Deep Covered Baker No-Knead Bread


  • 3 cups (750 mL) all-purpose flour
  • 1-2 tbsp (15-30 mL) Pantry® Seasoning Mix or Rub (see Cook’s Tip)
  • 1 tsp (5 mL) quick-rising yeast
  • 1 tsp (5 mL) salt
  • 1 1/2 cups (375 mL) water
  • 3 tbsp (45 mL) canola or olive oil, divided (see Cook’s Tip)


  1. Mix flour, seasoning mix, yeast and salt in large Bamboo Fiber Bowl. Add water and 2 tbsp (30 mL) of the oil to flour mixture; stir until blended. (Dough will be slightly sticky.)

  2. Cover bowl with plastic wrap and let rise at room temperature 6-10 hours or until dough is doubled in size.

  3. Brush Deep Covered Baker with remaining 1 tbsp (15 mL) oil using Chef’s Silicone Basting Brush.

  4. Place dough onto a floured Pastry Mat; lightly sprinkle top of dough with flour. Fold dough over itself three or four times and place in baker.

  5. Microwave 2 cups (500 mL) water in Small Batter Bowl on HIGH 3-5 minutes or until boiling.

  6. Place uncovered baker into a cold oven and place batter bowl next to baker. Close oven. Let dough rise 1 hour or until doubled in size.

  7. Carefully remove baker from oven to avoid deflating dough. Remove batter bowl from oven. Preheat oven to 450°F (230°C).

  8. Cover baker with lid and bake 30 minutes. Remove lid and bake another 10-15 minutes or until bread is deep golden brown.

  9. Remove baker from oven. Carefully remove bread from baker to Stackable Cooling Rack; cool at least 20 minutes.


  • 12  servings

Nutrients per serving:

Calories 150, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 24 g, Fiber 1 g, Protein 3 g

Cook's Tips:

Any of the following Pantry® items can be used: All-Purpose Dill, Chive & Tarragon, Herbs de Provence, or Italian Seasoning Mix; Crushed Peppercorn & Garlic, Fennel & Herb or Garlic & Herb Rub.

Garlic Oil can be substituted for the canola or olive oil, if desired.

This recipe can be made in the Round Covered Baker, if desired. Simply halve the ingredients and prepare as directed above.

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