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Jan 14, 2008 02:18 PM

Please Post New No Knead Bread Recipe From Cooks

Just read about the revisions and am crazy to start some right this minute. Thanks.

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  1. would be a copy right problem, no?

    1 Reply
    1. re: malabargold

      Just to clarify, recipe ingredients can be posted without violating copyright. All instructions must be rephrased, as Antilope has done below.

    2. Almost No-Knead Bread

      Recipe paraphrased from a recipe in Cooks Illustrated 1/2008

      This recipe comes out best made in an enameled cast-iron dutch oven with a
      lid that fits tightly. It can also be made in a regular cast-iron dutch oven
      or a heavy stockpot.

      Use a mild flavored beer like Budweiser or a mild flavor non-alcoholic beer.

      The bread is best the day it's baked. It can be wrapped in foil and stored
      in a cool dry place for 2-days.

      This recipe makes one large, round loaf of bread.


      3 cups of unbleached, all purpose flour (15-oz). Plus more flour to dust work surface.
      1/4 tsp instant or rapid-rise yeast
      1-1/2 tsp regular table salt
      3/4 cup plus 2 Tbs water at room temperature (7-oz)
      1/4 cup plus 2 Tbs mild-flavored beer (3 oz)
      1 Tbs distilled white vinegar


      1. In a large bowl, whisk together flour, yeast and salt. Now add the water, beer and vinegar. Fold batter using a rubber spatula. Scrape the dry ingredients from the bowl bottom and continue folding until a ragged ball of dough forms. Cover bowl with some plastic wrap. Allow to sit at room temperature for 8 to 18 hours.

      2. In a 10-inch skillet, place a 12 x 18 inch piece of parchment paper. Spray parchment
      paper with nonstick cooking spray. Take the bowl of dough and turn out onto a lightly
      floured work surface. Knead dough 10 to 15 times. Pull edges of dough from edges into
      the center to form a ball of dough. Place the dough with the seam side down, into the parchment lined skillet. Spray dough with nonstick cooking spray. Cover the dough
      loosely with a piece of plastic wrap. Allow to rise at room temperature until the dough is doubled in size, about 2-hours. The dough should not easily spring back when poked.

      3. Place a 6 to 8 quart, heavy bottom, dutch oven with lid, on lowest oven rack. Preheat the oven at 500-F for 1/2 hour. Lightly dust top of dough with flour and then make single 6-inch long, 1/2 inch deep cut on the top of the dough with a sharp knife or razor blade. Take preheated dutch oven from from the 500-F oven and remove lid. Using edges of parchment paper, pick up dough from frying pan and place into dutch oven. Allow extra parchment paper to hang out of dutch oven and cover dough with lid. Return covered dutch oven to oven and turn temperture down to 425-F. Bake bread covered for 30-minutes. Remove lid and continue baking until bread is deep brown and an instant read thermometer, inserted in loaf center, reads 210-F. This may take 20 to 30 minutes after removing cover. When done, remove bread from dutch oven and cool on wire rack for 2-hours, until bread reaches room temperature.

      1 Reply
      1. re: Antilope

        Antilope, muchos gracias, the recipes belong to the people !!!!!!!

      2. One could always subscribe to the magazine or to the website and have quick access to such revisions and recipes.

        1. My first batch of this bread is cooling in the kitchen! Looks gorgeous and smells amazing. I followed suggestions on another thread and used nonstick aluminum foil instead of parchment -- worked like a charm -- and used beer alone instead of beer and water for the liquid -- I don't drink beer, so having opened a bottle, why not use it? Never one to leave well enough alone, I replaced 3/4 cup of all-purpose flour with rye flour, and added 1 tablespoon molasses and 1 tablespoon caraway seeds. The dough seemed quite stiff -- rye is thirsty -- so I stirred in an extra 1/4 cup of beer. After the first rise, I divided the dough in half and formed two small boules so I can give one away, knowing that my DH and I would be unable to scarf down the entire recipe tonight, and by tomorrow it will be stale. I baked one, then cranked the oven heat back up and baked the other -- 20 minutes with the Dutch oven covered, 15 minutes open, and my instant-read thermometer yielded a perfect "done" temperature of 205 degrees. Supper tonight is fresh rye bread and homemade beef barley soup. Yum!

          1 Reply
          1. re: WendyBinCT

            Just FYI, Alton Brown says that bread is fully baked anywhere between 205 and 210 degrees F.

          2. My bread has superb flavor and a tender crumb. The bottom is dark -- not burnt, but my DH asked me to cut away the bottom crust from his third slice. I had positioned the Dutch oven in the second-to-lowest rack of my oven, and will try my next batch one level higher.

            The closed Dutch oven is supposed to create a humid environment, ideal for crumb and crust. My pot didn't seem particularly humid. Has anyone tried tossing some water -- a tablespoon or more -- into the pot, before adding the bread dough?