“Famous” No-Knead Bread

no knead

If you’re a reader of food blogs or the NY Times, you’ve probably heard of this recipe – Jim Lahey of NYC’s Sullivan Street Bakery was featured in a 2006 article, and the rest is history.  The news of a bread that you don’t have to knead – so easy a preschooler could make it – spread to home kitchens everywhere.  Oh, the Internet.

If you’ve ever been to my house, there’s a good chance you’ve tried this bread.  I make it all the time.  All it takes is mixing a few ingredients together before work, and letting it sit all day.  The yeast does all the work.  And let me tell you, having fresh bread around all the time is amazing!!!  And cheaper anddd better tasting than store-bought.

So without further ado…why don’t you head into the kitchen and throw this gem together?

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery

Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

double in size

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

fresh n hot

Yield: One 1½-pound loaf.


1 thought on ““Famous” No-Knead Bread

  1. Pingback: Sourdough Bread « Sweet Life à la Carte

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