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America’s Favorite No Knead Bread

America's Favorite No Knead Bread
Make this quick and easy white bread with no kneading! Expect a more open texture and a top crust that has a rougher appearance than kneaded breads. Watch video tutorial below.
Yield 2 (8½ x 4½-inch) loaves



  • 3 cups water (120-130°F)
  • 2 tablespoons vegetable oil or shortening
  • 6 1/2 cups bread flour
  • 1 tablespoon table salt
  • 3 tablespoons granulated sugar
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • Butter (as desired)


  • In large mixer bowl, combine 3 1/2 cups flour, yeast, sugar and salt; mix well. Add water and shortening or oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until double, about 30 minutes.
  • Stir down batter with a spoon. Divide dough evenly between 2 greased bread pans, 8½ x 4½-inch. Cover; let rise in warm place until batter reaches tops of pans, 20 to 30 minutes. Bake in a preheated 375°F oven for 35 to 40 minutes until golden brown. Remove from pans immediately; place on rack. Brush with butter (optional); cool before cutting.
    See video tutorial below.


Photo by Jen Schall.

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Review & Comments

Carl | Reply

Can I use all purpose flour

Red Star Yeast | Reply

Hi Carl,

Bread flour is the preferred flour for most yeast-leavened products. It is made from hard wheat and contains high amounts of the gluten-forming proteins.
All-purpose flour is a blend of hard and soft wheat and contains lower amounts of the proteins that form gluten. Yeast-leavened breads made with all-purpose flour may have a smaller volume. Some brands of all-purpose flour contain higher amounts of protein that would make them comparable to bread flour quality. Protein levels of around 11-12% are ideal for yeast-leavened breads. King Arthur’s All Purpose is 12% protein. Also keep an eye on your water you may need to whole back some due to the lower protein content.

Happy Baking!

courtney | Reply

Can I cut the recipe in half to make only 1 loaf?

Red Star Yeast | Reply

Hi Courtney – Yes you can!
Happy baking!

Amy | Reply

Can you use dry active yeast in place of the platinum yeast?

Red Star Yeast | Reply

Hi Amy – Yes, substitute 1-for-1. Keep an eye on the dough, rise times may vary.
Happy baking!

s | Reply

Can instant yeast be used? Thanks

Red Star Yeast | Reply

Happy baking!

mary weinger | Reply

can you use regular yeast instead of platinum? i use red star- but don’t have platinum and I have a 1/2 jar to use up

Red Star Yeast | Reply

Hi Mary – Yes, substitute 1-for-1. Keep an eye on the dough, rise times may vary.
Happy baking!

Jim | Reply

Can you substitute instant sourdough yeast? Thanks. Jim

Red Star Yeast | Reply

Hi Jim – Yes, use 2 full packets of Platinum Instant Sourdough.
Happy baking!

Renee Sargent | Reply

5 stars
I made this recipe and it was so tasty! I divided it into 8 large breadsticks to go with my homemade chicken barley vegetable soup for supper.

Vale VanDoorne-Freeman | Reply

I am wondering why my dough did not rise (either time).

Red Star Yeast | Reply

Hi Vale – We’d be happy to help you troubleshoot. Please contact us here:

Daniel Switala | Reply

I would like to make only one loaf of this batter bread. Would you, please, give the ingredient measurements for only one loaf? I am not sure just using only half of each amount would yield a good loaf. Also, can this be made in a Pullman loaf pan 9x4x4?

Red Star Yeast | Reply

Hi Daniel – See ingredient measurements for 1 loaf below:
1½ cups water
1 tablespoon vegetable oil
3¼ cups bread flour
1½ teaspoons salt
1½ tablespoons granulated sugar
1 packet (7g) Platinum Yeast (2¼ teaspoons)

The Pullman pan is a bit too big for this amount of dough. Use a 8½x4½-inch pan to bake this bread.

Happy baking!

Tori | Reply

5 stars
SO easy and delicious! My husband is a former chef, now in the Army (weird change right). He loved it! I had to make it twice in a week because he ate almost an entire loaf by himself. I’ve shared this recipe with my sister and friends. It’s a great recipe when kids are helping. My son was excited to see how much the dough had risen.

BoJe | Reply

5 stars
Absolutely wonderful. It was so easy to make. The texture is soft, but sturdy enough for sandwiches. This will be my go to for sandwich bread.

Eleanor Nilson | Reply

5 stars
I love the recipe. Sometimes I add a cup of chia seeds and it makes for a delightful crunch.

Nova Kane | Reply

I’m curious to know if I can mix the dough in a bread machine? I would bake it in the oven, not the bread machine.

Red Star Yeast | Reply

Hi Nova,
You can use the bread machine to mix the ingredients together. Remove after flour is fully incorporated, before the kneading cycle begins.
Happy baking!

