Made without any egg, bread crumbs, oil, or mayonnaise, these turkey burgers remain moist and juicy when cooked and are so incredibly flavorful! They take no time to throw together and they’ve become a favorite family weeknight meal for their ease and deliciousness .
This turkey burger recipe comes from Mindy Kaling, who credits Oprah Winfrey with the recipe.
The recipe was unlike any turkey burger recipe I had seen: blend an apple, cilantro, scallions, mango chutney, soy sauce, and a few other seasonings in a food processor, mix the herby-spiced purée with the ground turkey, then form and grill the patties.
The recipe did not call for eggs, bread crumbs, mayonnaise, or oil, ingredients so often included in turkey burger recipes to prevent the patties from being dry, which turkey burgers can be due to the leanness of the meat.
But these burgers were not at all dry. They were moist, juicy, and oh-so-flavorful! They soon became a frequently requested meal by my children, which I happily honored, given their ease and deliciousness. Something I love about the recipe is that the shaped patties can be stored in the fridge for 3 to 4 days before being cooked as needed.
How to Make Turkey Burgers, Step by Step
Gather your ingredients:
The only potentially hard ingredient you need is the mango chutney. I found this brand at my co-op, and I’ve been really liking it. I’m sure whatever brand you can find will be great:
You’ll also need ground turkey. I look for dark meat ground turkey (as opposed to leaner ground turkey made with from the breasts), but use what you like/can find:
Combine the seasonings in a food processor:
Then purée until smooth:
Pour the sauce over the ground turkey meat:
Then mix with your hands to combine:
Lightly oil a 1/2 cup dry measuring cup, then use it to scoop the mixture into 8 portions:
Using lightly oiled hands, shape each portion into a burger shape — the mixture is very wet/moist:
At this point you can cover the burgers and transfer to the fridge (for as long as 3 to 4 days) or you can cook them right away. I love the convenience of making them ahead — I’ve been placing four burgers each on two dinner plates; then tucking each plate into a ziptop bag and placing in the fridge until I need them. When ready, cook as many as you need in a grill pan for roughly 8 minutes total flipping after 3 to 4 minutes. Alternatively, you can broil the burgers for 8 minutes, flipping after 4 (see recipe box for more details).
You also could grill them, which is how we made them last summer, using a grill mat , for fear of grilling the delicate patties directly on the grates:
The original recipe calls for a pretzel bun , but you could use anything you like: English muffins , brioche buns , etc. Real talk: during the week, I’m buying the buns.
So juicy, so flavorful, so good!
Description
Made without any egg, bread crumbs, oil, or mayonnaise, these turkey burgers remain moist and juicy when cooked and are so incredibly flavorful! They take no time to throw together and they’ve become a favorite family weeknight meal for their ease and deliciousness .
Notes
I’ve adapted the recipe from this one featured on Katie Couric Media. The original recipe is credited to Chef Taryn of the Kismet Table and was popularized by both Oprah Winfrey and Mindy Kaling.
The original recipe called for 1.5 pounds of ground turkey, so I’ve scaled the recipe up to call for 2 pounds of ground turkey, and I’ve made a few other teensy changes:
- I love this Burlap and Barrel garlic powder , so I use 2 teaspoons of it in place of the fresh garlic. Use what you wish. If you do use garlic powder, make sure it’s salt free otherwise the burgers may be too salty.
- To ensure the burgers are not too spicy for the kids, I use regular chili powder in place of chipotle chili powder. Again, use what you wish.
Other Cooking Methods:
- The original recipe calls for using a heavy skillet, preferably cast iron. I have not tried this.
- To broil: Preheat your broiler with a rack on the highest shelf for at least 15 minutes. Lightly oil a small sheet pan or a sizzle pan with neutral oil. Place however many burgers you want to cook on the pan. Broil for 4 minutes. Flip. Broil for 4 minutes more.
- To Grill Outdoors: These burgers, in their uncooked state, are very moist and slightly difficult to handle — I would worry that they might stick to an outdoor grill or get very mangled in the process. When I have grilled them outdoors, I used one of these grill mats, which worked great. See photo above.
- I have never used a thermometer for these burgers, but if you wish to, an inserted thermometer should register 165°F. This is my favorite instant-read thermometer .
