My quest for a no knead white bread recipe started with a book I stumbled upon. Artisan Bread in Five was the first book I read on bread baking. The concept intrigued me and since I wasn't interested in wasting precious minutes kneading dough, I gave it a shot. I was hooked from the first loaf. I've read dozens of books, websites and magazines dedicated to the art bread baking since then.
I've also baked several loaves and have even gotten into sourdoughs, which are a whole different slightly unpredictable animal. If bread is like crack, I guess Artisan bread in 5 was my gateway drug.
This no knead bread recipe gives you lots of bang for your buck. Minimal hands on time and three loaves to show for your trouble. Its a little different that most no knead bread recipes out there since it uses eggs to enrich the dough.
The dough is basic white, so you can feel free to add some nuts, dried fruit, or sprinkle with a little cinnamon sugar for variety. Make all loaves the same way, or give each one its own special flair. Whatever you choose, it will turn out great. This recipe is no fail.
No Knead White Bread Recipe
1 1/2 cups milk
1/2 cup shortening
1/4 cup sugar
2 Tbsp salt
1 1/2 cups water
3 Tbsp yeast
9 cups all purpose flour
Scald the milk in the microwave for about 1 minute. Add the shortening, sugar and salt. Blend them together until the shortening has melted. Add the water to cool the milk to lukewarm. Sprinkle the yeast on top and stir to dissolve. Blend in the eggs.
Place the flour in a large bowl and add the liquid/yeast mixture. Stir to combine. This dough will be wet and sticky, which is a characteristic of most no-knead bread doughs. Don't be tempted to add any additional flour. Trust the dough.
After the dough is well mixed, cover and let it rise for at least an hour. You can also refrigerate the dough and let it rise at least two hours. A refrigerated dough is a bit easier to handle once you get to the shaping stage.
Separate your dough into three equal portions and shape into loaves. Place in loaf pans and let rise until double in bulk, one to two hours.
Bake the loaves in a 375°F oven for 45 minutes.