NO KNEAD BREAD RECIPE RECIPES
NO-KNEAD BREAD RECIPE - NYT COOKING
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Total Time 21 hours 30 minutes
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams 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.
- 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.
- 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.
- 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 ceramic) in oven as it heats. 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 OK. 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.
SPEEDY NO-KNEAD BREAD RECIPE - NYT COOKING
The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How many novices it attracted to bread baking is anyone’s guess. But certainly there were plenty of existing bread bakers who excitedly tried it, liked it and immediately set about trying to improve it. This is an attempt to cut the start-to-finish time down to a few hours, rather than the original 14 to 20 hours' rising time. The solution is simple: use more yeast.
Provided by Mark Bittman
Total Time 1 hours
Yield 1 big loaf
Number Of Ingredients 4
Steps:
- Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
- Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
- 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 ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. 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.
More about "no knead bread recipe recipes"
NO-KNEAD BREAD RECIPE - EPICURIOUS
Here's my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It's an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. I suggest you try this before any of the variations in Chapter Three, to get the hang of it. Even if you've baked before, the process is probably nothing like what your experience would lead you to expect. For one thing, many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam in the covered pot, and you'll be handling the dough very little anyway.
Don't feel too uptight about any of this. For example, I specify that the dough should rise at room temperature, about 72 degrees Fahrenheit. (In many of the recipes, I say to put the dough in a warm, draft-free spot—same thing.) But if that's not what you have at the moment, you'll be okay anyway. Just pay attention to the visual cues: At the end of the first rise, the dough is properly fermented when it has developed a darkened appearance and bubbles, and long, thread-like strands cling to the bowl when it's moved. After the second, briefer, rise, the loaf has risen sufficiently if it holds the impression of your fingertip when you poke it lightly, making an indentation about 1/4 inch deep. It should hold that impression. If it springs back, let it rise for another 15 minutes.
From epicurious.com
Reviews 5
From epicurious.com
Reviews 5
- 6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.
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ONE-DISH NO-KNEAD BREAD RECIPE: HOW TO MAKE IT
Here's a very easy way to have homemade bread for dinner tonight. Don't worry if you're new to baking. Anyone who can stir can make this no knead bread a success! —Heather Chambers, Largo, Florida
From tasteofhome.com
Reviews 4.7
Total Time 55 minutes
Calories 133 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 55 minutes
Calories 133 calories per serving
- In a large bowl, dissolve yeast in warm water. Stir in remaining ingredients to form a wet dough; transfer to a greased 2-1/2-qt. baking dish. Cover; let stand in a warm place 1 hour., Stir down dough. Cover; let stand 1 hour. Preheat oven to 425°., Bake 20 minutes. Reduce oven setting to 350°. Bake until top is golden brown and a thermometer reads 210°, about 20 minutes longer., Remove bread from baking dish to a wire rack to cool. Serve warm.
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NO KNEAD SOURDOUGH BREAD - BREADTOPIA
Our original contribution to the no-knead bread revolution: substitute live sourdough starter for instant yeast to create the ultimate no knead artisan bread loaf.
From breadtopia.com
Total Time 49 minutes
From breadtopia.com
Total Time 49 minutes
- Consume bread, be happy.
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EASY NO KNEAD DUTCH OVEN CRUSTY BREAD RECIPE - FOOD.C…
This is a no knead, dutch oven bread recipe that peeked my interest in the Dec/Jan'o8 Mother Earth News magazine. The end result is a brick oven type of crust that I’ve never gotten with home bread baking before, the results are wonderful -believe it or not!
From food.com
Reviews 5.0
Total Time 24 hours 50 minutes
Calories 1368.2 per serving
From food.com
Reviews 5.0
Total Time 24 hours 50 minutes
Calories 1368.2 per serving
- Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
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EASY NO KNEAD DUTCH OVEN CRUSTY BREAD RECIPE - FOOD.C…
This is a no knead, dutch oven bread recipe that peeked my interest in the Dec/Jan'o8 Mother Earth News magazine. The end result is a brick oven type of crust that I’ve never gotten with home bread baking before, the results are wonderful -believe it or not!