For the burgers:
- 1/3 cup roughly chopped fresh cilantro (about 1.5 ounces )
- 3 tablespoons mango chutney
- 1 tablespoon + 1.5 teaspoons soy sauce or tamari
- 1½ teaspoons kosher salt (Diamond Crystal Brand, use half as much if using Morton)
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 2 teaspoons garlic powder, see notes above, or 3 g arlic cloves, grated
- 1 small honey crisp coarsely chopped (4 to 5 ounces post chopping)
- 4 scallions, coarsely chopped
- 2 pounds ground dark-meat turkey
- neutral oil of choice (grapeseed, organic canola oil, avocado oil)
For serving:
- 8 brioche buns (store bought or homemade ), pretzel buns (store bought or homemade ), English muffins, or bun of your choice
- lettuce, ketchup, relish, or other condiments — I love it with raita or tzatziki
- Process cilantro, mango chutney, soy sauce, salt, curry powder, chili powder, garlic, apple, and scallions in a food processor until smooth, 1 to 2 minutes, stopping to scrape sides as needed.
- Combine apple mixture and turkey in a large bowl, and mix with hands until thoroughly combined.
- Lightly oil a 1/2 cup dry measuring cup (inside and out), then use it to scoop the mixture into 8 portions. You can place the portions on a parchment-lined sheet pan or onto two dinner plates (4 portions on each plate… I like the dinner plate option, because I can tuck the entire plate into a ziptop bag and store each in the fridge until I need them.) Using lightly oiled hands, pat and shape each portion into a burger shape — the mixture will be very wet/mushy. At this point you can cover the burgers and transfer them to the fridge (for as long as 3 days), or you can cook them right away.
- Heat a large grill pan over medium to medium-high heat. (See notes above re other cooking methods such as using an outdoor grill or the broiler.) Add 1 tablespoon of oil, and brush to coat; add patties — they should sizzle when they hit the pan. Cook for 8 minutes total. I like to flip after 3 to 4 minutes — the burgers will be lightly charred… this is OK. Cook for another 3 to 4 minutes on the other side. Flip again if necessary once or twice at the end. My burgers consistently are done in 8 minutes but err on the side of over-cooking them — they are forgiving and you want them to be cooked all the way through. Remove the burgers from the pan, and let rest on a plate for 4 to 5 minutes. Note: The burgers will continue to cook as they rest. And as noted above, I have never used a thermometer for these burgers, but if you wish to, an inserted thermometer should register 165°F.
- Meanwhile, toast the buns and pull out any and all condiments. Assemble your burgers and enjoy.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: American
Made without any egg, bread crumbs, oil, or mayonnaise, these turkey burgers remain moist and juicy when cooked and are so incredibly flavorful! They take no time to throw together and they’ve become a favorite family weeknight meal for their ease and deliciousness .
This turkey burger recipe comes from Mindy Kaling, who credits Oprah Winfrey with the recipe.
The recipe was unlike any turkey burger recipe I had seen: blend an apple, cilantro, scallions, mango chutney, soy sauce, and a few other seasonings in a food processor, mix the herby-spiced purée with the ground turkey, then form and grill the patties.
The recipe did not call for eggs, bread crumbs, mayonnaise, or oil, ingredients so often included in turkey burger recipes to prevent the patties from being dry, which turkey burgers can be due to the leanness of the meat.
But these burgers were not at all dry. They were moist, juicy, and oh-so-flavorful! They soon became a frequently requested meal by my children, which I happily honored, given their ease and deliciousness. Something I love about the recipe is that the shaped patties can be stored in the fridge for 3 to 4 days before being cooked as needed.
How to Make Turkey Burgers, Step by Step
Gather your ingredients:
The only potentially hard ingredient you need is the mango chutney. I found this brand at my co-op, and I’ve been really liking it. I’m sure whatever brand you can find will be great:
You’ll also need ground turkey. I look for dark meat ground turkey (as opposed to leaner ground turkey made with from the breasts), but use what you like/can find:
Combine the seasonings in a food processor:
Then purée until smooth:
Pour the sauce over the ground turkey meat:
Then mix with your hands to combine:
Lightly oil a 1/2 cup dry measuring cup, then use it to scoop the mixture into 8 portions:
Using lightly oiled hands, shape each portion into a burger shape — the mixture is very wet/moist:
At this point you can cover the burgers and transfer to the fridge (for as long as 3 to 4 days) or you can cook them right away. I love the convenience of making them ahead — I’ve been placing four burgers each on two dinner plates; then tucking each plate into a ziptop bag and placing in the fridge until I need them. When ready, cook as many as you need in a grill pan for roughly 8 minutes total flipping after 3 to 4 minutes. Alternatively, you can broil the burgers for 8 minutes, flipping after 4 (see recipe box for more details).
