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Ingredients
US|METRIC
10 SERVINGS
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NutritionView More
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140Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories140Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium240mg10% |
Potassium40mg1% |
Protein4g8% |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber1g4% |
Sugars0% |
Vitamin A |
Vitamin C |
Calcium2% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(33)

H.A. 5 months ago
Followed this recipe to a T. Twice. Neither time was the dough usable. Waste of flour.

Susan Willits 6 months ago
I couldn’t get mine to rise much. It’s about 2 inches tall. It tastes good and lives up to its name, very crusty. I probably won’t make it again. I had to use mostly all purpose flour and some whole wheat. Did that make it not rise. It always seemed too loose. Disappointed.

Tom 10 months ago
I had bit of an issue with my neighbor Doug when I spinkled flour on him, proof read peeps

Paul McCormick a year ago
This was my first time making bread (other than pizza dough), and my 9 year old daughter's first time too. It was EASY. On our first attempt we only let it rise for a couple of hours, then one for 2.5 hours, then one for an hour, and one for 15 hours. each one has turned out beautiful and very tasty. the crunch does go away after a day, but the bread makes GREAT toast the next day. We have been thinking that we don't like all the preservatives in our food and this might be our solution. Quick, easy, and super tasty.

Melinda a year ago
Easy delicious! I didn’t rise overnight.. just 1 hr covered with plastic wrap, and then baked right away. So so crusty and good!

Figaro a year ago
First or second time baking bread so I’m no pro but I thought it turned out lovely! Mom can be hard to please and she said it was great!

Kim CL 2 years ago
Really love this recipe!! I have made this bread now more than once and amazing results! Thanks!

Cynthia Rodriguez 2 years ago
I loved this recipe. It's a new fave at home (we call it "pain fa-fa") :)

Beginner’s Luck 2 years ago
Abject failure. It’s not the recipe’s fault though. I just couldn’t get my oven to the desired temperature and probably overproof the dough. Oh well, live and learn

Angel 2 years ago
The bread turned out heavier than I expected but the crust was crispy, crunchy, and delicious. The kids all loved it and we already have plans to make it again.

Sabine Stark 2 years ago
Lovely, simple recipe to follow for my first loaf <3!! Thank you for sharing it!

Smolka 2 years ago
My first time making bread, i wasn’t familiar with dough & flour so it was really wet I added more flour but never got a ball, baked it anyway and it turned out fine

Christopher Hylton 2 years ago
Fantastic recipe. I made it 4 times in the past 3 weeks. My wife loves it. Another one to add to my baking arsenal. Great to prep right before bed so when you wake up in the morning, all you need to do is pop it in the oven.

Kendyl Krumenacker 2 years ago
Crusty yumminess! We will have to make this again and again and again. SUPER EASY!! Thank you!

Michael Palombo 2 years ago
Great crusty bread. it baked really well, but the flavor is pretty bland. Great vessel for soup, chowder, butter, or cheese. I might add a touch more salt next time and it would be good with a bit of cheese and rosemary as well.

Chef kathy 2 years ago
These were the best baguettes ive ever made, and I’ve been looking for a good recipe for a long time!

Cristina Soricel 2 years ago
in the process of making it. i'm sure it will turn out ok but I give it 1 star as the name and the time diplayed at the top of the recep. are missleading you to think it's rapid one, just perfect for an unschedueled dinner. when in fact it's an OVERNIGHT 8-12 HOUR REST, NO KNEAD BREAD. I had my ingredients measured out some of them mixed, my yeast already hydrating when I went over to check for any specific tricks and found this out and it was too much of a hassle to discard and start over with a new recep.

Don Heuer 2 years ago
Great
Friends like it, and the crunchy crust, toasted. Toasted, the crust is crunchy good. We make it once a week, often twice a week. Got another started, NOW!

Rachel 3 years ago
It went very well. The crust was nicely crisped and the inside was soft and moist. Very yummy.

Jimmy White 3 years ago
Did as advertised only one I found with regular unbleached flour. The key is in the waiting...made it twice in two days. Here is a double batch for Thanksgiving.