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No Knead Bread (Sullivan Street Bakery Adaptation)
Our version of the popular Sullivan Street Bakery bread.
45 to 60 minutes
14 to 20 hours
3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon Fleischmann's® RapidRise Yeast
OR Fleischmann's® Bread Machine Yeast
1-1/4 teaspoons salt
1-5/8 cups very warm water (120° to 130°F)
Cornmeal or wheat bran as needed
Combine flour, yeast, and salt in a large bowl. Add water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18, at warm room temperature, about 70°F.
Dough is ready when surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 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 cotten 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 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.
A half-hour before dough is ready preheat oven to 450°F. Put a 6 to 8-quart covered pot (cast iron, enamel or ceramic) in oven as it heats. When dough is ready (see above paragraph), carefully remove pot from oven. Sliding your hand under the towel, turn dough over into heated pot, seam side up; even if it looks like a mess it is okay. 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.