I’ve had the urge to make some bread lately. I think it’s because I haven’t done it in a while and need that tactile sensation – to really get in there and be “one” with the dough. This one was perfect because of the kneading involved. For some reason, I was hesitant to get my hands all messy today and stood there for a few minutes just looking at the dough, waiting.
But once I was in, there was no turning back!

It’s fun to try something new. If you’re not a seasoned bread baker, this recipe is a great place to start!

All About Coca Bread

If you’ve never had this delicious bread before, you’re in good company! Coca bread is a traditional Spanish dish that resembles a thin-crust pizza. It typically consists of a crispy bread base topped with a variety of ingredients, including vegetables, meats, seafood, and herbs. The dough is often rolled out thinly and baked until golden and crispy, creating a perfect canvas for the toppings. 

Coca bread can be served as an appetizer, snack, or even a light meal, making it versatile and delicious! Trust me, once you try this recipe, you’ll be hooked! So, grab your apron, and let’s dive into the delicious world of Coca Bread!

Coca Bread Ingredients

Here’s what you need to make this Spanish sweet bread:

• Active dry yeast
• Warm water
• Sugar
• All-purpose flour
• Kosher salt
• Whole milk (room temperature)
• Large eggs
• Unsalted butter
• Honey

You can find the exact amounts of these pantry staples in the recipe card below!

How to make Spanish Sweet Coca Bread

This recipe makes two loaves of this delicious bread! Give one away or freeze it for later.

1. In a small bowl, combine 1 tablespoon plus 1 teaspoon of yeast with the warm water; let the yeast mixture stand until foamy, about 10 minutes.
2. Combine 1 cup of sugar, 4 cups of flour, and salt in a large bowl. With a wooden spoon, stir in the yeast mixture, milk, 3 eggs, and ½ cup of melted butter into the dry ingredients until combined. Using your hands, work the remaining flour into dough ¼ cup at a time, until the dough is no longer sticky.
3. On a lightly floured surface, knead the dough ball until it develops a smooth surface with a satiny texture and springs back when you poke it with your finger. This will take about 5 minutes.
4. Form the dough into a ball, and place dough into a lightly greased bowl, rotating the dough in the bowl to coat it completely. I like to use a drizzle of olive oil, but you could also use butter.
5. Cover with plastic wrap and let it rise in a warm place for about an hour until it is doubled in size.

Shape and Bake the Bread

1. Preheat the oven to 400ºF. Generously grease two baking sheets with some of the melted butter. Turn the dough out onto a clean work surface and cut it in half.
2. Place half of the dough on each prepared baking sheet and press the dough out into two 8 X 17-inch rectangles with a rolling pin or your hands. Allow the dough to sit and rise (proof) for 15 minutes.
3.  In a small bowl, whisk together the remaining egg and 1 tablespoon of water. Brush the egg wash all over each loaf.
4. Generously sprinkle the surface of the dough with the remaining ¼ cup sugar, and drizzle the honey all over the loaf.
5. Bake until golden and crispy, about 18 minutes. Transfer the bread to wire racks to cool, then slice and serve!

OH. MY. GOODNESS! This bread is DEFINITELY being added to my list of keepers!!

I love honey on bread or on rolls, so I knew when I read HONEY in the ingredients that this bread must be something special. The honey soaked into the bread, the sugar melted, and with the two of them combined…oh, it was just HEAVEN, especially when it was warm right out of the oven!

I HIGHLY recommend that you give this a try. I’m sure you, your family, and friends will absolutely love it! That is of course, if you choose to share it!

How to Store Leftover Coca Bread

This bread will keep fresh at room temperature for 3-4 days when wrapped well. Keep it in an airtight container or wrapped tightly in plastic wrap.

Can you freeze Coca Bread?

Yes, you can freeze coca bread, but make sure to store it properly. Allow it to cool completely to prevent any condensation from forming. Then wrap it well in plastic wrap or aluminum foil, or place it in a freezer bag. Remove any excess air.