From food.com
Reviews 5.0
Total Time 24 hours 50 minutes
Calories 1368.2 per serving
From food.com
Reviews 5.0
Total Time 24 hours 50 minutes
Calories 1368.2 per serving
- Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
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NO-KNEAD HONEY OATMEAL BREAD RECIPE: HOW TO MAKE IT
We especially enjoy this tasty bread because we like using honey as a natural sweetener means healthier eating. We use the bread for both toast and sandwiches. It's lovely during the holidays, too—or, for that matter, anytime! —Janice Dancer, Williamstown, Vermont
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Calories 132 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Calories 132 calories per serving
- In a small saucepan, heat 1 cup water to boiling. Stir in the oats, butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Heat remaining water to 110°-115°. , In a large bowl, dissolve yeast in warm water. Add the egg, oat mixture and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide evenly between 2 greased 8x4-in. loaf pans. Smooth tops of loaves. Cover and let rise in a warm place until doubled, 35-40 minutes. Using a sharp knife, make a shallow slash down the center of each loaf. , Bake at 375° until golden brown, 40-45 minutes. Remove from pans to wire racks to cool. If desired, brush with melted butter.
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NO-KNEAD CINNAMON-SWIRL BREAD RECIPE - PUREWOW
We relish the opportunity to slather softened butter onto a slice of warm, just-out-of-the-oven cinnamon-swirl bread…but the getting there is tough. Homemade bread? Not today—unless you’re talking about this no-knead cinnamon-swirl bread, courtesy of Alexandra Stafford (author of...
From purewow.com
Reviews 3.3
Total Time 3 hours 5 minutes
Calories 220 calories per serving
From purewow.com
Reviews 3.3
Total Time 3 hours 5 minutes
Calories 220 calories per serving
- 1. Make the Dough: In a large bowl, whisk together the flour, salt, sugar and instant yeast. In a medium bowl, combine the buttermilk, the boiling water and � cup water. Stir to combine, then add the flour, followed by the melted butter. Mix until the liquid is absorbed and the mixture forms a sticky dough ball. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise until the dough has doubled in bulk, about 1� hours. 2. Set a rack in the middle of the oven and preheat it to 375�F. Grease two 8.5-by-4.5-inch loaf pans generously with the softened butter. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. 3. Assemble the Bread: Dust a clean work surface with flour. Using your two forks and working them from the center out, separate the dough into two equal pieces. Use the forks to lift one portion of dough onto the clean surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, and shape the mass as best as you can into a ball. Repeat with the other half. Let the dough balls rest for 20 minutes without touching. 4. Dust another clean surface with flour. Transfer one round to the prepared surface and gently stretch the dough into a rough 10-by-15-inch rectangle. In a small bowl, mix the sugar with the cinnamon. Brush the dough with the egg wash. Sprinkle the dough with half of the cinnamon-sugar mix. Beginning with one short end, roll it tightly into a coil and place it in a greased loaf pan. Repeat with the remaining round. Do not cover the pans. Let the coils rise on the countertop near the oven (or another warm, draft-free spot) until the top of the dough just crowns the rim of the pans, about 10 minutes. 5. Transfer the pans to the oven and bake until the tops are golden brown and firm to the touch, 40 to 45 minutes. Remove the loaves from the oven, turn them out onto a cooling rack and cool on their sides for 20 minutes before slicing.
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NO-KNEAD BREAD RECIPES | ALLRECIPES
Batter Bread is a no-knead yeast bread using unbleached all-purpose flour. Hint: All yeast bread doughs rise best at about 85 degrees F. Put in oven with a bowl of hot water on bottom shelf. Inside a gas …
From allrecipes.com
From allrecipes.com
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MIRACLE NO KNEAD BREAD RECIPE | THE RECIPE CRITIC
Oct 16, 2021 · No Knead Bread. All it takes is one time making this no-knead bread recipe and you will be completely hooked! It requires basically no effort at all, and it’s absolutely amazing! It has …
From therecipecritic.com
From therecipecritic.com
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WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD ...
