No-Knead Bread from Sullivan Street Bakery

Years ago, I bought a rusty old cast iron Dutch oven at a community sale. The sale was held at a local horse farm. It was so picturesque, I had to buy something! 🙂 (It’s hard for me to pass up on any cast iron anyway…) I cleaned it up and re-seasoned it, but, I will admit it has taken a back seat to my enameled cast iron pots. Finally, I know why I needed it! It was the absolute perfect vessel to bake this beautiful bread in.

This is one of the all-time most popular recipes ever published in the New York Times. It was adapted from Jim Lahey, owner of Sullivan Street Bakery. The recipe is very forgiving and is practically effortless, but takes almost 24 hours to complete. The most difficult part for me was deciding what time frame would work the best to start the bread! (I decided to start at 3 pm, by the way.)

My house is too cold this time of year to let the dough rise at room temperature, so I used a proofing oven. I also used a greased bowl for the second rise because others had commented that the dough is so sticky it becomes difficult to manage. Next time, I would make 2 loaves at once. (Seems so obvious now!) I would also try incorporating whole wheat flour for half of the bread flour. This bread is so fabulous my family wants me to make it at least once a week!

I’m bringing my prize loaf to share at Angie’s Fiesta Friday #109 this week, which I’m co-hosting (fun!) with Lily of Little Sweet Baker. I am also sharing it at Throwback Thursday hosted by Mollie, Quinn, and Meaghan. Come join us! Enjoy!

  • 3 cups all-purpose or bread flour, more for dusting (preferably King Arthur)
  • ¼ teaspoon instant yeast
  • 1 ¼ teaspoons coarse salt
  • cornmeal or wheat bran, as needed
  • cooking oil spray, as needed

  1. In a large bowl combine flour, yeast and salt.
  2. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. IMG_3225
  3. Cover bowl with plastic wrap or a cotton towel. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I put the covered bowl in the oven under a proofing setting (85 degrees) for 6 hours, left it in the closed oven for 10 hours, and then returned it to the proofing setting for the remaining 2 hours.) Dough is ready when its surface is dotted with bubbles. IMG_3240
  4. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  5. In the meantime, wash the bowl.
  6. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball.
  7. Coat the bowl with cooking oil spray and sprinkle with cornmeal.
  8. Place the dough seam side down into the bowl. Cover with another cotton towel and let rise for about 2 hours. (I placed mine back in the oven on the proofing setting.) When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  9. At least a half-hour before dough is ready, heat oven to 450 degrees. (I used the convection setting.) Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
  10. When dough is ready, carefully remove pot from oven.
  11. Coat the top of the dough with cooking oil spray and lightly sprinkle with cornmeal.
  12. Turn the dough over into the pot, seam side up. (It may look like a mess, but that is okay.) Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  13. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Enjoy! 

One Year Ago:

Two Years Ago:

Three Years Ago:

Whole Wheat English Muffins

I first tried this recipe one year ago. While the English muffins were proofing, my husband and son got into a car accident involving black ice. Long story short, everyone was okay but we had to get a new car. 😦 I was scared to make them again in case they were bad luck. A year later, I took the plunge on a snow day- when no one was driving anywhere! 😉

This recipe was adapted from; I modified the recipe to include whole wheat and bread flours. They are so easy to make and are absolutely delicious. Not that unlucky!

  • 1 1/3 cups whole wheat flour (I used white whole wheat flour)
  • 2 1/3 cups bread flour, plus more for kneading
  • 2 1/4 tsp bread machine or active dry yeast
  • 1 tsp coarse salt
  • 1 tsp granulated sugar
  • 1 cup lukewarm water
  • 2/3 cup plain Greek yogurt (I used 2 percent)
  • semolina flour or fine cornmeal
  • oil or cooking spray for griddle
  1. In the bowl of a stand mixer: whisk together flours, yeast, salt, and sugar.
  2. Add water and yogurt, and using the paddle attachment, mix into a soft dough.
  3. Using the dough hook, knead the dough for 10 minutes, until smooth, adding more flour if it gets sticky. Let dough rest for 5 minutes.
  4.  Roll dough out to a thickness of about 1/2 to 3/4 inches inch. Cut out 10 to 12 circles with a 3 inch round cutter. Sprinkle a baking sheet with semolina, and cover the muffins with it on each side. Cover with a damp towel and let rise in a warm place for about an hour, until almost doubled in size. (I used a proofing oven.)
  5. Heat a flat griddle pan on medium until hot and brush with oil or coat with cooking spray.
  6. Add the muffins and reduce heat to medium to medium-low. Cook for 6 minutes, three minutes on each side, or until firm and golden brown. Turn only once. Serve with butter and jam. (My daughter ate hers with cream cheese… I had a fried egg and cheese on mine!)

One Year Ago:

Two Years Ago:

Three Years Ago:


The leftover dough made a perfect two-bite mini-muffin. Filled with kielbasa and cheese, it was a dream snack for my son! 🙂

Whole Wheat Spicy Herb and Garlic Bread Loaf


I initially made this bread to serve with a simple pasta dish, but thankfully we had leftovers the next day to use to make delicious gruyere grilled cheese. 🙂 This loaf is my first entry in the Fiesta Friday Challenge #1 at The Novice Gardener: posting a dish using both yeast and herbs. Was it cheating (or exceptionally clever?) to use a bread machine? 🙂

This recipe was adapted from Scientifically Sweet, via Foodgawker. I modified the recipe to make it more garlicky and less spicy. I also adapted it to bake in a bread machine, used a combination of whole wheat and bread flours, and added olive-oil to the dough. Easy & tasty!

Yield: One 1 1/2 pound loaf

  • 1 ½ cups tepid water, no hotter than 110 degrees F
  • 1 tablespoon extra-virgin olive oil for the dough, and 1 tsp extra-virgin olive oil for brushing the top of the loaf
  • ½ tsp sugar
  • 2 ½ tsp instant dry yeast
  • 6 oz white whole wheat flour
  • 10 oz bread flour
  • 1 tsp coarse salt
  • 1/2 tsp dried red chili pepper flakes
  • 1 tsp dried oregano
  • 1 tablespoon minced garlic
  • ½ tsp freshly ground black pepper
  • coarse salt, for sprinkling, to taste, optional
  1. Measure all ingredients into bread machine pan in the order suggested by manufacturer. (My machine suggests to place all liquid ingredients in the base of the pan, followed by the dry ingredients, and finally to place the yeast in a well on top of the dry ingredients before processing.)
  2. Process on whole wheat bread cycle; use medium/normal crust color setting.
  3. 30 minutes before the end of baking, brush the top of the loaf with remaining 1 teaspoon olive oil and sprinkle with coarse salt.
  4. Remove bread from pan; cool on wire rack.


”Fiesta Friday Challenge #1"

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