Last weekend, I embarked on what seemed like a simple quest for two Thanksgiving recipes. My little list centered around finding a vegetarian dish that would freeze, travel, and reheat well, and a simple and rustic bread that could rise, bake, and be ready to hit the road within 24 hours.
With all of the options available online, my search quickly morphed into a deep, dark, butternut squash and sage-scented Thanksgiving recipe rabbit hole. As I floated down, past enough Pinterest pins and Food52 entries to make a girl want to skip the holiday entirely, I kept bumping into the same bread recipe, slightly altered each time depending on the chef.
Not kidding you, I came across the recipe in some version or another no less than ten times. Its popularity piqued my interest and after some digging, I uncovered the original source.
“Aha!” I triumphantly thought to no one at all when I found it. The bread is the creation of Jim Lahey, owner of Sullivan Street bakery in Hell’s Kitchen. It was originally published in the NY Times in ’06…. in my beloved Mark Bittman’s column. Circle of life. Had to make it. Bread of destiny. This bread chose me.
NO-KNEAD PEASANT BREAD
Adapted from Sullivan Street Bakery
- 3 c all purpose flour OR 2.5 cups all purpose and 1/2 cup whole wheat
- 1/2 tsp active dry yeast
- 1 1/2 tsp kosher salt
- 1 1/2 c warm water (not hot)
- optional additions: orange or lemon zest, fresh herbs, 1/2 c shredded cheese, 1/2 c nuts, 1/2 c dried fruits or berries
- a cast iron or ovenproof dutch oven with a lid; Lodge makes great ones at great price points