Easy Crusty Vegan Bread Recipe

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Crusty homemade and super easy Vegan bread recipe (+ Video) with only 3 ingredients: flour, water and instant yeast. Plant based, no knead, no fancy equipment needed, and we won’t be using any oil at all. Truth be told this is really my Italian pizza dough recipe in loaf form.


The best plant based vegan bread recipe ever!

Easier than making a ciabatta, this is for when you want your house to smell like a French or Italian bakery on a cold December day with minimal effort. It’s as easy as mixing three ingredients together in a large bowl, shaping a loaf and baking it.

There’s nothing else like the comforting sound of crackling crispy crust being torn over a steaming bowl of soup. This artisan bread loaf is also wonderful with this broccoli potato soup, or used for bruschetta, sandwiches and casseroles, for making bread crumbs, French toast, cheesy garlic bread and even Thanksgiving bread stuffing. 

Am I right, or am I right…?!

By all means, feel free to chop up some fresh rosemary or black olives to add to your dough and give it that artisan Tuscan flair. You’ll still be under 5 ingredients, like a boss!



This vegan bread recipe is:

  • Quick & Easy
  • From Scratch
  • Egg & Oil-Free
  • Perfect for Sandwiches
  • Crackling Crust
  • Big Holes + Soft Center
  • Dairy-Free
  • Simply the Best!

The Secret to Making Crusty Bread

  1. a preheated pizza stone or cast iron dutch oven with a lid.
  2. a blasting hot oven.
  3. a tray of water to create steam <—crucial!
  4. allow the loaf to cool off in the oven or on its side on a cooling rack.


TIP: If you don’t have a pizza stone you can still bake your bread inside a cast iron skillet or dutch oven (lined with parchment paper) with the lid on instead.



  • Is Bread Vegan or Not? Yes it is, as long as you don’t add any animal products into the mix!
  • Can I make bread without yeast? Yes you can but it will have to be a flatbread like this quinoa or potato flatbread.
  • What to do with stale bread? So you forgot you made fresh crusty bread and now you have a stale loaf instead? No problem! it’s a sign from above that you must hurry and make Panzanella + a big pot of this Italian Bread Soup / Pappa al Pomodoro right away.

How to Store It

If you happen to not eat this loaf in the same day just store it on the kitchen counter in a bread box or a reusable bag for a couple of days.

What to Serve With

My favorite way to enjoy bread is fresh out of the oven, grilled for panzanella, dunked in this vegan zuppa Toscana, unstuffed cabbage roll soup, chunky potato soup, chickpea salad sandwich and next to grandpa’s tomato cucumber salad + vegan ribs.

how to make homemade crusty bread

Crusty Vegan Bread
4.92 from 46 votes

Easy Crusty Vegan Bread

 Easy crusty Vegan Bread made with only 3 ingredients: flour, water and instant yeast. Homemade, plant based, no knead recipe!
Print Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes



  • Add the all purpose flour, yeast and sea salt to a large mixing bowl or your kitchen aid mixer. Mix in the water and stir well until incorporated. Cover the bowl loosely with a kitchen towel or plastic wrap and let it rest at room temperature for 2 to 3 hours. ( you may leave it overnight as well but it is not necessary )
    3.25 cups all purpose flour, 1.5 cups warm water, 2 tsp instant dry yeast, 1.5 tsp sea salt
  • After about 2 hours check the dough and you should notice the surface dotted with bubbles. Turn the dough onto a floured surface and sprinkle it with a little flour. Shape it into a round loaf by folding it over on itself a few times. NO KNEADING Allowed! 
  • Meanwhile preheat your oven to 450"F with a pizza stone inside. I If you don't have a pizza stone preheat a cast iron dutch oven with the lid on instead). Place a baking dish with a couple of inches of water in it on the bottom rack to help create steam inside the oven for a crispy crust.
  • Sprinkle a pizza peel or a cardboard box with some flour and place the bread loaf on top. Allow it to rest for 45 minutes while the oven warms up. Using a serrated knife make a few slits on top of the loaf.
  • Sprinkle the pizza stone with a little bit of the semolina flour then gently slide the bread dough onto it just like you would do with a pizza. Cook for about 30 minutes until golden brown. Transfer to a cooling rack and allow to cool down before slicing. For an even crispier crust allow to bread to cool inside of the oven with the door slightly open. 



