This no-knead bread mix in a jar is one of my favorite quick and easy DIY gift-giving ideas and is simply the easiest recipe to make artisan-style bread.
Before mastering sourdough, honey whole wheat sandwich bread, or sweet dough for homemade cinnamon rolls, give this bread recipe a try. Whether you are a beginner bread maker or just have a busy schedule, this no-knead bread mix allows you to whip up homemade bread in a fraction of the time.
Why I Love Bread Mix in a Jar
The commercialization of Christmas has made gift-giving challenging to accomplish in the past. For many years, I struggled with feelings of failure when I could not afford to buy popular items.
I resolved this dilemma by making homemade gifts! I enjoy crafting, baking, and hosting craft parties, and my friends and neighbors love reaping the benefits. One of my favorite homemade gifts is a gift in a jar. Most people lead busy lives and are grateful for mixes in jars that simplify any meal of the day.
Simply add a bow, and the jar is ready to give. You can also pair it with some of these other recipes to make a customized gift basket.
- DIY Brownie Mix in Jar
- Homemade Cake Mix Recipe in a Jar
- Homemade Pancake Mix
- DIY Muffin Mix
- Biscuit Mix in a Jar
- Homemade Oatmeal Mix
- Spice Mixes and Herb Blends
- From Scratch Hot Cocoa Mix 3 Ways!)
To complete the gift, you could include a jar of low-sugar strawberry jam. Another great option is flavored butter – all hand-made with love!
What Is No Knead Bread Mix?
There are variations to a no-knead bread recipe. Some recipes are mixed and set in the refrigerator for an extended time. The fermentation process gives the bread the correct texture by forming the gluten strands during fermentation.
Still, other recipes have milk as an ingredient to replace the water. Using milk will give you additional nutritional values of proteins and fats but may change the texture of the bread.
My no-knead artisan-style bread recipe can be mixed and baked on the same day. This recipe is also in my book Home and Hand Made, where I share how to take this base dough and make it into cinnamon rolls, pretzels, pizza dough and more!
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Flavor Variations
This bread easily adapts to your main dish. Simply add different flavor variations to change it up! You might even find you’re baking homemade bread for dinner every night of the week!
| Variation | Description |
| Herbs | Stir in your favorite herbs when you mix the bread. Rosemary, sage, or basil are great! If you are new to growing herbs, learn how easy it is to grow and dry herbs at home. |
| Garlic | Who doesn’t love garlic? Mince two garlic cloves and add them to the dough during the mixing step. By the way, fall is the time to plant garlic if you want to grow it in your garden. |
| Parmesan | Mix ¼ cup of parmesan cheese into the dough and make some cheesy bread. |
| Salt | Sprinkle coarse and flaky sea salt on the loaf before baking. |
How to Make No Knead Bread Mix
Assembling and Baking Supplies
- Jar and Lid – I love Mason jars, but you can use any quart-size glass jar with a tight-fitting lid. If you are having difficulty finding jar lids, try these two sources. Denali Canning Lids and Rings (use code “SPENDNSAVE” to get a 15% discount for every $75 order) or For Jars (use code “Modern10” for 10% off).
- Canning Funnel – It’s best to use a wide-mouth canning funnel to pour the ingredients into the jar.
- Bowl – A medium to large bowl works well for mixing.
- Measuring Utensils – You will need measuring cups for wet and dry ingredients.
- Whisk – This whisk works great for mixing dry ingredients and dough.
- Baking Stone – This baking stone works well. Pro-Tip: You can also use a large cast iron skillet. I bake Grandma’s homemade dinner rolls and cinnamon rolls in my cast iron skillet. You can use a bread pan if you don’t have a large cast iron skillet. If you prefer the shape of a bread pan, use that route. It looks rustic when done on the stone or skillet, but all the methods will bake fine.
- Bread Tools – These tools are optional, but I will never bake bread again without this wooden bench knife. It’s incredible how many ways you can use a wooden bench knife in the kitchen.
