No-Knead French Bread
Submitted by dougmary
No-knead French bread with a golden egg-washed crust and poppy seeds. The dough develops flavor through gentle stirring every 10 minutes instead of traditional kneading.
YIELD
36 servingsPREP
150 minCOOK
25 minREADY
175 minThis French bread skips all the arm work. Instead of kneading for 10 minutes, you stir the dough gently every 10 minutes over about 40 minutes, and those brief stirs develop the gluten structure gradually. The result is three long, crusty loaves with a soft, airy interior.
The dough comes together fast: yeast blooms in warm water while boiling water melts the butter and dissolves the sugar and salt. Cold water brings everything to the right temperature, then flour gets mixed in until you have a soft, sticky dough. That stickiness is normal and expected. Resist the urge to add more flour.
After the stirring cycles, the dough gets divided and rolled into rectangles, then shaped jellyroll-style into long loaves. Diagonal slashes across the top aren’t just decorative; they let steam escape during baking so the loaves rise evenly without splitting on the sides. An egg-milk wash gives the crust that bakery-golden sheen.
Kitchen Tips
- Check your water temperature with a thermometer if you have one. Yeast dies above 120F and stays dormant below 100F. The 105-115F range matters.
- The dough should be soft and slightly tacky after mixing. If it’s stiff, the bread will be dense.
- Pinch the seams and ends tightly when shaping. Loose seams open up during baking.
- Tap the bottom of the loaf when you think it’s done. A hollow sound means it’s ready; a thud means it needs more time.
Variations
- Top with sesame seeds instead of poppy seeds for a nuttier crunch.
- Brush with garlic butter straight out of the oven for a quick garlic bread.
- Shape the dough into rolls instead of loaves and reduce baking time to 15 minutes.
Ingredients
Directions
Combine warm water, 2½ teaspoons sugar, and yeast in a small bowl; let stand 5 minutes.
Combine boiling water, 2 tablespoons sugar, butter, and salt in a large mixing bowl.
Stir until butter melts.
Add cold water; cool to lukewarm (105 degrees to 115 degrees).
Stir yeast mixture into water mixture.
Add 2½ cups flour. Beat at medium speed of an electric mixer until blended.
Gradually stir in enough remaining flour to make a soft dough.
Let dough stand in mixing bowl 10 minutes.
Stir gently for a few seconds; cover.
Repeat gentle stirring every 10 minutes for the next 40 minutes.
Turn dough out onto a lightly floured surface; divide into 3 equal portions.
Roll each portion into a 13- x 8-inch rectangle on a lightly floured surface.
Roll up jellyroll fashion, starting with long side; pinch ends and seam to seal.
Place each loaf, seam side down, on a separate greased baking sheet.
Cover and let rise in a warm place (85 degrees), free from drafts, about 40 minutes or until doubled in bulk.
Make diagonal slits about ¼ inch deep down the length of loaves using a sharp knife.
Combine egg and milk in a small bowl, beating until blended.
Brush gently over loaves after rising.
Sprinkle each loaf with poppy seeds.
Bake at 400℉ (200℃) for 20 to 25 minutes or until loaves sound hollow when tapped.
Make 3 loaves bread.
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