Best no-knead bread recipe

This recipe makes one loaf/baguette, two smaller loaves or can also be used to make rolls/buns. It is one of my most versatile recipes - I love it!

Right out of the oven

1 / 4 cup warm water
1 Tbsp yeast
1 Tbsp sugar or honey
1 cup warm water
1 Tbsp melted butter or oil
1 Tsp salt
3 to 3 ½ cups flour

Pesto or Sun dried tomatos
1 egg
2 Tbsp Milk
Sesame or poppy seeds


Mix 1/4 cup warm water, yeast, sugar/honey together in large bowl. Allow yeast to dissolve for a few minutes.

Combine 1 cup warm water, butter/oil, and salt. Add to “yeast water”.
Mix in flour, stir well.  If dough is to sticky, add a bit more flour.
Form dough into a ball. Place in a greased bowl and roll dough to grease the top of the dough.
Let rise (covered) for 30 to 60 minutes at room temp. It should double.

Divide dough in half and roll out as you would a pie dough. (I just use my hands to flatten it)
(Optional: this is also the time I would spread pesto or sun dried tomato on to make a savory bread)
For each - Roll up as a jelly roll. Place on greased or parchment paper lined baking sheet.
Make diagonal slits across the top with a sharp knife.
Let rise +/- 1 hour or until doubled in size.

Beat egg and milk. Brush mixture over top of bread. Sprinkle with sesame or poppy seeds.

Bake at 425 for 15 to 20 minutes


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