Preparation - 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.
This 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!!!!
I 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!
Very good bread with butter. Would not eat it plain. Fun to make
This is the easiest bread in the world to make. I have also been using a half whole wheat/ AP flour with great success.
For 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.
Best home made bread I've ever had
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!
Make it every Sunday morning even added a table spoon of rich olive oil.
This has to be one of my all time favorite bread recipes. I've passed the recipe on to many of my friends.
I CAME ACROSS THIS RECIPE WHILE BROWSING THE COMFORT FOOD SECTION. I'VE MADE IT MANY TIMES FROM THE ORIGINAL NEW YORK TIMES ARTICLE. AFTER BAKING, I SLICE IT AND PLACE IN A ZIP LOCK. AFTER AN HOUR IT BECOMES REALLY CHEWIE. GREAT BREAD
What fun and easy...........this bread is delicious. The crust is crisp the interior with large holes and chewy went great with my Anchovy Garlic Compound Butter Recipe........wonderful. Look forward to try some rye flour ration with it.
Toss in a tablespoon of vinegar and a couple of tablespoons of Goya Malta and you have a really fine bread! Best I have every made or tasted and everyone who tastes it agrees.
First time using INSTANT yeast! Couldn't be easier, I cut back a little on the water the second time I made it just to make it easier to work with, and it still turns out great!
This is an incredibly simple and reliable home bread making technique that produced bakery quality, European-style loafs that were just great... The crust was phenomenally crisp and crackly. The interior had a great crumb, was chewy and full of holes (just how I like it). The flavor was rich and astonishingly good. The only changes I made was to increase the salt a little, to 1-1/2 teaspoons, and to use a 5 1/2-quart Le Creuset pot with the handle removed (I think an 8-quart pot would be too wide and would make a flat loaf). I found that the all-purpose flour worked just fine; I also had good results with both a whole wheat and a rye version.
Yield: One 1 1/2-pound loaf.
Yield: One 1 1/2-pound loaf.
[I posted this recipe.]