Ingredients
Dry Ingredients for Jar
- Flour – Bread, all-purpose, or whole wheat flour works fine. If using whole wheat, cut back to 3 cups of flour and know that the shelf-life will not be as long. It’s not recommended to use freshly milled flour for the gift jars as it really should be used immediately (or stored in the freezer). If you would like to purchase flours in bulk, check out one of my favorite suppliers of natural, organic, non-GMO and environmentally friendly products. (Using coupon code “Melissa15” will get you 15% off your FIRST order of $100 or more!)
- Instant Dry Yeast – Make sure to use the active dry quick-rise yeast or your bread may not rise as much as is desired.
- Salt – Do NOT skip the salt! If you’ve ever made a loaf of bread without it, you’ll know why. Salt=flavor! Redmond Sea Salt is my go-to salt in the kitchen. (Get 15% off with coupon code “Pioneering” at checkout.)
A full ingredient list with exact amounts can be found in the recipe card below.
Ingredients for Baking
- Water – You need to use warm water (not hot).
- Vinegar – I recommend raw apple cider vinegar or your own homemade raw apple cider vinegar.
Instructions for Bread Mix in a Jar
Step 1: Whisk together flour, yeast, and salt.
Step 2: Place a canning funnel on top of the jar and transfer the mixture into the jar.
Step 3: Tap down the jar, if needed, so all the flour mixture fits.
Step 4: Add a lid and decorate as you wish.
Pro Tip: If you are giving the jar as a gift, write the remaining ingredients and instructions for baking on a card and attach it to the jar.
Instructions for Baking Bread
Step 1: Pour the jar’s contents, water, and vinegar into a mixing bowl.
Step 2: Mix with your hands until no dry patches remain and a ball of dough can be formed. No need to knead!
Step 3: Cover the dough ball with a kitchen towel and let it rise in a warm, room-temperature area of your kitchen for 1½-2 hours. It should double in size.
Step 4: Preheat the oven to 450°F. If using a baking stone or cast iron, preheat that as well.
Step 4: Preheat the oven to 450°F. If using a baking stone or cast iron, preheat that as well.
Step 5: Punch the dough, remove it from the bowl, and turn it onto a lightly floured surface.
Step 6: Using your hands, pull down the sides until the dough forms a round loaf. It will be more rustic and less elastic than a typical loaf because we’re skipping the kneading portion.
Step 7: Place dough on a piece of parchment. Let rest for 40 minutes.
Step 8: Before baking, dust the top with a small amount of flour and gently rub it over the surface. Slash it with a bread lame into any pattern you’d like.
Step 9: Remove the stone or cast iron from the oven and carefully transfer the dough with the parchment onto the baking stone.
Step 10: Bake for 30 minutes, uncovered, or until golden brown on top.
Let cool completely on a wire rack before slicing and eating.
Did you make this recipe? If you tried this no-knead bread mix in a jar or any other recipe on my website, please leave a?star rating and let me know how it went in the?comments below!
FAQ’s
What makes a great DIY gift idea?
A great DIY gift is personal and thoughtful. For the foodie in your life, this homemade bread mix in a jar fits the bill. It’s unique and customizable, making it a hit with anyone, no matter their baking skills.
What’s the difference between bread mix and bread flour?
Bread mix includes flour, yeast, salt, and sometimes extra flavorings all mixed together. Bread flour, however, is just flour, needing you to add the other ingredients yourself. This makes bread mix easier to use, especially for beginners.
What are the essential ingredients for a bread mix?
The basic ingredients for bread mix are flour, yeast, salt, and sugar. You can also add herbs, spices, dried fruit, or nuts for extra flavor and texture.
How do I assemble the bread mix in a jar?
To make a bread mix in a jar, layer dry ingredients in a clean, airtight container like a Mason jar. Start with flour, then add yeast, salt, and other ingredients. Make sure to measure each layer accurately to keep the mix balanced. You can also decorate the jar with ribbons or labels for a nice touch.
How long does bread mix in a jar last?
A bread mix in a jar can last months if stored right. Keep it in a cool, dry place, away from sunlight and heat. Always seal the jar tightly to keep it fresh. With proper storage, your mix can stay good for up to 6 months.
Can I make pizza with bread mix?
