Jim Lahey No Knead Bread Recipe

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Listing Results Jim Lahey No Knead Bread Recipe

Jim Lahey’s Noknead Bread Lodge Cast Iron

2 hours ago Lodgecastiron.com Show details

Jim Lahey, founder of Sullivan Street Bakery in New York City, has a no-knead bread recipe that just uses a cast iron dutch oven, flour, yeast, …

Servings: 6-8
Category: Baking Recipes
1. In a medium bowl, stir together the flour, salt, and yeast. Add the water. Use a wooden spoon or your hand to mix until you have a wet, sticky dough—about 30 seconds. Make sure it’s really sticky to the touch; if it’s not, mix in another 1-2 tablespoons of water. Cover the bowl and let set at room temperature, out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size (about 12-18 hours).
2. When the first fermentation is complete, generously dust a work surface with flour. Use a rubber spatula to scrape the dough onto the surface in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky—do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands, a bowl scraper, or wooden spatula to gently lift the dough onto the towel so it is seam-side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1-2 hours. The dough is ready with it is almost doubled. If you gently poke it with your finger, making an indentation about ¼-inch deep, it should hold the impression. If it doesn’t, let it rise another 15 minutes.
4. Preheat the oven to 475 degrees F 30 minutes before the end of the second rise, with a rack in the lower third position, and place a cast iron dutch oven in the center of the rack.

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Jim Lahey's NoKnead Bread Recipe Leite's Culinaria

2 hours ago Leitesculinaria.com Show details

Jim Lahey's No-Knead Bread Quick Glance 30 M 3 H, 30 M Makes 16 slices 1 (1 1/2-pound) loaf 4.9/5 - 100 reviews Print Recipe Want it? …

Rating: 4.9/5(101)
Total Time: 3 hrs 30 mins
Category: Sides
Calories: 85 per serving
1. In a large bowl, stir together the flour, yeast, and salt. Add the water and mix with a spoon or your hand until you have a shaggy, sticky dough. This should take roughly 30 seconds. You want it to be a little sticky. (Many people who bake this bread find the dough to be sticker than other bread doughs they’ve worked with. Even though it’s not what you’re accustomed to handling, it’s perfectly fine.)
2. Cover the bowl with a plate, towel, or plastic wrap and set it aside to rest at warm room temperature (but not in direct sunlight) for at least 12 hours and preferably about 18 hours. (Ideally, you want the room to be about 72°F. In the dead of winter, when the dough will tend to rise more slowly, as long as 24 hours may be necessary.) You’ll know the dough is properly fermented and ready because its surface will be dotted with bubbles. This long, slow fermentation is what yields the bread’s rich flavor.
3. Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want. Do not add more flour. Instead use lightly floured hands to gently and quickly lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round. That’s it. Don’t knead the dough.
4. Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, on the towel and dust the surface with a little more flour, bran, or cornmeal. Cover the dough with another cotton towel and let it rise for about 2 hours. When it’s ready, the dough will be double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. If the dough readily springs back when you poke it, let it rise for another 15 minutes.

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Jim Lahey’s NoKnead Bread

1 hours ago Thepollacks.com Show details

Jim Lahey's No-Knead Bread Recipe •Quick Glance •30 M •3 H, 30 M •One 1 1/2-pound loaf Ingredients •3 cups (400 grams) all-purpose or bread flour, plus more for the work surface •1/4 teaspoon (1 gram) instant yeast •1 1/4 teaspoons (8 grams) salt •Cornmeal or wheat bran, as needed Directions •1.

