5 Must-Try NYT Bread Recipes for Home Bakers

Are you a home baker looking to expand your baking repertoire with some classic and unique bread recipes? The New York Times (NYT) is not only a treasure trove of news but also a fantastic source for culinary inspirations, especially for those who have a passion for baking bread. In this post, we'll delve into five must-try NYT bread recipes that can elevate your baking game and fill your home with delightful aromas.

No-Knead Bread

Starting with a recipe that revolutionized bread making for many home bakers, the No-Knead Bread by Mark Bittman is a fantastic entry point into the world of artisan bread. Here’s how you can make it:

• Ingredients:
  • 3 cups of all-purpose or bread flour
  • 1 ¼ teaspoons of salt
  • ¹⁄₄ teaspoon of instant yeast
  • 1 ⁵⁄₈ cups of water
  • Cornmeal or wheat bran for dusting
• Method:
  1. Combine flour, salt, and yeast in a large bowl. Add water and mix until a shaggy dough forms.
  2. Cover the bowl with plastic wrap and let it rest at room temperature for 12 to 18 hours.
  3. The dough is ready when its surface is dotted with bubbles. Turn dough onto a floured work surface and shape into a ball.
  4. Let the dough rise on a towel dusted with cornmeal or wheat bran for about 2 hours.
  5. Preheat oven to 450°F (230°C) with a heavy covered pot (like a Dutch oven) inside.
  6. Once the oven is hot, slide your hand under the towel, flip the dough into the hot pot, and cover with lid.
  7. Bake for 30 minutes, then remove the lid and bake for another 15 to 30 minutes until the crust is nicely browned.

⏳ Note: Be patient with the rising times as they are crucial for developing flavor and texture.

Cornbread

NYT’s Cornbread recipe offers a delightful Southern staple that’s not only simple but also richly flavorful:

• Ingredients:
  • 1 ¹⁄₂ cups of cornmeal
  • 1 cup of all-purpose flour
  • ¹⁄₃ cup of sugar
  • 1 tablespoon of baking powder
  • ¹⁄₂ teaspoon of salt
  • 2 eggs
  • 1 cup of buttermilk
  • ¹⁄₂ cup of milk
  • ¹⁄₄ cup of vegetable oil
  • 4 tablespoons of unsalted butter, melted
• Method:
  1. Preheat your oven to 400°F (200°C) and place a 9-inch cast-iron skillet inside to heat.
  2. In a large bowl, combine dry ingredients. Whisk in eggs, buttermilk, milk, and vegetable oil until smooth.
  3. Remove the hot skillet from the oven, add melted butter, and swirl to coat the bottom. Pour the batter into the hot skillet.
  4. Bake for about 25 minutes or until a toothpick comes out clean.

🍯 Note: Serve warm with honey or butter for the best experience.

Sourdough Starter and Bread

Sourdough requires a bit of dedication but the results are incredibly rewarding. Here’s how to get started:

• Creating a Starter:
  1. Mix 100g of rye or whole wheat flour with 100ml of lukewarm water in a clean jar. Cover and leave at room temperature.
  2. Feed your starter daily with equal parts of flour and water for at least five days until it’s active.
• Baking the Bread:
  • Ingredients:
    • 375g water
    • 50g levain (starter)
    • 500g bread flour
    • 10g salt
  • Method:
    1. Mix water and levain, add flour and mix until combined. Autolyse for 30 minutes.
    2. Add salt, mix thoroughly, and perform a series of stretch and folds every 30 minutes for 2 hours.
    3. Bulk ferment at room temperature for 4-6 hours, then shape the dough and retard in the fridge overnight.
    4. Next day, preheat oven with a Dutch oven inside to 500°F (260°C), score the dough, and bake covered for 20 minutes, then uncover and bake for 15-20 more minutes.

⏰ Note: Patience is key in sourdough baking, as it relies heavily on the fermentation process.

Pumpernickel Bread

This dark, dense bread from Germany, when done right, has a unique rich flavor:

• Ingredients:
  • 3 cups of dark rye flour
  • 2 cups of bread flour
  • ¹⁄₂ cup of stone-ground cornmeal
  • 3 tablespoons of cocoa powder
  • 1 teaspoon of instant yeast
  • 1 ¹⁄₂ teaspoons of salt
  • 2 cups of warm water
  • ¹⁄₄ cup of molasses
• Method:
  1. Combine dry ingredients in a large bowl.
  2. Add water and molasses, mix until dough forms.
  3. Let the dough rise covered for 1 hour.
  4. Transfer to a greased loaf pan, cover, and let rise again for 1 hour.
  5. Bake at 375°F (190°C) for about 1 hour or until the internal temperature reaches 200°F (93°C).

🌶 Note: Ensure the loaf is cooked through as pumpernickel can be very dense.

Brioche

Lastly, for those looking for something rich and buttery, brioche from NYT’s collection offers an indulgent experience:

• Ingredients:
  • 500g all-purpose flour
  • 2 ¹⁄₄ teaspoons instant yeast
  • ¹⁄₃ cup granulated sugar
  • 1 teaspoon salt
  • 6 large eggs
  • 2 sticks (226g) unsalted butter, room temperature
  • Egg wash (1 egg beaten with 1 tablespoon water)
• Method:
  1. Mix flour, yeast, sugar, and salt in a bowl. Add eggs and mix to form a sticky dough.
  2. Gradually add butter, piece by piece, kneading until smooth.
  3. Let dough rise in the fridge overnight.
  4. Shape into brioche form, let rise at room temperature until doubled.
  5. Bake at 375°F (190°C) after brushing with egg wash for 25-30 minutes until golden brown.

❄️ Note: Chilling the dough not only helps with flavor development but also makes it easier to handle due to the high butter content.

These NYT bread recipes offer a range from the simplicity of no-knead bread to the meticulous process of making sourdough, providing home bakers with a broad spectrum of baking experiences. Whether you're in the mood for something quick and easy or you want to indulge in a more time-consuming process, there's something for every baker here. Each recipe not only brings unique flavors but also teaches essential techniques that can be adapted to other baking projects. So, preheat your ovens and prepare your proofing baskets, as these recipes promise not just bread, but memorable baking stories.

How long does it take to make No-Knead Bread?

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The actual preparation time is quick, but the dough requires an overnight rise (12-18 hours). Baking itself takes about an hour with preheating and cooking time.

Can I bake Sourdough Bread without a Dutch oven?

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Yes, you can. Use a baking stone or a heavy baking sheet, creating steam by covering with an overturned metal bowl or foil pan for the first part of the bake.

What makes Pumpernickel bread different from regular rye bread?

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Pumpernickel has a darker color and richer flavor due to the use of cocoa powder or caramel color and a longer baking time at low heat, enhancing its distinct taste and texture.