No Knead Bread: You’re Going to Thank Me

by Kimba on September 13, 2010

in In the Kitchen

Is there anything that smells more like home than a loaf of freshly baked bread? I think not.

But as much as I love the heavenly taste of bread right out the oven, I don’t do yeast. Something about baking with little micro-organisms intimidates me. For real. It’s all too much like a science experiment. What if I give my yeasties too much sugar? What if the water is too warm and I kill the little fungi?

And don’t even get me started on the kneading. It takes FOREVER! And how do you know when to stop? Everyone says you can tell by the feel of the dough. WHAT? I don’t know how the dough is supposed to feel! And I don’t have anyone who can teach me. I adore my mama, but she wasn’t a pioneer woman. We ate Town Talk.

So whenever I’ve wanted a loaf of good bread to go with a pot of stew or spaghetti, I’ve gone to the bakery and spent $3-4 on a loaf that I brought home and warmed up in the oven. And I was content with my bread life. That is until I came across the revolutionary No-Knead Bread recipe published in the New York Times a couple of years ago.

My life has been changed people! Can I get an AMEN? This technique is RIDICULOUSLY easy and now I can turn out a loaf of bread with a pillowy, chewy interior and a thin, crispy crust with almost no work. It’s incredible.

Wanna know how to do it?

First, dump all your dry ingredients into a mixing bowl? What’s in there? 3 cups of bread flour, 1/4 teaspoon of instant yeast, 1 teaspoon of salt. That’s it. Give it all a little stir so it’s mixed together. Note: I’ve been told that all-purpose flour works just as well. And I don’t know the difference between bread flour and all-purpose flour, so don’t ask.

Dump 1-1/2 cups of water into your dry ingredients and start stirring. I use a spoonula but you can use whatever you have.

It’s a really sticky dough, so you might need to wet your hands and finish the mixing that way. But you’re not kneading. Just mixing it all together.

Now you’re going to cover your bowl with some plastic wrap and let it take a long rest. 12-20 hours long. Yes. That’s right. If you want this bread for dinner, you need to start it the night before. But there’s so little work, it’s worth the planning ahead.

This is what the dough looks like after it’s beauty sleep. All bubbly and mushy.

Next, dump the dough out on a well floured surface. This is a really sticky dough so wet your hands before you shape it. That will keep it from sticking.

Pull all the sides of the dough up toward the top and tuck them into the center. Again, you’re not kneading. Just trying to get a round-ish shape and a slightly tighter blob of dough.

Turn the blob over onto a well-floured tea towel and put the whole thing into a bowl for another rest. Make sure you don’t use a terry-cotton towel or your dough will stick. Cover the dough with the sides of the towel and let it rest for another 2 hours.

About 30 minutes before the second rest ends, put your EMPTY covered pot in the oven and crank the oven to 450°. Let the oven (and the pot) pre-heat for at least 30 minutes.

Let’s talk about the pot for a minute.

You need a lidded pot that can handle a 450° oven. That means no plastic parts. You can use a dutch oven, ceramic, stainless or enamel pot. I use my cast iron dutch oven. I bought it on Amazon and at less than $30 with free shipping, I think it’s one of the best deals on Amazon. It comes pre-seasoned so it’s ready to use when you take it out of the box. I use it for this bread and for stews, soups and chili. Love it!

Now, you want to remove your hot pot from the oven (be careful!!!!) and dump the wobbly dough into the pot. It doesn’t really matter how the dough lands. Give the pot a little shake if you want to even out the dough. But this is a rustic loaf of bread, so some imperfections just add character.

Cover the pot and put it in the oven for 30 minutes.

Then uncover and bake for another 15-20 minutes. If you’ve baked bread before, you’ll be able to tell it’s done by thumping on the loaf. If you’re like me, you’ll use a digital thermometer and take it’s temperature. It should be 210° in the center. Note: That link is my thermometer and I love it!

Remove the bread from your pot and let it cool for a while. The bread makes this incredible crackling sound as it’s cooling.

Prepare to experience a tiny slice of heaven on earth. I make this bread at least 2x a week now and it’s become one of my favorite things on earth. And my expanding booty will attest to that fact.

