Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.
Most yeasted loaves of bread require lots of work and kneading, which makes the dough light and airy. Luckily you can achieve crusty and delicious bread without kneading the dough.
This no-knead bread recipe is great for beginner bread bakers because it requires very little effort. The ingredients take about five minutes to measure and mix, and the bread is quickly shaped and deposited in the loaf pan, ready for baking. It does require two rounds of proofing (or rising), but your patience will yield fantastic results.
Easy White Bread Recipe (1 Loaf)
Get ready for the amazing smell of bread baking wafting through your house. The bread is perfect for slicing to make toast, sandwiches, or french toast, or to accompany eggs, soups, and pasta dishes.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
Baking Pros Love The Pullman Loaf Pan—you Will Too
When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Maybe it’s the wintry weather, but lately I’ve been craving easy bread-baking projects, even though any recipe involving yeast tends to scare me. The exception to this rule is basically any recipe from Ali Stafford of Alexandra Cooks, whose simple, clear instructions demystify the from-scratch process in a deeply motivating way — check out herbowl bread if you don’t believe me.
Below is a version of that recipe that you can make in a regular old loaf pan. The bread is remarkable in many ways, but my favorite thing is that you can decide mid-afternoon that you want to bake bread and sit down to a warm, fresh loaf by dinnertime. “People think you need to spend days making bread to get a good crumb structure and flavor and all that, ” says Ali. “But you can make very good loaf start to finish in three to four hours.” Sold.
“My mother’s peasant bread continues to be my favorite, easiest bread to make. This is a simple variation, adapted to yield one standard-sized loaf pan, a great shape for both sandwiches and toast. (You can find notes below the recipe that address using whole wheat flour, doubling the recipe, and storing the bread.) For best results, measure with a scale. It will leave you with a delicious loaf of bread, golden-crusted, soft-crumbed, perfect for smearing with good, salted butter.”
White Bread Recipe
In a large bowl, whisk together the flour, yeast, sugar and salt. Add the lukewarm water. Using a spatula, stir to combine until you have a sticky dough ball. Cover the bowl with a tea towel and place in a warm spot to rise until the dough doubles, about 2 hours (or longer depending on the temperature of your kitchen).
Heat the oven to 375F. Grease a 9×5-inch or 8.5×4.5-inch loaf pan with the softened butter. Deflate the dough using two forks or a flexible dough scraper. Pour the 1 tablespoon of olive oil over the dough and turn the dough ball to coat it in the oil. Transfer the dough to the prepared pan. Let rise until the dough crowns the rim of the pan, about 45 minutes to an hour.
Transfer the pan to the oven and bake for 45 minutes. Turn the dough out onto a cooling rack and let cool for 30 minutes before slicing.
Amazing No Knead Bread (super Easy)
If using active-dry yeast, sprinkle it over the lukewarm water and add the sugar. Let stand for 15-20 minutes or until the yeast gets foamy. Then proceed with the recipe.
You can substitute some whole wheat flour for the bread flour, if you wish. I recommend starting small: 1 cup (128 g) whole wheat flour and 2 cups (256 g) bread flour. Keep in mind the more whole wheat flour you add, the heavier/denser the bread will be.
Depending on where you live, you may need to adjust the amount of water you are using. This is a very high hydration dough, and if you live in a humid environment or if you are using a different type of flour (as opposed to commercial, American flour such as King Arthur Flour), you may need to reduce the amount of water — the dough should be wet and sticky, but it should still form a ball. In other words, it should not be soupy.
Chewy French Bread For Soup
Bread freezes well. Let cool completely; then transfer to an airtight bag or vessel for as long as 3 months. To store the bread, let it cool completely; then transfer to an airtight bag or vessel and leave it at room temperature. Always reheat day-old bread (in the oven or toaster) to revive the crust and crumb.
In a large bowl, whisk together the flour, yeast, sugar and salt. Add the lukewarm water. Using a spatula, stir to combine until you have a sticky dough ball. Cover the bowl with a tea towel and place in a warm spot to rise until the dough doubles, about 2 hours (or longer depending on the temperature of your kitchen).
Heat the oven to 375F. Grease a 9×5-inch or 8.5×4.5-inch loaf pan with the softened butter. Deflate the dough using two forks or a flexible dough scraper. Pour the 1 tablespoon of olive oil over the dough and turn the dough ball to coat it in the oil. Transfer the dough to the prepared pan. Let rise until the dough crowns the rim of the pan, about 45 minutes to an hour.
Transfer the pan to the oven and bake for 45 minutes. Turn the dough out onto a cooling rack and let cool for 30 minutes before slicing.
Amazing No Knead Bread (super Easy)
If using active-dry yeast, sprinkle it over the lukewarm water and add the sugar. Let stand for 15-20 minutes or until the yeast gets foamy. Then proceed with the recipe.
You can substitute some whole wheat flour for the bread flour, if you wish. I recommend starting small: 1 cup (128 g) whole wheat flour and 2 cups (256 g) bread flour. Keep in mind the more whole wheat flour you add, the heavier/denser the bread will be.
Depending on where you live, you may need to adjust the amount of water you are using. This is a very high hydration dough, and if you live in a humid environment or if you are using a different type of flour (as opposed to commercial, American flour such as King Arthur Flour), you may need to reduce the amount of water — the dough should be wet and sticky, but it should still form a ball. In other words, it should not be soupy.
Chewy French Bread For Soup
Bread freezes well. Let cool completely; then transfer to an airtight bag or vessel for as long as 3 months. To store the bread, let it cool completely; then transfer to an airtight bag or vessel and leave it at room temperature. Always reheat day-old bread (in the oven or toaster) to revive the crust and crumb.
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