On Feb 12, 2021 I decided to post my grandma’s three-ingredient, no knead peasant bread. I hit the publish button on TikTok not realizing I would wake up to 15 million+ views. I couldn’t believe that a bread as simple as this would become a trend and so many of you on the internet would start sharing it. It is so meaningful to me that so many of you are carrying on my grandma’s legacy by making this very humble, yet delicious and gratifying bread.

This bread is called “selski hliab” in my language (Bulgarian), which translates to “village or peasant bread.” My grandma was one out of ten children and she worked tirelessly to provide for her siblings. When you come from a poor country, or don’t have as much, you learn to rely on a few basic ingredients, such as flour, salt, water, and yeast. If you had these few staples, your bellies were full and happy and you were able to feed many people on a very modest income. Bulgaria was also under communism from 1946 to 1989, so many ingredients weren’t as available to us, which helped simple recipes like this one rise in popularity and necessity. A fresh loaf of baked bread is something that will forever be cherished in my family.

My grandma was my best friend for 32 years of my life and someone who filled my heart with more love than anyone on this planet. Although I lost my best friend on Nov 13, 2020, she has made a forever imprint in my heart.

This overnight peasant bread has been shared between my grandma and I with so much laughter and tears and enjoying it together makes up some of the best memories of my life.

Although there are many peasant bread variations, I hope this one brings you as much joy as it has to me.

My Grandma’s No Knead Peasant Bread

The Modern NonnaThe Modern Nonna
If you can add a few ingredients together in a bowl, you can make bread. This recipe is so easy and delicious. This bread is crusty on the outside and soft on the inside, with a nice chewy interior.
4.39 from 257 votes
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 5 hours
Servings 1 Loaf


  • 3 cups all purpose flour, plus more for dusting the counter and top of the bread (413 grams)
  • 1 teaspoon salt (5 grams)
  • ½ teaspoon active dry yeast (*check the expiration; see notes below) (3 grams)
  • 1 ¾ cups warm water, between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius) (400 ml)


  • In a large bowl, combine the flour, salt, and yeast and mix with a whisk, wooden spoon, or clean hands. Add the water and mix with a spatula until you have a sticky dough.
    Note: The water must be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate.
  • Cover the bowl with a clean kitchen towel and let rest at room temperature for at least 5 hours or up to overnight. Place the bowl of dough somewhere away from drafts, such as in the microwave, in a cupboard, or in a cold oven.
  • After the dough has tripled in size, uncover it, and flour the counter. Pour the dough out onto the counter and generously sprinkle the top with flour as well.
  • You do not need to KNEAD the dough. You can simply move it around until you have a really nice and soft dough that is no longer sticky and is oval in shape. If the loaf sticks to your hands or the counter, sprinkle on a little more flour.
  • Place the loaf into any oven-safe dish (such as a Dutch oven or a cast-iron skillet with a lid) lined with parchment paper. Place a lid on the dish, and place the dish in a cold oven (in other words, an oven which is NOT preheated).
  • Turn the oven on to 450F (230C) once the bread is inside. Bake the bread with the lid on the dish for 30 minutes. After 30 minutes, carefully remove the hot lid from the dish and bake the bread for another 25 to 30 minutes. The bake time will depend on your oven, so keep an eye on it. Total bake time will be about 1 hour from the moment you place the bread in the cold oven.
  • The bread is done once it’s light and golden all over. Let it cool for 5 to 10 minutes and dig in! Enjoy.
  • To store leftover bread, let the bread cool completely, wrap it up in plastic wrap, beeswax wrap, or a clean kitchen towel, and store the bread on the counter. This bread is always best served warm the same day.


