Easy No-Knead Bread |
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Preparation time: 15 minutes + 50 minutes rising time
Baking time: 45 minutes
Freezing: Excellent
Makes: 16 slices
1 envelope Fleischmann's ® Instant Quick-Rise Yeast (2¼ tsp/11 mL)
¾ cup (175 mL) very warm milk (120°-130°F, 50°-55°C)
2-3 tbsp (30-45 mL) Beemaid® Honey
(depending on level of sweetness desired)
2 tbsp (30 mL) Crisco® Canola Oil
1 egg
1 tsp (5 mL) salt
3 cups (750 mL) Robin Hood® Nutri™ Flour Blend
½ cup (125 mL) plain yogurt
2 tbsp (30 mL) poppy seeds, sesame seeds or sunflower seeds
1. Grease or line an 8½ x 4½ (1.5 L) loaf pan with parchment paper
2. Combine yeast, warm milk, and honey in a large bowl. Let site 5-7 minutes. Add oil, egg, salt and 2 cups (500 mL) of flour. Beat on low speed with mixer until blended. Increase speed to high. Beat 1 minute. Scrape bowl and beat 1 minute longer on high speed. Add remaining flour and yogurt. Mix well to combine.
3. Spoon dough into prepared pan. Sprinkle with seeds. Cover with greased wax paper and let rise in a warm place 40-50 minutes or until dough rises to the edge of the pan.
4. Preheat over to 375°F (190°C)
5. Bake for 45 minutes. Remove from pan and cool on a wire rack.
Quick Tips and Tricks:
1. To check if bread is done, insert instant read thermometer in centre of bread. Internal temperature should be 190°F (88°C)
2. Left overs are great for French toast.
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