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This small loaf French bread recipe makes one single loaf with a golden crust and soft, airy center. It’s an easy homemade bread that’s the perfect size for one or two people.
Featured Comment
“This recipe was easy and the bread turned out light and delicious. The exact right amount for 1 or 2 people. I will be keeping this one and making the bread often.”
– Starla
Quick Look
- Prep Time: 2 hours 40 minutes (includes two rises)
- Bake Time: 18 to 20 minutes
- Total Time: About 3 hours
- Equipment: Stand mixer or by hand
- Cook Method: Bake at 400°F (200°C)
- Servings: 12 slices
- Difficulty: Moderate. This recipe uses yeast, so water temperature and rise times matter. Step-by-step photos are included for every stage.
This small loaf French bread has a golden, crispy crust with a soft, chewy center that pulls apart easily. An easy bread recipe for one person or a small household.
Why I Love This Small Loaf French Bread
I started baking French bread years ago, and I got pretty good at it. But every recipe I found made two full loaves. For one person, that’s a lot of bread sitting on the counter going stale.
So I figured out how to scale it down. It took 2 days of testing to get the ratios right. With less dough, the balance between yeast, flour, and water matters more. Too much of one thing and the bread won’t rise or the crust stays pale. I kept adjusting until I got it right. Now this single loaf of bread bakes up with a golden, crispy crust and a soft, airy center.
One small loaf. Just enough to slice warm from the oven, spread with butter, and actually finish before it dries out.
I included step-by-step photos so you can see what the dough should look like at every stage.
This small loaf French bread is great with a bowl of French onion soup, a single serving of chili, or just torn apart with some homemade jam.
Watch How To Make A Small Loaf Of French Bread
Table of Contents
- Quick Look
- Why I Love This Small Loaf French Bread
- Watch How To Make A Small Loaf Of French Bread
- Ingredient Notes
- Bread Dough Variations
- How To Make A Small Loaf Of French Bread
- Expert Tips
- Troubleshooting
- Serving Suggestions
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Small Loaf French Bread Recipe
Ingredient Notes
If you have leftover ingredients from this small bread recipe with yeast, check out our Leftover Ingredients Recipe Finder.
Flour: All-purpose flour or bread flour both work in this French bread recipe. All-purpose gives you a softer loaf. Bread flour has more protein, so you’ll get more chew and a better rise, but the dough will feel firmer since it absorbs more water.
Water: Use warm water between 90–100°F to activate the yeast. Water that’s too hot will kill the yeast, and water that’s too cold won’t activate it. If you don’t have a thermometer, it should feel warm on your wrist but not hot.
Salt: Salt adds flavor and keeps the yeast in check. Without it, the dough rises too fast and the bread tastes flat. You’ll also sprinkle a little on top before baking.
Active Dry Yeast: Active dry yeast needs to dissolve in warm water before you mix it with everything else. If you have instant yeast, use the same amount and add it straight to the dry ingredients.
Honey: A tablespoon of honey feeds the yeast and helps the crust brown in the oven.
Olive Oil: Extra virgin olive oil adds richness and keeps the bread tender. You’ll brush more on top before baking for a golden crust. Vegetable oil works as a substitute.
Bread Dough Variations
This small loaf French bread dough works well as a base for other flavors. Here are a few worth trying:
Olive and Walnut Bread: Fold in 1/8 cup of chopped kalamata olives and 1/8 cup of chopped walnuts when mixing the dough. The olives add a salty, tangy bite and the walnuts give it some crunch. After baking, brush the top with melted butter mixed with 1/4 teaspoon of garlic salt.
Rosemary and Roasted Garlic Bread: Add 3–4 roasted garlic cloves and 1/2 tablespoon of chopped fresh rosemary just before shaping for the second rise. To roast garlic, cut the top off a whole head, drizzle with a tablespoon of olive oil, wrap in foil, and roast at 400°F for 30–35 minutes until soft and golden.