Susan Daley-Yates | Reply

Your recipe looks good. I’ve just made 2 loaves by the batter method from a recipe on youtube. Worked very well and had to brush top before cooking with a mix of hot water, egg yolk and flour and then add sesame seeds etc. In your recipe you state to brush top with butter after baking. Wondering if I could brush before in order to add seeds. Regards, Sue

Red Star Yeast | Reply

Hi Susan,
Brushing the crust with butter after baking makes the crust soft. You could certainly brush the dough with butter before baking instead, and sprinkle with seeds.

Happy baking!

Carol | Reply

How many grams does 6½ cups bread flour weigh, please? And how many millilitres are in a cup of water? Thank you.

Red Star Yeast | Reply

Hi Carol,
Approximately 120 grams per cup of flour, so 780 grams. You may not need the entire amount, base it on the look and feel of your batter/dough.
Water is 236 grams (or 237 mls) per cup.

Happy baking!

Dawn Prouty | Reply

5 stars
I love this recipe! I use 1/2 rolled oats and 1/2 self-rising flour, you’ll need 2 tbsp of the yeast, and I add some raw honey in, because I like it that way 🙂 this is my bread staple, never buy bread!

Earleen Helman | Reply

Can this recipt be used if banana peppers, pepperoni and cubes of cheese added ?

Red Star Yeast | Reply

Hi Earleen,
Because this is a batter bread, I’m not sure if mix-ins would work. However, you can certainly try it. Let us know if you do!
You could also try this bread recipe with your mix-ins:

Happy baking!

DuWayne | Reply

5 stars
Thank you for the recipe, and this is the first time I tried baking this bread. Plus, the first time ever using a bread whisk and I was surprised how easy it was in using. Wish I can add a picture to show you how I did. Plus when doing the first step of mixing dry and wet ingredients, don’t look away with your hand on the speed lever.

David Cash | Reply

This bread has worked well for me. I’m currently using 3 1/2 cups of all purpose flour and 3 cups of whole wheat flour to get a wheat bread. Even modifiying the recipe this much it still gives results that I like.

Walter Cheatham | Reply

5 stars
My kids went nuts over this recipe!!! I was curious if there are any adjustments needed if one were to use einkorn flour?

Thank you so much!

Red Star Yeast | Reply

We haven’t tested this recipe with Einkorn flour. Play around with it and let us know how it turns out!
Happy baking!

Mary campbell | Reply

5 stars
I have been making this read since 2016. I love it.
I substitute wheat germ for the I/2 cup of flour. I have also used molasses instead of white sugar.
Always good. I even use the recipe as printed.

Ruth Walters | Reply

5 stars
Usually make bread dough, but thought I would try this batter bread. It was excellent! Cut the recipe in half for only one loaf and gave it a bit longer for the final rise. Will be making it again and have already given out the recipe to another baker.
Hope you plan on showing how to make and present homemade yeast gifts for Christmas. Making / baking something special for someone is nice, but packaging attractively is also important to make it extra special.

Faye | Reply

5 stars
I’ve been making this bread for years. my daughter told me soup is not a meal without bread, and this recipe is a total win for anyone.

Yves R | Reply

the ingredients list is listing 6 1/2 cups of flours but the instructions is saying to use 3 1/2 cups …. can you please tell me what quantity to use for 2 loafs

Red Star Yeast | Reply

Hi Yves,
You will find where to add the remaining flour a few sentences into the first paragraph of the instructions:
In large mixer bowl, combine 3½ cups flour, yeast, sugar and salt; mix well. Add water and shortening or oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until double, about 30 minutes.
Happy baking!

Comment on Batter Bread – 64 and Counting | Reply

[…] Remember how I told you it hurt my wrists to knead bread? And you told me about the batter bread? I’ve made it five times now. I love it. The people who board here love it. The kids who visit and adult friends who visit love it. The dog, unfortunately, loves it too, and we have to watch her every minute if we have the bread out on the counter (learned that the hard way). It was a hit! For readers everywhere, this is the website for the recipe here. […]

Pat | Reply

What can be used instead of bread flour ?

Red Star Yeast | Reply

Hi Pat,
We recommend using bread flour in the is recipe due to its higher protein content / better gluten forming properties. However, you could use all-purpose flour. The dough may need less liquids due to the lower protein in all-purpose flour, and you won’t get as high of volume in the finished bread.
Happy baking!

Kirsten | Reply

This is likely too late to be of help to you, OP, but in case anyone else is wondering the same…

You can also alter your AP flour to increase its protein content. To mimic bread flour, I add 1 tsp of vital wheat gluten per cup of AP flour.

Cynthia | Reply

5 stars
Love this recipe! Today I used wheat flour for a third of the required measurement. So good!! I use oil. Honestly…. This is a GREAT recipe.

Celine Wilcox | Reply

5 stars
i forgot to mention that i use my mixer with dough hooks in for the entire mixing portion.

