This is an extremely easy yeast bread that gives fun results to enjoy with a meal, or toasted the next day. It is true no kneading needed, however, it does take time. Yeast breads in general need the time to develop, this is no different. We do put it through a rise and then a proof stage, totaling a couple hours. As the chef’s adage goes; good food takes time.
However, in this case, it does not take a whole lot of effort. Put the ingredients in a bowl, stir and wait.
Two notes on the next step, transferring the dough to the cooking bowl. You heard that right. This bread is somewhat unique because it is, ideally, cooked in a 1 or 1.5 quart oven safe glass bowl. Emphasis on oven safe, not just microwavable. Generally, the bowl will say in the bottom ring that it is oven safe. Be certain to verify this for your safety.
We call for butter to be rubbed on the inside of the bowl. You do not want to substitute liquid oil or spray for this. They will get absorbed more easily by the dough during the short second rise. To go non-dairy, use either margarine or shortening to get better results.
No Knead Milk Bread Recipe
Equipment
- Oven
- Safe glass bowl
Ingredients
- 2 Cups all-purpose flour
- ¾ Teaspoon salt
- 1 Teaspoon active dry yeast
- 1 Teaspoon sugar
- 1 Cup milk warm
- 4 Tablespoon Butter
Instructions
- In a bowl, stir together:2 cups all-purpose flour, ¾ teaspoon salt, 1 teaspoon active dry yeast, 1 teaspoon sugar
- Add, and stir to make dough;1 cup warm milk, approximately 100 degrees
- Cover, either with plastic film or a towel, and let rise in a warm spot for 90 minutes.
- Rub butter in the bowl that the bread will be cooked in.
- Just spoon the dough into the buttered bowl and let rise uncovered for another 30 minutes.
- Preheat oven to 425 degrees. Place the bread in the oven and drop the temperature to 400. Bake for 15 minutes, drop the temperature to 375. Continue to bake another 20-25 minutes, until a thermometer reads 190 or the crust has a deep golden brown to it.
- Place upside down on a rack and let cool 15 minutes
- Slice and serve.
Nutrition
I was not happy with the way this recipe turned out. It tasted like a biscuit instead of bread. It was not what I was expecting at all. I’m so disappointed 😔
Sorry you feel this way Deryl This is a basic recipe, and honestly if you substituted baking powder for yeast you actually would have biscuit dough. The yeast brings a different texture and ‘crumb’ to it, but at the end of the day it is just milk, flour, sugar, and a titch of salt. Being a quick rise bread, it doesn’t have the time to ferment and get bigger yeast flavors. Best of luck on your baking adventures.