Store it flat in the freezer for up to 3 months. Thaw in the refrigerator overnight, then reheat it in a 350-degree oven for 8-10 minutes or until warmed through and crispy!

Try these breads from other cultures, too!

• This French Bread recipe makes four small loaves of delicious, crusty bread! 
• If you want good Italian bread, you have to try my Grandma’s Italian Bread recipe. It is so good and easy to make! 
• Another famous Italian bread is Focaccia, and this Rosemary Focaccia is perfect! Add additional toppings to make it your own, too!
• Top of the mornin’ to you! This Irish Soda Bread is a great quick bread for your St. Patrick’s Day dinner or anytime you want a fast, delicious loaf of bread!

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Coca Bread

Coca Bread is a delightful Spanish yeast bread reminiscent of a thin-crust pizza, and can be topped with sweet or savory ingredients. This sweet version of Coca Bread is one you’ll make over and over!

Course Breads

Cuisine Spanish

Keyword Coca Bread

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Resting and Rising 1 hour hour 25 minutes minutes

Total Time 2 hours hours 3 minutes minutes

Servings 12 servings

Calories 397kcal

Author Lynne Feifer

Ingredients

• 1 tablespoon active dry yeast
• 1 teaspoon active dry yeast
• ⅓ cup warm water About 110°F.
• 1 ¼ cups sugar
• 5-6 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 cup whole milk room temperature
• 4 large eggs divided
• ½ cup unsalted butter plus more for bowl and pans
• ¼ cup honey for drizzling

Instructions

• In a small bowl, combine the 1 tablespoon and 1 teaspoon of yeast with the warm water; let stand until foamy, about 10 minutes.
• In a bowl, combine 1 cup of the sugar, 4 cups of flour, and salt. With a wooden spoon, stir in yeast mixture, milk, 3 eggs, and ½ cup of melted butter until combined. Using hands, work remaining flour into dough ¼ cup at a time, until the dough is no longer sticky.
• On a lightly floured surface, knead the dough until it develops a smooth satiny texture and springs back when you poke it with your finger. This will take about 5 minutes.
• Form the dough into a ball, and place in a lightly buttered bowl, rotating the dough in the bowl to coat it with butter.
• Cover with plastic wrap, and let rise in a warm place for about an hour until it is doubled in size.
• Preheat the oven to 400ºF. Generously grease two baking sheets with some of the melted butter. Turn the dough out onto a clean work surface, and cut in half.
• Place half of the dough on each prepared baking sheet, and press into two 8 X 17-inch rectangles. Allow the dough to sit and rise (proof) for 15 minutes. In a small bowl, whisk together the remaining egg and 1 tablespoon of water. Brush all over each loaf.
• Generously sprinkle the dough with the remaining ¼ cup sugar, and drizzle with the honey.
• Bake for about 18 minutes, until golden and slightly crispy. Transfer the breads to wire racks to cool.

Notes

This recipe makes 2 loaves.

Nutrition

Serving: 1serving | Calories: 397kcal | Carbohydrates: 68g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 228mg | Potassium: 121mg | Fiber: 2g | Sugar: 28g | Vitamin A: 359IU | Vitamin C: 0.04mg | Calcium: 46mg | Iron: 3mg

This post was originally published on June 24, 2011 and was Day 144 of my original 365 Days of Baking. Below is an excerpt from the original post that I wanted to keep. It has been updated in format and with pictures on July 10, 2024.