Cheese Bread: Mix in 1/4 cup of shredded Parmesan, Gruyère, or sharp cheddar during the first knead. You’ll get little pockets of melted cheese all through the bread.
Herb Bread: Add 1 tablespoon of chopped fresh herbs like thyme, basil, or oregano to the dough. Dried herbs work too. Use about 1 teaspoon if going that route.
How To Make A Small Loaf Of French Bread
These photos walk you through each step of the process. For ingredient amounts and the full recipe, see the recipe card below.
- Mix the Dough
In a large bowl, add the flour, salt, honey, olive oil, and warm water. Sprinkle the yeast over the water and let it dissolve. Mix with a stand mixer or by hand. If using a stand mixer, start with the paddle attachment until the dough comes together.
- Knead the Dough
Switch to the dough hook and knead for about 10 minutes. The dough should be smooth and elastic. To check, pull off a small piece and stretch it thin. If you can see light through it without it tearing, it’s ready. If it rips, knead a few more minutes.
- First Rise
Cover the bowl with plastic wrap and let the dough rise until it doubles in size, about 1 hour. Press a finger lightly into the dough. If the indent stays, it’s ready. If it springs back, give it more time.
- Rest the Dough
Turn the dough onto a lightly floured surface and knead it gently a few times to push out the air. Cover with a dish towel and let it rest for 10–15 minutes.
- Shape and Second Rise
Shape the dough into a round boule, an oval, or a 6×3-inch rectangle for a baguette. Place it on a baking sheet, cover with a dish towel, and let it rise for about 1 hour.
- Score and Prep for the Oven
Preheat the oven to 400°F (200°C). Use a sharp knife to score one slash across the top of the loaf. Brush with olive oil and sprinkle with kosher salt.
- Bake the Bread
Bake for 18–20 minutes until the crust is golden brown. Tap the bottom of the loaf. It should sound hollow when it’s done.
Expert Tips
Measure flour by weight. Weigh your flour (10 ounces or 285 grams) if you can. If you don’t have a kitchen scale, fluff the flour with a fork, spoon it into the measuring cup, and level it off with a knife. Scooping directly from the bag packs in too much and makes the bread dense.
Check your yeast. Active dry yeast needs warm water (90–100°F) to activate. If it doesn’t foam after a few minutes, it’s probably expired. Start fresh with new yeast. With a small loaf like this, even a little inactive yeast will throw off the rise.
Try the windowpane test. After kneading, pull off a small piece of dough and stretch it thin. If you can see light through it without it tearing, you’re good. If it rips, knead for another 2–3 minutes.
If your dough isn’t rising. A cold kitchen is usually the problem. Place the covered bowl in your oven with just the light on. That little bit of warmth makes a big difference.
Check for doneness. The bread is done when the crust is golden and the bottom sounds hollow when you tap it after 18–20 minutes at 400°F. If the center still seems doughy, bake for another 3–5 minutes.
Handle sticky dough gradually. If the dough sticks to your hands or the counter, sprinkle a little flour and keep working it. Add flour one tablespoon at a time rather than dumping in extra all at once.
Troubleshooting
If your small loaf French bread isn’t turning out quite right, here’s how to fix common issues like dense bread, pale crust, or dough that won’t rise.
Why is my French bread dense and heavy?
This usually means too much flour or not enough kneading. Weigh your flour when possible, or spoon it into the dry measuring cup and level it off. Scooping directly packs in too much flour. Also make sure you’ve kneaded for the full 10 minutes with a stand mixer or 15 to 20 minutes by hand. Under-kneaded dough doesn’t develop enough gluten structure to rise properly.
Why is the crust pale and not golden?
The oven wasn’t hot enough or the bread needed more time. Preheat fully before baking. The olive oil brushed on top helps the crust brown, so don’t skip it. If the crust still looks pale, tap the bottom. If it doesn’t sound hollow, bake another 3 to 5 minutes.
Why didn’t my bread dough rise?
