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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 114.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 233.2 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.2 g

View full nutritional breakdown of No Knead Bread (Chicago Tribune) calories by ingredient
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No Knead Bread (Chicago Tribune)

Submitted by: GRANNY2

Introduction

Must have 12-18 hr. rise Must have 12-18 hr. rise
Number of Servings: 12

Ingredients

    3 cups all purpose or bread flour
    1/4 tsp instant yeast
    1 1/4 tsp salt
    1 5/8 Cups water

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Directions

In lg bowl, combine flour, yeast and salt. Stir in water. Don't fret over shaggy, sticky doubh
Cover bowl with plastic wrap. Let doug rest at room temp for at least 12 hours, preferable 18.
Lightly flour a work surface and scoop dough onto it. sprinkle with a little more flour and fold once or twice let rest 15 minutes.. Dust dough lightly with flour. Coat towel with flour, Put dough seam side down dust with flour. Cover with another towel and let rise for about 2 hours. When it is ready, dough will have doubled and will not readily spring back. At least 30 min before bread is ready, heat oven to 450. Put a 4 to8 Quart heavy covered pot (cast iron, enamel, pyrex or ceramic) in the oven as it heats Carefully slide pot out of oven. Pull off top towel. Slip a hand under bottom towel and turn dough over into pot, seam side up. Cover pot with lid and bake 30 minutes. Remove lid and bake another 10 to 15 minutes, until beautifully browned. Cool on a rack.

Number of Servings: 12

Recipe submitted by SparkPeople user GRANNY2.





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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    I let it rise on some parchment paper, and then lowered the dough into my hot dutch oven, paper and all. Also, subbed out a cup of whole wheat flour for one of the cups of white. Works great! - 3/31/10

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  • Incredible!
    1 of 1 people found this review helpful
    fantastic why did we ever kneed? I used half unbleached artisianal flour and half whole wheat. Make sure you treat the dough carefully without loosing volume - 6/7/07

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  • Incredible!
    1 of 1 people found this review helpful
    This is word for word recipe from another site, but it makes fantastic bread. You can add bran or wheat flour and it comes out perfect every time. Like something you would get at an expensive restaurant, for less than the price of a loaf of wonderbread. - 5/12/07

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  • I made this yesterday and it was delicious. - 11/17/09

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  • I used bread flour. Absolutely fantastic. Such great bread with so little effort; all you have to do is wait for the rise. - 1/10/08

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  • fantastic !!!! - 5/29/07

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