I witnessed something truly beautiful today.
I was on the StairMaster at the gym this afternoon, when I looked over to my left and saw an elderly woman with a cane taking great care to place one foot in front of the other. With her right arm so close to her body, I was thinking she must have suffered a stroke.
It took her about 7-10 minutes to walk 5 feet from me.
Her husband in the meantime had been preparing the stationary bike to my right, adjusting the seat and making the foot straps “just so”. So diligent in the task at hand, he didn’t go over to assist her or see if she was doing ok. He just let her be, probably knowing it was something she needed to do for herself.
She had just steps left to get to the bike when her husband began making motions and cheering her on to take those last few steps. He was SO excited that she had made it. He didn’t speak, nor did she. It appeared that one if not both of them were deaf.
As she saw him smile and become excited that she was nearing her goal, the biggest, most beautiful smile lit up her face.
And it wasn’t just any smile.
It was a smile that portrayed years of marriage blessed both with struggle and happiness and yet at the same time, it was the smile of a teenager newly in love. It was so warm and tender, and truly, truly genuine. These two were in their late 80’s, if not 90’s and the love and affection between them was still so apparent. And their non-verbal communication made it all the more touching.
It made my heart melt.
I don’t know, I could be reading into things about her health and their relationship that aren’t really there.
But watching them, I was able to see a glimpse of the future – that of mine with my husband.
Mr. 365 and I in our 90’s. Him cheering me on, always being upbeat and goofy, and me looking at him with a love so deeply rooted that it goes beyond words. And smiling, sweetly, sweetly smiling with a sparkle in my eyes only for him.

The post Coca Bread appeared first on 365 Days of Baking.

The only question is what will you spread on your English Muffin Bread?

Try adding a pat of this Easy Cinnamon Honey Butter for a heavenly treat.

I’ve been making English Muffin Bread since high school.
It’s just different enough from your everyday yeast breads that baking up a loaf to give to a friend feels extra special.
And one of the great things about this recipe is you can do just that because it makes TWO loaves!

SAVE THIS ENGLISH MUFFIN BREAD TO YOUR FAVORITE PINTEREST BOARD!

Traditional homemade English Muffins are made on the stove top.
After mixing together a dough you let it proof, rest, then cook in a griddle or skillet. 
The resulting muffins have big pockets of air creating the “nooks and crannies” that make English Muffins so dang delicious.

With this English Muffin Bread recipe there’s no stove top cooking required.
You just put the dough in a loaf pan, let it rise and bake.
Add a pat of butter to a slice of this bread after you’ve toasted or grilled it, and watch it seep into every nook and cranny.

It really does taste like English Muffins!

What you’ll need for this bread that tastes like English Muffins

• all-purpose flour
• dry yeast
• sugar
• salt
• baking soda
• milk
• water
• butter
• cornmeal

Pro Tips for English Muffin Loaf

• Grease your loaf pans with butter and cornmeal before adding the dough.
  This helps the crust get crispy and keeps the bread from sticking.
• I let my loaves rise in the oven before baking.
  Set your oven to 170 F, cover the loaves with a kitchen towel and pop them on the center rack of your oven.
• Make this dough with an electric mixer, when possible.
  You can start with the paddle attachment then change to the dough hook to knead the bread after adding the flour.
• This bread freezes wonderfully.
  Feel free to make a couple of loaves on the weekend and stash them in the freezer.
  To freeze, wrap them tightly in aluminum foil and then tightly in plastic wrap.
  To thaw, just place into the refrigerator the night before.

Do I toast this bread?

It’s entirely up to you whether or not you toast your English Muffin Loaf.
We enjoy it both ways.

When this bread is fresh from the oven, it really doesn’t need any toasting at all.
The outside is a bit crisp while the insides are soft and fluffy.
But wait until it cools to cut through it though as slicing when it’s warm can ruin the texture.

The second or third day,
I tend to pop slices in the toaster oven for a minute or two.
The warmth of a toasted slice helps the butter soften and melt a bit into the crevices.
I also like the extra crispiness that toasting adds.

Breads and Muffins

Once you learn how to make English Muffin yeast bread, you’ll be a bread baking fiend.

If you’re looking for breakfast muffin ideas, these Blueberry Cornmeal Muffins are guaranteed to please!
Plop a basket of these on your breakfast or brunch table to make the meal complete.

Sometimes you don’t always have time to wait for yeast to rise.
That’s where quick breads come in!
You’ll love our Double Chocolate Banana Bread and this fruity Pineapple Bread for something sweet.

