Homemade Dutch Oven Bread
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- čas přidán 12. 02. 2017
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Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
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God, at my old middle school we spent a year making this kind of bread for a microbusiness project. We'd sell it at 5$ a loaf, and I tell you I was almost never happier than when I was working on the bread. The smell would waft through the whole school, and we'd have this timer so that we could have class in between mixing and shaping and folding and baking and cleaning and you'd hear it go off and see a few kids get up to go attend to the bread. We made 16 loaves a day, tuesdays and thursdays, and we'd have kids whose job it was to go out on the sidewalk beside the line of cars with a big basket of fresh-baked bread, still warm, and offer it to the parents waiting in line. I was on a team of about 6 kids who all learned how to bake and soon we knew the recipe by heart, and we had other committees for marketing and finances and stuff. We made enough of a profit to go to Washington DC at the end of the year. This brings back so many memories!
myla hobbit that sounds like so much fun! Well you better do this again then
myla hobbit ttggu
That sounds so amazing. I agree, baking is so much fun!
I was wondering....if you made the same kind of bread. What's the purpose of preheating the pot for 45 minutes instead of just letting it preheat until the oven temperature has finished preheating
What a great memory, you’re very lucky to have had an experience like that. I really think that’s a great idea and had never heard of that before, but it’s been many years since I was in school.
What a perfect "how to" video. No annoying life story or edgy music. Thank you sir
Did you use 1.5tbsp of salt as the recipe calls for? Others in the comments have stated that it’s supposed to be 1.5tsp. I already have my dough proofing with 1.5tbsp and I’m feeling nervous that I ruined my bread before I even started.
I was surprised how good the bread turned out. I tried couple of different recipes, and this one is the best. The instructions are easy, I don't see why people would say that they are not clear. From now on I will not buy bread from the stores, I'll bake my own.
Diana Peck When people say, “Instructions not clear” they’re just being sarcastic. Like, it’s a joke.
I just don't under the oven settings for making it..there is micro,micro convention and convention..
Did you use all purpose flour or bread flour?
I used bread flour. It was perfect. But salt omg it’s one teaspoon not one tablespoon. I got salty bread 😫
@@AlexandraKandappu I agree...One teaspoon is enough! Also. try adding a teaspoon of sugar OR a tablespoon of honey. (Not both)
Made this today. Super easy bread recipe. (My first time making a loaf at home instead of work.) Came out phenomenally. Super crispy outside, soft spongy crumb. Used my scale to get the 600g flour instead of measuring cups, and bumped the salt down to 1 1/2 tsp. Also for anyone wondering (I had to look it up) 1 packet of dry active yeast = 7g (or 2 1/4 tsp) of yeast, if yours is in a jar like mine!
I will be making this once a week for sure! Cant beat the yield for what was probably a 40 cent loaf of bread.
I wish I had seen the comments before I made the bread , I would have adjusted the salt down , it was So salty but apart from that it was amazing . Thank you for correcting it . Surely someone from tasty should see this typo and fix it 🤔☺️
So...for the people who use the metric system that would be:
15 grams of dry yeast
480 ml of warm water
520 grams of flour
22,5 grams of salt
20 grams of salt?! thats a lot.
THANK YOU SO MUCH! This is my common problem with Tasty recipes - in my country, we don't use the cup-measuring system, so I always have to tranfer that into this. You just saved me about a half an hour of my time.
bedankt.. amerikanen gebruiken zo een niet logisch systeem..
404111 in my opinion it is.
404111 I indeed got no experience with bread making but at first sight, it seems like a lot.
This turned out amazing, I added:
1/4 cup of flour
3 table spoons of olive oil
1 teaspoon of sugar to the yeast
Yousef Yuksel did you use all purpose flour or bread flour?
Lorena Ramos I used whole wheat
@@crazybeehive2373 I just used whole wheat flour for my second go at this recipe. Just as delicious as the first, although I think I'll use a touch more water next time. The whole wheat flour dough seemed just a tad drier.
