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Famous No Knead Bread

February 24, 2011

I’ve had a lot of comments about the bread that I make on a fairly regular basis around here.  It’s a really popular recipe and is all over the place with as many variations as there are colours of the rainbow.  But to be honest I like it plain and simple, sometimes I add in 50% whole wheat flour but most of the time I go for the plain white flour because that’s how I like this particular bread.  The ingredients are simple, as are the instructions.  A child could make this bread…really, see?

Mix together:

3 cups flour

1/4 tsp instant yeast

1 1/4 tsp salt

1 5/8 cups water


Use your muscles!

Stir it until it looks like this and then cover it with a towel.  Put the bowl somewhere draft free for 12 to 18 hours.  I usually stick mine in the microwave.


The original recipe author referred to this as shaggy dough, a perfect description!

So whenever you get back to your dough, usually the next morning for me, lightly flour an area that you won’t need for a few hours and drop the dough down onto it. Sprinkle it with a bit more flour and fold it over itself a few times.  Lay a towel over the dough and let it rest for another 15 minutes.

Re-flour your work surface and then gently work the dough into a tight ball and place seam side down on your floured surface.  Throw some more flour down on the top and then re-cover with the towel.

Now walk away for another 2 or three hours and let that baby do it’s magic.  About thirty minutes before you plan on baking your dough, preheat the oven to 450 degrees and put a heavy bottomed 6-8 qt dish with lid in there to warm up.  Once your oven is ready you can go ahead and drop your dough into the HOT dish and give it a little shake to spread it out a bit.

Bake it with the lid on for thirty minutes and then an additional 15 minutes or until the top is browned with the lid off (no more than thirty additional minutes.)  Remove it from the oven and tip it out onto a rack to cool.  It should fall right out, if it doesn’t that means you didn’t coat it in enough flour for the second rise.  Try using different coatings next time, I’ve done cornmeal and oatmeal but the possibilities are endless.

You could also mix in some great seasonings like fresh herbs, or dried fruits and nuts.  S. Geek had a friend that mixed in Spanish meats and cheeses!  Yum!!

I love the recipes from the New York Times (where this came from) and have been having LOTS of success cooking from The New York Times Recipe book I got at Christmas from S. Geek.  I think it’s Love.



3 Comments leave one →
  1. February 25, 2011 4:19 am

    Sounds delicious!

  2. February 25, 2011 10:33 am

    I must make that! Thanks so much for this recipe. I usually make bread in the machine (I’m a cheat!) but the crust on this looks divine!

  3. February 26, 2011 1:20 am

    Mmm, I do love homemade bread. This version looks great 🙂

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