  • No pizza stone? No problem, you can still bake the bread inside a preheated cast iron skillet or a dutch oven with a lid on instead (line with parchment paper but do not preheat the paper with the dutch oven). If using this method you won't need a tray of water to create steam as the lid will trap the steam inside the pot). 
  • Can I make bread without yeast? Yes you can but it will have to be a flatbread like this quinoa or potato flatbread.


Calories: 188kcal | Carbohydrates: 39g | Protein: 5g | Sodium: 294mg | Potassium: 63mg | Fiber: 1g | Calcium: 9mg | Iron: 2.4mg
Course: Side Dish
Cuisine: Italian
Keyword: bread, plant based, vegan bread, vegan,
Servings: 8 people
Calories: 188kcal
Author: Florentina


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  1. Oh my Lord, this bread was simply amazing and so simple. Never again will I use another recipe. Count me into the lazy club, this is the real deal.

        1. I have only made this with all purpose flour and always a success. I’m sorry, i don’t think it would work with cassava but you can try..

      1. The water tray is only needed if baking the bread directly on the pizza stone. the Dutch oven created its own steam so no need for the water tray.

        1. definitely not an easy recipe if I require pizza stones or a Dutch oven 🙂 you realize the majority of people don’t have those ? also, why mixing the yeast with the dry ingredients instead with the warm water ?

          1. Hey Natalyia, I guess it depends on the part of the world… both in the US and Europe (where most of my readers) dutch ovens and cast iron cookware, even pizza stones are very common. A basic cast iron skillet could be used instead of the pizza stone, even a regular baking sheet just the results will vary. If you prefer mixing the yeast with the warm water instead of the dry ingredients that is also ok, I find better distribution when I whisk the yeast into the flour well. Let me know if you have anymore questions ~ Florentina

  2. Made two loaves of this crusty bread and they are absolutely amazing, I feel like an old Italian bread maker now. For my second loaf I mixed half all purpose flour and whole wheat which tunrend out into a denser loaf than the original. Love them both and I’m now a believer in the magic of the pizza stone. If you are looking for the perfect homemade bread recipe look no further, this is it, thank you so much for sharing, my kids are all over it too!

    1. I have not experimented with a gluten-free flour so I really can’t confidently say yes. Let us know If you do try it GF 🙂

    1. Yes it can, maybe use a cast iron instead that is preheated ..? or a dutch oven ..? Otherwise the crust won’t be really crusty.

  3. The recipe is great! It turned out just like the picture showed. The inside is a bit on the softer side than expected even after 45ish minutes of baking, but that could be because it was a tall loaf, the temp of the oven, or the proofing time. Also, sprinkle some salt on top or add more into the dough. It’s delicious, but quite bland. I might experiment and add rosemary like she suggested next time.
    First loaf was definitely a disaster: hard as a rock and completely raw inside. I think I didn’t let it proof nearly long enough and I may have added the yeast in wrong. Overall, a good recipe that requires some getting used to. Although tbh, this was my first attempt at making bread, period. I’m used to baking cakes and banana bread, so, for a first timer in real bread baking and a first timer for this recipe, I call this one a win.

    1. Hi Meagan, I suspect the oven might not have been hot enough ( I recommend you preheat it with the pizza stone inside for a good 45 minutes or longer), also give it time to proof at room temperature around 75″F otherwise it might need a little more time. The quality of the yeast might play a factor as well, as you’ll make it again it will become effortless for you and a win every time. Enjoy! ~ Florentina 🙂

  4. This recipe was very easy to make. I didn’t have a pizza stone so I used my cast iron. I did everything the recipe called for . I feel like I should of baked it longer because the inside was done but kind of doughy. Still delicious! It was my first time making bread, I think I did pretty good for the first time !

    1. Hi Kay, if using a cast iron instead of the pizza stone just make sure it is also preheated with the oven like a pizza stone would be, otherwise there will be longer cooking times and the bread won’t be quite as crispy. So happy you liked it anyways, next time it will be a breeze! 🙂

  5. Mmmm!! I just made this on a cast iron pan and it turned out perfect !
    I subbed the water for almond milk and added a little coconut oil and maple syrup to the dough to add some flavour and it is amazingly yummy bread! Perfectly crusty on the outside and soft on the inside. Will definitely be making again ! Thank you 🙂

    1. Haven’t experimented with that combo, let me know if you do. I bet it will be a denser loaf so try not to overwork it after the rise time, just carefully shape it into a loaf.