The water must be warm: not hot, not cold. The water needs to be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate.
I was taught to bake solely based on consistency—“na oko,” which means by eye. We never measured back home in Bulgaria. My grandma would use coffee cups and adjust quantities as needed, so please add a little bit of water at a time until you have a very thick and sticky dough. 
Make sure the yeast is NOT expired. TEST the yeast first: add it to a bowl with the warm water. If the yeast does not foam up and activate you have to start this step all over with new yeast. If it foams up, it means it’s active and you can add it to the flour and salt. 
If the dough is too wet, you can always sprinkle in a little more flour and adjust. If the dough is too dry, you can add more warm water, a touch at a time
You can use any oven-safe baking dish you have on hand. Mine is a corning ware dish I have had for 20+ years but any dish that can fit a loaf of bread will work
I have not tried making this bread with any other type of yeast, as my favorite yeast is active dry yeast. I like to activate it myself, so I do not waste any of my ingredients. 
Please always scoop the flour into the measuring cup and level off the flour with a knife, discarding the excess before adding it to the bowl to have more precise measurements.
I have not tried using aluminum foil instead of a dish lid but it should work. 
You can use whole-wheat flour but this bread is more delicious will all purpose in my opinion. 
If you’re looking for a gluten-free bread recipe please click here No-Knead Gluten-Free Bread – The Modern Nonna
Let the dough REST for a minimum of 5 hours. I usually leave mine overnight and bake it the following morning. Let it rest at ROOM temp in a warm spot AWAY from drafts. I like to place mine in a cold oven (oven that’s not turned on). 
If you live in a really hot climate, the dough will rise a LOT faster ,so try to keep it in a cooler room or let it rise for a maximum of 2 to 3 hours. After it doubles/triples in size, it must be baked right away. 
I have NOT baked this recipe in a higher altitude so you will have to experiment and adjust. Please add a little warm water at a time until you have sticky dough. It’s important to look at the consistency.
The dough shouldn’t be WATERY or DRY. It should be thick and sticky
You can use fresh yeast, as we often did when I was growing up. We didn’t measure but 1 teaspoon of fresh yeast should be fine. If you use QUICK RISE, you will have to adjust the rest time. Active dry yeast is my favorite yeast to bake with. 
My oval corning ware dish is linked in both of my AMAZON stores. You can find them on a tab on my website. 
Tried this recipe?Mention @themodernnonna or tag #themodernnonna!
If you love one of my recipes, please leave me a review.
Thank you for bringing me into your kitchen <3

168 Responses

    1. Doesn’t yeast need sugar as good to activate (along with the warm water). No source of sugar in the recipe. Am I missing something here? Thanks. Jay

        1. 5 stars
          I make this bread every few days and my husband and I love it! It’s so crunchy and he prefers it over store-bought. Thank you so much for this amazing recipe and easy to follow instructions. ❤️

        2. I plan on trying this recipe tonight. It looks delicious. My oven seems to heat up a little on the slow side. Do we start the 30 minute timing from when we put the dough in the cold oven or when the oven reaches 450f? Please advise… many thanks.

          1. Hi Beverley, the 30 minute timer should begin as soon as you place the dough in the cold oven. Since your oven is slow to heat up, you may need to add 5 to 10 minutes to the total bake time.

      1. No it does not, water is all that is needed. The flour will feed it once activated. Ciabatta is made without sugar.

  1. 5 stars
    I have never made bread before until I found this recipe. I’ve always felt intimidated making anything that required yeast and flour. Not only was this recipe easy to follow with her spot on instructions but the results are so satisfying knowing you made it yourself from scratch. Crispy golden crust and warm delicious pillowy goodness inside. This has been my go to bread all thru out Covid.

  2. I bought a new Pioneer woman cast iron dutch oven. It says not to go over 400. Should I try for 450 or can I cook it at 400?

  3. 5 stars
    I have always wanted to learn how to make bread. After some unsuccessful tryouts, I found The Modern Nonna in Tiktok and gave this recipe a try. This was A MA ZING. I have done this bread a lot of times and it always end up great and tasty. Then I followed her and now I am such a fan! 😀

    1. 4 stars
      This was my first time making bread. I followed the instructions exactly, bought new yeast and new flour and even took the temp off my water. I let it rise in a cold oven overnight but it didn’t seem to rise very much and looked like it had a crust on top, even though I covered it with a towel. I turned it out on flour and added a little on top so I could shape it but it still seemed a little loose. Followed all the cooking directions and it looked good when it came out but the top was very hard, not flaky like in the video and the bottom crust was even harder. And even though the top was nice and golden the bread doesn’t looked completely cooked in the middle. It tasted good but what did I do wrong to make the crusts so hard and how do you tell when it’s done all the way thru. Thanks

      1. Hi Amy,
        for a first time that’s amazing! I don’t want you to give up because with each time you WILL get better and better. I would recommend covering it with plastic wrap and then a towel on top because the dough most likely got dry and air came into it if it developed a crust before it was even baked. I think what went wrong was something during the rise process. Next time when you cover it please use a big bowl and cover tightly with plastic wrap so that it seals and no additional air comes in. Please try and let me know

  4. 5 stars
    Wow wow wow, i am in LOVE witht his bread. I saw this on pinterest while laying in bed last night, and said “oh thats easy that’ll take me like 5 min to prep” woke up this morning, took 10 more minutes to set everything up, and an hour later, i had FRESH AWESOME BREAD. I’ve tried making bread before in the past, and failed miserably, like super bad. This turned out exactly how bread should turn out. I will forever use this.

