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4-Ingredient No-Knead Refrigerator Bread

This is the easiest bread you'll ever make! It ends up costing me about $0.25 a loaf when I buy ingredients in bulk, and each recipe makes enough for 3 mid-sized loaves.

fluffyrhino 4-Ingredient No-Knead Refrigerator Bread
  • 1-1/2 tablespoons dry, active yeast
  • 1-1/2 tablespoons salt
  • 3-1/4 cups warm (not hot!) water
  • 6-1/2 cups all-purpose flour

Combine Ingredients

In a large, tupperware container (I use a 16c air-tight dry goods container) add yeast, salt, and warm water, stir it a bit so the yeast dissolves. Add flour, and mix together (hands are fine, I personally use a butter knife. Dough will be very sticky!) until there are no dry ingredients remaining.

Let Rise

Put the lid on loosely and cover with a towel. Leave it alone for an hour or two, perhaps longer depending on the temperature (too cold and the yeast won't rise properly). Once the yeast has risen to the top of the container, seal the lid and put it in your fridge. (Caution : A couple of times I've had it continue rising in the fridge, pop the lid off, and coat the shelf it was resting on! It's pretty easy to clean up, just make sure to punch the dough down a bit before storing in the fridge.) Dough can stay in the fridge up to a month. The longer it remains, the more flavor the bread will have.

Bake

Pre-heat oven to 450F. Separate roughly 1/3rd of dough mixture, mold into a loaf shape, and bake at 450F for 25 minutes. After 25 minutes, turn the temperature up to 500F, and cook for an additional 10 minutes. FOR SOFTER CRUST - As soon as you can, take the loaf from the pan and wrap it in a towel. I personally use flour sack towels for this. For better slicing, wait until the bread is cool, but don't hesitate to just pull a chunk off and eat it with butter. ;)

TIPS

This recipe makes enough for approximately 3 loaves. It may be tempting to use more dough to have a bigger loaf, but be aware that the bake time will alter, and you may end up with raw dough in the middle of you put it all in one or two loaves!

12 2 hours 45 minutes

4-Ingredient No-Knead Refrigerator Bread

4-Ingredient No-Knead Refrigerator Bread

This is the easiest bread you'll ever make! It ends up costing me about $0.25 a loaf when I buy ingredients in bulk, and each recipe makes enough for 3 mid-sized loaves.

Preparation

Prep Time

2 hours

Cook Time

45 minutes

Serves

Calories

3012

Equipment

Ingredients

  • 1-1/2 tablespoons dry, active yeast
  • 1-1/2 tablespoons salt
  • 3-1/4 cups warm (not hot!) water
  • 6-1/2 cups all-purpose flour
#Add to Grocery List

Combine Ingredients

In a large, tupperware container (I use a 16c air-tight dry goods container) add yeast, salt, and warm water, stir it a bit so the yeast dissolves. Add flour, and mix together (hands are fine, I personally use a butter knife. Dough will be very sticky!) until there are no dry ingredients remaining.

Let Rise

Put the lid on loosely and cover with a towel. Leave it alone for an hour or two, perhaps longer depending on the temperature (too cold and the yeast won't rise properly). Once the yeast has risen to the top of the container, seal the lid and put it in your fridge. (Caution : A couple of times I've had it continue rising in the fridge, pop the lid off, and coat the shelf it was resting on! It's pretty easy to clean up, just make sure to punch the dough down a bit before storing in the fridge.) Dough can stay in the fridge up to a month. The longer it remains, the more flavor the bread will have.

Bake

Pre-heat oven to 450F. Separate roughly 1/3rd of dough mixture, mold into a loaf shape, and bake at 450F for 25 minutes. After 25 minutes, turn the temperature up to 500F, and cook for an additional 10 minutes. FOR SOFTER CRUST - As soon as you can, take the loaf from the pan and wrap it in a towel. I personally use flour sack towels for this. For better slicing, wait until the bread is cool, but don't hesitate to just pull a chunk off and eat it with butter. ;)

TIPS

This recipe makes enough for approximately 3 loaves. It may be tempting to use more dough to have a bigger loaf, but be aware that the bake time will alter, and you may end up with raw dough in the middle of you put it all in one or two loaves!

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