My favorite time to eat it is the next morning. Lightly toasted with a smear of butter, then peanut butter and a drizzle of honey. Sigh. There grows my booty again.

No Knead Bread Recipe

3 cups bread flour
1/4 teaspoon instant yeast
1 teaspoon salt
1-1/2 cups water

  • Mix dry ingredients together
  • Add water and mix well.
  • Cover with plastic wrap and allow to rest 12-20 hours.
  • Dump dough onto well-floured surface.
  • Using wet hands, fold the sides of the dough over the top and shape into a rough ball.
  • Turn dough over onto a floured towel and cover the dough with the towel.
  • Allow dough to rest another 2 hours.
  • 30 minutes before the 2nd rest is over, put your covered pot into the oven and pre-heat to 450° for at least 30 minutes.
  • Plop your dough into your pot.
  • Cover and bake for 30 minutes
  • Uncover and bake for another 15-20 minutes until bread reaches 210°.
  • Remove and cool on a wire rack.
  • Enjoy!
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1 beth September 13, 2010 at 9:18 am

That looks delicious, Kimba! And that recipe sounds super easy. My mother in law gave me a recipe for a no knead roll recipe. She calls it Idiot Rolls, and before I tried the recipe I wasn’t exactly sure what that meant. Now I know that it meant any idiot can do it!! 🙂
You do have to activate the yeast using warm water, though, but don’t be afraid of that. It’s super easy. Just use water that feels a little warmer than babies bath water. It’s pretty hard to mess it up. I used to be afraid of using yeast, too, but once I finally got my courage up and tried it and got perfect yeast rolls, I was so proud of myself! Now I kick yeast’s butt!! If you want, I can email you the recipe. It’s really good.
Hope you have a great day!! I will save that recipe and try it, although I decided just this morning that I need to go on a diet. 😉

2 Julia September 13, 2010 at 1:42 pm

I am SO excited to make this bread! And Beth– I would LOVE your idiot roll recipe! My husband and i have a joke that my one failure as a cook/wife/homemaker is that i have not ever been able to create good scratch dinner rolls or loaves of bread (except banana bread and that doesn’t count!). I am SO going to try this no knead bread, but my hubs loves his dinner rolls and I am tired of going the Rhodes way (plus sometimes I can even mess those up!). If you wouldn’t mind emailing me the roll recipe, I will be eternally grateful — and so will my husband 🙂 Julia
juliabrianne (at) gmail (dot) com

3 Handy Man, Crafty Woman September 13, 2010 at 9:24 am

mmmm that looks SO good! I keep meaning to try one of those “no knead” recipes…this is the perfect time of year to try that out.

4 Diane @ InMyOwnStyle September 13, 2010 at 9:29 am

Hi Kimba-

I love crusty warm bread and this looks delicious, especially now that soup and stew season is on it’s way. I am going to try this this week and save myself a trip to Panera.

M best- Diane

5 cailen September 13, 2010 at 10:21 am

my sister introduced me to this recipe earlier this year. it’s AMAZING, isn’t it?! i like to “play” with variations of it…sometimes i add homemade pesto, shredded asiago cheese or cinnamon/sugar to make it extra special (and super yummy!)

i actually wrote about the bread in a few of my posts ( AND
cailen´s last blog post ..rain- rain dont go away

6 Deb {Confessions of an Ugly Mom} September 13, 2010 at 10:26 am

Be still my heart. We are trying this tonight (for tomorrow, of course).

7 Debbie@lovethedecor September 13, 2010 at 10:31 am

Yum I can smell it baking now!!
Debbie@lovethedecor´s last blog post ..A deal for your Monday

8 Jen@Balancing Beauty and Bedlam September 13, 2010 at 11:02 am

You crack me, my friend. I want you to know that if you can make this, you can make any bread. Guarantee it! This looks YUMMY!
Jen@Balancing Beauty and Bedlam´s last blog post ..Figuring Out the Best Colors for Your Skin Tone

9 Lynn September 13, 2010 at 11:48 am

I have been making this for the last couple of years and it is so good. And you are right is it so easy. Anyone can make this bread.

10 Jules September 13, 2010 at 11:53 am

I have been meaning to make this for a couple of years, but you’ve inspired me to really do it this time. It has to be because you said, “There grows my booty again…” which might be the funniest line ever.

