If you’ve never made Russian Honey Cake before, don’t let those beautiful layers intimidate you. This no-bake shortcut version is made with graham crackers! It delivers the classic Medovik flavor with minimum effort and tastes like it took hours to make.
Traditional Medovik is a multi-layer honey infused cake with a creamy filling made of sour cream, heavy cream and condensed milk. Instead of making traditional honey cake layers, this shortcut version uses graham crackers to create soft, cake-like layers that form after chilling. Combined with a rich cream filling, this no bake dessert is light, sweet and incredibly satisfying.
Easy to make
Easy to prepare in less than 30 minutes. Only needs a few hours in the fridge but you can make it the night before.
Simple ingredients
Budget friendly with just a few ingredients you probably already have.
No oven required
Easy no bake, make ahead dessert that tastes like you spent all day baking.
Graham crackers: Store-bought puff pastry sheets are sold in the refrigerator or freezer section at your local grocery store.
Cream cheese: The base of the creamy filling.
Sour cream: Adds that extra tang to balance the sweetness. A must!
Heavy cream: Use cold heavy whipping cream for best results.
Vanilla extract: For a little extra flavor.
Powdered sugar: Just enough sugar to satisfy your sweet tooth.
For the rest of the ingredients, please see the recipe card below!
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Step 1
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Step 1
Add the rest of the heavy cream with the powdered sugar and vanilla extract. Beat for 1-2 minutes until fluffy and soft peaks form. Do not add too much powdered sugar. The frosting should not be overly sweet since the graham crackers are very sweet! Small clumps may form from the powdered sugar but they should dissolve.
Generously spread the filling between each layer
The most common mistake is not adding enough filling between graham cracker layers. The crackers absorb the filling so be generous. It should be at least the thickness of the graham crackers,1.5x more!
Refrigerate overnight
For best results, refrigerate at least 4 hours or overnight to the let the layers soften.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Step 1
Step 2
Step 3
Step 4
Yes! The only way for this cake to work is to refrigerate for at least 4 hours or overnight. It actually tastes better the next day as the layers soften, the cream solidifies and making it easier to slice.
You need to put enough cream between each layer because some of it gets absorbed from the graham crackers. It’s hard to give an exact measurement but the cream layer should be 1.5x to 2x the thickness of the graham cracker.
Chill the cake in the fridge at least 4 hours or overnight for best results. This helps the cream set and the layers soften, making it easier to slice.
Honey Cake is best served cold and a great make ahead recipe. Store leftover assembled cake in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3–4 days to maintain its texture and freshness.
I hope you love this easy shortcut Honey Cake recipe! Your feedback is valuable to us. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube for more easy no bake desserts and baking recipes!
I give you permission to steal this cake recipe for your Fourth of July dessert. This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous cake from Whole Foods.
Perfect Fourth of July dessert
This patriotic red, white and blue dessert is most popular Fourth of July desserts because it’s refreshing and easy to prepare ahead of time.
No oven required
This no bake cake is perfect for summer days when you don’t want to turn on the oven.
Easy to make
The easiest make ahead cake recipe for spring or summer gatherings. Prep time is under 30 minutes.
Refreshing & light
Serve chilled with lots of fruit.
Chantilly cream is a lightly sweetened whipped cream with vanilla. Unlike traditional frosting, in this recipe I used cream cheese and heavy whipping cream. This combination creates a stable yet flavorful frosting that pair perfect with the soft ladyfingers and fresh fruit.
Fresh berries: A good variety of blue and red fruit to create the iconic American flag.
Jam: Use high-quality jam. I like blueberry, marionberry or mixed berries. Combined with smashed raspberries for the fruity layer between the cake.
Condensed milk and milk: Both used to soak the ladyfingers.
Ladyfingers: I love using lady fingers because it’s basically dried up cake!
Mascarpone and cream cheese: Stabilizes the chantilly cream and adds more depth in flavor.
Heavy cream: Used for the cream cheese frosting.
Powdered sugar: Ladyfingers are naturally not very sweet. Powdered sugar helps balance the cream and cake layers.
Vanilla extract and almond extract: Adds an extract touch of flavor iconic to chantilly cakes.
For the rest of the ingredients, please see the recipe index card below!