  5. Very easy recipe to make. Like the crustiness of the outside will most definitely make again. Also want to try using whole-wheat flour

  6. This bread is so good and EASY! Thank you for giving me the confidence to jump into bread making!! Sharing this recipe with everyone I know!

      1. 5 stars
        Yeast doughs always scare me, but I had to give this bread a try. I used rapid raise yeast and it came out perfect. Thank you for sharing this recipe.

    1. Hi there 🙂 I haven’t tried but it should absolutely work if you bake it for less time. I am thinking 15 covered and 10-15 uncovered but I wouldn’t know until I try.

  7. My oven took 15 minutes to preheat. So is that half the 30 minutes covered or do I start the timer once it’s fully preheated?

      1. I think the question is, does the 30 minute cooking time begin as soon as the bread goes into the cold oven or once the oven comes to temp?

  8. Hello, If the dough triples in size in less than 5 hours, would it be ok to move on to the next step (baking) or should I wait for the 5 hour mark? My dough more than tripled in 1.5 hours. Thank you!!!

  9. 4 stars
    This came out awesome next time I am going to sprinkle the top with everything bagel seasoning before baking.

  10. I tried 3 times with new active dry yeast and tried dissolving it in the 1 3/4 cup water but it’s still not working? Date on yeast says February 2024? Can someone help me?

    1. Yes I am in the same boat. Made sure water was in the range used new active dry yeast and it’s just a wet mess. I’ll try with sugar and see….

    2. I also tried it 3 times with no luck either. My husband whose made bread many times told me that it was not enough yeast and I should let it activate 1st separately, which I did the 2nd batch. But in the end all came out bad and he then made a recipe he found in line and his bread came out amazing. So Idk. I’m in Florida. It’s hot and humid and my bread barely doubled after half a day of waiting and adding more yeast when at 5 hours there was no change. And my yeast was also not expired. Dry active.

      1. Hi, sorry to hear this didn’t turn out well for you. The heat and humidity absolutely effects the rising time, bake, and end product.

  11. Sounds delicious! When do you start timing the first 30 minutes – after you put the bread in the oven and turn it on or once it reaches 450F ? Thanks!

  12. Hi Nonna.
    My bread has come out super dense and heavy. What mistake could I have made pls advise? I want to get this right.

    I let it proof for 3 hrs only as it tripled in size quite fast. I live in dubai so it’s quite warm here already.
    I’ve used new packets of flour and instant yeast too.
    Also your loaf had a very nice golden color, did you brush the top with something before baking?
    In your video when mixing your flour you put two brownish color powders, what was that ?
    Thanks so so much.

    1. Hi Mandy,
      Please make the bread at night and let it rest overnight. Make sure you stir the ingredients into a big bowl so that it has room to rise. Please make it again and let me know. I didn’t brush the loaf with anything. All the ingredients are listed in the recipe above. Water, yeast, flour and salt. That’s it

  13. The dough comes out too sticky after it rises for me I can’t shape it on the counter with flour it all gets stuck.I just throw it in the pan and The bread comes out good.

  14. I started mixing the recipe around 2:30 in the afternoon. If I let it sit until the next morning, is that too long?

  15. Hey! I tried this and did the over night rise in the oven. It tripled in size everything was going good and it looks great but the inside is raw and gummy any ideas why?

  16. 5 stars
    Thanks so much! My kiddos loved this bread. Confidence booster too since it was pretty easy to make.

  17. i’ve tried this bread twice. The first time it didn’t seem like it rises enough after 5 hours but I baked it anyway. It was heavy and gummy on the inside. The second time I bought new yeast and tried again. After overnight rise it still barely doubled in size. After baking again it was too heavy and gummy inside. What am I doing wrong? Is 1/2 tsp of yeast enough?

