It’s Sunday morning, time to bake! No kneading or overnight starter needed for these Ciabatta Buns. With Arrowhead Mills Organic All Purpose Flour, they’re crusty on the outside and delightfully...
1 lagana is good for 4 people
This dense, mildly sweet, hearty rye bread is ubiquitous in its native Iceland, where it’s traditionally sliced very thin and served with smoked, cured, or pickled foods. That said, it’s also delicious with a simple smear of salted butter. Since it’s leavened with baking powder and baking soda (not yeast), it’s simple to throw together: no kneading, no rising, just mix, bake, and enjoy.
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!
Our best yeast bread recipes include homemade loaves from no-knead breads to classic white bread, as well as focaccia, pumpernickel, and whole grain. Also find recipes for buttery dinner rolls, pizza, cinnamon buns, focaccia, and even donuts.
Easy and with no need to knead, these Focaccia Rolls are made with simple ingredients and no effort!
A quick and easy, foolproof no-knead bread recipe that any level baker can make.
If you're a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.
I love proper Eastern European black bread, but I must confess that this loaf, although it tastes the part, is hardly traditional, let alone authentic. For one thing, it’s made following the no-knead method, and for another it contains stout — its ferrous tang partnered by black treacle and mellowed by dark muscovado sugar — which makes this recipe something of a louche aberration. But it’s so easy to make, and so wonderful to eat, I don’t think we can let that concern us. The only thing you must be prepared for is that you do need to start making it a full day before you want to eat it, not because it’s elaborate in any way, but just because it requires, all told, about a day's rising (during which time you can happily ignore it). And while I can’t imagine anyone not loving this, I do know that there are those who regard anything in the anise arena with antagonism; I’m afraid to say, however, that it just doesn’t taste right without the caraway and fennel seeds. As there is an egg white in the dough and the top is painted with a egg wash made with the leftover yolk it isn’t vegan-friendly, but that can easily be remedied: simply replace the egg white with 1 teaspoon of vegan egg-replacer powder, adding it along with the dried ingredients, and instead of the yolk wash, glaze the loaf with 1 teaspoon of maple syrup mixed into 2 teaspoons of almond milk, although you won’t get the high shine you get with egg wash. There’s no need, by the way, to rush out to get activated charcoal: it doesn’t affect the taste, but simply makes the loaf a deeper hue. But whatever you do, don’t be tempted to use what’s sold as “black cocoa”; just trust me on this! It’s good with so much: cream cheese, cherry jam — or cream cheese and cherry jam! — smoked fish of any sort, ditto cured meat, and I just adore it with taramasalata, And it’s spirit-lifitingly gorgeous when spread with the almost fluo pink of Beetroot and Chickpea Dip which is, in effect, beetroot hummus, just as it is, or topped with slices of avocado and a few fronds of dill. For US cup measures, use the toggle at the top of the ingredients list.
Well-made brioche is something of a miracle: Despite being laden with butter and eggs, it manages to avoid the density of a pound cake and turn out...
My mom makes this No Knead Bread recipe for us all the time and I swear it's better than any store bought bread! Today, I made 2 types of toppings: Olive, and Sundried Tomatoes with Cheese, but you can add ANY topping you'd like!
You might remember 2 years ago when I posted my first no-knead bread article. I was happy-ish with the result but the bread wasn’t as airy as I would have hoped even though I had done everything right… or had I? The Bouchon days. Before embarking on another bread project I revisited my Bouchon book and there […]
Here’s my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It’s an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. Even if you’ve baked before, the process is probably nothing like what your experience would lead you to expect. For one thing, many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam in the covered pot, and you’ll be handling the dough very little anyway. Don’t feel too uptight about any of this. For example, I specify that the dough should rise at room temperature, about 72°F / 22°C. (In many of the recipes, I say to put the dough in a warm, draft-free spot - same thing.) But if that’s not what you have at the moment, you’ll be okay anyway. Just pay attention to the visual cues: at the end of the first rise, the dough is properly fermented when it has developed a darkened appearance and bubbles, and long, thread-like strands cling to the bowl when it’s moved. After the second, briefer, rise, the loaf has risen sufficiently if it holds the impression of your fingertip when you poke it lightly, making an indentation about ¼ inch / ½ cm deep. It should hold that impression. If it springs back, let it rise for another 15 minutes. Despite my own efforts to get this and all the other recipes in this book to reflect what I think is the optimal approach, conditions are going to vary from kitchen to kitchen. I hope you’ll ultimately have the confidence to experiment yourself, adjusting the ingredients and timing to your own taste and circumstances. As the journalists who’ve reported on my bread have written, even the loaves that aren’t what you’d regard as perfect are way better than fine. On timing: this bread is incredibly simple and involves little labor, but you need to plan ahead. Although mixing takes almost no time, the first rise requires from 12 to 18 hours. Then you’ll need to shape the dough and let it rise for another 1 to 2 hours. The longer rise tends to result in a richer bread, but you need the patience and the schedule to do it. In any event, the shorter rise is acceptable too: Just pay attention to the signs of a good rise described in the recipes. A reminder: the visual cues - a bubbly surface with a darkened appearance - are key. Usually, 18 hours is optimal. (Very cold weather exception: in the dead of winter, when the dough will tend to rise more slowly, a longer period may be necessary, as much as 24 hours.) After preheating the oven and the pot, you’ve got 30 minutes of covered baking, another 15 to 30 of uncovered baking, and about an hour of cooling. And, please, don’t gulp down that first slice. Think of the first bite as you would the first taste of a glass of wine: smell it (there should be that touch of maltiness), chew it slowly to appreciate its almost meaty texture, and sense where it came from in its hint of wheat. Enjoy it. You baked it, and you did a good job. For UK metric measures, use the toggle at the top of the ingredients list.
