21 Reviews of Zurie's Overnight No-Knead Bread

From: Sandi (From CA)

On May 30, 2007

Oh, my my my my MYMYMY! This was the first loaf of bread I've ever made and it turned out perfect! Which must mean it's a totally fool-proof recipe. I followed the directions to the letter and was rewarded with the loveliest treat. Crispy crust, "holey" interior, delightful flavor. Twenty-five minutes for the second part of the baking was ideal for me too. I found a clear Pyrex bowl with lid which worked beautifully - with the added benefit of being able to peek inside without opening it before it was done. I can't WAIT to try some variations with it when I "get my brave on". And add some seeds and nuts to the top. Yum! Thanks, Zurie, for this absolute keeper that's going right into my "Encore" cookbook! UPDATE: Ok, I've made it twice in 3 days now. Stop me before I hurt myself! lol This time I put a couple tablespoons of ground organic flax seed in the dough, brushed the top with milk and sprinkled a mix of sunflower, pumpkin, sesame and nigella seeds, the latter two dry pan-roasted for about a minute first. Holy moley, was it great! Served with Parmesan and Garlic Dipping Oil, this is all we had for dinner last night and it ROCKED! I can see having a plethora of rising dough in bowls throughout my kitchen on a regular basis. I can't thank you enough, Zurie!

From: 4Susan

On Jan 23, 2008

After just 3.5 hours my dough had already doubled and was nice and puffy and bubbly, so I decided to skip the next 14.5 hours of waiting and just proceed with the remainder of the recipe. It turned out fabulous! Absolutely the best no-knead yeast bread I've yet to make. Beautiful thin and crispy crust with an airy and moist inside crumb, just like a wet dough should produce. But not so airy that you can't make a sandwich easily! I made the 4C recipe, using just 2t of salt and bread machine yeast (not instant), and baked it in my 5qt. cast iron dutch oven pot. I lightly sprayed my plastic bowl before mixing, and sprayed again after mixing and yet again after folding - also sprayed the plastic wrap cover - I found this to help quite a bit re the stickiness. To remove the dough into the hot pot I used a flour dipped rubber spatula and that worked great - what a nice and satisfying plop and sizzle once it drops! To help with handling of the hot pot, I placed it on an old cookie sheet when heating and again for baking. I topped my loaf with a sprinkling of italian seasonings and garlic powder. I plan to make this again with roasted garlic and chunks of sharp cheddar cheese, can't wait! (I posted 4 pictures, it looked so good that I couldn't resist taking quite a few snapshots)

From: westivan

On Jun 5, 2007

I can't believe something so easy turns out to taste so good - a wonderful chewy bread with a crunchy/chewy crust. I baked mine in an oval pyrex lidded dish and topped it with untoasted sesame seeds - yum. Next time I'll try mixing in or topping with LSA mix linseed/sunflower/almond). The only trouble I had was I greased the pot with butter before I started heating it up and it burnt before I put the dough in. I wiped the burnt butter away with paper towel and used canola spray instead and the bread came out just fine.

From: bungalowten

On Jan 25, 2007

perfect on the first try!

From: luvmybge

On Feb 25, 2007

Thanks so much for your explicit directions. I made your recipe as well as No-Knead Bread #194745. This turned out less dense as the other recipe. Both crusts had great crunch and flavor, but this had better texture and tasted better.

From: justsaymo

On Feb 17, 2008

always wanted to try this recipe but was hesitant because I could not believe that the pot would not be smoking after 30 minutes. I put in my cast iron Dutch oven without greasing. After 30 minutes, I took it out, sprayed with the high temp Pam for barbecue grills. Tipped the batter into it and put it in to bake. WONDERFUL> My husband tips his hat to you. It turned out so well and was the least trouble of any bread I have ever made. My only regret is that I did not try it until now. I made the larger loaf and it was perfect! Thanks! justsaymo

From: bbh

On Jul 1, 2007

I've been making this bread for months now , but with a few changes. One of the major changes I have made is the following: after baking the bread for about 25 minutes I tip it out of the pot and let it continue baking directly on a pizza stone - about 10 more minutes. This really makes a much better crust. I agree totally about storing the bread under a kitchen towel. I also use a mix of whole wheat flour and all purpose white flour - I also add caraway seeds. It tastes just like a great deli loaf.

From: Galley Wench

On Jan 8, 2008

I've made this several times and it's wonderful (and so easy too)! Each time it comes out a little different, guess it has to do with the 'wetness' of the sponge, but all have given magnificent results. I do find the holes are smaller when I use more flour! Thanks Zurie!

From: TLu

On Oct 25, 2007

THANK YOU!! This recipe was in my local paper last week and the recipe was incomplete. Was so relieved to find yours. It saved me from purchasing a larger pot to cook it in. Easy to follow directions and perfection. Warning: Will cause drooling in household while cooking and cooling **UPDATE** I have made this so many times since the first review and perfection every time. Yoohoo! Wanted to post though that I tried the larger size loaf and actually even used a different kind of pan (corningware with a glass lid). This bread is marvelous, it came out wonderful as usual. Zurie, luv ya and thanks for posting this awesome bread. I AM ADDICTED!!

From: Good Looking Cooking

On Apr 30, 2008

Baked mine in an old Bessemer pot - the loaf was a bit flat, but the taste was divine. Doing some research on the internet someone advised that they used 2 chopsticks to handle the dough - it works a treat! I have another mix on the benchtop with 1 cup wholemeal and I added 3 teaspoons bread improver. Can't wait until tomorrow!