Jim laheys no knead bread

Jim Lahey's no-knead bread is made from only flour, yeast, salt, and water. It's the fastest, easiest, and best bread you may ever make.

Last updated on February 28th, 2021 BACK IN 2006, JIM LAHEY took the food world by storm when his recipe for no-knead bread appeared in The New York Times. After making his bread myself this week (5 times!), I can see what the fuss was about. For here is an artisan loaf par excellence. The crust crackles when you bite into it. Divine too is the bread’s moist, chewey interior.

Bread. It deserves so much more than I can give it here in this paltry blog post. There are religious, cultural, and now dietary rants centered around this mythical mix of flour, water, and yeast, (and maybe another ingredient or two…salt? honey?). Some day I plan on writing a complete thesis on bread, but I […]

Mark Bittman-Jim Lahey No-Knead Bread

Here’s my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It’s an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. Even if you’ve baked before, the process is probably nothing like what your experience would lead you to expect. For one thing, many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam in the covered…

This recipe is from Jim Lahey’s cookbook called My Bread (affiliate link). I’ve baked many recipes from this book over the last 13 years, and have recently started baking this loaf- I used to use this recipe as a pizza dough, until he came out with his My Pizza (also affiliate link) cookbook

No-Knead Bread Recipe If you have been hanging out around Frugal Living NW for awhile, you know that I am a big believer in making food from scratch at home. With a few exceptions, I prefer

Up against the harsh wintry weather, here is a great relief to cabin fever. All you need is flour, water, yeast and salt, the necessary ingredients for homemade bread. And of course, you need an oven, in the cabin, to bake bread. More important, the critical ingredients are more than the tangible ones; it’s the desire and inclination to let time run its course. What I mean is: depending on the kitchen temperature, bread dough takes hours to ferment, proof and finish baking. But don’t let…

This simple Ciabatta Bread recipe will give you a rustic Italian loaf that is perfect for dipping into soups or sauces. The high hydration in this bread results in a wonderfully chewy center and tons of irregular holes.

No-knead bread is extra crispy on the outside and bubbly on the inside. With very little effort, you’ll get an amazing outcome each and every time.