No Knead Bread Recipe

Inspired by the New York Times recipe for “No Knead” Bread, I did some experiments with my bread machine. While the original recipe required no kneading, it was still fairly complex and messy. The key is to use much more water resulting in a soupy dough. The loaf pictured here was moist, chewy and delicious! Here’s the recipe…

No Knead Bread for Machines
2.25 cups of water
4 cups of flour (I like mostly whole wheat)
1 to 1.5 tsp. salt (to taste)
0.25 tsp. dry yeast

1. Add the ingredients to your machine in the order listed above.
2. Start the machine and let it mix for 5-10 minutes, then turn it off. Use a spatula to consolidate flour sticking to the sides as needed. The dough should be the consistency of a thick soup.
3. Let the mixture sit in the machine at room temperature for 12-24 hours. It should increase in size by about 50% and have bubbles on the surface.
4. Select the “Bake Only” cycle on the machine and press “Start”.
5. Remove from the machine and let it cool for about 10 minutes.

Enjoy!