  6. Hi Florentine. I am a recent Vegan, ex Vegetarian. Am looking forward to trying these exciting recipes, especially the bread 🤗

    1. Hi Glenda, so happy you embraced a plant-based lifestyle, you are going to love it and feel great! Report back as you try the new recipes and feel free to ask any questions you might have moving forward ~ Florentina Xo’s

  7. Every time I make this bread, I am amazed at how delicious and simple this delightful it is. It’s definitely a go to on a cold winter day, with a warm soup. Thank you for sharing!!

    1. I’m so excited for you Monica! I know the feeling you are describing when this bread comes out of the oven and it crackles so nice while tearing it over a bowl of soup. Pure deliciousness! ~Florentina Xo’s

    1. Hi Erica, I’ve frozen the dough before to make pizza but not to bake it as a loaf. I suspect it would work just make sure to not knead it again. Defrost and allow it to rise at room temperature for a couple of hours then bake it. Report back!

  8. I was happy to find a vegan recipe for a basic bread. I haven’t made bread in about a decade, so gave this one a try. It was so easy. Really. And I accidentally let the bread rise for about 5 hours instead of the 2-3 hours in the recipe and it turned out fine. I baked for 30 minutes, but it could have used 5 minutes more. Other than that, it was great!

    1. So happy you loved it Brooke! Sometimes if you don’t heat up the pizza stone for a long time (45 minutes to 1 hour) you might need to cook the bread a little bit longer.Hope next time it turns out perfect for you 🙂 ~ Florentina

  9. Easiest bread recipe you’ll ever find and turned out absolutely perfect. It’s like it came fresh from the bakery, I reached a whole new pride level today and I’m eating the whole loaf with olive oil and tomatoes because it’s Friday and I deserve this people!!

  10. Very easy recipe. I found I needed to use 500g of bread flour. I proved in the fridge overnight which worked well. It did need longer cooking but that could be my oven. Just has some toasted & it was yummy.

  11. Made this for the first time today to go with our lentil soup.. So delicious and super easy!! My family loved it and I intend to make this to go with some of our holiday meals in the coming months. I am curious what kind of flour I could use to lower the carbs. Any suggestions?

    1. Beyond happy that you love the bread! I’ve only made it with all purpose and bread flour so I really don’t know what else would be fail proof to be honest.. Let me know if you experiment with something new ~ Florentina Xo’s

    1. You sure can use whatever heavy pan /baking dish you have but you’ll need to probably extend the cooking time and not sure about how crips the crust will be. Report back!

      1. I just made this for the first time, i just plopped it onto a pre heated baking sheet with a non stick sheet on top! Looks good!!

  12. This was great!! I used my dutch oven (with the lid on), and it was wonderful! Easiest bread I’ve ever made(: Will definitely put some herbs into it next time!

  13. Such amazing bread and such an easy recipe. I just love it! Wondering if using spelt flour would be okay? Would the loaf turn out the same?

    1. Hi Karolina, so glad you loved the bread. Unfortunately spelt is a whole grain so it would not work for this recipe. At the most I would try half and half but the bread will be denser and really not sure how you need to adjust the baking time since i haven’t tested it that way yet. Let me know if you experiment with it.

      1. Hi! t what point do you add olives or herbs? I am making this today. I can’t wait to see how it turns out.

  14. Thanks very much for this amazing bread recipe! I have tried quite a few different recipes using different types of flour,but keep coming back to this one! It’s just so easy and super delicious. My favourite is with organic stone ground plain white flour! 🤗

  15. This was my first time making bread and it was really good. It was very easy. I will definitely make again

  16. Hey there! I don’t have a pizza stone, but I do have a cast iron dutch oven, You say “with the lid on” — does that mean I bake the bread with the lid on? Or just warm it up with the lid on and then put the loaf in there, remove the lid, and put the pan with water underneath and bake? Thanks so much!

    1. You can bake it with the lid on and no need for the water dish below. Or you can bake without the lid and use the water dish. Hope that makes sense :). P.S. Make sure to add some parchment paper with the bread so it’s easy to remove, but do not preheat the parchment paper, only add it at the same time with the bread.

