No-Knead Bread

Kristen Andreasen
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Many moons ago, while living in Manhattan, I had a small apartment across the street from Sullivan Street Bakery.  At the time, I just knew it for excellent loaves and pastries, not unlike other neighborhood bake shops.
 
Years later, the bakery owner, Jim Lahey became famous for his No-Knead Bread when the New York Times published his recipe. From that moment on, home cooks everywhere finally had access to an unfussy, simple bread recipe that yielded consistent results.
 
If you have ever been scared of yeast baking, I urge you to give this one a shot.  It is easy peasy.
 
With 4 basic ingredients, you'll be looking for excuses to make this bread every week (love handles be damned!).
 
When baking here in Abiquiu, I have found the following tips make a difference:
 
*use bread flour for a chewier texture
*use the whole packet of yeast
*add a bit more water (the dough should remind you of a wet, shaggy dog)
*don't skip the second rise!
 
When you get glowing praise from your friends and family, send me a picture of your creation!  I would love to share in your success. (kristen@kristensellsnm.com)
 
3 cups bread flour
1 1/3 cups warm water
1/4 tsp yeast
1 1/4 tsp salt
 
Mix all ingredients well, cover with plastic wrap and set in a warm spot for 12-18 hrs. 

Fold the four corners of the dough into the center of the dough and place the seam side down on a well floured kitchen towel.  Leave to rest 1-2 hrs.
Preheat the oven to *450 and allow your dutch oven to come to temp in the pre-heating oven (Be sure to have an oven safe knob)
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Carefully remove pot from oven and place your dough ball inside.
Cover and bake 30 minutes.
Remove cover and bake an additional 15-20 minutes (until golden brown)
Cool at least 1 hour before slicing (you can do it!)
 
***Adapted from LC***
 
https://leitesculinaria.com/99521/recipes-jim-laheys-no-knead-bread.html