Mar 25, 2020 · This bread recipe is phenomenal. The best, EASY yeast bread you will ever come across, beginners will love how simple it is while bread connoisseurs will appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough! 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving, this homemade bread …
From recipetineats.com
From recipetineats.com
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NO-KNEAD CRUSTY WHITE BREAD - KING ARTHUR BAKING
Bake the bread for 25 to 35 minutes, until it's a deep, golden brown. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature. For longer storage options, see our blog post, Freezing no-knead bread …
From kingarthurbaking.com
From kingarthurbaking.com
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NO-KNEAD BREAD - MARK BITTMAN
Nov 05, 2018 · Faster No-Knead Bread Reduce the initial rise to 8 hours; skip the 15-minute resting period in Step 2 and then shape the dough in Step 3. Proceed immediately to Step 4. Whole Wheat No-Knead Bread Substitute whole wheat flour for up to 2 cups of the all-purpose flour. Recipe …
From markbittman.com
From markbittman.com
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NO-KNEAD 5-MINUTE ARTISAN BREAD RECIPE | LEITE'S CULINARIA
Feb 27, 2019 · This no-knead 5-minute artisan bread is truly “revolutionary.” That’s the word the authors who created this quick homemade bread recipe use to describe it, and we couldn’t agree more. Like so many rustic bread recipes…
From leitesculinaria.com
From leitesculinaria.com
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NO-KNEAD BREAD - MARK BITTMAN
Nov 05, 2018 · Faster No-Knead Bread Reduce the initial rise to 8 hours; skip the 15-minute resting period in Step 2 and then shape the dough in Step 3. Proceed immediately to Step 4. Whole Wheat No-Knead Bread Substitute whole wheat flour for up to 2 cups of the all-purpose flour. Recipe …
From markbittman.com
From markbittman.com
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NO-KNEAD 5-MINUTE ARTISAN BREAD RECIPE | LEITE'S CULINARIA
Feb 27, 2019 · This no-knead 5-minute artisan bread is truly “revolutionary.” That’s the word the authors who created this quick homemade bread recipe use to describe it, and we couldn’t agree more. Like so many rustic bread recipes…
From leitesculinaria.com
From leitesculinaria.com
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BEST NO-KNEAD SOURDOUGH BREAD RECIPE - HOW TO MAKE E…
Nov 03, 2021 · This recipe is shared in partnership with Miele. Posie, who developed this amazing no-knead sourdough bread recipe, shared some more tips and tricks to get the best results from this baking project. She writes, "No-knead bread is a fantastic place to start experimenting with your sourdough …
From food52.com
From food52.com
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NO KNEAD DUTCH OVEN BREAD - RED STAR® YEAST
How much shall I use in the no-knead dutch oven bread recipe? ... To get the sourdough flavor and proper amount of yeast, the entire PIS packet must be used in a recipe. Use the PIS in recipes that …
From redstaryeast.com
From redstaryeast.com
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FAST AND EASY NO KNEAD BREAD RECIPE - AN ITALIAN IN MY KITCHEN
Apr 30, 2019 · A No Knead Bread that is fast, easy and delicious. No 18 hour rising time, just 2 hours and baked to perfection. Fresh Homemade Bread just in time for dinner. Sometimes you just want fresh bread …
From anitalianinmykitchen.com
From anitalianinmykitchen.com
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HOW TO MAKE NO-KNEAD BREAD - KITCHN
Apr 21, 2020 · A long rise is required for no-knead bread (although you can try our no-knead bread in a hurry in a pinch) with most recipes calling for an overnight rise. Our recipe has a little more yeast …
From thekitchn.com
From thekitchn.com
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NO KNEAD WHOLE WHEAT BREAD - JO COOKS
Jan 17, 2021 · You cannot make an easier bread than this. There’s no kneading required, you simply mix the ingredients with a wooden spoon in a big bowl, cover it with plastic wrap and leave it on your counter overnight. Bask in the glory of this easy no knead whole wheat bread recipe …
From jocooks.com
From jocooks.com
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NO-KNEAD SOURDOUGH BREAD - KING ARTHUR BAKING
Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty, and a digital thermometer inserted into the center of the loaf reads at least 210°F. Remove the bread …
From kingarthurbaking.com
From kingarthurbaking.com
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EASY PEASANT BREAD RECIPE - HOW TO MAKE NO-KNEAD PEASA…
Apr 04, 2017 · This is it: the bread recipe so simple and good, it will get you baking bread every week—even if you’ve never made a loaf in your life. It’s the comforting, no-knead peasant bread that’s ready in as little as 2 hours, unlike other no-knead breads that are ready ... tomorrow. Recipe adapted slightly from —Genius Recipes
From food52.com
From food52.com
