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"smells Like Stuffing" No-Knead Bread

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“Ran across this recipe a couple of years ago, and just found it again. It is so delicious, you can make a meal out of it and butter! (But, of course, I don't advise that!) I put the rising time in with the bake time!”
READY IN:
1hr 15mins
SERVES:
8-10
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Make sure all spices & herbs are crumbled.
  2. Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, dried onions, all spices and herbs and salt in a large bowl.
  3. Heat water and butter until very warm (120F-130F). Stir into flour mixture.
  4. Beat 2 minutes at medium speed, scraping bowl occasionally.
  5. Stir in remaining all-purpose flour to make stiff batter.
  6. Cover and let rest 10 minutes. Turn batter in greased 1 1/2-quart casserole. Smooth top of dough in casserole with floured hands. Cover.
  7. Rise in warm, draft-free place until doubled in size, about 30 minutes. Brush beaten egg on loaf. Sprinkle with celery seed and dried onion.
  8. Bake at 375F (350F if using glass casserole) for 35 minutes or until done. Remove from casserole and cool on rack.

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