Homemade No Knead Bread | Cooking Italian with Joe

[@raisinsawdust]

I’m crying with you while you visit your grandmother. This is beautiful!

[@Tonithenightowl]

This is a great way to start learning how to make your own bread. For myself, I start it the day before, mix it all together and then let it rise covered in the fridge till the next day. A slow cold rise will do wonders for the flavor and texture. The next day I take it out, let it come to room temp, shape it, let it rise again and bake. Granted this is a 24 hr technique but there's little work involved... time does the work for you. Thanks Joe, I have 4 Dutch ovens and 18 pieces of cast iron... I'm OLD school, married to an Italian for 43 yrs so trust me, my good looks "ain't" the reason he puts up with me. lol :o)

[@stokesjo82]

Seriously, I love that you love food and your heritage in your food!

[@deanpesci8484]

I know exactly what you mean by "going there"....my grandma and grandpa came to the U.S. via Ellis Island in the 1920s, and made a fine life for themselves...they were from Bologna, lucky for me...I knew them growing up in the 60's and 70s, and she was the queen of hard core tortellini served in the best brodo on the planet. We visited the homeland some years after they died, and hooked up with a bunch of relatives we had never met, which was unbelievable....my wife and I ventured up into the hills above there, where the remnants of their blown out houses from the war still sat unchanged, and ventured into a little restaurant, and ordered the Torellini. Between that and the lemon cake, I was literally crying like a little kid, as it was THE VERY SAME as what I grew up on. Thanks for this bread, as she was not big on that as I recall, moslty pasta all mixed up in a large bowl, and of course the Tortellini....I managed to get her to write down those recipes for the Tortellini AND the brodo, which took her awhile, as it was something she had never actually thought about that way, and I make and worship that like nothing else some 50 years after her untimely death. Will have to incorporate this bread into the proceedings very soon! Thanks again!

[@veecee3669]

Hi Joe, of all the no knead breads, yours is the best, because you add olive oil (natch!) and honey. Thanks for another terrific recipe!

[@pattypollard4070]

Joey you are really an Italian I love to watch you cook and bake. I think you remember the things your grandma did and you cook with love In your heart. I enjoy watching you you’re awesome . My grandma was a fabulous cook and she was full blood Italian. So I as a cook like her. She was amazing also Patty from Chicago

[@rickbachman993]

Thanks Grandma and you too Joe!! Looks DELICIOUS! Tomorrow it will happen. Making bread of course 😋. Be safe my friend ✌️

[@cookiemegee]

i love love love your show you make everything so easy i am 77 years young just goes to show you you can teach an old dog new tricks thanks

[@jerryparisi2885]

So Far I've Made Four Loafs Of No Knead Bread Using Simple Recipes I Found On KZbin, BUT I Think I'm Going To Like This One Best! I Helped My Mother Make Bread When I Was Growing, (she was from the old country, Italy) It Was HARD Work Kneading That Dough Until Mom Was Happy, Then Cover It And Wait. Yes It Was Good, But This Is Easy And Looks Good! Can't Wait To Try It.

[@alanbrady2432]

Joe. as an irish man, you are the man. Your food recipes are beautiful. Oh I wish I was iti tonight

[@Jazziegirltoo]

OMGoodness! This was awesome! I added some fresh rosemary & thyme & sauteed garlic slivers. I really believe in your extra salt & the olive oil. You really give some great tips! In fact, my recipe was mixed when I found yours--so I adjusted for the yeast/honey...ended up too wet. Added more flour & needed more cook time. Results were awesome! Thank you!!

[@laserbeam002]

I have been wanting to make my own bread for a long time. I think this will be my first. Thank you for posting. Love your channel.

[@donna8212]

Hey Joe!!! Excellent recipe, thanks for sharing it with us. Have a fabulous day!!!!

[@carolinewilford4013]

I will be learning to make this during quarantine!

[@janntoole1334]

On my 2nd loaf. Mine seems to be way way way too wet, literally had to pour it onto the parchment paper. But it looks ok after baking. Might be humidity in Oregon?? dunno - be safe and bake

[@jolantaloranc9734]

Just make this bread it's soooooo delicious I can't stop eating this the first bread in my life thank you thank you thank you 😇

[@audreymuratore]

You made me miss my grandma. I am going to make this one for sure. Thanks.

