No-Knead Applesauce Bread
Cuisine: American
Author: Adapted from "200 Fast & Easy Artisan Breads," by Judith Fertig
Prep time: 2 hours 55 mins
Cook time: 30 mins
Total time: 3 hours 25 mins
  • 6 1/2 Cups all purpose flour
  • 1 Tablespoon and 2 teaspoons instant yeast
  • 4 1/3 teaspoons fine Kosher salt
  • 2 1/8 Cups applesauce
  • 2 1/8 Cups unsweetened apple cider, warmed
  1. Add the flour to a large mixing bowl. Mix in the yeast and salt. Pour in apple sauce and cider and stir together until just moistened. Stir for 40 strokes until the dough forms a sticky mass.
  2. Cover the bowl with plastic wrap; let dough rise at room temperature for 2 hours or until it has doubled in size.
  3. On a floured counter top, divide dough into 4 pieces. Round off the sides into balls, cover with a kitchen towel, let rest 40 minutes.
  4. Dock the top of each ball with a slash about 1/2-inch deep. If dough is sticking to the counter, dust bottoms with cornmeal. Using a peel or a baking sheet, slide balls onto a hot baking stone in a 450 degrees F. oven.
  5. Bake until an internal thermometer reads at least 190 degrees F, at least 30 minutes.
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