      1. Wonderful, thank you so much! One more question — if I bake it without the lid, do I preheat with the water pan in there as well for the 45-60 mins before I put the loaf in?

  17. This recipe is so easy and the bread turns out soooooo good! I make it all the time from white flour. I just tried making one using spelt flour and the loaf is quite dense. No bubbles. What should I have done differently?

  18. hello, this looks amazing. I want to try but I recently found out I have a gluten allergy. Can I make the same recipe with gluten free flour?

    1. Hi Kerry, I would not know how to adapt this recipe to be gluten-free without testing it first, i’m sorry!

  19. This bread was so delicious and is every bit as good and pleasing to the eye as a loaf from your favorite bakery. A snap to make.
    Florentina, I have two questions. Why all purpose instead of bread flour? And, can the salt be reduced to 1/2 tsp without affecting the end result? Thank you for sharing all the lovely recipes. Now to try the scalloped potatoes.

    1. Yes you can reduce the salt amount, I only increased it because people were telling me it needs more salt haha. As far as flour goes I use all purpose because most people have that in the pantry and I wanted this recipe to be the easiest most basic but awesome bread you can make at home. That being said bread flour should totally be fine too!

  20. We just love, love, love this bread!! it is simple. it is healthy. and to top it all, so easy to bake. Thank you for sharing!

  21. This recipe is amazing and simple, thanks for sharing, I’ve just made it today. I do not have a stone or a dutch oven so I used a preheated round cake pan and it turned out perfectly. I added some olives and rosemary and it taste amazing!

  22. I had never baked in my life and then tried using this receipe and I have got hooked on baking bread. Thank you Florentina for sharing with us. I have used the same recipe with various different ingredients and always been a success. Thanks

    1. That’s really great, my whole goal with this easy bread recipe was so anyone can make it and end up with a decent loaf of bread without much fuss ~ Florentina Xo’s

  23. I echo what everyone says about this being delicious and EASY. For years I made whole wheat bread in bread tins using the Tassajara recipe. It’s lockdown time here and I wanted fresh bread, but can’t go outside and didn’t want to bother any of my wonderful neighbors who have been getting groceries for me this past month. For some reason I had 15# of bread flour in my closet. Don’t ask me why. I used a cast iron skillet for baking. Put a liberal sprinkling of cornmeal on it. What people should note is that the risen loaf must slide off from whatever it is you’ve used to rest it on, and onto the baking surface. Next time I’m going to use an old time smooth cookie sheet sprinkled with flour. THANKS FOR THIS RECIPE!

  24. WOW this bread is ammmaaaazing! Thank you so much for sharing. My first ever loaf of bread and it looks decent but tasted divine. Added a few pumpkin seeds nom nom. Sorry this review is short but i need to get back to eating the bread 🤣

  25. When there was no bread left in the market, I decided to try making some. I stumbled on this recipe and SO glad I did! Super easy and amazing! I used bread flour and brushed melted butter on it before baking. My husband can’t stop raving about it! Thank you!

    1. Hi Donna! I JUST mixed all my ingredients and the dough seems sticky..should I add more flour? Thanks so much! Jennifer

  26. HI! First time making bread, so I am a little unsure if what I am seeing is okay I mixed as directed, but my dough seems super sticky…is this normal? Should I add more flour?

    Thanks for your help! Super excited to see how this goes!

    1. Do not add more flour, the dough is supposed to be sticky, watch the recipe video for step by step visual.

    2. This was my first time making bread with yeast and it’s such a brilliant recipe! I overbaked slightly but it was still soooo tasty – soft inside and crispy crust. I’ve just made it for the second time and I looked at the video again too, but I think I’m going a little bit wrong somewhere…
      After first proving, the mixture increases in size but doesn’t hold anything like a loaf shape. It fills the bowl and flattens on top. Then when I try to shape it, it’s SO sticky and no amount of floured surface can stop it sticking. It sticks on the floured cardboard and refuses to slide off. The final loaf is flatter than yours. Would you have any tips?

      Thanks so much!

  27. My bread always seems doughy on the inside despite having a brown crust. Is there a reason for this the only part of the recipe that I do not follow is the pizza stone I use a cast iron grill instead?

    1. I wonder if maybe you overworked the dough when shaping the loaf… The step by step video helps a lot. Also I would check the flour you are using and make sure it is fresh.

