There is one thing that I make on a weekly basis, sometimes more, and that is this No Sugar – No Knead bread that I found on YouTube and made by Big Family Homestead.

I have made other no knead breads many times, along with breads you knead, breads made in a bread maker, and the No Knead Artisan breads, but this one is a keeper.

Just like the Big Family Homestead family says, the people you give this to will love you forever and they think you are amazing because you make a bread that looks like you bought it at a Bakery.

I do mine just a slight difference by how I bake it, but I do it both ways and just find that my Iron Pot is easier and works just great.

Many people ask me where I got my bread rising bowl. I received this along with my bread maker that I no longer use. It’s a large plastic

container, with a tight fitting lid and works just great for this bread.  You can use a smaller one, but not too small or the dough will pop out of the top. 

This recipe makes 3 good size loaves but I usually just make one loaf, store the dough in the refrigerator for up to 2 weeks, but that never happens.  When you need a new fresh loaf, just pinch of a large handful and make another.  Quick and easy and also impressive to everyone.

This makes the best breakfast toast ever!!  I use the Lodge smaller cast iron pot. It works great but so will any dutch oven.

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No Sugar No Knead Bead

Tasty, easy and great gifts for anyone who eats bread

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 3 loaves
Author Big Family Homestead

Ingredients

  • 2 Tablespoons Dry Active Yeast Put in bottom of dough rising container on one side
  • 2 Tablespoons Salt Put on other side in container
  • 4 cups very warm water, not too hot
  • 8 cups bread flour

Instructions

  1. Measure yeast, put in container on one side

    Measure salt, put in container on other side.

    This is just the normal way to make bread, without salt and yeast touching until water is added

    Yeast,Salt

  2. Pour in very warm water, do not overheat and it kills the yeast

  3. Measure in 8 cups bread flour.

  4. Now that all this hard work is complete, mix with spoon until well blended

  5. Now use what God gave you, your own hand. Just be sure all ingredients are mixed, doesn't take long

  6. Put top on container, leaving one side not pushed all the way down so that the built up pressure can be released

  7. Let double in size for 40 minutes plus

  8. Remove top and sprinkle a little flour on top and form ball, a little larger than hand (or 1/3 of mixture)

  9. Place ball onto parchment paper and cover with cloth

  10. Place dutch oven (uncovered) into oven and heat oven to 450 degrees

  11. Once oven is heated, remove cloth and score the bread (just looks nice and helps bread crust)

  12. Pick up dough by corners of parchment paper and plop into hot dutch oven

  13. Put top on dutch oven and bake for 20 minutes

    Remove top and bake approx. 10 - 15 minutes longer or until crust is golden brown (as you can see by the picture, this was was not scored 

  14. Take out of oven, place bread on cooling rack and try to wait until it cools somewhat before you cut off that end piece and slather with butter.

    ENJOY