Usually it’s the yeast. It might be expired, or the water was too hot and killed it, or too cold and it didn’t activate. Yeast works best in water between 90–100°F. If your kitchen runs cold, try letting the dough rise in your oven with just the light on. That little bit of warmth is usually enough to get things moving.
Why is my French bread doughy in the middle?
It needed more time in the oven. Tap the bottom of the loaf, it should sound hollow when it’s done. If it doesn’t, bake for another 3–5 minutes. An instant-read thermometer should read about 200°F at the center. Cutting into the bread too soon can also make it seem doughy, so let it cool for at least 10 minutes before slicing.
Why is the crust too hard?
The bread baked too long or the oven runs hot. Check the crust color at 18 minutes. If it’s already deeply golden, the bread is likely done. Oven thermometers are inexpensive and can be placed inside your oven to show the actual temperature, which is often different from the set temperature. If yours runs hot, reduce the oven temperature by 15 to 25 degrees.
Why didn’t the loaf hold its shape?
The dough was too wet or shaped too loosely. When shaping, tuck the edges under to create surface tension on top. A tight shape holds its form in the oven. If the dough feels too soft, knead in flour a tablespoon at a time until it firms up.
Serving Suggestions
This bread is great on its own with butter, but here are a few ways to use it:
- French Bread Pizza For One: Split the loaf, add sauce and toppings, and bake until bubbly.
- French Toast For One: Use day-old slices for French toast the next morning.
- Homemade Croutons: Cube leftover bread, toss with olive oil, and toast at 375°F until crispy.
Frequently Asked Questions
Bake at 400°F for 18–20 minutes. The crust should be golden brown and the bottom should sound hollow when you tap it. If the center still seems doughy, bake for another 3–5 minutes. An instant-read thermometer should read about 200°F at the center.
Yes. Mix the ingredients in a large bowl with a spoon, then knead by hand on a floured surface for 15–20 minutes until the dough is smooth and elastic. A stand mixer speeds things up, but it’s not required.
Yes. Use the same amount of instant yeast and mix it directly with the dry ingredients. You don’t need to dissolve it in water first.
Wrap the bread in a kitchen towel or place it in a resealable bag and keep it at room temperature. It stays fresh for about 2 days. You can also freeze it in an airtight bag for up to 3 months and reheat slices in a 350°F oven for about 5 minutes.
Bread flour has more protein, which gives you a chewier bread with a better rise. All-purpose flour makes a softer, lighter loaf. Either one works for this recipe.
Yes. Double all the ingredients to make two small loaves. Rising and kneading times should be about the same, but watch the dough and go by how it looks rather than the clock.
This recipe hasn’t been tested in a bread machine. If you’d like to try, King Arthur Baking has a helpful guide on converting bread recipes for bread machines.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch French bread recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Loaf French Bread
Watch How To Make This
Equipment
Ingredients
- 10 ounces all purpose flour or bread flour – (2 ¼ cups for a single loaf. If doubling the recipe, use 4 ½ cups)
- 1 teaspoon kosher salt -plus ½ teaspoon for sprinkling on top
- 1 tablespoon honey
- ½ tablespoon olive oil – plus 1 tablespoon for brushing over top.
- 6 fluid ounces warm water
- ½ teaspoon active dry yeast
Instructions
- Mix the Ingredients: In a large bowl, combine the flour, salt, honey, olive oil, and warm water. Sprinkle the yeast over the water to dissolve.
- Knead the Dough: Using a stand mixer with the paddle attachment, mix on medium speed until the dough starts to come together. Switch to the dough hook and knead for about 10 minutes until the dough is smooth and pulls away from the sides of the bowl. If kneading by hand, work the dough on a floured surface for 15–20 minutes until smooth and stretchy.
- First Rise: Cover the bowl with plastic wrap and let the dough rise in a warm spot for about 1 hour, or until it doubles in size. Press a finger into the dough. If the indent stays, it's ready.
