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No-Knead Bread Recipe for fresh baked bread and butter lovers

I firmly believe that one of life’s most simple pleasure is fresh baked bread and butter. Did you know it is extremely easy to make at home? Delight your company at dinner time with fresh baked bread. This recipe, adapted from Jim Lahey from Sullivan Street Bakery, is easy and delicious. 
We ate our fresh bread with a couple slices of thick bacon from Whole Foods, some ripe tomatoes pan roasted in butter, and a fried egg. Can I just say that is one of my favorite breakfast combinations EVER?
Let me prepare you: it will take some time for the bread to rise, so plan ahead. 

No-Knead Bread Recipe

Time: About 1.5 hours plus 14 to 20 hours’ rising
3 cups all-purpose flour
1/4 teaspoon instant yeast
11/4 teaspoons salt
Flour for dusting
1. In a large bowl, combine flour, yeast and salt. Add 1 5/8 cups water and stir until well combined. The dough should be sticky. Cover bowl with plastic wrap. Let dough rest for at least 12 hours at warm room temperature. 
2. You will know the dough is ready when the surface has bubbles. Flour a work area and place the dough on it. Sprinkle with a little more flour and fold it over once or twice. Cover with plastic wrap and let rest about 15 minutes. 
3. Gently and quickly shape dough into a ball, using flour on your fingers or work area as needed to keep dough from sticking. Cover with a cotton towel and let rise for another 2 hours. When it is ready, dough will be more than double in size and will be more firm to the touch. 
4. Pre-heat overn to 450 degrees. Place a 6 to 8 quart heavy covered pot (cast iron, enamel or ceramic) in the oven as it heats. Let the pot heat for about a half hour. When dough is ready, remove pot from oven. Gently slide hand under towel and place dough into pot, seam side up. Cover with a lid and bake 30 minutes, remove lid and bake another 15 to 30 minutes until loaf is browned. Cool on a wire rack. 

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