Easy "No Knead" Yeast Bread
A simple, no-knead yeast bread with a soft crumb and golden crust, perfect for beginners or anyone craving homemade comfort bread with minimal effort.
Ingredients
Instructions
- Dissolve the yeast in a cup of warm water; set aside.
- Scald the milk with sugar, salt, and oil.
- Let the milk mixture cool.
- Mix the yeast mixture with the cooled milk mixture.
- Stir in the flour until well mixed.
- Cover the dough and let it rise until doubled in volume, about 45 minutes.
- After rising, stir the dough for half a minute.
- Place the dough in a greased 1 1/2-quart casserole.
- Cover and let rise until doubled in size, about 1 hour.
- Bake at 400°F for 25 to 30 minutes. Brush with oleo.
Tips & Substitutions
For a richer flavor, consider substituting part of the milk with buttermilk or adding herbs like rosemary or thyme to the dough. If you don't have active dry yeast, you can use instant yeast instead without dissolving it first. Make sure your warm water is around 110°F for optimal yeast activation. For an added crunch, sprinkle some seeds on top before baking.
Serving Suggestions
This Easy 'No Knead' Yeast Bread is perfect for breakfast with butter and jam or as a side with soups and stews. It pairs beautifully with Sara's Pancakes for a delightful brunch spread. Try slicing it for sandwiches or toasting it for an excellent accompaniment to salads or pasta dishes.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place the slices in a toaster or warm the whole loaf in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Easy "No Knead" Yeast Bread contains roughly 3459 calories, with 47g protein, 225g carbohydrates, and 268g fat. It is an excellent source of iron (114% of the Daily Value), protein (95% of the Daily Value), and calcium (83% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser loaf. To maintain a lighter texture, consider using a mix of whole wheat and all-purpose flour, starting with a 50/50 ratio and adjusting as needed.
What if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast or incorrect temperatures. Ensure your yeast is fresh and the water is warm but not too hot, ideally around 110°F. If the environment is chilly, consider placing the dough in a warmer spot to encourage rising.
How can I tell when the bread is done baking?
To check if your bread is done, tap the bottom of the loaf; it should sound hollow. Additionally, the top should be golden brown. You can also use a thermometer to ensure the internal temperature reaches about 190°F for a fully baked loaf.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).