You also could grill them, which is how we made them last summer, using a grill mat , for fear of grilling the delicate patties directly on the grates:
The original recipe calls for a pretzel bun , but you could use anything you like: English muffins , brioche buns , etc. Real talk: during the week, I’m buying the buns.
So juicy, so flavorful, so good!
Description
Made without any egg, bread crumbs, oil, or mayonnaise, these turkey burgers remain moist and juicy when cooked and are so incredibly flavorful! They take no time to throw together and they’ve become a favorite family weeknight meal for their ease and deliciousness .
Notes
I’ve adapted the recipe from this one featured on Katie Couric Media. The original recipe is credited to Chef Taryn of the Kismet Table and was popularized by both Oprah Winfrey and Mindy Kaling.
The original recipe called for 1.5 pounds of ground turkey, so I’ve scaled the recipe up to call for 2 pounds of ground turkey, and I’ve made a few other teensy changes:
- I love this Burlap and Barrel garlic powder , so I use 2 teaspoons of it in place of the fresh garlic. Use what you wish. If you do use garlic powder, make sure it’s salt free otherwise the burgers may be too salty.
- To ensure the burgers are not too spicy for the kids, I use regular chili powder in place of chipotle chili powder. Again, use what you wish.
Other Cooking Methods:
- The original recipe calls for using a heavy skillet, preferably cast iron. I have not tried this.
- To broil: Preheat your broiler with a rack on the highest shelf for at least 15 minutes. Lightly oil a small sheet pan or a sizzle pan with neutral oil. Place however many burgers you want to cook on the pan. Broil for 4 minutes. Flip. Broil for 4 minutes more.
- To Grill Outdoors: These burgers, in their uncooked state, are very moist and slightly difficult to handle — I would worry that they might stick to an outdoor grill or get very mangled in the process. When I have grilled them outdoors, I used one of these grill mats, which worked great. See photo above.
- I have never used a thermometer for these burgers, but if you wish to, an inserted thermometer should register 165°F. This is my favorite instant-read thermometer .
For the burgers:
- 1/3 cup roughly chopped fresh cilantro (about 1.5 ounces )
- 3 tablespoons mango chutney
- 1 tablespoon + 1.5 teaspoons soy sauce or tamari
- 1½ teaspoons kosher salt (Diamond Crystal Brand, use half as much if using Morton)
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 2 teaspoons garlic powder, see notes above, or 3 g arlic cloves, grated
- 1 small honey crisp coarsely chopped (4 to 5 ounces post chopping)
- 4 scallions, coarsely chopped
- 2 pounds ground dark-meat turkey
- neutral oil of choice (grapeseed, organic canola oil, avocado oil)
For serving:
- 8 brioche buns (store bought or homemade ), pretzel buns (store bought or homemade ), English muffins, or bun of your choice
- lettuce, ketchup, relish, or other condiments — I love it with raita or tzatziki
- Process cilantro, mango chutney, soy sauce, salt, curry powder, chili powder, garlic, apple, and scallions in a food processor until smooth, 1 to 2 minutes, stopping to scrape sides as needed.
- Combine apple mixture and turkey in a large bowl, and mix with hands until thoroughly combined.
- Lightly oil a 1/2 cup dry measuring cup (inside and out), then use it to scoop the mixture into 8 portions. You can place the portions on a parchment-lined sheet pan or onto two dinner plates (4 portions on each plate… I like the dinner plate option, because I can tuck the entire plate into a ziptop bag and store each in the fridge until I need them.) Using lightly oiled hands, pat and shape each portion into a burger shape — the mixture will be very wet/mushy. At this point you can cover the burgers and transfer them to the fridge (for as long as 3 days), or you can cook them right away.
