If you’re searching for a fuss-free bread that melts in your mouth and fits any meal, look no further than No-Knead Spoon Bread. This recipe is a beloved staple in my kitchen, not just for its fluffy, tender texture but also for its reliability: you mix, scoop, and bake your way to pillowy rolls in no time at all. Whether you’re a seasoned baker or a total beginner, this bread is as inviting to make as it is to eat, and I can’t wait for you to discover just how easy and satisfying homemade bread can be!
Ingredients You’ll Need
One of the best parts about No-Knead Spoon Bread is the short, smart list of ingredients. Each one plays an essential role: from the rich tenderness of milk and eggs to the subtle sweetness of sugar and the comforting finish of golden flour. These pantry staples come together to create something so much greater than the sum of their parts.
- Milk: Adds richness and helps create a soft, tender crumb in your spoon bread.
- Eggs: Bring structure and extra moistness for those irresistibly fluffy rolls.
- Sugar: Gives just a touch of sweetness and helps feed the yeast for a gentle rise.
- Active dry yeast: The secret to light, airy bread with the most delicate chew.
- Vegetable oil: Ensures your No-Knead Spoon Bread stays wonderfully moist and never dry.
- All-purpose flour: Provides the body that holds everything together—measure carefully for just the right texture.
- Salt: Wakes up all the flavors and rounds everything out with a savory finish.
How to Make No-Knead Spoon Bread
Step 1: Mix the Liquids
In a large bowl, pour in your milk, crack in the eggs, sprinkle over the sugar, add the yeast, and drizzle the vegetable oil. Whisk everything together for about a minute, ensuring the yeast dissolves completely—this is what guarantees every bit of your No-Knead Spoon Bread will rise evenly.
Step 2: Add the Flour
Add half of your flour to the bowl and stir vigorously with a wooden spoon or sturdy spatula for around two minutes. This starts forming the dough’s structure. Next, add the remaining flour and salt, and mix thoroughly until your dough becomes smooth and slightly sticky—about five to seven minutes of easy stirring. If it seems too loose, sprinkle in a little extra flour (up to 60 grams) until you have a dough that’s soft but not runny.
Step 3: Shape the Rolls
Generously oil two spoons—this is the trick for effortlessly working with sticky dough—and scoop up small portions, dropping them onto a greased baking sheet. This spooning method gives No-Knead Spoon Bread its rustic charm. Cover with a clean towel and let the dough rise until doubled in size, letting the yeast work its magic.
Step 4: Finish
Gently brush each roll with egg yolk before baking. This little step adds a beautiful golden sheen and a hint of richness that you’ll adore on your No-Knead Spoon Bread.
Step 5: Bake
Preheat your oven to 180 °C (350 °F). Slide in your baking sheet and bake the rolls for about 20 minutes, until they’re puffed, fragrant, and beautifully golden brown on top. The kitchen aroma will have everyone gathering around!
Step 6: Serve
Let your fresh bread cool for just a few minutes before serving. The outside is delicate and the inside is soft enough to scoop up with a spoon—hence the name. Serve warm and enjoy the comforting taste of homemade bread at its best.
How to Serve No-Knead Spoon Bread
Garnishes
No-Knead Spoon Bread shines with just a little finishing touch. Try brushing the tops with melted butter right out of the oven, adding a sprinkle of flaky sea salt, or tossing on some freshly chopped herbs like parsley or chives for a pop of color and flavor.
Side Dishes
This bread is an instant hit alongside cozy soups, hearty stews, or crisp salads. It’s also perfect for mopping up gravies, or as a comforting breakfast treat next to soft eggs and jam. However you serve it, No-Knead Spoon Bread is guaranteed to make every meal feel special.
Creative Ways to Present
If you want to impress, serve No-Knead Spoon Bread in a basket lined with a colorful tea towel, or arrange the rolls on a wooden board with honey butter, whipped feta, or herbed cream cheese. Leftovers make divine sliders—just split, fill, and savor!
Make Ahead and Storage
Storing Leftovers
After your meal, store any extra No-Knead Spoon Bread in an airtight container at room temperature for up to two days. It stays soft and fresh, making it perfect for quick snacks or easy lunchtime sandwiches the next day.
Freezing
You can absolutely freeze No-Knead Spoon Bread for later. Allow the rolls to cool completely, then pack them in a freezer-safe bag or container. They’ll keep their tender texture and lovely taste for up to three months in the freezer.
Reheating
To bring back that just-baked warmth, gently reheat No-Knead Spoon Bread in a 150 °C (300 °F) oven for 5-8 minutes, or pop individually in the microwave for about 20 seconds. For an extra treat, brush the tops with a little melted butter before warming.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! Substitute instant yeast in equal measure; you can skip dissolving it first and mix it straight into the dry ingredients for convenience.
Why is my dough too runny or too dry?
Humidity and flour brands can affect dough consistency. If your dough is runny, add a tablespoon of flour at a time until it’s just sticky; if too dry, add a tablespoon of milk until it comes together softly.
Can I make No-Knead Spoon Bread in advance?
Absolutely. Shape the dough onto the baking sheet, cover, and chill in the fridge overnight. Let it come to room temperature and rise before baking as directed.
What can I use instead of vegetable oil?
Feel free to swap in melted butter or a neutral oil like canola or sunflower. Olive oil lends a slightly savory, fruitier note that’s delicious too!
Is No-Knead Spoon Bread gluten-free friendly?
This recipe uses regular all-purpose flour, but you can experiment with a cup-for-cup gluten-free blend; just be mindful of moisture and texture adjustments.
Final Thoughts
Baking bread doesn’t have to be intimidating, and No-Knead Spoon Bread proves it every single time. I hope you give this recipe a try and experience just how joyful and approachable homemade bread can be—your kitchen will smell incredible, and your tastebuds will thank you!
Print
No-Knead Spoon Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This No-Knead Spoon Bread recipe is a simple and foolproof way to make delicious, soft rolls without the need for kneading. Perfect for beginners or anyone looking for a quick bread recipe!
Ingredients
Liquids:
- 1 ½ cups milk (360 ml)
- 2 whole eggs
- 3 tablespoons sugar (50 g)
- 1 tablespoon active dry yeast (10 g)
- 3 tablespoons vegetable oil (45 ml)
Dry Ingredients:
- 500 g all-purpose flour
- 1 teaspoon salt (5 g)
Instructions
- Mix the liquids: In a large bowl, combine the milk, eggs, sugar, yeast, and oil. Stir well for about 1 minute until the yeast is completely dissolved.
- Add the flour: Add half of the flour and stir with a wooden spoon or spatula for about 2 minutes. Then, add the remaining flour along with the salt and mix until the dough is smooth (about 5 to 7 minutes). The dough should be slightly sticky but not runny. If it’s too soft, add up to 60 g extra flour.
- Shape the rolls: Grease two spoons with oil and use them to scoop small portions of the dough. Place onto a greased baking sheet. Cover and let rise until doubled in size.
- Finish: Brush the rolls with egg yolk before baking.
- Bake: Place in a preheated oven at 180 °C (350 °F) for about 20 minutes, or until golden brown.
- Serve: Let cool slightly and enjoy the soft, fragrant rolls!
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 6g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
