How to Make Easy, No-Knead Crusty Bread

Learn how to bake no-knead crusty bread that’s deliciously moist and chewy inside, but still has the beautiful outer crust of rustic, peasant loaves. The No-Knead Dutch Oven bread technique and recipe is easy even for beginners. Includes recipe, ingredients list, instructions, step-by-step photos and a video demonstration of the technique.

| December 2007/January 2008

You can bake rustic artisan loaves at home. Learn how to make this easy, no-knead crusty bread using these step-by-step instructions.

Minimal Work for Homemade Bread

No-Knead, Dutch Oven Bread Recipe

How to Make Easy, No-Knead Crusty Bread

Picture a bowl of soup or a salad without a slice of crusty bread to go with it. Worse still, imagine a deliciously tangy piece of Camembert cheese, served with a glass of red wine, but no accompanying hunk of baguette. Quelle horreur! as the French would say.

Much has been written over the centuries about bread’s importance in global cuisine. Legendary American chef and food writer James Beard called it the “most fundamentally satisfying of all foods” and referred to bread served with fresh butter as the “greatest of feasts.” True to form, the Italians are even more dramatic in describing bread’s essential role. “Senza il pane tutto diventa orfano,” they say, which means “without bread, everyone’s an orphan.”

About six years ago, I felt orphaned myself. I had just returned from 10 years living in Europe where artisan bread is so common you almost trip over the stuff in the streets. The same cannot be said of my native state of Maine, where Wonder Bread still leads wonderful bread by a comfortable margin. If you trip over anything in the winter-worn streets of Maine, it’s more likely to be a frost heave.

Bread had become so fundamental to my culinary happiness that I realized upon returning to the States that I needed to knead some of my own. After five years playing around with different recipes and techniques, I reluctantly came to terms with my limits as a home baker. I could produce zucchini and banana breads to die for, a decent sandwich loaf in both white and whole-wheat varieties, and a perfectly respectable focaccia.

1/1/2018 1:08:52 PM

I have a receipe for oatmeal bread from Mother Earth News in the 1970s. What I have lost are the directions for how often to let the dough rise. If memory serves, only once---can anyone direct me? K. Moore

3/22/2016 2:04:41 PM

I just made this and the bread is very good, I will use my sourdough starter next time. thank you for the recipe.

1/14/2015 3:39:50 AM

I made this bread this week ,thanks alot [URL=]شركة نظافة بالرياض[/URL]

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