  28. I haven’t had much luck making bread in the past but this turned out amazingly. The recipe was easy to follow and uses simple ingredients I had on hand. The family loved it. Will definitely go into rotation at home. Thank you for sharing.

  29. Yummy and easy. Next time I will try adding something to give more flavor such as oat milk? honey? rosemary?
    Amongst the four of us, before it is fully cooled, it is 3/4 gone 😉

  30. I have made this recipe several times and love it! If I split the dough in half to make 2 small loaves, how would the cook time change?

    1. You will definitely have to watch it closely and experiment, i would say cut the cooking time by a little bit but not too much, you still want the center to cook properly.

  31. I made this bread along with some homemade creamy vegan soup. It was PHENOMENAL. Thank you so much for this easy and delicious recipe! I didn’t have a pizza stone and instead used a large cast iron pan and it worked out great! :^)

  32. How can I transfer the dough to the pizza stone without a cardboard box or wheel? Could I put it on parchment paper and just transfer both to the stone for baking?

    1. Sure, just make sure the parchment paper is suitable for the high temperature in your oven, this should be somewhere on the parchment paper box.

  33. This bread is amazing. My daughter made it and it was gone in two days. This recipe is a keeper. Thanks so much.

  34. I don’t know what I am doing wrong, but the finished product comes out dense and not as airy as the one shown in the video. I tried overnight proofing but it still turned out dense. What am I not doing right?

    1. Hey Loucas, sound slike you might be overworking the dough while shaping the loaf. Watching the video really helps with that step however if unsure just allow the loaf to proof a little after shaping and bounce back before baking it. Hope that helps ~ Florentina

  35. Total success! I did it in the iron casserole pot and it is truly amazing! I don’t think I’ll ever buy a loaf of bread again. Thank you SO much for this recipe!

  36. Thank you for this wonderful recipe, Florentina! I used bread flour and it turned out great. I will make it again until I get a better shape. The dough was wobbly and sticky and I lost the shape when I was transferring it to the baking tray. Then I also forgot to transfer it right away to the cooling rack. Overall still turned out great we loved it. 🙂

  37. I used organic wholemeal flour, added cinnamon, chopped organic nut mix, baked in a bread tin in my normal over. Delicious!
    I used half the amount of ingredients as wanted to see how it would taste. Love it! Thanks for sharing the recipe!

  38. Unbelievably easy and delicious! Thank you for this recipe! My daughters and I took it out of the oven and devoured almost the whole thing. I baked mine in my Dutch oven and it was very cripsy and perfectly cooked.

  39. Made this bread. Had to add a bit more water than in the recipe. This was the best bread I have ever made. Crusty, soft and chewy middle – and so easy to make!

  40. Easy and tasty!

    Did not have a Dutch Oven or Pizza Stone so I just used a regular baking pan.

    Worked fine for me!

  41. First try and I’m super happy! I’d upload pics if I could! I followed the recipe, however, made 4 smaller rounds, decorated with flowers, veggies and herbs from my garden. Gorgeous and delicious! Hardest part was getting them our of the tins I used. More oil or I’ll use parchment next time! Thank you for this simple and delicious recipe!

  42. After 30 minutes the top wasn’t brown. I think another 5-10 minutes with the top off will give it that nice crunchy brown top I’m looking for. The bread was delicious and didn’t even last a day in my house! Can’t wait to make it again!

  43. Wow! I can’t say how impressed I am with this recipe! I have a bread machine and I’ve always made bread in that, hut this is sooooo much better! Not only is the appearance better, but the texture and taste is perfect! It reminds me of the crusty bread to infect with a bowl of soup at Panera. Thanks for sharing this wonderful recipe!

  44. This bread is AMAZING! It is easy to make and delicious. This is a great healthier alternative bread than the store brands. The fact that there is no oil and minimal ingredients needed makes it awesome. I will be using this recipe going forward to make bread, buns and pizza dough. Thank you for sharing this recipe. 🙂

  45. Ive tried loads of vegan no oil bread recipes and theyre all a disaster. This is by far the best, simplest recipe Ive come across and it makes bread easily as good as any Ive had at a shop. Thanks so much for this.

  46. Absolutely the most delicious bread! It didn’t stand a chance with my family. We ate the entire loaf in one meal. My kids went nuts for it and are begging me to make it again already! I did use 2 cups all purpose flour and 1 1/4 whole wheat flour. It turned out just yummy! Thank you!

