No Knead Bread

No Knead Bread;; bread recipes, homemade bread, Diane Bittiker
There are those that can make bread and there are those of us who aspire to be bread-makers. LOAR contributor Diane Bittiker is a bread making expert, pumping out loaves on the daily. This is her fail-proof recipe for No Knead Bread that as the recipe boasts, needs no kneading. This is a basic recipe, you can feel free to add flavors, spices, or toppings like rosemary as you master the craft and want to take it to the next level. Be sure to send us photos of your bread! We love to see your baking successes!
No Knead Bread recipe by Diane Bittiker
Unbelievably easy to make! Don’t believe us? Check out the video…you’ll be trying your hand at homemade bread in no time!
No Knead Bread on Utube »
An adaptation from Jim Lahey, Sullivan Street Bakery NYC (Published: November 8, 2006)

Time: About 1½ hours plus 18 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast   (rapid rise is OK)
1¼ teaspoons salt
Cornmeal or wheat bran as needed or desired.
1. In a large bowl combine the flour, yeast and salt. Add 1 5/8 cups water, and stir until blended- the dough will be shaggy and sticky. Cover the bowl tightly with plastic wrap. Let the dough rest at least 18 hours, at warm room temperature, (about 70 degrees).
2.  The dough is ready when its surface is dotted with bubbles.
3. Prepare a floured work surface.   Using wet hands, gently and quickly (remember- NO KNEAD) shape the dough into a ball. A few quick folds will do it! Generously coat a cotton dish towel with flour, wheat bran or cornmeal. What you put on the towel will eventually be on the TOP of your loaf. Put the dough seam side down on the towel and dust lightly with more flour, bran or cornmeal.   Place the towel and dough in a 10″ -12” diameter bowl or pot – at least 4″ deep. It can also be left on the flat surface on the towel. It will just be a shorter loaf. Cover with another cotton towel and let it rise for another 2 hours at a warm room temperature. When it is ready, the dough will be more than double in size and will not readily spring back when poked with a finger.
4. PREHEAT THE BAKING POT – At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 5 to 8-quart heavy covered pot–a Le Creuset Dutch oven type pot that is cast iron, enamel, or ceramic is perfect–in to the oven as it heats. Your pot must be very hot! When the dough is ready, carefully remove the pot from the oven. Slide your hand under the risen dough in the towel and turn the dough over into the HOT pot, upside down. It may look like a mess, but that is fine.   If needed, shake the pan once or twice if the dough is unevenly distributed.  It will straighten out as it bakes. You can also score the top several times with a serrated knife at this time if you like that look. Cover with the hot lid and bake 30 minutes. DON”T peek! Then remove the lid and bake for another 15 to 20 minutes until the loaf is beautifully browned.
5. Cool on a rack for at least one hour before cutting. This is a very important step because the bread continues to cook as it cools. Since it has a very crunchy crust it is best to cut it standing on end with a serrated bread knife.
Yield: One 1½-pound loaf
It also makes fabulous toast the next day, that is IF there is any bread left from dinner which is highly unlikely!
great recipes from the kitchen of Diane Bittiker on
Entertainment News / Food To Eat / Recipes by Diane Bittiker
Posted January 20, 2009; updated November 16, 2015
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