This artisan no knead bread recipe is perfect for beginning bakers. Easy to mix together with just 4 ingredients, you’ll make a beautiful loaf that’s crusty on the outside and soft and delicious inside – great for dipping in soups or even making bread bowls!
Homemade bread doesn’t last very long in our house, and since my schedule usually lands on the busy side, I’m always looking for an EASY bread recipe that requires very little effort on my part.
I can mix up a quick batch of this no knead bread after dinner and bake it the next morning. Since I’m already in the kitchen at dinner time (or making a smoothie in the morning), this is one homemade bread recipe that fits in well with my routine.
If you’re new to baking bread and intimidated by using yeast, this recipe is also perfect for you. Yes, we’re using yeast, but I’ll walk you through the VERY simple recipe steps.
Plus, since this is a NO KNEAD recipe, you pretty much can’t mess up!
WHY MAKE HOMEMADE NO-KNEAD BREAD?
Have I convinced you to try homemade no-knead bread yet?
- It’s really, really good (WAAAY better than store-bought)
- It’s really, really cheap (as little as 25¢ per loaf!)
- And it’s really, really EASY (it’s the perfect beginner bread recipe!)
When you’ve nailed this no-knead bread recipe and you’re ready to try a more “intermediate” loaf of bread, here’s the official guide on how to use yeast.
The tips in that guide helped me get over my fear of yeast and led me to Rosemary Olive Oil Bread and our favorite “sandwich” bread, 90-Minute Man Bread (which officially got us hooked on homemade bread).
NO KNEAD BREAD RECIPE INGREDIENTS
- Water. Every bread recipe needs liquid. Water is the best for this recipe.
- Active Dry Yeast. You may not be used to working with yeast (yet), but you will find that it isn’t so scary after all!
- Salt. A little bit of salt goes a long way when it comes to pulling out the flavor in bread. You really don’t want to skip this.
- Flour. I like to use all-purpose flour for this recipe. Whole wheat flour works too, but it will have a more dense nutty flavor.
- Vital wheat gluten (optional). You don’t need to include vital wheat gluten, but if you do, it makes for a softer, more pliable loaf of bread. Add 1 Tablespoon per cup of flour if you decide to use it. Skip if you are using bread flour.
Psst! Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
A QUICK NOTE ON THE FLOUR
For those who are gluten-free, einkorn may be the solution! Einkorn is an ancient grain with less gluten than modern wheat. It works great for my family members with gluten sensitivity! You can read more about it here.
Whether you use einkorn or stick with all-purpose flour, here are a few brands that I like that are easy to find at local grocery stores or online:
- Bob’s Red Mill is a brand I can often find in stores, and I’ve also found it on Amazon and Thrive Market (Click here to see the Exclusive Offer for Crumbs readers!).
- Jovial Foods offers einkorn flour in both whole wheat and all-purpose. Save 10% off all items in the store (with exclusions on special promotional items such as cookbooks and new harvest oil) when you use coupon code DWCRUMBS. Plus, get free shipping on orders over $99. You can also find Jovial Foods Einkorn Flour on Amazon.
HOW TO MAKE NO KNEAD BREAD
Step 1. Combine flour, salt, and yeast in a large bowl and stir with a wooden spoon to combine.
Step 2. Add warm water and mix well using your hands. Your goal is to incorporate as much flour as possible while handling the dough as little as possible. The dough will be hard to stir and shaggy, not smooth like traditional bread dough, and that’s okay!
Step 3. Cover the dough with a kitchen towel and let it rise overnight 8 to 18 hours at room temperature. The sticky dough will bubble and rise slightly.
Step 4. When you’re ready to bake the bread, flour your hands and a silpat mat (or a piece of parchment paper) and turn the dough onto the floured work surface. Without kneading the dough, gently form it into a ball.
Step 5. Tear a piece of parchment paper about 12” square. Place the dough on the parchment paper and cover it with a towel. Let it rest for one hour.
Step 6. Let the dough rise for 30 minutes, then preheat the oven to 450F. Place a Dutch oven (or another cast iron or oven-safe pot that has a lid) inside – WITHOUT THE LID – to preheat. Preheat for 30 minutes.
Note: Do not put the lid in the oven.