And if you add about 1/8 teaspoon of powdered Vit C it also helps. (using Vit C instead of Bread Improver, because I couldn't find that lately).
When did you add the oil?
Home-bound due to Covid-19, and the hoarders have cleaned the stores out of bread. :( So, I took this opportunity to learn how to make my own bread, and followed this recipe. Delicious!! As others have noted, 1 1/2 tsps of salt, NOT tbsps! The crust was super crunchy and chewy. Great outcome for my first try.
I tried out this recipe for the same reason! It came out great. I even added a bit of "Everything But the Bagel" seasoning from Trader Joe's before proofing the dough and it added a great flavor to the final product. Will definitely be making more bread this way.
Im doing this from now on.
not88me Same! I’ve been trying to learn new cooking techniques in an attempt to save money and actually have fresh bread around
not88me exactly what I’m doing tonight
At least you found flour because I cannot.
Finally a bread you don't have to start making from yesterday 🙄❤️
It was so refreshing to watch this video, short and stright to the point, without unnecessary fillers and rambling. And the bread, by the way turned out awesome. Thank you
Made this yesterday with a couple minor adjustments. I used a little less salt. In the water/yeast mixture I added a teaspoon of sugar. And rather than waiting for it to proof on the counter I used the proofing function in my oven. I followed the rest of the process and the bread came out amazing!! Definitely making this again and again!
Bread is something I love making. Whenever I see recipes like yours, it's a reminder of how rewarding baking can be.
I love this bread recipe and I now make it every two days so we don’t need to buy bread anymore. It comes out perfect every time and even when we lost power and had to bake it on top of the wood stove in the cast iron Dutch oven it was still delicious.
Thanks for this. This is probably the best recipe ive come across, my mums boyfriend (who's italian) compared the cracked ridge poking out of the top on my bread to the dolomites. Thats when you know youve achieved perfection, my fam was obsessed.
Just made this, with the tips from the comments to use less salt. Sprinkled some on top before popping it into the oven, which was wonderful. Spread softened butter and honey on it and had that lovely crunch on the outside and soft, spongey inside. Yum!
I tried this. Didn't have a Dutch oven, so I just used a cake pan and covered it with another pan. It came out beautifully and tasted delicious. My fam finished it the same night😍😍
thank you for the idea.
Thanks i dont have one and was wondering how i can still make it
I am really in love with French breads and Danish confectionery. God bless you all.
7 grams (.25oz.) packet of yeast
473 ml water
6 grams (1 teaspoon) of salt
532 - 563 grams of A.P Flour
Turns out great every time, my family loves it
i do not know alot about baking but 7 grams seems like alot of yeast?
@@rednexican78tv well 7 grams is one small packet of yeast or 2.25 teaspoon
Wonders aloud, “can this recipe, or one like it, be modified for gluten-free flour?”
@@dennisyoung4631 my wife bakes a lot for my gluten free sister-in-law, mostly cakes, from everything we’ve done you just use the same amount of gluten free flour, just expect the texture of everything to be slightly more spongy or elastic whichever word you wanna use.
Thanks
Gotta love the smell of freshly baked bread.
I used this recipe today, and I'm blown away.....I can't believe how delicious this bread is. First time using my dutch oven, and couldn't be happier!!!! Thank you TASTY!!!
Made it, exactly as per video.!! Perfect.!! What a crunch to that crust.!! Awesome.!! Will be doing this twice a week..!!👍👍👍
...just wrote a few moments ago.
The typical ratio for salt to flour is 2% or less
If the four cups of flour weighs approx. 480-500 gms.
than the salt should be approx. 9-10 gms. or approx.
2 teaspoons. Hope this helps!
At Tasty they use kosher salt, which doesn't taste as salty as table salt.