Oh, and can we talk about these Cinnamon Roll Muffins? They’re the best parts of yeast rolls and muffins combined!

Yeast Bread Recipes

You can’t beat the scent of fresh baked yeast bread!

My family (as well as so many of my followers who’ve made it!) swears by this  Homemade Italian Bread Recipe too. It’s a fuss free recipe perfect for serving with just about any meal.
You can even slice it up to use for sandwiches and it’s great to serve with Lasagna and Chicken Cacciatore.

This No-Knead Bread is miraculous.
It’s as easy as mixing a dough together and walking away for a couple of hours while it rises.
Then it’s ready to bake, slice and enjoy.

Bookmark and pin these other bread recipes with yeast: 

• Best Pizza Dough
• Copycat Texas Roadhouse Rolls
• Rosemary Garlic Focaccia 
• Challah Bread
• Whole-Wheat Oatmeal Bread
• Copycat Olive Garden Breadsticks

Did I mention this English Muffin Bread recipe makes TWO loaves?
So you’ll have one to eat now and one to freeze for later!

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English Muffin Bread

A slice of this English Muffin Bread is the perfect accompaniment to your morning coffee. Full of nooks and crannies for holding warm butter and jam, this homemade bread recipe is easy enough for beginner bakers–with professional quality results! 

Course Snack

Cuisine American

Keyword Bread, English Muffin, English Muffin Bread, Yeast Bread

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Rising 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 24 slices

Calories 135kcal

Author Lynne Feifer

Equipment

• Mixer
•  two 8 1/2 x 4 1/2-inch loaf pans

Ingredients

• butter and cornmeal
• 6 cups all purpose flour divided
• 4 ½ teaspoons active dry yeast or 2 packages
• 1 tablespoon sugar
• 2 teaspoons salt
• ¼ teaspoon baking soda
• 2 cups milk
• ½ cup water

Instructions

• Prepare two 8 1/2 x 4 1/2-inch loaf pans by greasing them with butter and covered with cornmeal; set aside. 
• In the bowl of an electric mixer fitted with a paddle attachment, mix 3 cups of flour, yeast, sugar, salt, and baking soda together. 
• In a small saucepan over low to medium heat, warm up milk and water to very warm, between 120°-130°F degrees. 
• Add to flour mixture and combine well. 
• Change paddle attachment to dough hook and gradually add remaining 3 cups of flour to this. 
• Divide dough in half and place each into the prepared loaf pans. Cover with a towel and place in a warm spot to rise for 1 1/2 hours. 
• Preheat oven to 400 degrees, and place pans in oven for 25 minutes. 
• Immediately remove loaves from pan and place on wire rack to cool. 

Nutrition

Serving: 1g | Calories: 135kcal | Carbohydrates: 26g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 216mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

In the early days of this blog, I used to rate everything on a scale of 1 – 4 rolling pins (4 being the best). This English Muffin Bread earns 3 1/2 rolling pins every time I make it. Even after all these years,  the yeast bread till comes out just as beautifully as it did when I was in high school.

Funny how some things you can’t forget, huh?

This post was originally published 1/11/2012, and has been updated in format and with pictures on 9/29/1921.

The post English Muffin Bread appeared first on 365 Days of Baking.

     “Honey Bread has a fine silky texture and the sweet, mild flavor of spice. Very long beating is the secret of its tender grain.” – She wasn’t kidding about the very long beating.

     Honey Bread

     2 cups white flour
     1 teaspoon baking powder
     1 teaspoon baking soda
     1 teaspoon salt
     ½ teaspoon cinnamon
     1 teaspoon ginger
     ½ cup honey
     1 egg, slightly beaten
     1 cup milk

     Preheat the oven to 350ºF.
     Butter a loaf pan.
     Put the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.

   Add the honey, egg, and milk, and beat thoroughly with an electric mixer for about (you ready for this?) 20 minutes.

  Spoon into the pan and bake for about 50 minutes. Remove from the pan and cool on a rack.

