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Mark Bittman No Knead Bread Revisited Recipe: A Delicious And Easy-To-Make Bread

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Noknead bread Mark Bittman adapted recipe from Jim Lahey No knead bread, Bread, Jim lahey
Noknead bread Mark Bittman adapted recipe from Jim Lahey No knead bread, Bread, Jim lahey from www.pinterest.com

Description

Mark Bittman is a renowned food writer, cookbook author, and journalist. He is known for his simple and delicious recipes that anyone can make at home. One of his most popular recipes is the no-knead bread, which became an instant hit when it was first published in The New York Times in 2006. This recipe has been revisited by Bittman himself, and it's even better than the original.

Prep Time

The prep time for this recipe is only 10 minutes. However, you will need to let the dough rest for at least 12 hours, so plan accordingly.

Cook Time

The cook time for this recipe is 45 minutes.

Ingredients

  • 3 cups all-purpose flour
  • 1 ½ tsp salt
  • ¼ tsp instant yeast
  • 1 ½ cups lukewarm water

Equipment

  • A large mixing bowl
  • A wooden spoon
  • A 6 to 8-quart heavy covered pot

Method

  1. In a large mixing bowl, whisk together the flour, salt, and yeast.
  2. Add the water and stir until a shaggy dough forms.
  3. Cover the bowl with plastic wrap and let it rest for at least 12 hours at room temperature.
  4. Preheat the oven to 450°F. Place the covered pot in the oven for 30 minutes.
  5. Remove the pot from the oven and carefully place the dough in the pot. Cover the pot and bake for 15 minutes.
  6. Remove the cover and bake for an additional 30 minutes, or until the bread is golden brown and sounds hollow when tapped.
  7. Remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.

Notes

This recipe is very forgiving, so don't worry if you don't get it right the first time. You can experiment with different types of flour, such as whole wheat or rye, and add herbs, cheese, or nuts to the dough to make it even more flavorful.

Nutrition Info

This recipe makes one loaf of bread, which serves 8 people. Each serving contains approximately:
  • Calories: 155
  • Carbohydrates: 32g
  • Protein: 5g
  • Fat: 0g
  • Sodium: 437mg
  • Fiber: 1g
  • Sugar: 0g

Recipes FAQ

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast instead of instant yeast. However, you will need to activate the yeast in lukewarm water before adding it to the flour mixture.

What kind of pot should I use?

You can use any heavy covered pot that can withstand high temperatures, such as a Dutch oven or a cast iron pot.

Do I need to grease the pot?

No, you don't need to grease the pot. The dough will not stick to the pot during baking.

Recipe Tips

  • Make sure the water is lukewarm, not hot or cold. This will activate the yeast and help the dough rise.
  • Don't overmix the dough. A shaggy dough is fine, and it will become more cohesive during the resting period.
  • If you don't have a large mixing bowl, you can use a plastic container with a lid or a plastic bag to mix and store the dough.
  • You can sprinkle some flour or cornmeal on the bottom of the pot before placing the dough to prevent it from sticking to the pot.
  • If you want a crustier bread, you can remove the lid during the last 10 minutes of baking.

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