Saturday, October 20

No Knead Bread

I have never posted a recipe for this Bread before because well
I felt the blogosphere was inundated with them 
I have been asked for the recipe so many times 
and I always add my additional changes
meaning I then have to write out the instructions
That I am finally succumbing and posting the recipe and method.

If you have never heard of Jim Lahey's No Knead Bread.........
and if you have never made it
then I cannot urge you enough to get out a bag of flour and get baking.
This is so so simple and I tell you it changed my life!!
Strong words, you say
Well after living in New York for 10 years I moved myself and family to a small village
in the middle of Ireland.
Being a lover of food and cooking I romanticised about 
growing vegetables, baking scones, making jams and chutneys
....... and well, really all those dreams came true....
What I had not anticipated was that there were things I would miss
That recipe calling for a pinch of Zatar...... hmmmm
a dash of Sumac........
a fresh baked flaky croissant and of course that Artisan bread that is 
served in every one of my favourite NY eateries
slightly sour with a thick chewy crust........

Well, when I first read about this bread in US Vogue at 11pm at night
 I upped out of my bed ran downstairs in my barefeet and nightie and got cracking

The next day, as I said ...... it changed my life.
Suddenly I felt like we had a little bit of NY here in my kitchen
Friends visited and I baked this bread
and wallowed in their oohs and aahs 
"You really made this?"
This Bread gave me more confidence in the kitchen
It encouraged me to venture into yeast territory
A strange and foreign terrain that I had never before explored with success.
(and just to add I still have a temperamental relationship with)

So, if you have never tried baking bread 
if you are scared of yeast 
if you love bread
if you live in a rural area where it is hard to source a good artisan loaf
....... then this is the bread for you 

NOTES: you will be cooking this bread 18 hours after you start 
so decide when you want to eat it and count backwards

you will need a cast iron crock pot with a lid 
like a le creuset 
you want a 6-8 qt pot

3 cups (430 grms ) flour (you can use bread flour but it is not essential)
1 1/2 cups (345 grams) warm water
1/2 tspn dried yeast 
1 1/4 tspn salt

Add water to flour, yeast and salt
mix together to form a wet dough
cover with cling film 
leave at room temperature for 16-20 hours 
an hour before you are ready to bake turn your oven on full 
which is usually somewhere around 500f or 250c
Place bottom of crock pot in oven to heat up 
after 45 mins to an hour carefully remove your pot 
throw in the dough
sprinkle with a little flour
place lid on 
put in oven and bake covered for 30-40 mins
remove bread from pot and place in oven to bake for a further 10 - 15 mins
you will need to play around with your own oven a bit to figure out what works best 
but this should be a good guideline for most 

remove from oven and allow to cool completely before cutting

Best eaten on day it is baked
except if you are toasting
it will keep as toasting bread for up to a week

*I have adapted the method from the Jim Lahey way as I found it didn't really make a difference if you took the dough out and folded or didn't 
This way is much simpler but if you wish to try the original then you can find it HERE


  1. Oh yum and how delish looking!! Thanks for sharing Helen!Will be making soon( must buy yeast!)

    2012 Artists Series

  2. I've made several variants of this bread lately but always return to the plain one, my favourite, perfect for me as I live quite far from the fancy breadmakers. I only wish I'd remember to get it started the day before more often.


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