Step 7. When the dough has rested for an hour (30 minutes by itself, then another 30 minutes with the pot in the oven), carefully remove the pot from the oven. Gently lift the parchment paper with the dough ball and place the whole thing in the pot.
Step 8. Put the lid on and place the pot back in the oven. Bake for 30 minutes with the lid on.
Step 9. Carefully remove the lid and bake for another 15 minutes, or until the top of the loaf is golden brown.
Step 10. Allow your no knead bread to cool completely before slicing. (I recommend at least 30 minutes in a spot where air can flow freely above and below, like on top of one of a wire rack, on the counter, or kitchen table.)
TIPS FOR NO KNEAD RECIPES
- You CAN knead no knead recipes, but it will change the texture so that it’s more like “sandwich bread” rather than artisan crusty bread.
- This recipe calls for using a Dutch oven (I have this one), but you don’t have to have one specifically. Any large pot with an oven-proof lid will work.
- The first rise on no-knead bread should be at least 8 hours long and up to 18 hours. The yeast needs long enough to ferment naturally but will cap out after so long. The heat from baking will finish out the rise on the bread.
- With one minor change, these loaves can become bread bowls (see below!).
NO KNEAD BREAD VARIATIONS
I like to mix up our bread flavors from time to time. Here are our favorite easy variations:
- jalapeno cheddar – add ¼ cup of sliced jalapenos and ½ cup of cheddar cheese
- cinnamon raisin – add ¼ cup of raisins and 1 tsp of cinnamon
- rosemary olive oil – add 1 tsp rosemary and 1 Tbsp olive oil
- onion & herb – add 2 tsp dried minced onion and 1 tsp Italian herb blend (or any other herb)
HOW TO MAKE NO – KNEAD BREAD BOWLS
No – knead bread bowls are the best thing ever! Homemade artisan bread is perfectly sturdy and makes great bread bowls.
- Follow the instructions to mix your dough and let rise overnight.
- Then, divide the dough into two balls before allowing it to rest for 1 hour.
- Use two smaller oven-safe pots (with lids) and proceed with the remaining directions as written.
- After the bread has cooled completely, cut the tops out like you would remove the top of a pumpkin: angle a sharp, serrated knife both down and in towards the center of the loaf. Take care not to cut too far down; otherwise, you’ll poke a hole through to the bottom.
- You can serve the top of the bread bowl with your soup or reserve it for Homemade Croutons or Breadcrumbs.
PAIR WITH NO KNEAD BREAD
No knead bread is perfect with a bowl of soup! Try one of these favorites:
- Garlic White Bean Soup with Kale
- Tomato Basil Soup
- Cheeseburger Soup
- Roasted Red Pepper Tomato Soup
- Instant Pot Butternut Squash Soup
- The Best Minestrone Soup
If you’re not in a soup mood, enjoy your no-knead bread with one of these yummy dishes instead:
- Spring Vegetable Pasta Salad
- Healthy Broccoli Salad
- Greek Quinoa Salad
- Roasted Vegetable Kale Salad
- 15-Minute Spaghetti
- Savory Pasta with Greens
Add a flavorful twist with herb-infused oil for dipping (don’t forget to freeze any extra herbs!).
NO KNEAD BREAD DUTCH OVEN FAQS
What kind of bread is no knead bread?
No knead bread is a method of bread baking that uses a really long rising time instead of kneading the dough. It is a wet dough and has a low yeast content.
Why is my homemade no knead bread so dense?
This happens when there is too much flour. Keep in mind that the dough will be sticky – there’s no need to add extra flour!
Can you make no knead bread without dutch oven?
This is a no knead bread dutch oven recipe, but if you don’t have a dutch oven, you can use a different pot with an oven-proof lid. Keeping the lid on for the first part of the baking time ensures that you end up with bread that is fluffy inside instead of overly dry and crumbly.
Can you score a no knead bread?
You can score no knead bread if you want to add a pretty design to the top of your loaf, but it’s not necessary for this no knead bread recipe to be scored for it to bake correctly. Use a sharp knife to cut simple patters on the top of the dough before baking.
