No-Knead Bread

“I copied this from one of my Mom’s cookbooks. It looked interesting because it didn’t require kneading. Sometimes it takes a little umph to knead bread, so this is great if you don’t have a lot of energy and still want fresh homemade bread.” – Calla Ferre

No-Knead Bread (Basic Recipe)

Course: Yeast Breads


  • 1 1/2 Cups Milk Scalded
  • 1/2 Cup Shortening
  • 1/4 Cup Sugar
  • 2 Tablespoons Salt
  • 1 1/2 Cups Water
  • 3 Packages (6 3/4 Teaspoons) Active Dry Yeast
  • 3 Eggs
  • 9 Cups Flour Sifted


  • Combine scalded milk, shortening, sugar and salt. Cool to lukewarm by adding water. Add yeast, mix well. Blend in eggs. Add flour gradually and mix until dough is well blended. Place in large greased bowl and cover.
  • This dough will be softer than a kneaded bread dough and may or may not be chilled. To chill dough, store in refrigerator or cold place at least 2 hours or until needed. If dough is not chilled, rising time will be cut in half.
  • Shape dough into 3 loaves on well floured board. Place in greased 9x4x3-inch pans. Cover and let rise in warm place until doubled. Allow about 2 hours for chilled dough; 1 hour for unchilled dough. Bake at 365 degrees for 1 hour. Makes 3 loaves.

Recipe – Jean Hansen