Category: overnight rise bread recipeShow more

Recipe: Jim Lahey's Basic NoKnead Bread CBS News

8 hours ago Cbsnews.com Show details

Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until …

Estimated Reading Time: 6 mins

Category: Jim lahey's perfect bread recipeShow more

No Knead Bread Bread Recipe The New York Times

3 hours ago Youtube.com Show details

Mark Bittman, a.k.a. The Minimalist, and Jim Lahey, the owner of Sullivan Street Bakery, share a recipe on how to make no-knead bread where the secret is let

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Jim Lahey's Easy NoKnead Artisan Bread The Clever …

3 hours ago Theclevercarrot.com Show details

Jim Lahey’s No-Knead Bread recipe uses an incredibly easy formula: Simply mix up the dough and let it rise overnight. You don’t need a stand mixer or a bread machine, …

Rating: 4.9/5(26)
Category: Yeast Bread
Cuisine: American
Estimated Reading Time: 7 mins
1. In a large bowl add the flour, yeast, salt and water. Stir until a rough dough forms. If it seems very dry, add more water.
2. Transfer to an oiled container and cover loosely with plastic wrap. Let rise for 14 hours- overnight, at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about 1 1/2 -2x its original size. *See note below.
3. Lightly flour a sheet of parchment paper and place the dough on top. Fold dough in half and then fold it in half again.
4. Shape the dough into a ball by tucking the sides underneath itself, and place onto the paper, seam side down. Cover and rest again until puffy but not fully risen, about 30 minutes- 2 hours depending on how warm your kitchen is.

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NoKnead Bread Recipe NYT Cooking

6 hours ago Cooking.nytimes.com Show details

Preparation In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. …

Rating: 5/5
Total Time: 21 hrs 30 mins
Category: Easy, Breads, Times Classics, Side Dish
1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. 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 30 minutes, until loaf is beautifully browned. Cool on a rack.

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How the NoKnead Bread Recipe Changed Baking The …

9 hours ago Nytimes.com Show details

The no-knead bread recipe accomplished both of those goals simultaneously. The process is simple: Mix flour, water, salt and yeast in a bowl just until they all come together. Cover the bowl and

Category: Baking Recipes, Bread RecipesShow more

Jim Lahey Recipes

6 hours ago Tfrecipes.com Show details

2013-03-01 · Jim Lahey’s No-Knead Bread recipe uses an incredibly easy formula: Simply mix up the dough and let it rise overnight. You don’t need a stand mixer or a … From theclevercarrot.com 4.9/5 (26) Category Yeast Bread Cuisine American Estimated Reading Time 7 mins In a large bowl add the flour, yeast, salt and water.

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Jim Lahey's NoKnead WholeWheat Bread Recipe Leite's

3 hours ago Leitesculinaria.com Show details

Ingredients 2 1/4 cups bread flour, plus more for the work surface 3/4 cup whole-wheat flour 1 1/4 teaspoons table salt 1/2 teaspoon instant or …

Rating: 4.8/5(19)
Total Time: 1 hr 30 mins
Category: Sides
Calories: 84 per serving
1. In a medium bowl, stir together the flours, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.
2. Cover the bowl and let it sit at room temperature until the surface is dotted with bubbles and the dough has more than doubled in size, 12 to 18 hours.
3. Generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the surface in 1 piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
4. Place a clean towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough feels tacky or sticky, dust the top lightly with wheat bran, cornmeal, or flour.

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NoKnead Bread — Mark Bittman

2 hours ago Markbittman.com Show details

Faster No-Knead Bread Reduce the initial rise to 8 hours; skip the 15-minute resting period in Step 2 and then shape the dough in Step 3. …

Estimated Reading Time: 3 mins

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Jim Lahey’s NoKnead Bread Together Women Rise

4 hours ago Togetherwomenrise.org Show details

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12-24 hours at room temperature (approx. 65-72°F).

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No Knead Bread Recipe by Jim Lahey POPSUGAR Food

7 hours ago Popsugar.com Show details

No-Knead Bread Adapted from Jim Lahey of Sullivan Street Bakery via The New York Times Ingredients 3 cups all-purpose or bread flour, more for …

Home Country: US

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Jim Lahey's NoKnead Bread – Kevin Lee Jacobs

1 hours ago Agardenforthehouse.com Show details

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 …

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Jim Lahey's NoKnead Recipe *** How to Make the Best No

Just Now Nokneadbread.org Show details

Gas Grill Bread Baking. Dough after being dumped. Dough during it's 15 minute rest after two folds. (This step is in Jim Lahey's NYT recipe but not the one in his book: My Bread: The Revolutionary No-Work, No-Knead Method,) I don't know …

