no-knead bread

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I’ve spent the past few days thinking about how to start off this post.  Should I apologize for being MIA for the past month?  Should I try to rationalize my absence with some half-decent excuse?  Should I promise it will never, ever, ever happen again?  I’m not quite sure.  So how about this:

Let’s break out the butter and sugar and pretend like this never happened.

I’m sorry!

Let’s get back on track and bake some bread now, shall we?

No-Knead Bread

I’ve already told you how much I love freshly baked bread.  There’s really nothing in the world quite like it.  The crust, the crumb – so delicious!

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This particular recipe is very basic and straight-forward.  Definitely an ideal canvas for a multitude of flavor profiles – be creative with your bread-baking!

You may or may not already be familiar with this recipe for Jim Lahey’s (in)famous No-Knead Bread.  There’s no guesswork when it comes to figuring out what’s special about this bread.

No-kneading.  Hello, simplicity.

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Another unique aspect of this recipe is that it’s baked in a Dutch oven, so as to simulate a steam oven which many artisan breads are baked in.  Crafty, indeed!

As with most yeasted goods, this dough takes a while to rise.  In this case, at least 14 hours . . . with an emphasis on least.  However, the dough does not require much attention as a whole.  For the work involved, you definitely get a quality loaf of bread that has a wonderfully crispy crust and a moist crumb.  Perfect for spreading with butter, jam, infused-oils, or, my personal favorite, Nutella.

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As this recipe has been published time and time on various websites, I decided to link [below] to the original source – The New York Times – rather than copy the entire recipe.  Enjoy!

No-Knead Bread, courtesy of The New York Times

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5 Responses to “no-knead bread”

  1. I have tried this and it did not turn out as good as the pics. Buts as we know, when it comes to bread we need to try it a few times to allow for the specific type of flour, quality, temperature, humidity etc that is unique to your area.

    Same recipe as above but with their own additions.

    http://shadowcook.com/2007/11/29/the-new-york-times-slow-rise-bread/

  2. mmmmmmm, looks so delicious :)

  3. Lovely crust and love the texture of the bread.. Amazing pics.

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