    1. Yes but you can lower the temperature to 400″F if you prefer and cook a few minutes longer. Just keep an eye on it, oven precision varies from brand to brand and kitchen to kitchen.

  47. Hi Florentina–attempting first try at making this bread today on this snowy New Jersey day…. The dough is rising as we speak. I am an avid cook, but for some reason, never tried my hand at bread. My question is that my parchment paper says only use up to 400*…any suggestions? Also, if I’m using cast iron fry pan, do I still need it?

    1. In this case you won’t need the parchment paper, just make sure to preheat the pan with the oven. Once you shape your loaf place it on a pice of cardboard sprinkled with some corn meal so you can use it to slide the loaf safely inside the fry pan much like you would a pizza. Stay safe and warm in this stormy weather! ~ Florentina Xo’s

  48. I’m trying to be super careful with what I eat, I saw the caloric value was 188Kcal, what is the serving size for that ?
    This is the easiest and best loaf bread I have ever made, I’m so addicted to making it, I’m making it for everyone 🤣🤣

    1. Firs of YAY for awesome homemade bread success! The serving size would be your loaf divided into 8 pieces, each piece is 188 calories.

  49. I always found that the plain/all-purpose flour makes the bread cake-like when I’ve used this recipe, so I swapped it with actual bread flour – 2/3 white, 1/3 brown – and oh goodness, what a difference. The best crusty bread I’ve made yet, and its fluffy texture is divine. I’ll definitely stick to the flour tweak hereon.

  50. I’m trying the recipe without a Dutch oven or a skillet just in a small metal oven safe pan and water on the bottom of my oven to increase steam and in parchment paper will report how it goes as I’ve seen other commenters use this method too.

  51. I just made this bread for the first time using bread flour. The recipe was incredibly easy and the turnout amazing! My bread did rise going up so ended up with a crystal ball looking loaf but I cannot stress how easy this was..!

  52. Hello, I will be using a pizza stone to bake the bread. Do I leave the pan of water in the oven the entire time the bread bakes?

  53. This was too good not to review!! I baked it in a dutch oven and came out exactly as pictured. Extra bonus, it tasted amazing! Making for the third time now, thank you for this recipe!

  54. I live on a sailboat and cook with propane and have a small oven. I don’t have a cast iron Dutch oven, however I do have a stainless steel one. Would that work? I’m not sure that I would have to heat it up the oven for as long with it, would I? Do you still need to have water in the oven if the bread is baking inside a dish with a lid? Also, would a silicone baking mat work instead of parchment paper? I know, lots of questions!!!

    1. Hi Sussane, If you bake the bread inside a dish with a lid the water below is not needed as there will be plenty of steam. If you don’t have a cast iron pot/pan jus use a stainless heavy baking sheet preheated with the oven to act as a pizza stone. This way you can use your silicone baking mat to easily transfer the bread loaf straight onto the baking sheet. Just make sure to check the max temperature for your baking mat. Let us know how it goes!

  55. I’m trying to heal my relationship with cooking also not eating meat I like your recipe shall give it a go thank you 🙏♥️

  56. I’ve been making this bread for a few years ever since I saw your recipe! I even shared it with friends. My husband is from Italy and he LOVES crusty bread that’s nice and soft in the middle! This bread is awesome! It tastes so yummy with just regular flour! I do add half bread flour lately to it to make it more dense which is also yummy! Thinking of trying to make 4 smaller loaves this time to see how it works out. I use a pizza stone and pizza slicer to move the bread to the stone, which is so much easier. Thank you so much for sharing this amazing and simple recipe!

    1. This makes me so happy Jenna! Thank you for reporting back and the great tip to use the pizza slicer and move the bread to the stone. ~ Florentina Xo’s

  57. Great and easy recipe!!! We used our Dutch oven and I ended up cooking for an additional 10 mins because my oven can be a bit wonky but it turned out so fluffy and delicious!!! I was happy to make it plain the first time but I would love to try some additions for sure! Either way absolutely delicious.

  58. This bread was a little bit dense but maybe because I didn’t let it rise for long enough (2 hours)? still really good though, adding some more spices next time to experiment!!!

