Knead Not Sourdough

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I don't know what I'm doing wrong since everyone writing reviews said it was so simple and good. Yesterday I made this recipe and it never doubled in size so I baked it anyway and I could hardly cut it and it was as hard as a hockey puck. I followed the recipe, but today I made it again and instead of putting it on the counter top to let it rise, I put it in a warm place, and after 4 hours, it still hasn't doubled in size. Can anyone help me.

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AWESOME!!!

About a week ago I made a loaf of Irish Soda bread in my Dutch Oven that came out great. I saw Alton make this the other night and had to try it. Yes it takes some time, but it's WELL worth it. I'm going to start another loaf now because this one will be GONE shortly,

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Wow. This is great bread, and about as easy to make as you can get. I also tried one loaf with whole wheat with a little vital wheat gluten added, and it was also great. I know from other bread baking experience that flours that do not have much gluten (spelt, ext make dense bread.

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EXCELLENT bread. now a staple at our house. perfect density. makes fantastic toast!!

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Yummy! And Easy!

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I tried using spelt flour. It came out very dense.

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Growing up in Europe, I have long since tried to replicate the crusty wood oven baked bread of my childhood without success. This recipe is amazing! It is the absolute closes bread I have ever baked to compare to the European bakeries!
I can highly recommend this recipe. It is not fussy or difficult and the result is simply incredible even though I made it in the oven and NOT with charcoal.

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Thanks for teaching me how to do this Alton!!! My loaf has developed a little...

http://www.foodnetwork.com/app/food/mrb/myrecipes/ugcRecipes/viewUserRecipe.do?soi=833590

but I never would have had it without this start! Cook on!

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fantastic!!

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The holes are supposed to be there. Make french bread or some other type of loaf if you don't like this style, which is known for its crust, those holes and the flavor.