No-Knead Bread

by Kelli on March 7, 2014

No Knead Bread is crispy on the outside, soft and pillowy on the inside, and extremely easy to make! | TheCornerKitchenBlog.com #recipe #bread

Confession….I felt really nervous about making yeast bread for a long time.  And by a long time, I sort of mean, forever.  Quick bread, no problem.  Add yeast to the equation, and you’d likely find me slowly slinking backwards, then hiding in the corner.

I’m not quite sure why, which is really the most perplexing thing about this little fear of mine.  Maybe it was the kneading that made nervous.  What if I over-knead the dough?  What if I under-knead the dough?  What’s the right amount of kneading?  Also, the longer I put off attempting to make bread, the stronger my fear grew.

No Knead Bread is crispy on the outside, soft and pillowy on the inside, and extremely easy to make! | TheCornerKitchenBlog.com #recipe #bread

I went into 2014 with a mission to make this a year of being fearless, taking risks, embracing change, dreaming big and doing everything single thing I can to make those dream a reality.  With that in mind, it only felt natural to add bread baking to my 2014 culinary bucket list…..which has now been checked off.

I wanted to keep things simple to start out, so I made Jim Lahey’s No Knead Bread.  I was completely taken aback by how easy this bread is to make and how perfectly delicious it is.

No Knead Bread is crispy on the outside, soft and pillowy on the inside, and extremely easy to make! | TheCornerKitchenBlog.com #recipe #bread

The most surprising thing about this recipe is that there is next to no work involved in making this crispy-on-the-outside-soft-and-pillowy-on-the-inside-bread.  Really, the most difficult thing about making this loaf is the timing.  For me, I knew it would have to be a weekend project, preferably starting on Friday night, since after mixing in the ingredients together the dough needs to rest for 12-18 hours, followed by another period of rest after gently being worked.

No Knead Bread is crispy on the outside, soft and pillowy on the inside, and extremely easy to make! | TheCornerKitchenBlog.com #recipe #bread

It’s safe to say that my fear of bread making is long gone.  In fact, I’m on a massive bread-making kick.  I can’t get enough!  So, I hope you’re prepared to see a whole lot more bread on the blog.

My favorite way to eat this bread is toasted with a slather of butter and jam (or, nutella!) for breakfast.  It’s also perfect for avocado toast and grilled cheese, and I’m looking forward to using it for French Toast this weekend.

Also, a few people have asked about good cooking/baking projects to do with young kids….this bread is a great one!

No Knead Bread is crispy on the outside, soft and pillowy on the inside, and extremely easy to make! | TheCornerKitchenBlog.com #recipe #bread

No-Knead Bread

Yield: One 1 1/2 lb. loaf

Ingredients

  • 3 cups all-purpose, plus more for dusting
  • ¼ teaspoon instant yeast
  • 1¼ teaspoons salt
  • Cornmeal or wheat bran as needed.

Instructions

In a large bowl whisk together flour, yeast and salt. Add 1 5/8 cups water, and stir until blended. The dough will be shaggy and sticky. Cover the bowl with plastic wrap. Allow the dough to rest for 12-18 hours (preferably 18) at warm room temperature, about 70 degrees.

The dough is ready when its surface is dotted with bubbles {see second photo}. Remove the dough from the bowl and place on a lightly floured work surface. Sprinkle a little more flour on the dough and fold it over on itself once or twice. Loosely cover the dough with plastic wrap and let it rest for 15 minutes.

Use a moderate amount of flour (just enough flour to keep dough from sticking to work surface or to your fingers), and quickly shape the dough into a ball. Generously coat a cotton towel (not terry cloth) with flour (you can also use wheat bran or cornmeal), place the dough seam side down on towel, then dust the top of the dough with more flour (or wheat bran or cornmeal) {see second photo}. Cover with a second cotton towel and allow the dough rise for about 2 hours. When the dough is ready, it 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 the oven to 450 degrees F. Place a 6- to 8-quart Dutch oven (or heavy bottomed pot) in the oven while it heats.

When dough is ready, remove pot from oven. Carefully turn the dough over into the Dutch oven, seam side up. Shake the pan once or twice to evenly distribute the dough (it will straighten out more 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. Remove from the oven and cool on a rack.

Notes

From Jim Lahey, Sullivan Street Bakery, via The New York Times

http://66.147.244.94/~thecorw1/no-knead-bread/

Enjoy!

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{ 35 comments… read them below or add one }

Julia March 7, 2014 at 8:07 AM

I’ve been meaning to bake bread in my Dutch oven ever since I got it, and this has inspired me to finally DO it! I’m always confused about how much I’m supposed to knead bread, so this recipe is great for me! The bread looks like it turns out perfectly!

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Kelli March 7, 2014 at 3:30 PM

You should totally make bread this weekend! I swear, if I can do it, you’ve got it in the back! Have a great weekend, Julia!

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Cuisinedeprovence March 7, 2014 at 8:08 AM

I have heard about baking in a Dutch oven but never before tried it. Yours looks so good, the weekend is coming up so there I go! Thanks for sharing!

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Kelli March 7, 2014 at 3:30 PM

From now on weekend = bread baking :) Enjoy!

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Taylor @ Food Faith Fitness March 7, 2014 at 8:10 AM

I am currently in the process of developing a yeast bread recipe…yet I have never even made yeasted bread.
Ya, it’s not working so well. It is scary!
Love how easy this is! Gotta try it!
pinned

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Kelli March 7, 2014 at 3:31 PM

No better way than to dive right in….I like your style, Taylor! Have a great weekend!

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Ali @ Inspiralized March 7, 2014 at 8:13 AM

You make this look very easy! It’s on my weekend to do list this spring to try out a bread recipe!

