No-Knead Italian French Bread

No-knead Italian French Bread Recipe

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Lora Keidel


Found this recipe in a local cookbook about 25 years ago. I have been making it ever since for family dinners and even added green food coloring to it to make green bread for a St. Patrick's Day luncheon at school!

★★★★★ 1 vote
makes 2 - 3 loaves
1 Hr 15 Min
25 Min


2 pkg
active dry yeast
2 1/2 c
warm water
2 Tbsp
1 Tbsp
2 Tbsp
6 c
all purpose flour


1In a large mixing bowl, sprinkle yeast into warm water; add sugar, salt, and oil; stir until blended with a large wooden spoon.
2Add all the flour and stir until it is all moistened. (It will be very lumpy.) Cover the bowl with a dish towel and set aside for 10 minutes. Then stir the dough 5 - 6 strokes (it will be very stiff!) Repeat the stirring every 10 minutes 5 more times.
3Turn out onto a lightly floured surface and divide into 2 - 3 pieces. Roll each piece into a rectangle. Roll up jelly roll fashion. Place loaves on greased cookie sheet. Slash the top. Cover with a dish towel and let rise until double.
4Brush with egg white and sprinkle with sesame or poppy seeds if desired. Bake for about 25 minutes at 400 degrees. Makes 2 - 3 loaves.

About No-Knead Italian French Bread

Course/Dish: Other Breads
Other Tag: Quick & Easy