I think that the salt content proposed here is a lil too much so yeah that makes a lot more sense
Omg! Want some with butter and jam 😩
butter and jam is the best
t.c.a.w Exposed yass :)
you should eat it with cheese to make it rly dutch
Hm mm que ricooooo
In The Kitchen With Jonny ew you homeless man
I've made this numerous times and it always comes out perfect. Super easy and fail proof. And it's the perfect how-to video. No fluff, get right to it. Bravo to Tasty!
Did you use 1.5tbsp of salt as the recipe calls for? Others in the comments have stated that it’s supposed to be 1.5tsp. I already have my dough proofing with 1.5tbsp and I’m feeling nervous that I ruined my bread before I even started.
@@stevestratton1888 1.5 teasp. 1.5 tablesp will make it quite salty.
Used this recipe for the bread, it turned out AMAZING! really really delicious!
Making bread at home makes you appreciate the accomplishments of those who figured this sh*t out in the first place!
Your comment made me laugh.
i wish i could hear it when they cut the bread
sooo satisfyingggg
Oh my.... that looks so good. I love freshly baked breads.
This is actually so fulfilling my first time making bread and it went so well!
This is absolutely delicious bread, actually my first one and I haven't even screw it up. I added one tablespoon of pink salt and the bread came out very TASTY. Worth 5 hours of waiting
Just did this... OH MY GOD! IT made amazing bread, so much easier than the way I usually make it that takes all the kneading and working it. I loved this method. I do recommend using parchment paper under the bread when it goes into the dutch oven though. It helps keep it from sticking and prevents burning.
Parchment paper under bread is a really bad idea. You would be lucky for the paper not to eat its way into the bread. A good heavy bottom skillet or bread pan just needs running round with oil. Bread dough doesn't generally stick.
@@janmariablackwell8138 I made this yesterday, used parchment paper in a cast iron Dutch oven, no problem. Used 1.5 T Morton natural non-iodized sea salt, way too salty. If recipe is for kosher salt it should say so! I will try 1.5 teaspoons sea salt next time.
Nah ive done it without paper so far and its come out just great, it came off with no resistance, parchment paper would affect the shape of the bread
Just got my first Lodge 7.5 qt dutch oven and this is the first thing I made!
....Incredible....just Incredible!
I absolutely love this recipe!! I've done it several times now and my bread always comes out perfect🥰
Did you use 1.5tbsp of salt as the recipe calls for? Others in the comments have stated that it’s supposed to be 1.5tsp. I already have my dough proofing with 1.5tbsp and I’m feeling nervous that I ruined my bread before I even started.
Just made it a second time today and I changed the flour I used from bleached all purpose to unbleached all purpose and changed the salt to 1 and a half tsp and it turned out fantastic. It did not develop as much of a dark crust color but it was not that light still and had a amazing structure, chew and tasty flavor. Will be making this recipe every week.
OMG! This bread looks decicious! And the recipe doesn't look complicated. Making your own food is great as you can avoid all the artificial ingredients given to improve its colour, smell and taste. And the smell if freshly baked bread must be teriffic:D
made this today. It was super simple and absolutely delicious, worked like a dream.
i cannot believe that my first bread ever turned out so nice and beautiful. amazing recipe and method
I just made my very first loaf of bread using my new Dutch oven using your recipe, and it came out perfect. Thank you for your recipe and tutorial 😊
Same here!
I’ve done this twice. It’s basically an all day process. Good if you either starting making it at 2am so you can have bread in the morning or it’s for dinner. No wonder bakeries start way before the sun comes up.
Tried it and it works very very well! Great recipe and method.
this bread is so good. i made some three days ago and i'm making another batch now!
spritz the dough with some water in a spray bottle just before putting it into the oven - it will create some steam and give you a nicer crust.
For even more fluffy bread, try to cold uplift the bread overnight :) Look it up. It takes 12-18 hours, but the slow process makes wonders. If you make the dough before bedtime the waiting isnt that bad :)
I make bread daily and I always make the dough the night before and rise it in the fridge overnight. Its fail proof.
