feather light no-knead bread

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photograph by Melissa Placzek

~No Knead Bread~

Unlike many of the no-knead bread recipes out there, this one doesn’t take 24 hours to make. I got this recipe from a friend of mine who makes this for her family every week. Tried and true, and so yummy. Jeff and I made it into honey toast and had it with our chamomile tea a couple nights ago. MMMMM!

Combine and set aside:

2 cups all-purpose flour

1/4 cup sugar

1 Tablespoon salt

2 packages dry yeast (not quick-rise)

Heat until warm:

1 cup water

1 cup milk

1/4 cup canola oil

Other ingredients to add later:

2 and 1/2 cups additional flour

1 egg

Preheat oven to 350 degrees F. Butter 2 small bread pans. Once the liquids are warm, add the egg and then stir into the flour mixture. Stir with a wire whisk for 3 minutes. Then add the rest of the flour, one cup at a time, and stir with a wooden spoon until smooth and just combined. Cover with a piece of buttered plastic wrap and allow to rise in a warm place for an hour  (or until doubled in size.) Gently pat the dough down with well-floured hands. Divide dough into 2 portions and place in the bread pans (I used 2 small, oven-safe Pyrex mixing bowls.) Bake at 350 for 35 minutes (or until golden and pulling away from edges of the pan slightly.)

Enjoy!

~Melissa

 

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  51 comments for “feather light no-knead bread

  1. January 3, 2012 at 12:37 pm

    Pinned it!

    • Melissa
      January 3, 2012 at 12:55 pm

      this one is easy peasy and sooooo yummy!

  2. January 6, 2012 at 11:30 am

    I have been craving homemade bread for a couple of weeks. Yours has just made me determined to make my own this weekend. So pretty!

    • Melissa
      January 6, 2012 at 11:45 am

      thanks! enjoy 🙂

  3. February 26, 2012 at 11:23 am

    I love how easy it looks! You knocked it out of the park with this one!

    • Melissa
      February 26, 2012 at 11:29 am

      Thanks Allison 🙂 This is easy and doesn’t take much time at all. If you have the time, maybe try my recipe for crusty dutch oven bread too. Some of the best I’ve ever had, and easy peasy. xo

  4. Amber
    July 19, 2012 at 4:56 pm

    Can bread flour be used in place of all purpose flour?

    • Melissa
      July 20, 2012 at 10:13 am

      I’ve never tried it Amber, but I don’t see any reason why it wouldn’t 🙂

      • April 8, 2013 at 7:50 pm

        The bread flour may make it a little more dense due to the higher protein…

        • Melissa
          April 8, 2013 at 10:28 pm

          I’ve used bread flour and AP for this recipe…both work well 🙂 enjoy!

  5. Liz
    November 2, 2012 at 11:06 am

    Love the no kneeding part, will make this this weekend…can smell it cooking already! 🙂

    • Melissa
      November 2, 2012 at 11:16 am

      Hi Liz! enjoy 🙂 xo

  6. April 8, 2013 at 7:44 pm

    What a delicious looking loaf! I can’t wait to try it.

    • Melissa
      April 8, 2013 at 10:28 pm

      Hi Kristen! Thanks for visiting! so happy you like the recipe 🙂 enjoy…. xo

  7. April 8, 2013 at 7:51 pm

    Definitely looking forward to expanding my ‘no knead’ repertoire!! I’m thinking these would be great as rolls too!

    • Melissa
      April 8, 2013 at 10:27 pm

      they do make amazing rolls… I’ve added saffron to them as well as fresh herbs and a little garlic 😉 enjoy, Janice! thanks for visiting

  8. Dianne
    April 8, 2013 at 8:13 pm

    Where is the crusty dutch oven bread located? It sounds so yummy!

  9. Dianne
    April 8, 2013 at 11:00 pm

    Thanks so much! I’m looking forward to trying this bread!

    • Melissa
      April 9, 2013 at 10:10 am

      my pleasure, Dianne! enjoy 🙂 It’s my favorite!

  10. Ruth Cobb
    August 28, 2013 at 10:51 am

    This looks so pretty. I love the no knead breads. Would any alterations be needed to use whole wheat flour. I also make the 5 minute artisan bread and have wondered about some wheat flour in it. I am wishing to get the cookbooks for that but haven’t yet. Have a good day

  11. September 20, 2013 at 1:46 pm

    Hi Melissa, the reviews on this bread are all so good, can’
    t wait to try. Just wondering after the bread has risen and punched down a bit, then placed in the bowl, do you need to let it rise again before cooking? Most of my bread receipes call for two risings, so I just wanted to know before I begin this recipe. Thanks for sharing.

