Jacques Pepin’s no-knead holiday bread

This is a great bread to throw together Christmas morning and then bake-off around noon. It is from Jacques Pepin,  Jacques Pepin Celebrates! available on Amazon. Jacques Pepin’s no-knead holiday bread . If you like that, try THIS no-rise bread.




Ingredients Jacques Pepin’s no-knead holiday bread

1 cup whole milk
1 package yeast
1 tsp sugar
2 eggs
1 stick softened butter
3 cups flour
1 tsp salt
2 cups grated cheddar
4 oz diced dried pear (or any other dried fruit)
1 egg with a splash of water for egg wash


Warm milk slightly, but not over 110 degrees F. In a large food processor or a stand mixer, add packet of yeast and sugar. Pour in warm milk and let stand until the yeast starts to bubble. Put mixer on low. Add all ingredients until combined except cheese and fruit. Then add cheese and fruit, mixing until just combined. Form into a ball, leave in mixing bowl. Cover in plastic wrap. Place in warm place in kitchen for 2 1/2 hours. Spray an 8×4 loaf pan with cooking spray. Add dough and form into a loaf. Loosely cover with a clean towel and let sit for an hour. After 45 minutes, turn on oven to 400 degrees F. Brush loaf with egg wash and after the hour rise, place in oven. After 15 minutes, turn down heat to 350 degrees F. Continue baking for 30 minutes. Remove from oven, let rest for 15 minutes, then invert onto a rack to cool. Serve with butter.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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