MORE OF OUR FAVORITE BREAD RECIPES
- The Easiest White Sandwich Bread
- 90-Minute Man Bread
- No-Knead Einkorn Sourdough Bread
- Homemade Focaccia Bread
- Homemade French Bread
- No Yeast Bread
- Easy Homemade Dinner Biscuits
30 Minute Dinners Sample Meal Plan
Sign up to get instant access to my 30 Minute Dinners Sample Meal Plan, complete with recipes and step-by-step instructions!WATCH HOW TO MAKE NO KNEAD BREAD
No Knead Overnight Artisan Bread
This artisan no knead bread recipe is perfect for beginning bakers. Easy to mix together with just 4 ingredients, you’ll make a beautiful loaf that’s crusty on the outside and soft and delicious inside – great for dipping in soups or even making bread bowls!
- Prep Time: 8 hours 15 minutes
- Cook Time: 45 minutes
- Total Time: 9 hours
- Yield: 1 loaf 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
- 2 tsp salt
- 1 tsp active dry yeast
- 1 ½ cups room temperature water
- vital wheat gluten* – 1 Tbsp per cup flour (optional)
Instructions
- Combine flour, salt, and yeast in a large mixing bowl and stir to combine.
- Add water and mix well. The dough will be hard to stir and shaggy, not smooth like traditional bread dough.
- Cover with a towel and let rise overnight, 8 to 18 hours. The sticky dough will bubble and rise.
- When you’re ready to make bread, flour your hands and your working surface and turn the dough out. Without kneading the dough, gently form it into a ball. Cover with a towel and allow to rest for one hour.**
- After the dough has risen for 30 minutes, preheat the oven to 450F and put your Dutch oven or oven-safe pot (that has a lid) inside to preheat. Do not put the lid on the oven. Preheat for 30 minutes.
- When the dough has rested for an hour, and the pot has preheated, remove the pot from the oven. Carefully lift the dough from the surface and place it into the pot. If your pot is stainless steel and not lined, you can line it with a piece of parchment paper first.
- Replace the lid and place the pot back in the oven. Bake for 30 minutes with the lid on.
- Carefully remove the lid and bake for another 15 minutes, or until the top is golden brown.
- Allow to cool completely (at least 30 minutes in a spot where air can flow freely above and below).
Notes
- *Vital wheat gluten is optional but helps create a more pliable, softer loaf.
- ** To turn this recipe into individual bread bowls, divide the dough into two balls before allowing it to rest for 1 hour. Use two smaller oven-safe pots (with lids) and proceed with the remaining directions as written.
- To cut the tops out, cut like you would the top out of a pumpkin: angle a sharp, serrated knife both down and in towards the center of the loaf. Take care not to cut too far down, otherwise, you’ll poke a hole through to the bottom. Cut out the top and either serve, reserve for Homemade Croutons or Breadcrumbs.
Nutrition
- Calories: 115
Tracy
This is probably a dumb question and will show my greenness in the bread baking arena, but when cooling–am I cooling it in the pot or out of the pot? thanks! Tracy
Tiffany
Hi Tracy! Out of the pot for sure. As soon as it comes out of the oven, dump it out and set it on a cooling rack. 🙂 No question is dumb!
Sharon
Thank you, Tiffany! I was wondering the same as Tracy about the cooling. I love and still use my old Vision cookware by Corning and the glass really holds the heat so I’m really glad I read your post about the cooling outside the pot.
Tiffany
You’re welcome Sharon!
Sharon
I made my 2nd loaf using 2 cups of wholewheat and 1 cup of unbleached flour. It was just as great as the 1st loaf of all unbleached flour. This time I didn’t let it rise quite as long as before. Still over night about 10 hrs. This recipe is soooo good and easy. Thanks!!
Sharon
I mixed the dough one night (7/3) around 10PM and baked it the next day (7/4) around 2PM. I actually think the dough started to ferment!! The aroma while it was baking had a slight “sourdough” smell to it. I couldn’t wait to try it because I love sourdough bread. It was delish with a slight tang. It is great tasting toasted, as well. I used white unbleached flour and the dough was pretty “sticky” probably because I waited so long to bake it. I love this bread recipe!!
jackie gene
Thank you, Thank you! this is the best ever, I made two loafs in two days, (gave one away) and now tonight another one, SO EASY, This is very helpful because i am on SSecurity, and at times have no money this is perfect for those times, The taste is amazing, and it stays moist and fresh, Great toast and grilled sandwiches, cant wait to buy some cheese for a grilled cheese on this bread, Thank you this will be with me till I cant make it anymore,
Tiffany
You’re most welcome Jackie! It’s tough to switch to another bread since this one is so easy, but I’m sure we’ll find a reason someday. 😉
Thom
Trying for the first time today. Seems pretty wet after rising for most of the day and previous night. Is that normal?
