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The super fluff! It's my no-knead Moon Bread recipe but made with rapid-rise yeast so that it takes half the time--ideal for day baking. And I added honey for a hint of sweetness, which you don't taste immediately...but you'll notice a slight softness to the flavor as you chew. It's majorly delicious and tops my list for texture.

Don't like honey? Maple syrup works great and gives a slight caramel flavor.

Notes: Yeast is Rapid Rise.


Ingredients: 1 1/2 cups lukewarm water, 1/2 tsp. rapid-rise yeast, 1 1/2 tsp. sea salt, 1 tbsp. honey, 3 cups of all-purpose flour.

Makes one large boule.

1. Prep: Combine yeast and water in a large bowl, swish a bit, then add salt, honey, and flour. Mix well; the dough will be shaggy and sticky- that's perfect.

2. Rise: Cover the bowl with plastic wrap and place it in a warm spot, like in the oven, for 2 to 2 1/2 hours. When you check it, it will be expanded, almost to the top of the bowl, with active bubbles all over.

3. Second prep: Flour your hands very well and a surface. Gather the dough to "fall" out of the bowl onto the floured surface. Using your hands, make a basic ball shape, gather the sides and wrap them underneath a couple of times.

4. Optional: Lay the bread ball onto a piece of parchment paper and move it back into the bowl. Cover with a towel for the second rise of 30 minutes. Put a Dutch oven (or sizeable oven-proof baking vessel with a lid) into the oven and preheat to 450* F.

5. Bake: Pick up the parchment paper with the bread ball, and place it into the Dutch oven. Cover and bake for 35 minutes. Remove the lid and bake for 10 minutes longer, until golden, crackly-topped, and hollow-sounding when you tap it. Cool it for 5 minutes before tearing into it!

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1 opmerking

25 jan.

This is my new favorite bread! So easy and so good!😋

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