You have no items in your shopping cart.
Jim Lahey's No-Knead Bread
0 reviews >
- 3 cups bread flour
- Instant yeast
Nudge the dough gently out of the bowl onto a floured surface and shape it into a loose ball by folding the edges in. Sprinkle a towel with cornmeal, set the dough on the towel, put the towel on a plate and wrap it loosely up around the dough. Allow the dough to double once more; it should take only about an hour this time.
Meanwhile, turn the oven to 475 degrees and set a cast iron Dutch oven or other covered casserole in it to heat up. When the dough has doubled, very carefully remove the casserole from the oven with sturdy oven mitts, remove the cover, and quickly turn the dough in; it may land slightly cockeyed, but don’t worry.
Cover the pot and set it back into the oven. Bake for 30 minutes, remove the cover, and bake for another 15 minutes or so, until the loaf has turned a deep golden caramel color.
The scent of baking bread will be almost shockingly delicious, but you’re going to have to control yourself. You need to let the bread cool on a rack for at least an hour before eating it. But once that hour has passed, this bread, with some cold, sweet butter, will be one of the best things you have ever tasted.
Recipe from My Kitchen Year: 136 Recipes that Saved My Life, by Ruth Reichl.
Recipe from My Kitchen Year, by Ruth Reichl
Photograph by Mikkel Vang