Yes, you can make pizza dough with bread mix. Just adjust the recipe a bit by adding more water or oil. This way, you get a crispy, tasty crust. It’s a great way to make homemade pizzas like Chicken Alfredo Pizza.
What are some creative recipe variations using bread mix?
Bread mix is versatile for many recipes. For sweet breads, add dried fruit, nuts, or cinnamon and sugar. For savory, try herbs, cheese, or roasted veggies. You can also experiment with different flours and add-ins for unique loaves.
What are common issues with bread mix, and how can I troubleshoot them?
Common bread mix issues include uneven results, dense texture, or rise problems. To fix these, follow the recipe closely, especially with proofing times and oven temperatures. Also, check your ingredients’ freshness, as old yeast or flour can spoil the bread. With practice, you’ll get the hang of making perfect bread with your mix.
More Posts You May Enjoy
- Homemade Cake Mix Recipe in a Jar
- DIY Brownie Mix in Jar
- Homemade Pancake Mix
- DIY Muffin Mix
- Biscuit Mix in a Jar
- Homemade Oatmeal Mix
- Spice Mixes and Herb Blends
- From Scratch Hot Cocoa Mix 3 Ways!)
Bread Mix in a Jar Recipe
Equipment
- Jar With Airtight Lid
- Canning Funnel
- Measuring Utensils
- Bowl
- Whisk
- Baking Stone and Parchment Paper or large well-greased cast iron skillet for baking the bread
Ingredients
Ingredients for the Jar
- 3 1/2 cups Bread Flour You can substitute all-purpose flour, but if using whole wheat, cut back to 3 cups.
- 2 teaspoons Instant Yeast
- 2 teaspoons Salt
Ingredients for Baking
- 1 1/4 cups Water
- 1 Tablespoon Raw Apple Cider Vinegar
Instructions
Instructions for the Jar
- Whisk together flour, yeast, and salt.
- Place a canning funnel on top of the jar and transfer the mixture into the jar.
- Place a lid on the jar and decorate as you wish.
- If you are giving the jar as a gift, write the remaining ingredients and instructions for baking on a card and attach it to the jar.
Instructions for Baking the Bread
- Pour the jar’s contents, water, and vinegar into a mixing bowl.
- Stir until no dry patches remain, and a ball of dough can be formed. No need to knead!
- Cover the dough ball with a kitchen towel and let it rise in a warm, room-temperature area of your kitchen for 1½-2 hours. It should double in size.
- Preheat the oven to 450°F. If using a baking stone or cast iron, preheat that as well.
- Punch the dough, remove it from the bowl, and turn it onto a lightly floured surface.
- Using your hands, pull down the sides until the dough forms a round loaf. It will be more rustic and less elastic than a typical loaf because we’re skipping the kneading portion.
- Place on a piece of parchment. Let rest for 40 minutes.
- Before baking, dust the top with a small amount of flour and gently rub it over the surface. Slash it with a bread lame into any pattern you’d like.
- Remove the stone or cast iron from the oven and carefully transfer the dough with the parchment onto the baking stone.
- Bake for 30 minutes, uncovered, or until golden brown on top.
- Let cool completely on a wire rack before slicing and eating.
Notes
| Variation | Description |
| Herbs | Stir in your favorite herbs when you mix the bread. Rosemary, sage, or basil are great! If you are new to growing herbs, learn how easy it is to grow and dry herbs at home. |
| Garlic | Who doesn’t love garlic? Mince two garlic cloves and add them to the dough during the mixing step. By the way, fall is the time to plant garlic if you want to grow it in your garden. |
| Parmesan | Mix ¼ cup of parmesan cheese into the dough and make some cheesy bread. |
| Salt | Sprinkle coarse and flaky sea salt on the loaf before baking. |
Thank you for this recipe. I tried it out and it is delicious. I do have one request though. Would you consider redoing the video so that it matches this jar recipe? That way when you give it as a gift, you can suggest your recipient watch the video and the instructions will match. While the video you have is great, it causes confusion with the differences with the changes you have made for the jar recipe.
How long can you store this mix? I was thinking of preparing a bunch to have on hand.
it was the best recipe ever im rilly bad at baking and this was rilly esye
still wondering if this can be done in a Dutch Oven or Cookie Sheet
Can you use gluten-free flour?
