wonderful videos.
iranian bread making process is aloso exciting, take a look dear
I made this bread several times. I have a 99 years old sweetest granda. He doesn't eat supermarket bread anymore. I make this bread once a week. Thanks to Preppy Kitchen
I LOVE this recipe. I don’t buy bread anymore 😂 I don’t have a dutch oven so I kind of use a makeshift one using 2 dark cake pans. Works pretty well 🤷🏻♀️ Hahaha
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Thank you for this, I was about spend sooo much on a dutch oven. I’m a baker though, so I will use my dark pans..😊
Today, I just completed this incredible artisan bread recipe and am totally blown away by how excellent it is! I’m not new to bread making, but this was the best ever. Will be modifying this with a little whole wheat flour and honey for some interesting variations. Thanks for sharing!
I made this bread tonight. It was easy to make and absolutely delicious. I couldn't wait to eat a slice. It was done in the amount of time written.
Very good recipe
Finally getting cool enough to heat the oven to make bread, when working I bought a bread making machine so that I would not have to stop at store on way home for bread for my lunch sandwiches. Now, retired, having given away my large cast iron dutch oven (too big for just one) I got myself a Challenger bread oven which I love, although it is very heavy. All year round now, machine in summer, oven in cooler weather, I have been making my own bread for years. Love this recipe which makes a smaller loaf and is quick and easy and to boot can be dressed up or just plain, Thank you John.
I serendipitously found you and what a gift that was! Every recipe I’ve tried of yours has been a ten out of ten! The chili, the bread, the absolutely unreal crumb cake are the best recipes I have and I had an Armenian grandmother so that’s saying a lot! Thank you!!
I make this bread countless of times. I put dried cranberries, raisins and dried peach so yummy😋
Ok?
This is the best recipe I've tried. I thought the ratio wouldn't work, but John's recipes have never failed, so I followed it. Thanks John, now if I'd only had you as my algebra teacher!
His attitude is so positive and happy 😊
Had a go with this modified slightly by putting the yeast into the water first with a pinch of sugar and stirring it up. Subsequently added the flour and salt and used a machine with a bread hook attachment for about 5-10min. Rested for 2-3 hours and dough really expanded. Baked for 30 min covered + 10 min uncovered at around 425F. Thanks for the recipe it turned out great!
Off topic, I know, but I made your biscuits last night & they turned out amazing : ) My husband loved them too!! The first time I have had any degree of success with biscuits..and I am NOT a young man!! Thanks for all you do!
What does your age have to do with it! You did a great job, your husband loved it and that should give you the confidence to try other new things. Keep on learning and trying new things, it will keep you young and both of you happy
@@Kyarrix I just mentioned age to indicate we have endured many years of bad biscuits! Thanks for the kind comment!
@@musicroom7185 sorry, I was just being silly. I wanted to encourage you to keep making and baking new things because it's so much fun.
I tried this using all purpose flour. I did not use the 24 hour method. I think it’s better than store bought bread. My son had 2 big pieces. Like you said, it is so easy to make!!! I don’t like the crunch so next time I bake it, I will either not bake it with the top off or for the full 15 min. Thanks again. Delicious
Was skeptic because it seemed too easy but boy was I wrong!! Great recipe, great bread and I finally feel like a success!! Thank you so much!!
I've made your recepie many times but tonight I'll leave it in the fridge overnight. Ive been making sourdough and the longer you leave it in the fridge the better the flavor is. So im giving it a go with this recepie❤
Although I'm far older than you, you remind me of my grandmother. I watch your videos and I'm instantly transported to the smell of my grandmother's kitchen. Thank you so much. 💛
Just made this bread, I did the same day version so only left it to rise for 2 hours. It came out perfect. This is the second recipe I've made from the Preppy Kitchen channel and I'm absolutely loving it. Next up cheesecake brownies.
Hello John. Truly the best and easiest bread recipe!!! I have made it twice so far, and both times turned out super great. Thank you very much for sharing it! And also thank you for all the other recipes, they are all so very good!
This is the second time making & baking Artisan bread from your recipe/directions. The bread turned out even better than the first time I made it.
My Dutch oven is white inside and I make sourdough bread in it and it never got burned I use parchment paper under the dough to lift out easily
I'm going for a baking interview and I've been using your recipes and my baking skills went from 0 to 100 so I'm leaving this for later....
