No-Knead Casserole Bread


  • MakesOne large loaf

This simple yeast bread requires no finicky kneading - the perfect recipe if you’re a bit nervous about baking with yeast.


  • 3 1/2 cups all-purpose flour, divided

  • 4 1/2 tsp quick-rise instant yeast, (or 2 envelopes)

  • 3 tbsp granulated sugar

  • 1 tsp salt

  • 3/4 cup water

  • 1 cup milk

  • 1/4 cup butter

  • 1 egg


  • Preheat the oven to 350°F (180°C).

  • In a large mixing bowl, have your child stir together 2 cups (500 mL) of the flour (pay attention - this is only part of the flour!), the yeast, sugar and salt.

  • In a saucepan over low heat, or in a microwave-safe bowl in the microwave, heat the water, milk and butter until just uncomfortably warm to the touch. Add it to the flour mixture. Beat with an electric mixer (or have your child stir it by hand with a wooden spoon) for a few minutes, until the texture is quite gooey. Add the egg and the remaining flour, and beat until the mixture is sticky and difficult to stir. Cover the bowl with plastic wrap, and place it in a warm spot to rise (like on top of your fridge or in a turned-off but still warm oven) until doubled in volume - 30 to 45 minutes. (Your child may want to watch this - very cool!)

  • With a wooden spoon, stir the batter to deflate it. Dump into a well-greased 2-quart (2 L) casserole dish and let rise again, until not quite double in volume - 15 to 20 minutes.

  • Place the casserole dish in the oven and bake for 40 to 45 minutes, or until the bread is golden brown on top and sounds hollow when you tap it with your finger. Makes one large loaf.

  • Variation: Feta and Olive Casserole Bread Substitute olive oil for the butter in the basic recipe. Stir 1 cup (250 mL) pitted black olives (preferably kalamata or other brine-cured ones) into the batter just before the first rise. Sprinkle the top of the bread with 1/2 cup (125 mL) crumbled feta cheese just before the second rise. Bake the same as the basic bread.

This article was originally published on Mar 01, 2002

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