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Prepare the chantilly cream
In a large mixing bowl, add the softened mascarpone and cream cheese. Beat on high speed for 1-2 minutes until smooth. Beat cold cheeses for 2-3 minutes. This extra step helps prevent clumps.
Add 1/2 of the heavy whipping cream and beat until combined. When adding the last half of the heavy cream, also add the powdered sugar, almond extract and vanilla extract. Whip for 2-3 minutes or until soft peaks form. Do not overmix. Taste and adjust sugar as needed.
Make the jam layer and milk mixture
In a medium bowl, add jam and fresh raspberries. Smash and mix until combined. In a separate bowl, add condensed milk and whole milk. Stir to combine until dissolved.
Build the first layer
Lightly dip each lady finger in the milk mixture. Arrange in a single layer in a 9″x13″ pan.
Add the cream
Top with 1/3 of the cream of the chantilly cream over the ladyfingers. Use an offset spatula to spread a smooth even layer.
Add the jam
Spread the entire jam over the cream into an even layer.
Repeat the layers
Continue layering the ladyfingers and 1/3 of the chantilly cream. Make sure to reserve enough for the final layer.
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Smooth the top layer
Use an offset spatula to make sure the top layer is smooth.
Create the flag outline
Use the tip of a knife or a toothpick to outline the sections of the flag. Create a rectangle in the upper left corner and 3 horizontal even lines.
Layer the blue section
Layer the blackberries and blueberries in the corner.
Pipe the white stripes
Use a piping bag with a star tip to pipe thick straight lines on the horizontal outlines.
Layer the red fruit
Arrange the strawberries, raspberries and cherries in between the white frosting.
Cover and refrigerate
Cover with plastic wrap and refrigerate overnight for best results. Dust with powdered sugar before serving.
For best results, refrigerate for at least 8 hours or overnight. This gives enough time for the ladyfingers to absorb the surrounding moisture from the cream and jam.
For the most flavorful results, dip in sweetened condensed milk mixture or a simple syrup.
Dip each ladyfinger for only 1-2 seconds. They absorb liquid quickly and over-soaking can make the dessert too soft and ruin the layers.
No Bake Berry Chantilly Cake is a delicious make-ahead recipe. Store covered in the refrigerator for up to 3 days. Do not freeze once soaked.
I hope you find this to be the best Tres Leches Cake recipe! Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try this recipe and love it, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
For more cake recipes, be sure to check out my Tres Leches Cake and Strawberry Tiramisu!
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors. You can serve it for lunch, a holiday gathering or a light dinner side dish.
Crunchy & Refreshing
Every bite is a mix of crunch and creaminess.
Irresistible homemade dressing
The dressing light made with mayo and Greek yogurt. It keeps this salad refreshing without being too heavy.
Easy to prep
There’s no cooking required. It’s simply a matter of washing, chopping and mixing. It can be made ahead of time, making it ideal for meal prep or entertaining.
Waldorf Salad is a fruit and nut salad. Originally served at the Waldorf Astoria Hotel in New York City in the 1800s, this salad combines apples, celery, dates, arugula, pecans and a creamy dressing for the perfect balance of savory and sweet flavors.
Apples: For crunch and sweetness. Compliments all the ingredients well.
Celery: For freshness and crunch. Most of the salad is made up of celery!
Dates: Dates add a caramel-like sweetness and chewy texture that makes this salad so irresistible and rich.
Mayonnaise and Greek yogurt: Greek yogurt adds extra protein and keeps the dressing light.
Parmesan: Adds a nutty, salty flavor and thickens the dressing.
Arugulal (optional): Adds more fullness to the salad but you may skip it completely.
Lemon juice: Freshy squeezed lemon juice provides acidity, brightness and freshness.
Maple syrup or honey: To balance out the acidity of the lemon and celery.
Olive oil: A good quality olive oil is important as the flavor of the dressing depends on it.
For the rest of the ingredients, please see the recipe index card below!
Step one
In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill and parsley. Whisk until smooth.
Step two
Add parmesan and whisk until thick and combined.
Prepare the ingredients
Wash and chop the apples. Chop the apples and dates into bite sized pieces. Slice the celery and cucumbers into thin round slices. Roughly chop the pecans.
Make the creamy dressing
In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill, parsley and parmesan until smooth.