So easy and pretty much perfect recipe. My oven only takes 9 or 10 minutes once the lid is off. Added some garlic powder and about 4 oz of Iberico for my second one. Tasty
Great, easy-to-follow recipe. Made a loaf of bread for family members and they all loved it. Thank you, John.
It has never failed. Such a wonderful, beautiful bread and it tastes delicious.
Yes!! Please do a Sourdough video!!
I can't wait to try this one!!!
Hello 👋 how are you doing today??
Before I watched this video I had been using a bread maker. Boy did I waste my money, this bread is so easy to make and tastes wonderful - thank you for enlightening me.
Hmmm, I make this bread every Sunday! It is so delicious!
I decided to make bread today and wondered if you might have a recipe, so I checked and there it was, posted only yesterday- a nice moment of serendipity.
I make this all the time using all-purpose flour. I love it.
Must we use a Dutch oven? Or can we use a regular bread pan? Appreciate your answer.
@@legallyunblonde2465 No, you have to use a Dutch oven. Mine is white inside, and I haven't noticed any discoloration as John warned about.
@@jelsner5077 oh dang dont have one. Guess i must hunt one now. Thank you for your answer
@@legallyunblonde2465 No prob! I got mine at a local restaurant supply store. It was a lot cheaper than retail
@@legallyunblonde2465 Walmart has Lodge dutch ovens for around $40
Thanks for the best recipes!
Cannot wait to make this bread! thank you. I am so happy I found your site. We have enjoyed everything I've made so far!
I have made th is bread numerous times, and it is delicious and easy to make. I cannot stop eating it!!!!
I did this! Didn't use a Dutch oven though. I did it in a pie glass pan and left it in the oven for 40 minutes. It didn't come out as pretty but it tasted awesome. I added rosemary and some olive oil before putting it in the oven
Thank was looking for this my pans only got up to 350f
I’ve made many artisan bread recipes before but yours is my favourite!! So simple yet delicious.
I added rosemary and garlic powder to the dry mix and it’s fantastic! ❤️ Thank you!
After 'tripping' over your channel several moons ago, I always look through your recipes to see something new to bake. My mama taught me the love of baking my own breads, cookies, cakes, etc., and I have become a devoted follower of your channel. Although I am a vegetarian, no meat at all, I can use meatless soy products as an alternative to some of your 'meaty' recipes. Thanks so much for your knowledge and expertise of the culinary arts and sharing that knowledge here on YT.
Omgosh that looks so friggin delicious! I’m officially getting a dark Dutch oven just to make it! Thank you John for not only being awesome but for teaching us all so much! Xoxoxox
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I used an old round corelle baking dish. Worked great just don't cover and add a pan of water for the steam.
I love your recipes and making this bread is so easy I make it daily , today I have guess and prepared two and adding different ingredients as olives takes it to another level, the 2 I am making today is olive and rosemary
OF COURSE he has the most amazing Le Creuset dutch oven ever, of course he does 😂
Can't wait to try this!
Is it UH- making? He's so annoying
@@lucyclark1301 Just don’t watch it if you don’t like him, it’s that easy. No need to be rude.
Loving how calm your voice is and I can actually follow along 😊 thank you for the wonderful video!
I made this recipe and my whole family loved it!!! Super easy and tastes great!
Hi John, I use a third of a 7 gram package yeast and let it rise overnight at room temperature, i think this works better and I can make 3 breads with one package. Someone told me that more yeast doesn't make the bread rise more, just faster. Overnight at room temperature gives a nice ferment and good rise.
All of your recipes that I have tried are perfect. Thank you!
Hello 👋 how are you doing toda?
I made your rustic bread recipe today, and man, was it delicious and sooo easy. I will definitely be making it again. Thank you
Update to yesterday: my husband loved the bread which did turn out pretty well, much to my surprise. I should’ve said I’m in Scotland so perhaps translating the abouts led to my using too much water or to little flour? I’m making it again today anyway so we shall see! 💜
And when he says delicious!!! It actually is❤ Thank you John❤ 😘
John,
I absolutely want a sourdough bread recipe from you. Your dinner roll recipe is now what I use when I make dinner rolls.
I can’t wait!
I love watching your videos ,Do you have a very good attitude and nice smile and very comforting voice thank you for sharing your cooking knowledge with the rest of the world. Your family is very lucky. They have a great cook like you. I love your desserts.
I can't wait to make that bread tomorrow!! Thank you so much for this easy and fun recipe 💖☺️ And yes, tbh I have been wanting to learn how to make sourdough and everything so a video about it would be lovely 👀
Once you make this bread, you'll forget about sourdough.
