Easynokneadbread Recipes
NO-KNEAD BREAD
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Categories easy, breads, times classics, side dish
Time 1h30m
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world's easiest yeast bread that's just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don't fret if things don't go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!
Provided by Nagi
Number Of Ingredients 5
Steps:
- Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
- Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
- Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
- Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
- Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
- Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
- Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
- Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
- Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
- Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
- Cool on rack for 10 minutes before slicing.
Nutrition Facts : Calories 155 kcal, Carbohydrate 32 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 469 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
NO-KNEAD ARTISAN STYLE BREAD
This is a very easy bread to make without any kneading. Bake in a Dutch oven or heavy casserole dish. The bread comes out very crusty and with huge holes throughout, just like at the bakery.
Provided by Jewissa
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P2DT3h
Yield 6
Number Of Ingredients 7
Steps:
- Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.
- Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
- Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].
- Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.
- Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.
- Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 48 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 0.1 g, Sodium 778.8 mg, Sugar 0.2 g
EASY NO KNEAD BREAD RECIPE
This easy no-knead artisan bread recipe takes just 5 minutes a day uses only 5 ingredients. It has a soft and fluffy inside and perfectly crunchy crust, everything bread should be without all the work!
Provided by MelissaKNorris
Categories bread
Time 50m
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast and warm water. Allow to sit for 6 to 8 minutes until water is foamy.
- Add salt and vinegar. Mix in flour a cupful at a time until it's all incorporated. Dough will be slightly wet.
- Cover your dough with a tea towel and set it on top of the fridge (or a draft free warm place) to rise for about 2 to 3 hours, or until the dough has at least doubled in size.
- Cover dough (make sure it can still breathe, don't seal completely) and place in fridge for 8 hours.
- Take 1/2 of the dough (or 1/3 for a smaller loaf) out of the bowl, it's very wet, so lightly flour your hands, and pull it into the shape of your loaf. Dust the top with flour and slash it with a sharp knife (flour keeps your blade from sticking) and let it rise for about 40 minutes.
- Preheat oven to 450 degrees Fahrenheit with cast iron Dutch oven inside.
- Remove dutch oven from stove and carefully place one loaf into Dutch oven. Cover with the lid and bake for 25 minutes, remove lid and bake for another 10 minutes until golden on top. (No cast iron Dutch oven, see notes for alternate baking instructions)
Nutrition Facts : Calories 93 kcal, Carbohydrate 19 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 329 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUPER-QUICK NO-KNEAD BREAD
This is the latest version of bread coming out of my kitchen. Husband and Son eat it almost as soon as it is out of the oven which makes me grouse at them about sore stomachs. Blahblahblah is probably all they hear because they carry on eating it! Sometimes I make plain crust bread and other times I roll the dough in cracked wheat before placing it in the pans. Either way the bread has a wonderfully crisp crust and a really tender inside.
Provided by Bokenpop aka Mad
Categories Low Cholesterol
Time 2h30m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- Mix all dry ingredients together.
- Add water and stir in until a really sticky dough has formed.
- Cover with a cloth and leave in a warm place to rise.
- Punch down and divide dough into two balls.
- If you are using the cracked wheat, roll the dough balls in the cracked wheat now.
- Place into well greased pans and bake at 400F for 1 hour.
- Cook's note: No need for a second rising as the bread rises perfectly in the oven on baking.
QUICK-RISE NO-KNEAD BREAD
originally from the cookbook "From Tauhara's Kitchen" and I found it on the blog "Thinking about Food" - http://wwwthinkingaboutfood.blogspot.com/2008/09/quick-rise-no-knead-bread.html
Provided by ellie3763
Categories Yeast Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl dissolve honey and molasses in warm water. Sprinkle on yeast and stir gently. Leave in a warm place until warm and frothy. (10-15 mins).
- In another bowl, combine flour and salt. Pour yeast mix and mix well, the mix should be fairly wet but not too sloppy.