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Jim Lahey No Knead Bread Recipe Create the Most Amazing

Just Now Recipeshappy.com Show details

All cool recipes and cooking guide for Jim Lahey No Knead Bread Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Flourless Brownies Healthy Crockpot Recipes Pdf Baked Shrimp Recipe Healthy

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My Bread by Jim Lahey Cookbook Corner Nigella Lawson

1 hours ago Nigella.com Show details

My Bread by Jim Lahey. About a month ago, over on Foodim, I saw a post of absolutely beautiful homemade bread by TheGourmetGays. The crust was spectacular, but what was even more impressive was that the bread had been made using Jim Lahey’s no-knead method. Now, I love kneading bread, but what this method creates (helped by the oven-in-an

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Recipe: NoKnead Bread The New York Times

4 hours ago Nytimes.com Show details

Adapted from Jim Lahey, Sullivan Street Bakery. Time: About 1½ hours plus 14 to 20 hours’ rising. 3 cups all-purpose or bread flour, more for dusting

Estimated Reading Time: 2 mins

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No Knead Bread Variations Recipe Frugal Living NW

4 hours ago Frugallivingnw.com Show details

Basic No-Knead Bread (go here for the step-by-step recipe) slightly adapted from Jim Lahey’s original recipe (Amazon) 6 cups bread flour …

Estimated Reading Time: 7 mins

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The BEST No Knead Bread Recipe! Gimme Some Oven

5 hours ago Gimmesomeoven.com Show details

1 1/3 cups warm water (about 110°F) Faster (2-Hour) No Knead Bread Instructions: 1. Stir together the flour, salt, sugar and yeast in a large mixing bowl until …

Rating: 4.8/5(111)
Total Time: 18 hrs 30 mins
1. Stir together the flour, salt and yeast in a large mixing bowl until combined. Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain. (The dough will look quite loose and shaggy, which is ok.)
2. Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 12 to 18 hours.
3. Transfer the dough to a well-floured surface. Fold the dough on top of itself — pulling the outer edges up and into the center a few times until the dough feels a bit tighter and holds its shape — to form a round dough ball. (If the dough is sticky or feels too loose at any point, just keep sprinkling on extra flour as needed.) Lightly flour the top of the dough ball, and then carefully flip it upside-down onto a piece of parchment paper, so that the smooth side is on top. Use your hands to shape the ball into an even circle. Lightly flour the top of the dough ball, then loosely cover it with plastic wrap or beeswrap to rest while the oven heats.
4. Place the Dutch oven inside of your oven*, then set oven to 450°F. Wait for 20-30 minutes for the oven to heat, while the dough continues to rest. (If the dough rises and spreads out more than you would like during this time, just use your hands to shape it into a tighter ball once more just before baking.)

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Jim Lahey's Overnight, NoKnead Bread Alexandra's Kitchen

3 hours ago Alexandracooks.com Show details

1¾ tsp. table salt ½ tsp. sugar Cornmeal, wheat bran or oat bran as needed Instructions In a large bowl, combine flour, yeast, salt and sugar. Add 1 and 5/8 cups water, …

Rating: 5/5(2)
Category: Bread
Cuisine: American
Total Time: 22 hrs
1. In a large bowl, combine flour, yeast, salt and sugar. Add 1 and 5/8 cups water, and stir until blended. Dough will be sticky. Cover bowl with plastic wrap and let rest 12-18 hours at room temperature.
2. After the 12 hours, or when the surface of the dough is dotted with bubbles, lightly flour a work surface and place dough on it. Sprinkle a little more flour on the dough and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Meanwhile, lay a clean kitchen towel (not terry cloth) on a counter or tabletop in a draft-free area. Generously coat it with cornmeal, wheat bran, oat bran or any combination of the three. After the 15 minutes, using as much flour as necessary to keep dough from sticking to your fingers and the work surface, quickly shape the dough into a ball and place seam side down in the center of the prepared towel. Dust with more cornmeal, wheat bran or oat bran. If the towel is large enough, fold the sides up over the bread so that it is completely covered. If the towel is too small, cover with another towel. Let rise for another 2 hours.
4. Forty-five minutes before the dough is ready, preheat the oven to 450°F. Place a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic: I’ve used a ceramic Emile Henry Dutch oven and a circular Pyrex baking dish) on a rimmed sheet pan and place in the oven while it heats. When dough is ready, carefully remove pan and pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. This is tricky. The first time I made this I clumsily flopped the dough into the pot and it lay seam side down. If this happens, just leave it: there is no way to fix it without burning yourself, and it ultimately does not matter. So, try your best to let the dough fall seam side up, and don’t worry and if it lands seam side down. Cover with lid and bake 30 minutes. Remove lid and bake another 15-30 minutes or until it sounds hollow when tapped. Remove from oven, and turn out onto a cooling rack. This makes a mess. Placing the cooling rack inside another rimmed sheet pan h

