No knead bread
No knead bread, from above
VegVeganNew York

No knead bread

Stir, wait, bake. Time does the kneading and a hot pot does the rest. The easiest crusty loaf alive.

120 minTime
5 gProtein each
mildSpice
14hPlan ahead. Soak for 14 hours first; the 120 minutes come after.
The slow rise2 chapters · 1 min read

Make it your way

Grandma's wayLong fermented, unkneaded dough baked in a hot covered pot.
The original
164kcalsame
5 gproteinsame
1 gfibresame
120minutessame

No knead bread.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Maida (all-purpose flour, plain flour)3¾ cups
Instant dry yeast½ tsp
Salt1½ tsp
Water1½ cups, room temperature

Method

5 steps
  1. 1Stir flour, yeast, salt and water into a shaggy, sticky dough. Cover and leave 12 to 18 hours at room temperature.
  2. 2Tip onto a floured counter, fold over itself a few times and shape into a ball. Rest on a floured cloth for 1 1/2 hours.
  3. 3Heat a lidded heavy pot in the oven at 240 C for 30 minutes.
  4. 4Drop the dough in seam side up, cover and bake 30 minutes, then uncover and bake 15 minutes more.
  5. 5Cool on a rack for an hour before slicing.
Serve it like this

Tear or slice at the table with good butter, or serve with soup or a cheese board. Best on the day; toast after.

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Make it a meal

What goes with No knead bread: a bread or rice, a side, something to drink and something sweet.

With a main Minestrone soup45 min
With a main Reuben sandwich25 min
On the side Indian style tomato soup40 min
On the side Waldorf salad15 min
A little snack Butter popcorn10 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin Mary5 min
Something sweet New York cheesecake120 min
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