What joy the gospel gives me. I can approach the throne of God with confidence, not because I've done a good job at my spiritual duties, but because I'm clothed in the righteousness of Jesus Christ. ~ C.J. Mahaney

John's Easy Yeast Bread


I bake a lot of bread, probably two or three times a week.  Every once in a while I come across a recipe that begs to be tried, like this one for no-knead yeast bread. The secret ingredient to this high-rising loaf is the sour cream, which makes it tender, light, and delicious.


I admit to being somewhat of a rebel.  While the original recipe calls for this to be mixed by hand, I just put all the ingredients in my mixer bowl and use the dough hooks for a few seconds.  Once the dough is mixed, I let it rest for 10 minutes or so, then mix it again for a few seconds.  I do this a couple times before letting it rest for an hour.


At that point, I shape it into loaves and transfer them to the pans for a second rising.  This takes a few hours from start to finish, but actually only a few minutes of hands-on time.  If I start it in the early afternoon, around one or two o'clock, it's ready in time for supper.


The recipe is supposed to yield one giant loaf.  But, I prefer to make several smaller loaves instead.  They are just easier to handle and slice than a larger loaf.  And besides, three small pretty loaves look nicer rising on the counter than just one biggish loaf, right?


I love it buttered and spread with raw honey.  Any left-overs make fabulous French toast the next morning.  But any way you decide to serve it, expect it to disappear quickly!

John's Easy Yeast Bread

  • 1/2 cup boiling water
  • 2/3 cup cold water
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/2 cup sour cream
  • 2 teaspoons yeast
  • 4 1/2 cups all-purpose flour
Mix the boiling water, cold water, sugar and salt in a bowl.  Add the sour cream.  (Now the liquid mixture is the right temperature for the yeast.)  Add the yeast and mix until dissolved.  Now add the flour, mixing by hand until it forms a ball.  Let rest for 10 minutes.  Mix a couple minutes by hand.  Let rest again for 10 minutes.  Repeat one more time.

Let dough rest for one hour.  Shape into one large or three small loaves.  Place in greased pan/s.  Let rise for one hour.  Bake at 400 degrees for 30 minutes.




Anonymous said...

You do make me SO hungry for some----but I'm too lazy to make it!
Love, G~Mama

Anonymous said...

I'm going to make some of this....yum!


Anonymous said...

Sounds so yummy, especially when I haven't had breakfast this morning. I love homemade bread and for the life of me, I can't figure out why my family doesn't! Nothing is better than a warm slice of fresh bread, buttered with some jelly or honey on it. Maybe I'll try this one myself, today. While I putter around the house. Got some mending and sewing that needs done, etc.


ohgoshandbother said...

I know you got this recipe from the King Arthur Flour site/daily email but can I please make the point that it was copied from the recipe for Sour Cream Sandwich Bread by the London (England) based baker and food writer Dan Lepard, published in The Guardian newspaper and on his site on 2 October 2010 - see

I know the quantities in your version have been changed to cups from grams but the reason King Arthur took this off their site was that they'd had complaints about copyright infringement, because they took Dan's name and recipe title off his work and republished it.

I know that on the internet, things like this happen, but let's do the right thing here and say that Dan Lepard was the guy who came up with it, and that he deserves the credit for it.

Laura Lee said...

Thank you ohgoshandbother. Dan certainly deserves credit for this delicious bread!