You will then have a Dromedary loaf of bread. What the heck is this?

And it’s two-toned! Who knew?

      20 minutes?! I’ve never beaten something for 20 minutes, not even my kids. (I am SO KIDDING!!! About the beating part! Don’t one of you dare report me to child services, that was a JOKE! You know, like when you want to say the word BOMB at an airport, just ’cause you know you can’t.)  Twas a LONG time to be beating that batter. I’m just glad I had a stand mixer because I can’t imagine holding a hand mixer for that long. Wow!
     Going back to the fine, silky texture, that was pretty cool, but I thought the bread was chewier than any bread I had ever had and I chewed it and chewed it. I liked the taste; the combination of the honey and spices was good, and with butter on it, it was even better. I’ll try some toasted tomorrow morning.
  I have a rating system of 1-4 with 4 being the best and I give this Honey Bread 2 rolling pins. It was ok, it just wasn’t great. I don’t think I’ll be making it again. Why did it come out so funny looking? I’ve never seen bread do that. That was weird. Something to do with the extended mixing perhaps? It definitely looked like a camel.
     Happy baking!

The post Day 70 – Honey Bread appeared first on 365 Days of Baking.

Mix and match your favorite flavored Baked doughnuts in this homemade treat!

I have a question. I can’t for the life of me pick the right way to spell donuts. Is it doughnuts? Donuts? Or both? I feel like it’s both but my mind just can’t seem to function with two ways of spelling it. I mean, you have Dunkin Donuts and Krispie Cream Donuts, why would another way be doughnuts?

It’s because you use the dough to make it. My conclusion is that it’s that way because us people around the world can’t come to a consensus on what it’s supposed to be. This doughnut, donuts thing will be the death of me. I can feel it! It’s driving me NUTS! haha, get it?!

Okay, back on the actual topic-DONUTS! That soft bagel-shaped thing that doesn’t even compare to a bagel.

SAVE THESE DOUGHNUTS TO YOUR FAVORITE PINTEREST BOARD!

Usually, this circle of goodness is a special treat we have on the weekends like most of you. Now, I may have changed the game and I’ll be generous to let you in on it. I’d be stupid not to really.

To me, sometimes it’s a drag to go to the donut shop and pick up the dozen round things then take ’em back home. That could be an hours worth depending on where you go, or I go at least. Now, when you’re making yours in the kitchen, you can create all kinds of different shapes and sizes.

Now that’s a lot more fun I think. Less hassle so you don’t have to type in “donuts near me” and can enjoy the weekend like you intended too.

In need of a quick-thinking recipe, these other blog recipes can help you with that.

Twistedfood has a caramel apple pie icebox cake recipe that I cannot get enough of. Caramel and apple really do go together.

Need a different dessert than those typical recipes? Lifeloveandsugar does this with her blackberry lime lush dessert.

Don’t get me started with my favorite type, the glazed donut. When they come right out of the oven I just get all giddy inside and am already in the process of mentally eating it. To top it all off, you need those illustrious sprinkles! I know these don’t have them on there, but for next time you betcha I’m putting them on there. I just imagined a cinnamon sprinkled donut.

WOW!

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I used the Fannie Farmer Cookbook Thirteenth Edition for this, p. 531-532; author, Marion Cunningham; publisher, Alfred A. Knopf, division of Random House; ISBN 0-394-56788-9.

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Baked Doughnuts

Course Breakfast

Cuisine American

Keyword Doughnuts

Calories 3199kcal

Author Lynne Feifer

Ingredients

• 2 packages dry yeast
• ⅓ cup warm water
• 1 ½ cup milk
• ⅓ cup vegetable shortening
• ¼ cup sugar
• 2 teaspoons salt
• 2 teaspoons freshly grated nutmeg
• 2 eggs lightly beaten
• 4 ½ cups all purpose flour
• ½ cup melted butter
• 1 cup sugar mixed with cinnamon
• 1 teaspoon cinnamon