Combine everything
To a large mixing bowl, add arugula, celery, dates, apples and pecans. Pour the creamy dressing over the top and toss until evenly coated. Best served chilled.
Chill the ingredients
Place the apples, celery and dates in the fridge before prepping the salad. This salad is best served cold.
Toss apples in lemon juice
Keep the apples fresh by tossing them in water and lemon juice.
Make it a meal
Add grilled or shredded chicken to make it a complete meal.
The original salad included apples, celery and mayonnaise. That’s it! I think my version is WAY better!
Yes! This salad tastes better chilled in the fridge for a few hours. You can prepare it one day in advance but some of the salad elements may lose their fresh crunch. Make the salad and toss everything together except the pecans and arugula. They will get soggy and loose their crunch.
Honeycrisp, Fuji, Gala or Granny smith apples are great choices because they stay crisp. I prefer Gala apples.
This healthy Waldorf Salad pairs well at any occasion with any spreads. Serve at holidays, weeknight dinners or special gatherings with a side of grilled chicken or steak and artisan bread.
If you’ve never made Russian Honey Cake before, don’t et those beautiful layers intimidate you. This no-bake shortcut version is made with graham crackers! It delivers the classic Medovik flavor with minimum effort and tastes like it took hours to make.
This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous Berry Chantilly Cake from Whole Foods, this version skips the baking and uses ladyfingers instead.
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors.
Lemon Parmesan Gnocchi is a bright, creamy Italian pasta dish made with just a few simple ingredients for a quick weeknight meal.
This recipe is proof that chicken and potatoes don’t have to be boring. One-pan Lemon Chicken and Potatoes only require less than 10 minutes of prep time for a flavor that tastes like you’ve been in the kitchen all day.
Stuffed Shells. Easy, cheesy and perfect every time. Jumbo pasta shells filled with a creamy ricotta and spinach filling, baked in a rich marinara sauce. This Classic Italian American dish checks every box for a delicious dinner!
This One Pan Dumpling Bake recipe is worth the hype! It tastes like something you would order from Din Tai Fung. What makes this recipe great for quick weeknight dinners is the easy steps and simple ingredients.
If you love the bold, creamy and spicy flavors of jalapeno poppers, then this one-pot Jalapeno Popper Chicken recipe is about to become a weeknight favorite. Creamy sauce nestled between tender chicken and spicy jalapenos.
Looking for the best Banana Chocolate Chip Muffins that are moist, fluffy and loaded with gooey chocolate chips? This easy homemade muffin recipe is make with ripe bananas, simple ingredients and comes together in one bowl. Perfect for Breakfast, snacks or dessert!
During these colder months, Creamy Corn Chowder Soup is the only thing you need simmering on your stovetop.
Artisan Bread is the perfect recipe for novice bakers who have never made bread before. This crusty bread is delicious for sandwiches, swiping up spreads and dips or our personal favorite, butter and jam. It requires minimal effort on your end but yields the most delicious result.
No special equipment needed
All you need is a mixing bowl and a baking pan.
Beginner-friendly
My artisan bread recipe is easy to follow, perfect for novice or expert bakers. Read through my blog post and expert tips from my test kitchen and you will be rewarded with a beautiful, fluffy focaccia on the first try.
If you are an aspiring bread maker, you’re in the right place. This recipe and step by step guide was made for you.
Flour: When making bread, I prefer to use bread flour due to it’s high protein content and structure. Read more about the different types of flour here.
Water: Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread.
Salt: I rarely ever use table salt in my recipes. When you see salt, think sea salt. Table salt often contains additives and anti-caking agents, which affects quality of your baked goods. Table salt is also saltier and is not an equal substitute for other salts.
Yeast: This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
For the rest of the ingredients, please see the recipe index card below!
Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” or proofed before use. First, heat up your milk or water until its lukewarm, about 110°F. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly. For extended instructions, see Active Dry Yeast vs. Instant Dry Yeast blog post.
Flour is the most over measured ingredient in baking. My number one tip is get a scale. Shop my exact kitchen scale for baking here. (Affiliate link)
Fluff up the flour first
Fluff the flour in its container with a spoon or fork by gently stirring it. This helps aerate the flour and prevent it from packing down.
Spoon flour into the measuring cup
Scoop flour into the measure cup with a spoon.