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No Knead Bread Brown Eyed Baker

6 hours ago Browneyedbaker.com Show details

Instructions. In a large bowl, stir together the flour, yeast and salt. Add the water and stir together with a wooden spoon until all of the flour is moistened (the dough will be quite …

Ratings: 12
Calories: 114 per serving
Category: Bread
1. In a large bowl, stir together the flour, yeast and salt. Add the water and stir together with a wooden spoon until all of the flour is moistened (the dough will be quite shaggy). Cover the bowl with plastic wrap and let rest at warm room temperature for 12 to 18 hours.
2. The dough will be ready when the surface is covered in small bubbles. Lightly flour a work surface and turn the dough out onto it; sprinkle it with a little more flour and fold the dough over onto itself twice. Cover loosely with plastic wrap and let sit for 15 minutes.
3. Using enough flour necessary to keep the dough from sticking to the work surface or your fingers, quickly shape the dough into a ball. Place a sheet of parchment paper in a large bowl, and place the ball of dough onto the parchment paper. Dust the top of the bread with additional flour and cover with a clean kitchen towel. Allow the dough to rise until it has more than doubled in size and it does not immediately spring back when poked with a finger, about 2 hours.
4. At least 30 minutes before the dough will be ready, place a large 6 to 8-quart Dutch oven in the oven and preheat to 450 degrees F.

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White, Wheat or Rye? Jim Lahey's No Knead Bread Cathy Barrow

5 hours ago Cathybarrow.com Show details

The Magic Recipe Jim Lahey’s No-Knead Bread Makes one loaf. 1/4 tsp dry yeast 1-1/2 c cool water 3 c bread flour (wheat: 2c bread/1c wheat flour; rye: 2-1/4c bread/3/4c rye flour) 1-1/2 tsp salt. Stir together all the ingredients until you have a shaggy, sticky dough.

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Better NoKnead Bread Recipe Serious Eats

6 hours ago Seriouseats.com Show details

The No-Knead Bread recipe became an instant hit, and, I'd be willing to wager, started off an entire generation of home bakers on an entirely new journey. Here's how the recipe works: combine flour, yeast, and salt in a bowl. Add water and stir with a spoon. Allow to sit overnight. Shape into loaf and allow to rise. Bake in a preheated Dutch oven.

Rating: 4.5/5(20)
Total Time: 72 hrs
Category: Bread
Calories: 182 per serving

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Fast Sourdough Recipe by 'NoKnead Bread' Maker Jim Lahey

3 hours ago Youtube.com Show details

Sullivan Street Bakery’s founder Jim Lahey demonstrates how to bake gourmet whole-wheat sourdough bread at breakneck speed. Video by: Matt Goldman, Zach Gold

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I Bow Down to Jim Lahey and His No Knead Bread

8 hours ago Ouichefnetwork.com Show details

As best I can determine, this recipe was the first viral success story of the food blog age way back in 2006. It was then that Mark Bittman wrote about Jim Lahey's revolutionary and quite unconventional no-knead bread technique, …

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NoKnead Bread Martha Stewart

1 hours ago Marthastewart.com Show details

Step 1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water and stir until blended; dough will be shaggy and sticky. Coat a …

Rating: 3.6/5(199)
Category: Bread Recipes
1. In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.
2. Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.
3. Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.
4. After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart heavy covered pot, such as cast-iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.