Instructions

• Sprinkle yeast over warm water in a small bowl and let dissolve for 5 minutes. 
• Put the milk and shortening in the saucepan and heat until shortening is melted. 
• Cool to lukewarm. 
• Pour the yeast mixture into a large bowl and add the milk mixture. 
• Stir in the sugar, salt, nutmeg, eggs, and 2 cups of flour. 
• Beat briskly until well blended. 
• Add the remaining 2 1/2 cups flour and beat until smooth. 
• Cover the bowl and let double in bulk. About 1 hour. 
• Dust a board generously with flour and turn the dough mass onto it. 
• Pat the dough into a round about 1/2 inch thick. 
• Use a 3-inch doughnut cutter to cut out the doughnuts, placing them (and the doughnut holes) on greased baking sheets, 1-inch apart. 
• Preheat oven to 450 degrees and let the doughnuts rest and rise for 20 minutes, uncovered. 
• Bake for 10 minutes or a little longer. Until golden brown. 
• Have ready the melted butter and brush so you can brush the doughnuts on a wax paper sheet. Roll cinnamon onto them. 

Nutrition

Calories: 3199kcal | Carbohydrates: 499g | Protein: 80g | Fat: 94g | Saturated Fat: 27g | Cholesterol: 363mg | Sodium: 4947mg | Potassium: 1206mg | Fiber: 16g | Sugar: 70g | Vitamin A: 1070IU | Calcium: 567mg | Iron: 27.6mg

Everyone really liked these and decided they should be given a rolling pin rating of 3. I liked them, too, but was really wanting the Dunkin’ Donut Old Fashioned taste, so was disappointed.

Are you interested in other baked recipes? Here are a few that I think you’ll love no matter what time of year it is.

Anything that is made for breakfast should come with something great. That great thing is bacon. Yes, bacon is that side dish you really need. Here’s a great recipe on how to bake bacon:

Baked Bacon

Doughnuts are awesome for breakfast, but this has something about it that takes breakfast to the next level.

 Blueberry French Toast Bake

Another breakfast recipe that I can’t live without is this. I’ve simplified the aching task of making crepes with this recipe. You’ll enjoy it more, I know it.

Easy Crepe Recipe

If you need help, your kids will find this donut recipe really easy to make, and if they want more donuts you can agree and assist. You get extra hands which makes the cooking faster, and you’ll be in the kitchen with them learning the basics. It’s a win-win! Hopefully, there won’t be any overeating or arguing saying how many did you eat.

Trust me, I’ve been there thanks to these three darn, amazing kids.

Overall, these baked doughnuts were fantastic. It’s not that technical type recipe or the long, dragging one. With that, my expectations were a little over my head. That seems to happen a lot nowadays. Time for a day off I think.

The post Baked Doughnuts appeared first on 365 Days of Baking.

Bread just has that special quality nothing else has when it comes to food.

I think of the smell and it gets me every time. When the bread is baking in the oven, I can’t seem to stay away from the kitchen. But don’t forget that crunch when you’re cutting it with a bread knife, or that first bite of the crust. Heaven to your ears, taste buds, and nose! I imagine the whole house has this smell, especially when you walk in the house. I can’t bring myself to leave.

All I want now is to go for a picnic, and have my breadbasket handy and enjoy a warm, buttered up piece of bread. Sorry, can’t you tell that I’m drooling all over myself? Just tell me when to stop and I’ll act like a reasonable human being.

One of the fabulous things about bread, in general, is that you have so many things to put it with. A normal sandwich, aside from that you can dip in your soup, or just plain old toasting it and eating it with jam or butter. Nothing hits the spot more than that for me!

SAVE THIS HOW TO MAKE HOMEMADE BREAD TO YOUR FAVORITE PINTEREST BOARD!

I guess for the past 24 days I’ve had a HUGE brain fart. I neglected to use spell check with each of my posts and there were a few mistakes that I’m sure you all picked up on. I’m not a horrible speller, but one of my high school English teachers, Mrs. Fleming, would have killed me! I can see her red pen marks all over my paper and hear her berating me with her English accent.

