No-knead bread from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 670) by Amanda Hesser

  • all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Charlotte_vandenberg on April 27, 2017

    My boyfriend makes this on Sunday mornings, the smell of fresh bread. It just needs a little bit of salted butter. He puts it in the fridge overnight, and the second rise on baking paper before putting it in a blazing hot oven.

  • twoyolks on September 01, 2015

    Despite its fame, this recipe was disappointing. The bread had a good crust. The crumb was pretty good but seemed wet. There just wasn't a lot of flavor to the bread itself. It's very easy to make (other than putting the dough into a hot pot). And, unfortunately, the recipe doesn't provide a lot of instruction because it's a shortened form.

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