Tiffany
Yes, this is a wet dough compared to traditional yeast doughs. Be sure to flour your hands before you move from rising spot to pot and you’ll be good!
Tiffany
It’s a piece of cake Amy – perfect for your bread-baking month! 😉
Shayna
This sounds awesome, especially the add-on about using a crockpot. I actually have a crockpot, but not a big enough pot to cook this in my oven. I am excited to try this, but was wondering do you think it would work to add in other ingredients like rosemary, parmesean cheese or fresh garlic or would that totally mess things. Also if I wanted to do half whole wheat and half all purpose would i need to change the cooking time? I am pretty new to baking bread thus all the questions.
Tiffany
Hi Shayna! Spices and cheese would be just fine in this bread – consider yourself good to go! Going 50/50 with flour won’t change the cooking time, just the texture and flavor of the outcome. No worries about the questions – keep them coming!
Michaela
I would like to substitute Spelt flour (or Quinoa flour, etc.) or and other less refined grains. Any suggestions?
Thank you for your time..AND sharing! This kind of bread IS my “drug of choice” !!!
Tiffany
Hi Michaela! If you can make your own spelt AP, that would work for 50% of the bread. Spelt in general rises out, but not up, so you need another grain for the up. A 50% whole wheat with 50% spelt wouldn’t be too bad, but making your own AP would be best for at least 50% (the germ and bran weigh the bread down).
Quinoa doesn’t have gluten, so I wouldn’t use any more than 25% of it in this loaf (and not in combo with the spelt since it’ll detract from the up rise too).
I hope that helps!!
Gary
Many people I know can’t have gluten which rules out most all bread with wheat flours.
I have seen almond and coconut flours which are supposedly gluten free. Could these be used in place of normal flour?
I read such great talk about quinoa so I tried it. That IMO is way far from tasting good. LOL I wish I hadn’t bought two bags of the stuff.
Could I use a glass casserole dish with lid for making this bread?
Tiffany
LOL, did you try rinsing the quinoa? That is huge. Rinse it in a colander REALLY well, like, for 2-3 minutes, before cooking. Then try that recipe again. 😉
Yes, you can use a glass casserole dish with a lid. As for switching out with the wheat flours, I can’t say for sure. Both coconut and almond flour are gluten-free (and grain-free), but as such, they don’t have the same baking properties as wheat flour.
Jennifer
I used sprouted grain spelt flour (Berlin brand), and it worked well. I did make sure to pile the dough fairly high before the second rise, as spelt tends to spread.
jackie gene
Hi, I am in the process of making this exciting bread, I am out of parchment and wax paper, could i do this without the paper, I have two choices for a pot, my silver soup pan and my ceramic crock pot that i can remove from the base , which would be better without the parchment,
and should i grease,
thank you,
Tiffany
Hi Jackie! You will need a lid, so avoid the crock pot if you don’t have an oven-safe lid (I learned that one the hard way). The silver soup pan might work if you grease, but I haven’t tested without the paper so I honestly can’t say for sure!
marty johnston
Hi, I’ve made yeast bread for about 45 years but never like this. I am going to try it, I don’t see any type of prep for the pan. So what keeps it from sticking to it?
Teresa
The intense heat of the pre-heated pan crisps it up instantly so it doesn’t stick. I’m not sure if that’s the most scientific explanation, but it seems to be true. In any case, we bake a similar recipe all the time and have never had a problem with it sticking.
Tiffany
Thanks Teresa!
Tiffany
Marty – it’s also partially because of the enamel coating on the pan. If you use a stainless steel pot, you’ll need to use parchment paper.
Kimberly
Can you help me understand why this won’t work with fresh milled wheat flour? If not 100%, would it work with 50/50 AP/WW?
Tiffany
Hi Kimberly – we tested with 100% freshly milled flour and it didn’t rise nearly as much. The loaf was very dense and brick-like, and nearly impossible to even cut. If you prefer whole wheat, 50/50 isn’t a bad way to test. If anything, you can make croutons!
