Homemade No-Knead Bread

Wednesday, August 19, 2015 2 1

Let’s just first give credit to the guy who invented homemade no-knead bread: Jim Lahey, owner of Sullivan Street Bakery. GENIUS. Homemade bread is a magical, magical thing. But unfortunately, no one has the time to let it rise, and knead, and rise, and knead, and rise. At least I don’t. Unless it’s a super rainy weekend in mid-November and I have nothing else to do. (Never happens.) 

The fact that this recipe allows you to mix up your bread, set it out on the counter, DO NOTHING, and then 12-18 hours later have your own homemade bread is mind-blowing! Yes, I did say DO NOTHING. No kneading whatsoever. The smell alone of bread baking in the oven makes this recipe worthwhile. 

Let’s just first give credit to the guy who invented homemade no-knead bread: Jim Lahey, owner of Sullivan Street Bakery. GENIUS. Homemade bread is a magical, magical thing.

I’ve made Jim Lahey’s recipe in the past, but this time I actually followed an even simpler no-knead recipe by Jo Cooks. It eliminates the second rise, so is completed in 12-18 hours rather than 24 hours total. If you’ve never made your own bread before, I highly recommend her recipe – it’s foolproof!

This Homemade No-Knead Bread recipe is for simple, white country bread. Next time I make it, I’m going to experiment by adding cheddar cheese and chives, and I also want to try making a loaf with cinnamon and raisins! The possibilities are endless! Let me know what combination you try.

Happy bread baking!

 

Homemade bread is a magical, magical thing. But unfortunately, no one has the time to let it rise, and knead, and rise, and knead, and rise. At least I don’t.

 

Homemade No-Knead Bread
Yields 1
Homemade bread! Without kneading! Without any muss or fuss! You need to try this recipe!
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Ingredients
  1. 3 cups all-purpose flour
  2. 1 teaspoon salt
  3. 1/2 teaspoon active dry yeast
  4. 1 and 1/2 cups lukewarm water
Instructions
  1. In a large bowl, mix flour, salt and yeast together. Pour water into the bowl and mix until it's incorporated. Cover the bowl with saran wrap and let it sit on your counter in a warm-ish spot for 12-18 hours.
  2. Your bread will have risen quite a bit! Preheat your oven to 450 degrees F. While oven is preheating, add a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) into oven as it heats.
  3. Once oven is preheated, remove pot very carefully! Drop in your bread dough. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown.
  4. Let cool on a rack.
Adapted from Jo Cooks
Adapted from Jo Cooks
the lovely kitchen http://www.thelovelykitchen.org/

2 comments

2 Comments
  • Kimberly/TheLittlePlantation
    September 15, 2015

    Bread is my weak point. I’m slightly frightened of it. Still. But this. This sounds doable, delicious and easy :)
    Thanks for sharing I WILL try this and let you know how I get on :)

    • thelovely
      September 21, 2015

      It is SUPER easy! I love that you can adjust the recipe to your tastes, and that you know exactly what’s in your bread recipe – unlike some of the loaves you can buy at the store. Let me know if you try it!

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