Do not tap or shake the cup
Fill the cup until its full. Do not tap or pack down.
Level the top
Level the top off with a knife or straight edge.
the cup to compact the flour, as this can lead to too much flour in the recipe.
Measure at eye level
Just as with measuring liquid in a cup, always check the measurement at eye level to ensure the most accuracy.
In my recipes, I follow the guideline conversion of 1 cup of flour = 120 grams. I try my best to measure by exact volume for my recipes but my golden rule is no more or less than 3-5 grams of a given ingredient.
Place your bowl on the scale
Place your bowl or container on the scale.
Zero out the scale
Turn the scale on and set to zero, also known as “tare”.
Add flour to the bowl
Add flour to the bowl until you reach the needed weight. Stop when the number matches the recipe.
Build strength with stretches and folds
This is a method I use in my focaccia recipes, which is a very high-hydration bread. It builds gluten and creates a structure that makes bread handling a lot easier. Wet hands helps with stickiness that comes with a high hydration dough.
Place the dough in the refrigerator for the second proof
When the dough has been shaped and set in the banneton, place it directly inside the refrigerator, covered with a tea towel to avoid a crust forming on top. The chill will firm up the dough, make it stand taller when transferred to the Dutch oven and much easier to score.
Scoring is a fancy word for creating a cut into a bread loaf before baking. It guides the dough to rise in a consistent, controlled manner and expand more during baking, creating an open and fluffy crumb. Here are a few of my best tips when scoring your loaf.
Cold is best
Cold dough is easier to score. This why in the final stage of rising, the loaf is placed in the refrigerator. Keep it there for up to 1 ½ hours or as little as 30 minutes, while the Dutch oven is pre-heating. hour.
Use a sharp bread lame
Do not use a kitchen knife. A regular knife does not move as swiftly as a bread lame. I have a few options to pick from in my Amazon Storefront. (Affiliate link)
Make shallow cuts
Make a cut just on the surface, at a 45 degree angle to create the icon bread ear that will open up as the bread bakes. If the cut is too deep, the loaf will collapse and if it’s too shallow, the bread will burst. Most of the time, I like to stick with the “x” shape in the center.
Always add ice to the Dutch oven
When you place the scored loaf in the Dutch oven, place an ice cube in each corner of the loaf behind the parchment paper. This creates a steamy environment, which is important for the initial rise of the bread.
There is nothing more frustrating than dough that refuses to rise. Below are four common reasons why your dough is not rising and practical solutions to get your dough back on track.
The problem
Yeast is the driving force behind the rise but if it’s expired, stored improperly or not activated correctly, you dough won’t rise.
How to fix it
Check freshness. Store yeast in a dry cool place and check the expiration date. Opened yeast should be stored in the refrigerator. Mix your yeast with warm milk or water and a pinch of sugar. Within 5-10 minutes, it should foam. No foam? The yeast is dead – replace it!
The problem
Most dough is sensitive to temperature. If it’s too cold, the yeast slows down or stops working entirely.
How to fix it
If your kitchen is drafty, use the oven method. Place the bowl wrapped in plastic wrap and covered with a tea towel in the oven with the light turned on and the oven off.
The problem
Excess sugar can dehydrate yeast and too much salt can inhibit yeast activity.
How to fix it
Follow the recipe and measure precisely. My dough recipe is less sweet than most. Mix the salt and sugar in the dry ingredients before adding the yeast. This helps the yeast avoid direct contact with the salt during activation.
The problem
In order for the dough to rise, it requires a well-developed gluten network to trap air and rise. Insufficient kneading results in flat dough.
How to fix it
Enriched doughs with eggs and butter take longer to knead. Anywhere between 5-8 minutes of kneading is the sweet spot for these rolls. Knead until the dough is smooth, elastic and tacky but not too sticky.
Does the flour I use make a difference?
Yes, it does. Different flour contains different levels of proteins. Protein turns into gluten. The more gluten, the firmer the bread. Read more about the different types of flour here.
Where should I let my dough rise?
The ideal environment for bread to rise is in a warm spot, around 70°F to 80°F / 21°C to 26°C. If your kitchen is drafty, place it inside the oven, turned off, and close the door. A microwave works too. You can also place the bowl under a towel and a tea towel on top.
Why does my dough feel sticky?
