No-Knead Bread Made Easy
There are many recipes for no-knead bread and they usually don't turn out like bread that's been properly kneaded. This one does!
Is there anything more wonderful than homemade bread? Is there anything more difficult to learn, yet so easy to do once learned? I make bread about twice a week, and I use the recipe below because it is so easy, and because it is indistinguishable from bread that has been made the traditional way. Making good bread is much more a question of process than ingredients. In this article I will break the down the process for this recipe step by step and make it as easy as I can. Please give it a try and let me know what you think!
Ingredients
1 cup boiled water
1/2 cup cold tap water
1 heaping tsp salt1
1 tbsp butter (or margarine/oil/fat)*
1 tbsp sugar/honey*
1 egg*
1 tbsp yeast2
3 cups flour (+ 1 heaping tbsp)
*The recipe will work if you leave these out - but it tastes better if you add them as directed.
Directions:
Place 1 tbsp of flour in a mixing bowl and add 2 tbsp of cold water. Mix together to make a paste.
Add a small amount of the boiled water, and mix with the paste; then add a little more, then mix, and so on until all the boiled water is mixed with the paste.
Add the salt, butter and honey to the bowl and mix.
Add the cold water and mix
Add the egg, beat and mix
Add 2 cups of the flours and mix
Add the yeast and mix
Add the 3rd cup of flour and mix thoroughly
Cover and let it sit for 60 minutes or ideally, for 90 minutes.
Dough should have at least doubled in size by now. Stir vigorously to knock it back down. Count to twenty while stirring. Cover and let rise another 30 minutes.
Stir vigorously to knock it back down, then put it in a greased loaf pan.
Pour hot water into the empty mixing bowl, and put it in the bottom of your oven. Position the oven rack at the middle of the oven, and put the loaf pan on the rack. Close the oven and let the bread rise for 25 to 30 minutes3.
Remove the mixing bowl, turn the oven to 400f, and set a timer for 40 minutes (yes, you are starting the bread in a cold oven - it’s ok it will be fine).
Remove the loaf pan after 40 minutes, remove the loaf from the pan and place on a cooling rack. Brush the top of the loaf with butter. Congratulations - you just made bread!!!
Why this works
The key to why this no-knead bread will be indistinguishable from bread that is made the traditional way is four-fold. First, the addition of the boiling water to the flour paste is a lazy version of “tanzhong” - a very clever Japanese technique that makes bread soft and fluffy. Secondly, the addition of the egg adds to the dough’s ability to achieve lift. Thirdly, the long first rise lets the flour particles hydrate, and this really helps the dough soften and achieve a texture that would otherwise require kneading. Fourthly, the vigorous stirring in between rises is essentially a type of lazy-man’s kneading that activates the gluten in the flour - but it only takes seconds and there is no mess because it’s all done in the bowl. So I guess “no-knead bread” is a somewhat dishonest labeling of this bread; whereas “vigorously-stirred bread" would be more appropriate :)
Final thoughts
The first time I tried to make bread it was an inedible disaster and the end product was only suitable as a doorstop or projectile. The next few attempts had roughly the same outcome. It wasn’t until I found a good recipe with detailed instructions that I ultimately had success, and I’ve been playing with different recipes ever since, seeking an easy way to make bread. The recipe above is the end-product of decades of experimentation. It seems complicated, but it really isn’t. It takes about two or three minutes to mix. After that, you wait 90 minutes, then stir for 20 seconds, then wait 30 minutes, then stir for 20 seconds, then put it in a loaf pan, then wait 25 minutes, then bake. There’s less than 5 minutes of actual effort required - it’s all waiting! It’s also much cheaper to make bread than to buy it at a store. By rough calculation, I think it’s anywhere from $0.50 to $0.75 to make a loaf of bread when all the ingredients and the electricity costs are factored in, and the flour is bought in bulk (25 kg/ 44lb bag). The end product is far superior in texture and flavor to the cheapest breads at the store, which still cost about $2.00, and at least on par with the more expensive breads, if not better. If you have always wanted to make bread but have never tried, or tried and failed - try this recipe and let me know what you think - I think you’ll be very happy with the result!
FREE SHIPPING FROM VESEYS SEEDS
Use my coupon code “GAVS23” to get free shipping from Veseys Seeds. At least one pack of seeds must be included in the order. Free shipping is not applicable on surcharges on larger items. Promo code is valid until November 30, 2023.
GET 10% OFF AT THE HUDSON VALLEY SEED COMPANY!
If you live in the USA, use my coupon code “maritime10” to get a 10% DISCOUNT on any order from the Hudson Valley Seed Company. In addition (see details), all seed orders over $35 will get free shipping!
Here’s how to make it:
The salt can be dialed down if desired - though I wouldn’t put less than 1/2 tsp. Every once and a while I forget to add the salt altogether and it really does affect the flavour.
All yeasts are not created equal so try different ones until you are satisfied with your results. Lately I’ve been using “Fleischmann’s Quick-Rise Yeast” with good results, but only because I can’t seem to find “Instaferm Yeast”, which I think yields the best tasting bread.
The timing of this final rise really depends on the yeast. Some take longer than others. Generally, the dough should be higher than the loaf pan - just don’t let it rise too high or it will eventually fall apart and make a real mess in the oven, and it will not rise properly.