11 the Blah Blah Blahger September 13, 2010 at 12:01 pm

This looks AMAZING!!! Can’t wait to impress some guests with this!!!

12 Sandy@Life Began in a Garden September 13, 2010 at 12:17 pm

I made this bread all last winter, it is the bomb!

13 Jessica @ Amaretto Vineyard September 13, 2010 at 12:30 pm

Wow – this looks absolutely FABULOUS! And so frugal! Crossing my fingers that I can create it (uh, so, just a few years ago it was the family joke that I could burn a pot of water) … I have since learned how to cook (some things), but baking is still way out there for me. I can do a boxed cake mix or quick bread, but nothing from scratch and nothing with yeast… but this looks so good I just HAVE to try it! When I do I’ll be sure to blog it and link up with you 🙂 Thanks!

14 Logan September 13, 2010 at 12:43 pm

Just F.Y.I. : Bread flour has more gluten in it so it makes a more substantial texture. Think of nice chewy pizza dough, or a nice crusty/chewy baguette. A/P flour is more… well… all purpose and is just flour. You wouldn’t want to sub bread flour in for A/P flour in most recipes (like cakes… think of a dense, chewy cake… yeah, gross). The best choice for cakes (and other pastries) is cake flour, which is lighter and more soft.

And that was your culinary lesson for the day.

15 cassie @ hi sugarplum! September 13, 2010 at 12:49 pm

I’m starving now…ugh!!! That looks amazing…the pic with the melted butter is enough to make even Jackie Warner cave for carbs!

xoxo, cassie
cassie @ hi sugarplum!´s last blog post ..Back in Black

16 Cathy September 13, 2010 at 1:05 pm

That bread looks amazing. Love your cast iron dutch oven. I’m thinking it should go on my Christmas list this year. 🙂

17 Centsational Girl September 13, 2010 at 1:08 pm

I JUST donated my unused breadmaker to the Goodwill because I convinced myself it wasn’t worth the effort and I didn’t want to become addicted to homemade bread. Then you go and post this amazingly easy recipe. I’m very upset. And can’t wait to try it!!!!! It looks so easy, and so divine!


18 Laurel September 13, 2010 at 1:09 pm

It sounds divine – unfortunately, 2 out of the 5 in our family do not eat wheat. So unfortunate, believe me I know.

19 Michelle F September 13, 2010 at 1:38 pm

Thank you so much for sharing. I’ve been researching dutch ovens and hope to have one in the next week. This will be at the top of my list to try.

20 Maureen F September 13, 2010 at 1:45 pm

Oh – thank you so much for posting – I so have to try this – warm bread in the fall – THE BEST !!!!
Maureen F´s last blog post ..Remembering 9-11

21 lori September 13, 2010 at 2:52 pm

I make this all the time from the same recipe. Here is a link to the last time I made this bread. I just plop mine on (non preheated ) baking stone with a pan of water (for steam) on the bottom rack. Comes out perfect every time : )

22 Nony the Slob September 13, 2010 at 3:00 pm

I’ve made no-knead rolls before, but this looks even better. Can’t wait to try it!
Nony the Slob´s last blog post ..Daily Checklist and Day One of the Thirty Day Shred Challenge

23 Tracey September 13, 2010 at 3:36 pm

Forget I ever asked you to bring your garage sale leftovers to Relevant, just bring bread!
I will probably be making this next week as I can’t see a single photo of yummy food without thinking of it non-stop until I have it. 6 months pregnant.
Tracey´s last blog post ..Candy Corn Wreath

24 Kimba September 16, 2010 at 2:59 pm

I’ll bring both! Bread and leftovers. 🙂

And WOW! You’re going to be VERY pregnant at Relevant. YAY for babies!

25 sprittibee September 24, 2010 at 5:19 pm

I second the bring bread comment!!!! 😉 I’ll be pregnant, too – and HUNGRY.