No, you can’t sub gluten-free flour one for one in bread recipes.
No, you can’t sub gluten-free flour one for one in bread recipes.
Hello..I thought of giving this No-knead bread in a jar as gifts this year. I decided to make it before giving it. I found I needed to add a little more water. The dough was very sticky. Also the recipe didn’t mention spraying the bowl so the dough doesn’t stick. It is rising now. I am wondering if this bread is going to be heavy. Guess I’ll find out after I bake it. I am thinking this will not be good for a novice baker. Thoughts, ideas welcome
No-knead dough is wetter than knead recipes, it’s sticky. I don’t spray my bowls and it’s not heavy. I recommend watching the video on forming the loaf here https://melissaknorris.com/pioneering-today-bake-your-own-bread-no-kneading/ I typically let the dough chill in the fridge but this tutorial/recipe was adapted by Maria and she’s had great success just baking it then.
I can’t find the no knead bread recipe in a jar in your HandMade book. The online recipe says to use 4 1/2 cups flour which doesn’t fit in a quart jar. Yikes! What to do?! I’m trying to make it for a Christmas gift. Please help.
Hi Judy,
My original recipe makes two loaves and calls for 6 and 1/2 cups bread flour so you could make this with 3 and 1/4 cups flour for a slightly smaller loaf. Flour will settle so you can lightly tamp the jar to see if you can get the rest of the flour to settle and top it off, if not, it will still bake up fine without all of the flour. I’ll edit the recipe above for anyone else finding difficulty. Thank you!
This recipe is off. It is too much flour I believe. 4 1/2 cups flour does not fit in a quart jar for this gift in a jar to work. Please advise what change needs to be made. Thank you. Judy
Hey there Melissa! I was wondering if I could half the recipe for smaller jars. In that case, what amount of time should the loaf bake for? Also, would baking it on a cookie sheet work? The friend I intend to give this to does not have access to a baking stone. Thanks!
Yes or a cast iron skillet. I’m not sure what the baking time would be for a smaller loaf as I haven’t tested it.
I couldn’t make this recipe work as is. I am wondering if your recipe has a typo. Instead of 1 1/4 c of water, should it be 2 1/4, Typically flour to water ratio in bread is about 2:1.
What about if I use Spelt Flour? Would I still need to use the vital wheat gluten I have on hand?
Spelt works but you’ll likely want to increase it slightly. I find spelt tend to spread out when baking so the loaf might not be as tall. If you have the vital wheat gluten you can use it but you don’t have too. Spelt has less gluten than regular bread flour but it still works for bread.
I too have a very very dry dough. We’ll see. I am mostly looking for a no knead bread recipe that’s that’s on the counter for one hour after mixing and then you bake it. None of the fuss.
Hi Melissa, if I make the no-knead bread dry mix ahead of time, how long does it last in the storage cabinet?
The main thing that would expire would be the yeast. So you could leave out the yeast for long term storage and add it in at the time of baking. Otherwise, you’d go by the expiration date on your yeast packet.
We are trying this recipe today. We mixed the dry ingredients at a museum event this week and added the wet today. It doesn’t seem like the dough rose at all. Should we bake it anyway?
How long did you let the dough rise for? Was it in a warm spot? If it didn’t rise at all, you can mix in more yeast now, but it does need to rise otherwise the bread will be pretty dense if the yeast isn’t active.
[…] Source : Melissa K. Norris […]
Add qtr tsp ginger powder to the mix. It prolongs life of loaf.
[…] DIY No Knead Bread Mix in a Jar from Melissa Norris […]
Is it possible to make this recipe gluten-free? How would I do that? Thanks – looking forward to making some of these for Christmas gifts for coworkers this year.
Stephanie,
You could try using a gluten free flour, but you’d need to add some type of binder I believe and increase the liquid. I’ve never tried this gluten free so unfortunately, I don’t have any tips on how to adapt it for you.