@@janmariablackwell8138 Sounds amazing. I'll do that instead of messing around half my morning. Cover the bowl with plastic wrap, yes?
@janmariablackwell8138 .. thank you!.. do you wrap it in plastic wrap or just put the bowl with the towel over it? What iare the differences, i.e., taste, texture?
Wonderful bread! I'm so happy to find your channel. I'll try all your breads recipes. Thank you.
i made this bread last night (with salt quantity in the teaspoons not tablespoons). came out perrrrrfect!
I just made this bread a few hours ago now and I have to say it is a beautiful looking loaf and the times seemed pretty spot on. I plan to make this one more often but I think the next one I make I will try some adjustments to the salt level. Its not exactly salty but you really taste the salt in the crust more so then I want. I think I'm gonna try either 3/4 to 1 tbs instead of the 1.5 tbs. Thank you for the wonderful recipe and video.
1 table spoon is too much if it's pink salt
I have made that bread so many times already and it always tasted fantastic, even the first try was surprisingly good. Thx a lot for that awesome recipe💜
Even with all that salt?
@@janmariablackwell8138 yes. i'd probably even recommend putting in a bit more salt tho i can't tell you how much "more" should be. It's kinda bland but since i always put something on my bread it's okay. The amount of salt in the recipe tho is definetly not too much.
@@saraellele1793 Well it was certainly too much for me and many others here who tried this recipe and found it way too salty. I make bread every day and I never overdo the salt because it tastes nasty and its unhealthy.
@@janmariablackwell8138 That honestly surprises me. Maybe i'm using less salt than written in the recipe or i have strange taste buds but my bread always ends up kinda bland. Interesting
We did it!!! Very easy and result is amazing especially compared to the limited effort.
Just baked this. Came out perfect! Thank you
this looks super easy!!!!
YANA Easy? I tried it and guess what?
I'm now homeless because I burnt my house down
YANA its not
No. K
Sofia Pulido I made it it’s super easy
Compared to other bread recipes it is easy! It does require a lot of patience tho
I have used 550g of all-purpose flour, 400ml of warm water, 25g of fresh yeast and 20g of salt. Turned out awesome and beautiful, even though I made bread for the first time ever. Thanks!
20 grams of salt dude are you trying to make pretzels?
@@divestorDude it's not the salt (I use 18g for 600 flour and 475 water) it's the yeast!!! 25g??? I use 6.
@@ProteusDIYright!? Ludicrous amount of yeast. Some very expensive bread there.
@@user-qy5wn9sb4rhes writing FRESH yeast
@@user-qy5wn9sb4rfresh yeast is different to dry yeast
I followed your instructions and baked it today! Thank you!
GREAT recipe. Tried it out today and will definitely make again.
I used:
15 grams of dry yeast
480 ml of warm water
1,5 teaspoons of salt
500+ gramms of flour (perhaps 550 or something just like this)
And I got the perfect bread at home.
Used your measurements, the bread tasted fantastic!!
it helps to put oatmeal at the bottom of the pot so the dough doesn't stick and it gives a good taste :)
@@Tombstone_Active I've seen people using baking paper that comes a bit far up each side, so it's easy to pull the bread out once done. (Almost like "handles")
PERFECTO !! This is the best to the point video on bread period. THANK YOU.
i make it today & almost perfect,taste also nice
and most important,it's so satisfying
it came out the same as in this picture a really long process but worth it. use half the salt because it was too salty
I wish I would've read the comments more thoroughly before making.
It came out fantastic, except it was too salty. Next time I will bring down the salt to 2 teaspoons. Otherwise, it was great!
i just love tasty and thank god for your existence 😚😚😚 your recipes are always save my day and makes my life so much easier... 😙😙 thank you!!!
Just made this. FANTASTIC!
Thanks so much.
