JIM LAHEY'S NO-KNEAD BREAD
Jim Lahey's no-knead bread recipe turned traditional bread making upside down for all of us. Made with just flour, yeast, salt, and water, the bread is the fastest, easiest, and best you may ever make.
Provided by Jim Lahey
Categories Sides
Time 3h30m
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the flour, yeast, and salt. Add the water and mix with a spoon or your hand until you have a shaggy, sticky dough. This should take roughly 30 seconds. You want it to be a little sticky. (Many people who bake this bread find the dough to be sticker than other bread doughs they've worked with. Even though it's not what you're accustomed to handling, it's perfectly fine.)
- Cover the bowl with a plate, towel, or plastic wrap and set it aside to rest at warm room temperature (but not in direct sunlight) for at least 12 hours and preferably about 18 hours. (Ideally, you want the room to be about 72°F. In the dead of winter, when the dough will tend to rise more slowly, as long as 24 hours may be necessary.) You'll know the dough is properly fermented and ready because its surface will be dotted with bubbles. This long, slow fermentation is what yields the bread's rich flavor.
- Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface in one blob. The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want. Do not add more flour. Instead use lightly floured hands to gently and quickly lift the edges of the dough in toward the center, effectively folding the dough over onto itself. Nudge and tuck in the edges of the dough to make it round. That's it. Don't knead the dough.
- Generously coat a cotton towel (not terry cloth) with flour, wheat bran, or cornmeal. Place the dough, seam side down, on the towel and dust the surface with a little more flour, bran, or cornmeal. Cover the dough with another cotton towel and let it rise for about 2 hours. When it's ready, the dough will be double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. If the dough readily springs back when you poke it, let it rise for another 15 minutes.
- A half hour before the dough is done with its second rise, preheat the oven to 450°F (232°C). Adjust the oven rack to the lower third position and place a 6- to 8-quart heavy pot and its lid (whether cast iron or enamel, Pyrex or ceramic) in the oven as it heats.
- When the dough is done with its second rise, carefully remove the pot from the oven and uncover it. Also, uncover the dough. Lift up the dough and quickly but gently turn it over into the pot, seam side up, being very careful not to touch the pot. The blob of dough may look like a mess, but trust us, everything is O.K. Cover the pot with its lid and bake for 30 minutes.
- Remove the lid and bake until the loaf is beautifully browned to a deep chestnut color, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a wire rack. Don't slice or tear into it until it has cooled, which usually takes at least an hour.
Nutrition Facts : ServingSize 1 slice, Calories 85 kcal, Carbohydrate 17 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 32 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
JIM LAHEY'S NO-KNEAD BREAD | LODGE CAST IRON
Jim Lahey, founder of Sullivan Street Bakery in New York City, has a no-knead bread recipe that just uses a cast iron dutch oven, flour, yeast, water, and salt so anyone can make bakery-quality bread right at home.
Provided by Jim Lahey
Categories Baking Recipes
Yield 6 - 8
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together the flour, salt, and yeast. Add the water. Use a wooden spoon or your hand to mix until you have a wet, sticky dough-about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another 1-2 tablespoons of water. Cover the bowl and let set at room temperature, out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size (about 12-18 hours).
- When the first fermentation is complete, generously dust a work surface with flour. Use a rubber spatula to scrape the dough onto the surface in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky-do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
- Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands, a bowl scraper, or wooden spatula to gently lift the dough onto the towel so it is seam-side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1-2 hours. The dough is ready with it is almost doubled. If you gently poke it with your finger, making an indentation about ¼-inch deep, it should hold the impression. If it doesn't, let it rise another 15 minutes.
- Preheat the oven to 475 degrees F 30 minutes before the end of the second rise, with a rack in the lower third position, and place a cast iron dutch oven in the center of the rack.
- Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly and gently invert it into the pot, seam side up. (Use caution-the pot will be very hot). Cover the pot and bake for 30 minutes.
- Remove the lid and continue baking until the bread is a deep chestnut color, 15-30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Wait until it cools to slice or tear into it, about an hour.
NEW YORK TIMES NO-KNEAD BREAD
Jim Lahey from NYC's Sullivan Street Bakery, says an 8-year-old could do it. It's simple, artisan, crusty, chewy, a little salty... does it get any better? Prep time does not include 14 - 20 hours rising time.