- Deflate and Rest: Turn the dough onto a lightly floured surface and gently knead 4–5 times to push out the air. Cover with a dish towel and let it rest for 10–15 minutes.
- Shape the Dough: Form the dough into a round boule, an oval, or a 6×3-inch rectangle for a baguette shape. If making a baguette, press the ends down with the heel of your hand to seal them. Place on a baking sheet, cover with a towel, and let rise for about 1 hour until puffy.
- Score and Prep: Preheat the oven to 400°F (200°C). Use a sharp knife to score one slash across the top of the loaf. Brush with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of kosher salt.
- Bake: Bake for 18–20 minutes until the crust is golden brown. Tap the bottom of the loaf. It should sound hollow when it's done.
- Serve: Let cool for a few minutes, then slice and enjoy warm.
Notes
-
- Measure flour by weight. Weigh your flour (10 ounces or 285 grams) if you can. If you don’t have a kitchen scale, fluff the flour with a fork, spoon it into the measuring cup, and level it off with a knife. Scooping directly from the bag packs in too much and makes the bread dense.
- Check your yeast. Active dry yeast needs warm water (90–100°F) to activate. If it doesn’t foam after a few minutes, it’s probably expired. Start fresh with a new packet.
- Try the windowpane test. After kneading, pull off a small piece of dough and stretch it thin. If you can see light through it without it tearing, you’re good. If it rips, knead for another 2–3 minutes.
- If your dough isn’t rising. A cold kitchen is usually the problem. Place the covered bowl in your oven with just the light on. That little bit of warmth makes a big difference.
- Check for doneness. The bread is done when the crust is golden and the bottom sounds hollow when you tap it. If the center still seems doughy, bake for another 3–5 minutes.
- Handle sticky dough gradually. If the dough sticks to your hands or the counter, sprinkle a little flour and keep working it. Add flour one tablespoon at a time rather than dumping in extra all at once.
- Stir all the ingredients together in a large bowl with a spoon until combined.
- Turn the dough out onto a lightly floured surface and shape it into a rough ball.
- Using the heel of your hand, push the dough away from you, then fold the far edge back toward you and press down. Repeat.
- If the dough gets sticky, sprinkle a little flour as you go. After about 3 minutes it should start to smooth out.
- Keep kneading for 15–20 minutes total until the dough is smooth and stretchy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’ve made bread for years, with the children raised and gone. I’m so glad I found your recipe! I did double the active dry yeast, as it was a couple years expired. After testing activity, I proceeded. I stopped at 2 cups bread flour. Followed the rest of instructions and had a delicious baguette!
I think there’s been an error in the amount of flour for this recipe. Two and one quarter cups of flour is well over 10 oz. I made the dough as per recipe but immediately realized it was to heavy. Looked up conversion of 10 oz. to cups. It is 1 and 1/4 cup. Made it again it again (after tossing the first in the trash) and it turned out fine.
Debbie, The recipe measurement is correct. It is 10 ounces in weight, not fluid ounces. How you measure flour is very critical if you are not going to weigh it. I included a section on the How to Make French Bread video covering how to properly measure flour. You can find it here: https://youtu.be/xinq8M7Fxbk?t=367
Excellent!!
Is 1/2 tsp. Yeast the correct amount? Seems very little compared to other recipes I’ve found.
Yes, it’s correct. This is a small loaf of french bread and 1/2 tsp is just the right amount.
I made it…turned out great! Thank you!
Made this tonight. The only think I did was use vegetable oil no olive oil. It turned out very well. My splits should of been longer but it was very easy to make. It a great size for several people using some of the bread for French toast. Wish you would say how to store. If your having guests over for supper to make it and to sever it hot.
I’m glad you enjoyed the bread, Kathy. I store my bread on the counter in either a large zip-top bag or covered with plastic wrap.
Can this bread be baked in a loaf pan?
Many readers have used a loaf pan with success.
