Best No Knead Bread recipe - Devine Cooking Recipes

This is my version of Jim Lahey's (Sullivan Street Bakery) No-Knead Bread Recipe. It doesn't have the huge holes in the finished loaf as pictured in some of the 18 hour rise recipes but I find it delicious, easier to cleanup and make! I replaced the plastic lid handle of the Le Creuset dutch oven I use with a stainless steel drawer pull to avoid having it crack or melt in the high heat of the oven. The oiled parchment paper saves on cleanup and prevents any sticking problems. Please use this recipe as a starting point and customize it as you like.3 cups bread flour¼ teaspoon instant yeast¼ teaspoon red wine vinegar2-3 teaspoons salt1 1/2 cups warm water1. In a large bowl combine flour and salt. Add ¼ teaspoon instant yeast and ¼ teaspoon red wine vinegar to 1 1/2 cups warm water.Combine wet and dry ingredients together until all moisture is absorbed. Cover and allow to rest for 4 hours.2. Uncover bowl and fold dough over on itself a couple of times. Place dough in the center of a sheet of oiled parchment paper. Rinse the bowl with water. Return the dough in parchment paper to the bowl.Cover and let rest one hour.3. Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, dutch oven, Pyrex or ceramic) in oven as it heats. Carefully remove pot from oven. Place parchment paper and dough into heated pot. Cover with lid. Cut away excess parchment paper and bake 30 minutes, then remove lid and bake another 12 to15 minutes until loaf is browned. Cool on a rack. Discard parchment paper.4. Enjoy!Checkout all my helpful tips video's at: http://www.inbobitrust.blogspo...

Channel: People & Blogs
Uploaded: November 30, 1999 at 12:00 am
Author: bobbilly9

Length: 06:40
Rating: 4.7777777
Views: 48029

Tags: Le Creuset no knead bread Sullivan Street Bakery Jim Lahey easy fast delicious no-knead noknead NY Times New York food how to make breadmaking howto simple tutorial

I'm not asking you if I can leave my comment about your false comment that it was "fast."If you want fast do it my way, if you want the experiences (which I have also done) of taking your time and getting into it, do it your way. I don't care how it's done, I was "just sayin," if you want fas t(as you stated it to be) that isn't the way. And if you don't want comments that don't agree with you, turn off your "comment link."

This is a recipe for actually MAKING bread, not buying it already made, then just baking it. The hot roll mix that you are talking about has spent time being made. If that's what you prefer, then be happy with that, but there's no reason to go onto someone's video and complain about their recipe just for being slower than something that is pre-made... Some people don't need things to be fast in order to enjoy them.. Oh, and the "just sayin" line doesn't excuse anything.

This is such a yummy bread! Mine didn't rise quite as much as yours, but I still gave it only the 4hrs and 1hr. I wanted to see how it turned out, and I could tweak it next time if necessary. No need though, as it turned out wonderfully, and soooo delicious ... maybe the extra salt? I rubbed a bit of butter over it as soon as it was removed from the oven to soften the crust in case it went too hard ... all adds to the flavour :) Thanks so much for the recipe, and clear and concise instructions.