No-Knead French Bread
A rustic, crusty French bread with a chewy interior, perfect for sandwiches or enjoying with butter, suitable for bakers of all skill levels seeking a classic homemade loaf.
Ingredients
Instructions
- In a large mixing bowl, dissolve the dry yeast in warm water.
- Add sugar, salt, butter Crisco shortening, and mix well.
- Gradually add Robin Hood flour, stirring until a sticky dough forms.
- Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Preheat the oven to 450°F (230°C).
- Punch down the dough and shape it into a loaf.
- Place the dough on a greased or floured baking sheet or in a Dutch oven.
- Bake in the preheated oven for 30 minutes, or until the crust is golden brown.
- Remove from oven and let cool slightly before slicing.
Tips & Substitutions
For a crustier bread, place a pan of water in the oven while baking. You can substitute the butter Crisco shortening with olive oil for a healthier option. If you prefer a twist, add herbs or garlic powder to the dough for extra flavor. Ensure your yeast is fresh for the best rise.
Serving Suggestions
This no-knead French bread is perfect for serving alongside soups or salads, such as a hearty Potato Kugel. Slice it thick and enjoy with butter or your favorite jam. It also makes a great base for sandwiches, or serve it with a cheese platter for entertaining.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Reheat slices in the oven at 350°F (175°C) for about 10 minutes to restore the crustiness.
Nutrition & Diet Analysis (per serving)
Each serving of No-Knead French Bread contains roughly 98 calories, with 2g protein, 15g carbohydrates, and 4g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 1814mg per serving (79% 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 half of the all-purpose flour with whole wheat flour for added nutrition. Just be aware that the texture may be denser, so you might need to adjust the water amount slightly to achieve the right dough consistency.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast or too cold of an environment. Ensure your yeast is fresh and that you’re allowing the dough to rise in a warm, draft-free area. If it's still not rising, consider letting it sit longer or finding a warmer spot.
How can I make this bread more flavorful?
To enhance flavor, you can add ingredients like fresh herbs, minced garlic, or even cheese to the dough before baking. Additionally, brushing the loaf with olive oil or melted butter before baking will add a rich taste and improve the crust.
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).