- Oil two loaf tins and warm slightly. Half fill with dough. Leave in a warm place to rise to almost the top of the tin (don't let it rise up over the top or it will make the bread difficult to get out once cooked).Bake in a hot oven 425 degrees fahrenheit for 10 minutes, then reduce heat to 390 degrees fahrenheit and cook for 35 minutes more.
Nutrition Facts : Calories 124.4, Fat 0.3, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 26.3, Fiber 1.1, Sugar 2, Protein 3.6
More about "easynokneadbread recipes"
MIRACLE NO KNEAD BREAD RECIPE | THE RECIPE CRITIC
From therecipecritic.com
4.4/5 (5)Total Time 55 minsCategory Side Dish
- In a large mixing bowl, combine flour, salt and yeast. Add warm water and stir with a wooden spoon until combined. The dough will be sticky.
- Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 12 - 18 hours.
- Pour dough out onto floured counter, shape into a ball and place on a piece of parchment paper. Cover the dough lightly with plastic wrap.
EASY NO-KNEAD BREAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Total Time 2 hrs 30 mins
- Combine honey, yeast, and 1/2 cup of the water in a small bowl or measuring cup, and stir lightly. Let stand 5 minutes.
- Reserve 1 1/2 tablespoons of the flour for later. Place remaining flour in a large bowl; add salt, and whisk to combine and form a well in the center. Add yeast mixture and remaining 1 1/4 cups water into well, and stir until combined. Remove dough from sides of bowl, and form a ball in bottom center of bowl (dough will be very sticky and wet). Sprinkle top with reserved flour. Cover bowl with plastic wrap, and place in a warm area, free from cool drafts. Let rise for 2 hours.
- Preheat oven to 425°F. Remove half of the dough, and place in a loaf shape on a lightly greased baking sheet. Repeat with remaining dough, and place 2 to 3 inches apart on the same prepared baking sheet. Bake in preheated oven until golden and toasted and when a hollow sound is heard when being tapped, 22 to 25 minutes. Let stand 5 minutes before serving.
HOW TO MAKE EASY NO-KNEAD BREAD - COUNTRY LIVING
From countryliving.com
5/5 (2)Category BakingCuisine AmericanTotal Time 25 hrs 25 mins
- Continue mixing, first with spoon and then with your hands, until all flour is combined and it forms a shaggy ball of dough. (The ball should be moist but not wet, with no dry spots.
SUPER EASY NO KNEAD BREAD RECIPE | KITCHEN MASON
From kitchenmason.com
Reviews 6Calories 18 per servingCategory Bread
FAST AND EASY NO KNEAD BREAD - JO COOKS
From jocooks.com
4.6/5 (148)Calories 232 per servingCategory Bread
- In a large mixing bowl, whisk together the water and the yeast. In a separate bowl, mix the flour and salt well. Dump the flour mixture into the yeast mixture. Using a wooden spoon or spatula, mix the dough until it is well combined.
- Cover the bowl with a dry kitchen towel and set the dough aside to rise for 1 hour, or until doubled in size.
- After your dough has risen, use a spatula to loosen the dough from the edges of the bowl. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Place the dough onto a large sheet of parchment paper and cover with a dry kitchen towel to rise for another 30 minutes.
- Preheat your oven to 450 F degrees and place your Dutch oven with its lid on inside to heat up during the preheat.
NO KNEAD BREAD - JO COOKS
From jocooks.com
4.6/5 Calories 137 per servingCategory Bread, Side Dish
- Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast. The slow rising process will do the trick.
- Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours.
- Preheat your oven: Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
- Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn't stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn't brown so much on the sides, but otherwise it's still crusty and delicious.
EASY NO KNEAD BREAD RECIPE [WITH INSTRUCTION VIDEO] - THE ...
