Wednesday, March 2, 2011

No-Knead Bread


I have finally jumped on the no-knead bread wagon and am loving the ride. It's almost like magic how you can use so little yeast, leave the dough on your counter, and then wind up with a loaf of bread that looks like it came from a bakery. Crusty on the outside, moist and chewy on the inside, I guarantee you will fall in love with this bread. My family consumed slice after slice and then proceeded to "order" several more loaves from me. I feel like a bakery already.

No-Knead Bread (from the New York Times)



1 1/2 c. all-purpose flour
1 1/2 c. bread flour
1/4 tsp. yeast
1 1/4 tsp. salt
1 5/8 c. water
cornmeal

In a large bowl, combine flour, yeast, and salt. Add the 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.

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

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 an dust with more flour, bran, or cornmeal. Cover with another cotton towel and let rise for 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.

At least a half-hour before dough is ready, heat oven to 400F. Put a 6-8 quart heavy covered pot or ceramic baking dish in oven as it heats. When dough is ready, carefully remove it from the oven. Slide your hand under the towel and turn dough over into pot, seam side up; it may look like a mess, but that is okay. 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 15-30 minutes, until loaf is beautifully browned. Cool on a rack.

This recipe is linked to:
Rook 17
Recipes I Can't Wait to Try
Recipe Swap Thursday
Friday Potluck
Fat Camp Fridays

Decidedly Healthy or Horridly Decadent
What's Cookin' in the Kitchen

36 comments:

  1. I've been making the Artisan Bread in 5 Minutes for years now, we all love it! Might try the NYT one some day to see how different they are:@)

    ReplyDelete
  2. Looks awesome! I love that stuff.

    ReplyDelete
  3. Sometimes I need to good kneading session to help release some tension and stress. I also really love punching that dough down, haha! Take that! On the other hand I do love a no knead bread and this looks beautiful!

    ReplyDelete
  4. Wow, I will have to try this. I am yeast challenged:) Your bread looks great.

    ReplyDelete
  5. What a beautiful loaf....I'm not surprised the family has put in a standing order ehehehe. ;)

    ReplyDelete
  6. Looks amazing! I love the bread with huge, cavernous holes throughout. This loaf wouldn't last long in my kitchen! I really have to give this no-knead bread a try.

    ReplyDelete
  7. Lisa your bread is stunning! Nothing better than fresh bread, ok fresh bread and real butter!

    ReplyDelete
  8. I really want to try this, Lisa. Thanks for posting this today!

    ReplyDelete
  9. i love it when "orders" come in! It makes me feel so honoured! and i can see why this bread rakes in all that orders. It looks perfect!

    ReplyDelete
  10. I've jumped on the bandwagon too :) What's not to love about easy to make bread that is delicious? Have a nice day!

    ReplyDelete
  11. Yum!!! It looks great and I will have to give it a try! Thanks!

    ReplyDelete
  12. Same as Happier Than a Pig in Mud, I have been making the artisan bread for awhile now... only issue I have is... if it is going to take 2 days to make why not just make kneaded bread

    ReplyDelete
  13. I've been making no knead bread for several years now. I use the method from Artisan Bread in Five Minutes A Day. Fantastic! The dough makes enough for four big loaves or 8 small or rolls.. you get the idea. The best part? You store the dough in the fridge for up to 2 weeks and just pull off what you need. Instant homemade bread!

    ReplyDelete
  14. The only reason I usually avoid bread is because it takes so long and needs TLC..well this sounds doable and delicious to me! :-)

    ReplyDelete
  15. I love no-knead bread. My daughter, Kelly, first sent me a recipe she saw in the NY Times. It really does make a truly Artisan-looking bread with that crunchy crust and soft insides. And, with your recipe, you still have time to do so many other things while you let it rest before baking. Thank you for sharing, Susan

    ReplyDelete
  16. That look so amazing and wonderful. I am afraid I would eat that whole loaf myself. I am going to try this.

    ReplyDelete
  17. Que lindo o teu pão Lisa!!!
    E parece bem fácil de fazer!
    Uma delícia!

    ReplyDelete
  18. What beautiful looking bread! I don't often miss it (being gluten-free) but you may have gotten me this time... ;-)

    ReplyDelete
  19. I bet that would work with sweet rolls too.... i shall try it!

    ReplyDelete
  20. I make no knead breads,..but don't own a big ceramic pot with lid.... so, I just freeform it on a baking sheet. Still makes great bread...but some day...I suppose I will have to break down and buy a bit pot..... boy, will I be ticked if it is absolutely not one bit better. Come to think of it... perhaps I'll borrow one to try it first.... and not waste my $$$$

    ReplyDelete
  21. no knead bread!? what more would you knead.. i mean need!

    thanks for sharing and stop by my fish link up if you have a recipe to share!

    ReplyDelete
  22. I just ordered the book Artisan Bread in 5 minutes, and every time I come across blogs with no-knead bread recipes I want to go check my Amazon order status to see if its on its way yet!

    ReplyDelete
  23. Wish all of the network of friends have a new start .

    hope you have a great 2011. Thanks for the link, sweetie!
    Titanium Necklaces

    ReplyDelete
  24. I love no knead bread! Your bread looks so chewy and light and delicious! :)

    ReplyDelete
  25. Your bread looks fabulous! Bread making is good for the soul... for me at least! Love it when it came out right and delicious! And smells nice too!

    ReplyDelete
  26. So clever to bake it in a pot ! I am now in a bread making trail and your no-knead bread sure is another inspiration.

    ReplyDelete
  27. I'm so glad you finally got on the no-knead bread recipe bandwagon. Isn't it the best, and most addictive bread? Your loaf came out beautifully!

    ReplyDelete
  28. I am going to be trying this out! Love the fact you don't have to knead. Your picture looks amazing!

    ReplyDelete
  29. This looks awesome... I've only ever successfully made banana bread, and am still convinced that I must change this. Thanks for bringing to Friday Potluck -- you've always been so supportive, especially while I've been in limbo! :)

    ReplyDelete
  30. You know - I haven't no-knead bread either. I guess I really need to give it a try. It certainly looks amazing!

    ReplyDelete
  31. I didn't know there was such a thing as no-knead bread! YAY!!!! TGIF!

    ReplyDelete
  32. Really love this bread Lisa! gloria

    ReplyDelete
  33. Hi! I jsut posted an Almost No Knead Bread recipe over at EKat's Kitchen, and when I saw yours I had to check it out! Don't you just love these bread recipes?? My family sure does! LOL Love your site!!
    ~Terry
    http://www.mossandclover.blogspot.com/

    ReplyDelete
  34. I'm looking forward to trying this recipe over the weekend!

    Always a pleasure to have you be a part of "A Little Birdie Told Me..." Tuesday at Rook No. 17

    Jenn

    ReplyDelete
  35. Oh Lisa I want to dig into your bread right now! Thanks for sharing.

    ReplyDelete