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Basic NoKnead Bread Guest Recipes Nigella's Recipes

Just Now Nigella.com Show details

Basic No-Knead Bread is a guest recipe by Jim Lahey so we are not able to answer questions regarding this recipe Equipment: A 4½- to 5½-quart heavy pot In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.

Servings: 1

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Jim Lahey's No Knead Focaccia Stacey Snacks

5 hours ago Staceysnacksonline.com Show details

Jim Lahey's No Knead Focaccia: (adapted from MY BREAD & Serious Eats) 500 grams (17 1/2 ounces, about 3 1/4 cups) all-purpose or bread flour (I used King Arthur Bread Flour) 15 grams (.5 ounces) 1 tbsp kosher salt 4 grams (.15 ounces) 1/2 tsp instant yeast (I used Fleischmann's) 325 grams (11 1/2 ounces) 1 1/2 cups minus 1 tablespoon cool water

Estimated Reading Time: 4 mins

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Focaccia Style Loaf made with Jim Lahey NYT Recipe at 104%

Just Now Nokneadbread.org Show details

The recipe in Jim Lahey's book uses 15 ounces of flour which is a hydration percentage of 75%. My Bread: The Revolutionary No-Work, No-Knead Method New York Times Recipe Dough after an 18 hour rise. This dough was very …

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NoKnead WholeWheat Bread The Washington Post

2 hours ago Washingtonpost.com Show details

The bread is baked in a Dutch oven, which helps produce a crunchy, flavorful crust. Baker Jim Lahey calls for a ratio of 3 parts bread flour …

Rating: 3.4/5(23)
Servings: 10
Is Accessible For Free: True
Calories: 120 per serving

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NoKnead Bread Recipe Epicurious

9 hours ago Epicurious.com Show details

A 4 1/2- to 5 1/2-quart heavy pot Step 1 1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or …

Rating: 3.9/5(18)
Servings: 1.25

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NoKnead Bread Pudge Factor

Just Now Pudgefactor.com Show details

Instructions. Mix all of the dry ingredients in a medium bowl. Add water and stir with a Danish dough whisk or wooden spoon until ingredients are incorporated, 30 seconds to …

Ratings: 3
Calories: 170 per serving
Category: Bread
1. Mix all of the dry ingredients in a medium bowl. Add water and stir with a Danish dough whisk or wooden spoon until ingredients are incorporated, 30 seconds to 1 minute.
2. Lightly coat the inside of a second medium bowl with vegetable oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 to 24 hours at room temperature. (See Tips 4 and 5)
3. Remove the dough from the bowl to a piece of floured parchment paper and fold it over several times to form a ball. Place the dough seam side down on parchment paper. Cover with a clean dish towel and let it rise at room temperature until more than doubled in size, 2 to 3 hours. (See Tip 6)
4. Preheat oven to 450°F. Place 7 1/4 quart (28 cm) covered Dutch oven in the oven at least 30 minutes prior to baking to preheat. (See Tip 7)

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Jim Lahey's NoKnead Bread The Wednesday Chef

1 hours ago Wednesdaychef.typepad.com Show details

No-Knead Bread. Yields one 1 1/2 pound loaf. 3 cups all-purpose or bread flour, more for dusting. ¼ teaspoon instant yeast. 1¼ teaspoons salt. Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky.

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Pan co’Santi: Walnut Bread from Jim Lahey Cookbook Recipe

2 hours ago Thekitchn.com Show details

This simple no-knead bread is studded with walnuts and raisins, and has just a hint of cinnamon. We could have this for breakfast or we could just as easily serve it alongside …

Estimated Reading Time: 3 mins
1. In a medium bowl, stir together the flour, raisins, walnuts, salt, cinnamon, yeast, and pepper, mixing thoroughly. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. If it's not really sticky to the touch, mix in another tablespoon or two of water. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
3. Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third, and place the covered 4 1/2 - to 5 1/2 -quart heavy pot in the center of the rack.

