Crusty loaf ready to eat!
I was recruited to make the bread for the Thanksgiving celebration with my in-laws. I’ve made bread a few times – every single time using the no-knead bread recipe that is all over the internet. Since I haven’t yet made it (waiting for the last possible minute so that maybe I can bring the bread warm!), I don’t have any pictures (haven’t made it in such a long time since we have been eating mostly grain-free!).
The classic recipe was made popular by the New York Times, as adapted from Sullivan Street Bakery. Here are the ingredients:
- 3 cups all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast
- 1¼ teaspoons salt
- 1 5/8 cups water
- Cornmeal or wheat bran as needed (optional)
I like to make it a little more different to add some flavor. Here’s my version of the no-fail, no-knead bread:
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