What is the same about a no-knead recipe and any other standard bread recipe?
Almost everything. In other words, you make it with water, yeast, flour, and other ingredients as directed, depending on the specific type of bread you’re making. The dough goes through two rises and is baked. (The attention-grabbing five-minute claim refers to the time per day you actually spend working with the dough, not the total time it takes to create a loaf of bread. The only real five-minute bread is the bread you pick up from a shelf at a store and take to the cash register.) What is different about a no-knead recipe from any other standard bread recipe? It’s a wet dough. That’s why you don’t (can’t) knead it. It’s comparable to the difference between drop biscuits and regular cut-out biscuits. It’s all about the extra liquid. Most no-knead bread recipes call for 7-8 cups of flour (because, seriously, this is about as big of a batch of dough as you can handle using a large bowl or pot unless you want to use an extremely large container and take up an excessive amount of refrig
