No Knead French Bread
I got this from a friend when I was in high school. This is wonderful!! And so super easy! Thanks Kate!
- Ready In:
- 1hr 30mins
- 2 tablespoons active dry yeast
- 1⁄2 cup warm water
- 2 cups hot water
- 2 tablespoons sugar
- 5 tablespoons cooking oil
- 1 tablespoon salt
- 6 cups flour
- Dissolve yeast in warm water.
- In a large bowl mix hot water, sugar, oil, salt and 1/2 of the flour.
- Stir in yeast mixture.
- Gradually add remaining flour until it is all mixed in .
- Leave spoon in dough and let sit 10 minute.
- Stir vigorously.
- Let sit 10 more min, then stir again.
- Repeat until it has been stirred 5 times.
- Divide dough in 1/2.
- Roll each half into a rectangle about 9 by 12 inches.
- Roll up length wise and place seam down on a baking sheet.
- Optionally brush with egg white.
- Let rise 30 minute.
- Bake at 400 for 25- 35 minute.
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This recipe has a major error. When it comes time to stir vigorously, the dough is so thick that I can not drive a spoon into it. I’ve had some experience with other “no kneed” bread recipes, so added another cup of water (3 1/2 total) giving me a workable batter. Then I followed the recipe and the result was two, fine loaves of bread! However, stirring every 10 minutes for an hour is not much different from kneading, so why bother?Reply
Thanks for posting! It's always fun to see how far recipes travel!! This recipe appeared in the 50's in a cookbook of Favorite Recipes of Pennsylvania Home Ec Teachers. My Mom and I have made this numerous times in years past; it always turned out well. Thanks for reminding me, will have to try it again.Reply
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