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No-Knead Bread

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

Source: The Martha Stewart Show, January 2007
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  • clarice feldman
    12 MAR, 2015
    Do not use pyrex unless it's old--new pyrex is made using a different formula and many who tried it said it shattered under these high temperatures, I have found that the dough sticks to the cloth no matter how well floured it is and now place it for the second rise on parchment paper. When the dough is ready, score the top and drop it into the preheated pot. Also, be sure the knob on your pot cover can withstand these temperatures. Many crumble under this heat--
    Reply
  • IgnusClarum
    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!
    Reply
  • Mabar
    17 NOV, 2009
    anyone know how to store this bread. It gets soft when put in plastic bag.
    Reply
  • diamondlu
    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
    Reply
  • juanpaleon
    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!
    Reply
  • DrDoug
    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 !!
    Reply
  • Flowerpot
    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.
    Reply
  • BoogieLove
    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.
    Reply
  • inmyroom
    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!
    Reply
  • Cinderrella
    27 MAR, 2008
    What is instant yeast? How is it different from packaged yeast and can it be substituted for the instant yeast?
    Reply

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