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No Knead White Bread

Batterway White Bread
A quick and easy white bread with no kneading required. Perfect for sandwiches!
Yield 2 loaves
10

Reviews

Ingredients

  • 6 1/2 cups bread flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons granulated sugar
  • 1 tablespoon table salt
  • 3 cups warm water (120-130°F)
  • 2 tablespoons shortening or butter (softened)

Instructions

  • In stand mixer bowl, add 3 1/2 cups flour, yeast, sugar and salt; mix well. Add warm water and shortening to flour mixture. Using a paddle attachment, blend on low speed until moistened. Beat on medium speed for 3 minutes. Stir in enough remaining flour to make a stiff batter.
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 30 minutes.
  • Prepare pans: grease two 9×5-inch or 8½x4½-inch bread pans.
  • Stir down batter. Spread half of batter into each of the prepared pans. Cover; let rise in warm place until batter reaches top of pans, 20 to 30 minutes.
  • Preheat oven to 375°F.
  • Bake for 35 to 40 minutes until golden brown. Remove from pans; brush with butter. Cool on wire rack.

Notes

You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

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Review & Comments

Jim | Reply

I’m new at trying to make bread, this is the forth time and on all four previous attempts, my bread turned out spongy and heavy, kind of like banana bread. Not sure what I’m doing wrong but hopefully this time will be a winner. One thing I will admit is I have been using dried fast rising yeast packets from Aldi since I could not find Red Star yeast, which is what my mom always used? The other thing that I noticed is every recipe has a different backing time? They range from 375 for 30 – 40 minutes to 400 degrees for a hour?

My second question is in every other bread recipe I’ve seen, it always reads ‘In large bowl, dissolve 1 tsp sugar in ½ cup warm water. Stir in yeast; let stand for 10 minutes or until foamy’. In this recipe I noticed that this step is not mentioned? Will it work without doing this step?

If anyone has any suggestions on why I can’t make a normal loaf of bread, it would be greatly appreciated. I’ll give this recipe a 5 star in advance because the bread looks delicious in the picture, even though mine is still raising. Maybe that will give me some luck!????

Red Star Yeast | Reply

Hi Jim,
We’re so glad you have ventured into bread baking! To answer your questions…
1. Baking time and temperature varies depending on the recipe, size of bread/baked good, and other factors. It is best to follow the recipe, and check early for doneness. https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/baking/

2. There are 2 ways to activate yeast, so follow the recipe or recommendations from the yeast manufacturer. https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/prepare-your-yeast/

Our Baking Steps guide will help guide you through the general yeast baking process with tips and tricks. If you have any additional questions, please connect with us using the contact page: https://redstaryeast.com/contact/

Happy baking!

Nancy Piccioni-Hann | Reply

This was the easiest, and fastest, and nicest texture bread I have ever made for sandwiches. A++

Jim | Reply

5 stars
I’m new at trying to make bread, this is the forth time and on all four previous attempts, my bread turned out spongy and heavy, kind of like banana bread. Not sure what I’m doing wrong but hopefully this time will be a winner. One thing I will admit is I have been using dried fast rising yeast packets from Aldi since I could not find Red Star yeast, which is what my mom always used? The other thing that I noticed is every recipe has a different backing time? They range from 375 for 30 – 40 minutes to 400 degrees for a hour?

My second question is in every other bread recipe I’ve seen, it always reads ‘In large bowl, dissolve 1 tsp sugar in ½ cup warm water. Stir in yeast; let stand for 10 minutes or until foamy’. In this recipe I noticed that this step is not mentioned? Will it work without doing this step?

If anyone has any suggestions on why I can’t make a normal loaf of bread, it would be greatly appreciated. I’ll give this recipe a 5 star in advance because the bread looks delicious in the picture, even though mine is still raising. Maybe that will give me some luck!????

Red Star Yeast | Reply

Hi Jim,
We’re so glad you have ventured into bread baking! To answer your questions…
1. Baking time and temperature varies depending on the recipe, size of bread/baked good, and other factors. It is best to follow the recipe, and check early for doneness. https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/baking/

2. There are 2 ways to activate yeast, so follow the recipe or recommendations from the yeast manufacturer. https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/prepare-your-yeast/

Our Baking Steps guide will help guide you through the general yeast baking process with tips and tricks. If you have any additional questions, please connect with us using the contact page: https://redstaryeast.com/contact/

Happy baking!

Helen | Reply

Want to try this tomorrow, but only have AP flour. Does it make a huge difference in this recipe if you use that instead of Bread flour? Thank you in advance.

Red Star Yeast | Reply

Hi Helen,
In a pinch you can substitute in AP flour. Keep an eye on your dough as absorption, kneading and rise times will vary.

