No Knead Bread


This is one of those no-fail, anyone-can-do-it recipes. The New York Times has a recipe and so does William and Sonoma. Pinterest is full of takes on the no knead bread recipe.

All you need is a dutch oven (cast iron pot with a lid), flour, water, salt and a little yeast. And patience. This recipe does require a little bit of patience, but well worth the wait and once you get the hang of it (again, so easy) you’ll make it all the time.

We’ve had a few delightfully cool days in the last couple weeks and I couldn’t resist pulling out my big orange pot and putting it to work. Here’s my version:

  • 3 cups unbleached all purpose flour
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon Instant or Rapid-rise yeast
  • 1 1/2 cups water

    In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 – 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating. When the dough is ready to go in the pot, score the bread with a sharp knife and sprinkle with a bit of coarse sea salt.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool. 

The great thing about this recipe is how easily it can be adapted. Use this recipe as a jumping off point and throw in what you like. I’ve made loaves with raisins and cinnamon, parmesan and fresh rosemary and jalapenos and sharp cheddar. The original recipe is delicious with a crispy crust and tender interior but it holds up well to adding ingredients to it. Simply stir in whatever ingredients you want to add when you make the dough.

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