Bake for Family Fun Month: Week 3 | | Reply

[…] Include, or require, young children and teens in the kitchen. Create a “baking corner” to work where they lay out tools and ingredients to prepare staples like Biscuits or America’s Favorite Batter Bread […]

Steven Brown | Reply

5 stars
I use this recipe when I’m feeling lazy or in a hurry. You can’t mess it up beyond repair no matter what. Give it a try you won’t be disappointed. Consistent every time too. On loaf 20 as we speak.

Paula | Reply

5 stars
I made this bread today and it is delicious. I used shortening instead of oil. I used King Arthur bread flour. The flavor is quite delicious considering the small amount of effort put into this bread, and the fact that it doesn’t rise very long. I baked it for 35 minutes and the internal temperature of the finished bread was 205 degrees. I brushed butter on the top. The crust is very soft and delicious. The crumb is light and airy and pillowy soft. This would be perfect for sandwiches because the bread is so soft. I will definitely be making this one regularly.

Doni | Reply

5 stars
I made this bread today. I followed the recipe exactly. It was my first attempt at sandwich bread and it is perfect! My family loves it! I made grilled ham and cheese sandwiches and they were great! How do I store it? Right now it is wrapped in a towel. Should I put it in plastic wrap? Thank you!

Red Star Yeast | Reply

Hi Doni,
I’m so glad you liked the recipe! Here’s a link to bread storage tips:

Happy baking!

AnnieBananie | Reply

4 stars
I’ve made three loaves, the first with platinyum yeast mixed as directed, big delicious loaf using three cups of ap organic flour…a five lb bag is 5.50 @kroger.this loaf was hole free mostly, dense but airy and very easy to put together as my first loaf of bread. sliced nicely with a sereated knife!
Now this time I only had storebrand yeast that was active dry..I spilled some opening the two packs and my dough seems to have a lot of marble size airholes at the bottom of loaf. it rose nicely I used 1/2 cup water out of the total to feed the yeast. ii wondrr can this sit overnight for more flavor?

Red Star Yeast | Reply

Hi Annie,
Yes, you can let the batter/dough sit overnight. This would be considered the ‘first rise’. When you’re ready to continue, let the batter sit on the counter for about 1/2 hour to warm up and then proceed with the next step (adding the batter to the bread pans).

I hope you will find this information helpful.

Baker lady : ) | Reply

5 stars
My family loves this bread !! I am so thankful for that. Honestly for anyone who is a little apprehensive about yeast baking this is a fool proof method. Follow the instructions and you will not be dissappointed at all. The more you make the more it gets better – and I would suggest a baking the thermometer for the water temp. Happy baking !

Cindy T | Reply

5 stars
Yummy…Boyfriend Approved!!

So my boyfriends mom makes bread from scratch all the time. Thought I’d surprise him and make some bread. (first time bread maker) Found this recipe and he loves it! Even his mom approved! So it is a regular in our house now with me making 4-6 loves a week. Not to mention it freezes very well. 🙂

Merilee | Reply

delicious!!! Eating it fresh from the oven as I type!

DW | Reply

5 stars
Tried this recipe, loved the bread, next time I will try frying some!

Anonymous | Reply

5 stars
Quick and simple to prepare, quick rise, and it bakes up golden and perfect, every time. Wonderful taste and texture. Great for sandwiches and toast.

Anonymous | Reply

Made this recipe and froze one loaf. After you punch down and seperate put one loaf in freezer in the pan overnight in morning wrap in plastic wrap and return to freezer. When you unthaw allow to I thane covered with cooking spray on plastic wrap for about 3-4 hours in a semi warm place. Rises as it unthaws and bake at 375 till golden on top. Works great.

Marsha | Reply

5 stars
I have made a loaf of this bread for my husband and me each week for the last month or so…every loaf comes out PERFECT!! It is delicious, easy to throw together and makes the best toast ever! I was looking for a recipe that didn’t require kneading and this is the ticket! I divided the recipe so that it only makes one loaf since there are just 2 of us at home but plan on making some loaves for Christmas. Thank you for the recipe…it’s a keeper!

Phanay | Reply

5 stars
I used to make this when the kids were small. After the last punch down, I’d use a serving spoon to take off an amount that the kids could handle in their hands and deep fry it. My kids, neighbor kids and all the adults loved it. Had to start serving it with dinner per request. To the best of it, no one ever gained weight from it.

Lyn | Reply

5 stars
I have been trying for months to find a simple recipe for sandwich bread but they have all been disasters. I bought some yeast from the store with this recipe on the package and made it right away. Perfect!! That is the only way to describe this bread. It is so easy to make, slices perfectly and tastes great! I will never use another recipe for our sliced bread.

Mary Root | Reply

5 stars
So easy to make. Nice dense bread. Great for toast and French toast. Haven’t bought store bread since I found this recipe.

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