Grammy's Kitchen · No-Knead Bread · No-Knead Bread
One of 174 no-knead bread recipes we measured
from www.allrecipes.com
It ranks #1 of 174 for workability among the no-knead bread recipes we compared. 359 cooks on www.allrecipes.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.
| this recipe | typical | |
|---|---|---|
| liquid | 110% | 83% |
| fat | 0% | 4% |
| salt | 3% | 2% |
| yeast | 1% | 1% |
| total sugar | 0% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups all-purpose flour |
| 3 g | 1 teaspoon active dry yeast |
| 12 g | 2 teaspoons salt |
| 394 g | 1.6666667461395 cups warm water (110 degrees F/45 degrees C) |
| 2 g | 1 teaspoon chopped fresh rosemary |
| 2 g | 1 teaspoon chopped fresh thyme |
| 2 g | 1 teaspoon chopped fresh sage |
Method: 6 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I became an avid bread maker when I discovered Jim Lahey's recipe. I wanted to post it, but you beat me to it, Jewissa. I'll have to try adding the fresh herbs, though. Great idea! Proud as a peacock, I brought a few slices from my first loaf to work. One of m” — a cook, 5★
“I've been baking no-knead bread ever since the original recipe came out in the New York Times several years ago, so trust me when I tell you it is not recommended that you remove the baking vessel from the oven after you've just spent 30 minutes heating it. Do” — a cook, 4★