food General

my, how domestic

I finally did it. I successfully baked bread. I had read about no-knead bread months ago on a few different blogs and thought “I can do that!” but never actually did it. Then I came across it again on Tuesday when reading through the archives of one of my favorite food blogs. This time I decided I would go home and do it. They had promised potato soup at the cafeteria but it looked way too creamy and I was craving the traditional potato leek soup my mom makes. Since I work from home on Wednesday I decided to tackle them both.

The no-knead bread is soooo easy. I am not kidding. Tuesday I got home and mixed 3 cups of flour (1.5 each of whole wheat and regular flour), 1/3 teaspoon yeast, salt and 1.5 cups of water together in a bowl. Then put a towel over it and let it sit until Wednesday morning. In the morning I turned the dough out onto a floured surface, folded it twice, sprinkled it with wheat bran and let it sit for 2 hours.


I preheated the oven to 450, put the sauce pan in for 1/2 hour and then plopped the dough into the pan, put the lid on and baked for 1/2 hour.


Then I took the lid off and baked it for another 20 minutes. Then, voila, I got bread. So easy right? And so delicious.



Here is the recipe I used as well as the original one published in the New York Times. Now get back to work and stop drooling on my blog.

For our friends and family near and far, you are always close in our hearts and we wanted to share this new and exciting journey with you! Say hi!

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Comments (1)

  1. Yeah Jen!! That’s beautiful! It looks super tastey. I’ve never been able to make bread; I’ll have to try this receipe and see how it works for me.

    Thanks for the soup kudo’s. That just might be dinner Sunday night – we’re supposed to have snow…in April!!

    Love, Mom