Provided by Katzen
Categories Yeast Breads
Time 1h15m
Yield 1 1 1/2 lb loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. 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.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. 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.
JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA
This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.
Provided by blucoat
Categories Lunch/Snacks
Time 36m
Yield 3-4 10-inch pizzas
Number Of Ingredients 12
Steps:
- To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
- Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
- Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
- To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
- To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.
Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9
NO-KNEAD SMALL BAGUETTE (STECCA)
Taken from Jim Lahey with Rick Flaste's bread book, My Bread: The Revolutionary No-Work, No-Knead Method As described by Lahey himself: "The name of this bread-stecca, or "stick" in Italian-is one I simply made up to describe it, since it has a narrow shape. It's based on the faster-rising pizza bianca dough you'll find in the pizza section and is stretched into such a narrow rope that it bakes rapidly. It is also baked on a baking sheet rather than in a pot. In this case, even though I get a good, brittle crust, it's thinner than most of the other breads in this section. Because I wanted to use it for sandwiches, I was aiming for a lighter-colored, less-assertive loaf of bread to encase the filling ingredients without overpowering them. But the olive oil glaze and coarse salt make it very flavorful on its own." Double the recipe if you need to feed more than 6. Also, see variation below and more importantly, plan for the time involved.
Provided by gailanng
Categories Yeast Breads
Time 18h25m
Yield 4 thin loaves, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the flour, table salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
- When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself two or three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).
- Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
- Half an hour before the end of the second rise, preheat the oven to 500°F (260°C), with a rack in the center. Oil a 13-by-18-by-1-inch baking sheet.
- Cut the dough into quarters. Gently stretch each piece evenly into a stick shape approximately the length of the pan. Place on the pan, leaving at least 1 inch between the loaves. Brush with olive oil and sprinkle with the remaining 1/2 teaspoon coarse salt.
- Bake the baguettes for 15 to 25 minutes, until the crust is golden brown. Keep an eye on them during the last few minutes of baking because the tips can get burnt very quickly. Cool on the pan for 5 minutes, then use a spatula to transfer the stecca to a rack to cool thoroughly.
- Note: The baguettes may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp.
- Variation: (May skip the tomatoes and just use olives and garlic.).
- Stecca Pomodori, all'Olive, o al'Aglio (Stecca with Tomatoes, Olives, or Garlic).
- Push 10 cherry tomato halves, cut side up, 10 large pitted olives, or 10 lightly crushed garlic cloves into each formed stecca, taking care to space the additions evenly down the length of the dough. Brush each stecca with enough olive oil to create a thin coat of oil on the surface. For the tomato stecca, top each tomato half with a very thin slice of garlic and a couple of fresh thyme leaves, and sprinkle with salt. Sprinkle the garlic stecca with salt and freshly ground black pepper. Do not salt the olive stecca-it's already salty from the olives.
NO-KNEAD BREAD
Provided by Jim Lahey
Categories Bread Bake Kid-Friendly Small Plates
Yield One 10-inch round loaf; 1 1/4 pounds
Number Of Ingredients 7
Steps:
- 1. In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it's really sticky to the touch; if it's not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise-fermentation-is the key to flavor.
- 2. When the first fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky-do not add more flour. Use lightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
- 3. Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or wooden spatula to gently lift the dough onto the towel, so it is seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about 1/4 inch deep, it should hold the impression. If it doesn't, let it rise for another 15 minutes.
- 4. Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 1/2-5 1/2 quart heavy pot in the center of the rack.
- 5. Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution-the pot will be very hot.) Cover the pot and bake for 30 minutes.
- 6. Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don't slice or tear into it until it has cooled, which usually takes at least an hour.
