Ready in 20 hours
From Mark Bittman, New York Times, THE MINIMALIST, November 8, 2006. http://www.nytimes.com/2006/11/08/dining/08mini.html
"This recipe can be halved for a single-meal or small-family loaf. Cut the water and flour in half, but leave the salt and yeast the same. Baking time is roughly 20 minutes total in a 470F oven, all with the lid ON.
For diabetics and carb-conscious eaters, this is a great, high quality choice if you love bread. One piece of good hot bread at dinner makes my husband smile. 1/8 of the small loaf I make (and therefore 1/16 of the larger loaf) yields approximately 16 grams carbohydrate, with the end pieces slightly lower and the center slices slightly higher. Yum!"
754 people want to try | 1,336 have favorited
Top-ranked recipe named "No-knead Bread"
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.
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 okay. Carefully shake pan (it's hot) 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.
Yield: One 1 1/2-pound loaf.
BigOven makes mealtime easy!
You may also enjoy:
RebeccaWhit 2 months ago
sweetnhot 1 year agoLove this!
cmv013 1 year ago
JohnSpear 1 year agoOutstanding! Reliably delicious bread. Tip: substitute room temp beer for 1/2 of the H20 and rye flour for 1/2 of the rx'd.
cateagosta 1 year agoLoved this bread and the fact I could throw it together and let it do it's thing. Only thing I will change the next time I make this is I will not be baking it in a dutch oven. i'm also going to try adding some variations as I feel this is a definite go to recipe
sharaarnold 1 year agoI had made this in my bakering in california and nothing turnedd out as awful as this sorry just trying too help you.
Mjlc 1 year agoI want to try this bread, but i am wondering, What does the cotton towel do, do I really need to cover with towels?
mikeperuta 1 year ago
JackieJR 2 years agoI have been making this bread for over a year now and LOVE it. You can make so many variations--almost impossible to ruin! I have always, however, baked it on a heavy cookie sheet with parchment and corn meal--never in a Dutch oven. Recently I have changed the shape from round to oblong and find that it slices much easier.
shilohann 2 years agoAbsolutely wonderful, and easy to make! I have made this bread several times and it has turned out wonderfully every time. It's a delicious bread recipe that my family loves!
Bamaque 3 years agoWe bake this bread at least once a week and always have a batch of dough going. It's very versatile recipe. We bake it in a cover cast iron Dutch oven at 500 degrees for 20 minutes and the uncovered for another 10 or until we like the color. Ends up at about 210° internal. Sometimes we bake it at 450° on oiled parchment in a cold cast-iron pan to 210° internal. Both methods produce awesome bread for minimal effort. This one is a must try if you love bread.
EttaBakes 3 years agoI couldn't believe how easy this bread was to make, or how well it turned out. It had a wonderful crusty exterior, great crumb and fabulous flavor. We will be making this bread often.
Lknitter 3 years agoThis is the most easy and yummy bread recipe EVER!!!!!! I'm a beginner cook and it came out perfect!!!! I wanna make this bread every weekend! Thank you soooo much!!!!
beauteddy 3 years agoI changed the recipe accidently by using 1 tbls yeast instead of 1/4; when I re-read I threw in more (whole wheat) flour, oats, flax seed. I have never had such a fantastic bread. My neighbor had some - she said better than supermarket baked-in-store and wants more. THANKS!
Thewhitehorns 3 years agoVery good bread with butter. Would not eat it plain. Fun to make
mdcraig62 3 years agoThis is the easiest bread in the world to make. I have also been using a half whole wheat/ AP flour with great success.
Melvinthebreadman 3 years agoFor diabetics who can't eat this kind of bread: add 1/4cup sourdough starter to the liquid. For a tastier bread, using sourdough starter use 1/2cup + 2Tbs beer- NOT light beer, 1/2cup + 2Tbs purified water(not tap), 1Tbs vinegar. After fermentation, knead slightly - 10 or 12 times, let rest about 20 min. Proof about 2 hours, bake per Times recipe. Bread is done when internal temp reaches 205f. I bake about three loaves of this a week, it is delicious and does not raise my blood glucose inordinately high.
tomfala 4 years agoBest home made bread I've ever had
talheure 4 years agoThis recipe can be halved for a single-meal or small-family loaf. Cut the water and flour in half, but leave the salt and yeast the same. Baking time is roughly 20 minutes total in a 470F oven, all with the lid ON. For diabetics and carb-conscious eaters, this is a great, high quality choice if you love bread. One piece of good hot bread at dinner makes my husband smile. 1/8 of the small loaf I make (and therefore 1/16 of the larger loaf) yields approximately 16 grams carbohydrate, with the end pieces slightly lower and the center slices slightly higher. Yum!
Cyberdude191 4 years agoMake it every Sunday morning even added a table spoon of rich olive oil.