26 Blarney September 13, 2010 at 3:43 pm

OMG that looks yummy! I wonder if that would wook in a stone pot ~ Pampered Chef pot?
Blarney´s last blog post ..Welcoming in Fall

27 photojenic September 13, 2010 at 5:07 pm

Did you know there is a much faster version of this recipe? It only has to rise 4 hours, so you can make it in the morning and eat it that night. I love mine with Rosemary because it tastes like the bread you get at Macaroni Grill. Yum!

Speedy No-Knead Bread
Published: October 3, 2008

3 cups bread flour
1 packet ( 1/4 ounce) instant yeast
1 1/2 teaspoons salt
Oil as needed.

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: 1 big loaf.

28 Kimba September 16, 2010 at 3:00 pm

You are my hero! Sounds delish!

29 holly September 13, 2010 at 5:51 pm

Can’t wait to try this! I also have no idea when to stop kneading. A lot of recipes tell you to knead for 10 minutes. 10 MINUTES!!!!! That’s a really long time and I don’t remember my grandmother having super huge Popeye forearms and she used to bake bread every day.
holly´s last blog post ..Missing the Honeymoon!

30 Lori F. September 13, 2010 at 7:06 pm

I am a dedicated bread baker, making oatmeal honey wheat bread at least once a week, but I still love a loaf of this no-knead bread often. The taste is so good and the texture is perfect. I sometimes substitute some freshly-ground whole wheat flour for a slightly different taste and texture.
I could explain the difference between bread flour and all-purpose flour but I’ll refrain :=). Just keep using bread flour in this recipe if you enjoy the texture you are currently achieving. AP won’t give you the same results.
Bake on sistah!

31 Abby September 13, 2010 at 7:32 pm

Thanks so much for sharing a fabulous recipe and the step by step instructions. I am definitely going to give this a try!
Abby´s last blog post ..School daysschool daysdear old golden rule days

32 Nili September 13, 2010 at 8:56 pm

YUM…I am going to have to make this and soon!

33 Pam @diy Design Fanatic September 13, 2010 at 10:22 pm

Gorgeous bread! My husband has been making bread lately (he used to be a chef). I am going to send him this link!
Pam @diy Design Fanatic´s last blog post ..Fall Is Coming Whether I Like It Or Not!

34 NaturalMama September 13, 2010 at 11:08 pm

While reading your post, I’m sure I could smell it baking. I must go check my oven to see if, by some miracle, a loaf has been placed in there by angels. 😛 Thanks for the recipe. I make the ‘intimidating’ homemade bread and honestly, it took me about a year (how’s that for intimidating?) to get the right ‘feel’ of the dough, but now, I’m a pro at it. So, if you’ve got a year to spare, you can be a pro at the homemade Kneading version. 😉
But, who needs it when you’ve got your recipe?? Thanks for sharing. I love your site and think this is my first comment. :p

35 heidi@thecraftmonkey September 14, 2010 at 12:20 am

oooh, thanks for sharing! I’m DEFINITELY going to try this!

36 Cyndy September 14, 2010 at 10:16 am

Hi Kimba!!
I loved your recipe s much that I highlighted it on my first installment of Blogland Bonanza on my blog The Exchange. You can see me brag about your posting at Thanks for sharing and I’m making it this weekend!

37 Pam September 14, 2010 at 1:52 pm

I’ve been soooooo wanting to learn how to make bread…my dear friend taught me last year at a little tutorial in her kitchen…but I still haven’t attempted it by myself…this may just be the recipe to get me going!! Thanks!

38 cielo September 14, 2010 at 2:37 pm

Wow I’m so hungry for bread now! I have never made bread before but I so want to, and this recipe sounds sooo easy! Now I’d have to get that Dutch oven and thermometer too! 😉 Thanks for the recipe and for letting us know where to find these things…


39 Maya @ Completely Coastal September 14, 2010 at 3:48 pm

It does look really good! And only 4 ingredients!! I’m always amazed how long the ingredient lists of certain packaged breads are. The trick for me is to make it tasty with whole wheat flour…, not always easy.
Maya @ Completely Coastal´s last blog post ..Designer Collection- John Derian Decoupage

40 Daisy Day September 14, 2010 at 4:27 pm

Oh my goodness! We make this like 2 times every week! I was just getting ready to post the exact same recipe on our blog too. Ours looks just the same and it’s so super YUMMY! My husband served an LDS mission in Germany and for years he was searching for a good, easy, artisan bread recipe. We found this one too and it’s impossible to mess up. Thank you for posting such great instructions and pictures.

