No Knead Bread with Sun-dried Tomatoes and Asiago Cheese
February 16th, 2008 by chuck
Back in November, 2006, an article was written in The New York Times about a bread recipe that doesn’t require any kneading. This No-Knead Bread was adapted from the Sullivan Street Bakery and became a huge hit throughout the food blogging world, on both the internet and in print.
Everyone, was giving this bread recipe a try, spending over a hundred dollars to purchase one of the latest Le Creuset enameled cast iron pots with lid … including myself.
The No-knead bread recipe is very simple, all you need to do is place the ingredients together, mix, cover and allow to sit for 12 – 18 hours. That’s just about it! Doesn’t get any simpler then that. The results is a crispy, crunchy crust that is chewy and delicious to munch on. The inside is both light and airy with some of those big holes we are always looking for. Of course us foodies can’t leave a recipe alone and many really good versions of this No-Knead Bread recipe have been created throughout the net, from cheese, chocolate, rye and whole wheat breads. This sun-dried tomato and asiago cheese bread is really delicious and looks amazing too. I hope you will give this recipe a try.
If you don’t have an enameled cast iron pot you can use even Pyrex or ceramic, just make sure you have a lid and that it can handle the 500F heat.
Enjoy!
For a step by step class of this great tasting No Knead Bread click here.
For a printable recipe card of this No Knead Bread click here.
For more free bread recipes go to our parent website at Cookingbread.com.
That looks just beautiful–there’s nothing as pretty as a crusty loaf of bread.
I’ve made no knead bread once and it’s fantastic! This flavour combo sounds great, will have to try it. I love how many possibilities there are.
[...] a beautiful crusty bread, along with a recipe: Bread Blog
That bread looks good! I really like the idea of the sun dried tomatoes and cheese in the bread. It sounds pretty tasty.
I’ve made the “no knead” in cast iron with great results. It’s REALLY heavy but, you get a great workout. So, no knead, no guilt!
I just wanted to make a quick comment after following the instructions on making this bread. There are no specifications as to preparing the pot hence my bread formed a thick crust on the bottom and stuck. I just thought since you gave step by step instructions, helpful hints about baking and pot preparation are necessary.
Other than that, great pics.
Adina
Adina,
Thanks for the suggestion, I never had that problem of the bread sticking to the bottom of the pot. I guess thats why I never talked about it. You could place some cornmeal on the bottom of the pot before placing the bread in and make sure the oven rack is in the middle of the oven. You don’t want it to close to the bottom of the oven. I will mention this in the cooking class and instructions also. Thank you Adina.
It’s killing me, seeing all this gorgeous crusty bread everywhere! I am going to have to give in soon and make some no-knead bread!
You can also just drop the loaf *and* parchment paper into the pot, letting the excess paper hang over the edges of the pot. That’s what I usually do, though instead of flouring the paper, I give it a light spray with nonstick cooking spray. The lid will still set on firmly enough to develop that nice crust, and it’s much easier to get the bread out of the hot pot- just lift the corners of the parchment paper.
Three cheers for No Knead Bread! I’ve made this bread with sun dried tomatoes, cheese and even olives before. It’s so versatile. Have you seen the Artisan Bread cookbook? If not, run to Borders and grab it. You will die!
By the way, you can get a Lodge cast iron dutch oven for about $30.00 and it is perfect for this bread.
I has just left NY when that article came out, but I was still reading the Times religiously. Needless to say, I completely forgot about it. But I’ve been really eager to start making good bread and this seems like a perfect place to start. Thanks!
That looks gorgeous and the thought of sundried tomatoes cheese in the bread is making my mouth water. I have a Le Creuset casserole dish and I might just be tempted to try this soon! I was wondering about whether the pot needs to be greased or floured in case of sticking. Any tips?
Nilmandra,
Thank you for visiting. I didn’t have any problem with sticking with my cast iron pot. But, if you have some scratches on the bottom, you may want to use a little circle of parchment paper on the bottom of the pot. You will still get the same results but no sticking. Adina, mentioned putting a little cornmeal on the bottom of the pot before placing the dough in the pot. That would work also.
Chow!
Chuck
Am very pleased you stopped by because now my heart and mind are set on trying this bread for myself! Lovely photos…will have a browse now.