Bready in No Time

comments: 64

Bready1 I have been a very bad blog reader of late, and am barely checking in on everyone. Naughty. If I would read more carefully, I would've noticed that Amy said the no-knead bread she and half the world baked took . . . 24 hours. I missed that part. I got all my stuff out and then saw that part. And then decided to do this one instead. So Aim, if you're jonesin', this is crazy easy and good and fast.

This is no-knead bread that seems especially appropriate for breakfast because it's sort of sweet. I like it hot out of the oven with a bit of butter and some honey, but it's also amazing as toast the next day. It was my college roommate's recipe so I don't know where it came from, but we often had it with chili for dinner, too — something about that hint of sweetness with the heat of the chili. While the weather is still a bit damp and cold as now, it's so nice. It gets mixed up with a spoon, rises for almost an hour, then dumped straight into its pan.

Bready2 Ann's No-Knead Bread

Combine and set aside:
2 c. flour
1/4 c. sugar
1 T. salt
2 pkgs. dry yeast (1/4 oz. each)

Heat until warm:
1 c. water
1 c. milk
1/4 c. vegetable oil

Have on hand:
1 egg
2 to 2 1/2 c. flour

Mix egg with liquids, then stir all into flour mixture. Blend at lowest speed on mixer, then blend on medium for 3 minutes. By hand stir in another 2 to 2 1/2 c. flour. Cover, let rise 50 minutes until light and doubled in size. Stir down. Spoon into greased  6" x 9" loaf pan. (If your pan has short sides you might want to split it up and put it in two smaller pans; it rises quite a bit.) Bake at 350 degrees F for 30-35 minutes. Brush top with butter.


Stick a bamboo skewer in the center to test. You want it to come out clean but this is kind of a soft bread, so don't overdo it.


Munch munch.

Have a good weekend, y'all. Oh, and thank you for the crock-pot cookbook recommendations! Going to the library to test some out. Your suggestions are really helpful — thank you!


we made this at our house last night and it was beautiful with a spicy veggie curry. and i used british packets of yeast and it was still the right amount! hurrah. must admit we polished it off this morning -- he with marmite and me with cherry preserves, as i cannot abide the existence of marmite.
of course, one cannot bake bread and not blog it, so here's proof:

thank you girlie! so yummy. :)

I made this bread tonight. My first time EVER making bread. It turned out PERFECT and even tastes pretty good! I just have to agree with one of the other commenters that it tastes a little sour. I'm thinking about adding a little more sugar and a little less salt. Other than that...AWESOME recipe! :)

Your loaf was so pretty, I had to try the recipe - I turned out to be the lightest, best looking loaf I've ever made! Thank you (always) for sharing.

I baked it this morning, and it's a BIG hit! Thanks so much for a quick, easy, tasty recipe for those days when kneading just feels like too much exercise!

Hi Alicia,
is the flour in the bread plain or self raising?

I'm thinking self raising - but want to check just in case.

I'm guessing the flour is AP or bread. Since there is yeast in the recipe, self-rising would not be kneaded (pun intended).

I made this bread today and it is heavenly!

Wow, that looks yummy :) now I'm hungry.

christina says: April 25, 2008 at 04:17 PM

How absolutely go out and make some fun floweer curtans...if have any suggestions please share...I love the beauty of this site...thank you Christina kenney

When you say heat the liquids until you do this in the microwave, on the stove...etc? I know it's probably a silly question but I'm trying to improve my relationship with bread...we haven't had much success together in the past but oh how I love the idea of making bread for my family.

Do you allow it to rise a second time?

I made it but used whole wheat flour and applesauce (instead of oil), it was very easy and delish!

I'm clueless and would like to try making bread. Do you just dump the yeast in...or do you have to follow the instructions on the back of the package first? (mix with water first?)

I have a batch of this dough rising in a sunny spot in our lounge room, cant wait to bake it!

Cheers - Joolz

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About Alicia Paulson


My name is Alicia Paulson
and I love to make things. I live with my husband and daughter in Portland, Oregon, and design sewing, embroidery, knitting, and crochet patterns. See more about me at




Since August of 2011 I've been using a Canon EOS 60D with an EF 18-200mm kit lens and an EF 100mm f/2.8 Macro lens.