• Eat Your Books

  See Susie's review of this cookbook in her round-up of the best 2009 cookbooks at The Boston Globe.

• lorihenry on February 18, 2010

  Best bread ever! Even though I am not a baker I make at least one loaf of this bread every other week. The basic white is wonderful and the rye is super delicious...a perfect accompanyment to soup on a cold, wet winter day.

• Substances on January 18, 2010

  The basic no-knead recipe is my go-to for easy weekly bread and oh so tasty!

• nomadchowwoman on January 08, 2010

  A revelation: this book has recently turned me into a bread baker. Brilliant. The basic recipe seems foolproof. The reassuring step-by-step instructions and photos guide you easily through the process.

• Nancy Levy on December 31, 2009

  Need at least 1 day for preparation. If you don't have time go to Artisian Bread in Five minutes a day

Notes about Recipes in this book

• Almond-apricot bread

  • bching on December 24, 2017

    Delicious. I used dried pears and hazelnuts instead of apricots and almonds. I intend to do the recipe as written soon.

• Apple bread

  • eliza on September 22, 2016

    Another winner from this book. It's important to cut the apples the size stated in the recipe (1/4 inch). My tendency was to cut them larger which wasn't as good. There are 3 forms of apple in this bread, fresh, dried, and juice making for good apple flavour. As with all the breads in this book it's very easy. I especially like it with savoury soups and cheeses.

• Basic pizza dough

  • eliza on November 06, 2015

    This is my favourite pizza dough. I've made many others and always come back to this one.

  • sturlington on December 09, 2012

    Easy pizza dough. Needs about 2-1/2 hours resting time (not overnight). Makes a crispy crust. I think it might be better to pre-bake the crust before adding toppings, rather than baking with the toppings as the recipe directs. Leftover dough can be frozen.

• Carrot bread

  • katieate on January 13, 2012

    Delicious and easy to make. I just used bottled carrot and fruit juice. It was better when I went to the effort of making my own carrot juice.

• Coconut-chocolate bread

  • Rella on December 18, 2015

    I own this book and have made Lahey's basic no-knead bread for several years now. Today 12-18-15 I ventured to bake this recipe. After baking this bread, I went to the internet to see if anyone had the same experience that I had about the time needed to bake this Coconut-chocolate bread. http://www.breadexperience.com/no-knead-coconut-chocolate-bread/ If you decide to bake this bread, I would take the internal temperature of this bread after it had spent 40 minutes in the oven with the pot's cover on. Then decide whether you wish to bake it for longer than the initial 40 minutes. At the end of 40 minutes, mine was burnt, and I used the same enameled cast iron pans as used in his basic recipe. The calibration for my oven is correct.

  • Rella on December 19, 2015

    Another site which mentions the timing of baking (reduction in time to bake)this recipe is http://www.staceysnacksonline.com/2012/02/my-second-loaf-chocolate-coconut.html

• Marinated beets

  • sturlington on March 17, 2015

    Very tasty on a strong-flavored bread like rye. Can be made ahead.

• Marinated eggplant

  • sturlington on May 17, 2013

    P160. Make ahead -- marinate at least 12 hours, up to 5 days. Serve as appetizer or sandwich filling.

• Pane all'Olive: olive bread

  • eliza on September 20, 2016

    My go to olive bread. I've also adapted this to make a sourdough olive bread. Very little work and tastes great. Can substitute a bit of whole wheat flour for some of the white flour with good results.

• Pane integrale: whole wheat bread

  • rionafaith on October 27, 2018

    p. 61 -- Just as good as the regular all-white no-knead bread. Since I had some trouble transferring that one to the Dutch oven, this time I did the shaping on a piece of parchment and just plopped the whole thing in together, paper and all. I would still flour more heavily next time though as I did have some paper fuse to the bottom of the loaf... oops. I'm sure I'll figure out the best way to get the bread in the oven eventually....

• Pizza funghi: mushroom pizza

  • gastronom on February 27, 2015

    Have made this several times very successfully. Thinly sliced mushrooms in food processor, tossed them with sliced red onion & olive oil to top dough. Does need quite a bit of salt sprinkled on top. Crispy crust with flavorful juice of mushrooms on top. Excellent!

• Pizza pomodoro: tomato pizza

  • sturlington on April 11, 2013

    Could not be easier. We also add cheese.

• Rye bread

  • gastronom on February 27, 2015

    Easy, crusty, tasty!

• The basic no-knead bread recipe

  • DianeKirkland on February 15, 2011

    I have made over 200 loaves of this bread for friends and family. The best flour combo I've found is one-half durum wheat flour (not cornmeal) from King Arthur Flour and one-half King Arthur Bread flour.

  • rionafaith on October 21, 2018

    p. 50 -- While this takes a full 24 hours or so, almost all of that is hands-off, so as long as you start it the day before you want to eat it there's basically less than 5 minutes of actual work, making this the easiest bread ever. Basically foolproof, too -- I even messed up by not flouring my tea towel enough for the second rise (though I thought I had used quite a bit of flour...), so it stuck pretty badly and I deflated the dough quite a bit when trying to transfer it to the preheated Dutch oven. Disaster, or so I thought.... but it puffed right back up again in the oven and was totally fine, if maybe a touch smaller than it should have been in the end? Amazing, rustic texture -- super crusty crackly exterior and moist, chewy interior with big bubbles. Will be perfect alongside soup. I'll be making this again and want to try many of the other variations in this book now!

• Fine Cooking

  Also included is a fantastic chapter on sandwich making and several recipes for using up stale bread, which you’ll have plenty of if this book gets you hooked on baking. And chances are, it will.

  Full review