No-Knead Honey Bread


Any herb will work for topping the bread. We like fresh thyme or Italian parsley sprigs.

No-Knead Honey Bread
Photo: Quentin Bacon
Hands On Time:
25 mins
Total Time:
6 hrs 30 mins


  • ¾ cup warm water (105°F to 115°F)

  • 1 package active dry yeast

  • cup milk

  • 2 tablespoon honey

  • 2 tablespoon butter or olive oil

  • 1 ½ teaspoon salt

  • 2 ¾ cup all-purpose flour

  • Nonstick cooking spray or olive oil

  • Cornmeal

  • 1 egg white

  • 2 teaspoon water

  • Fresh thyme, sage, oregano, and/or Italian parsley sprigs


  1. In a large mixing bowl stir together the 3/4 cup water and the yeast. Let stand for 5 minutes. Meanwhile, in a small saucepan heat and stir milk, honey, butter, and salt just until warm (120°F to 130°F) and butter almost melts. Stir milk mixture into yeast mixture until combined. Stir in flour (dough will be sticky). Lightly coat a medium bowl with cooking spray or brush with olive oil; transfer dough to the greased bowl. Lightly coat a sheet of plastic wrap with cooking spray or brush with olive oil; cover bowl with the greased plastic wrap, coated side down. Chill for at least 4 hours or up to 24 hours.

  2. Using a dough scraper or spatula, carefully loosen dough from bowl and turn out onto a floured surface. Cover with greased plastic wrap. Let stand for 30 minutes.

  3. Grease a baking sheet; sprinkle lightly with cornmeal. Gently shape dough into an 8- to 9-inch oval loaf, lightly flouring the dough as needed. Transfer loaf to the prepared baking sheet, using dough scraper or spatula if necessary. Cover with a clean kitchen towel and place on the middle rack of your unheated oven; place a bowl of warm water on the lower rack. Let rise until nearly double in size (about 1 hour).

  4. Remove loaf from oven; uncover and set aside. Preheat oven to 400°F. In a small bowl whisk together egg white and the 2 teaspoons water; brush over loaf. Arrange herbs on loaf. Brush herbs with egg mixture. Bake 23 to 25 minutes or until an instant-read thermometer inserted in the center of the loaf registers at about 200°F. (Most breads are done throughout between 195°F and 200°F.) Remove from baking sheet; cool on a wire rack.

Same Day Bread

Prepare as directed in step 1, except omit chilling the dough. Let dough stand in the bowl, covered, at room temperature for 30 minutes. Continue with step 2 as directed. The bread will still taste great, but it will spread a little more and won't rise as high as bread that has been chilled.

Nutrition Facts (per serving)

142 Calories
2g Fat
26g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 142
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 315mg 14%
Total Carbohydrate 26g 9%
Total Sugars 3g
Protein 4g
Vitamin C 0.3mg 2%
Calcium 15mg 1%
Iron 1.4mg 8%
Potassium 55mg 1%
Folate, total 67.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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