Have not tried yet. Can I use vegetable oil instead of olive oil? I never have olive oil on hand.
Yes.
Could I triple this recipe to make three small loaves at the same time? Would the proving times stay the same? Also, how long will a loaf stay fresh if I would like to give them as gifts?
What a lovely gift! You can triple the recipe to make three loaves and all of the recipe instructions stay the same. A loaf is best eaten the day it’s baked but will stay fresh for 2-3 days.
I made this recipe according to the directions and was extremely pleased with the results. It is everything and more than you expect! I have become obsessed with sourdough and decided to try using this, tried and true, recipe to turn into a sourdough loaf. I substituted 1/4 cup of sourdough for the 1/2 teaspoon of active dry yeast and made adjustments to my flour and water amounts and let it rise the first time for about 4 hours, then I shaped it and let it rise about 1 1/2 hours, I baked it according to the directions and it worked like a charm!
It is a wonderful recipe that is easy, quick and tasty. It will quickly become your go to as it did for me!
I made this last night to go with soup and it turned out perfect. I did use one cup whole grain spelt flour and one and a quarter cup all purpose flour with no issue.
I’ll definitely make this again.
I’m looking forward to doing this recipe. The Mexican bolillo is based on the baguette during the French occupation. We buy bolillos here for about 33 cents a piece, where we live.
Thanks. I’ll be back to rate.
The best bread I’ve ever made! Tender and chewy. The best part of Thanksgiving dinner
Hello. I was wondering if I could divide the dough in half to make 2 hoagie rolls. Would I shape the dough as described for the loaf of bread for the hoagie? Thank you.
Yes, you can divide the dough in half to make two smaller loaves. Shape the dough in an oval or round depending on your preference.
Have a problem. I am allergic to bee stings and hence can not use honey ( makes my ears itch where you can not scratch….go figure). How much sugar?
I wouldn’t use sugar. The bread will still be delicious without honey or a different sweetener.
I have tried several different French bread recipes. Today I tried the small batch recipe and have to say this is my favorite by far. It plumped up like it was supposed to and baked really nice (I baked it for 19 mins). Soft and very tasty. I think the next time I’ll leave the salt off the top. Didn’t taste so well with peanut butter. Lol
I’m so glad you enjoyed it, Stephanie.
Thanks for the recipe, mine turned out delicious!
I love your recipes and have tried numerous ones. I looked but didn’t find a recipe for wheat bread. Do you have one and if not could you please make one? We eat white bread like this but on rare occasions.
Thanks for all the great recipes.
Thank you, Shirley. We don’t have a wheat bread recipe at this time but we will add your suggestion to our list of recipes to possibly work on.
Can i not add honey and use butter instead?
You can leave out the honey if you’d like and I have not tested this recipe with butter instead of oil.
This recipe for a small loaf of bread is what I’ve been looking for since it’s just the hubs and me. Going to try it out tomorrow! Thank you so much!!
Can I use regular salt or sea salt in place of kosher salt since I don’t have that? Thanks.
Yes. Use 3/4 of a teaspoon.
Looks so good. Just wondering if this could be made in a bread maker machine?
I’m really not sure whether you can use a bread machine or not, I’ve never tried it and don’t know what adaptations might be needed. This article from King Arthur Flour talks about how to convert favorite bread recipes to a bread machine – https://www.kingarthurbaking.com/blog/2018/04/30/how-to-convert-recipes-to-a-bread-machine
I just made this bread and it is awesome
I love this recipe I’ve made it many times, I have added a variety of seeds to to some also made one with cheese in also sprinkled some cheese on top. Thank you x
I’m so happy you love the recipe, Anne. Thank you so much for your feedback.
Thanks for this great recipe. I made it for fun the other day and then just used it to make French bread pizzas for dinner. My husband said the bread was fantastic and asked me to make another soon.
I’m making another loaf tonight!
I’m so happy you both enjoyed it. Thank you so much for your feedback.
