Hi Susan!
You need at least a 6 quart dutch oven. It doesn’t have to be cast iron but it does need to be a pot that can withstand oven temps that high. I started out using a deep dish Pyrex baking dish with a lid. As far as the yeast, I recommend using active dry yeast, not rapid rise yeast. Water temperature should be between 110° and 115° so as to not kill the yeast. Hope this helps. My only recommendation is to BE VERY Careful with the hot dish! It’s extremely HOT! It works well and this is a super easy recipe!
Happy Nesting!
Norine

Hope you can help!

Hi Liz!
I think you’re talking about the big cracks in the top of the bread? There are two things you can do. One take a knife right before cooking and cut a 1/4 inch cut along the top. I also make sure I take off the lid the last 15 minutes of cooking. The direct heat on the bread causes the the hard crust and it will crack open.
I hope this helps in some small way! I’m craving this bread now…so I know what I’m making tomorrow. lol Thanks so much for stopping by and visiting with me. Let me know if I can offer any other help.
Happy Nesting!
Norine

Hi Linda!
I’m so sorry you are having issues printing off my recipe cards. I’m not sure why you are having issues. I have had one other person complain about this issue and I had my techs look into it and they told me it wasn’t on our end. I am not a “tech” savvy person at ALL. I’m so sorry. It could be a setting you have on your computer? I really don’t know. I’m more than happy to copy and paste the recipes in an email to you if you’d like to send me your email address. You can reach me at norine@norinesnest.com I am sincerely happy to help you any way I can.
Thanks so much for stopping by!
Sorry I couldn’t be more help.
Norine