Sometimes we want to eat fresh bread for supper, but times gets away and it is an hour before we eat. Don’t think you have enough time to make some for your meal? Think again. This bread is super quick, easy and takes approximately an hour from start to finish. The ingredients are placed in a bowl and stirred together. The bread requires no kneading or heavy mixing.
Some people call this bread Crazy bread, others call it no-knead bread. One of the best parts about this bread recipe is how versatile it is. You can change it up a bit and make it different. Cook some bacon until crisp and drain on pater towels. Crumble it up. Press it over the top of the bread and then bake it. You can also use cooked ground beef or sausage. You can also use different cheeses if you like. If you want an Italian bread, add some oregano or basil. Add minced whole garlic cloves in the bread dough. Sprinkle some Cajun seasoning over the top for a spicier bread. The possibilities are almost endless.
No Knead Bread
- 1/2 c. warm water (approximately 110° Fahrenheit)
- 2 tsp. sugar
- 1 envelope active dry yeast
- 1/2 c. warm milk
- 2 c. flour
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 Tbs. dried parsley
- 2 Tbs. olive oil (plus extra to coat the pan and your hands)
- 2-4 Tbs. butter (softened or melted)
- Garlic salt pepper
- 1/3 to 1/2 c. parmesan cheese
In a small bowl add the warm water, sugar and yeast. Stir to dissolve the sugar and yeast. Place the mixture in a warm place for 10 minutes to bloom.
In a large bowl, add the flour, salt, garlic, and parsley. Mix the ingredients to distribute the seasonings throughout the flour Make a well in the center of the dry ingredients. Pour the olive oil and the yeast mixture into the well.
Stir with a wooden spoon until the ingredients are thoroughly combined. The dough should pull away from the sides of the bowl. Depending on the day when the bread is made, it may require more flour or more liquid. If the dough seems overly wet, add more flour. On the other hand, if the dough is too dry, add some milk or water. The amount of flour or liquids is determined by the humidity in the air. When the humidity is high, the mixture will often need more flour.
Cover the bowl with a lint free towel or sheet of plastic wrap. Set the bowl in a warm location away from drafts. Allow it to rise until doubled in size, about 30 minutes.
Pour some olive oil onto the bottom of a jellyroll pan and rub it around the coat the bottom of the pan. Remove the dough from the bowl and place it the pan. Press the dough out so it covers the bottom. It should be about 1/2 inch thick. The dough will be very sticky, so put some olive oil on your hands to keep the dough from sticking to you.
Rub the surface of the dough with softened butter. Sprinkle the top with garlic salt, pepper, and parmesan cheese.
While the oven heats to 350° Fahrenheit, the bread can raise a bit more. but sometimes I place my bread in a cold oven and then turn on the heat. This helps the bread to rise a bit more. Bake for 20 minutes or until golden brown. Cut into squares, or bread stick forms. Serve warm with pizza or spaghetti sauce if desired.