Grammy's Kitchen · No-Knead Bread · Irish Soda Bread
One of 174 no-knead bread recipes we measured
from natashaskitchen.com
398 cooks on natashaskitchen.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 | 89% | 83% |
| fat | 18% | 4% |
| salt | 1% | 2% |
| yeast | 1% | 1% |
| total sugar | 10% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 480 g | 4 cups all-purpose flour (plus 1/4 cup more for dusting) |
| 50 g | 1/4 cup granulated sugar |
| 6 g | 1 tsp sea salt |
| 5 g | 1 tsp baking soda |
| 85 g | 6 Tbsp cold unsalted butter (plus 1/2 Tbsp to grease pan) |
| 429 g | 1 3/4 cups cold lowfat buttermilk or kefir |
| 50 g | 1 large egg (cold) |
| 100 g | 1 cup raisins or dried cranberries (optional) |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love this recipe! I've made it over a dozen times at this point, and it's always a hit. Something I like to do is to use my blender to cut the butter into the flour. A few quick pulses, and it is done. I personally think I get a more even distribution of b” — a cook, 5★
“The first time I made it was good but I perfected it the second time by increasing the sugar to 1/3 cup and cooking for less time on a lower temperature. Did 350 degrees for 40 minutes and it was perfect.” — a cook, 4★