Rachel Owens
I’ve made it with 50% fresh milled wheat, and it’s thick and dense, still good, but like a totally different recipe.
Donna Y
Can this bread be baked on a ceramic pizza stone?
Tiffany
Hi Donna! Honestly, I’m not sure. Part of the rise and cook through is attributed to the fact that it’s a closed environment (pot with a lid). At the same time, we’ve baked a different loaf straight on our own ceramic pizza stone without any issues. I’d love to hear how it turns out if you give it a shot!!
Jeri
Can you use a Dutch oven or pit with a glass lid to bake this. If not can you suggest something that would do? Tin foil maybe?
Tiffany
I’m not sure what a pit is Jeri, but a dutch oven with an oven-safe lid, and a glass lid will both work!
mj
Could u use a cast iron skillet?
Tiffany
Hi MJ! I haven’t tested a skillet, so I’m not sure. If you try it out, I’d love to hear how it goes!
Jess
Hi! I’ve now made this recipe multiple times- it is my husband’s favorite! Every time, I’ve made it in a cast iron skillet (the 12″ size, with lid), and it has worked out perfectly!! The loaf gets a nice crust on the top and bottom, and tastes incredible. I have also tried brushing the top of the loaf with olive oil and sprinkling coarse sea salt and/or flaky salt on top before baking, which was delicious. My husband (who’s from Italy) says it reminds him of the homemade bread he gets from the little bakeries on the corner in his small town outside Rome. Great recipe!!!
Jenn
I tried it because I don’t have a Dutch oven, but my skillet doesn’t have a lid. I tried stacking another skillet upside-down on top of it, but air got in (my skillets are two different sizes).
Suffice to say, my bread did not rise as well as I had hoped.
I also realize *now* (after my loaves are made) that I wasn’t really paying attention when I read the recipe and put the “usual” 2 1/4 tsp of yeast in instead of 1 tsp.
Next time, I’ll definitely be trying to slow cooker approach…and paying closer attention to the recipe 😉
Mary
Why so little yeast compared to other bread recipes?
Kyare - Team Crumbs
Mary, I believe it is because of the type of bread as well as the length of time from when it is made to when it is cooked.
rose
also what type of yeast is used?
Lisa
I’d like to know what kind of yeast, too.
Tiffany
Rose and Lisa – active dry yeast. I’m updating the recipe now!
Lisa
Sincere thank you from a yeast novice!!
Dena Norton
When we visited San Francisco a couple of years ago, we were the first in line for clam chowder in a bread bowl as soon as the restaurant opened at 10 AM! I felt a little strange since everyone else was sipping coffee and eating bagels, but we had a plane to catch and I didn’t want to miss my chance! And, oh my, it was SO worth any strange looks we got! 🙂
This recipe sounds delicious – pinning!
Tiffany
Yes! We actually ate elsewhere before we even saw that place, which was a HUGE bummer. But we’re not far away anymore, so a day trip isn’t a big deal. 😉
Linden
Hmm, maybe I am just expecting a higher loaf because sandwich bread is typically taller. I used unbleached flour…I’ll try again tonight. It still tasted god, just dense.
Tiffany
I see Linden, but this is not a sandwich loaf at all. Artisan in general is shorter, and the density varies in loaves. This one is dense, but if you cut it, it’s still delicious as a sandwich. 🙂
rose
your pic does not look like it was baked in a container,,can you just put it on a cookie sheet?
Tiffany
Hi Rose! It was definitely baked in a pot. 🙂 I haven’t tested it on a cookie sheet before, but if you do, I’d love to hear how it turns out!
Linden
This does not seem like enough yeast—is there any chance you meant 1 tablespoon and put one teaspoon instead? I used brand new yeast and the dough didn’t rise or bubble much at all. Any ideas what I could have done wrong? Thanks.
Tiffany
Nope, I’m sure it’s just 1 teaspoon! Can you tell me what type of flour you used? When we used whole wheat, the results weren’t quite as nice.
Rachel
I make a loaf of bread each week with bread flour. I used to have a fear of making my own bread, but I got over it after I got a perfectly shaped and risen loaf. This looks great. I’ll have to give it a try.