[@manuellestpierre5600]

That bite brought tears to my eyes! I'm making this for my kids tonight & finishing in the morning 🙌💛🙏

[@adekemiogundeji4158]

I enjoy the bread making & I will try and bake too.Thank you

[@lindsayschilling8707]

My eyes teared up when you spoke about your Grandmother & took a bite of that gorgeous looking bread! I can't wait to try this; now if I can only find some yeast (the local markets have been out of yeast for some time due to Covid). Anyway, thanks for the great recipe; I'll think of your Nana when I make it. 😋

[@Cookingitalianwithjoe]

Please do!

[@lucicahi7153]

I love this bread. You took away the fear of bread making. It came out perfect the first time.

[@cathyvento7446]

Ciao, great video Joe. so happy to know the Italian tradition is alive and well.. Thanks for sharing your videos and ''knowledge "...

[@rhondagoodman1141]

Love the bread and so easy. Great the first day as it comes out of oven. The next day still delicious but crust not as crispy.

[@ironwolfwally1473]

Great video . Me and my dad are currently making this bread right now. Thanks for showing how to do this recipe Joe . Can't wait to see how it turns out . Keep up with the great recipes Joe

[@Cookingitalianwithjoe]

Have fun!

[@ironwolfwally1473]

@@Cookingitalianwithjoe we just put it in the oven, but when we had it sitting to let the yeast do its thing it rose up a little to far and got stuck to the plastic wrap, my dad was able to pull the wrap of without messing it up too much but he still had a problem pulling it out of the bowl. He was able to do so but he could not tuck the edges in properly, we managed to get it on to parchment paper and let it sit for 30 minutes. Now we are just waiting to see what it will look like when we pull it out of the oven for the first time. Will keep you posted, thanks again for the recipe, can't wait to try it😊👍👍

[@tammyleigh6447]

Made this today for the 2nd time since your video came out :D Today I did tweak things just a hair to suit my hubby's taste. I mixed in 1/4 cup of my sourdough starter into the warm water to make up the 2 cups liquid, added 1/2 tsp of citric acid for more tang and both loaves turned out awesome. And yes we used your olive oil :) awesome stuff btw. Great recipe, thank you.

[@marylanson7802]

OH MY GOODNESS....you've made me hungry.....that looks so yummy....Thank you

[@Cookingitalianwithjoe]

You are so welcome

[@billwunder1]

My wife made this bread today. Delicious. Absolutely perfect. Better than Columbus Bakery, aka Indigenous Tribes Bakery! We are Syracuse natives living in Florida where it is difficult to find good Italian bread.

[@Cookingitalianwithjoe]

Fantastic!

[@jessicaluna3752]

I love this! I have been to Italy and I miss the food so much! this way I can get a taste of Italy form Texas thanks joe!

[@Cookingitalianwithjoe]

Thank you! Ciao, Joe

[@mopesrus7266]

I think your Nonna and my Oma went to the same Grandma school. God bless them both.

[@jeanniewright2554]

This looks outrageously good! I swear I could smell it all the way in Oklahoma! Thanks!

[@christopherbrophy9569]

ok, visit grandma, smell the memory, marscapone cheese and marmalade, this guy's the best

[@donnabailey947]

No loud music Joe, WONDERFUL WONDERFUL

[@dduprey999]

Nice, been looking at recipers all day, I think this is the best. Going to order the olive oil!!

[@aschachtner31]

Thanks! It came out great! My score marks weren't as pretty. Maybe I need a sharper knife. Lol! I ran out of honey and used a little sugar in the water. I also used one envelope of rapid yeast.

[@gianluigilippo390]

Great video, thank you! I would recommend you a round-edge plastic dough-scaper (instead of the spatula).

[@pbr2805]

Better with just blackberry jam!!!! Good job. Italians are great!!! Patrick Raffaelo artist

[@nildaivettelopezvale2111]

love your receipe will go to Italy soon !!!In the meantime will try some of your receipes.

[@megegert861]

Please add ingredients to recipe so we can refer back when wanting to make this.

[@Cookingitalianwithjoe]

www.cookingitalianwithjoe.com

[@pjposterman2445]

Wow , the drama reminds me of a day time soap.

[@johndudash2579]

Just went there! Love that line! Thanks Joe

[@mreyes1964]

I wanna cry!! Lol.

[@miamitreasurehunter]

So making this this Weekend. Thanks, Graci and Amazingly Well Done!

[@Mavka-m7f]

Extremely positive energy! Thank you for sharing 😊

[@chrisl3507]

Another great video, thanks Joe!

