Easy Country-Style Bread ~ Mix, Rise, Bake in One Pot!

It's a super easy country-style bread recipe from Jacques Pepin.
Jacques Pepin is a genius!

Not only is this a no-knead dough, you literally
stir the ingredients together, let rest, and refrigerate
then bake ~ all in one pot.

It is crucial to use a non-stick pot
in order to keep this a one-pot recipe ~
I used a 4-quart saucepan.

Although you could mix up the dough in a bowl,
then transfer to a greased baking vessel ~ that would
defeat the idea of a simple one-pot bread, yes?

Here's what you need and how to do it:

Non-stick pot
2 1/4 cups lukewarm water
2 tsp salt
1 tsp yeast
4 cups flour

In a non-stick pot combine all ingredients with a wooden spoon. Place
lid or cover on pot and proof at room temperature for 60-90 minutes.

Break proofed dough down (deflate), replace lid and place pot 
 in the refrigerator overnight; 10 to 14 hours or so.

When ready to bake, remove lid and place pot in
(preheated) 400º(F) oven ~ bake for about 40 minutes
until deep golden brown. If you're not sure, an instant
read thermometer inserted in the hot-from-the oven 
bread should read between 190º to 200ºF. 

As you can see, this is truly a "country-style" loaf with coarse
crumb, and wonderful airy holes to capture your spread
of preference. 

Jacques give a great tutorial for making the bread during 
the first few minutes of this youtube video:

As Jacques suggests, I mix up the dough about an hour 
before retiring for the evening, then it's ready to
bake in the morning.

It's excellent toasted, and you can also
vary the recipe by adding herbs of your choice, minced onion,
roasted garlic, etc. to the dough while mixing 
the flour, yeast and water together.

One of my favorite ways of serving it ~


Still warm from the toaster smeared with room temperature
 Cambozola cheese and a drizzle of
local honey. (Cambozola is a cow's milk cheese,
a combination of a French soft-ripened triple cream cheese
and Italian Gorgonzola.)  It's very creamy and much
milder than a straight blue cheese.

For a printable copy of the recipe, you'll find it HERE.

If you give this one a try, I hope you love it as much as I do. :)

Thanks for stopping by today and I hope you have a wonderful 
weekend everyone.  xo ~mari



  1. This looks great; will definitely be trying this! Thanks for sharing!

  2. Add a glass of red table wine to go with your delicious toasted bread spread with bleu cheese and you'd have one of grandpa's favorite lunches.

  3. I just so happen to have a nonstick 4qt pan so it was meant to be. Love Jacques Pepin, and I love your pretty bread board... surely we'll love this bread too.

  4. This is how I like to bake! Awesome.


  5. I love Jacques..both of them...:-) and this looks like fun to me..I just bought a green pan today..I should have bought a green pot:-) I love baking..making breads..I still remember searching high and low for the imprint thingy for the Moomie buns you had:-) Thank you..I will make this soon..hope I have a non stick 4 quart pot..
    Mouth watering pretty pretty Mary pics.x

  6. Un pain qui me semble délicieux et donne envie d'essayer... Une très jolie publication.
    Gros bisous

  7. Oh thank you for the nice comments!!

    Nancy, if you try it, please let me know what you think of it.

    Bro ~ Must run in the genes... the affinity blue cheese I mean. :) I miss Grandpa! Oh, to have a week or more with him again . . .

    Patricia and Velva ~ this is so easy it's almost shameful (but very good, just the same!)

    Martine!! Merci, merci!! xoxo

    Val ~absolutely, and just my style. ;) ;) ;)

    Magical Nana ~ yippee! I hope you like it ~ you always amaze me with your creativity! (Psst... I understand how you j'dore the 2 Jacques!!) :D

    Thanks again everyone for your comments. ~ m. xoxo

  8. Made this last night/this morning. Came out great. Thank you.

    I am anxious to play with the recipe using whole wheat flour and a few tablespoons of vital wheat gluten. Any feedback on trying this?


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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