    • Melissa
      September 20, 2013 at 1:49 pm

      Hi, Diane 🙂 No, this bread does not require two risings. Just go according to the directions, and enjoy! XO

  12. September 20, 2013 at 4:12 pm

    Thanks!

    • Melissa
      September 20, 2013 at 4:52 pm

      my pleasure 🙂

  13. Magdalene Yip
    February 4, 2014 at 9:17 am

    Hi Melissa!

    I would love to try your recipe. What is the measurement of 2 packages dry yeast? Thanks for sharing 🙂

    • Melissa
      March 15, 2014 at 8:07 am

      Hi Magdaline! 🙂 one packet of dry yeast = 2 and 1/4 teaspoons…. so two packets would = 4 and 1/2

      Enjoy!

  14. Pam
    March 10, 2014 at 1:16 pm

    Hi, Melissa…
    Just wondering what the measurements are of a “small” loaf pan?
    Thanks 🙂

    • Melissa
      March 15, 2014 at 8:02 am

      I use 6 cup (8 and 1/2 x 4 measurement) loaf pans for this, Pam 🙂 actually… the last time I made it I used a smallish pyrex bowl as a pan. (also a 6 cup capacity.) Enjoy the bread! xo

  15. SusanS
    March 10, 2014 at 10:16 pm

    Well I guess I’ll give this one a try too. NO matter what I do I get hockey puck bread. Nothing rises in my house. (and believe me I have tried everyone’s helpful hints!!)

    • Melissa
      March 15, 2014 at 8:05 am

      I think you’re going to love how easy and delicious this bread is, Susan 🙂 Please share a photo of your finished loaves over on ChinDeep facebook! I’d love to see! xo

  16. Debbi Powers
    April 24, 2014 at 6:55 pm

    Made this bread today. We loved it. And we have a loaf left for tomorrow.

    • Melissa
      May 1, 2014 at 12:06 am

      Hi Debbi! 🙂

      I’m so glad you like the bread. This is one of my favorite, easy bread recipes. The next time you make spaghetti, try making this bread and adding a little garlic powder and Italian seasoning to it. This makes AMAZING garlic bread. Thanks for stopping by!

      ~M

  17. Anna Gates
    September 7, 2014 at 9:02 pm

    loved it!!

  18. Anna Gates
    September 7, 2014 at 9:04 pm

    Loved this receipe!

    • Melissa
      March 10, 2015 at 7:17 am

      yay! 🙂 thanks for visiting!

  19. Katie
    March 4, 2015 at 7:33 pm

    How well does this recipe (as a whole, undivided) do in a 6QT dutch oven?

    • Melissa
      March 10, 2015 at 7:16 am

      I’ve never tried that, Katie 🙂

  20. Vonda
    March 5, 2015 at 4:03 pm

    Can you use regular vegetable oil instead of canola oil?

    • Melissa
      March 10, 2015 at 7:16 am

      Hi Vonda! Yes, you can 🙂

  21. Linda
    March 10, 2015 at 5:38 am

    Can you use 2% milk in this recipe? Got to try this!!!!

    • Melissa
      March 10, 2015 at 7:16 am

      You sure can, Linda 🙂

  22. Ulises
    January 23, 2016 at 8:41 pm

    Looks delish! I’m trying it right now. Thanks!

    • Melissa
      January 24, 2016 at 1:30 pm

      enjoy! 🙂

  23. Linda McClure
    January 23, 2016 at 11:04 pm

    Melissa not sure about adding the egg should you let the warm liquids cool down?

    • Melissa
      January 24, 2016 at 1:31 pm

      Linda, it’s not really an issue because you pretty much add the flour immediately after adding the egg. This recipe is tried and true, and it works like a charm 🙂 Enjoy!

  24. Laura
    March 26, 2016 at 12:22 pm

    If I want to make dinner rolls from this recipe how many do you think it would make and what about cooking time? Thanks!

    • Melissa
      March 28, 2016 at 11:30 am

      Hi Laura,
      I’ve never made this into dinner rolls before, but if I were to try I’d just decrease the cooking time a bit and check them every few minutes until they’re done. Sorry I couldn’t be more specific. ~M

  25. November 16, 2016 at 8:23 pm

    How warm is warm?

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