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Welcome to Pinlavie. This is a place where we share a compilation of amazing ideas found on the internet. Pinlavie doens't claim ownership to any of the photos or ideas posted here. Thank you. Enjoy your visit.
Love it
Just took it out of the oven 5 minutes ago. Half of it is gone already. This recipe is everything you say it is. Something magical happens. This is the kind of recipe people never share because they don't want anyone else to have the "secret." Thank you for sharing the love.
Urghhh! When I click on the link I just get an error
Please email me bread recipe can't get it to show thanks
Sorry. The link is now fixed.
Could you send me the recipe? Somehow the link to the amazing bread did not work.
i would like to have the recipe on this, if you could e-mail me that, i would be oh so very happy....
please email me this bread recipe. I cannot get it to download. thanks
When I pinned this the recipe was here. Now it isn't,. I really wanted to make this bread. Will you email me the recipe too?
Can I have the recipe please
It's not fixed
Please send the recipe for the bead. Thanks so much.
Please send the easiest best bread recipe. Thanks.
Can you email the recipe, please?
I would like this recipe too!
Could you generously share this bread recipe. I sure would appreciate it
Please send recipe since we cannot view it. Thank you.
Please email me the recipe. Thank you!
Could you please e-mail me the recipe for the bread I can not get it. there is nothing comming up.
please e-mail the bread recipe would not download
Would you send me the recipe please
Could you please email me the recipe?
You can click the link for the recipe.
can i have the recipe please
I can't find the recipe and the link doesn't work, can someone send it to me or tell me how to find it, thanks?
To get the recipe click on the link right below the picture. Written in pink, it says: The Best and Easiest Bread You Will Ever Make Recipe Easy as that.
Please email me easy bread recipe
Please email me the easy bread recipe. Couldn't get it to come up. Thanks
Got it--clicked on on the wrong thing first time
Please send recipe for easiest bread. Couldn't get off your site. Thank you
I did not get the link... Can you please email me recipe for the bread! Thanks! Merry Christmas!
Please send me the bread recipe thank you so much it looks really good.
Please send me the easy bread recipe. Thanks!
I would love this recipe. No link to it.
will you please send me the recipe? when I click on the link it comes up nothing.
please email me easy bread recipe.
Please email the bread recipe. Link not working.
the link most definitely DOES work thank you for sharing
This was so good and so easy. I will be making it again!
Would you please send me the recipe? I can't access it and it looks great!
Please send me the recipe. I cannot access it and it looks delicious!!
please send me the bread recipe
I made your bread and it was great! I actually did 2 cups almond flour, 1 cup white and 1 cup whole wheat. I am adding a link on my blog: http://livewiselytoday.blogspot.com/ to this recipe!! Thanks!!
CANT FIND THE BREAD RECIPE !!! Can you send it to me !!!!!!!! Thank you !
Could you please send me recipe for the easy bread? Thanks Marsha
Please send me recipe, ty ty
Would u please e-mail recipe? Cant get it to work.
Plez may I have the recipe...it wld B such a tremendous asset for my quick fix meals. I an a bread aholic!!!
please email me the recipe.
I am dieing to have this recipe!!! Please email
Can you email me the recipe? I tried clicking the link but brings me right back here. Thank you.
Recipe not showing up link still broke for easiest bread ever
I would love to have your bread recipe but for some reason I could not pull it up. It is most kind of you to share. Thank you.
Same here, cannot access the site for the recipe.Will you send me the recipe as well.This looks so good.Thank you
Please email recipe
I couldn't open the recipe. Would you please e-mail it to me. Thanks Donna
please email me the recipe. thx
Cannot seem to download the recipe.....it keeps taking me back to the bread image....would love to have the recipe....thank you oh and could you e-mail it to me please...
Thanks I found the recipe......
Please email the bread recipe as the link is not working for me. Thanks Much!
Please send me the 5 ingrediant bread
PLEASE EMAIL ME THIS RECIPE. cOULD NOT GET IT TO DOWNLOAD. THANK YOU. i WOULD LOVE TO TRY IT.
Could you please e-mail me the recipe for the bread I can not get it. there is nothing comming up. :( and i really whant to try it it looks so yumi
this looks sooooooooooooo good could you email me this recipe the link would not work. THANKS FOR A GREAT BREAD
I would love the bread recipe. Thanks
Please send me the bread recipe. Couldn't get it. Thanks.
Please send me this 5 ingredient bread recipe!!!! I reall want it!!!
still cannot print reciepe without getting all the list of people too.
could you please email me the recipe, the link is not working. thanks no1canner@yahoo.com
I clicked on the picture and got through to the recipe fine. Thanks!
Here in Tn, I too can't access the recipe either. Would appreciate your emailing it to me too.
