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The Amazing "No Knead Bread"


I can't believe I have not posted this amazing recipe yet. I was at a friends house yesterday and we were mulling over what we will be making for Christmas. She said the only thing she will buy "pre made" is the bread which I then informed that she was not because I have the easiest bread recipe which you DON'T HAVE TO KNEAD (for those of you that don't know about bread making the key for most recipes is the endless kneading that will leave you trembling in pain afterward). This recipe is adapted from the famous Sullivan Street Bakery. The hardest part is waiting for it to rise literally that's it... you dump ingredients mix until they combine and then wait and bake..... and OH LAWD you will be high-fiving yourself because once you see what comes out of that oven you will be in heaven!! Everyone that tries this is amazed at the flavor and appearance of this rustic bread. Go along now make the damn thing and thank me for passing this on. Also... you can add whatever you like to this. My mom has made it with Raisins, mulit-grain, herbs added whatever. Enjoy!

Yield: one 1½ lb loaf
3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)


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