Baked in a cast iron pot, every loaf of no-knead bread turns out with bakery-worthy crust. Use it for sandwiches or just dip it in olive oil.
I love “fancy” bread, not identical rectangular loaves with exact precut slices.
When I see artisan breads on display with their flour-dusted, uneven crusts, I can’t help having a serious case of bakery lust, and I want to buy them all.
I am a big sandwich eater and a firm believer that bread can make or break the final result, so I don’t shy away from splurging on a handcrafted loaf.
When I have a free day at home, I like to bake bread.
Unfortunately, that can be a rarity.
For years, I have heard the lore of no-knead bread, so I finally gave it a try. It took a few minutes to mix the ingredients.
Then I patiently waited 18 hours for the shaggy dough to rise.
Baked in a cast iron pot, the loaf turned out with absolute bakery-worth perfection.
Baked in a cast iron pot, every loaf of no-knead bread turns out with bakery-worthy crust. Use it for sandwiches or just dip it in olive oil.
Adapted from Jim Lahey via The New York Times by Mark Bittman
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