No-Knead Bread

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine | Bread This recipe for no-knead bread has circled the Internet rapidly since it appeared in the New York Times in November 2006, and it has been translated into German and Togo. The original recipe came from Jim Lahey, owner of Sullivan Street Bakery in Manhattan. It lets time, instead of you, do the work. Simply stir together the ingredients, and let the mixture sit for 12 to 18 hours. After brief handling, it sits for 2 to 3 hours more, then bakes in a covered cast-iron pot in a 450 degree oven. It should result in a round, rustic loaf, with a chewy crust and an interior with irregularly shaped holes, not fine-textured, but similar to an Italian ciabatta. It's tasty and makes great crostini.

Cuisine: not stated · categories: Baking recipes; Easy recipes; Inexpensive recipes; Recipes; Recipes for bread; Recipes using wheat flour; Recipes without servings; United States recipes; Vegetarian recipes

Full recipe on Wikibooks · licence Creative Commons Attribution-Share Alike 4.0