This artisan recipe is a high-hydration dough. A high-hydration dough means the ratio of water to flour is higher than most. It is sticky while still being manageable. Using flour when shaping the dough helps!
Typically, homemade bread should be consumed within a few days for many reasons. The first reason is obvious. Fresh bread tastes better the day it was baked. Homemade bread will also go bad quicker because it doesn’t contain additives that extend shelf life like most bread at the grocery store. Below are a few ways we like to store leftovers.
Freezing slices
Once cooled, wrap tightly in plastic wrap and place in a resealable bag. To reheat leftovers, sprinkle some water on top and reheat in the oven to restore freshness.
Paper bag, kitchen towel and plastic wrap
I like to store my leftover bread in a paper bag and for extra measure, wrapped tightly in plastic wrap.
Do not store in the refrigerator
This will cause your bread to become stale and dry faster. It holds well at room temperature with the right precautions.
Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
I love this recipe. I’ve tried several and this one is the best. Have you ever added inclusions to your bread? If so, how would you suggest I do this? Thanks and happy baking!
I would add it in the folding step! Do not add more than a cup of inclusions or it could weigh down the rise. 🙂 I hope this helps!
This bread was wonderful- nothing beats fresh warm bread.
Yay! We’re glad you enjoyed our recipe. 🙂
Absolutely, phenomenal.
Thanks Kellea!
This was absolutely amazing bread I’ve made several crusty breads in this was hands-down, the best !! Thank you !
Could I add sourdough starter and if so, how much?
Hi Roxann, you may substitute the yeast with 100g of sourdough starter. I recommend to increase the time between each stretch and fold to 30 minutes. After the stretches, proof the dough overnight in the fridge. Follow the rest of the recipe instructions. I hope this helps! 🙂
Delicious bread!! Our favorite artisan bread recipe, so easy.
Thanks Rue!
Best artisan bread recipe ever !!! I can never make just 1! These boys fight over the hot bread and butter!! Thank you! Easy to follow recipe
Thank you, Raluca! We’re so happy our recipe is a hit!
I have not made this recipe yet but I did try it when my aunt made it. Oh my word, absolutely delicious!! Reading the steps, this is the perfect recipe for anyone, and for someone wanting to try bread making.
Yay! Thanks so much, Brit! 🙂
Hi . Looking forward to making this bread . However is it ok if I use a high protein all purpose flour
Hi Seema, thank you for your question! Yes, you may substitute for high protein flour but keep in mind that the dough may rise more vigorously. Keep an eye on it to avoid over-proofing. Typically, high protein flour requires more water for absorption to maintain a soft crumb but because my artisan recipe is high hydration, this shouldn’t be an issue. I hope this helps!
love love love this recipe. I have loved every recipe you’ve put out as has my family and everyone that has tasted them. quick question for this recipe… i’ve tested cold rises but not loved any. is there a way you would do a refrigerated rise? and would you do this after stretch and folds, or after shaping?
Thank you so much! When using instant yeast, it’s not recommended for an overnight rise as it is easy to over-proof the dough. If you prefer to go the cold fermentation route (refrigerator rise), I recommend these steps: once the dough has risen in the initial rise, punch the dough to remove the air. Reshape it into a ball and cover tightly with plastic wrap. Place in the refrigerator overnight. The next morning, take the dough out and let it come to room temperature, about 1-2 hours. Then, shape the dough into your desired loaf shape/bread basket and let it rise for an additional hour until it has puffed up. Then, proceed with the baking directions. I hope this helps! 🙂
The crunchiness, the taste, and everything about this bread are special and delicious. You inspired me to start baking homemade bread, and it’s been more than a year since I began making bread. Thank you! I also found that kneading the dough is quite relaxing for me.
Hi Agneta! Wow, it’s an honor to be the one to inspire you to start making bread at home! 🙂
Whether you’re a professional baker or a first time baker, this recipe is perfect for you to get an easy bread that looks fresh out of the bakery. If you follow the directions as they are explained so well, you’ll get your bread looking just like the photo. Great recipe!!
Wow, thank you for such a gracious review! We love that you’re enjoy our recipe as much as we do! 🙂
Love this recipe! I make it a couple times a month and have used it so many times I have it memorized now. So simple and delicious every time!