[@YourMom-dx8yc]

We bake your bread it so yummy! The whole family loved it.

[@albamorales1637]

Ahhh...my favorite eclipse. ..bread!!! Thank you for an Awesome video, because I love that you always actually teach people. Do you have a recipe for sfogliatelle? I would really love to see that recipe from you, because you stay true to form. Keep up the shameless plugs and the great work that you do.

[@prayers217]

alba morales s

[@azahardaud596]

great video.

[@Cookingitalianwithjoe]

Glad you enjoyed it

[@jackiquiles]

wudv liked to see close up of bread wen you cut into it

[@robert72861]

Love your video I make bread all the tme

[@donnasmith4301]

Hi Joe, love your videos. I am struggling with the pizza and the bread. I'm new to baking, it's my 2018 resolution to learn to bake. Can you please specify exactly what flour you're using? Our flour in the UK is all unbleached so that's not a worry but we don't have 'all purpose' we have plain but that also comes as strong and extra strong. I've tried various flours and yeasts and am trying not to overwork or underwork the dough. The last lot was extra strong bread flour for pizza dough and the yeast was activated and it did double in size. The dough is too heavy though. Tastes OK but way too heavy. Thanks.

[@louisehill2892]

can you use whole wheat flour? every time I try whole wheat it turns out flat!

[@301250]

Wholewheat flour lacks gluten to trap the bubbles, so try adding some vital wheat gluten or include high protein bread flour in your dough.

[@louisehill2892]

@Idris Animations Thank you! I'll try that.

[@louisehill2892]

@@301250 Thank you... hopefully I'll get more than a hockey puck.

[@robinbrennan4561]

Loved this!

[@BaFunGool]

Hey Joe, greetings from Ozone Pk. NY, great video. Viva Puglia/Bari, Bitonto and """Grumo Appula""" .

[@vickiwardwell4463]

Amazon does not show Vito and Joe's extra virgin olive oil in a search, May I have a link?

[@wantsomething3319]

Dr. Joe, you mention turning off all the "stuff", and bringing the kids into the kitchen to create memories like you have, in all the videos I've seen. I TOTALLY agree! BUT, unless you don't want your kids on the internet, which I can understand in this crazy world. Why aren't they there with you doing all these wonderful recipes? Jayman...

[@dorad3346]

Man you can make wonderful bread .....and man you can talk! Would love to have seen a close up of the final result!

[@margrochon4843]

Yummy

[@mecheleduba860]

Hello there! Don’t know if you’ve answered this already bec I cannot go through allll the comments ...I can’t believe or understand why you put your cast iron in the oven bf making and rising the dough. I just put my dough together and going to let it rise for 4-5 hrs. Isn’t that a bit long to heat up that pan! 😊. Thank you! PS made your pie crust and it was gorgeous!

[@judywho2249]

Where's the recipe? It's not on your website.

[@greghanlon2235]

Looks good, Joey

[@TurkeyDart]

Joey! Another great video.

[@marazulization]

I’m having so much fun,😁😁😁👏👏

[@lynns755]

Does it have to be cooked in a cast iron dutch oven? Can I use a ceramic casserole dish with a lid?

[@spirokaci]

yes,you can.

[@gingerreid8569]

Excellent!

[@jtdmn3442]

Another great video! I know it is not exactly pertinent, but I love the style/look of your oven, can you share the brand please?

[@heatherlinton5057]

Hi Joe have you made / got a ciabbatta bread recipe 🙏🇿🇦

[@LoginErrorAgain]

Great video. What is the name of the Cheese you used at the end with the Marmalade?

[@gregorysmith3550]

Hi, Joe. Please mention that le creuset users need to swap the black knob for a stainless steel one. thanks

[@TurkeyDart]

"That's how we test it" Wink!

[@carzy8288]

Help! Not sure what happened. I followed directions...went with the overnight so I could have warm bread in the morning and woke to a bowl that had overflowed and what was left in the bowl was so wet it poured out on the sheet and spread like a wet blob. Guess I won’t be needing that marscopone after all 😒

[@angelamcbee4458]

What size dutch oven did you use Giuseppe? I only have a 4 quart dutch oven ... will this be enough? Definitely want to try this recipe because you mentioned it being similar to Sour Dough and, well, I’m Italian also and we know good tasting food!

[@Cookingitalianwithjoe]

8 qt

[@laume702]

The honey or sugar feeds the yeast. Yeast is a living organism and needs nourishment.

