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For MJ in Indy in the August 16 newsletter who wanted a bread recipe with herbs. This past weekend I discovered a "no-knead" recipe for an artisan-type bread. So far I've made 6 or 7 loaves, testing different additions. So far I've found this to be the most wonderful bread recipe I've ever tried. Achieving that hard crunchy crust with honeycomb texture has been a goal of many home bakers. In fact, I'm so sold on this recipe I gave away my bread machine.

The original recipe was from a New York Times article from November 8, 2006, in which Jim Lahey of the Sullivan Street Bakery disclosed this method. Below is his recipe with some changes that I found worked for me, and then I've listed an adapted recipe to include herbs and grated cheese.

No Knead Bread
3 cups flour (all-purpose or bread flour)
1/4 tsp. yeast (yes, that's right, only 1/4 tsp.)
2-1/2 teaspoons salt
1-5/8 cups tepid water
Cornmeal, wheat bran or extra flour as needed

In a large bowl, combine flour, yeast and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap and let dough rest at least 12 hours, preferably about 18, at warm room temperature (70 degrees). The 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 for 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. (My experience has been it's just too sticky to shape into a ball.)

Generously coat a cotton towel (not terry cloth) with flour, bran or cornmeal. Cover with another towel and let rise for about 2 hours. (I did this step only once -- the dough stuck to the towel. So now I just put the dough in a lightly sprayed bowl and cover with plastic wrap.) When it's ready, the 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 4 to 6-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 the towel and turn the dough over into the pot, seam side up; it may look like a mess, ,but that is okay. Shake pan once and bake 30 minutes, then remove the lid and bake another 15 to 30 minutes or until the loaf is beautifully browned.
Yield: One 1-1/2 pound loaf.

I adjusted this recipe so that I could make an herb/cheese loaf. The changes I made were to add in addition to the bread flour, 1/2 cup whole wheat flour and 1/2 cup rye flour. I also increased the water to 1-3/4 cups. The herbs I added were: 1 tsp. garlic powder; 1 tsp. dried oregano; 1 tsp. dried sweet basil; 1/4 tsp. tarragon; 1/4 tsp. dill; 1/3 cup grated Parmesan cheese and 1/3 cup grated Romano cheese. I didn't change anything else.

I used an oven thermometer that signals when your roast is ready to keep track of the internal temperature of the bread while baking once the lid is removed. When it reaches 205 degrees, it's done.
JoAnn H

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