No-Knead Bread Lab136 recipes
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No-Knead Cheddar Bread

Trisha Yearwood · foodnetwork.com · 2020 · 1 loaf

Against 136 no-knead bread recipes

More water than 91% of recipes.

See how all 136 no-knead bread recipes compare →

Get the method at foodnetwork.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 136 no-knead bread recipes, per 100 g of flour.

  • More water than 91% of recipes: 95% of the flour weight against the typical recipe's 79%.
  • Salt in the middle half of recipes: 2.1% of the flour weight against the typical recipe's 2%.
Water: 95%, 96th percentileSalt: 2.1%, 71st percentileYeast: 0.9%, 69th percentileFat: 0%, 40th percentileWaterSaltYeastFat
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 2 cups all-purpose flour, plus more for dusting≈ 250 g
  • 1 cup whole-wheat flour≈ 125 g
  • 2 teaspoons kosher salt≈ 8 g
  • 1 1/8 teaspoons active dry yeast (half a standard packet)≈ 3.5 g
  • 1 1/2 cups warm water≈ 356 g
  • 1 cup shredded Cheddar cheese≈ 237 g

flour 375 gbatter 979 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 136 recipes. Shaded: the middle half. Tick: the median.

  • Water95% · 96th percentile
  • Salt2.1% · 71st percentile
  • Yeast0.9% · 69th percentile
  • Fat0% · 40th percentile

Oven

Temperature
450°F / 230°C
median 450°F
Time
40 minutes
median 30 minutes

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