From thetortillachannel.com
Reviews 17Estimated Reading Time 6 mins
EASIEST NO KNEAD BREAD RECIPE | DAMN DELICIOUS
From damndelicious.net
5/5 (35)Category AppetizerServings 8Estimated Reading Time 3 mins
AMAZING NO KNEAD BREAD (SUPER EASY) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (3)Estimated Reading Time 8 mins
- In a large bowl mix together the flour, yeast, and salt. Add the water and mix with a wooden spoon until you have a shaggy, sticky dough. You want it to be quite sticky, it will be OK, trust me.
- Cover the bowl with a plastic wrap and set aside to rest at room temperature (but not in direct sunlight) for 12-18 hours - it’s best if you just let it rest overnight. After 12-18 hours the surface should be dotted with bubbles.
- After rising, the dough will be quite loose and sticky. This is OK. Don’t add more flour. Don’t knead the dough. Instead transfer the dough to a floured surface and use floured hands to gently and quickly lift the edges of the dough in toward the center, folding the dough over onto itself. Tuck in the edges of the dough to make it round. Place the dough, seam side down, on a large piece of parchment paper. Cover the dough loosely with a towel or plastic wrap and let it rise at room temperature for 1.5-2 hours until it doubles in size (in cold weather rising will be slower).
- A half hour before the dough is done with its second rise, preheat the oven to 450°F/230°C. Adjust the oven rack to the lower third position and place a large (6-8-quart) heavy pot and its lid.
THE BEST NO KNEAD BREAD RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (100)Total Time 18 hrs 30 mins
- Stir together the flour, salt and yeast in a large mixing bowl until combined. Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain. (The dough will look quite loose and shaggy, which is ok.)
- Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 12 to 18 hours.
- Transfer the dough to a well-floured surface. Fold the dough on top of itself — pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape — to form a round dough ball. (If the dough is sticky or feels too loose at any point, just keep sprinkling on extra flour as needed.) Lightly flour the top of the dough ball, and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top. Use your hands to shape the ball into an even circle. Lightly flour the top of the dough ball, then loosely cover it with plastic wrap or beeswrap to rest while the oven heats.
- Place the Dutch oven inside of your oven*, then set oven to 450°F. Wait for 20-30 minutes for the oven to heat, while the dough continues to rest. (If the dough rises and spreads out more than you would like during this time, just use your hands to shape it into a tighter ball once more just before baking.)
FAST AND EASY NO KNEAD BREAD RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
4.9/5 (139)Calories 522 per servingCategory Antipasto, Appetizer, Bread And Pizza
- In a small bowl add 1/4 cup (60 grams) of lukewarm water, 1 teaspoon of honey (I mixed these together then added the yeast) and yeast. Let sit 5 minutes then mix to combine.
- In a large glass bowl add the flour, make a well in the centre and add the yeast mixture and remaining water (1 1/4 cups + 3 tablespoons / 340 grams), start to combine with a wooden spoon, then add the salt and combine well. Sprinkle the top with 1 tablespoon of flour.
- After 1 3/4 hours has passed pre-heat oven to 420° F (220°C). And line a large cookie sheet with parchment paper, sprinkled with flour.
EASY NO-KNEAD BREAD - OLGA IN THE KITCHEN
From olgainthekitchen.com
Ratings 85Estimated Reading Time 9 minsCategory BreadTotal Time 18 hrs 45 mins
- In a glass measuring cup, combine to dissolve 1 1/2 cups warm water and 1/2 tsp instant dry yeast. Let it sit 2-3 mins.
- Pour in the water mixture and use a wooden spoon to stir until all of the flour is incorporated (do not knead). The dough will be very sticky, but do not add additional flour.
- Cover the bowl with a plastic food wrap and let the dough rest on your counter or inside your unheated over for 18 hours to 24 hours.
ARTISAN NO KNEAD BREAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (46)Calories 115 per servingCategory Bread
- In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky, but that’s how we want it!
- Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 6 - 15 hours (I either make it first thing in the morning to bake later for dinner, or make it the night before and let it rise overnight).
