No-Knead Sandwich Bread? OH YES WE CAN.

In CategoryCooking

So after making approximately 823 loaves of No-Knead Bread, during which time the kids refused to eat the crust because they are COMPETELY IN THE WRONG and don’t know from good food, Jim said to me, “Hey, do you think that you could make this in a loaf pan and cook it the regular way?”

To which I said coldly, “if you people hate my bread, JUST SAY IT STRAIGHT OUT.”

And then I burst into tears and ran away.



I tried it, and it worked!

Which was, in fact, both exciting AND annoying.

Because I am so mature that way.

No-Knead Sandwich Bread
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 teaspoon yeast
1/2 teaspoon salt
1 1/2  – 2 cups cool water
2 tablespoons olive oil
1 tablespoon honey

Whisk dry ingredients together in a medium sized bowl. In a separate small bowl (or a 2-cup glass measuring cup), stir together 1 1/2 cups of cool water, the honey, and the olive oil. Pour over dry ingredients and begin to mix. Depending on how your dough looks, you may need to add a little more water.


After all the ingredients are combined, cover with plastic wrap and set aside. I also cover the bowl with a kitchen towel.

After 12 to 18 hours, the dough has risen, and is thick and bubbly and still does not resemble bread dough.

this batch sat for right at 18 hours before baking

Turn dough out onto a heavily floured surface (I use a piece of parchment paper), where it will lie there, all flaccid and slug-like. Do not be scared.

lying there, being weird.

Knead it very gently for a minute or so, until it looks more like real bread dough. Form it into a loaf-shape, place into a greased loaf pan, and cover with plastic wrap.

there. that’s better.

Let the dough rise for 30-ish minutes.

after rising in the pan.

Place dough into pre-heated oven and bake for 35 – 40 minutes at 350 degrees, or until the internal temperature is between 190 and 200 degrees.

Be impressed with your bad self.

You just made homemade sandwich bread.

Let cool thoroughly (4+ hours) on a cooling rack for best slicing results.

Or just slather it with butter and eat it.

Click here for a printable version of No-Knead Sandwich Bread.

No-Knead Bread. Make it. Now.

In CategoryCooking

The Original No-Knead Bread Recipe is from Mark Bittman and published in The New York Times, who got it from Jim Lahey at The Sullivan Street Bakery. It has spread like wildfire among food bloggers over the past few years and now has as many variations as it has bakers. I found a starting place at Simply So Good and have been chasing this idea all over the internets since then. Hopefully I am not stepping on any toes by sharing my own iterations here. Which I will be doing. Because I am a bread-baking FIEND.

Basic Bread Recipe – a Not Inadequate Adaptation
1 1/2 cups AP White Flour
1 1/2 cups Freshly Ground Whole Wheat or Wheat Montana Bronze Chief Flour
1 teaspoon yeast
1 teaspoon salt
1 3/4 cups cool water with 1 Tablespoon honey stirred in

Mix the dry ingredients together in a bowl (I use a 3 quart bowl and it’s perfect), and add the honey/water. Stir together until you have a very sticky and fairly unattractive dough that doesn’t resemble bread dough in any way. Cover with plastic wrap and set aside for 12-18 hours. I also like to cover the bowl with a kitchen towel, to keep it nice and warm.

See? Not that attractive.

When you are ready to bake, put your heavy, lidded, enameled cast-iron pot in the oven and preheat to 450 degrees. While your pot is heating, turn your dough out onto a heavily floured counter or cotton dough towel or piece of parchment. Fold the dough a few times and shape it into a ball. Re-cover with the plastic wrap and let it sit until your pot is hot.

After your pot is nice and hot (they say 30 minutes, but Impatient Deb never waits that long), plop your dough into the hot pot (be careful. a 450 degree pot is no joke), put the lid back on, and bake for 30 minutes. After 30 minutes, remove the lid and continue cooking for another 15 minutes. Remove the gorgeous loaf from your pot with a spatula and cool on a cooling rack (or a scrunched up piece of tin foil if you’re fancy like we are here at Chez Not Inadequate). There is no need to grease your pot or anything, just plop it right in. It won’t stick. Promise.

Notes: Other recipes call for all white flour, but y’all know that’s not how I roll. They also call for 1/4 – 1/2 teaspoon of yeast. I use 1 teaspoon because I think it benefits the wheat flour. Plus I like the flavor of yeast. Is that weird? I also use 1/4 cup more water than is usually called for, but I don’t know if I need it because of the altitude here or because of the wheat flour. Actually, it’s probably because the climate here is so very dry. Whichever, start at 1 1/2 cups, then you can eyeball your dough and decide if you need to add extra water. I’ve never seen a recipe that calls for honey, but I like my bread to have a slight sweet taste, so that’s what that’s about. Increase or decrease the salt as you see fit.

The first batch I made sat for 24 hours before I was able to bake it. The next two batches sat for 18 hours. The fourth batch sat for 12 hours. All batches were delicious. This bread is very forgiving. I’ve read that it is possible for your dough to sit too long and “over-proof” but I have yet to experience it.

You will get a lovely, thick-crusted, chewy artisanal loaf that would sell for $5 in a bakery. Perfect for dipping into soup.

I love soup.


Second Verse, Same as the First

In CategoryCooking


Adventures in Spinach


In Which I am a Glutton for Punishment


In Which I Wasted Four Dollars.

So yeah.

That happened.

Adventures in Kale

In CategoryCooking


(Spoiler Alert!)

In Which I Wasted $2.29.

So I keep reading all about Kale Chips. Frankly, they sound vile. I envision it’s similar to what a dried lawn clipping would taste like.

I don’t even like mixed green salads because it tastes like something that came out of a lawnmower.

That’s right. I’m an iceberg girl. Sophisticated!

The last time I thought about kale, I was a waitress, putting it on plates as a garnish. So what do I know? Kale is healthy. It’s a superfood. And after reading Zakary carry on about her “kale-ritos,” I figured it behooved me to at least try it.

See that? Behooved. I’m fancy, y’all.


I bought some organic (organic!) kale at the grocery store yesterday, and set about washing and drying and tearing it all up.

The whole time I was rolling my eyes at myself, because it was a lot of work for something that would most likely go to waste.

When I was getting it ready to go in the oven, Big  looked at the future kale chips doubtfully and said, “What kind of plant IS that anyway? It looks like a weed.”

I couldn’t really argue.

I sprinkled them with olive oil, salt, and taco seasoning, and cooked them at 350 for about 10 minutes, until they got sort of crispy.

The kids said they liked them, but I noticed that Big just ate the crunchy edges off and discarded the rest. Little kept saying, “this is my favorite part of dinner!” and “I LOVE KALE!” but only put them near her mouth and then back on the cookie sheet.

She did that with EVERY piece.

Mmmmm….. pre-moistened kale….

Jim had one or two and then apparently decided his time would be better served encouraging the kids.

I might try it with spinach. The kale was just so very fibrous.

Fibrous. That’s what it was. But at least it was unpleasant.