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Kelli March 7, 2014 at 3:32 PM

I wish I could take credit, but it’s all the bread, it’s not me, I swear. Enjoy, Ali!

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Laura (Blogging Over Thyme) March 7, 2014 at 8:23 AM

I.love.this.bread.so.much! It is one of my favorites ever! You did a beautiful job Kelli! I’ll take ten loaves, thanks :)

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Kelli March 7, 2014 at 3:33 PM

Homemade bread is pretty much the best thing to come into my life….I live for carbs!! Thanks, Laura, hope you have a great weekend!

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Jocelyn (Grandbaby Cakes) March 7, 2014 at 8:32 AM

This bread looks so perfect. All I need in life is bread and butter seriously.

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Kelli March 7, 2014 at 3:33 PM

You are speaking my language, Jocelyn! Maybe we can add a pinch of sea salt on top….you know, for good measure :)

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rosita vargas March 7, 2014 at 8:53 AM

OMG es verdad mamà siempre decìa que no hay que amasar mucho el pan se siente mejor el aroma de la harina al cocinarlo,este pan se ve espectacular,se ve muy rico,abrazos.

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Kelli March 7, 2014 at 3:36 PM

Gracias, Rosita! xoxo

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Tieghan March 7, 2014 at 9:02 AM

This is one gorgeous loaf! Great job Kelli!! I must make it soon! :)

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Kelli March 7, 2014 at 3:34 PM

Thanks so much, Tieghan!

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Stephanie @ Girl Versus Dough March 7, 2014 at 2:24 PM

Holy gorgeous loaf of bread, Batman!! But seriously, SO HAPPY you took the plunge into homemade yeast bread. You’ll be hooked forever and ever, I’m sure. ;)

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Kelli March 7, 2014 at 3:36 PM

You’re like the queen of bread, so coming from you that is the best compliment ever!! Thanks….and, I’m definitely hooked!

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Ashley | Spoonful of Flavor March 7, 2014 at 7:24 PM

I honestly never would have thought to bake bread in my Dutch oven. What a great idea! And it looks so perfect. Way to put a check mark on your culinary bucket list, Kelli!

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Kelli March 9, 2014 at 11:30 AM

Honestly, I was a little skeptical myself, at first…..but, it really fantastic. Thanks, Ashley!

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Zainab @ Blahnik Baker March 7, 2014 at 11:00 PM

Making yeast bread is also on my 2014 list of goals! I love this recipe…so easy to make in a Dutch oven. Ps: we have the same color Dutch oven :)

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Kelli March 9, 2014 at 11:31 AM

High five for having the same goal this year! Also, I bet your Dutch oven is waaaaay cleaner than mine :)

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Jodee Weiland March 8, 2014 at 12:01 PM

Kelli, this bread looks fabulous! I love the crust and the airy texture of the bread. Thanks for sharing!

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Kelli March 9, 2014 at 11:32 AM

Thanks so much, Jodee! The crispy crust is my favorite part :)

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whatjessicabakednext March 9, 2014 at 4:10 PM

No-knead bread is always so good! So much quicker- which is a bonus! Definitely going to give this one a go :)

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Kelli March 10, 2014 at 10:54 AM

Agreed….no-knead bread is *always* great! Thank you!

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Joanne March 10, 2014 at 7:02 AM

Yay for conquering your yeast fears! This loaf is a great gateway drug to the world of bread baking. It turned out beautifully!!

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Kelli March 10, 2014 at 10:54 AM

The floodgates have definitely opened :) Thanks, Joanne!

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Laura @ Laura's Culinary Adventures March 11, 2014 at 11:18 AM

What a great new year’s resolution! This looks tasty and suprisingly simple!

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Kelli March 11, 2014 at 3:25 PM

Thanks so much, Laura! And yes, it is certainly both of those things :)

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Amanda March 12, 2014 at 4:47 PM

This recipe looks fabulous Kelli! What would be the proportions of whole wheat and AP that you would use if you wanted to make this bread with wheat flour? And could you sweeten it, or add anything to it like flax seeds or oat nuts to make it heartier? (Listen to me getting all fancy! lol) I also was wondering if you could stretch this dough out and bake it on a pizza stone like a baguette or French loaf, score the top and what not. The texture is quite ciabatta-ish, no? Roll it out and put cinnamon and raisins in it and make swirl bread and bake it in a stone loaf pan (yum!)

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Kelli March 15, 2014 at 9:05 AM

So many great ideas, Amanda!!! I think any kind of seeds, nuts and/or oats would be a welcome and delicious addition! I haven’t worked with wheat flour a lot, but I’d be inclined to make an equal substitution.

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Rolanda Tovey March 13, 2014 at 5:34 PM

I’m very interested in trying this recipe but I was wondering about the yeast used. It is just 1/4 teaspoon used, right? I make bread in a breadmachine and most recipes call for 1 + 1/4 teaspoon of yeast.

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Kelli March 15, 2014 at 9:01 AM

Yes, just 1/4 teaspoon of yeast is used in this recipe.

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Gretchen @ Two Healthy Kitchens March 18, 2014 at 7:59 PM

Ok … since it’s confession time … I share your fear of yeast breads. I have SO many amazing recipes I want to try … and then when I go to get the ingredients, I kind of have a little heart palpitation and I bail. I worry I won’t let it rise enough, won’t knead it enough, won’t let it rest enough. Too many concerns. But … if I can take kneading out of the equation and still end up with crispy-on-the-outside-soft-and-pillowy-on-the-inside-bread then maybe this is the perfect recipe for me to start with! Thanks Kelli!

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