Recipe of the Week - No Knead Bread

For me, any season is good bread season, but I must say that as the months grow darker and colder, my desire for something warm and yummy grows stronger. This recipe is called No-Knead Bread, but you might as well call it Italian Bread Straight from a New York Bakery. It is quick, inexpensive, practically fool proof and absolutely delicious! The only catch is, you have the remember to make it the day before you want it because it needs to rise overnight. My friend Julie shared this recipe with me years ago and it has been a favorite go-to recipe ever since. It is adapted from this recipe, only I'm lazy and have skipped a few steps and I'm here to say it didn't matter!



About 5 mins. to prepare plus 14 to 20 hours rising


3 cups all purpose or bread flour

¼ teaspoon instant yeast

3/4 Tablespoon Kosher salt or 1 teaspoon table salt

1 1/2 cups warm water


Things you'll need that you may not have already:

Heavy pot with lid (cast iron, enamel, Pyrex or ceramic). I bought my cast iron one at TJ Maxx. It was $40, but oh so worth it!

Parchment paper


1. THE DAY BEFORE combine flour, yeast, salt and water in large bowl, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap or lid. Let dough rest at least 12 hours, preferably about 18, at warm room temperature.

2. THE NEXT DAY fold dough over on itself once or twice. Cover loosely with plastic wrap or lid and let rise another 2 hours.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Line a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) with parchment paper and place in oven as it heats. When dough is ready, carefully remove pot from oven. Plop dough in. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 20 minutes, until loaf is beautifully browned. Cool on a rack.

4. Slice. Eat plain, smothered with butter or dipped in olive oil and balsamic vinegar. Declare yourself an Italian culinary master!

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