Grammy's Kitchen · No-Knead Bread · Cinnamon Crunch Bread
One of 174 no-knead bread recipes we measured
from sallysbakingaddiction.com
106 cooks on sallysbakingaddiction.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.
| this recipe | typical | |
|---|---|---|
| liquid | 51% | 83% |
| fat | 36% | 4% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| total sugar | 47% | 2% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 122 g | 1/2 cup (120ml) buttermilk, warmed to about 110°F |
| 79 g | 1/3 cup (80ml) water, warmed to about 110°F |
| 7 g | 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet) |
| 50 g | 1/4 cup (50g) granulated sugar, divided |
| 71 g | 5 Tablespoons (71g) unsalted butter, melted + slightly cooled |
| 50 g | 1 large egg, at room temperature |
| 6 g | 1 teaspoon salt |
| 390 g | 3 cups (390g) bread flour (spooned & leveled), plus more as needed for hands/work surface |
| 43 g | 3 Tablespoons (43g) unsalted butter, extra soft |
| 67 g | 1/3 cup (67g) packed light or dark brown sugar |
| 4 g | 1 and 1/2 teaspoons ground cinnamon |
| 28 g | 2 Tablespoons (28g) unsalted butter, melted |
| 67 g | 1/3 cup (67g) packed light or dark brown sugar |
| 4 g | 1 and 1/2 teaspoons ground cinnamon |
| 5 g | 2 teaspoons all-purpose flour or bread flour |
Method: 12 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I do not have buttermilk in liquid form but keep cultured buttermilk blend in my fridge; so I’m trying to find out if anyone has ever used it for this bread? I don’t usually second-guess myself, but I’m a bit weary about the water content required for the powd” — a cook
“Hi Sally. Made this recipe today and I live by the sea where humidity is like 90% and the temperature is around 30 degrees C! I followed the recipe to a T but , 1) my dough was very stretchy and kept pulling away when trying to roll it out into a rectangle, 2)” — a cook