Thank you so much – I really appreciate your reply. 🙂
[…] the baker, a basket with homemade bread mix in a jar and linen bread bags along with some homemade extracts and herbal infused honey would be a […]
Am I able to make a large amount of this for Christmas gifts and just separate into like 10 jars or would you suggest doing each jar individually?
Probably each jar to make sure there’s the correct amount of each ingredient
A quart jar is not big enough. this was disappointing as I had bought new jars for this project. 1-1/2 quart would probably work, although I don’t know if they make that size.
YES! This was my thought exactly! One quart is 4 cups, so at step one it’s already going to be overflowing! Maybe with some random jars it could work, but the standard sizes are one quart (too small) or half gallon (way too big!).
Flour settles and most people haven’t had issues getting in the jars, just gently tap the jar on the counter and the flour will settle and compact.
My recipe calls for 3 1/2 cups of flour? Has the recipe been changed?
Yes, we scaled it back to a slightly smaller loaf because some people couldn’t fit it in the jar.
I’m a little surprised that there isn’t a little bit of sugar in this and no fat at all…What does the vinegar do to it? Saw a recipe yesterday that had lemon juice in it
Debra,
The vinegar helps with the development of the gluten when it’s a no knead recipe. It creates a better and lighter texture in my opinion, plus, it provides an acid which helps this become more of a true soaked bread recipe.
All I have is active dry yeast, will that work?
Audrey,
Active dry yeast needs to be dissolved in water before adding to ingredients, so you could put it in a little plastic bag on top of the dry ingredients in the jar, with a note to dissolve yeast in water before mixing in the rest of the ingredients. Hope that helps!
Hi am making this wonderful idea as apart of my hampers this year for friends and family, i am trying to get my hands on the Ball Mason jars, and wondering what size in Ml i would need as dont want to purchase ones to big. 🙂
thanks so much will let you know how we get on. 🙂
Charlotte, please forgive my ignorance, but what does MI stand for? The size in the tutorial is a quart jar and that holds 4 cups of ingredients. I hope that helped answer your question.
[…] Consider bringing bags of flour, rolling pins, mixing bowls. If you’re brave, bring a cooler of fresh fish! Can you stomach a baking mess on your table, go for it! We’ve assembled “bread in a bag” dry ingredients with instruction cards to take home with our class before – LIKE THIS RECIPE […]
Tested this recipe today and it turned out beautifully! I used the parchment in my cast iron skillet.
I also had trouble fitting the dry ingredients in the Mason jar, so I just filled them as much as possible and used the rest in other jars I was putting together. The wet ingredients were the perfect amounts; no adjustments needed (even though the dry ingredients were less than the recipe, due to the jar size). Very good bread! So glad I gifted it to my family and friends for xmas this year!
Thanks for letting us know! So happy it turned out for you.
Help! I’m trying to make these to give out as gifts tomorrow at church but I’m having a hard time fitting all the flour into the jar. I’m using my air tamper from my canning equipment but its still not enough. Is there a trick to fitting all the flour inside?
Jennie,
Sorry, I just saw this. Some folks have had this problem and others haven’t. It must depend on the flour. I’d fit in as much as possible and not worry about it. As long as it’s a half a cup of so, it should affect the end results too much. You can always say to use a little less water when mixing up the dough and to add more if necessary.
[…] No-Knead Bread Mix in a Jar from Melissa K. Norris. […]
Does the wheat you refer to have to be wheat bread flour or is wheat flour enough?
Jeanne, wheat flour is fine. I’ve never purchased bread flour in my life and I bake all of our own bread.
Yes, you can. This is Maria’s recipe, but I’ve used it for years and only used regular yeast.
Mona,
Thanks, will change it. It won’t let me put in the “loaf” part on the recipe printable.
Mona,
I grind my own wheat and hard wheat has a higher gluten content than soft wheat. Honestly, when using all-purpose for bread, I’ve never added wheat gluten and haven’t needed too. If using all whole wheat, adding some vital wheat gluten will help the texture not be so dense. I grind the hard white wheat as most store bought whole wheat flour is made from red wheat. The hard white wheat isn’t as dense either. Thanks for your tips!