Best, easy to make homemade kaiser roll recipe.
"This bread is so easy, there is literally no kneading, but you do need to plan ahead. It is best if you can prep it on Tuesday night so it has 3 days to chillax in the fridge before baking it up fresh on Friday." Jaime Geller
There are bakers and there are cooks. It takes a chemist's love of precision to be a baker. Me? I'm a cook.
Made with simple, versatile ingredients, this bread has a delicious, nutty flavor!
These Ridiculously Easy Brioche Dinner Rolls almost make themselves! There's 15-minutes light labor on your part (no-mixer, no-kneading!) then the yeast and oven work the crazy delicious magic!
Parmesan Herb Batter Rolls are quick to make, require no kneading, and taste so, so good!
Homemade bread is easier than you think. Learn the tips and tricks to making bread and enjoy it for any occasion!
This no-knead German black bread called Schwarzbrot is super healthy and hearty. It's made with soaked rye flour & sourdough for a tangy flavor & nutrition. And it's darkened with molasses, cocoa powder & brown sugar!
If the pandemic had a silver lining, it was the chance to experiment in the kitchen. Chef Belinda’s escape was no-knead bread baking, and now she can’t stop. Here are some of her new favorites.
"This bread is so easy, there is literally no kneading, but you do need to plan ahead. It is best if you can prep it on Tuesday night so it has 3 days to chillax in the fridge before baking it up fresh on Friday." Jaime Geller
My Bakery-Style No-Knead Ciabatta Bread recipe uses time to skip both the kneading AND the special equipment, and results in bread that's even better than you've had before.
Homemade Arepas With Only 3 Ingredients
Garlic Bread made from scratch, no knead, brushed with a mixture of butter, Garlic, and Parsley. It's incredibly soft, fluffy, and very delicious. It's a great bread that can easily serve as an accompaniment to any meal.
These Ridiculously Easy Brioche Dinner Rolls almost make themselves! There's 15-minutes light labor on your part (no-mixer, no-kneading!) then the yeast and oven work the crazy delicious magic!
Quick No-Knead Focaccia is the quickest, easiest yeast bread you'll make. Customize the flavor with your favorite toppings.
This no knead durum stirato (an Italian ciabatta-style baguette made with a high hydration dough) is a fun and easy bread to make... and the flavor is amazing.
My grandpa Hoy was famous for his homemade bread.
Learn how to make no knead artisan bread the easy way in a Dutch oven. This no-fail recipe yields a gorgeous loaf that's crispy and golden outside and chewy inside! There's no kneading required and minimal hands-on work.
Tender, buttery, and slightly sweet, this easy-to-make loaf comes to us courtesy of Alexandra Stafford's cookbook, Bread Toast Crumbs. It looks (and tastes!) like it came from a high-end bakery case. Be aware that the dough is very sticky; that's as it should be. Use just enough flour to keep your kneading and shaping reasonably do-able, and you'll end up with a light-textured, delicious loaf.
Homemade bread is easier than you think and so much better than what you can buy at the grocery store! We've rounded up ten easy, one bowl, no mixer bread recipes.
Quick No-Knead Focaccia is the quickest, easiest yeast bread you'll make. Customize the flavor with your favorite toppings.
@minoomakesstuff loves this baguettes! 🥖 And I know you do too because I’ve seen SO many recreations of these overnight 4 ingredient baguettes 😲 Here’s why you need to make them: 1. They’re no...
This no-knead, yeast-free loaf is best served still warm, with plenty of butter, for dunking into a soup or stew
Post Sponsored by AEG If you haven’t guessed it already, I am currently a little obsessed with all things no-knead. Now look, I love sourdough but life has been a bit manic recently and my attention span is spent. No knead recipes gives you the ability to make excellent bread with almost no
Sweet or savory, these baked goods are fluffy, airy, and just plain delicious.