Happy baking!
Carol

teresa | Reply

can i use the platinum sourdough yeast in this recipe? if so doi use one or two packets for this recipe?

Red Star Yeast | Reply

Hi Teresa,
Yes – use 2 packets of the Platinum Instant Sourdough Yeast.
Happy baking!
Carol

Catherine Walkley | Reply

I’m a little confused. Your redstaryeast.com website has two different versions of this bread: 1 that uses 2 pks of active yeast and the other with 1 pk of active yeast, other that that the ingredients and instructions are exactly the same. Are you saying that 1 pk of yeast and 2 pks of yeast will act exactly the same with the same ingredients and rise times? That doesn’t seem right to me.

Red Star Yeast | Reply

Hi Catherine – The other one uses our Platinum Yeast and the recipe works great with one packet. If you’re using active dry yeast – use 2 packets. We apologize for the confusion, and will add a note to clarify.
Happy baking!
Carol

Keith | Reply

5 stars
Clean-up was easy and complete w/i five minutes of putting the bread into the oven. All I used was a bowl, a spatula and a big spoon, measuring spoons and cups and a bread pan. They all rinsed clean and went into the dish washer. Just a little flour and a bit of dough on the kitchen counter, which wiped-up easily.

Deb | Reply

5 stars
I started baking bread for the first time March 2020 (Covid-19). My husband found this recipe. We both love the bread. I cut recipe in half to make one loaf only. I’ve been doing a few other type recipes as well (Artesian bread recipes). I’m keeping it stored in a Lock n Lock container on counter(I wrap in plastic wrap once cut keeping it in container). Right now it is staying fresh but will have to store it in fridge when weather gets hot. I make my hubby his sandwiches Monday- Friday and I use it for toast and use the entire loaf. I also purchased a bread slicer so I can get even slices. The recipe doesn’t note how to store it so I’m interested in how others are storing their bread.

Red Star Yeast | Reply

Hi Deb,
I’m glad to hear that you are enjoying making homemade bread. Here’s a link to storage info: https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/cooling-storage/.
Happy baking!
Carol

katherine schuchmann | Reply

I followed the recopy but the batter was so soft I had to add a whole bunch more flour. It turned out all right but was the dough suppose to be soft and sticky?

Red Star Yeast | Reply

Hi Katherine,
The dough is more like a batter – softer and wetter than a typical bread dough. Be careful not to add in too much flour or the bread will turn out more dense and dry.
Happy baking!
Carol

Marina | Reply

5 stars
one of the great virtues of this bread you are missing to mention it, is that you can keep it in the frezer inside of the an airtight container, and it will last for a week or two only, this to be consumed you have to toast it for a minute before be eaten!

Carol Bush | Reply

5 stars
I have had this recipe for a while but just made it today. This is easy, good texture,taste is amazing. This will be my go to bread.

Tori Belanger | Reply

5 stars
Delicious!
My husband gobbled it up. I’ll definitely be taking this to my husband’s Battalion potluck!

Kody Farnham | Reply

5 stars
This is my go-to when I want a simple, tasty white bread. Good with soup, good for sandwiches, good for a snack. Thanks, Red Star!

Jean | Reply

5 stars
Just made this bread today. two loaves. turned out beautiful …
Two loaves are a bit much for us two oldies. so will freeze one.
hope it works alright with the freezing. husband loved it.
not going to buy shop bread ever again.
Thank You so much… Jean

Jeanne Watkins | Reply

30 years ago I attempted to make bread..A bird attempted to fly away with it? he went straight down. I just made this bread recipe and I did it! Very good and easy enough even I can do it.

Stella briggs | Reply

Luv this bread, my husbands favorite, so my mixer has been busy

Carle | Reply

ive made this i believe this will be number 3 and its came out perfect every time, just dont let it over rise in the bread pan is my only advice. texture, flavor and slicing are all pefect! love this bread

Mary | Reply

5 stars
Easy, really good, one step different I did was did half of batter into pull rolls and topped with butter and garlic salt when popped out of the oven

Dan | Reply

5 stars
Gotta say……..EVERYONE told me how hard it is to make bread. NOT!!!!! I made this in less than TWO HOURS!!!! (BAKING AND ALL!!!) I SO remember my mother years ago slaving over her worktable making bread and occasionally rolls of different kinds. I grew up in a LARGE family of twelve children (YES 12!!!) and we almost never had much money and Mom’s baking day was a day we ALL lived for. FINALLY!!! I get to step back to my growing-up years and enjoy a treat I remember so well. With THIS recipe I will likely never buy bread from the store ever again.

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