Recipes for No Knead and Other Tasty Breads

Try these recipes for some easy and delicious bread, including one for no-knead bread.

| October/November 2007

Image by Evgeni Tcherkasski from Pixabay 

The process of baking bread is like an homage to our past: One of our oldest foods is also one of the most satisfying to create from scratch. The smell of the classic heart-warmer can no doubt warm spirits on even the chilliest of days. As fall settles in, here are some tasty recipes for those with bread machines or sturdy palms: The no knead recipe requires neither.

Fast White Bread

From The Joy of Cooking

This is a quick and easy yeast bread designed to work with quick-rise yeast, regular active dry yeast works too. Stir together in a large bowl or the bowl of a heavy-duty mixer: Yields: One 9-by-5-inch loaf


  • 2 cups bread flour
  • 1 tbsp. sugar
  • 1 package (2-1/4 teaspoons) quick-rise or active dry yeast
  • 1-1/4 tsp. salt


  1. Add: 1 cup very warm (115 to 125 degrees) water, and 2 tbsp. butter or margarine, melted or softened
  2. Mix by hand or on low speed for 1 minute. Add 1/4  cup at a time until the dough is moist but not sticky: 3/4 to 1 cup bread flour. 
  3. Knead for about 10 minutes by hand or with the dough hook on low to medium speed, until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it over to coat with oil. Cover the bowl loosely with plastic wrap and let rise in a warm place (75 to 85 degrees) until doubled in bulk, 40 to 45 minutes. Grease a 9-by-5 inch loaf pan. Punch down the dough, form it into a loaf, and place seam side down in the pan. Oil the surface and cover loosely with a clean cloth. Let rise in a warm place until doubled in bulk, 20 to 45 minutes. Preheat the oven to 450 degrees. Bake the loaf for 10 minutes. Reduce the heat to 350 degrees and bake about 30 minutes more. Bake until the crust is golden brown. Remove the loaf from the pan to a rack and let cool completely.

Image by Couleur from Pixabay 

For Bread Machines: Hearty Winter Bread


Susan Tyree
10/8/2007 12:00:00 AM

I would like to see a little more fiber involved. These recipes are mostly white flour. I make a delicious loaf of whole wheat and white whole wheat bread (whole wheat of a lighter color).One reason I started making bread was to get a healthier loaf. I enjoy kneading it, but there may be a way to do it without kneading.Thank you, Susan

Barb Farmer
10/6/2007 12:00:00 AM

Did the writer try Suzanne Dunaway's book "No Need To Knead"? It's wonderful. There is a focaccia recipe that is so easy & good - mix sticky dough - rest 60-90 mins - dump and stretch onto a baking sheet - voila! Looking forard to the article in M.E.News.

Becky Matheny
10/6/2007 12:00:00 AM

Wow! These "No-Knead" recipes sounds like going to a lot of bother to avoid a little bother!I do have one no-knead recipe that works well, from an Old Betty Crocker cookbook, cira. 1961, made with an electric mixer (heavy-duty NOT required). It's called "Streamlined White Bread" and can be adapted with correct proportioning, to use whole wheat flour. The recipe can be found at my blog, Still, that bread has a slightly less fine texture, in my opinion,than kneaded bread.Maybe I'm kind of simple-minded, but for me, it's a lot easier to just use a kneaded bread recipe. Thank God for heavy-duty mixers! :)

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