I feel so blessed to have found your website. Your recipes are wonderful. However, I live alone and don’t have room for a stand mixer in my kitchen. I also very much doubt there is room for one in a dorm room, either. How does one make French bread without one?
I’m so glad you found our website and find our recipes helpful. You can definitely make bread without a stand mixer. Please see the “Frequently Asked Questions” section of this recipe post, we provide the instructions for making bread without a mixer.
So happy I found this recipe! I made it today and it’s fantastic! I so want to make good bread, and I fail more than I succeed for some reason. This came out fantastic! It’s a keeper! Thank you!
This is by far the best recipe for a small loaf. Almost ate the entire loaf myself. I have been trying different bread recipes but this is the one I will be making from now on. My husband also thought it was the best. Easy and very tasty. Thank you! Thank you!
I will be trying the french bread recipe, but I need one for two! All the recipe sound wonderful
This bread recipe will yield a loaf large enough to serve two.
I loved the taste of this bread. I shaped mine into an oval but I think it flattened out too much. Any suggestions what I can do different next time? I can’t wait to try some of your other recipes.
Jackie, you probably needed a little more flour or a little less liquid.
Thank you so much for your very useful site. A question though, how much kosher salt should I use? There is a big difference between the crystal size of Morton’s vs Diamond Crystal kosher salts.Or could you give the weight of the salt which would render the crystal size irrelevant? Or at least what brand of kosher salt did you use?
Thanks in advance.
Hi Joseph, I mostly use Morton’s kosher salt. When I lived in Texas, I also used our local grocery store brand of kosher salt (HEB) and found the salt granules to be very similar to Morton’s. I do not use Diamond Crystal because it is not a brand that can be found everywhere. I recommend using 1 teaspoon of kosher salt in the bread dough and sprinkle 1/2 teaspoon on top of the bread before baking.
Could I bake this in two sessions using a 6″ cast iron skillet? Just curious as I have none larger.
I wouldn’t recommend using a small skillet for this bread recipe. Others have made it in a loaf pan with success although I have not personally tried using one. You can just use a baking sheet as I show in the photos if you have one available.
This is a good recipe. I put the dough on a baking sheet and it spread too thin so I put it in a bread pan to contain it. It made a perfect small loaf that had a nice crust and texture. Thank you for the recipe!
I’m so glad you enjoyed the bread recipe. Thank you for your feedback.
Awesome. Was looking for a small loaf recipe, this one did not disappoint. Made it in my outdoor pizza oven and it came out perfect..
Would love to send you a pic.
Tom K
I have never made bread before. Very intimated by the idea. It was easy and delicious! I will definitely be making this again SOON.
My kitchen was too cold and dough wasn’t rising, so I put it in the oven, light on and a large bowl of hot water and kept changing the water. Finally it rose! Used instant yeast. Very nice loaf
I baked this in a baguette pan, so it was long and skinny. I slashed the top and brushed it with egg white mixed with a little water to make a shiny crust. It was very good. I served it with the lasagna for one. Easy to make and very tasty.
Turned out great! I used about a tablespoon of sugar as I didn’t have any honey on hand. I also put a pan with hot water at the bottom of the oven to get a little more crust. Great sizes loaf for one.
I made this twice. I should not make it again!! It is soooo good and I ate too much lol. I am single and love to cook but usually make too much for just myself. I am really glad I found this site. I hate trying to cut recipes in half or more which makes this recipe so great.
I’ve made this bread a couple of times and love it! I’ve been baking bread for years, but it’s lovely to have a loaf I can make weekly that works for my household of one. I made it today starting with a biga I made Saturday. It made it even better! Stirred together a cup of flour, half cup of water and quarter tsp of yeast and let it sit on the counter covered overnight. Added the biga to the stand mixer bowl and made the recipe as normal. (I use a bit less flour than called for as I prefer a stickier dough) It turned out beautifully! Such an easy way to add even more flavor!
