no-knead bread
While I know I’m not the first food blogger to post about the magical, no-knead bread of Jim Lahey at the Sullivan Street Bakery fame in the five whole days since The New York Times published the recipe, since I am the only one to do it one-handed, I believe I should win. (Also, please tell me you know I am joking.) But really, we all win because… Look, just make this bread, okay? It’s dense and chewy, but unbelievably moist. The crust is crisp but not leathery, you don’t need to gnash your teeth and injure your gums to get through it. The loaf rivals even the most exciting results of my fifteen hours of bread-baking classes, and aside from the part where Alex will be furious because I didn’t wait for him to get home and endangered myself lifting a 19-lb 450 degree pot out of the oven, it can totally be done one-handed.
Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups all-purpose or bread flour, more for dusting
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- Cornmeal or wheat bran as needed.