41 Cassie September 14, 2010 at 4:33 pm

that is one beautiful bread. I am really wanting to make this now, and bread is not good for my diet…. Cripes.
off to but instant dry yeast!

42 Jen @ Lita's World September 14, 2010 at 5:12 pm

Oh yes!! I have made this and it is delicious!!! Thanks for showing the process with photos – makes me want to run home and make it again…yum!
Jen @ Lita’s World´s last blog post ..Green Tip Tuesday – Carbon Footprint

43 Beth September 14, 2010 at 9:25 pm

Oh yum! Not sure I’ll be thanking you since I’m trying to cut carbs but this looks easy and fantastic!
Beth´s last blog post ..MYO Vintage Spools &amp Fall Vignette

44 pattiv1243 September 14, 2010 at 9:55 pm

Oh my oh my that looks so yummy! One question, do you grease the pan – i know it is “seasoned” but if I am using a calphalon dutch oven pan, i would grease it right? Sorry, I am a bread dummy! I just like to eat it. But i think this may get me on the bread wagon…

45 Erin September 14, 2010 at 10:45 pm

Thank you! Thank you! Thank you! I made this bread to go with beef stew tonight. It was awesome! I made it with 2 cups white flour and 1 cup whole wheat. It was a hit with the whole family!

46 melissa stover September 14, 2010 at 10:50 pm

i’ve been waiting for this recipe since you mentioned it about a week ago. i really want to try it.
melissa stover´s last blog post ..Back to school

47 tracey davis September 15, 2010 at 8:38 am

For a whole book of easy bread recipes, check out ARTISAN BREAD IN 5 MINUTES A DAY. It sounds all dramatic, but it changed our lives…no more tasteless store bread for us.

48 Nancy Hood September 15, 2010 at 12:54 pm
Looking forward to trying this! Gave you a shout out this afternoon!

49 jana@opalnevershouts September 15, 2010 at 2:16 pm

Wow! It looks tasty. I am excited to try this recipe! Thanks.

50 Pam Fitz September 15, 2010 at 5:12 pm

Hi Kimba, just wanted to tell you about a cookbook I’ve been enjoying- it’s called “Artisan Bread in 5 Minutes a Day” by Jeff Hertzberg and Zoe Francois. It seems like the basic recipe is similar to yours, but it seems to be even a little less time consuming and it has you make a big batch of dough (enough for four one pound loaves) that you keep in the fridge for use over the next two weeks. When you’re ready to make a loaf you just take a portion of dough from the fridge, shape it (similarly to your recipe) let it rest for 40 minutes and pop it in a hot oven. The other cool thing about the book is that it gives tons of variations on the basic recipe with everything from herbed loaves to pizza dough to cinnamon buns. My hubby agrees that the bread comes out even better than the fresh baked bread served in the bread baskets of some of our favorite higher end restaurants- not that we frequent them all that often!! Anyway, I’m not one to invest in every fad cookbook as soon as it comes out- I don’t want to store them all- but this one is worth it!

51 heidi@thecraftmonkey September 15, 2010 at 6:26 pm

I just wanted to let you know that I have this dough sitting in a bowl resting right now! I made it with a little “twist” I plan to share it on my blog on my “Sugar Free Sunday”, and there will be a link to you, thanks for sharing!

52 Carmie of the Single Nester September 15, 2010 at 6:39 pm

Oh my gosh oh my gosh oh my gosh! I cannot wait to try this!

53 Lynn from For Love or Funny September 16, 2010 at 9:15 am

There’s nothing like homemade bread… Looks delicious!
Lynn from For Love or Funny´s last blog post ..Laundry makes me buff

54 Jordan September 16, 2010 at 11:30 am

Thank you!!!!! Made this yesterday and I couldn’t believe how awesome it turned out. Yum, yum, yum!!!!

