LOL- there are so many great reviews of this, you hardly need another cheerleader, but I just have to say- YUMMY! Having hot fresh bread anytime I want to is amazing and the bread itself is really quite good. I do recommend proofing it and then putting it away for a day or two before baking the first loaf- there is a definite difference in an immediately baked loaf and one baked later. It's only the first week of having a crock in the fridge and my family is already quite comfortable and accustomed to having fresh bread with every meal- I'll be using this very regularly!
I can not believe that 4 ingredants can taste so good. I made a small loaf yesterday to serve with beans. The crust was crunchy and the inside was soft and chewy and the taste was wonderful. I've made bread from other recipes before with no luck so was very very pleased with the results of this recipe. Going to try a whole wheat version next. Thank you so much for the recipe.
Wonderful, wonderful! This has been such a hit with my husband and me and also some neighbors that came for dinner last night. I made a batch on Friday and had a loaf that very night. On Saturday, we had neighbors over for homemade vegetable soup and homemade bread. It was so good! For lunch today, Sunday, I made a pizza for my husband. The crust was as good as any pizza crust I have ever had from any pizza shop. For dinner tonight, I have cloverleaf rolls rising. Now, my crock is empty and I have to start over. Thanks for making me shine in the kitchen!
This is really very good bread for the effort involved. It's not bad if baked immediately, but the flavor just deepens and grows more complex over time. When I knew I wasn't going to be using it the same day, I've used sourdough starter instead of yeast. It worked just fine. I've also added starter in addition when I was running short of yeast. Thanks, French Tart! I'll never go back to tasteless bread from the supermarket.
I love baking bread and it is a great concept to make extra dough for the fridge - I have never really thought about that or that it was even possible. I made the batch as well as a round of bread today - absolutely wonderful! I was not sure which type my yeast was so I upped it to 1 tbsp; it took me 7 cups (Canadian) to get the right consistency.Thanks for sharing this trick! Can't wait to make another loaf in a day or two! Made for 'Best of 2010' tag game
Let's just say that I'm an abysmal bread maker...but this no longer holds true!! FT, the recipe is amazing!!! My ineptitude in bread making is a thing of the past now! This is by far the easiest recipe I have ever had the pleasure of making. Thank you so much for sharing it!
Outstanding Recipe! I just pulled my first loaf out of the oven and am in love! Smells divine-oh so easy to make-and could get me into a lot of trouble if I'm not careful. I used 6 cups of flour as it is very dry here this weekend. Other than that I followed your directions to a T. Next batch I will fiddle with a loaf of seed bread, must make a cheese loaf..............like I said, this could be trouble! Thanks for posting! Di ;-)
This far surpassed my expectations! I love the texture, it's so good. The flavor is excellent for anything you want to do with the bread, I need to work on my shapes, but with the way this tastes, I really do not care.
I almost didn't try this recipe because I had already found a no-knead bread recipe that worked for us. I'm so glad I did! This recipe is a-mazing. I've had hit and miss luck with previous no-kneads, but I've made about 4 batches of this and each batch and each loaf from each batch has turned out superb. I've made baguettes, rolls and pizza dough. Killer pizza dough, by the way. Thank you much for the wonderful recipe!
I'm hooked! This is too easy; it's easier than the bread machine! I love how versatile the recipe is. Don't go out and pay $5 for a bread bowl for spinach dip/other dips or soup..... this is the perfect bread for that!!! I made one batch as written, brushed with an egg wash and sprinkled with sesame seeds. In my second batch, I used 1 cup of rye flour and added caraway seeds. So many possibilities! I noticed that baking at 450F resulted in a too dark crust when the middle wasn't quite done, so I made the next loaf at 400F and that worked perfectly for me. Thanx so much for sharing this recipe. I'll have so much fun with this!