Attention all people-who-would-really-love-to-make-bread-but-just-can't-find-the-time: The New York Time's Mark Bittman, AKA "The Minimalist" has figured out how to make no-knead bread even easier. Just add more yeast.
Bittman, who made no-knead bread inventor Jim Lahey a foodie household name when he first published his recipes two years ago, knows that Lahey himself wouldn't approve. Lahey thinks bread is best fermented slowly with just a small amount of yeast. But while Bittman's may not taste quite as good (which he freely admits), it only takes four and a half hours to rise. So basically you could mix the dough in the afternoon before a dinner party and have fresh hot bread to pass around the table with your beef tenderloin and roasted new potatoes.
All you need is a standard loaf pan. Check out the recipe here.
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Reader Comments (Page 1 of 1)
10-03-2008 @ 10:12PM
Wes said...
Haven't fully read the NYT adaptation to their reciepe, but the summary here sounds like the 5 minutes a day bread reciepe (http://www.artisanbreadinfive.com/). Their standard reciepe uses 1.5 tablespoons of yeast (4 X 1lb loaves) and can be ready in about 3 hours (2h intially + 1h after shaping) of resting.
Not favoring one or another, I do an adaptation of both. But if you're interested in another twist on wet dough, no-knead bread, I'd recommend that you take a look at the book "Artisan Bread in Five Minutes a Day". In fact I think Slashfood is where I orginally got the recommendation.
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10-05-2008 @ 10:48PM
Ana said...
I was going to suggest the same thing that Wes did. I baked several no-knead loaves last year. I liked the recipe, but I didn't love the wait. I was recently gifted the above mentioned book and we haven't purchased bread in two weeks. It's so nice to pull dough out of the fridge and have warm fresh bread with your pasta.
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11-22-2008 @ 1:45PM
Tony said...
I've made this bread a half-dozen times now and each time the loaf looks great (and tastes good) but is too moist. I suppose I should reduce the amount of water to less than the recommended 1.5 cups. Any suggestions as to how much? 1.25 cups?
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