Basic No-knead Sweet Bread

Basic No-Knead Sweet Bread

One Easy Dough, Several Delicious Ways

Making bread once intimidated me.  After using a bread machine for a while, however, I became more comfortable working with yeast and eventually started experimenting with different methods.  One of my favorites is no-knead bread because it requires very little effort but still produces soft, flavorful bread.

This basic sweet dough is especially versatile.  You can bake it as a simple loaf of sandwich bread, shape it into small dinner rolls, add dried fruit for a sweet breakfast bread, or reduce the sugar and turn it into a baguette-style loaf.  You can even add mashed potatoes to make an extra-soft potato sandwich bread.

The best part is that you can prepare the dough the night before and let it rise slowly while you sleep.  The next morning, simply shape it, let it rise again, and bake.

Ingredients:

• 2 cups bread flour
• 1 teaspoon active dry yeast
• 1 large egg
• 1 cup milk, lukewarm
• 2 tablespoons vegetable oil or neutral-flavored oil
• ½ teaspoon salt
• ¼ cup sugar
• ¼ cup butter, softened and cut into small pieces
• Optional:  ½ cup dried fruit, such as raisins, cranberries, or chopped apricots
• Optional:  ½ cup leftover mashed potatoes for potato sandwich bread

Directions:

1. Making the Dough

In a large bowl, combine the flour, yeast, egg, milk, oil, salt, and sugar.  Mix well with a wooden spoon or spatula until everything is incorporated and you have a soft, sticky dough.  There is no need to knead.

Cover the bowl tightly with plastic wrap or a lid and let the dough rise at room temperature overnight, about 8–12 hours.  The dough should grow noticeably and become bubbly.

2. Shaping the Bread

The next morning, gently stir or fold the dough a few times to release some of the air.  Choose one of the following methods.

For a Basic Sandwich Loaf

Grease a small loaf pan.  Shape the dough into a rough log and place it in the pan.  Add soft butter over the dough.

Cover and let it rise at room temperature for about 1½–2 hours, or until the dough looks puffy and has risen close to the top of the pan.

Bake in a preheated 350°F oven for 20–25 minutes, or until golden brown.  Let it cool before slicing.

For Sweet Breakfast Bread

Add ½ cup of d6666666ried fruit to the dough after the overnight rise.  Raisins, dried cranberries, chopped dates, or dried apricots all work well.

Shape the dough into a round loaf or place it in a loaf pan.  Let it rise for about 61½–2 hours.

Bake at 350°F for 20–25 minutes, until golden brown.

For an extra-special finish, brush the warm bread with a little melted butter or honey after baking.

For Dinner Rolls

Divide the dough into 8–10 equal pieces.  Gently shape each piece into a ball and place them in a greased baking pan, leaving a little space between them.

Cover and let them rise for about 1–1½ hours, until puffy.

Bake at 350°F for 15–20 minutes, until lightly golden. Brush with melted butter while they are still warm.

For a Croissant-Style Bread

This dough can be used for a simple homemade croissant-style pastry, although it will not have the same flaky layers as a traditional laminated French croissant.

After the overnight rise, place the dough on a lightly floured surface and gently roll it into a circle.  Cut the circle into 6–8 triangles.

Starting from the wide end, roll each triangle toward the point to form a crescent shape.  Place on a parchment-lined baking sheet and let rise for about 1½–2 hours.

For a golden finish, brush the tops with a little beaten egg.

Bake at 350°F for 15–20 minutes, or until golden brown.

For a Baguette-Style Loaf

For a less-sweet bread, reduce the sugar to 1–2 tablespoons.

After the overnight rise, divide the dough into two pieces.  Gently stretch each piece into a long, narrow loaf and place on a parchment-lined baking sheet.

Cover and let rise for about 1–1½ hours.

Just before baking, make a few shallow diagonal cuts across the top with a sharp knife.

Bake at 400°F for about 20–25 minutes, until the loaves are golden brown and sound hollow when tapped.

Optional: Potato Sandwich Bread

For an e3specially soft loaf, add ½ cup of leftover mashed potatoes to the dough.  Because potatoes add moisture, you may need to add a tablespoon or two of flour if the dough seems unusually wet.

Shape the dough into a loaf and place it in a greased loaf pan.  Let it rise until puffy, then bake at 350°F for about 25–30 minutes, or until golden brown.

Tips for Success

• The dough should be soft and sticky, not stiff. Resist the temptation to add too much flour.
• If your kitchen is cool, the overnight rise may take longer.
• For a sweeter bread, keep the full ¼ cup of sugar. For baguette-style bread, reduce the sugar.
• Dried fruit can be added after the first rise so it doesn't interfere with the dough's development.
• Let the bread cool before slicing.  This allows the inside to finish setting and gives you cleaner slices.
• Because this is a simple no-knead dough, don't worry about making it perfect.  This recipe's beauty   is its flexibility.

One basic dough, several different breads—that's what makes this recipe so useful for everyday baking.