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March 31, 2020
After I posted these bread photos, a bunch of my friends commented or asked me for this recipe. Since it's a super-easy, no-experience-necessary kind of recipe, I thought why not share with you, too. I don't know about you, but cooking and eating is a favorite pastime of mine. During these bizarre days, I find it's just the salve I need to put my head on straight. I have no idea who the brilliant mind is who came up with #fattenthecurve, but this phrase makes me smile with every bite.
Back to the bread... this is a long-running NY TIMES COOKING classic called No-Knead Bread. I've included the recipe below and the link so you can save it to your own recipe box. NOTE: WHEREVER I HAVE CHANGED THE ORIGINAL RECIPE WILL BE DENOTED IN THESE LOUD ALL CAPS. And since I'm not a food blogger, there's no step by step photos. But I do have these homemade silly videos. Apologies in advance.
WHAT YOU NEED
1 BIG BOWL
1 SHEET OF UNBLEACHED PARCHMENT PAPER
1 WORK SURFACE OR CUTTING BOARD
1 3-4 QT BIG OVEN SAFE POT OR DUTCH OVEN (CAST IRON, ENAMEL). THE RECIPE SAYS YOU NEED A 7 QT, NAH... SMALL IS FINE.
More notes:
Flour: I just used plain old all purpose. Tomorrow, I'm going to replace 1/3 of the flour with white whole wheat. See how it goes and then the next day maybe add more.
Other ingredients: Someone suggested in the notes that you could cut up a bunch of fresh jalapeños during the initial mix, and add a cup plus a half of cheddar after 18 hours when you fold it. I will do this at some point for sure.
Sending positivity your way, be well, stay healthy. We'll get through this.
~Jennifer
Send me photos of your bread!
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