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No Knead-No Hassle Artisan Bread

Posts: 36 Member
edited February 4 in Recipes
My friend on here wanted to see this very easy-to-make bread. It's very versatile. It may not be carb-friendly, but because it's pretty simple, it's pretty low cal and sodium for bread. The key, as always, is moderation. This loaf makes a GREAT gift, and several can be made at a time.

3 cups unbleached all purpose flour
1 tsp salt
1/2 tsp yeast ( I use active dry)
1.5 cups tap water

Add flour, salt, and yeast to a bowl. Whisk together. Add water and mix well. Cover bowl in plastic wrap and leave on counter for 12-24 hours. Trust me. It'll be okay. Do not, under any circumstances, refrigerate!

Next day: Preheat oven to 450. Put a covered pot with a lid in the oven and preheat it for 30 minutes. While pot is preheating, turn out dough onto a floured surface and shape into a round loaf. Sprinkle with flour and let rest while pot heats. Remove pot from oven and remove lid. Dump dough into ungreased pot. Secure lid on pot and put in oven. Bake for 30 minutes. After 30 minutes, take off lid and bake uncovered for another 15 minutes. Remove from oven and turn out of pot onto cooling rack immediately. Let cool at least 5 minutes before slicing. Makes about 16 moderately sized slices.

You can make this bread using any combination of flavored ingredients that go with bread. Examples include bacon-cheddar, jalapeno- cheddar, cranberry-orange-almond, lemon-poppy seed, etc. My favorite is a Lemon-Guyere-Rosemary version. Experimenting is fun!

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Replies

  • Posts: 89 Member
    ohhh, yum. My husband makes this for me. It's my favorite. I love it when he uses Kalamata olives and Fontina cheese. It doesn't last long at our house.
  • Posts: 1,984 Member
    oh man, I gotta try this. nothing beats a fresh baked loaf. i think i will try a garlic & rosemary or cheese & spinach combo....thanks!
  • Posts: 54 Member
    sounds delicious!
  • Posts: 242 Member
    Looks great...thanks for sharing!
  • Will make this Saturday for family lunch..thank-you.:flowerforyou:
  • Posts: 611 Member
    Pictures?
  • Posts: 37 Member
    Bump
  • Posts: 1,298 Member
    I'm a baker and I approve this topic.
  • Posts: 35 Member
    when do you add the lemon and poppyseed..or extra ingred??
  • Posts: 36 Member
    when do you add the lemon and poppyseed..or extra ingred??

    Good question, and I'm sorry I was remiss in that detail. You want to add the extra ingredients to the flour mixture before adding the water. Just whisk it in there with the flour, salt & yeast. I've made the lemon gruyere version, bacon cheddar jalapeno, just plain cheddar, and an olive sun-dried tomato loaf. Do be careful not to add too many sun dried tomatoes if you do that loaf, and I'd recommend using SDT soaked in oil and added to the water, instead of the flour beforehand.

    Sorry I don't how to add picture. It's a pretty fail safe recipe, though. I usually cook mine in my dutch oven, which is the perfect device, but I have also made it in my Pyrex casserole dish.
  • Posts: 35 Member
    can't wait to try this.. I love crunchy fresh bread. thanks
  • Posts: 242 Member
    Bump sounds so good
  • Posts: 41 Member
    Bump
  • Posts: 70 Member
    Bump. Sounds fantastic. We will give a try this week. Thank you for sharing it.

    Cheers,

    Elia
  • Bump
  • Posts: 440 Member
    bump
  • Posts: 324 Member
    this sounds super yummy!!
  • Posts: 790 Member
    Great!
  • Posts: 48 Member
    I am going to have to try this.
  • Posts: 11 Member
    bump
  • Posts: 191 Member
    Can't wait to try this! Thank you for sharing.
  • Posts: 875 Member
    bump thanks!
  • Posts: 21 Member
    Bump
  • Posts: 233 Member
    bump to save
  • Posts: 37 Member
    I've always been afraid to make bread, but this one I'll have to try. Thank you!
  • Posts: 190 Member
    Sounds yummy and easy!
  • Posts: 795 Member
    What kind of pot are you using? Stainless steel? Cast iron? Porcelain type? Glass? I have this terrible vision of having to rip bread off the walls of my pot ..... Is there any harm in spraying with Pam or something?

    This sounds fantastic - just don't want to mess it up!

    Thanks :)
  • bump
  • Posts: 279 Member
    yum
  • Posts: 316 Member
    What kind of pot are you using? Stainless steel? Cast iron? Porcelain type? Glass? I have this terrible vision of having to rip bread off the walls of my pot ..... Is there any harm in spraying with Pam or something?

    This sounds fantastic - just don't want to mess it up!

    Thanks :)

    I do it in a Le Creuset, my mother uses a clay casserole. Neither of us sprays the pan, no issue cleaning it up. I suspect glass and cast iron would work just fine but not sure about stainless steel.
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