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No-Knead White Chocolate Hazelnut Artisan Bread

April 10, 2018



Why No-Knead?


 No-knead Artisan bread is something that has become one of the most popular past-times in the baking world. Why? Because it is almost magic! After a hundred years of hearing how good bread needed to be kneaded for an extensive amount of time, the concept of no-knead turned the baker's universe around. It made bread making at home accessible to even the most novice of beginners. Artisan bread has a chewy texture, crisp crust and a ton of character.  It's the purest form of wholesome goodness. That's why we've shared several No-Knead Bread recipes here on our Texas Pure Milling Blog.  Once the dough is made, you cover it for 8-12 hours and it is ready to be formed into a loaf and baked. So, if you want bread to fit into your life, instead of having to set aside a huge block of time to bake, then this is for you. 


Today's Recipe


The addition of white chocolate, hazelnuts and golden raisins to this no-knead bread give it a rich sweetness with a nutty crunch. It is a complex and delicious bread perfectly paired with cheeses and ideal for French toast. Try it at breakfast drizzled with a tart marmalade or fresh strawberry jam. We love it with a generous layer of cream cheese and a sliced ripe peaches. It is sure to become one of the most requested breads that you make. 



No Knead White Chocolate Hazelnut Artisan Bread


4 cups Texas Pure Milling Bread Flour

1 tsp salt

¼ tsp instant yeast

1 ¾ cup water, preferably purified

½ cup white chocolate chunks, chopped

1 ½ cup chopped hazelnuts

½ cup dried golden raisins


Directions:  Mix flour, salt, yeast, and water in a large bowl. Add golden raisins, chocolate chunks and chopped hazelnuts.   

Stir well to make a very soft dough, and cover the bowl with plastic wrap.

Let rest at room temperature overnight, or for at least 12 hours; the dough will be bubbly and puffy.

Turn the dough out onto a lightly floured surface, and fold it onto itself a few times. Let it rest 15 minutes, then form it into a ball. Place it in a lightly greased 4 ½ quart oven-safe pot and allow to raise 2 hours.  

During the last 30 minutes of rising, preheat the oven to 450°F.

Bake the bread for 20 minutes, then remove the lid and continue to bake another 30 to 40 minutes, until the bread is deep brown in color and an instant-read thermometer inserted into the center registers about 205°F.

Remove the crock from the oven, turn the bread onto a rack, and cool before slicing. 



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