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America's Test Kitchen 9x23

Breadmaking Simplified

We’ve taken the trouble out of breadmaking with our Almost No Knead Bread and Soda Bread recipes.

A no-knead approach to bread baking produces loaves that look like they’ve been baked in a professional bakery, but the bread varies in size and shape and the crumb lacks the complex yeasty, tangy flavor of a true artisanal loaf. We loved the ease of this approach—and the extraordinary crust on the bread—but we wanted our loaves to have a consistent shape and deeper flavor. The result is a tasty bread that rises high each time. We also reveal our Irish Soda Bread recipe, which is less sweet and easier to make than most American versions.


– Almost No-Knead Bread

– Skillet Soda Bread

Equipment Center

– Serrated Knives

Science Desk

– Kneading and Autolysis

America’s Test Kitchen: 9×23
Jun. 06, 2009

America's Test Kitchen season 9