Cask & Barrel

No-Knead White Bread

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.

Milk, 1 1/2 cups
Shortening, 1/2 cup
Sugar, 1/4 cup
Salt, 1 tablespoon
Yeast, 3 packages
Water, warm, 1 1/2 cups
Eggs, 3
Enriched flour, sifted, 6 cups

Bring the milk to a boil. Add shortening, sugar, and salt. Reduce temperature to lukewarm.

Sprinkle yeast over the warm water and let stand 5 to 8 minutes. Stir, and add the milk mixture.

Add the eggs and mix well.

Add the sifted flour and mix until the dough is well blended. The dough will be softer than a kneaded dough.

Shape dough into 2 loaves on a well-floured board. Place in greased 9x4x3-inch pans, and cover.

Let rise in a warm place (80 to 85 F.) until double in bulk. (About an hour.)

Bake in a hot oven (400 F.) for 1 hour.


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

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