No Knead Bread

If you could only smell my kitchen!! Oh my gravy. And taste this bread. I can’t believe how good it is! I am making this again, and soon!

I first saw this recipe for No-Knead Bread on the Life in Chicago blog. It piqued my interest. I have always been terrible at making bread. I’ve tried pizza crust several times and it always turns out kind of soggy. White bread, rolls, biscuits, just about anything with yeast in it I have issues with. Anyways, I thought I would try this recipe. Only four ingredients and it’s supposed to be easy.

Here starts the adventure:

First, I mixed the ingredients in a bowl and covered with plastic wrap.

After 18 hours, I uncovered the bowl and this is what I saw.

Now I understand the bubble instructions.


Next, I floured the bread, and let sit for 15 minutes.

Then, I shaped the dough into a ball and let sit for 2 hours.

My ball wasn’t actually a ball…and the yellow stuff is cornmeal.

Now, the ball goes into the hot cast iron skillet and into the oven.
Taa-daa! It is baked and the aroma of freshly baked bread is delightful.And yep, I put my finger in the bread. Oops!


No Knead Bread by SneakySpoons


I halved the recipe below so that it would fit in my cast iron skillet. One of these days I will have a dutch oven.


No Knead Bread
  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ teaspoon instant yeast
  • 1¼ teaspoons salt
  • 1⅝ cup water
  • Cornmeal as needed
  1. In a large bowl combine flour, yeast and salt. Add 1⅝ cups water, and stir until blended; dough will be shaggy and sticky (I sometimes have to add a little more water). Cover bowl with plastic wrap. Let dough rest at least 8 hours, preferably overnight.
  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.
  5. 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 O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  6. Cover with lid and bake 15 minutes, then remove lid and bake another 20 to 30 minutes, until loaf is beautifully browned. Cool for about 5 minutes before slicing (if you can wait that long!).


Recipe for No-Knead Bread is from the New York Times.

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