No-Knead French Bread(Makes 2 Loaves)
Enjoy warm, crusty French bread with a tender interior, perfect for breakfast or sandwiches. Its simple ingredients and no-knead process make it ideal for home bakers.
Ingredients
Instructions
- Scald milk and water.
- Add shortening, salt, and 1 tablespoon of sugar.
- Cool the mixture to lukewarm temperature.
- Dissolve yeast and 1 1/2 teaspoons of sugar in 1/4 cup lukewarm water; add to the first mixture.
- Add half of the flour and stir until smooth.
- Add remaining flour; mix well. Cover and let rise until doubled in size, about 45 minutes.
- Pour the dough onto a floured board; divide into 2 parts.
- Roll each part as for a pie crust, then roll up as for a jelly roll.
- Place both loaves on a greased cookie sheet and cover.
- Let rise until doubled in bulk.
- Bake at 350°F (175°C) for 25 minutes.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of just water. If you don't have shortening, unsalted butter works as a great substitute. Ensure your yeast is fresh; if it doesn't foam when mixed with water and sugar, it's best to start over. This method also allows for easy adjustments if you'd like to add herbs or spices for a unique twist.
Serving Suggestions
This no-knead French bread pairs beautifully with soups and stews, making it an ideal companion for dishes like Swedish Meatball Stew. Serve slices with butter, or toast them for a crunchy texture. Consider making a hearty sandwich with your favorite fillings or serve alongside cheese and olives for a delightful appetizer.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and freeze. To reheat, simply place the bread in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and crusty again.
Nutrition & Diet Analysis (per serving)
Each serving of No-Knead French Bread(Makes 2 Loaves) contains roughly 1558 calories, with 10g protein, 91g carbohydrates, and 131g fat. It is an excellent source of vitamin C (41% of the Daily Value), iron (38% of the Daily Value), and calcium (33% of the Daily Value), and a good source of dietary fiber and potassium. 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 the texture and rise may vary. Start with half whole wheat and half all-purpose for a balanced result, gradually increasing whole wheat as you adjust to the denser texture.
How can I tell if my bread is done baking?
A great way to check if your bread is done is to tap the bottom of the loaf; it should sound hollow. Additionally, the crust should be golden brown. Using a thermometer, the internal temperature should be around 190°F (88°C) for fully baked bread.
Is it possible to make this recipe without dairy?
Absolutely! You can substitute the milk with almond milk or any other non-dairy milk of your choice. Just ensure that it’s unsweetened and unflavored to maintain the integrity of the recipe.
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).