Another reader put in the comments she makes this into a pizza dough. 🙂
Allow the dough to rise and preheat the oven just before baking. 🙂 You are using the parchment paper to transfer the dough to the preheated cast iron skillet or pizza stone so you don’t have to lift a hot pan out of the oven to put the dough on. Hope that helps.
Found your recipe on Pinterest! Very nice! I also make no-knead from the 5-Minute a Day method.
Just thinking here but this presentation would also be great for pizza crust (jar gift).
My only change would be to mix the jarred ingredients with the warm water and place in the fridge overnight. The next day – MAKE PIZZA!
Just wanted to share with you as pizza is the thing I make the most with this dough, although the bread is a piece of heaven, I tell ya! 🙂
Gina,
Thanks for the tip on the pizza dough.
Also, while you’re changing “flower” to “flour,” you might want to change 450 degrres to degrees. Ha, I hadn’t even noticed the “flower” typo until someone pointed it out!
And for Serves: 1 does that mean one person eats the entire loaf of bread? I’d say Serves: 8
OR
Yield: 1 loaf or even “one 1 1/2 pound (is it?) loaf”
I’m testing this recipe today, too, before giving! Can’t wait to taste results! A quart is 4 c. so I would think a quart jar would only hold 4 cups and I, too, was wondering how I would fit 4.5 c. flour plus the salt and yeast, in the quart jar. For testing today, I just mixed it all in my bowl.
Step 1 “Stir until no dry patches remain” I had to knead it by hand for at least five minutes (I considered using the dough hooks) and had to add 2 Tbsp water in order to get it to come together. I was okay with this until I remembered, “oh yeah, this is supposed to be NO KNEAD!)
Step 2 is a bit muddy for me: I’m preheating the oven and stone to 450; is it preheating the entire time the dough is rising (40 min)? That seems like a lot of energy!
I found a cast iron skillet. Am I putting the parchment paper on the cast iron, or on the baking stone? or on the counter top, just to rise? Or is the cast iron skillet a substitute for baking stone?
In the past, I have had good success with nothing but a cookie sheet sprayed with oil and dusted with cornmeal. Although sometimes the cornmeal that is not covered with dough can scorch. No baking stone, no cast iron, no parchment paper.
I use the ABin5 method (upon which this recipe is said to be loosely based) all the time, I love it. They say they have tested using all purpose (AP) flour. I used to think the only difference between AP flour and bread flour was the glutent content, and I would just add gluten (1 tsp per cup flour) to AP flour if I wanted to call it “bread flour. But then I found out that bread flour is supposed to be made with “hard” wheat not “soft” wheat (there are different varieties of wheat: hard/soft, red/white, winter/spring wheat), and that affects the structure of the bread. AP flour is made with a mixture of both hard and soft wheat. Splitting hairs here, I know, but it might matter to somebody. I prefer to use as much whole wheat (WW) flour as possible, but ALL WW is pretty dense, so I like to use a bit of each. Hodgson Mill makes “whole wheat white” flour which is the best of both worlds: “hard” for bread products, “WW” for fiber and goodness.
I do like the look of a rustic round boule of crusty bread!
Fingers crossed!
Looking forward to gifting my loved ones with this treat!
I had to use a canning tool that normally gets air out of liquid in jars and that helped me fit all of it with room left over! Good luck!
Only calls for 3 1/2 cups flour not 4 1/2
Hi,
I can’t seem to fit 4.5 cups of flour into the quart jar. Has anyone else had this problem? I am using the Ball wide mouth jars.
Cheryl
Yes! The recipe did not fit in the quart jar. Glad I’m not the only one.
If you use a plastic knife to press the flour down into your quart jar, it will fit. That removes the air pockets that are taking up space. I just did this recipe in a regular mouth jar and when I used the plastic knife it all fit fine, with a half inch to spare.
My daughter was wondering if this recipe can be used for pizza dough. If not, do you have any suggestions as to what recipe like this one is good for pizza dough?
Thank you SO much for solving MY Christmas giving for this year 😀 Made preserves all summer but nothing to go along and this is perfect!!
I have a jar sealer with my Food Saver – would you suggest vacuum sealing the bread mix?
