With the help of my Grandmother, I first made this bread when I was eight years old. The No-Knead Homemade Bread recipe is over 65 years old, and became a family favorite after Grandma’s “bread oopsie.”
The pastor came to visit on Grandma’s bread making day. After a lengthy visit, she returned to a gooey lump of dough which not only sat too long, but she made a mistake measuring the flour. Thinking the bread was ruined, she buttered a cast iron pan and baked it for the chickens. However, what came out of the oven not only smelled heavenly and looked yummy, it became a Sunday dinner staple and a family favorite.
I made a few adjustments to the instructions, but the result is the same delicious oopsie from 65 years ago. Three generations later, and Grandma’s mistake is still a family favorite.
No-Knead Homemade Bread
There’s nothing better than the taste of freshly baked bread. Making homemade isn’t difficult if you follow my easy no-knead bread recipe. Nothing fancy, just a moist, spongy bread with a golden, buttery flavor crust. The No-Knead Homemade Bread recipe just may become your favorite everyday bread. This bread also freezes great.
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 cups lukewarm water
- 1 tablespoon sugar
- 2½ teaspoons active dry yeast
- 2 tablespoons softened butter
Instructions
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. Fill a small bowl with hot water and let sit for 5 minutes. For lukewarm water, empty bowl then add ½ cup boiling and 1½ cup tap water. Add sugar and stir. Sprinkle yeast over the top of the water, do not stir, and let stand for 10 to 15 minutes or until yeast is foamy.
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Add flour and salt to a large bowl and whisk until well mixed. In a separate large bowl, coat the inside with butter.
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Gently stir yeast and water mixture only until mixed, do not whip. Add yeast water to flour and salt. Using a wooden spoon, mix until well incorporated with no dry flour spots. Your dough will be very wet.
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Place mixed dough in the buttered bowl. Cover with a dish towel or plastic wrap and set in warm, non-drafty area until double in size, about 1 – 2 hours.
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Heavily grease a 2-quart cast iron pot or a 2-quart, round glass casserole dish with butter. The heavier the coating, the better as this gives you that great buttery, crispy crust.
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For this step, I use my hands, but if you don’t want them getting sticky, use two forks. Punch dough down and scrape away from sides of the bowl. With the forks, lift the dough and quickly plop into the prepared baking dish. Work quickly since the dough is very sticky and slippery. Cover bowl and let rise until an inch below the bowl rim or about 30 minutes.
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While dough is rising the second time, preheat oven to 425° F.
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Bake on center rack of oven for 10 minutes then reduce temperature to 375° F and bake an additional 25 minutes or until top is a golden brown. Remove from oven and place on cooling rack. Let sit for at least 10 minutes before cutting.
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If bread loaf is pale or soft on bottom, place loaf on a baking sheet, bottom side up and bake about 5 minutes or until brown and no longer soft.
Recipe Notes
*Tip – For the golden, buttery crust, only use real butter for both the bowl and the baking dish.
Freeze Drying vs Dehydrating