No Knead Bread (faster, easier) - BigOven 210582
No Knead Bread (faster, easier)

No Knead Bread (faster, easier)

Ready in 5 hours
5 review(s) averaging 5. 100% would make again

Top-ranked recipe named "No Knead Bread (faster, easier)"

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This recipe is from the New York Times "The Minimalist" column by Mark Bittman Oct 08, 2008. It is a faster, simpler adaptation of his original article/recipe of 2006 adapted from Jim Lahey of Sullivan Street Bakery. The original recipe required 14-18 hrs rising time; this adaptation uses more yeast and requires only 4 hours rise time.

"Great texture, and so easy to make. I let it rise about an hour longer than the recipe recommends, and I think it made for a little more flavor. I made a half recipe and baked it in a 3qt dutch oven. This worked great, with the uncovered baking coming in at 15 minutes"

- Dgdahl

Ingredients

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3 cups Flour
1 packet instant yeast; (1/4 ounce or 1tbsp)
1 1/2 teaspoon Salt
as needed Oil

Original recipe makes 12 Servings

Servings  

Preparation

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

3. 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 dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. 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: 1 big loaf.

Credits

Added on Award Medal
Verified by Tammylucas

Photo taken from orignal NYTimes article. photo by Psylens Psylens

Calories Per Serving: 138 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Its true!!! You can make a bread with only flour, salt and yeast and water. Beats store bought breads with all those other ingredients! I make my french baquettes with these ingredients. Thanks for posting this great recipe.
aphilbeck8 2 years ago
loved it, and its so darn easy to make
Tamara1971 2 years ago
Absolutely loved this one. Making it again.
eddieandkimbrah 2 years ago
Great texture, and so easy to make. I let it rise about an hour longer than the recipe recommends, and I think it made for a little more flavor. I made a half recipe and baked it in a 3qt dutch oven. This worked great, with the uncovered baking coming in at 15 minutes.
Dgdahl 3 years ago
It doesn't get any easier than this, and makes some of the best bread i've ever had. The other no-knead bread recipe turns out a little better but takes a lot longer.
Psylens 3 years ago
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