Far and away one of our most popular posts, we’ve gotten so many requests for this recipe that we thought we’d post it again. Happy Monday!

recession-bread-1

OK, I suck at baking, am cheap, lazy, dumb and live at an altitude that I’m sure would make it almost impossible to bake anything if I ever bothered to try. That said, even I am capable of making this perfect, beautiful, moist, delicious, yeasty bread (with apologies to the enemies of gluten). It’s so good that you would think that I have magical powers. It’s like a party trick. Yes you, too, can wow your friends with hot and delicious bread.

First off, I did not invent this bread. My wife and I found out about it from Ele Annand’s blog GoAwayWinter.com. She found out about it from the The New York Times, which adapted it from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Which is all to say that we didn’t invent it. That said, I’ve now shared this bread with enough people to realize that enough people don’t yet know about it. So we’re spreading the gospel. I can’t stop baking it.

Now, this recipe IS adapted to make ONE loaf of bread. You’re obviously more than welcome to follow the the recipe at The New York Times for more loaves and if you DON’T have a covered baking dish. However, we like the one loaf recipe and Ele’s suggestion of using a Dutch Oven (or any other covered baking dish or claypot, which work equally well because they all keep in the moisture).

So here it is:

3 cups of unbleached, organic flour + extra for dusting (approx .85 cents)
1 and 1/4 tsp salt (approx .02 cents)
1/4 tsp yeast (approx .02 cents)
1 and 5/8 cup of water (approx .01 cents).

Mix all the dry ingredients in a bowl then add the water and stir it all together until it’s a lump that looks like this:

photo14

Then cover it up, preferably with a wet dish towel over the top. We like to wrap the towel around a plate so it stays fairly moist. Like this:

photo15

The reason you do this is to keep the bread from drying out because it’s going to sit for about 8 to 12 hours to rise. That’s right: NO KNEADING!

The second rise is shorter, but equally important. Once the bread has risen and doubled (approximately), dust the top with flour, scrape it from the sides of the bowl and flip it around a couple of times. Then cover it again (remoisten towel if necessary). It’ll look like this:

photo19

Then, in an hour or two (preferably two if you want it to be lighter and fluffier), preheat your over to 425 degrees with your well-greased (butter or oil both work) covered baking dish in the oven. Once it’s hot, take the baking dish out, dump the bread in and bake it for 30 minutes and it’ll be perfect. If you time it right and get up early to feed your dog or iguana, you can do the second rise at 6 a.m. and then bake it 8 a.m. for a breakfast treat. Or you can do the second rise when you get home from work and have it hot on the table by 7 p.m. When it’s done it’ll look like this (I swear on unleavened bread—it’s amazing!):

photo16

Enjoy! You’ll never buy a $5 loaf of bread again… probably.

photo17

For further reading in the kneadless bread genre, you might also check out this excellent book: Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads by Nancy Bagget.

[PRINTABLE VERSION]

(Please share this email with friends by clicking the link below! It helps KRCC build our email list and reach out to possible new members. You can also leave feeback in the comments below or send us tips for more Big Somethings to thebigsomething@krcc.org. Thanks!)

 

5 Responses to Big Something Encore: Idiot-Proof, 5-minute, 90-Cent, High Altitude Recession Bread

  1. Mary Dalton says:

    According to the cost estimate, this loaf of bread comes to 9/10 of ONE CENT! Amazing–a meal for less than a penny!

  2. Thank you for listing this again. I particularly like recipes that have pictures for extra idiot-proof support. I’m looking forward to trying this out today.

  3. Matt H says:

    I use Hungarian flour to make pizza crust that’s very similar. Press it into the pan w/ fingers, no rolling. Just use a grocery bag instead of a wet towel. Laundry sucks. Par-bake it before sauce and stuff goes on. Bachelor food!

  4. Sherry G says:

    The scaling down from the New York Times recipe seems a bit faulty. Can anyone confirm that the amount of yeast is correct? A quarter teaspoon seems like nothing at all. I went to the New York Times article, and for 4 loaves, it calls for 1 and 1/2 TABLEspoons of yeast – the same as the salt. A fourth of that would be roughly 1 1/4 teaspoons, which is how much salt you call for. However, the flour for 4 loaves is 6 1/2 cups, yet for just one loaf, your recipe calls for 3 cups plus, which is half, not a fourth.

  5. Noel Black says:

    Sherry, I don’t know what to tell you other than the loaf you see was made with this recipe. We’d love it if you’d try it and let us know. Thanks! Noel Black

News

Taiwan Ministry of National Defense
July 1, 2016 | NPR · The incident occurred Friday morning, when a 500-ton corvette that was sitting in a military harbor launched a supersonic missile that flew nearly 40 nautical miles.
 

AFP/Getty Images
July 1, 2016 | NPR · The capacity of guns’ magazines will now be limited to 10 bullets, and background checks will be required to buy ammunition. The new laws also target “straw purchasing” guns for other people.
 

Getty Images
July 1, 2016 | NPR · The U.K. gives billions of pounds to the developing world. Will this benevolent spirit survive in the wake of Brexit?
 

Arts & Life

July 1, 2016 | NPR · NPR’s Robert Siegel uses a new documentary about film director Brian De Palma to talk to him about his career highs and lows, techniques, and how deeply he has been influenced by Alfred Hitchcock.
 

July 1, 2016 | NPR · NPR’s Kelly McEvers speaks with Paul Farhi of the Washington Post about Gay Talese’s new book, The Voyeur’s Hotel. The credibility of the book, which follows a self-proclaimed sex researcher who bought a hotel to spy on his guests through ventilator windows, has been called into question after Farhi uncovered problems with Talese’s story.
 

AP
July 1, 2016 | NPR · An appreciation of Olivia de Havilland — Gone With the Wind‘s last surviving cast member — on her 100th birthday.
 

Music

NPR
July 1, 2016 | WBGO+JAZZ.org · The eminent pianist was the guest of honor at this year’s Panama Jazz Festival. His quintet performs, and host Christian McBride speaks with the great musician.
 

Courtesy of Vanguard
July 1, 2016 | WBGO+JAZZ.org · Trumpeter Kenny Rampton launched his career on the road with the great performer. At Jazz at Lincoln Center, he presents Ray’s music in the most authentic way he can.
 

Courtesy of the artist
July 1, 2016 | NPR · The pianist and educator shows off her classical chops in a solo during “It Could Happen To You.”
 

Get the KRCC iPhone App

The Writer's Almanac

Radiolab