Easy Bacon No Knead Bread

Hey there, fellow food enthusiasts!

Life lately has been a whirlwind of puppy antics and kitchen experiments, but I couldn’t resist popping in to share a recipe that’s been simmering on the back burner for far too long – Bacon No Knead Bread!

Remember when we delved into the deliciousness of my Chinese Bacon Buns? Well, this time, we’re taking that bacon goodness and folding it right into Jim Lahey’s iconic no-knead bread recipe. Inspired by Two Red Bowls‘ ingenious idea of mixing pork sung into dough, I figured, why not swap it out for bacon?

The result? Pure magic, my friends. Picture this: savory, applewood smoked bacon, gently woven throughout each fluffy slice of bread, complementing, rather than overpowering, that coveted Maillard-crusty goodness. And the best part? It’s just five minutes to mix the dough one day, five more to shape it the next, and a mere 40 minutes in the oven.

But hey, if you’re feeling a bit unsure, fret not! I’ve got you covered with a step-by-step video guide. Just click below to watch and get all the guidance you need to whip up this savory delight in no time.

So, as we bid farewell to the chilly embrace of winter and eagerly anticipate the budding warmth of spring, let’s cozy up with comforting recipes like Joe’s Midnight Special that’ll warm both body and soul. And what better way to do that than with a slice of freshly baked Bacon No Knead Bread?

I hope this recipe adds a dash of joy to your kitchen adventures. Until next time, happy cooking!

Robin Ward

Bacon No Knead Bread

Bacon No Knead Bread puts a savory twist on Jim Lahey's famous recipe, seamlessly blending smoky bacon into every delicious bite. With its crispy crust and fluffy interior, it's a mouthwatering treat that's simple to make and impossible to resist!

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Prep Time 12 hours hrs 10 minutes mins

Cook Time 40 minutes mins

Total Time 12 hours hrs 50 minutes mins

Servings: 10

Course: Appetizer, Bread, Breakfast, dinner, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups warm water (just warm to the touch)
• 1 tsp sugar
• ½ tsp yeast, instant or active dry
• 3 cups bread or all-purpose flour (375 grams) Plus more for dusting and shaping.
• 6-8 strips bacon, cooked and chopped (about 1-1½ cups)
• 1 tsp salt

Equipment

• 4 to 5 qt. Dutch oven with lid

Method

 

1. Start by mixing warm water, sugar, and yeast in a measuring cup (optional but gets the yeast going). In a large bowl, combine flour and salt.
2. Pour the yeast mixture into the flour mixture and mix until everything is well combined. Cover the bowl and let the dough sit for 12-18 hours. I personally prefer refrigerating the dough during this time for enhanced flavor, but room temperature works too.
3. After the resting period, the dough should double in size and flatten at the top of the bowl. Transfer the dough onto a floured surface, fold about 4 times, sprinkle the cooked chopped bacon, then fold the dough over and shape it into a smooth ball, ensuring the bacon is enclosed inside.
4. Line the bowl with parchment paper and place the dough ball back into the bowl. Dust the top with flour and let it rise for another 2-4 hours, until it doubles in size again and doesn't bounce back when pressed.
5. Preheat the oven to 450 degrees Fahrenheit with a Dutch oven inside for about 30 minutes before the dough is ready. When both are preheated, transfer the dough into the Dutch oven using the parchment paper. Cover with the lid and bake for 30 minutes.
6. After 30 minutes, remove the lid and bake for an additional 15 minutes or until the bread is richly browned on top and crusty the way you want it.
7. Allow the bread to cool before slicing. It's hot! Enjoy it with a smear of butter and a drizzle of maple syrup. It also makes fantastic garlic bread the next day!

Notes

• If you don’t have a Dutch oven, you can use a oven safe stock pot that is 4-5 qts. with a lid that is oven safe.  Don’t pre-heat the stock pot or the bread will burn. Just put the bread into a cold pot and bake as directed.
• No lid? You can use a sheet pan.  The idea is to keep steam in the pot to create a wonderfully crunchy crust.

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