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No-Knead Bread

This recipe for No-Knead Bread is courtesy of Jim Lahey of New York City's Sullivan Street Bakery and the New York Times.

  • yield: Makes one 1 1/2-pound loaf

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Ingredients

  • 3 cups all-purpose or bread flour, plus more for work surface
  • 1/4 teaspoon instant yeast
  • 1 1/4 teaspoons salt
  • Olive oil, as needed
  • Cornmeal or wheat bran, as needed (optional)

Directions

  1. Step 1

    In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.

  2. Step 2

    Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.

  3. Step 3

    Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.

  4. Step 4

    After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart heavy covered pot, such as cast-iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.

Source
The Martha Stewart Show, January 2007

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Reviews (17)

  • 7 Jul, 2012

    This recipe has become a weekend staple. It is easy and comes out perfect. Be sure to sift the flour, beginners, or else it won't be as crusty and full of those large airholes like a rustic bread should have. Perfection!

  • 17 Nov, 2009

    anyone know how to store this bread. It gets soft when put in plastic bag.

  • 4 Mar, 2009

    I have been making this bread for several months and have made a few changes. I use up to ten cups of flour and add dry potato flakes to the water. I use about a cup of flakes to ten cups of flour. I let it rise for 10 to 12 hours and then put 1 lb. pieces of dough in tall, greased cans. (the cans pineapple juice and some tomato juice come in. I let it raise until it comes to the top of the can and then I bake it @ 400 for 30-35 min. I sometimes mix in raisins, cranberries and lots of cinna

  • 29 Nov, 2008

    Thank you so much for this wonderful and easy-to-make bread. I have made it many times because it became my partnern n n n s favorite. Thanks Martha!
    Greetings from Norway!

  • 13 Oct, 2008

    Thank you very much,for this wonderful recipe, It's so easy to make and the taste is great. I am just making a second one and have added some caraway seeds.
    Thank you Martha and John Leahey (sorry if I miss spelled your name.
    BEST BREAD EVER !! YUMMY !!

  • 26 Jul, 2008

    This has to be the best bread I have ever made, and so simple. It taste like sour dough to me and it's not hard to eat the entire loaf in a day.

  • 30 Apr, 2008

    This bread is wonderful! I've made it a few times and it turns out perfect every time. My friends and family love it, I even add lemon and rosemary to mix it up a bit. I used my 'Well Equipped Kitchen' cast iron dutch oven.

  • 28 Mar, 2008

    I just baked the no-knead bread and it turned out great! I used my 2 3/4 quart LeCreuset oval dutch oven which can withstand the heat. I added rosemary and lemon zest as was suggested by Williams-Sonoma. Delicious!

  • 27 Mar, 2008

    What is instant yeast? How is it different from packaged yeast and can it be substituted for the instant yeast?

  • 5 Mar, 2008

    Can anyone tell me what type/brand of casserole dish they have used to make this bread? So many casserole dishes and lids can't withstand 500 degree heat. Thanks so much.

  • 23 Feb, 2008

    I have made this recipe many times and it's wonderful--adding rosemary and kalamata olives is delicious. It's a great bread for dipping in flavored oils.
    There is nothing better than hot bread out of the oven!

  • 31 Dec, 2007

    The very best bread recipe I have ever baked. All my friends want the recipe.
    Thanks so much. Have a loaf ready for the oven right now.
    Marco in Snohomish Washington

  • 10 Dec, 2007

    I made this recipe this weekend along with the "Cooks Illustrated" version of the same recipe. Both were good, however the one in "Cooks" was definitely fluffier inside and had a more distinct taste. It didn't involve the towels and the wheat germ. Just let the dough rise the second time on a parchment lined saute pan and when the dough is ready, just lift the parchemt and dough into the heated dutch oven.

  • 30 Nov, 2007

    I have made many, many of these. I often add sourdough starter to the mix and it always turns out wonderful!

  • 27 Nov, 2007

    i think i made 10 of these when it first came on the show. I have to get back to it now that the holidays are here.

  • 13 Nov, 2007

    LOVE THIS RECIPE!!!! I have tried for years to come up with this spongy San -Francisco bread texture with poor results.....this is the answer! I am now adding fresh rosemary to the recipe with great results! I am also making the recipe 1/2 again larger to make a big loaf to use with spinach dip. THANK'S!!! DiamondLu

  • 12 Nov, 2007

    very very good bread and so easy to make. love it