Can’t WAIT for the butter recipes as the last touch to my gifts <3
Celeste,
You could vacuum seal it if you think the bread won’t be made right away, but not necessary. So glad you’re enjoying these posts and ideas. I am, too!
EEK!! I am typing your instructions for my gifts and am positive that most of my recipients do NOT have a stone so will be using either cast iron or a loaf pan. Do EITHER of those methods require the pan be preheated or is that just in the case of using the stone? With that in mind, is the parchment paper a step that can be ommitted??
Thank you!!
Celeste, you don’t have to preheat the bread pan or the cast iron. The stones tend to be more sensitive to cracking with extreme temperature changes. And parchment paper just makes the bread come up easier if it happens to stick to the pan, but not necessary.
When I make my bread I like to add seeds, Oats, poppy s, sunflower, flax, etc.>>>
I just scoop it out and level it with a knife. It doesn’t have to be packed.
I was wondering if I could use regular yeast instead of the quick rising?
I was wondering if it had to be raw apple cider or just apple cider? My friends don’t like vinegar nor do we have lots of raw cider.
You don’t taste the vinegar, but it helps with the rise on no-knead breads. You can leave it out, but I personally think you get a better texture with it. You can use regular apple cider vinegar or even white vinegar.
How packed should the flour be when you are measuring it out, i.e. stir with fork? Thanks!
Hi there; I am seeking info on baking bread using a “passive”method I saw a few times on facebook. It involves mixing your favorite ingredients and then “baking” using large aluminum cans wrapped in two foam bead filled pillows (usually used as filling for bean bags), and placing all in an 18gal. storage container . I thought this would be a fun project with my grand-daughters, but lost the directions. Have you got any references to this you might send to me? Thanks a bunch.
Sorry, Katherine, I don’t. Do you mean like the wonder bag ovens?
is there an alternative to the raw apple cider vinegar? Honestly, I don’t have that and I don’t think anyone we would give this to would either. I love the idea of giving this pretty gift though! Oh, also, if I don’t have mason jars, can I put the mix into a plastic container instead – that way, it’s kind of two gifts 🙂 Thanks!
How would you recommend baking the bread without a stone?
I don’t have one and know my gift receivers don’t either.
I’m also curious about the shelf life of the mix in the jar.
Thanks!
Recipe provides options to stone (like bread pans).
What would you suggest for folks who may not have a baking stone?
Any suggestion if you don’t have a baking stone? Glad to find your blog!! Tina
Love this idea! How many loaves does one batch make?
This looks like the perfect gift idea! Would love it if you would share your post over at the HomeAcre Hop today! – Nancy
The Home Acre Hop
I was just wondering if this would work with a cookie sheet and parchment paper? As I can guarantee that my friends and family do have baking stones. Thanks for this great Christmas idea.
Should say do not.
Can you use this mix for long-term storage whats the shelf life
How long would this stay good? Is there a way to make it last longer? Refrigerator or …
Do you mean the dry mix or the baked loaf, Jenifer?
I had the same question regarding how long the dry mix will last.
Oh, heavens, Debbie, that might make a pretty loaf but it would bake funny. Thanks for letting me know so I can fix that.
Amy,
So happy you’re enjoying it, so are we!
Hello, what did I do wrong. I followed the bread recipe to a tee but it was too dry. Not enough liquid to wet dry ingredients?
Bea,
Different types of flour absorb liquid at different rates. Just add more water until it incorporates. It should be slightly more wet and sticky than regular kneading dough, but not soupy.
I am going to go and make a loaf right now. I did want to let you know that you have a typo that is kinda comical. You have dust with flower not flour.
Melissa this recipe is great. I went ahead and made a loaf today to , well, taste test of course! Can’t be giving something away if I don’t know how yummy it is. I did need to add a little more water and sort of knead a little to get a dough to form. Maybe if I had been using my mixer with the dough hook it would have gone together easier so I will try it again that way. And enjoy another loaf.
Melissa and Maria-
This looks like so much fun and would actually be a blessing to the recipient! I am working on getting away from all the commercial type gifts too because frankly we have everything we need (in fact, much more…:). I am loving the handmade Christmas series – keep up the great work!!