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Jim Lahey's No Knead Pizza Dough Recipe

6 hours ago Seriouseats.com Show details

This recipe works well with Jim Lahey's No Knead Broccoli Rabe, Garlic, Ginger, and Thai Chili Pizza. Note from Lahey: While I'm not picky about the flour—either bread flour or all-purpose is fine—what does concern me is how the dough is handled.

Ratings: 17
Calories: 304 per serving
Category: Pizza, Bread

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Jim Lahey’s NoKnead Sourdough Bread – ElectricCookbook

6 hours ago Electriccookbook.com Show details

1½ cups water. Mix the flours, salt, and yeast in a large bowl. Add the water and stir until thoroughly mixed. Add the biga in small pieces to the dough. Mix again to incorporate it into the dough. Set a dinner plate on top and leave on …

Estimated Reading Time: 4 mins

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No Knead Bread: Unbelievably Easy, Incredibly Delicious

5 hours ago Christinascucina.com Show details

See complete, printable recipe below. Preheat the oven AND THE POT for 20 minutes (longer than when it just comes to temperature). I bake my no knead bread on …

Rating: 4.8/5(53)
Total Time: 57 mins
Servings: 1
Calories: 178 per serving
1. Mix all the ingredients together in a large bowl until everything comes together. This will only take a few minutes, maximum.
2. Cover with a plate or plastic wrap and let rise for 12 to 18 hours or until it's risen (about 4x in mass and is soft and bubbly.)
3. Using a spatula, mix down the dough/batter to remove all the air from it and form into a nice round in the bowl.
4. Put a tea towel on the countertop and sprinkle liberally with flour and some other grain like wheat germ or oat bran to keep the dough from sticking to the cloth. Don't be shy or the loaf will stick.

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Fast No Knead Bread With Easy Cleanup Recipe Food.com

2 hours ago Food.com Show details

This is my version of Jim Lahey's (Sullivan Street Bakery) No-Knead Bread Recipe. It doesn't have the huge holes in the finished loaf as pictured in some of the 18 hour …

Servings: 1
Total Time: 1 hr
Category: Breads
Calories: 1368 per serving
1. 1. In a large bowl combine flour and salt. Add ¼ teaspoon instant yeast and ¼ teaspoon red wine vinegar to1 1/2 cups warm water.Combine wet and dry ingredients together until all moisture is absorbed. Cover and allow to rest for 4 hours.
2. 2.Uncover bowl and fold dough over on itself a couple of times. Place dough in the center of a sheet of oiled parchment paper. Rinse the bowl with water. Return the dough in parchment paper to the bowl.Cover and let rest one hour.
3. 3. Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, dutch oven, Pyrex or ceramic) in oven as it heats. Carefully remove pot from oven. Place parchment paper and dough into heated pot. Cover with lid. Cut away excess parchment paper and bake 30 minutes, then remove lid and bake another 12 to15 minutes, until loaf is browned. Cool on a rack. Discard parchment paper.
4. 4. Enjoy!

Category: Bread Recipes, Food RecipesShow more

No Knead Bread Blue Jean Chef Meredith Laurence

8 hours ago Bluejeanchef.com Show details

Jim Lahey, the owner and baker of Sullivan Street Bakery, produces breads for over 300 restaurants in New York and in 2006 the New York Times first published Jim’s …

Rating: 4.6/5(12)
Calories: 114 per serving
Category: Side Dishes
1. Combine the flour, salt and yeast in a large bowl. Add the water and stir all the ingredients together. The dough should be shaggy and a little sticky - you shouldn't really be able to pick this dough up or handle it.
2. Cover the bowl and let the dough rest in room temperature for 12 to 18 hours. The longer you let it sit, the more flavor is developed. After 18 hours, the dough should be bubbly on top and a shade darker than it was when you started.
3. Place a piece of parchment paper on the countertop and dust very generously with flour. Wet your hands and fold the dough over on itself a few times to release the air inside the dough. (Wetting your hands will help prevent the dough from sticking to you.) Turn the dough out onto the floured parchment paper, seam side down.
4. Dust more flour on the top of the dough and cover the dough by inverting the mixing bowl over the top. (Alternately, you could use a clean kitchen towel to cover the dough, but I find this often sticks to the dough, ruining both the appearance of the bread and the towel.) Let the dough rest like this for up to 2 hours. After the dough has rested for 1 to 1 ½ hours on the countertop, place a lidded cast iron Dutch oven into your oven and pre-heat the oven to 425ºF for 30 minutes.