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EASIEST NO KNEAD BREAD RECIPE - DAMN DELICIOUS
Jun 29, 2020 · Bread making has such a tedious, overwhelming rap to make but this no knead method requires very little hands-on time. Some notes on the recipe If you cannot find instant yeast, I have …
From damndelicious.net
From damndelicious.net
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EASY DUTCH OVEN NO KNEAD BREAD - JOYFOODSUNSHINE
Feb 23, 2020 · Easy Dutch Oven No Knead Bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks & tastes like it came from a fancy bakery but actually takes very little effort, this dutch oven bread recipe …
From joyfoodsunshine.com
From joyfoodsunshine.com
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NO-KNEAD BREAD - MARTHA STEWART
This recipe for No-Knead Bread is courtesy of Jim Lahey of New York City's Sullivan Street Bakery and the New York Times. The Martha Stewart Show, January 2007, The Martha Stewart …
From marthastewart.com
From marthastewart.com
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EASIEST NO KNEAD BREAD RECIPE - DAMN DELICIOUS
Jun 29, 2020 · Bread making has such a tedious, overwhelming rap to make but this no knead method requires very little hands-on time. Some notes on the recipe If you cannot find instant yeast, I have …
From damndelicious.net
From damndelicious.net
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EASY DUTCH OVEN NO KNEAD BREAD - JOYFOODSUNSHINE
Feb 23, 2020 · Easy Dutch Oven No Knead Bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks & tastes like it came from a fancy bakery but actually takes very little effort, this dutch oven bread recipe …
From joyfoodsunshine.com
From joyfoodsunshine.com
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NO-KNEAD BREAD - MARTHA STEWART
This recipe for No-Knead Bread is courtesy of Jim Lahey of New York City's Sullivan Street Bakery and the New York Times. The Martha Stewart Show, January 2007, The Martha Stewart …
From marthastewart.com
From marthastewart.com
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NO KNEAD BREAD - COOKING CLASSY
Mar 31, 2020 · No Knead Bread – the easiest ever homemade bread recipe ever! Zero kneading required, just a quick mix, let the dough rest overnight then the next day it’s ready to bake. Looking for more easy bread recipes? Try my 1-Hour Bread, or for a dessert option don’t miss out on my Banana Bread recipe (another family favorite and no …
From cookingclassy.com
From cookingclassy.com
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EASY NO-KNEAD PEASANT BREAD - MEL'S KITCHEN CAFE
Nov 01, 2021 · No-Knead Bread is Not New. The no-knead bread trend is not new by any means. Wet, loose doughs formed into shaggy loaves and baked (most often) in a Dutch oven have been around a long time. I have several recipes like that on my website already, like this artisan no-knead bread and this fantastic rustic crusty bread.
From melskitchencafe.com
From melskitchencafe.com
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NO-KNEAD SEEDED OVERNIGHT BREAD RECIPE - MARTHA STEWART
Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha made this recipe …
From marthastewart.com
From marthastewart.com
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DUTCH OVEN BREAD RECIPE (NO KNEAD) | EASY ROSEMARY BREAD
Jan 26, 2019 · This no knead dutch oven bread recipe couldn’t be easier. I’m using my 4 1/2 Quart Dutch Oven (Cherry Red, it’s a beaut!) for this recipe. All you need to make this rosemary bread is all …
From thecookierookie.com
From thecookierookie.com
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NO-KNEAD BLACK BREAD | NIGELLA'S RECIPES | NIGELLA LAWS…
I love proper Eastern European black bread, but I must confess that this loaf, although it tastes the part, is hardly traditional, let alone authentic. For one thing, it’s made following the no-knead method, and for another it contains stout - its ferrous tang partnered by black treacle and mellowed by dark muscovado sugar - which makes this recipe …
From nigella.com
From nigella.com
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2-HOUR FASTEST NO KNEAD BREAD, FAST NO ... - JENNY CAN C…
Apr 02, 2020 · Awesome bread! I was SO happy to get your 2 hour, no-knead, Dutch oven bread recipe. I had wanted to try no Knead bread but the recipe my daughter used required raising …
From jennycancook.com
From jennycancook.com
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7 AMAZING NO-KNEAD BREAD RECIPES - THE SPRUCE EATS
Jun 14, 2020 · The Spruce / Diana Rattray. For this incredibly easy no-knead bread, all you need is some parchment paper, a Dutch oven, and time to let it rise.The bread is made with a …
From thespruceeats.com
From thespruceeats.com
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NO KNEAD BREAD | BREAD RECIPE | THE NEW YORK TIMES - YOUTUBE
Mark Bittman, a.k.a. The Minimalist, and Jim Lahey, the owner of Sullivan Street Bakery, share a recipe on how to make no-knead bread where the secret is let...
From m.youtube.com
From m.youtube.com
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