  59. will make your bread on Tuesday, to eat it with a bean soup scheduled for that day simple and delightful

  60. Thanks for sharing this clean and simple recipe. I came across your recipe while searching for a quick bread…I can’t wait to make this, as the reviews are wonderful, but I think the total time could be updated to better reflect the time needed to prep, wait, and bake. Total time of 40 minutes is not really accurate if you account for inactive/rising time.

  61. Thx for this recipe! I couldn’t believe how well it turned out given how simple it is. I’ll be making it regularly.

    I made my loaf on a segment of parchment paper, which made it really easy to transfer to the heated stone in the oven and to remove from the oven when done. jAlso, I used 2 cups all-purpose and 1.25 cups whole wheat flours, and it came out just fine, dense but still springy and yummy.

  62. So amazing. I was quite skeptical at first, how can something so easy turn out so good? I made it into 6 smaller loaves instead of one larger one. I then scooped out the centre and filled it with french onion soup. Lets just say it was beyond a hit at my dinner party. Every crumb was gone! Best recipe I’ve made in quite a while. Thank you so much for sharing this wonderful bread.

  63. This is my go to recipe for bread. I love making garlic toast with it. It doesn’t always come out right for me, though. Sometimes it tastes too yeasty. Does anyone know how I can avoid that?

    1. Hi Andrea! Is it possible the yeast wasn’t mixed well into the other ingredients..? In the future you can allow the dough to rise for a longer and develop more flavor. I hope that helps ~ Florentina Xo’s

  64. This is an amazing recipe! My bread came out perfect last night! I did brush on a tiny bit of garlic oil as it finished baking. I’ve made similar recipes in the past, but none of them have been this good!

  65. This is a great recipe! I’ve made it a long time ago. Minor suggestion, update the prep time to include the 2 to 3 hr proof time for the dough. 10 minutes prep time can misleading. 🙂

  66. This was so very easy and delicious! I used bread flour and a packet of yeast (just a smidge over 2 t) and baked in a Dutch oven. Will definitely make again! Thank you.

  67. So easy and delicious. I even used old flour AND yeast (Past its expiration date) and it still was delicious. I read a comment to add salt on top because of bland taste so I did that but honestly could have skipped that. Add it later on if needed when eating. Can’t wait to experiment with this. Made it in my toaster oven on a pizza stone and had to cover my top after about 20-25 min because it was getting too dark. I was concerned it would stick to pizza stone so used parchment paper but next time will trust the recipe and forgot that for a crispier bottom. Thanks so much for this recipe!!!

    1. This makes me so happy! It is easier to transfer with parchment paper and in the future you can actually shape the loaf on parchment paper and place inside a round bowl to prevent any spilling of dough while resting, then easily transfer to pizza stone or cast iron dutch oven. I find the best way to keep the crust crispy is to let the bread cool on its side so the steam escapes quickly. Note: if you live in a humid climate no matter what you do (outside of running a dehumidifier) the crust will only stay crusty for so long. I hope that makes sense ~ Florentina Xo’s

  68. Let me start out by saying I have never made bread before. That being said, this recipe was SO easy, even for me, and the bread ended up looking and tasting like the bread my family would buy at the Italian deli when I was a kid. This is an amazing recipe, and I will definitely be making this again. Thank you for sharing!

    1. Thank you for reporting back Devon, I’m is happy the bread turned out amazing, it abosolutely made my day! ~ Florentina Xo’s

  69. Novice vegan and yeast bread maker. I didn’t think this recipe was going to do well, as the dough didn’t rise as expected. I live at a high altitude in the US, and my kitchen temperature was 65F. I baked it anyway, using a Dutch oven. It came out pale, but still crusty, and tasted real good with the Garlic Rosemary vegan butter I made to go with it (since I forgot to add the garlic and fresh rosemary in with the flour, salt, and yeast). I’ll use a pizza stone next time to make it more visually appealing. This will go great with the vegan soup and stew recipes I’ve found. Thank you!

    1. Hi Cynthia, I’m so glad you enjoyed the bread. If your room temperature was 65″F I would definitely let it rise longer in a super cozy spot out of the way of any draft, I’d even consider placing the dough in between some cozy pillows to keep it warm. I’ve had reports from people baking this bread at higher altitudes and they increased the baking time by 20 to even 30 minutes, it will take a little experimenting on that front. Let me know if you try again ~ Florentina Xo’s

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