Recipe

No Knead Bread Recipe

Add Step-by-Step Photos	Unswissmiss / All my dishes 1 year, 3 months ago This an adaptation of Jim Lahey's No-Knead Bread recipe, published in the New York Times back in November 2006. Due to its long rising time, it takes some planning ahead, but otherwise it's super-easy and gives fabulous results. I find myself making it every 2-3 days.... More Prep:10m Cook:45m Servings:8	Unswissmiss
	easy bread

Does this look good? Yeah! / Nope

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Ingredients

3 C all-purpose flour

1 Tbsp salt

1/4 tsp instant yeast

1 5/8 C water

Directions

In a large bowl, stir together flour, salt, yeast, and water. Dough will be very shaggy and wet. It won't hold its shape. Don't worry! This is normal.

Let dough rise 12-18 hours at room temperature. The dough is ready when it's doubled in volume and the entire surface is pocked with bubbles.

Place a 6-8 quart heavy covered pot in the oven (cast iron, enamel, Pyrex, or ceramic), and preheat the oven to 450°F. When the oven reaches the desired temperature, take out the pot and lid.

Pour the dough directly into the pot, scraping out any residue from the bowl. (The dough should be elastic and pull into long strands as it stretches.)

Immediately cover with the lid, shake once or twice to make sure the dough is evenly distributed, and slide the whole thing into the oven.

Bake for 30 minutes.

Remove lid and bake for another 15-30 minutes, until crust is golden-brown.

Cool on a rack.

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Comments

24thesweed 1 year, 3 months ago said:
This bread looks really good and easy to make. Thanks for sharing this one.

katk906862 1 year, 2 months ago said:
I would like to make this. Do you have to cover the dough with a towel or anything when it's rising? I've only made bread once a long time ago! Thanks!

sunny 1 year, 1 month ago said:
I absolutely suck at making bread and this looks easy enough for even me. Thanks!

sher 1 year, 1 month ago said:
Bread is a favorite of mine looking forward to trying this one

tablespoons 1 year ago said:
I made this first time a few months ago, after I bought a fake Le Creuset cast-iron pot from Ikea--and it was fabulous! I made it with half whole wheat flour and it tasted great!

vivian 1 year ago said:
Will definitely make this it looks sooo easy.
I love bread making
Thanks

msbooch75 1 year ago said:
Haven't made bread in years, so I will give this a try. I must find cast iron pot before I start this. Maybe on ebay. Thanks

mellian 8 months, 2 weeks ago said:
What a different bread recipe. I have a 14" cast iron skillet that would be perfect for this recipe.

nakedchef 7 months ago said:
Really no knead?
I have to try this, thanks

httpmom 3 months, 2 weeks ago said:
This bread was a huge hit since it first got printed in the NYT. It was also the talk of the Internet at the time. I have made it at least a dozen times and it comes out tasting like an expensive artisan loaf every time. Worth the rise time. Thanks for sharing here!

tinadunlap 3 months, 1 week ago said:
Already mixed it up, and it's sitting on my counter. company all in their rooms resting and i' right behind them. what luck bread rising while i'm sleeping. this web site is a gas, gas,gas!! i guess tomorrow i'llet you know how it turned out. however from all the great comments, no worries.good-night, tina d

tinadunlap 3 months, 1 week ago said:
Bread out of the oven. the hour of waiting time, seemed long for my husband who had been smelling it . i was outside with company. well, this is the BEST bread i have ever had. will surely pass out the recipe every chance i get. tomorrow more company arrives and as it's 10:30p.m. here in florida, usa i'll be about the loaf for tomorrow. hope someone has a good regime for exercise. i give this recipe all the stars that i'll allowed. if it's only 5, seems like a gyp to me, this needs 10 stars. thanks, tina d

carmenperez 2 months, 3 weeks ago said:
Wawww how easy this sounds keeper ty sweetie

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Alterations

unswissmiss 1 year ago said:
For fresh yeast, use about 1/16 of a 42g cube.

With my metric convection oven, I bake at 220 C for 30 mins with the lid on, then 5-10 mins with the lid off.

I sometimes substitute 1 C wheat flour, and/or add 1/4 C wheat germ to the dough. (The wheat flour makes the dough look a bit reddish, though.)

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