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A Simple Loaf 🙂

You might be thinking that a hearty, rustic loaf of bread like this one — with its shatteringly thin crust and tender, tangy interior — requires special equipment or skills or even a bread starter. Nope, this loaf is the simplest bread we know how to bake at home and it requires no stand mixer, no starter, no special knowledge, and no kneading.

This is a step-by-step guide for the now-ubiquitous No-Knead Bread. It’s ridiculously easy, and very forgiving. If you’re intimidated by baking ratios, volume vs. weight, baking scales, and kneading, this is a great recipe to start with. It will give you such a delicious loaf with about five minutes of hands-on time and almost no way to mess it up.

What is No-Knead Bread?

No-Knead Bread was pioneered by bread baker Jim Lahey and went viral about 10 years ago when Mark Bittman published the recipe in the New York Times. This is just about the simplest kind of bread you can make. You basically throw everything into a bowl and mix it up, then sit around, let the yeast do its work, and bake it. But it’s not just a bread for beginners — those of us who bake frequently also really love this bread. The slow rise gives this bread great flavor, and the baking method gives it an awesome crispy crust. It’s artisan quality with very little effort — that’s why this recipe is so popular!

For Your Information

No-knead bread gets its power from a long, slow rise at room temperature. Mix up the dough in the morning and let it sit for at least six hours before shaping and rising for one hour more. The bread bakes for 30 minutes covered and 15 minutes uncovered in the Dutch oven.

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”
~ James Beard

Maple Bundt Cake Photo