I’d recommend adding less yeast and letting the dough rise for much longer, around 12-24 hours. It will create a much more complex flavor.
Allison Koester You're not wrong, but this is a good beginner bread.
AINT NOBODY GOT TIME FA DAT
So I tried this today and let me tell you 1 1/2 tbsp is ALOT of salt (at least to my taste) I'm used to metric measurements so I used a internet converter but it should still be the correct amount of salt right?
Anyways the bread was a tiny bit too salty, not to the point where it's gross and you have to throw it away but you notice it ykwim? Otherwise very nice recipe I enjoyed it
are you kidding me you are the hero you are the champ 1.47 min video thank you for not wasting my time other videos 29 min 12 min and so on thank you again
Just made this... thank you my house smells wonderful and my belly feels full
I'm getting a stranger things vibe from this music
Lord beerus same
Rittteee
Maybe it is Bread from the upside down 😜
yes! that was my favorite part of the video! 😝
Upside down bread
out of all tasty foods i want to make bread
Made this for the first time turned out great ! Thank you
I made this bread. It came out really good thank you so much for the recipe ❤
Seriously it would be a little better if it showed how much 1 envelope of dry yeast weighs or something. It is 2 1/4 teaspoon if anyone is wondering. Gonna try this out!
use fresh yeast it's much better - 15gm fresh yeast to 500gm flour - start it in the (warm) water wiht a little sugar for 15 mins before miximng with the flour
It depends if you are using regular dry yeast or instant yeast. Most dry yeast is instant nowadays and with that you only need 7gm per 500 gm flour
April 7th, 2020: Just made this with whole wheat flour because thats all I had. It came out very nice but a few notes. Notes: Less salt, it came a bit salty. Maybe some a little sugar would help with the whole wheat. I think the next time I will use white or Double 0 Flour and maybe some herbs.
Im going to try it today with whole wheat flour, i will try also honey instead of sugar. How much salt do you suggest me to put it ?
I made this a few months ago and I loved it. Sooooo goooodddd
These guys Always put up the best recipes.
the 'oh yes' really killed the mood
Hannah S You didn’t make the bread did you?
Hannah S 😂😂😂😂
Agreed
Total time: 6 hours. I realized that when I had started.
Sam Reed right. I assumed 3 or most 4. Deadpan wrong.
I make mine in about 3 hours.. It rises twice and cooks twice
I've made it today. Turned out amazing. Taste soooooo god.
made it today, it is easy and delicious! thank you
I've made this twice already. Making my third one today. I've learned to add 4 1/4 cup flour. Every time I've just done the 4 cups, my mixture always comes out sticky.
Sarah, your dough needs to be sticky...
anne frank It says in the instructions that if the dough is too sticky to add more flour! 😉
Sarah Wagner "add flour in small increments" 4 1/2 cups of flour isnt a little. Adding that much flour ruins the texture and makes the bread dry. Proper no knead doughs are supposed to be sticky
So if i already made my batter and it's too sticky do I get rid of it or just add a 1/4 cup of flour
Amyra Simmons why would you throw it away? The dough HAS to be wet (if youre making a proper artisan bread), since you wont be touching the dough too much you dont need to add flour (unless your dough is literally batter). To shape it wet or oil your hands and tools
Why does this music sound like the Goblin King is about to show up and steal his bread baby...
Bowie 4ever!!
✌💙😸
I used this recipe for my first time making Dutch oven bread. The only alterations I made were bread flour instead of all purpose white, and two cups of water plus 1/2 teaspoon sugar per the instructions on my jar of active dry yeast for 2 1/4 teaspoons of yeast. Everything about the bread was incredible, except for the amount of salt. It was too salty for me, like others have noted. Next time I make this bread I will try 1 1/2 TEAspoons of salt. If you love a super savory taste, though, I wouldn’t change the amount of salt. Thanks for the recipe and demo - I love the simplicity!!