    1. Hi Debbie,
      If it didn’t rise that means something is happening with the yeast. This is what you should try: try activating the yeast in the warm water with a teaspoon of sugar first. If it foams up, you can add it to the flour and salt. Just mix the WARM water + yeast + tsp sugar in a bowl and let it sit. If it foams up it means it’s activated and GOOD. If it doesn’t, you need to start this step all over as the bread won’t rise. Make sure you cover it well with plastic wrap and put it in a warm place away from drafts like the oven or a cupboard to rise. Please try this method and let me know

  18. 5 stars
    Here we go again!!!!
    Another absolutely incredible recipe. The crisp of this bread is unreal, not to mention you cannot stop eating it once you have started when it’s fresh out of the oven.
    One more perfection to add!

  19. I baked this bread this morning. It’s a delicious bread. I already regret that I didn’t make 2 right away. From now on my favorite bread recipe

    Sandra, from The Netherlands

  20. 5 stars
    I baked this bread this morning. It’s a delicious bread. I already regret that I didn’t make 2 right away. From now on my favorite bread recipe.

    Sandra, the Netherlands

  21. Hi – I made your bread from your tik til recipe (it makes two loaves). I will have to wait for my oven to cool before I bake the next one. What do I do with it while I’m waiting for the other load to cook?

  22. 5 stars
    I made this recipe this weekend, so good! I was scared because of how simplistic it is, but it was amazing. Question- what is the best way to store it?

  23. Hi! When you say “very hot climate”, what temperature do you mean? My definition of “very hot” is different from someone else’s. I live in SEA. It averages about 29-34°C; is this considered very hot? Excited to try this recipe!

    1. Hi beautiful yes it’s exactly what I meant but you can keep an eye on it and once the bowl is full or the dough has tripled, you can bake it. You may need to experiment with the rise times depending on the climate.

  24. Hi, this is great bread recipe and I love the story behind it. When cooking in my younger years, I would ask my maman, how much. She would say “à peu près “ which means “roughly” so similar cooking measurements made for great food./Thank you very much for bringing this beautiful experience/ recipes to our homes (from Montréal, Québec, Canada)

  25. 5 stars
    Hi. I made this bread last week with pizza yeast as that was all I had. Turned out very well. Made some tonight with the proper yeast. Turned out even better. Will try the cheese bread next. My husband was so happy with the bread.

  26. Hey Nonna! I’ve made this bread now 3 times and the ride tripled in size yet when I bake, it comes out with a crust that’s hard as a rock! I’ve tried activating the yeast, have used a thermometer for the water to make sure of the temp, what am I doing wrong?! Still tastes amazing it just has a crust like a baguette and not like your video. Thanks for any advice!

  27. WOW, I’ve tried many different bread recipes, this one is my fav so far. Couldn’t stop eating!
    Make it exactly as shown here…..trick is def not turning on oven until after you place in the oven. I was also so tempted to let it rise again, but didn’t, turned out perfect ….and made it twice now. Easiest bread recipe I know!

  28. 5 stars
    So delicious!! Its crunchy on the outside and so soft on the inside! I couldn’t help myself…. I had two pieces with butter while it was still warm. So easy to make and so tasty! I mixed it last night around 10pm and baked it at 9am this morning. Will definitely be making it again this Sunday for Easter with my family. I come from a Portuguese family full of bakers. My mom always made delicious bread… the old fashioned way…. kneading, kneading. I have two bad shoulders so it was difficult to make bread. Now I can!! Thank you!

    1. I think she means can she cut the recipe in half and make a small loaf. Though why she would want to do that is beyond my understanding. Of course you can, but you will have to watch your time in the oven and take it out when golden and hollow sounding when you tap the crust. Follow all other instructions exactly.

  29. 5 stars
    My dear Nonna I am completely beside myself. For years, I have dreamed of making bread at home, but I was always intimidated by the process. I am late to your party, but luckily found this recipe you have shared with the world and I have made this bread 3 times in the last week! Your videos, blog and content are all on point to say the very least. Please know that you have changed our lives with your love of cooking. Thank you for sharing your recipes with all of us to enjoy. I wish I found your work sooner <3.

  30. Help! I tried to make this twice, but after proofing it and using some flour. It is still so sticky, it doesn’t shape up like in your video. That in the end it’s like a blob and I am afraid to keep adding flour as it may change consistency. What am I doing wrong or how much flour is too much just to get it to shape into an oval and smooth like your video? Thanks in advance.