Here is the recipe. http://www.alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/ My Mother’s Peasant Bread Original Source: The Palo Alto Junior League Cookbook Note: This is a very wet, no-knead dough, so, while the original recipe doesn’t call for one, some sort of baking vessel, such as pyrex bowls (about 1-L or 1.5 L or 1-qt or 1.5 qt) or ramekins for mini loaves is required to bake this bread. UPDATE 01/04: Do not use a bowl that is larger than 2 qt or 2 L in size — this size is too big for this type of dough, which is very delicate. Several commenters have had trouble with the second rise, and this seems to be caused by the shape of the bowl they are letting the dough rise in the second time around. Two hours for the second rise is too long. If you don’t have a 1 or 1.5 qt bowl, bake 3/4 of the dough in a loaf pan and bake the rest off in muffin tins or a popover pan — I recently made 6 mini loaves in a popover pan. The second rise should take no more than an hour and more like 30 minutes. 4 cups (1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose) 2 teaspoons kosher salt 2 cups lukewarm water** 1 tablespoon sugar 2 teaspoons active-dry yeast*** room temperature butter, about 2 tablespoons * My mother always uses 1 cup graham flour and 3 cups all-purpose or bread flour. Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. I suggest trying with all all-purpose or bread flour to start and once you get the hang of it, start trying various combinations of whole wheat flour and/or other flours. Also, measure scant cups of flour if you are not measuring by weight: scoop flour into the measuring cup using a separate spoon or measuring cup; level off with a knife. The flour should be below the rim of the measuring cup. ** To make fool-proof lukewarm water that will not kill the yeast (water that’s too hot can kill yeast), boil some water — I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast. ***I buy Red Star yeast in bulk (2lbs.) from Amazon. I store it in my freezer, and it lasts forever. If you are using the packets of yeast (the kind that come in the 3-fold packets), just go ahead and use a whole packet — I think it’s 2.25 teaspoons. I have made the bread with active dry and rapid rise and instant yeast, and all varieties work. If you are interested in buying yeast in bulk, here you go: Red Star Baking Yeast Also, if you buy instant yeast, there is no need to do the proofing step — you can add the yeast directly to the flour — but the proofing step does just give you the assurance that your yeast is active. King Arthur Flour sells SAF instant yeast. 1. In a large mixing bowl whisk the flour and the salt. Set aside. Grease a separate large bowl with butter or olive oil and set this aside. (This is optional actually — I now just let the bread rise in the same bowl that I mix it in. My mother, however, always transfers the dough to a greased bowl.) 2. In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no reason to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step is just to ensure that the yeast is active. (See photo above.) Now, gently stir it up, and add to the flour bowl. Stir this mixture up with a spatula or wooden spoon. Mixture will be wet. Scrape this mixture into prepared greased bowl from step 1. (Or, if you’re feeling lazy, just cover this bowl with plastic wrap or a tea towel.) 3. Cover bowl with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (If you have the time to let it rise for 1.5 to 2 hours, do so — this will help the second rise go more quickly.) This is what my mother always does: Preheats the oven at its highest temperatureits lowest setting for just one minute, then shuts off the oven. UPDATE 01/05: Preheat the oven for a total of one minute — do not allow the oven to get up to 300ºF, for example, and then heat at that setting for 1 minute — this will be too hot. Just let the oven preheat for a total of 1 minute — it likely won’t get above 300ºF. The goal is to just create a slightly warm environment for the bread. Next, she runs a tea towel under hot water and rings it out so it’s just damp. Finally, she covers the bowl containing the bread with the damp tea towel and places it in the warm, turned-off oven to rise. It usually takes about an hour to double in bulk, but letting it rise for an hour and a half or up to two hours is fine. 4. Preheat the oven to 425ºF. Grease two oven-safe bowls (such as the pyrex bowls I mentioned above) with about a tablespoon of butter each. (My mother might use even more — more butter not only adds flavor but also prevents sticking). Using two forks, punch down your dough, scraping it from the sides of the bowl, which it will be clinging to. As you scrape it down try to turn the dough up onto itself if that makes sense. You want to loosen the dough entirely from the sides of the bowl, and you want to make sure you’ve punched it down. Take your two forks and divide the dough into two equal portions — eye the center of the mass of dough, and starting from the center and working out, pull the dough apart with the two forks. Then scoop up each half and place into your prepared bowls. This part can be a little messy — the dough is very wet and will slip all over the place. Using small forks or forks with short tines makes this easier — my small salad forks work best; my dinner forks make it harder. It’s best to scoop it up fast and plop it in the bowl in one fell swoop. Let the dough rise for about 30 minutes or until it has risen to just below or above (depending on what size bowl you are using) the top of the bowls. 5. Bake for 10 minutes. Reduce the heat to 375º and make for 22 to 25 minutes longer. Remove from the oven and turn the loaves onto cooling racks. If you’ve greased the bowls well, the loaves should fall right out onto the cooling racks. If the loaves look a little pale and soft when you’ve turned them out onto your cooling racks, place the loaves into the oven (outside of their bowls) and let them bake for about 5 minutes longer. Remove from oven and let cool for 10 minutes before cutting. Variations I will add more variations to this section as they are discovered: #1. Cornmeal. Substitute 1 cup of the flour with 1 cup of cornmeal. Proceed with the recipe as directed. #2. Faux focaccia. Instead of spreading butter in two Pyrex bowls in preparation for baking, butter one 9×9-inch glass baking dish and one Pyrex bowl or just butter one large 9×13-inch Pyrex baking dish. If using two vessels, divide the dough in half and place each half in prepared baking pan. If using only one large baking dish, place all of the dough in the dish. Drizzle dough with 1 tablespoon of olive oil (if using the small square pan) and 2 tablespoons of olive oil (if using the large one). Using your fingers, gently spread the dough out so that it fits the shape of the pan. Use your fingers to create dimples in the surface of the dough. Sprinkle surface with chopped rosemary and sea salt. Let rise for 20 to 30 minutes. Bake for 15 minutes at 425ºF and 17 minutes (or longer) at 375ºF. Remove from pan and let cool on cooling rack.
Want to make but cannot print recipe as link is not working. Thank you
I just took it out of the oven! Super easy! I've never made bread before EVER!! Now I think I will often! Thank you so much for posting this recipe! Found it on Pinterest!
Has anyone tried using gluten free and wheat free flour in this recipe? I would love to try to make it but cannot eat wheat. Thanks!
i would like to have the recipe for the bread. thanks
Please email me the recipe for no knead bread... Looks wonderful and delicious. Thank you
I wasn't sure how this would turn out at the altitude I live at 9,000 + feet, but it is awesome! Thanks so much for sharing :)