The No-Knead Bread Course
The online self-paced course that shows you exactly how to bake fresh bread from scratch in as little as 60 minutes
Enroll in Course
Learn how to make loaf breads, no-knead dinner rolls and more from scratch. If you think you don't have time to make bread from scratch, think again. My specially developed no-knead dinner roll recipes will give you soft rolls with a pillowy interior every single time. These recipes are truly foolproof.
You cannot get this type of bread in the store. Your family will want to eat more and more. You can even give your freshly baked creations as gifts.
This course is suitable for beginners and has several variations on the classic dinner roll for variety. Video lessons include Whole Wheat dinner rolls, Crescent rolls, Parker House rolls and more.
This course is for you if....
- You have about 30 minutes a day to learn how to bake fresh bread. You get to decide how much time you spend on each lesson
- You have a working stove (electric or gas).
- You already have or are willing to purchase a few simple tools to get started.
- You are tired of paying high prices at the bakery.
- You want to feel a sense of accomplishment and impress your family and friends with you new-found bread baking skills.
- You want to know exactly what is in your bread.
- You want to eliminate as much preservative filled food as possible from your families diet.
- You want to start with the basics, then be able to brand out and create your own specialties.
I've Got Some A's For Your Q's
Q: I have tried no-knead recipes in the past, but they always produce a hard crusty type bread. Will introducing kneading into the process give me a softer bread?
A: Nope! You can make no-knead bread and still have a softer bread. What's important is the ingredients that go into the bread. My step by step videos will show you exactly how it's done once you enroll in the course.
Q: If not kneading, what simple change could I make to improve the bread, without too much risk?
A: The ingredients you add to your dough are what makes the dough soft. This course will show you step by step how to achieve the soft, pillowy dough you are looking for, without any risk at all!😃
Q: I've recently started baking more, but I also have some limited availability as to when I can do a lot of the prep work for making dinner rolls or anything that benefits most from being fresh from the oven. So, I'm curious if there are any resources on storing unbaked dough in the fridge/freezer, or parbaking to finish off at a later time?
A: Yes! There's an entire lesson, complete with video, that shows you exactly what you need to do to have fresh rolls for dinner WITHOUT starting from scratch every single day. The dough for the Rich Dinner rolls can be mad in advance and parked in the fridge for up to 2 days. So you can bake some of it on Day 1 and the rest on Day 2. The choice is yours!!!
Q: I have made bread a few times but never buns or dinner rolls. Any tips, tricks and or suggestions?
A: The entire course is full of tips, tricks and suggestions. I show you how to shape different types of rolls AND how to partially bake them in advance. I also have a bonus section on what to do with leftover scraps of dough.
Frequently Asked Questions
Your Instructor
Kalisha Blair is former restaurant chef turned stay at home mom & culinary instructor. She loves teaching beginners how to cook.
She has spent over 15 years in the restaurant industry working for various hotels, country clubs and cafes.
She is a graduate of Johnson and Wales University and has a degree in Culinary Arts as well as a degree in Hotel Restaurant Institutional management.