no need to knead!

Okay, so I am definitely the last person in the universe to try the no-knead bread, but I thought you had to have a Dutch oven to properly make it! Last week, though, an article in our local newspaper indicated I could use Pyrex or enamel, so I had no more excuses. Let me first confess that I am not a bread purist. I hate kneading dough. If my Kitchen Aid stand mixer can do the kneading for me, why should I get my hands all sticky? Also, I am short, so I have to stand on a stool in order to get enough leverage on the dough to knead somewhat efficiently. Lastly, I am weak and possess flabby arms. No kneading for me!

no knead bread.JPG
This no-knead bread is stinkin’ incredible. IT LOOKS LIKE A REAL LOAF OF BREAD. And guess what else? IT TASTES LIKE A REAL LOAF OF BREAD. It’s no wonder this recipe has made its rounds among all the food bloggers in the world! It is so easy and has an incredible payoff. What more could a person ask?
no knead bread slice.JPG
I took some of this bread over to our friends’ house and was asked, “Where did you buy that bread?” I MADE IT, AND I DID NOT KNEAD. I see many, many loaves of no-knead bread in my future.
To read more about no-knead bread, please visit Megan at Not Martha. She has extensive information about it. And for the record, I used King Arthur all-purpose flour that I purchased at Trader Joe’s (I also got my rapid-rise yeast at Trader Joe’s). My Pyrex casserole was too small, so I ended up using my Chantal pot, and it worked just fine.

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24 Responses to no need to knead!

  1. Cher says:

    This has become my go-to bread recipe. (Despite the fact that I was blessed with a shiny new Kitchen Aid mixer for XMas…)

  2. debbie says:

    that looks like a nice yummy loaf of bread! i tried copying the recipe from the ny times article a while back and i don’t know why these japanese characters kept turning up at what seemed like random parts of the recipe….

  3. splatgirl says:

    That is one mighty fine looking loaf of NoKnead!

  4. sharon says:

    oh my, that looks like everything a delicious loaf of bread should be. Brava! (I really should stop visiting your blog when I’m hungry…)

  5. knitopia says:

    It’s great, isn’t it? I get so thrilled every time I make one.

  6. J Strizzy says:

    You’re not the last one to try it — I haven’t tried it yet either. But I have a bread machine, which is probably why I haven’t felt the need (bad pun very definitely intended). The machine doesn’t give you that crusty exterior, but I don’t really like the thick crust so it works out for me. But I will nonetheless feel like an incomplete fraud of a baker until I try it.

  7. jennifer says:

    I am certainly the last one to try it and I have no excuse- I was a chef for years!!! But just like you, didn’t feel I had the best pot to work with. Going to check out what you used and that may be on the agenda thsi weekend. What a great picture of the loaf, very inspiring!

  8. hannah says:

    dude! i am short too and have a heck of a time kneading anything. i do make a lot of pizza dough, but without a stool. thanks for the tip! and the recipe!

  9. Jody says:

    I just tried it last weekend! I was putting it off too because of the no dutch oven thing… but I “made” my own with a pizza stone and a ceramic bowl. Take a peek at my homemade dutch oven on my blog!

  10. jeanne says:

    No one has mentioned greasing/oiling the dish. Doesn’t the bread stick like an SOB? Aside from that, this sounds like some fun weekend baking!

  11. amy k. says:

    oh I saw this too and have to try it! so you are not the last one. . it looks so god!

  12. Corvus says:

    I’ve never been able to pull off bread- I always churn out something a lot more like a stone brick than a tasty loaf of bread. I’ll have to try this one.

  13. Kathy says:

    Isn’t that amazing stuff? I made some with half white whole wheat flour, and it was surprizingly good.

  14. Debbie says:

    Thanks so much! I’ve been stalling on this for lack of a cast iron pot. I HAVE a Chantal enamel pot, too! No-Knead is in my future!

  15. Oiyi says:

    Yes, this bread is fantastic! I have made it a few times. Now, I am into making a No Knead Focaccia bread. You don’t have to wait 18-20 hours before baking. You can bake it the same day or put it in the fridge overnight.

  16. stuntfrau says:

    I saw this in the Oregonian and have made it 3 times now. It is definitely my favorite bread recipe. The last time I made it, I tried adding in chunks of cheddar cheese & cracked pepper with somewhat mixed results — it didn’t rise as much as I had hoped, but it still tasted delicious.

  17. Megan says:

    I just read the comment about greasing the pan – I didn’t have to grease my dutch oven at all, and the bread popped out like a champ. That said, I’m sticking with my favorite standard pan bread, because when I get a craving for homemade bread, I don’t want to wait overnight. I want it noooooowwww!! 🙂

  18. wendee says:

    Just what I need – another bandwagon to jump on. I’m such a sucka! In my defense – oh, my – your pictures look like they belong on website for a professional bakery. YUM!

  19. katie says:

    The bread looks great! I haven’t tried it yet, even though I heard about it when everyone else did, and I’m a big bread baker. I just haven’t been bitten by the bug yet. But now…maybe I’ve been bitten. I love those big holes! Looks like ciabatta.

  20. Cristina says:

    Thanks for the link! I’m a little zealous about this whole wheat bread recipe by Delia Smith I adapted for la Kitchen Aid:
    1) generously butter your standard loaf pan and set it aside 2) put 3 and 3/4 cups whole wheat flour in an ovenproof bowl, put it in the oven and set the oven on “warm” for 10 minutes (warming the flour this way is key to the success of this recipe) 3) while the flour is warming, put 1 teasp. brown sugar, 2 teasps. salt and one packet of yeast in the bowl of the mixer 4) when the flour is ready, dump it into the mixer bowl and give the dry ingredients a quick stir–turn the oven off 5) now put the bowl in the stand, with the dough hook attached to the mixer and turn it on–add 1 and 3/4 c. lukewarm water and keep the machine on medium until the ball of dough forms and all the flour is incorporated–then let the machine go until the dough looks springy–a minute or two 6) flour your hands, lift the dough out and pull it into a rectangle-ish shape–fold it into thirds lengthwise and tuck it seam side down into the pan pushing the edges down lower than the middle 7) cover the pan with a damp dishtowel and leave it to rise in the oven for 30 minutes 8) remove it from the oven, preheat the oven to 400F, sprinkle the surface of the risen dough with a little more flour if you like a rustic look and bake for about 40 minutes. 9) turn the loaf out of the pan and bake it upside down for an extra 5-10 minutes to crisp the bottom and sides.
    I love the superbuzzy meets Wendy coat below–very Springy.

  21. Delf says:

    I’ve made this recipe in a glazed earthenware mixing bowl, using a spare dinner plate in place of the dutch overn’s lid as a cover to keep the moisture in. Worked fine.

  22. maryse says:

    that is a beautiful looking loaf. i use a big dutch oven for mine so my loaf isn’t as round.
    but it tastes great. and i try to make a loaf every weekend.

  23. sonia says:

    hi mariko! totally going to try this bread, just sounds too incredible to pass up. and trust me, I DON’T BAKE. I DON’T COOK. wish me luck. hehe.. 😉
    btw, i emailed you eons and eons ago and you gave me some advice on where to take sewing classes in the SE area. just wanted you to know that my first class begins the first week of april. thanks for the inspiration!

  24. Chef Jules says:

    No knead = bread for the gourmet on the go-go. A lovely loaf and good to know it’s as tasty as it is photogenic!

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