NO-KNEAD BREAD

NO-KNEAD BREAD (Source Jim Lahey of Sullivan Street Bakery, as reprinted from a Mark Bittman column in The New York Times) Adapted by Greg Mowery Time: 1/12 hours plus 14 to 20 hours' rising 3 cups all-purpose or bread flour, more for dusting (I've also used 2 cups of regular flour-Hecker's-and one cup King Arthur's whole wheat flour) 1/2 teaspoon instant yeast 1 1/4 teaspoon salt (I use 2 teaspoons and the bread doesn’t taste salty) 1. In a large bowl combine flour, yeast and salt.… More information...

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