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    You are in: Home / Recipes / New York Times No-Knead Bread Recipe
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    New York Times No-Knead Bread

    Average Rating:

    2 Total Reviews

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    • on January 06, 2014

      This was very very easy... I even messed up the timing and had to let the first rise = 25 hours. I added 1 tsp garlic powder, 2 tsp Penzey's Italian seasoning and 1 cup of shredded cheese to the original dough and it was wonderful. I'm not an experienced bread baker by any streeeeetch of the imagination and if this worked for me it will work for anyone! Please note this is a dense artisan-type loaf with a very crispy crunchy crust. Next time I think I'll go the sweet route and make an apricot-oat or cranberry orange. Thanks for posting!

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    • on December 21, 2013

      I love this bread, it really was easy to make which is necessary for me because I'm not good at bread making. Due to the rising time, I prepared it before I went to bed so it would be done in time for dinner the next day. I served it with homemade Olive Garden Minestrone Soup.

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    Nutritional Facts for New York Times No-Knead Bread

    Serving Size: 1 (384 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1368.2
     
    Calories from Fat 33
    46%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 2914.8 mg
    121%
    Total Carbohydrate 286.5 g
    95%
    Dietary Fiber 10.3 g
    41%
    Sugars 1.0 g
    4%
    Protein 39.1 g
    78%

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