    1. Hi Sheryl,
      for most accurate results please weigh the ingredients on a scale. The dough should be sticky, it should be dusted with flour and gently shaped and transferred right away into a baking dish.

  31. My bread did not rise past 3”. It fluffed and there were bubbles and I’ve made sourdough breads with all sorts of flavors before. I baked it anyway and still, flat and hard. I had new yeast and good flour. Used a thermometer for temp and scale for dry ingredients. Not sure what went wrong. It proofed for 9hrs.

    1. Hi Jen, it’s really hard for me to tell but sometimes the yeast is bad even if it’s new. please proof it if that’s the case before you add it in. I hope you try again

    2. I had the exact same experience. New yeast, weighed the flour, used a thermometer for the water. It doubled after 10 hours but was still essentially a batter, not a dough.

      1. Hi Nancy, sorry to hear you’re having trouble with the recipe. Please see my recipe notes below the recipe and add a bit more flour if the dough is too soft.

  32. What would cause my bread to crack on top during the covered baking period?

    I am using an Emile Henry loaf pan

  33. Hi really love all your videos!! I made the no knead bread today & it was very quick and easy, only thing- I think my oven was too hot, I should have removed it a lot sooner but it had 17 minutes left to go until all baked. It was in for 30 plus 8 minutes in total and it looked like yours. I was worried it would be undercooked inside so I kept it in and it got darker.
    I just cut into it and it’s really good. I’ll definitely make it again but remove it earlier & hope it will be cooked inside.

  34. Thank you for sharing such a beautiful recipe from a beautiful soul. Love this idea! It sounds so simple and I love reading all the reviews.

    Have you ever done any additions to it? Folding in roasted garlic? Olives? Rosemary like some of boules at the market?

  35. 5 stars
    Ok! You’re my new favorite food blogger and I follow many. ❤️

    I completely misread the directions and baked the loaf at 300 instead of 450. I noticed my error at the 30 minute mark when I was supposed to remove the lid.
    So I cranked up the heat and left it in lid on for 15 mins and then removed the lid for another 15 carefully watching the color.
    Can you believe after all that I made the most beautiful loaf of bread? Delicious.
    Can’t believe if I bake it accordingly it would turn out better. Foolproof recipe for sure. Thank you for sharing.

  36. 2 stars
    Tried to make this. But the dough didn’t rise. I left it all night in my drying room, so there’s no breeze and it’s not cold. But when I woke up the bread was exactly the same as the night before.

    I’m in the UK and the only yeast I got was fast action dried yeast. Is that the problem?
    Will definitely be trying again until I get it right.

    1. Hi Charlotte, okay yes this is absolutely not your fault and can happen for many reasons. 1. the yeast may have been bad or expired. 2. the water may have been TOO hot or too cold so make sure it’s warm. 3. if you want to be safe, activate the yeast in the warm water FIRST in a separate bowl and once it foams up, you can add it in the bowl with the flour etc.

  37. Hi there! I tried the recipe the bread didn’t rise so I think the water was too killed the yeast. Is there a quicker method than the overnight? Does sugar help activate the yeast?

  38. Hi there! I tried the recipe and the bread didn’t rise and was dense so I think the water was too hot and killed the yeast. Is there a quicker method than the overnight? Does sugar help activate the yeast? Thanks!

    1. Hi Michelle, so sorry to hear that. Something definitely went wrong here so what I would do is activate the yeast in warm water and a teaspoon of sugar and THEN add it in once it foams up and activates.

  39. Hello! I am glad I found you on Facebook. I used to bake my own bread but I gave up. It was time consuming. When I saw your reel on FB I said to myself I should give it another try. I love bread, I am French, but it’s not easy to find non-industrial bread where I live. Every time i read the list of ingredients on the package of “healthy bread” I freak out. I tried your recipe yesterday for the first time. It is easy! It came out well. The only thing is I found the crust a little bit hard, the bottom of the loaf mostly. I think I left it a little bit too long with the cover. Next one the stuffed peppers. Oh and I like your web site too and the cooking instructions. Sorry for this lengthy comment! Patrick

    1. Hi Patrick! This review means so much and yes if the bottom gets way too baked it may be sitting too low in the oven too. You can actually try baking it a bit less or on a higher level 🙂

  40. When I checked my dough after 12 hours it didn’t rise to 3x its size. Do I just add the 1/2 tsp yeast straight to the flour mixture and then add the warm water? My water was 105 degrees so my yeast should’ve activated but my mixture still seemed pretty runny. Not sure what I did wrong but will try again!

