No Knead Bread

So I’ve been on a bread kick. I’ve actually been on this kick since midsummer and will be honest in that I was a little embarrassed to admit that I was knocking out homemade bread in 90 to 100 degree weather. Go ahead, call me crazy!

Sometimes though, you just have to go with what you feel, and when I found this recipe via The New Your Times and it worked beautifully and most importantly it fit into MY schedule, all I can say is that I was hooked! Instantly.

If you love homemade bread- real homemade bread that you made- you should really try this recipe out. Trust me! You’ll end up with a very rustic, beautiful loaf of bread that is cheap to make, and tastes better than any fancy bread you can buy in the store. And just think how wonderful your home will smell!

No Knead Bread

Yield: One 1 1/2-pound Loaf


  • 3 cups all-purpose or bread flour, plus extra for dusting (I use 1 cup wheat, 2 cups all-purpose)
  • 1/4 teaspoon instant yeast
  • 1 1/4 teaspoons salt
  • 1 1/2 cups Warm water


  • 1. In a large bowl combine flour, yeast and salt. Add warm water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, but if you can wait that long, let the dough rest for the total 18 hours, at warm room temperature. 70 degrees is perfect!
  • 2. Dough is ready when its surface is dotted with bubbles as seen in second photo. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with damp towel or plastic wrap and let rest about 15 minutes.
  • 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  • 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Bethany About Bethany

I am a prisoner of the highway, farmer and lover of Mother Nature, the moon and stars, my long and low, flat-top Peterbilt, chickens, cats, dogs, horses, cooking, photography, tattoos, tea pots and vintage barnifacts…among other things. I’m also a very, happily married, third-generation truck driver. My career choice is both demanding and rewarding, just like most things in life that are truly good.