No-Knead Bread

Today I'm going to share with you the recipe that turned me into a regular homemade bread baker. You may have heard of it before. It's Jim Lahey's magical No-Knead bread and it became an internet sensation some years back. Over the years, I've introduced many people to this bread and most of them have exclaimed after the first bite that it's the best bread they've ever eaten. Yes, that's how good this bread is. In this recipe, only a tiny amount of yeast is used and the dough is allowed to rest and ferment for 12 to 24 hours. The bread is baked in a piping hot lidded Dutch Oven to mimic the kind of heat produced in a traditional wood-fired oven. The result is a chewy and moist European-style bread with a very crispy crust. You can use all white flour, or substitute a third of the flour for any whole grain flour of your choice (rye, spelt, whole wheat, etc...) Once you've mastered the basic no-knead technique, the fun really begins because you can get creative. There are many delightful variations on this bread and if you want to know more, I recommend getting your hands on Jim Lahey's book My Bread which shows the many ways you can create the most exquisite breads using his method. Last year, I created a special Easter No-Knead Bread with candied lemon peel, walnuts, and currants that got gobbled in seconds. My all-time favorite is adding rosemary and caramelized onions or whole walnuts and organic dried apricots to the dough which creates divinely flavorful breads. The options are truly endless. Whichever way you end up making it, I'm quite sure this bread is going to change your life! It changed mine. Enjoy!!

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.