Vegan No Knead-Bread

No knead-bread

Mariana Abeid-McDougall, Phys Ed ’06 (Achiever Fitness)

If you start making your own bread, you may never buy store bread again.  It’s a fraction of the cost and tastes sooooooooooo much better!


3 cups all-purpose flour (or any other flour or combinations of flour you wish)
1 teaspoon salt
3/4 teaspoon bread machine yeast (you can use regular yeast, but you’ll have to soak it first, and I don’t know the instructions.  Follow the instructions on the label for whatever yeast you use).
1 1/2 cups water

Mix all dry ingredients in a bowl.  Add the water.  Cover the bowl with a dish cloth and let rest for 4-5 hours at room temperature.  The dough will double in size during this period.

Heat a large, oven-safe pot with the lid on in a 275 degree F oven for 20 minutes.

Meanwhile, flour a working surface as well as your hands.  Remove the risen dough from the bowl, and roughly shape into a ball, handling as little as possible.

Put the ball into the heated pot, being careful not to burn your fingers (listen to the voice of experience).

Put the bread into the oven again, and bake at 450 degrees F for 30 minutes.  Remove from oven and take the lid off.  When it’s cool enough to handle, remove the bread from the pot.  Alternatively, just remove the bread using oven mitts.  

Ovens are different, so you may have to leave the bread in the oven for less or more time.

Enjoy fresh out of the oven with some margarine or butter.  If you have left-overs, put them in the refrigerator, and eat the bread as toast the next day (you can also eat it without toasting, but it won’t taste as good as on the day it was made).

Comments are closed.