Your house will smell like a bakery when making this easy no-knead bread. It has that old-fashioned homemade taste like my MawMaw’s, but with less mess and less time spent in the kitchen. Baking bread is a joy after discovering this no-knead way!
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The Missing Bread Recipe
Do you ever have food memories? You know, when something somehow triggers the taste of yummy food from way back when. I’ve been experiencing that lately with thoughts of my MawMaw’s homemade bread.
I have an
PawPaw called it “Pain de Femme” or “Bread of the Wife.” We believe it was his way of complimenting her. Momma said MaMaw would make 3 loaves at a time and bake them in a black dutch oven. She’d slice the fresh bread and slather them with butter and fig preserves, stick a slice into her children’s 4 pairs of hands and tell them to “Go outside and play!” What a fond memory! I imagine the screen door slamming behind them as they ran out, caudling their warm bounty.
There’s all that to say, but without the “Pain de Femme” recipe. Sad, isn’t it? After inquiring about it to many, no one has it. Then my Aunt Martha sent me an easy no-knead bread recipe she thinks is close to MawMaw’s. It’s not as dense, but it’ll do for now.
The instructions call for milk or water and 1 egg, but after researching about bread-making I discovered another egg yolk, and milk adds more fat to help with the dough’s denseness.
I also tried using rapid yeast to save a step, but with no success. This bread is better with 2 rises. What was her secret? I know she’d laugh before answering this question, then she’d be surprised when I’d tell her she didn’t have to do all that kneading. Maybe.
Easy No-Knead Bread Way
It’s so easy. It takes less than 3 hours from start to finish and is worth the reward with its simple-to-remember steps and ingredients.
You can do it too! Just follow the recipe below, and you’ll have delicious aromas throughout your home and flavorful bread in your tummy before you know it.Print
- 5 tablespoons butter
- 1 whole egg plus 1 egg yolk
- 1–1/3 cups warm milk, around 100 degrees (microwave cold milk for about 1 minute on high)
- 2 (.04 ounce) packages of active dry yeast (or 4 1/2 teaspoons)
- 1 teaspoon sugar
- 4 cups pre-sifted all-purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 3 tablespoons butter, melted
- Butter the sides of a large mixing bowl and a 9×13 baking pan.
- Melt the 5 tablespoons of butter in a small bowl, and set aside.
- Place the whole egg and egg yolk in a small bowl, and set aside.
- Stir the active yeast and 1 teaspoon sugar into the warm milk and let sit 5-7 minutes to allow the yeast to bloom.
- Meanwhile, mix together flour, salt, and the rest of the sugar into a large bowl.
- Add eggs to the flour mixture and begin stirring with a mixer, then mix in the 5 tablespoons of melted butter and the yeast mixture until all ingredients are thoroughly combined; the dough will be sticky.
- Put bread dough into the buttered bowl turning the dough once to butter all sides of the dough and cover the bowl with a damp cloth; let the dough rise for 1 hour or until doubled in size in a place where the temperature is around 70 degrees.
- Punch dough down with the back of your fist, then make 12 equal-sized rolls and place them in the buttered baking pan.
- Cover with the same damp towel and let rise again for 1 hour or until doubled in size.
- Preheat the oven to 375 degrees.
- Brush the tops of the rolls with the rest of the melted butter.
- Bake for 25 minutes.
- Brown under the broiler for no more than 1 minute if desired.
- Serve immediately or store in an airtight container; rolls also freeze well in an airtight container.
- Using a silicone-coated spoon to stir the sticky dough makes less mess.
- A stand mixer can be used with the dough attachment to mix the dough thoroughly with no kneading.
- Use an ice cream scoop to make 12 equal-sized rolls.
- Or, divide the dough in half until you have 4 equal part pieces, then divide each piece into 3 equal parts to make 12 rolls.
- Bread can be baked into 2 small loaf pans.
- Prep Time: 2 hours and 25 minutes
- Cook Time: 20 minutes
- Category: breads
- Method: baking
- Cuisine: American
Keywords: easy no-knead bread
A helpful tip in making rolls is using a 2-ounce ice cream scoop. It makes evenly shaped rolls, and the sticky dough comes out clean. Another tip is to stock your kitchen with USA PANS like the one shown above, and you will be doing yourself a favor. I got this one at LaGrone’s Drug Store in my hometown of Hamburg. They are non-stick, have a quick-release coating, are made in the USA with aluminized steel, are sturdy, and heat evenly, producing excellent baked goods.
Here are more bread recipes you may like:
- Oatmeal Rolls
- Foolproof Biscuit Making 101
- Iron Skillet Corn Bread
- Easy Spinach Bread
- Savory Monkey Bread, Two Ways
I hope this whets your appetite enough to give this Easy No-Knead Bread recipe a try at least once. Happy breadmaking! . . . And eating!
Let us never forget that what we are is more important than what we do.J. Hudson Taylor