Recipe: My no-knead bread recipe for 2 loaves

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

I wanted to bake bread today. Just wanted to try out a new recipe for a no-knead bread that I came up with – very simple!

In large bowl, dissolve:
1 envelope dry yeast (I buy the bulk packages so I used about 2 teaspoons – eyeballing again)
2 1/2 cups warm water (110 – 115* F.)

1/4 cup sugar
1/4 cup vegetable shortening
3 cups flour
1 teaspoon salt (scant)

Beat on low with an electric mixer to blend well –

Then, stir in:
3 cups flour (additional/approximately

Cover and place in a warm place for one hour.

After an hour, I greased (vegetable shortening) 2 pie tins, but you can use loaf pans or a baking sheet – but my preference today was the have 2 loaves of bread that were rounded.

"Spoon" into your prepared pans.

Of course it doesn't have that nice look like kneaded bread.

Cover and let rise another 45 minutes.

Bake at 350 – 375* F.

My oven was preheated from making my no-roll pie crust (recipe on site) so the bread was done in 25 to 30 minutes – but it depends on you pans, oven, etc.

Remove from oven, spread top with butter while still hot.


It was nice because after I covered my bread to rise the first time, I started my sausage soup. After I "spooned" my raw dough into my prepared pans, I made my pie crust. The crust was done and the bread went in! Easy!!!

By the time the soup was done, the bread was done – nice and hot and fresh – with a nice texture. And my pie crust was filled and in the refrigerator waiting to be devoured later.

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