HOME > Chowhound > Home Cooking >

Discussion

Jim Lahey new bread book; rustic carrot loaf recipe

The NY Times article that started the current interest in no-knead bread was about NYC's Jim Lahey, of Sullivan Street Bakery. He was on Martha Stewart's show promoting his new book, "My Bread". They baked a vivid-orange loaf with currants and walnuts, with carrot juice as the liquid. It looked wonderful and would be impressive at a Halloween or Thanksgiving table. (The colors in the photo in the link are completely different.)

http://www.marthastewart.com/recipe/c...

  1. Click to Upload a photo (10 MB limit)
Delete
  1. The book is terrific! There are a couple of changes since the NYT printed the original no-knead recipe (higher temp, more yeast) and they make the loaves even more wonderful.

    1. Just had a slice of the carrot bread. It is delicious. Very easy to make. I didn't have currants, so I used raisins. No cumin seeds either, so I left those out.

      I would highly recommend it.

      6 Replies
      1. re: instantnoodle

        Thanks for the input. Did yours come out as bright orange as on TV, or yellower as in the website photo? Do you have the book and if so, what's your overall impression of it?

        1. re: greygarious

          Yes, it did come out orange like on tv. The picture they use doesn't do it justice. I don't have the book, I just used the recipe online at Martha.

          1. re: instantnoodle

            I saw the video with Jim and Martha. I've never tried making his bread--yet--but would like to try the carrot bread. Do you definitely need a juicer as they used on the show. Also, for his bread, is it okay to use a 5 quart oval pot and just reduce the dough or could I use all the dough. Never posted before so apologize if I'm not following protocol. thanks in advance.

            1. re: Santa Maria

              Health food stores and some supermarkets sell carrot juice. A 5-quart dutch oven or other heavy covered pot will be fine. The Cooks Illustrated version of this bread is easier to transfer into the preheated pot because they have you do the second rise in a parchment-lined skillet or other round pan with a smaller diameter than your preheated pot. Lift the parchment out and deposit it, with the dough in place, into the pot and put on the lid. The heat of the oven will make the parchment brittle and scorched but it will not actually burn. I use a double layer of parchment which generally holds together well enough that I can still use it to lift the baked loaf out of the dutch oven.

              1. re: greygarious

                Trader Joe's also sells it.

                That bread sounds delicious.

              2. re: Santa Maria

                I can find Lakewood brand organic carrot juice here at Publix in the Greenwise aisle and at other health food stores. It is a little expensive...$5.99 for a 32 ounce jar (I think that's the size)...but it offers great health benefits. Whatever you don't use in the bread, keep for breakfast. Carrot juice and many other vegetable juices first thing in the morning is a great way to start the day.

        2. Did it have much carrot flavor? I've been making his no-knead ever since the NYT posted the recipe and have made many a variation on it. Veggie juice would never have occured to me--what fun! Still, before I blow some cash on carrot juice, I'd like to know how much you can taste the flavor.

          2 Replies
          1. re: brownie

            I'd like to know about the flavor too. J. Lahey says you can use apple juice instead of carrot--I suppose that suggests lots of possibilites--
            prune juice, V-8, pineapple, savory broth ... ?

            Is the book ALL no-knead recipes?

            1. re: blue room

              Oh NOOOOOOOOOOOOO! Another cookbook I must have! Having made a couple of Lahey's breads as well as his potato pizza, AND having made several special side trips to his bakery, I consider him to be the god of bread....even above Nancy Silverton! Not much above, only a step or two.

              When we were staying in NYC with friends a couple of years ago, we must have eaten 4 whole loaves. I think I first bought it at Dean and de Lucca on Broadway (a place I try to avoid, but our friend had a Lahey loaf he'd bought there). We bought a couple of extra loaves to take to my in-laws in MA. My sister-in-law thanked us and then put the bread in the freezer, never to be seen by us again! Grrrrrrrrrrrrr!

          2. The book is incredible. I love everything in there. Unlike most cookbooks there is so much that's useful and unique in there. Tonight I'm making the carrot bread for the first time.

            2 Replies
            1. re: epop

              Yesi, it is. I've become a convert to baking my own loaves. Great book: well writtem w/ fantastic photos that are actually helpful.

              1. re: nomadchowwoman

                I agree. But I didn't care for the carrot bread. The picture led me on. Everything else I've made has been perfect.