Want some bread? Try this recipe

Published 3:51 pm Saturday, January 9, 2016

The New York Times published a recipe from Jim Lahey, of the Sullivan Street Bakery, and it has become one of the most requested recipes the paper has known. Mr. Lahey said a six-year-old could do the bread and he is probably right. The beauty of the bread is that there is no kneading, and very few ingredients and time will make the bread.


My daughter sent me this recipe and I did it immediately. The bread was so good and yes, so easy. If you do not like to take the time to make bread, this is for you. It makes a 1 ½ pound loaf and has a hard crust and a chewy inside. Perfect for dipping in soups! I have been giving this recipe to all my friends and they love it.

No-Knead Bread

Yield: One 1 ½-pound loaf


3 cups all-purpose flour or bread flour, more for dusting

¼ teaspoon instant yeast

1 ½ teaspoons salt

Cornmeal or wheat bran as needed


Step 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.

Step 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.

Step 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. 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. (At this point you could sprinkle on some herbs if your wish, or sesame seeds)

Step 4

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-8 quart covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pan 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.