A No-Knead Bread for the Weekend

Pin It

Here is a fun and delicious bread to try this weekend – and there is no kneading required.  It smells heavenly while baking!


1/2 cup milk
1 can (10-3/4 oz.) condensed Cheddar Cheese Soup, undiluted
1/4 cup butter
3-1/2 cups all purpose flour, divided
1 package active dry yeast (not quick yeast)
1-1/4 teaspoons table salt
1 large egg
6 slices bacon, cooked and crumbled

Melted butter, for brushing on bread
Coarse sea salt, for sprinkling

1. Stir milk into soup gradually in saucepan. Add butter and heat over low heat until warm (120 degrees to 130 degrees).

2. Combine 2 cups flour, undissolved yeast, and salt in a large mixer bowl. Add soup mixture, and beat on low speed until dry ingredients are moistened. Add egg and 1/2 cup flour. Beat 2 minutes at medium speed, scraping bowl with rubber spatula.

3. By hand, stir in 1 cup flour and crumbled bacon to make a firm, but still sticky dough. Cover bowl with plastic wrap and refrigerate 1 hour or until dough is doubled in bulk.

4. Grease a 2- quart casserole. Shape dough into a ball with well-greased hands. Place in prepared casserole and cover with a tea towel. Let rise in a warm place free from drafts, for 1 hour or until doubled in bulk.

5. Heat oven to 350 degrees. Bake bread for 45-50 minutes or until golden brown. Remove from casserole immediately. Brush top of bread with a little melted butter and sprinkle with some sea salt. Cool on wire rack.  Serve warm or at room temperature.

4 Responses to A No-Knead Bread for the Weekend

  1. October 15, 2011 at 10:03 am #

    What could I replace the Cheddar soup with? maybe a white cheese sauce like bechamel? I love making no knead bread.

  2. October 15, 2011 at 6:23 pm #

    I really need to try a no-knead recipe. This sounds so good, and if it ever cools down again I will give it a try.

  3. October 16, 2011 at 9:25 am #

    Hi Mitinita! If you can’t find the cheese soup, I suppose a homemade thick cheese sauce would work, as long as you made the same amount that is in the canned soup (10-3/4 ounces). The soup called for in the recipe is very thick, so take that into account. Also, if you don’t use cheddar, the bread would be a different color. Interesting question! I would be curious to see if that works.

  4. October 16, 2011 at 9:27 am #

    I know what you mean, Angela. It’s much more fun to make bread when it’s cold outside!

Leave a Reply