  41. I have this covered tight and in the oven to rest overnight. Dough looks perfect. I always use a scale when a recipe offers grams also because it measures much more accurately but the recipe says 1/2 tsp yeast (3 grams). It took 1 tsp to make 3 grams so I went with that – I know my scale is correct – I’ll see the results tomorrow but I’m sure it will be wonderful!!

  42. Can this be baked in a loaf pan? Have never done bread, yeast and kneading always intimidating but I think I might give your recipe a shot.

  43. Hi. I have a convection oven and it can’t go beyond 200°C. Will that be an issue? Do i have to bake it for longer?

  44. Perfect each time. Easy and delicious. My new go to bread recipe! Forgot the parchment paper today. Yikes but we’ll see! My husband loves it as he watches his salt and I can just eliminate for him. Thank you

  45. I thought I followed the directions but my crust was as hard as a rock. I let it rise six hours, also I could not find my measuring cup so there might have been more flour there than the recipe called for! Could that have been the problem or not enough yeast?

    1. Too much flour could be the issue or expired yeast. The dough should be soft and not sticky.

  46. Can you please clarify how much yeast to use? The
    Ingredients list says 1/2 tsp
    But certainly bottom of article says tsp.

    1. Hi Valerie! Please use 1/2 teaspoon active dry yeast. Make sure your yeast is not expired: check the expiration date on the label or test the yeast first you by adding it to a bowl with the warm water. If the yeast does not foam up and activate, you have to start this step all over with new yeast. If it foams up, it means it’s active and you can add it to the flour and salt. Hope that helps!

    1. There could be a few possible issues: expired yeast, using water that is too hot or too cold, or using too much or too little flour.

  47. 5 stars
    I am a baker. Bake every Thursday/Friday for the weekend. This recipe looked so incredibly easy and good I tried it within the hour! Actually made a second batch right away because I knew we’d eat the first one immediately! And we did! Wow! So good. My family went crazy for this. My son said it tasted just like Bertucci’s bread! I love that you can throw it together in the morning, and bake it off at night to have fresh bread with dinner or for dinner Many thanks for sharing this!

  48. 4 stars
    I wanted to like this bread because of your story. I really did. It would have been great, but it had that steamed texture that bread gets when baked in a Dutch oven with the lid on. Disappointed in that aspect, otherwise good. My husband didn’t mind the steamed texture, so all not lost. I might try baking again but without the lid.,

    1. Sorry to hear you didn’t like the texture. The bread is meant to be soft on the inside with a crunchy crust. Don’t forget to remove the lid for the last 25 to 30 minutes of baking.

  49. I just made this recipe for bread. It rose well. I followed the instructions but it isn’t hot enough in the middle and has not browned in the times suggested. No crunchy crust. I’ve put it back in the dutch oven and lid for longer. Perhaps my oven is very slow to reach temp. Any suggestions to help it brown?

    1. Hi Barb, I think your instinct is good to keep cooking it until it develops a crunchy, golden crust. I would bake it without the lid at this point. It may be that your oven is slow to preheat, which means the bake time needs to be increased.

  50. 5 stars
    I just made this for the 2nd time in a few days (because the first loaf didn’t last very long lol). It’s SO easy and so delicious I have added it to my recipe book as a new weekly staple. I have been using quick rise yeast because that’s what I had on hand and it worked just fine. I decided to try to add in cubed cheddar cheese and pickled jalapeños with this second loaf and it turned out SO GOOD! I definitely recommend this delicious bread.

    1. I’m SO happy this worked for you and you loved it, Chelsea! Adding cheese and jalapeños sounds incredible!

  51. Hi! Quick question on your flour measurements.
    I typically weigh out my flour and I use King Arthur All Purpose Flour. You have written 3 cups, or 413 grams of flour. However, 1 cup of flour is 120 grams, so for 3 cups of flour shouldn’t it be 360 grams instead of 413? Not sure which measurement I should be going by.
    Thanks! Love your recipes by the way 🙂

    1. Hi Maria, thanks for your comments! The weight of the flour depends on the brand you use and how you measure your cups (scooping the ingredients and leveling them off versus spooning the ingredient into the cup). Since the weight of your flour is differing from mine, I would go with the cup measure. Hope it turns out great!

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