Thank you for the lovely review, Andrea! We appreciate your love and support for our recipes. 🙂
First real success with bread. Have had a lot of failures but this bread turned out so well and is delicious.
Thank you for the lovely review, Helen! We’re so glad you joined the bread side 🙂
I am wondering what kind of Dutch oven you’re using to bake the bread.
I’m sure not any Dutch oven will do.
Thank you.
Hi Carmen, thank you for this question. It’s a good one! We have two Dutch ovens and both are 6 Quart size but a 5 Quart should work just as well. A size this big allows for proper expansion of the dough during baking while still providing enough room for the bread to rise and develop a nice crust. The dough should not be snuggly touching the sides or the lid. If it does, that could affect its shape and rise. I hope this helps. 🙂
Easiest, most delicious bread recipe! This was my first attempt ever at making bread, and it turned out beautifully on the first try! Patricia’s recipes are so beginner friendly, yet so gourmet tasting. You can’t go wrong with this one! A new household staple for our family and something I now make almost daily!
Hi Karina! Thank you so much for such a lovely review! We’re so happy to see bakers of every level trying our recipes. 🙂
Quite literally the easiest but yummiest bread recipe ever! I’ve made this bread way too many times and turns out perfectly every time!
Hi Adina, thank you so much! We love hearing the delicious, success stories.
This bread is perfection! My family loves it and it fits perfectly to my schedule.
That’s so wonderful! 🙂
Hi Patricia, I have a question. My dough is rising too much. It almost doesn’t fit in my banneton and in my 6qt Dutch oven. I’m using 6 gr of instant yeast for one bread. Is that right?
My crust is another thing that is not turning out as good as it was. I’m scoring and shaping in the same way. The top of the bread is turning just bright and not as yours.
Can you help me?
Thank you,
Flavia
Hi Flavia! I’m more than happy to help trouble shoot! I would say lets look at what factors contribute to the dough rising. One thing to note is the warmth of the room. Warmth not only activates the yeast but speeds up fermentation, resulting in a quicker rise. Next time, I would keep an eye on the dough in the first phase of rising and when it’s doubled in size, move on to the next, instead of waiting the full time. Did you weigh the flour? Did you use bread flour or substitute with all-purpose? Different flours have varying levels of gluten, which affects dough structure and how well it rises. I would start with my first suggestion and see how it goes. Regarding the crust, try adding a few more extra ice cubes in the Dutch oven before closing the lid and as long as you bake according to the suggested times, you should end up with golden brown crust. I hope you try again! 🙂
Do you have a conversion for grams of flour etc?
Hi Dan! Yes, in fact we prefer to use metric when making bread. You can find the metric conversion in the ingredients in the recipe card. There is a tab that changes between metric and US customary. Let me know if you have any trouble and happy baking!
This bread is absolutely amazing every time! A family favorite and so easy to make!!
Thank you, Alina! It never gets old hearing this! 🙂
Really good! I use White Rice Flour to dust the outside and bottom of bread. It does not burn. Very easy bread, the family loved it.
Hi Mary, thank you! I’m happy to hear you’re entire family is enjoying our bread recipe. 🙂
Your section “from novice to expert” was very helpful in my bread making success! I’m so thankful I found you! We’ve already made bread 3 times this week. I feel so accomplished to finally be able to make bread at home.
Thank you, Red! That’s what we’re here for 🙂
Seriously the easiest and yummiest bread recipe, so quick to make, most of it is just rise and cook time. My toddler loves helping me mix this and see the end result of such a warm and fluffy bread!!
Family friendly recipes are always a success in our book! 🙂
I never made bread before this one and it was so easy to follow the recipe and the bread turned out amazing. We ate the bread in a few days and I already made two more loaves. Now to learn how to make cool designs.
Thank you for trusting my recipe! Learning patterns is the fun part. I’ll try to share a few of my favorites on the blog. Come back soon. 🙂
Love, love this bread! This recipe is so easy and delicious!
Hi Manuela, thank you for your comment! I’m glad you’re enjoying our favorite artisan recipe. 🙂
Can you share what size Dutch oven you use for this recipe please?
This one is 5 quarts. 🙂
This bread is amazing! We eat the entire loaf before it even has a chance to cool down.
No judgement here. That is quite the compliment! Thank you, Alina. 🙂