College Cooking Recipes: No-Knead Bread

Making bread is often a tedious task, but this no-knead bread recipe is easy! I added craisins and chopped dates to my loaf. My friend used this recipe and added garlic powder and basil for a savory twist. Your flavor options are endless and are limited only by your imagination.  


  1. 2 teaspoons salt 
  2. 2 teaspoons sugar 
  3. 2 teaspoons instant yeast (1 package) 
  4. 2 cups warm water (room temperature) 
  5. Flour


  1. Preheat oven to 425°. 
  2. Mix all the dry ingredients in a large bowl. 
  3. Make a well in the center of your dry ingredients, and pour the water in slowly. With a wooden spoon, begin to incorporate the water into the dry ingredients. The dough should become sticky but hold together and not crumble. 
  4. Cover the bowl with a damp towel and allow the bread to rise for 1 hour and 30 minutes to 2 hours. If the dough isn’t rising, it helps to put the bowl somewhere warm. The dough should double in size.  
  5. Once the dough has risen, take a fork and pull the bread away from the side of the bowl and overturn the dough onto a cutting board or floured surface. You can begin adding whatever flavor add-ins you like. 
  6. Divide the dough into two loaves. You can either free-form the dough and bake it on a cookie sheet or bake it in Pyrex bowls or loaf pans. 
  7. Allow the bread to rise for another 20-30 minutes. 
  8. Bake at 425° for 15 minutes, then turn the oven temperature down to 375° and bake for another 15-17 minutes. 
  9. Remove bread from the oven, and allow it to cool for 20 minutes or until cool to the touch. 
  10. Enjoy!

Isobel Nardone

Isobel Nardone is a department head for The Daily Runner.