Best home made-better-than-bakery-crusty bread easy NYT recipe!

[Paula]

Isn't it AMAZING, DD?!?!. It's one of those recipes that once people try it they make it again and again. It really is just as good -- even better -- than bread you buy at a bakery -- doughy and moist with great texture and holes on the inside, perfectly crusty on the outside. I find that it makes a higher bread if I use bread flour and it tastes just as good but makes a somewhat flatter loaf if I use regular flour. The recipe has worked evey time I make it. I made 3 loaves this weekend and have the dough rising to make 2 more loaves tomorrow morning and I'm freezing the loaves so we have it when we want it and don't have time to bake it. To make a few loaves at a time, I make two batches of the dough (in 2 separate bowls) and then I bake them one at after the other when the timing is right. It works because the timing is flexible and you can let the dough rise overnight for 15 - 18 hours or so.

I may start getting creative with rosemary and other herbs inside the bread sometime soon. It's perfect bread for dipping in olive oil and rosemary.

 

[Linda]

Paula - Do you think it would be ok to use wheat flour?

 

[ItzKatzTime]

OMG!!!!!!!! PAULA!!!!!!!!!!! Made it, ate it...gonna make more!!

C O N G R A T U L A T I O N S!!!!!!!! DD

This sounds so good and comforting too. I've got to try it. First I have to do a carb detox from today!

Carbs for Kat for at least a week!

 

[DD]

Isn't it AMAZING, DD?!?!. It's one of those recipes that once people try it they make it again and again. It really is just as good -- even better -- than bread you buy at a bakery -- doughy and moist with great texture and holes on the inside, perfectly crusty on the outside. I find that it makes a higher bread if I use bread flour and it tastes just as good but makes a somewhat flatter loaf if I use regular flour. The recipe has worked evey time I make it. I made 3 loaves this weekend and have the dough rising to make 2 more loaves tomorrow morning and I'm freezing the loaves so we have it when we want it and don't have time to bake it. To make a few loaves at a time, I make two batches of the dough (in 2 separate bowls) and then I bake them one at after the other when the timing is right. It works because the timing is flexible and you can let the dough rise overnight for 15 - 18 hours or so.

I may start getting creative with rosemary and other herbs inside the bread sometime soon. It's perfect bread for dipping in olive oil and rosemary.

Oh yeah, I can see getting experiemental with it! It's going in my cook book!! Thanks so much for turning us on to this!!

OMG!!!!!!!! PAULA!!!!!!!!!!! Made it, ate it...gonna make more!!

C O N G R A T U L A T I O N S!!!!!!!! DD

This sounds so good and comforting too. I've got to try it. First I have to do a carb detox from today!

Carbs for Kat for at least a week!

Thanks, Kat!!! You just gotta try it---when you can;-)

 

[Allifunn]

Paula, it sounds wonderful!! Don't think I've got time to mix it up before the 8th , but I will for sure try it for a special occasion. Now, what would that special occasion be?? Tuesday sounds good.

With all the accolades, I just printed out this recipe...can't wait to try it...I love a bread that needs no kneeding!!!!!! ( I hate kneedy bread.... )

 

[Paula]

ItzkatzTime: You'll love it...

Margarita: I don't know about wheat flour, but it's worthy trying. I'll probably try part wheat and part regular some day. But I must say that it tastes like rustic Italian bread just as is, and it's hard to beat that.

DD: This definitely goes in the family cookbook.

Allifunn: I figured you'd want to try this once you rested up from your vacation.

If you look up New York Times No Knead bread recipe on google, you'll see that it has about as many hits as Paris Hilton. It got a lot of press when it was first published. I learned about it from my mother in law when we visited her over New Years in Siesta Key. She swears a lot so we call the bread "Grandma's damn bread". The kids love that!

This bread and the limoncello cream recipes got my "best new recipes of 2006 award".

 

[Paula]

A word of advice. You have to heat up a pot to 450 degrees then take it out of the oven and put the dough in it. Be careful not to burn anything on your counter or oven top when you put the pot on the counter/stove. I think I may have melted the fan button on top of our stove by putting the hot pot on it.

 

[Linda]

Thanks for the advise Paula - can't wait to try it.

 

[Paula]

You're welcome, Margarita. I think it's going to cost us a pretty penny to replace that melted knob, but I still think the bread was worth it.

 

[Teresa]

thanks for this recipe paula! I will try this for sure! nothing like a hot piece of homemade rustic italian bread, slathered with real butter!!! can't wait to give this a shot!!!