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No-Knead Bread

Makes: 10 servings Yield: 1 loaf
Prep 25 mins Rise 1 hr Bake 450°F 40 mins Stand 4 hrs to 24 hrs  plus 15
No-Knead Bread
Ingredients
  • 3  cups  all-purpose flour
  • 1 1/4  teaspoons  salt
  • 1/4  teaspoon  active dry yeast
  • 1 2/3  cups  warm water (120 degrees F to 130 degrees F)
  • 5  tablespoons  all-purpose flour
  • 1  tablespoon  yellow cornmeal
Directions

1. In a large bowl combine 3 cups flour, the salt, and yeast. Add the warm water. Stir until flour mixture is moistened (dough will be very sticky and soft). Cover; let stand at room temperature for 4 to 24 hours.

2. Generously sprinkle additional flour (3 to 4 tablespoons) on a large piece of parchment paper. Turn dough out onto floured paper. Sprinkle top of dough mixture lightly with additional flour (1 to 2 tablespoons); using a large spatula, gently fold dough over onto itself. Sprinkle lightly with additional flour (1 to 2 tablespoons). Cover; let rest for 15 minutes.

3. Grease a 5- to 6-quart Dutch oven or heavy pot with a diameter of 8-1/2 to 9-1/2 inches; sprinkle cornmeal over bottom and about 2 inches up the sides. Gently turn dough into prepared Dutch oven, using a spatula to help scrape dough off the paper (some dough may remain on the paper). Cover; let rise at room temperature until dough has risen by about 1 inch in the pan (1 to 2 hours).

4. Preheat oven to 450 degrees F. Cover Dutch oven with a lid or foil; bake for 30 minutes. Uncover; bake 10 to 15 minutes more or until top is golden brown. Immediately remove bread from pan. Cool completely on wire rack.

Nutrition Facts (No-Knead Bread)
  • Servings Per Recipe 10,
  • cal. (kcal) 154,
  • carb. (g) 32,
  • fiber (g) 1,
  • pro. (g) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • sodium (mg) 293,
  • Potassium (mg) 49,
  • calcium (mg) 10,
  • iron (mg) 2,
  • Starch () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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