FAST NO KNEAD BREAD WITH EASY CLEANUP
This is my version of Jim Lahey's (Sullivan Street Bakery) No-Knead Bread Recipe. It doesn't have the huge holes in the finished loaf as pictured in some of the 18 hour rise recipes but I find it delicious, easier to cleanup and make! I replaced the plastic lid handle of the Le Creuset dutch oven I use with a stainless steel drawer pull to avoid having it crack or melt in the high heat of the oven. The oiled parchment paper saves on cleanup and prevents any sticking problems. Please use this recipe as a starting point and customize it as you like. Video: http://www.youtube.com/watch?v=xl7MjhyCCes
Provided by bobyan
Categories Breads
Time 1h
Yield 1 loaf
Number Of Ingredients 5
Steps:
- 1. In a large bowl combine flour and salt. Add ¼ teaspoon instant yeast and ¼ teaspoon red wine vinegar to1 1/2 cups warm water.Combine wet and dry ingredients together until all moisture is absorbed. Cover and allow to rest for 4 hours.
- 2.Uncover bowl and fold dough over on itself a couple of times. Place dough in the center of a sheet of oiled parchment paper. Rinse the bowl with water. Return the dough in parchment paper to the bowl.Cover and let rest one hour.
- 3. Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, dutch oven, Pyrex or ceramic) in oven as it heats. Carefully remove pot from oven. Place parchment paper and dough into heated pot. Cover with lid. Cut away excess parchment paper and bake 30 minutes, then remove lid and bake another 12 to15 minutes, until loaf is browned. Cool on a rack. Discard parchment paper.
- 4. Enjoy!
Nutrition Facts : Calories 1368, Fat 3.7, SaturatedFat 0.6, Sodium 4666.1, Carbohydrate 286.5, Fiber 10.3, Sugar 1, Protein 39.1
NO-KNEAD BREAD
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Categories easy, breads, times classics, side dish
Time 1h30m
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. 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.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. 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.
NO-KNEAD SOURDOUGH BREAD
Update: This bread is not suitable for sandwiches, it's perfect for those that like the crust of an artisian bread, and because of the wet dough besure to place in a bowl or pan to help shape the loaf. After Mark Bittman's feature in the New York Times (November 8, 2006) on Jim Lahey's no-knead bread, I started the search for a sourdough method. I think Breadtopia has the best. The use of parchment paper or proofing baskets makes it very simple. See Recipe #290761. I've found it best to proof the starter in the morning (8-10 hours), then make the sponge in the evening, allowing it to sit out overnight (15 - 18 hours) and then baking it the next day. Cooking time indicated does not include proofing time needed. NOTE: Even though it's recommended to use a La Cloche or a 6-8 quart dutch oven I've been baking my boule in a 4 qt. cast aluminum dutch oven.
Provided by Galley Wench
Categories Sourdough Breads
Time 1h
Yield 1 1 1/2 pound loaf
Number Of Ingredients 6
Steps:
- Mix together the dry ingredients in large non-metalic bowl.
- In measuring cup mix together water and sourdough starter.
- Mix in liquid until the flour is incorporated. The consistency should be firm and shaggy.
- Cover with plastic and let sit on the counter for 16-18 hours at room temperature, about 70°F (Note: At 70-75 degrees the bread leavens well and has the distinct sourness and flavor of sourdough. At more than 75 degrees the dough becomes too acidic which inhibits the wild yeast and leavens poorly. At much less than 70 degrees the dough leavens well but has a mild flavor. ).
- With plastic scraper remove dough from bowl and gently place on floured surface.
- Gently flatten dough into rectangle and fold the ends inward (like a letter).
- Fold the sides inward and form a dough ball.
- Place dough, seam side down, on parchment paper bowl or frying pan (helps to hold shape and cover loosely with a towel and allow to rise until doubled in size, about 1 1/2 hours.
- If using proofing basket,spray the basket with non-stick oil and dust with flour or wheat brand and place dough directly in the basket.
- Cover with towel and let rise about 1 1/2 hours.
- Dough is ready when it will not readily spring back when poked with a finger.
- Thirty minutes before baking, place cast-iron Dutch Oven or La Cloche (with lids) in oven and preheat to 500 degrees.
- With serrated knife place slits in top of loaf.
- Remove pot or La Cloche from oven and carefully lift dough with parchment from bowl and transfer to La Cloche or Dutch Oven.
- Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
- Replace lid and return to oven.
- Turn oven to 475 degrees and bake for 30 minutes.
- Remove cover; reduce heat to 450 degrees and bake an additional 15-20 minutes or until golden brown; interior temperature should be 200 degrees and the bottom sounds hollow when thumped.
