Grammy's Kitchen · No-Knead Bread · Homemade Cinnamon Swirl Bread
One of 174 no-knead bread recipes we measured
from sallysbakingaddiction.com
175 cooks on sallysbakingaddiction.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.
| this recipe | typical | |
|---|---|---|
| liquid | 62% | 83% |
| fat | 18% | 4% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| total sugar | 26% | 2% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 118 g | 1/2 cup (120ml) water, warmed to about 110°F (43°C) |
| 122 g | 1/2 cup (120ml) whole milk, warmed to about 110°F (43°C) |
| 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 |
| 56 g | 4 Tablespoons (1/4 cup; 56g) unsalted butter, softened to room temperature and cut in 4 pieces |
| 390 g | 3 cups (390g) bread flour (spooned & leveled), plus more as needed |
| 6 g | 1 teaspoon salt |
| 50 g | 1 egg white, beaten |
| 50 g | 1/4 cup (50g) granulated sugar |
| 6 g | 2 teaspoons ground cinnamon |
| 14 g | 1 Tablespoon (14g) unsalted butter, melted |
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 doubled this loaf when I first made it. I always make bread dough by hand because I like feeling the dough is ready. I raise it in one massive bowl (ceramic baking bowl which holds more than 2L liquid (8 1/3 cups liquid for reference) so the dough make up a ” — a cook
“I have made this bread at least 10 times and have enjoyed it every time. The recipe is free of glitches if I don’t refrigerate the dough. I, however, want to share my experience with the slow rise: When I refrigerate the dough, it never doubles in bulk. Is thi” — a cook