I really appreciate that you give instructions for those of us that do not have all the modern kitchen equipment – in this case – the stand mixer. My kitchen is so tiny, I would not have room for this as well as the cost of such equipment.
Perfect bread, every time. Thanks!
I never post comments, but this one was too good not to! I made it exactly as written, using my stand mixer. Was hesitant about the honey since I do not like my breads with any hint of sweetness, but used it and couldn’t tell it was there. I loved your detailed, easy to follow directions, and this bread came out perfect and oh so delicious. Paired this with your Potato Soup which was also amazing. I’d give you 10 stars for both of these recipes if I could! Thanks, Joanie!
Allyson, thank you so much for your feedback. I’m so happy to know you enjoyed both recipes.
Really want to try this. Can I refrigerate the dough for the next day? If so, at which step can I put in in the fridge? Thank you.
It’s best to make the bread from start to finish but if you need to bake it the next day, refrigerate the dough after kneading and before the first rise.
Holy cow this was good! I don’t usually leave comments, but I had to for this one. It’s just me and daughter so trying to find a small bread recipe has been hard since I’m not confident enough to halve others recipes. This loaf was the perfect size for us. Even had 1/3 left over to the next day. It was soft and had a great flavor with a slightly chewy crust but not hard enough to break off my teeth like some other breads. It took mine a long time to prove the first time, but that was because my kitchen was a little cold. Next time I’ll put it in the oven with just the light on to keep it a little warmer. It was so worth the wait though. Had some bread with vodka pasta and put garlic butter on it. Perfect! Thanks so much for putting this one out there.
I’m so happy you and your daughter enjoyed the bread. Thank you so much for taking the time to let me know.
I was wondering if anyone has made this in a dutch oven? What temperature should it be at?
This recipie, which I followed exactly, was the best bread I have ever made. The texture was beautiful and tasted delicious. I brushed the dough with olive oil which I infused with dried herbs de Province and rosemary.
Thank you so much for your kind words, Karen. I’m so happy you enjoyed the recipe.
If adding extra ingredients such as olives and rosemary when do you suggest they be added in the process?
Add the olives and other ingredients to the bread dough midway through mixing. Let it rise, shape, and cook as described in the bread recipe.
I made this bread per your instructions, Perfect! Then I tried it with 7 ozs. bread flour 3 ozs whole wheat flour. Let rise for 2 hours both risings, perfect again. Great bread recipe, thank you.
I’m so glad you enjoyed the bread recipe. Thank you so much for your feedback.
So good. Made it this afternoon. Delicious. And that crust, with its sassy little crunch! Thank you!!
I’m so glad enjoyed the bread. Thank you for your feedback.
Followed the instructions to the letter, baked the bread and it was just raw dough from the center till about a centimeter from the crust. Baked time definitely needs to be altered.
Marie, the recipe works as written and hundreds of people have made it successfully. I would encourage you to check the temperature of your oven, it might not be heating properly.
Also had no rise. I used new active dry yeast, measured the water temp-90 degrees, half teaspoon. Added a pinch of sugar. Waited ten minutes and added to dry mix. Put in microwave that I had just heated some beans in, so it was just warm inside. Left for 1 hr. No rise. Took out, worked just a bit formed into a long roll and covered with wrap to sit for another hour, no rise. New to this, so maybe something else went wrong. Also, it smelled a little like beer. Cooking it anyway.
David, The reason the dough isn’t rising could be because of a few reasons. Most likely it is because the yeast isn’t active. You say that the yeast you used is new so it doesn’t sound like this was the issue.
Dough won’t rise if the room you’re using is too cold. One thing I do when I’m working in a cold kitchen is to put my dough into the oven to rise. To do this, first preheat your oven for 1 minute. Then, turn the oven off and place the bowl of dough inside. Make sure the oven doesn’t get too hot or you’ll need to wait for it to cool off. Sometimes, just leaving the light on in your oven will provide enough warmth without turning on the oven.
Hope this helps and please keep me posted if you make the bread again.