Since you like the idea if kalamata olives in bread, here in greece in every bakery you can buy olive bread(bread with kalamata olive slices and sometimes thyme or oregano). I would love to see the recipe with your method.
A sour dough video would be great!
It's not been easy to bake in Europe lately, due to the war in Ukraine there's a shortage of wheat, we can only buy 1 kilo per person in most supermarkets in France
I fell so useful when i first make my own bread it's a very satisfying feeling
Yum, the artisan bread looks great John! Freshly baked bread is just delicious 😋 🍞
I can’t understand what I do wrong because my dough turned out a bit more wet? Lose? When doing the pull over and stretch part my bread didn’t hold its shape but it didn’t go flat either. Calling the shape and height of the dough in this video a 10, mine was about a 7. I used the bread flour and I weighed it. I even weighed the water and Kosher salt. Regardless, it wasn’t a failure at all. It tasted delicious and went well with home made broccoli soup.
Yes John!! Please, please, please do a sourdough bread recipe. I tried it once and everything went south when I started to make the bread. The starter was easy and it grew well. I’m afraid to start another batch because sourdough starter is an expensive animal to keep.
Thank you John! Best wishes to you and your family!
FOR MY BIRTHDAY TODAY, I MADE A CHOCOLATE CAKE. IT WAS PERFECT 🥰 THANKYOU!❤
This is such an awesome video! I choose to use 3 1/2 cups of flour and sometimes incorporate wheat flour into it. This recipe has NOT let me down!
This bread looks delicious! I'm excited to try it.
I'd also love a sourdough video. Your focaccia video was what gave me the courage to try breadmaking in the first place, and I've been really enjoying it
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I normally don’t comment on these videos, but this bread recipe is super easy and amazing! The initial loaf I made was gone in a couple days, so I have to make another one!
Making this right now. My kitchen smells like heaven. Added few grains in it. Can’t wait to try it out ❤
I'm so excited..I'm doing this right now!and yes to sour dough bread 👍
How did it come out?
I absolutely love your Preppy Kitchen channel, John! I recently started watching more of your videos & even started printing your recipes. Now I'm actually making them! (Crème Brûlée, Pie Crust, Chicken Pot Pie.) Next is home made artisan bread! I love how your videos are thorough, explaining what's going on and why you do things a certain way. Your voice & presentation are very profession and inviting, yet relaxing too. Thank you!
*professional* oops!
I’m in the UK and I love all of your amazing tutorials and have made many of your recipes. I pre-ordered your book as soon as you announced it. Can’t wait for it to come.
Question. I can’t wait to try this recipe but I don’t have a Dutch oven. Can it be made just in the oven? Keep the great work coming 😄🤗
I was about to ask the same question...did you try it?
@@mariamhamed4485 no, I haven’t tried it yet but will at the weekend. X
Have my bread in the oven on this 83 degree day, gurl what am I thinking? I just couldn't watch this an not try it, and my gawd my house smells like heaven, its worth all the sweaty business. I appreciate this channel so very much, love your take on all this baking. I am terrible at baking but I love to try and I have to say my skills have improved. Wish you were my neighbor. Have an awesome day.
Damn thought you said an hour! I just pulled it out after an hour, no need to brown it up, it didn't burn and looks fantastic. Throwing the second loaf in (if you are gonna make one might as well make two, same goes for making kids) this time half hour only.
Of course we’d love for you to share your sour dough recipe - absolutely love everything you do! 💕
It really is the best bread. I've made it numerous times and it always comes out perfect.
Hey John, I made your amazing lemon cookies recipe the other day, and they tasted delicious. However, they did not spread. Can you please tell me what I did wrong? 🍋
Maybe not enough butter?
I love adding everything bagel seasoning in it or on top, rosemary too.
Made 2 loaves today. Turned out so good! This will be my go to recipe. Looking forward to trying your other recipes. Thanks so much for such an informative video
This can also be done with only 1/4 tsp. of instant yeast and an overnight fermentation at room temp. though handling higher hydration dough is a bit tricky. Another requirement for the baking vessel is that the handle be able to tolerate high heat. I use stoneware though just about anything will work.
Ty
Made it in the fridge and straight with 2 hour rise,
What a wonderful gift
If I could load pics you’d be proud of the skills you gifted me
Thank you again
Oh! Just made this and had it for dinner. So good. I got a little nervous because the dough was extra hydrated for some reason, but I just kept working it until the surface was smooth! Thanks for the recipe :)