- Lightly flour your hands and a work surface and scoop dough out onto floured surface. Shape the dough into a ball, the best you can. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough lightly with plastic wrap.
EASY NO KNEAD BREAD RECIPE (BEST FLAVOR!) – A COUPLE COOKS
From acouplecooks.com
Reviews 16Category BreadCuisine ArtisanTotal Time 2 hrs 10 mins
- In medium bowl, stir together the all purpose flour, whole wheat flour, yeast and salt. Add the warm water and vinegar and stir with a wooden spoon or dough whisk until all flour is incorporated. Place the bowl in a proofing bag or cover with plastic wrap. Rest at room temperature overnight (12 to 18 hours). The resulting dough will be bubbly and very sticky.
- When ready to bake, remove the dough from the bowl onto a clean, lightly-floured countertop. Gently spread the dough into a square and then fold up each side into a packet. Flip the dough over. Place your hands behind the dough and gently pull the dough towards you to increase the tension on the surface of the dough. Rotate and repeat until you have a boule shape. Follow this video tutorial for boule shaping technique.
- Place the boule on a piece of parchment paper about twice the width of the boule. Cover the dough with an inverted large bowl and rest one hour.
- Preheat the Dutch oven (with lid) at 475°F for 30 minutes. (Or for the pizza stone method, place the pizza stone on middle rack of oven, off to one side. Place a cast iron pan or thickest baking sheet on the rack just below and off to the other side of oven. You’ll pour water into it later to create steam.)
MIRACLE NO KNEAD BREAD RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (374)Calories 171 per servingCategory Side Dish
- In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here, kids.
- When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.
- Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you.
NO-KNEAD CRUSTY WHITE BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 Calories 100 per servingTotal Time 5 hrs 35 mins
- The flour/liquid ratio is important in this recipe, so measure carefully. Your best bet is to weigh the flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here.
- Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds.
- Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here.
- Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge).
- When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale.
- Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.
- Place the loaf on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking.
- Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool). It won't appear to rise upwards that much; rather, it'll seem to settle and expand.
- When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.
6 EASY NO-KNEAD BREAD RECIPES | KITCHN
From thekitchn.com
- How To Make No-Knead Bread. The classic flour-water-yeast version made us fall in love with this simple rustic Dutch oven–baked loaf, and this recipe is the best place to start with it.
- No-Knead Skillet Focaccia. A relatively new take on no-knead bread, this skillet focaccia is rich with olive oil and rosemary and, dare I say, better than garlic bread for pizza night.
- No-Knead Garlic Tear & Share Bread. These easy rolls are ideal for a soup night or your next potluck and prove that no-knead bread can be tender and chewy.
- Whole Wheat No-Knead Bread. For a nuttier, more hearty version of the classic no-knead loaf, use whole-wheat flour. This loaf takes a little longer to rest overnight, but bakes up beautifully.
- No-Knead Breakfast Focaccia. Bacon, eggs, and no-knead bread — what more could you possibly want for brunch? This bread can also be whipped up in advance, making it a nice make-ahead option if you want to get a leg up on prep.
- No-Knead Sweet Potato Dinner Rolls. These sweet potato rolls still boggle my mind, because despite their ease, they turn out so delicious and slightly sweet every time — with just the smallest addition of mashed sweet potato.
5 EASY NO-KNEAD BREAD RECIPES | KITCHN
From thekitchn.com
Estimated Reading Time 7 mins
FAST NO KNEAD BREAD, FASTER DUTCH OVEN ... - JENNY CAN COOK
From jennycancook.com
Servings 1Total Time 4 hrs 25 mins
NO-KNEAD BREAD RECIPES | ALLRECIPES
From allrecipes.com
12 NO-KNEAD BREAD RECIPES YOU'LL MAKE AGAIN AND AGAIN ...
EASY NO-KNEAD BREAD RECIPE *ANYONE CAN MAKE* 2021 - …
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