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Jim Lahey's No Knead Baguette Recipe Steamy Kitchen

Just Now Steamykitchen.com Show details

Bread flour. Yeast. Olives, tomato, whole garlic cloves. Olive oil. To make No Knead Baguette, simply mix the flour, yeast and water the night …

Rating: 4.2/5(5)
Category: Appetizer, Side Dish
Cuisine: American
Estimated Reading Time: 6 mins
1. In a medium bowl, stir together the flour, table salt, sugar and yeast. Add the water and, using a wooden spoon, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 10 to 18 hours (24 hours if you have a cold cold home.)
2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself to her three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).
3. Grab a large bowl (large enough to hold the dough when it doubles in size. you could also use a large pot) and brush the insides of the bowl with olive oil. Gently place the dough, seam side down into the bowl. Cover bowl with a towel. Place in a warm draft free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, pre-heat the oven to 500F, with a rack in the center. Oil a 13" x 18" x 1" baking sheet.

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Adapting Jim Lahey's recipe to Sourdough The Fresh Loaf

9 hours ago Thefreshloaf.com Show details

I recently discovered Jim Lahey's no knead bread recipe. By far the best I have yet tried. MUCH better then Bread in 5 Minutes a Day! I am wanting to expirament, and try using my sourdough starter instead of yeast, but I'm not sure how much I should use, and how much to then reduce the amount of water the recipe calls for. The ingredients are; 3C Flour 1/4 tsp …

Category: Sourdough RecipesShow more

Jim Lahey's NoKnead Bread Gather Journal

Just Now Gatherjournal.com Show details

Jim Lahey’s No-Knead Bread Starters from Issue 4 – Fall / Winter 2014 – Cocoon. The revered breadmaker shares his signature dough recipe. Gather Journal Jim Lahey’s No-Knead Bread. The loaves from New York’s Sullivan Street Bakery …

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Jim Lahey Bread Recipes

2 hours ago Tfrecipes.com Show details

Steps: In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap.

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Easy NoKnead Pull Apart Bread Rolls Recipe Winners

9 hours ago Recipewinners.com Show details

Mix and Proof the No-Knead Pull Apart Bread Rolls. Jim Lahey’s Game Changing Recipe. This brainchild recipe from Jim Lahey from the Sullivan Street Bakery in New York …

Rating: 5/5(1)
Total Time: 5 hrs
Category: Breads
Calories: 7 per serving
1. add the flour, salt and yeast to a large bowl and mix briefly to evenly distribute the ingredients
2. add the warm water and mix until no flour is visible
3. remove a small amount of dough from the bowl approximately 1/4 cup and press until even into a straight sided glass
4. cover with cling film and using an elastic band mark the height of the dough - this is a simple test to check how much your dough has risen

Category: Bread RecipesShow more

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Frequently Asked Questions

What is Jim Lahey’s No Knead Bread?

Jim Lahey’s no-knead bread recipe turned traditional bread making upside down for all of us. Made with just flour, yeast, salt, and water, the bread is the fastest, easiest, and best you may ever make. Want it? Click it. In a large bowl, stir together the flour, yeast, and salt.

Who invented the no knead bread method?

Source: Big thanks to Jim Lahey who developed the famous no knead bread method that went viral years ago! These recipes are slight adaptions of his original recipe.

What is Jim Lahey’s recipe for cookie dough?

– Jim Lahey In a medium bowl, stir together the flour, raisins, walnuts, salt, cinnamon, yeast, and pepper, mixing thoroughly. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.

Can you make no-knead bread?

Jim Lahey’s No-Knead Bread recipe uses an incredibly easy formula: Simply mix up the dough and let it rise overnight. You don’t need a stand mixer or a bread machine, and there’s no kneading involved! Just 2 minutes of prep time and the rest is hands off.