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No-Knead Peasant Bread Recipe

No-Knead Peasant Bread

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Courtesy of Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on December 25, 2011

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    5 stars for taste, etc...4 stars for estimated time stated on recipe!! The total time listed is 3 hours, or so.....not until you actually read the directions do you see it takes 18-24 additional hours of resting time.! A little disappointed because I was planning this for Christmas eve dinner but could not eat it then. Ate it the next evening!!

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  • on December 25, 2011

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    Food Network should be ashamed. I have been making this bread for several years now thanks to Jim Lahey. At least give him some attribution!

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  • on December 25, 2011

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    well Im lazy even more than most it would seem i used my bread maker for the dough part. did put in frig but didnt let rise for 8 hours after ...turn out way yummy. will try again this time with out the frig time see how it is..

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  • on December 17, 2011

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    I just sliced into this bread and it had a wonderful crispy sound. Beautiful on the inside too. Tasted great with a slighty nutty flavor. Served it with dipping oil and it was a hit. All gone! I used all purpose flour along with the wheat flour. Worked out fine. Even though it sounds complicating, waiting hours for the rise, it was easy and well worth the time.

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  • on November 09, 2011

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    california carole.It sounds to me like there was something wrong with the yeast itself. It sound like it was dead. I would try again with fresh yeast.

    Mine turned out wonderful.

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  • on October 01, 2011

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    I don't know where Dealston went wrong, but while the crust is really dense, I love a dense crust. It wasn't too dense to cut through with a bread knife, certainly. Really loved the recipe and have made it several times.

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  • on September 19, 2011

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    After 12hrs in the fridge, and 18 hrs +2 hrs for the rise, I was anxiously awaiting my first bite of this intriguing bread recipe. It rose and I was following the instructions to the letter (very atypical of me. The aroma is so sweet and nutty. I finally removed it from the oven after the 15 mins with the lid off my Dutch oven. I quickly removed my knife because I can't wait another minute...it's hard as a rock and the crust is burned on the bottom. I sliced it as best I could, because darn it, I wanted to taste. The flavor of the inside was so good. What could I have done wrong? Or is the recipe wrong? Please, FoodNetwork kitchen, please review these instructions and revise them. I would really like to try it again.

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  • on September 12, 2011

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    The flavors were very good; I added chopped rosemary, garlic and pine nuts. My problem was with rising; it DIDN'T! No rise at all. Is the amount of yeast called for correct? 1/2 teaspoon? Admittedly, I am not a veteran breadmaker, but I do know how to make bread and follow a recipe. And I followed this recipe exactly. Any ideas anyone?

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  • on June 22, 2011

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    Thankyou , Food network Kitchen, for this fabulous recipe! Yes, it is quite the keeper. Slathered with real butter , this was great along with Giada's lentils . The bread was so pretty and I loved being able to cook it in my cast iron dutch oven. I liked the addition of whole wheat flour. Give this a try...it is well worth the wait !

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  • on May 18, 2011

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    Uh, yeah. .this is Jim Lahey's No Knead Bread Recipe made famous by Mark Bittman and the NY Times. Nice try.

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