Grammy's Kitchen · No-Knead Bread · Asiago-Crusted Skillet Bread
One of 174 no-knead bread recipes we measured
from sallysbakingaddiction.com
It ranks #1 of 174 for workability among the no-knead bread recipes we compared. 37 cooks on sallysbakingaddiction.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.
| this recipe | typical | |
|---|---|---|
| liquid | 84% | 83% |
| fat | 0% | 4% |
| salt | 2% | 2% |
| yeast | 2% | 1% |
| total sugar | 0% | 2% |
| flour strength | 2.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 423 g | 3 and 1/4 cups (423g) bread flour (spooned & leveled), plus more as needed |
| 8 g | 2 teaspoons coarse salt* |
| 1 g | 1/2 teaspoon freshly ground black pepper* |
| 7 g | 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard-size packet) |
| 6 g | 2 cloves garlic, minced |
| 125 g | 1 and 1/4 cups (125g) shredded asiago cheese, divided |
| 355 g | 1 and 1/2 cups (360ml) warm water (about 95°F (35°C)) |
Method: 7 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This bread turned out fantastic! I brought it to a wine tasting night with friends, and we ate it all 🙂 The only changes I made were adding more cheese and using a enameled cast iron pot. I had a few ounces of parmesan that I shredded and added in addition to ” — a cook
“This bread is delicious! When the bread was rising in the bowl, I left for about 3 or 3.5 hours. When I came back, the dough had risen but not a lot. I was expecting it to be climbing out of the bowl. I say this because I’m wondering if I let it go too long an” — a cook