Easy No-Knead Supper Bread

Soft, homemade bread made with simple ingredients and without all the kneading and long rising times.

There is something special about homemade bread served alongside a warm bowl of soup. This no-knead supper bread is an easy way to bring that homemade goodness to the dinner table without the time and effort of traditional bread-making.

My mom would make this bread to serve with homemade vegetable soup, chicken noodle soup, and hamburger soup. It is the kind of simple, comforting bread that makes a homemade meal feel complete.

The dough comes together with a spoon, so there is no hand-kneading involved. After a rise, the sticky dough is transferred to a loaf pan, allowed to rest again, and baked until golden brown.

If you enjoy homemade bread but don't always have time for a long bread-making process, this recipe is worth keeping in your collection.

Ingredients: 

1/4 c. warm water
2 and 1/4 tsp yeast 
1 Tbs. sugar 
3 1/2 c. flour 
1 tsp salt
3/4 c. warm milk 
3/4 c. warm water
1 egg, beaten (room temp)
3 Tbs.butter ( melted)

Directions:  

Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and set it aside.

In a measuring cup, whisk together the 1/4 cup warm water, yeast, and sugar. Let it stand for about 5–10 minutes, until the yeast is dissolved and begins to look foamy.

Heat the milk in a small saucepan over low heat until it reaches 110–115°F. Remove it from the heat and allow it to cool slightly if needed.

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, warm milk, remaining 3/4 cup warm water, beaten egg, and melted butter.

Stir until all the ingredients are combined and a sticky, wet dough forms. There is no need to knead the dough.

Cover the bowl with a clean tea towel or plastic wrap. Place it in a warm, draft-free location for about 1 hour, or until the dough has doubled in size.

Lightly grease a spatula and gently press it into the center of the dough to deflate it.

Scoop the dough into the prepared loaf pan. It will be very sticky, which is normal for this no-knead bread.

Use dampened fingers or the back of a wet spoon to gently push the dough into the corners of the pan. Smooth the top as evenly as possible.

Don't worry if the dough looks a little disheveled. It will smooth out as it rises and bakes.

Place the pan in a warm location for about 20 minutes, or until the dough looks puffy.

Bake in the preheated 350°F oven for 35–40 minutes, or until the top is golden brown and the loaf is baked through.

If you have an instant-read thermometer, the center should reach approximately 190–200°F.

Remove the bread from the pan and place it on a wire rack. Allow it to cool before slicing so the inside has time to set.

Tips for Best Success:

• Check the yeast. If the yeast mixture doesn't begin to foam after about 10 minutes, your yeast may be old or the water may have been too hot or too cold.
• Avoid overheating the milk. Milk that is too hot can damage the yeast. Use a thermometer if you have one.
• Don't add extra flour just because the dough is sticky. This is a wet dough, and adding too much flour can make the bread dense.
• Use damp hands or a wet spoon. This makes transferring and shaping the sticky dough much easier.
• Watch the dough, not just the clock. Rising times depend on the temperature of your kitchen. Look for the dough to double during the first rise.
• Check for doneness. The loaf should be golden brown and baked through the center. If the top browns too quickly, loosely cover it with foil for the remaining baking time.
• Let it cool before cutting. Slicing too soon can leave the inside gummy, even when the bread is fully baked. It is also the hardest part of making bread.  Waiting for it to cool before you can enjoy a slice of hot, buttered bread.  There's nothing better than that. 

Variations and Substitutions:

• Herb bread:  Add 1 to 2 teaspoons of Italian seasoning, dried rosemary, or dried thyme to the flour for a flavorful loaf that pairs well with soup.
• Garlic bread:  Add 1/2 to 1 teaspoon of garlic powder to the dry ingredients for a mild garlic flavor.
• Cheese bread:  Stir in about 1/2 cup shredded cheddar cheese before the first rise.
• Whole wheat bread:  Replace up to 1 cup of the white flour with whole wheat flour. The loaf may be a little denser.
• Dairy-free option:  Use an unsweetened, unflavored plant-based milk and a dairy-free butter alternative. The flavor and texture may vary slightly.

Serving Suggestions:

Serve it with:  

• Homemade vegetable soup
• Chicken noodle soup.  
• Hamburger soup. 
• With butter.  Serve warm slices with butter, either as a simple side or a snack.

How to Store:

• At room temperature: Allow the bread to cool completely. Store it in an airtight container or bread bag at room temperature for about 2–3 days.
• In the refrigerator: Refrigeration can cause bread to become stale more quickly, so room-temperature storage is preferable if you plan to eat it within a few days.
• In the freezer: For longer storage, wrap the cooled loaf tightly in plastic wrap or freezer-safe packaging and freeze for up to 3 months. You can also slice the bread first and freeze individual slices for easy serving.
• To reheat: Warm slices in a toaster or briefly in the oven. Thaw frozen slices at room temperature or toast them directly from frozen.

Frequently Asked Questions:

Can I make this bread without kneading it?
Yes! This is a no-knead bread recipe. Simply stir the ingredients together until a sticky dough forms, then let the dough rise.

Why is the dough so sticky?
The dough has a high moisture content, which is why it is sticky and doesn't need to be kneaded. Use a greased spatula and dampened fingers when transferring it to the pan.

Can I use instant yeast instead of active dry yeast?
Instant yeast can generally be substituted in the same amount. It can be mixed directly with the dry ingredients, although you can still dissolve it in the warm water if you prefer.

How do I know when the dough has risen enough?
During the first rise, the dough should approximately double in size. During the second rest, it should become noticeably puffy. The exact time will depend on your kitchen temperature.

Can I prepare the dough ahead of time?
This recipe is designed for a relatively quick, same-day preparation. An overnight refrigerator rise would require adjusting the yeast and timing, so I would follow the original method when making it for supper.

Why did my bread turn out dense?
Dense bread can result from inactive yeast, adding too much flour, insufficient rising time, or underbaking. Make sure the yeast is active and give the dough enough time to rise.

Can I use a different size loaf pan?
A 9x 5-inch loaf pan is the size specified for this recipe. A smaller pan may cause the dough to rise above the edges, while a larger pan may produce a shorter loaf and affect the baking time.