[@robertmaylock9532]

This recipe isn't on your website either, that's the second I've looked for and neither were there.

[@diamondeagle1522]

you did an exellent job, so I will try this - it does look easy enough. Thank you!!!! :-)

[@gershonasmith3093]

I have a Club aluminum oval chicken roaster (with cover) would that work?

[@michaelbeverley1816]

Needed to add a bit more flour but it turned out just like Joe's

[@robert72861]

what size dutch oven should I buy

[@clivemarshall7503]

Can we use wholewheat flour for this recipe? Please

[@carmengarceau2943]

Hi Joe, just found you on KZbin and will definitely make this bread. I do not have a cast iron pot, can I bake it in a heavy duty Kitchen Aid pot? Thank you

[@franwisneski1495]

Is the temp the same for a gas stove

[@Cookingitalianwithjoe]

yes

[@joannjacquin4983]

This looks great! I'm having trouble finding some of your recipes, though. I just clicked on the link above and when I typed in "no knead bread" in the search box on the site, it said that recipe wasn't found. I'm confused about where to go to find each recipe you do on your youtube videos.

[@mariadealmeida9273]

Joann Jacquin this is looks FELICIOUS!!!!

[@martaarmanino2587]

Can I use Whole Wheat flour.

[@Cookingitalianwithjoe]

Yes you can

[@Cookingitalianwithjoe]

Add a bit more water and give it another hour or two to rise and rest.

[@JOO-vf8jz]

How big is the Dutch oven you used to bake the bread? We’re going to make it for Thanksgiving but I don’t have one. Love your personality. I’d be 500 pounds if I was married to you.

[@Cookingitalianwithjoe]

10qt

[@armidaloya]

No folding at all?

[@lynzahary6240]

👌🙏

[@koreyboyd]

I dissolve my salt with the yeast, have never had a problem.

[@turquoise7822]

How hot do I cook it on. ty Looks so good

[@Cookingitalianwithjoe]

450 to 500 F

[@michellew5019]

My father has been asking for bread like my nonna used to make in Italy, I wonder if this is it? Does anyone know if this is super dense?

[@Tonithenightowl]

Babz, if its bread with small holes it's this one. If it's bread with larger holes is ciabatta which requires a 24 hr. starter to produce the bigger holes and airy texture. As long as the dough isn't dense or dry but pliable and soft you should be able to produce a good loaf of bread.

[@josephinedorico6146]

Do you have the measurements..?

[@paulkrasner]

making it now. Eat with a beef stew. Hmmmm

[@valeriehofmann2615]

You didn't show the forming of the dough :/

[@toodie535]

I noticed that too--a bit too much editing--and left out the part that beginners feel the most uncomfortable with: handling the dough. Also, I don't know why, but most men presenters don't know how to modulate their voice--felt like this fellow was yelling at me the whole time. HOLY COW, had to turn the colume waaaaaay down. A few closeups of the texture would be nice, even as inserted stills.

[@anthonylaterza8505]

Joe can this be made with a stand mixer

[@AGreaterAmerica]

Yikes! NO! Hand blend only.

[@louettesommers8594]

Are you married? I’m 68 years old and NOT pretty but I think I just fell in love. Handsome and he cooks. Doesn’t hurt he’s also Italian ♥️ lol

[@LisaKingTampaBayInfinityGroup]

How do you store left over loaf so it doesn’t soften up overnight?

[@Cookingitalianwithjoe]

Freeze it asap. Ciao Joe

[@LisaKingTampaBayInfinityGroup]

we want to use the next day, but storing in a zip lock bag made it soft. maybe paper bag? foil?

[@Alehar52]

Where is the recipe?

[@dallastaylor5479]

LOL. I live near a company that sells spring water.....it's tap water. Marketing!

[@suzanreed929]

The PDF recipe is incorrect. Watch this and take notes.

[@berlynhoette4227]

the pdf is no where near the u tube a even has incorrect steps, watch the utube and correct before using

[@suethompson3970]

WHY is my yeast bread RUBBERY???? The outside looks beautiful. The inside crumb is open, the crust is springy, BUT the inside tastes and looks like rubber!!!!

[@jacquelynward511]

I would really like to have the recipe to follow. I've never made bread. Thank you Joe.

[@veecee3669]

Jacquelyn Ward Hi, go to Joe's website.

[@ejjehazzam]

Show us the texture man

[@mariedean3043]

I soo glad you don’t smack your lips or chewing with your mouth open....thank you!