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Tuesday, April 21, 2015

No-Knead Bread

Bread baking has become a hobby of mine and I am always trying different recipes. I have been wanting to try this one for awhile. Well I made it yesterday and I think I have found the perfect bread. This bread is an artisan bread with only three ingredients. How simple is that? Delicious crispy chewy crust and soft bread on the inside. To die for. This is such a simple recipe that even if you are not a seasoned baker, you can still make this bread. I have added the video from No Knead Bread | Mark Bittman Recipe | The New York Times so you can see how easy it really is! I hope that you give this recipe a try. I give it a 5 star!


3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
 Cornmeal or wheat bran as needed


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. (For this I used a dough bucket, like this one at Amazon and it worked fantastic )

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. (I watched the video a few times and I didn't see this step so I did not use it and the bread turned out fine I went on to step 4)

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 I used a Pyrex round casserole dish with cover and yes this bread is baked at 450 degrees)

5. 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 O.K. Shake pan 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.

Serving: 1 slice
Calories 110                                                      Sodium 243 mg
Total Fat 0 g                                                      Potassium 0 mg
Saturated 0 g                                                     Total Carbs 18 g
Polyunsaturated 0 g                                     Dietary Fiber 1 g
Monounsaturated 0 g                                     Sugars 0 g
Trans 0 g Protein 3 g
Cholesterol 0 mg
Vitamin A 0%                                             Calcium 0%
Vitamin C 0%                                             Iron 0%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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