Recipe by onlyme
This is a quick yeast bread that needs no kneading.
Top Review by MarySC
Great recipe for non-knead bread. I think I should have let it rise a bit longer (it had not quite reached the top of the pan) and bake a bit shorter. The texture is very good especially toasted.
There is incorrect info in other reviews. This recipe uses the "quick-mix method". I use this method for all my yeast breads... and I bake a LOT. You use instant (also known as rapid rise or bread machine) yeast and mix the dry yeast with about 1/2 to 2/3 of the flour and all the other dry ingredients. You then add much warmer liquid. I zap 1.5 cups of cold liquid in the microwave for one minute; it is very warm to the touch. The optimal range is 115 to 120 but it really isn't very picky. I have consistently great results with all types of breads and rolls. Oh, and if the recipe calls for one package of regular yeat, I use about 2 teaspoons of instant bulk yeast.
One other hint. Boil 1 to 1.5 cups of water in the microwave (I use the same glass measuring cup that I heated the milk/water in) until it boils actively. Move the cup of water to a corner of the microwave and rise your dough in with it (with microwave off). You don't even have to cover the dough because of the high humidity. Rises faster and more predictably than other methods!
- 1 cup milk
- 1⁄4 cup water
- 1 tablespoon cornmeal
- 3 cups bread flour
- 1 package active dry yeast
- 1 1⁄2 teaspoons sugar
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
Directions See How It's Made
- Warm the milk and water in a small saucepan until very warm (110'-120' degrees F) Lightly grease a 8x4 inch loaf pan; sprinkle cornmeal inside pan.
- In a large bowl, mix together 1 1/2 cups of the flour, yeast, sugar, salt and soda.
- Stir milk into the flour mixture; beat well.
- Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed.
- Spoon batter into prepared pan.
- Cover and let rise in a warm place for about 45 minutes until nearly doubled in size.
- Preheat oven to 400 degrees F.
- Bake until golden brown, about 25 minutes.
- Remove from pan immediately and cool on wire rack.
- This is best sliced and toasted.