Register    Reset Password

No-Knead Grandmother Bread

Submitted by: suzanne-mcminn on April 6, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
No-Knead Grandmother Bread

My twist on this popular trend, with Grandmother Bread.

Attribution Link

Difficulty: Easy

Servings: varies

Prep Time: 5 minutes a day--after the first time   Cook Time: varies  

Ingredients

4 cups warm water
1 tablespoon yeast (1 packet)
1 teaspoon salt
1/4 cup sugar
7 cups all-purpose flour


Directions

This is a Grandmother Bread recipe.


Use a very large bowl! (You might even use a big pot.)

In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Stir in first three cups of flour with a heavy spoon. Mix in the rest of the flour, with the spoon, a cup or two at a time. Cover loosely. Let the dough rest for two hours at room temperature. It will rise, and slightly collapse.

Place the bowl of dough in the refrigerator at least three hours or overnight. (Or as long as you want! You can let this dough sit in your refrigerator for weeks.) Cover tightly now, or cover with a lid if you made the dough in a big pot. (Don’t transfer the dough at this point–make it in whatever you intend to keep it in.) The dough will be easier to work with (less sticky) if you refrigerate at least overnight before using the first time.

When you’re ready to bake some bread, take out the bowl or pot and sprinkle a little flour on top of the dough. DO NOT PUNCH THE DOUGH DOWN. Using a spoon, cut away the portion of dough you want–half, a third, a fourth, depending on what type and size of loaf you want to make.

You can take one portion at a time and put the bowl with the rest of the dough back in the fridge for another day, or use it all to make several loaves at once. Remember that if you want to continue this process to develop a sourdough flavor, leave about a cup of dough in the bowl and remake the recipe.

With floured hands, shape dough into loaves. DO NOT KNEAD. Just shape. Grasp the dough in both hands, pulling it out and tucking edges under as you shape. You can make round loaves, long French- or Italian-style loaves, or (if using half of the dough) place it in a loaf pan. Lightly grease whatever pan you’re using and let the shaped dough rest for at least 30 minutes and no longer than 90. The dough won’t rise much during this time (the dough is cold) and that’s all right–it will rise in the oven. (Time the rest period to suit yourself and your schedule that day. Don’t go over 90 minutes because the dough will get too warm, flatten out, and free-form loaves will lose their shape before baking.)

Your bake time will vary depending on the size and type of loaf, anywhere from 30 to 45 minutes. (Keep an eye on it!) Bake in a preheated 350-degree oven.

Categories: Breads, Yeast Breads

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Reviews

3 reviews | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

  1. 4-17
    2:49
    pm

    Suzanne, I love this website. Just joined today, but have browsed it before. Not sure how to contact you so I am doing it this way. Used your biscuit mix, way better than Bisquick. My dinner biscuits seemed to be fluffier for some reason when I used yours. A keeper. Now I have a bread baking question. I am getting into baking breads. Kneading by hand is sometimes hard because I have arthritis/carp. in my right hand. I am a hairstylist, for 30 years, and my hands are paying the price. I won’t let it stop me. What is the next best, kneading in a kitchen-aid or bread machine on dough only? I can do light kneading, but 10 min. starts to hurt.

    • 4-17
      3:04
      pm

      Michelle, you can make Grandmother Bread with a KitchenAid. I have tried that. As for kneading, I never knead for 10 minutes! I probably knead bread for about 3 minutes!

  2. 4-10
    10:00
    am

    Hi Suzanne, I love this recipe! Yesterday I made 3 perfect baguettes, crispy crust with soft moist interiors with the crumb to die for! Big and little holes everywhere, I was so thrilled. I decided to slice the bread and dry toast it in the oven for bruschetta toasts… BIG MISTAKE! After an hour in the oven at 300º I tossed with fresh rosemary, garlic and kosher salt… then I tried to take a bite and almost broke my teeth LOL
    But, my siberians love it! http://youtu.be/TF5_gNzKj0M

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!