Tiffany
Such a wonderful feeling, isn’t it Rachel! I think you’ll like this recipe too!
Tenley
Hey Tiffany! I just discovered your blog a few days ago and I LOVE it! Finally a frugal blogger that focuses on health and does it all without using a suffocating amount of coupons/rebates.
Anyways, I saw you love Trader Joe’s and Costco (who doesn’t amr?!)…have you checked out Vitacost.com? They have a lot of good deals on organic whole foods (especially when they have BOGO deals on their store brand). I get my coconut oil, honey, apple cider vinegar, and other shelf stable staples from them.
Tiffany
Thanks Tenley, and welcome! I have BRIEFLY looked at Vitacost, but not enough to come to a conclusion. I’d love to look more though, and do some price comparing. 😉 Thanks for the suggestion!!
Kaylee
You can also bake this type of bread in a slow cooker! Put parchment paper in the slow cooker, put your dough in, put the lid on, and turn it to HIGH. Cook for about an hour. If you want the top crust to get brown, put the loaf under the broiler for 3-5 minutes.
Kim
Thanks, Kaylee! I was planning to try this in a slow cooker since I don’t have an oven-safe Dutch oven and wasn’t sure how my slow cooker insert would do in its place. I’m glad to have directions instead of trying to wing it!
Tiffany
Great suggestion Kaylee, and if you need instructions Kim, I shared those here:
https://dontwastethecrumbs.com/2014/02/when-life-gives-you-a-broken-oven-bake-bread-in-a-slow-cooker/
Shelly Duggan
What size does the oven safe pot need to be? Is it metal or ceramic?
Tiffany
Hi Shelly! For one big loaf, we use the large stock pot that comes with a cookware set, maybe 5-6 quarts? The one you would choose to make spaghetti in. For smaller loaves, you can use the medium saucepan, about 3 quarts. Not the teeny tiny ones, but the next size up. I hope this helps Shelly – I checked but our cookware didn’t have the size on it!
Tiffany
Oh and the pan can be metal or ceramic. If it’s stainless steel, use parchment paper. 🙂
John
you simply say if it is metal okay but then if its stainless steel to use parchment paper …I would suggest using parchment paper in no matter what it is…AND you could answer the person’s question above about the volume of any of your cookware by simply measuring water in a large measuring cup and dumping it in until it gets full!
Akki
I used a big cast iron frying pan with parchment paper (sprayed with cooking spray before plopping the bread in) and it worked splendidly.
Diane Glasgow
Have you tried doubling this recipe?
Tiffany
I have not, but I have no doubt you can! The only issue is having a bowl big enough to hold that much dough as it rises. But if you have one, go for it!!
Freddie phillips
Use a large pot if you don’t have a bowl multipurpose things.
Mary
Do you think double the recipe would work in the 7 qt dutch oven? Or would that be too much dough for one pot? I want to try this but I don’t have a smaller one.
Tiffany
I think it would be too much dough for a good rise. I’ve done a 1.5 batch and it wasn’t nearly as good. What about making 2-3 aluminum foil balls to take up space along the edge and using a piece of parchment paper liner to create a smaller “liner” inside the pot?
nancy jacobs
why do you have to cut the top of the bread like a pumpkin, is this necessary ?
Tiffany
Hi Nancy – that’s for making soup bowls, but I can see how that would be confusing. I’m fixing that step right now.
Rebecca
I have doubled this recipe and never use a pot to bake. I put a pan of water on the bottom rack of the oven while it heats,a nd for the duration of the bake. I place the dough on a greased sheet pan with cornmeal or sesame seeds as a barrier. I’ve never had an issue, and the bread is free to expand. I also usually rub the crush with butter as soon as it exits the oven for a softer crust.
Andrew
Thanks for the very useful tip, Rebecca! I don’t have a pot that’s oven proof, so your advice was invaluable! Happy hol’s!
Nichole Johansen
This was my first time baking bread that didn’t include a bread maker. It turned out great!! (even though my “overnight rise” was more like 19 hours. I added rosemary, sage, and thyme (all dried) and it gave it such a nice aroma and flavor. It had a really great crunchy crust and still stayed soft and open in the inside. I am hooked! Thank you for making my first “all by myself” loaf so easy to master. I am beaming still and can’t stop eating it! 🙂