New York Times No Knead Bread Recipe

DIRECTIONS. 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

Rating: 5/5(3)
Total Time: 1 hr 15 mins
Category: Yeast Breads
Calories: 1368 per serving
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.
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.
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 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 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.

See Also: Simple no knead bread recipe Preview /  Show details

No-knead bread was “the recipe that democratized bread-baking,” said the cookbook author Peter Reinhart. Credit Ryan Liebe for The New York Times.

See Also: Fast no knead bread recipe Preview /  Show details

The original recipe for no-knead bread, which Mark Bittman learned from the baker Jim Lahey, was immediately and wildly popular. How …

Rating: 5/5
Total Time: 1 hr
1. 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.
2. 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.
3. 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.
4. 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.

See Also: Bread Recipes Preview /  Show details

Recipe: No-Knead Bread. Mark Bittman shows how to make no-knead bread. Credit Credit 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will

See Also: Bread Recipes Preview /  Show details

1. In a large mixing bowl combine dry ingredients and mix to incorporate. 2. Pour in water and stir with a spoon until blended (about 1 minute). The dough will be rough, clumpy, and a bit sticky. 3. Cover bowl with plastic wrap and …

See Also: Bread Recipes Preview /  Show details

We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks But then we heard about Jeff Hertzberg, a physician from …

See Also: Bread Recipes Preview /  Show details

What fun I have had making this ridiculously easy and wildly famous No Knead Bread. The recipe made its debut in 2006 in Mark Bittman’s, The Minimalist column in the NY Times. I tore out the recipe from that printing, and it kicked around my office for years. From time to time I would look at it and think that I should give it a try, but

See Also: Bread Recipes Preview /  Show details

Makes 1 large loaf Time 24 hours, almost entirely unattended Since I first shared this innovation — the word “recipe” does not do the technique justice — in the New York Times in 2006, thousands of people have made it.For many, it was their first foray into bread baking, the one that showed that the process isn’t scary, although the end result is so good that …

See Also: Bread Recipes Preview /  Show details

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 …

See Also: Bread Recipes Preview /  Show details

Don’t knead the dough. Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, on the towel and dust the surface with a little more flour, bran, or cornmeal.

See Also: Bread Recipes Preview /  Show details

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

See Also: Bread Recipes Preview /  Show details

extra flour, wheat bran or cornmeal (for dusting) 1. Mix dry ingredients in a bowl. Add water and, using a wooden spoon, spatula or your hand, mix …

See Also: Bread Recipes Preview /  Show details

NYT No Knead Bread: The world may be covered in snow outside, but I’ve been living in a flour-dusted flat for more than a week, and I think you’ll be glad I did. What a blast it’s been creating this incredibly simple and wildly popular No Knead Bread. The dish first appeared in Mark Bittman’s The Minimalist column in the New York Times in 2006.

See Also: Bread Recipes Preview /  Show details

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 Show, January 2007

See Also: Bread Recipes Preview /  Show details

Preparation. In a large mixing bowl, combine the flour and salt. In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight

See Also: Bread Recipes Preview /  Show details

New York Times No-Knead Bread Recipe *The following post contains affiliate links. Let’s take a look at the history of this bread phenomena. It dates back to an early British cookbook back in 1727. The book, The Compleat Housewife, was said to be extremely popular in its day. And supposedly, the first no-knead bread recipe appeared in this book.

See Also: Bread Recipes Preview /  Show details

There is a video on the "New York Times" site under "No-Knead Bread." Watch this (Mark Bittman/ Jim Lahey) for concise instructions. This bread is only really good for 12-24 hours after baking. After that make croutons, bread salad, etc. The original recipe does not call for any butter or oil, even to grease the pan. Equipment:

See Also: Bread Recipes Preview /  Show details

Please leave your comments here:

Most Popular Search