- Remove from pan and cool completely on rack before cutting.
More about "jim laheys no knead bread food"
NO KNEAD BREAD RECIPE BY JIM LAHEY | POPSUGAR FOOD
From popsugar.com
Home Country USAuthor Camilla Salem
MY BREAD: THE REVOLUTIONARY NO-WORK NO-KNEAD METHOD: LAHEY ...
From amazon.ca
Reviews 1.1KFormat HardcoverAuthor Jim Lahey, Rick Flaste
MY BREAD: THE REVOLUTIONARY NO-WORK, NO-KNEAD METHOD EBOOK ...
From amazon.ca
Reviews 1KFormat Kindle EditionAuthor Jim Lahey
BASIC NO-KNEAD BREAD RECIPE - LOVEFOOD.COM
From lovefood.com
NO KNEAD BREAD, BY JIM LAHEY | VISIT TUSCANY
From visittuscany.com
JIM LAHEY’S NO-KNEAD BREAD | RECIPES
From chadlavi.github.io
A QUESTION ABOUT A RECIPE: JIM LAHEY NO-KNEAD COUNTRY LOAF
From food52.com
JIM LAHEY'S NO KNEAD PIZZA DOUGH RECIPE - FOOD NEWS
From foodnewsnews.com
JIM LAHEY'S NO-KNEAD BREAD | EASY NO-KNEAD BREAD RECIPES ...
From popsugar.com
JIM LAHEY'S NO-KNEAD BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
JIM LAHEY'S OVERNIGHT, NO-KNEAD BREAD - ALEXANDRA'S KITCHEN
From alexandracooks.com
NO KNEAD BREAD JIM LAHEY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JIM LAHEY'S NO-KNEAD BREAD - THE WEDNESDAY CHEF
From thewednesdaychef.com
NO-KNEAD BREAD - FOOD52
From food52.com
KISS HIM, HE’S JIM LAHEY: NO-KNEAD IRISH BROWN BREAD ...
From seattletimes.com
NO-KNEAD BREAD | KITCHEN VIGNETTES | PBS FOOD
From pbs.org
JIM LAHEY'S NO-KNEAD BREAD - BITES OUT OF LIFE
From bitesoutoflife.com
JIM LAHEY'S NO-KNEAD OLIVE BREAD RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
JIM LAHEY'S NO-KNEAD BREAD – KEVIN LEE JACOBS
From agardenforthehouse.com
JIM LAHEY’S NO-KNEAD SOURDOUGH BREAD - ELECTRICCOOKBOOK
From electriccookbook.com
JIM LAHEY’S NO KNEAD BREAD - NO THYME TO WASTE
From nothymetowaste.com
JIM LAHEY'S NO-KNEAD WHOLE-WHEAT BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
JIM LAHEY'S NO KNEAD BREAD - BAKING AND DESSERT - MOUTHFULS
From mouthfulsfood.com
NO-KNEAD BREAD FROM NYC’S JIM LAHEY | FOOD FOR THOUGHT
From jyorgey.wordpress.com
NO KNEAD BREAD - YOUTUBE
From youtube.com
JIM LAHEY’S NO-KNEAD BREAD - FOOD NEWS
From foodnewsnews.com
JIM LAHEY’S NO KNEAD BAGUETTE RECIPE (STECCA) – OH RECIPES
From ohrecipe.kom.cc
NO-KNEAD BREAD RECIPE - MARK BITTMAN | FOOD & WINE
From foodandwine.com
JIM LAHEY BREAD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW THE NO-KNEAD BREAD RECIPE CHANGED BAKING - THE …
From nytimes.com
JIM LAHEY'S NO-KNEAD SMALL BAGUETTE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
JIM LAHEY’S NO-KNEAD BREAD - THRIVING PREP TIPS
From thrivingpreptips.com
JIM LAHEY'S NO-KNEAD BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
NY TIMES NO KNEAD BREAD : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
NO-KNEAD BREAD | BREAD | NO KNEAD | TASTE LIFE
From tastelife.tv
JIM LAHEY'S NO-KNEAD BREAD - GATHER JOURNAL
From gatherjournal.com
I BOW DOWN TO JIM LAHEY AND HIS NO KNEAD BREAD
From ouichefnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love