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
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.