A few years ago I became really interested in making my own bread. I received this beautiful book from a friend and was compelled to try every recipe, well, except for puff pastry. But the cinnamon rolls, challah, and dark pumpernickel-raisin bread - they were delicious and I was hooked. There is something so satisfying about the end result.
But homemade bread is a lot of work and when life picks up and I don't have time to wait on several rounds of rising dough, I turn to "No-Knead" bread. I'm sure you've heard about it by now, the master recipe was written up years ago in the New York Times and featured over and over again on the internet and Mother Earth News magazine (which is where I discovered it). But if you haven't actually tried making it yet, I highly recommend it. It's tasty and rewarding, crusty on the outside and chewy on the inside. And the best part is that it's easy. Here's the recipe and what I do.
Recipe: No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
- 3 cups all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast
- 1¼ teaspoons salt
- Cornmeal or wheat bran as needed