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feather light no-knead bread

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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55 Comments

    1. 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

    1. 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

  1. 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

    1. Hi Ruth! You most certainly could substitute some of the white flour with whole wheat. (I don’t know about totally going with whole wheat, but if you did try that I think you have to use a bit less, because whole wheat holds moisture and could make your bread heavy and not rise as well…maybe remove 1/4 cup from the total amount of flour?) I too make the 5 minute artisan bread, and I have the books… One of them is called “Healthy Bread in 5 Minutes a day.” Here’s the link to the “master recipe” for that, if you’d like to try it! 🙂 XO

      http://www.artisanbreadinfive.com/2009/10/26/our-new-book-healthy-bread-in-five-minutes-a-day-is-released-tomorrow-get-yourself-some-vital-wheat-gluten-and-make-our-whole-grain-master-recipe

  2. 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.

  3. Hi Melissa!

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

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

      Enjoy!

    1. 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

  4. 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!!)

    1. 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

    1. 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

    1. 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!

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

    1. 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

    1. 1 packet of dry yeast = 7 grams… so 2 packets would be 14 grams. I had to google it. LOL 🙂 Thanks for the math lesson. 😉