This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the 'starter' yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska

Allrecipes Member

Recipe Summary test

prep:
2 hrs 20 mins
cook:
45 mins
total:
3 hrs 5 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80 degrees F-90 degrees F) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.) Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350 degrees F for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown.

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Tips

Editor's Note: Dough may also be shaped into 24 rolls instead of loaves. Bake for 10 minutes, then 20-25 minutes after brushing with water.

Nutrition Facts

115 calories; protein 3.3g; carbohydrates 22.6g; fat 1g; cholesterol 2.1mg; sodium 133.2mg. Full Nutrition
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Reviews (48)

Rating: 4 stars
09/21/2008
The only thing I didn't like about this recipe was that I found it could have used about a cup more flour. The dough was sticky, and made very flat bread because it couldnt hold itself up. Other than that great, though. I used about a third whole wheat flour, and baked one of the loaves in a bread pan, and they taste great, even if they are a little flat. I might suggest transferring the dough to an oiled bowl after mixing, because after the first rise I found that it had completely stuck to the bowl and had to be scraped out. Read More
(71)
Rating: 5 stars
01/09/2009
This is a very versatile recipe. I made one half in a loaf pan and the other as a round bread. They both turned out wonderfully with a light, airy texture and a light sourdough flavor. I changed this recipe to suit my needs a bit. I did not have milk powder, so I added 1-1/2 cups milk in place of the milk powder and remaining water. It tasted wonderful and raised very well both times. I will make this again, and pass it on to everyone I know! Read More
(52)
Rating: 4 stars
01/30/2007
I used a sourdough starter I already had and adjusted the liquid and flour accordingly. Great instructions and nice mix of ingredients. The taste is very good & the texture is nicely chewy. Read More
(45)
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Rating: 5 stars
09/30/2008
I've been making sourdough bread for years and have my own starter, which I used in this bread. I thought I'd give this recipe a try, it looked simple and indeed it was. However, I don't see how one could stir enough flour into the dough to make it firm enough to hold the shape of a loaf merely by using a spoon; one would have to knead in at least a cup more of flour by hand. Surely enough, my dough wasn't very firm and I had to bake it in a loaf pan. Still came out pretty good, though. Since I didn't follow the recipe exactly I couldn't very well rate it less than five stars, anything that went wrong may have been my fault. Read More
(36)
Rating: 5 stars
10/30/2006
This recipe is great. I have never found one this easy and it tastes great. It is a sure winner in my home. Pat Harrie, Dartmouth, Nova Scotia. Canada Read More
(33)
Rating: 5 stars
03/25/2008
This is the first home-made bread recipe I've ever tried, and it turned out fantastic! It was nice and crusty on the outside while soft and chewy inside, and tasted just as good if not better than any store bought sourdough. The prep was very simple, and the dough was wonderful to work with- soft, pliable and easily shaped. I'm so pleased! This is a recipe that I'll keep and use over and over again! Read More
(33)
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Rating: 5 stars
03/27/2007
I used have whole wheat flour (as I didn't have enought all purpose and it turned out great. I like the idea of no oil and little sugar. Will make again and again. Read More
(17)
Rating: 5 stars
02/03/2008
Been making bread for ages, just tried this for the first time, family voted best ever Read More
(13)
Rating: 3 stars
03/17/2008
I read that this recipe was very forgiving...not for me! I used a prior starter I had made a few days ago, it called for the same amount of ingredients so I thought I would be ok...was I wrong! I don't think my yeast was very good so that is probably the main reason for my flop...I love sour dough bread, so I think I will try this again, and hope and pray for better results! And a better rating! Read More
(12)