I kinda, sorta love this bread. I love it because it’s so wonderful… I love it because my house smells delicious… and I love it because it’s easy.

This recipe is originally from The New York Times, but I have found that my cooking times vary from their recipe. Here is my version.

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In a large bowl, mix together 3 cups of flour, 1/4 tsp. yeast, and 1 1/4 tsp. salt.

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Add 1 5/8c. water, and stir until blended. Dough will be sticky.

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Cover with plastic wrap and forget about it for 12 – 18 hours.

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When the dough is bubbly, lightly flour your surface and fold the dough over 2-3 times. Let dough rest 15 minutes, covered with a floured towel.

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Shape the dough into a ball and set on floured cotton towel. Cover with another floured cotton towel and let rise for 2 hours.

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About 20-30 minutes before the dough is ready, preheat your over to 450 degrees with a 6 – 8 quart cast iron enamel covered pot in the oven as it heats. When the dough is ready, carefully remove the pot from the oven, slide your hand under the towel and turn dough into pan. Shake pan to evenly distribute dough. Cover with the lid and bake 30 minutes, then remove lid and bake another 10-15 minutes until top of loaf is browned. Cool on rack.

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Serve warm with lots of butter!

No Knead Bread Recipe

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