I just finished making this bread and it's delicious. The only thing I did different was that I had my yeast bloom in less water because that's what the yeast packet instructed and then I added water as needed to the dough after that. I added about a cup of water extra.
One complaint....you didn't put nearly enough butter on that slice of bread! ;-)
Last time I was this early, the warriors had a 3-1 lead
Clorox Bleach can i drink you
SavageNba gamer anytime
Clorox Bleach are you healthy
Ya
Clorox Bleach do you taste good?
made it a few times now, works really well thanks
Mmm love trying different types of bread.
This bread is amazing, 😊
the salt amount is definitely wrong though
Their dough in the video is WAY less hydrated than recipe calls for
That's great I really made it thank you so much for your useful clip
I used this recipe for Asiago cheese bread. Turned out Delicious
Made this and it turned out SO F**KING GOOD. Had to add almost a whole additional cup of flour to the initial dough, though - 2 cups of water for 4 cups of flour turned out to be sopping wet.
Try 1 2/3rds cup next time.
it's supposed to be sopping wet. No Knead doughes need extra moisture to promote proper gluten development without having to knead it. And since you don't knead it, it doesn't matter that it's fairly sticky (that stickiness goes away after the first 2 hours as the flour fully hydrates and starts producing gluten). Adding extra flour just makes them dense and can compromise your rise by making it drier and producing less steam.
@@ZanathKariashi , then how are you supposed to shape it by hand before the final rest? This was my first time making a no knead dough, and it was SO sloppy. It was sticking to the parchment paper, to my hand, to my spatula...
I tried this recipe...worked out great! One issue, however: the bread came out very salty. Is it possible the recipe should use 1.5 TEAspoons instead of 1.5 TABLEspoons?
1:13 Temparature ?
No more then 1 1/2 TEAspoons ! And, try adding a teaspoon of sugar OR a tablespoon of honey!
I just made this recipe took all day but it was worth it thank you so much for this recipe it came out beautiful🥰 wish I could post a pic
Thanks - recipe works a treat in a Lodge dutch oven!
Cheers, Paul
Thanks for the great video and recipe...except for one item.
You noted 1 1/2 tablespoons of salt. It was way too much.
Should be closer to 2 teaspoons or a little less!
Great video, might I suggest amending the recipe slightly to:
500g of Strong Bread Flour
300ml of Warm water
15g of Butter
7.5g of Dry yeast
7.5g of Salt
7.5g of Sugar
Method
1. Dissolve the sugar and the yeast in 100ml of the warm water in a jug or small bowl. Leave in a warm place to activate for 15 minutes. Good yeast should develop a foam-like froth.
2. Cube and crumb the butter into the flour
3. Follow the rest of the recipe as shown.
In cups please, makes the measuring part (which i cant do since i dont have a scale) so much easier, i know they say it wont be as precise but if you calculate how many cups youd need to reach that weight in water and flour it would make things like i said just so much easier, like this video used cups and i saved at least a few minutes not having to set up the scale and measuring glass etc and then doing it.
I made this today,
It turned out great,
ANOTHER GREAT RECIPE!
Can I just use a normal oven? cuz I don't have a dutch oven
I remember i had to meet some friends near a underground station before we went on a road trip and because i was the driver i had to be there early before everyone else so i got there early and i was hungry and just over the road where i parked the was a bakery , you should've seen the varieties of breads they had and i was looking and thinking i wish i got locked in for a day and taste a little bit out of every loaf there was. It doesn't just look good but it's also so delicious . Nice video I'll try to bake one soon.
Well just finished my loaf, this bread is more pretzel tasting. I would reduce salt
Hi, 1 envelope of dry yeast is how many gram.
Angie
angie it has been 3 years but 1 packet is 2 1/4 teaspoons of yeast
I was skeptical starting. Then I screwed up and preheated my oven with my dough still in it, and it STILL came out amazing. Ty for this one
Massive thumbs up I use whole meal flour and it came out perfect