3 Reviews of Almost No-Knead Bread

From: Monstr

On Mar 13, 2008

This bread turned out great, it's a HUGE improvement over the original no-knead that went around awhile ago. The dough is firmer and easier to work with. The parchment trick makes it very easy to shape and get in the pot. I used my 5 quart crock pot liner and glass lid to bake, worked fine. I forgot to slash the top but that was fine too, not as fancy looking I guess.

From: codeblusqrl

On Nov 10, 2008

I've made this a few times already. It makes great bread! The only problem is that it doesn't last long! I think the beer and vinegar give it a little more flavor than the simple flour, salt and water recipe (which I have tried as well.). This is definately a keeper.

From: Chilicat

On Apr 26, 2009

I agree with Monstr - this turns out SO much better than the regular no-kneads! I followed the original ATK instructions (3/4 c. water, 1/2 c. beer) but increased the yeast to 1/2 t. since I only had regular yeast. For baking I used a 10-inch cast iron pot with 3 1/2--inch sides. The loaf rose so much that it hit the lid! It turned out with a beautiful super-crispy crust and looked just like the artisanal loaves I see at the store! My loaf was already golden brown when I took the lid off after 30 minutes so another 15 was all that was needed to produce a deep brown crust. I was so impressed I just bought a bigger cast iron pot on Amazon so my future loaves have as much room as they need. Excellent!!