55 andrea September 18, 2010 at 8:16 am

I’ve got a method WAY easier than this one. Seriously. The book is “Artisan Bread in 5 minutes a Day” and it is fabulous. It makes that same crusty, rustic loaf of bread that you can dip in Olive Oil like at Carrabba’s or Macaroni Grill, etc. They have a website and a blog and they are on Facebook. And you CAN have the bread for the same night if you want. The beauty is that you make a batch of dough & then store it in your refrigerator and grab a hunk to make bread when you want it. The prepared dough lasts over a week (though if we have fresh dough …we usually use it up in a few days!). Everyone loves it and all you really need is some kind of 5 qt or larger tupperware or any brand plastic container with a lid that will snap shut (not totally airtight), a baking stone (any shape – pizza stone is what I use), broiler pan (that comes with your oven) and I use my Kitchen Aid mixer with dough hook to combine it. But it’s still NO KNEAD. 6-1/2 cp UNBLEACHED all purpose flour, 1-1/2 tbsp coarse salt, 1-1/2 tbsp yeast (that’s what the recipe calls for but even the authors, in a video clip, state that they use more yeast…more like 2 tbsp) – I use 2 tbsp yeast though, 3 cps lukewarm water. Dump all 4 of those ingredients in my kitchen aid bowl (water first, yeast & salt next, turn on the mixer and add flour in 1/2 cp increments). Then just let the kitchen aid with dough hook mix for a few minutes until it all comes together as a ball on the dough hook. Then dump it all into my 5qt plastic container and partially cover w/ lid…Let it rise on the counter for 2 hrs. Then you can either make a loaf OR stick it in the refrig. For a week! The dough is easier to handle after being in the refrig over night, I will admit. Then when you want bread the next day – pull out a hunk, slightly shape it (not kneading), let it rise for 40 min. Preheat oven with stone & empty bottom part of broiler pan in oven while it’s rising – prehead 450. Then put dough on hot stone and back in oven. Put 1cp HOT tap water in empty broiler pan and close oven immediately. It’s gonna steam. Cook for 30 min. hot crackling, crusty bread. yum. this is their “master recipe” but it can be turned into tons of other things too! Get the book!!!

56 Jen Pells September 19, 2010 at 12:00 am

We have made this bread before too and love it. So easy and bakery quality!

57 karyn September 20, 2010 at 9:41 am

I made this last night and HEAVEN HEAVEN. I was thinking it would probably not turn out because bread is very intimidating but this was perfect. Even better than restaurant. Thanks for this post! I love you forever

58 Melanie @ The Old White Cottage September 20, 2010 at 1:14 pm

Oh, yum! I have a similar no-knead recipe for wheat bread but this one looks even better. Thanks for sharing it!

59 Scooper September 21, 2010 at 9:51 pm

God bless you for sharing this recipe. Your thoughts about yeast and kneading and science phobia echo mine exactly. Can’t wait to try this!

I’ll be thinking about you Saturday as I’m having my own sale Saturday. Excess stuff be gone!!! Hope you get rid of much and make some cash. : )

60 Sarah @ Sugar Bananas! September 23, 2010 at 2:04 pm

Well, according to the title, I’m here to thank you 🙂 This was great! Thanks for the recipe. I blogged about it here…
Sarah @ Sugar Bananas!´s last blog post ..Crispy- Chewy- Salty- Cheesy!

61 emily September 24, 2010 at 11:41 am

Hi! O.Myanta. I did it. You aint lying. This bread is wonderful. I was so proud of myself. I took pictures, I invited the neighbors over to come and take a gander, and a taste, and after going on and on and on about this beautiful bread….my neighbor goes , …..” Ok, Sally Field, accept the Emmy already. ” They were over it. I am not! Thanks!

62 sprittibee September 24, 2010 at 5:18 pm

I can’t wait to try this! Yum! And… thanks! 😉

63 Jody September 25, 2010 at 7:22 am

I, too, am intimidated by yeast. I use it in my bread machine, lol, but that’s it. I am going to try your recipe, wish me luck! Thanks, ~Jody

64 Debbie October 3, 2010 at 8:51 pm

I had to stop by after reading about your link on Simple Mom.

I love freshly baked bread and this one sounds so easy. Thank you for sharing the recipe and all the little tips along the way. I love to see photos of what I’m supposed to do.

Debbie´s last blog post ..Giveaway Winner Gods Word From A to Z

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