This bread sounds easy to make! Granddaughter and I made no-knead bread last summer and it was delicious, although it took more time than the recipe you posted.

We love this bread.

I think I will go start some right now.

Thanks.

It's a great recipe and easy for sure!

That recipe sounds like a lot more trouble than the recipes I am already using, and the instructions are three times as long as the ones I use.

I've always thought that bread was one of the easiest things to make, and I've been making it since I was nine.

I find it easier to use recipes that have you weigh the ingredients, but I do get different results, depending on the humidity of where I am.

I used to have a bread machine, and I got rid of it because I found it easier to make bread by hand than in the machine.

There is no kneading, that's why it is easy, still takes time to rise.

I make a no-knead artisan bread that seems easier than this one.

And when it comes to bread making, I actually like the kneading...and the smell of the dough.

What's the recipe that you like best, lars?

Perhaps the easiest, as I'm rather new to the game.

Or maybe one that uses measuring rather than weighing, as I don't have a scale.

ole joyful

If you want a great soup bread EASY to make no kneed my go to is:

Dilly Bread:

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup 4% cottage cheese, lukewarm
• 2 tablespoons sugar
• 1 tablespoon dried minced onion
• 1 tablespoon butter
• 2 tablespoons dill seed
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 large egg, room temperature
• 2-1/4 to 2-1/2 cups all-purpose flour

Directions

1. Soften yeast in water; set aside. In bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in yeast. Gradually add flour to form stiff dough. Cover and let rise in warm place for about 1 hour.
2. Stir down dough. Turn into well-greased 8-in. round baking dish, about 1- to 1-1/2-qt. size. Let rise for 30-40 minutes. Bake at 350° for 35-45 minutes. Brush with additional butter. Cut in wedges

joyfulguy, the recipe I like best is my recipe for whole wheat bread, and it is also very easy. I also like my recipe for rye bread, but it is more involved.

Here's my whole wheat bread recipe:

• 1 1/4 cups warm water
• 1 teaspoon kosher salt
• 1/3 cup honey
• 1 egg
• 3 tablespoons unsalted butter, softened
• 2 Tbsp powdered milk*
• 4 cups whole wheat flour (up to 4-1/4 cups, if needed)
• 2 tsp instant dry yeast

Dissolve the salt in the warm water in a large plastic bowl and add the honey. Add the egg, butter, and powdered milk, and whisk to combine.

Stir in 2-1/4 cups of the flour until combined.

Stir in an additional 1-1/2 cups flour with the yeast, until dough pulls away cleanly from the sides of the bowl. Add additional flour as needed. This step can be done in a stand mixer with a dough hook, but I generally use a Danish dough whisk or my hands.

Cover the bowl with plastic and/or a kitchen towel and allow the flour to hydrate for 30 minutes.

Knead the hydrated dough on floured surface, until dough is smooth and elastic, about 10 minutes. This can also be done mostly in the mixer.

Place dough back in the large plastic bowl and cover with plastic wrap. Let rise in warm place until doubled in size, about one hour.

Oil a 9x5-inch loaf pan with olive oil.

Punch down the dough and fold it over several times, and then shape it into a loaf.

Place in oiled pan, cover loosely with plastic wrap, and let rise in warm place until doubled in size, about 45 minutes to one hour.

Preheat the oven to 400°F during the last half hour of rising.

Uncover dough, and put in oven. Reduce heat to 375°. Bake for 35 minutes, or until internal temperature is 200°. Remove from pan onto wire rack, and butter top and sides, for a softer crust.

*Note: you can use 1/2 cup milk for part of the water if you have fresh milk instead of powdered milk, but I never buy fresh milk and only have powdered, since I use so little of it and never drink milk.

Lars, My recipe is similar... Only mine has 4 tsp's of yeast, 3/8 cup of gluten, 3 cups of flour, no egg, no butter.....I should try your recipe. It's in the Zojirushi now. Thanks! ♥

King Arthur Whole Wheat Flour is often on deep sale at the local discount grocery ... armed with Lars' recipe I'll give it a try! thank you!

eta: 10 pounds for $2.99 :-)

@Lars...It's so fluffy! Looks so pretty! It's done with it's 2nd rise. Starting to bake now...

While I enjoy the kneading process, I also love the ease of a no-knead dough. Takes a minute to mix with a dough whisk, then a long slow rise of 18 -24 hours. Quickly form into a boule, then rise for 2 hours before baking in a Dutch oven.

3 cups bread flour

2 teaspoons coarse salt

1/4 teaspoon yeast

1 1/3 cups warm water

Nicole, I forgot to revise the recipe to include 1/4 cup of vital wheat gluten in place of 1/4 cup of the whole wheat flour. I guess it is not necessary, but that is how I normally make it.

I've found that I use less flour when making it in the desert.

If you are at high altitude, I would expect you to use less yeast. When I made a pizza in Mexico City at a friend's apartment, I did not reduce the amount of yeast, and the dough rose all over the place.

@Lars...Oh...ok. Good to know. I did leave THAT in. I did it because they were out of King Arthur flour. I had to use store brand wheat flour. Wow....Mexico City is high up. I know choc chip cookies rise...then fall flat. It was really fluffy bread. My husband ate two slices! LOVED IT!!!! A KEEPER! ♥ ♥ ♥ Pizza dough uses very little yeast here.

@nickel_kg...That's FANTASTIC! ♥ I'm lucky to find it in stock.

I posted a link to a recipe for no knead bread on Jasdip’s thread about her new dutch oven because that’s what is used to bake them in. Jenny’s videos are enjoyable to watch even when you don’t want to make anything.

Jenny can cook no knead breads (Jenny Jones)