Ooh, a chill just went UP my spine.

Now, words are fixed and you can bet that from here on in that spell check button will be the last thing I hit before I post.
It’s a very rainy day here in the desert. Those days are few and far between and it rained yesterday, too. So, for all you people in New England, I hear that unfortunately, it’s headed your way. Just what you need – more snow. I looked at the webcams of the Rhode Island roads this morning and can actually see a lot of grass.

Crazyforcrust has a great bbq chicken soup I’m sure you will love with this bread.

Layne from spaceshipsandlaserbeams is a lifesaver when it comes to recipe ideas. Her 19 recipes for your instant pot is perfect for busy days.

Make sure your bread is exactly how you like it by following these tips!

1. Be aware that the bread will double, even triple in size. So act accordingly.
2.  This batch will make at least 3 medium loaves or even more round boules. Shape loaves using plenty of flour to prevent sticking. You do not need to knead, just shape loaves.
3. Tamme said she uses a pizza stone in the oven to bake them, but a large sheet lined with parchment paper will also work. She also sprinkles cornmeal to prevent sticking and puts a broiler pan in the oven filled with water to give the bread a crispy exterior.

So, since it is a bit chilly, some nice hot soup and freshly baked bread would warm us up for dinner – potato soup and no-knead bread. The bread recipe comes from a high school friend, Tamme Mellenthin. I’m looking forward to this because my last go-round with the whole wheat oatmeal bread wasn’t so hot. Thank you, Tamme for sharing!

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No-Knead Bread

In search of a go-to homemade bread? You'll find this no-knead bread an easy substitution that tastes and smells excellent!

Course Side Dish

Cuisine American

Keyword Homemade Bread

Calories 3984kcal

Author Lynne Feifer

Ingredients

• 5 cups white flour
• 2 cups wheat flour
• 2 tablespoons buttermilk powder
• 2 tablespoons yeast
• ¼ cup vegetable oil
• ¼ cup honey
• 3 cups warm water

Instructions

• Mix all ingredients in a large bowl. 
• Cover with a towel. 
• Let rise for at least 2 hours. 
• Preheat oven to 450 degrees. 
• Bake for 30 minutes. 

Nutrition

Calories: 3984kcal | Carbohydrates: 746g | Protein: 98g | Fat: 64g | Saturated Fat: 46g | Cholesterol: 8mg | Sodium: 87mg | Potassium: 1247mg | Fiber: 25g | Sugar: 77g | Calcium: 273mg | Iron: 41mg

The bread was so easy to make and was really yummy! I had thought about adding herbs to it, but I’m really glad I didn’t because we really enjoyed the taste as it was. Next time I’ll add the herbs. It was delicious! I sliced it soon after it came out of the oven and the butter melted into it so wonderfully. Tamme, I am so glad you sent this to me, thank you!

The rating:  4 rolling pins!
Just a moment tonight that I couldn’t resist sharing…We were watching the Saturday Night Live Specials tonight and there was a scene with two people on a see-saw.

Remember those? I don’t even know if they’re around anymore. When I saw it I remembered being up at the top of the thing and the person at the bottom would get off as fast as they could. Yes, you know what happened next. Good ol’ gravity. Wow, I hadn’t thought about that in years – it makes me shudder, and my butt hurts.

For some great uses for this homemade bread, I put together a few recipes that will do the trick.

Creamy Tomato Basil Soup

Lasagna Rolls Meat Sauce

Slow Cooker Beef Chili Verde Polenta

I can’t say enough about this bread. Not only does it match a lot of things that I make on this blog, but it also works as-is and I can’t think of a better way to use it. Making homemade bread can be time-consuming and trying, especially if you don’t get it right the first time.

But, it is WELL worth it when it works that one time, and the times after that. Just remember the great, heaven-like smell and I’m sure you’ll be able to deal with the little bit of patience that you need for this recipe.

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