I was never successful at baking bread. With the start of quarantine, I figured I needed to bake my own bread rather than go to a store to get it. Thus, I started researching bread recipes. There are many cookbooks available from our KCKPL library in print and electronic format. From Hoopla, you can download the following ebooks:

Artisan Bread by Keith Cohen

Baking Artisan Bread by Ciril Hitz

Baking Artisan Bread with Natural Starters by Mark Friend

Searching online, I ran across a very simple recipe of no-knead bread that originated in New York’s Sullivan Street bakery. Its owner, Jim Lahey, invented this fool-proof no-knead bread recipe that became famous all over the world.

After making this recipe several times, I have adapted it to suit my needs. And I want to share it with you.

All you need is a bowl, cloth napkin or kitchen towel, measuring spoons and cups, parchment paper, and a baking sheet.


Bread flour -3 cups

Water- 1 5/8 cup

Salt- 1 teaspoon

Yeast – ¼ teaspoon

And that’s all. Your water does not need to be warm. You might want to use flour without malted barley. You do not need to knead the dough. Just make it and forget about it for 12-18 hours. The longer, the better.


Mix flour, salt, and yeast in a bowl. Add water and mix with your hand well. Cover with a kitchen towel and put away. You can put it out of the way in a cold oven. In several hours it will look like this due to a process of slow fermentation:

In 12-18 hours, take your dough out. It will double in size and will look like that:

Sprinkle with flour, fold the dough once or twice to make it round, and transfer to a baking sheet lined with parchment paper. Let it rise for 1-2 hours and double in size and bake at 450 ° F for about 40 min until golden brown. Every oven is different, so you might need to adjust your baking temperature to a range from 425° to 475° F.

The bread will look like this:

You will need to let the bread cool down before slicing. The texture will be amazing!

Happy baking! And please contact me if you have any questions at ebonjour@kckpl.org