When you look for no-knead bread recipes, most of your results will be artisan style bread with a hard exterior and a chewy interior. If you want a bread your kids would love to slather peanut butter and jelly on, keep reading.
This isn't like the dutch oven no-knead bread made famous by Jim Lahey. This no-knead bread is baked in a loaf pan and bakes up soft, with a fluffy interior.
If you are looking for a no-knead bread that doesn't have that hard artisan-type crusty exterior, then this is the recipe for you.
No Knead Batter Bread-makes 1 loaf
- 1 ¼ cup water
- 1 Tablespoon active dry yeast
- 2 Tablespoons shortening or butter(plus extra to grease the loaf pan)
- 2 Tablespoons sugar
- 1 Tablespoon salt
- 3 cups all-purpose flour
Place the water and yeast into a medium mixing bowl and stir to dissolve. Add the shortening, sugar salt and 2 cups of the flour. Stir until everything comes together and the batter is stretchy.
Add the last cup of flour and stir to combine. Be sure to scrape down the sides and continue to stir until everything is nice and smooth and there are no streaks of flour remaining.
Cover and let rise until the dough has doubled. This may take 30-60 minutes depending on how warm your kitchen is.
Stir down the risen batter and spread into a greased loaf pan.
Let the dough rise again for 30-45 minutes or until it has doubled. Preheat your oven to 375℉ during the rising time.
- Bake at 375℉ for 45 minutes. Let the loaf cool completely before slicing.