- Heat a large grill pan over medium to medium-high heat. (See notes above re other cooking methods such as using an outdoor grill or the broiler.) Add 1 tablespoon of oil, and brush to coat; add patties — they should sizzle when they hit the pan. Cook for 8 minutes total. I like to flip after 3 to 4 minutes — the burgers will be lightly charred… this is OK. Cook for another 3 to 4 minutes on the other side. Flip again if necessary once or twice at the end. My burgers consistently are done in 8 minutes but err on the side of over-cooking them — they are forgiving and you want them to be cooked all the way through. Remove the burgers from the pan, and let rest on a plate for 4 to 5 minutes. Note: The burgers will continue to cook as they rest. And as noted above, I have never used a thermometer for these burgers, but if you wish to, an inserted thermometer should register 165°F.
- Meanwhile, toast the buns and pull out any and all condiments. Assemble your burgers and enjoy.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: American
Description
Made without any egg, bread crumbs, oil, or mayonnaise, these turkey burgers remain moist and juicy when cooked and are so incredibly flavorful! They take no time to throw together and they’ve become a favorite family weeknight meal for their ease and deliciousness .
Notes
I’ve adapted the recipe from this one featured on Katie Couric Media. The original recipe is credited to Chef Taryn of the Kismet Table and was popularized by both Oprah Winfrey and Mindy Kaling.
The original recipe called for 1.5 pounds of ground turkey, so I’ve scaled the recipe up to call for 2 pounds of ground turkey, and I’ve made a few other teensy changes:
- I love this Burlap and Barrel garlic powder , so I use 2 teaspoons of it in place of the fresh garlic. Use what you wish. If you do use garlic powder, make sure it’s salt free otherwise the burgers may be too salty.
- To ensure the burgers are not too spicy for the kids, I use regular chili powder in place of chipotle chili powder. Again, use what you wish.
Other Cooking Methods:
- The original recipe calls for using a heavy skillet, preferably cast iron. I have not tried this.
- To broil: Preheat your broiler with a rack on the highest shelf for at least 15 minutes. Lightly oil a small sheet pan or a sizzle pan with neutral oil. Place however many burgers you want to cook on the pan. Broil for 4 minutes. Flip. Broil for 4 minutes more.
- To Grill Outdoors: These burgers, in their uncooked state, are very moist and slightly difficult to handle — I would worry that they might stick to an outdoor grill or get very mangled in the process. When I have grilled them outdoors, I used one of these grill mats, which worked great. See photo above.
- I have never used a thermometer for these burgers, but if you wish to, an inserted thermometer should register 165°F. This is my favorite instant-read thermometer .
For the burgers:
- 1/3 cup roughly chopped fresh cilantro (about 1.5 ounces )
- 3 tablespoons mango chutney
- 1 tablespoon + 1.5 teaspoons soy sauce or tamari
- 1½ teaspoons kosher salt (Diamond Crystal Brand, use half as much if using Morton)
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 2 teaspoons garlic powder, see notes above, or 3 g arlic cloves, grated
- 1 small honey crisp coarsely chopped (4 to 5 ounces post chopping)
- 4 scallions, coarsely chopped
- 2 pounds ground dark-meat turkey
- neutral oil of choice (grapeseed, organic canola oil, avocado oil)
For serving:
- 8 brioche buns (store bought or homemade ), pretzel buns (store bought or homemade ), English muffins, or bun of your choice
- lettuce, ketchup, relish, or other condiments — I love it with raita or tzatziki
- Process cilantro, mango chutney, soy sauce, salt, curry powder, chili powder, garlic, apple, and scallions in a food processor until smooth, 1 to 2 minutes, stopping to scrape sides as needed.
- Combine apple mixture and turkey in a large bowl, and mix with hands until thoroughly combined.
- Lightly oil a 1/2 cup dry measuring cup (inside and out), then use it to scoop the mixture into 8 portions. You can place the portions on a parchment-lined sheet pan or onto two dinner plates (4 portions on each plate… I like the dinner plate option, because I can tuck the entire plate into a ziptop bag and store each in the fridge until I need them.) Using lightly oiled hands, pat and shape each portion into a burger shape — the mixture will be very wet/mushy. At this point you can cover the burgers and transfer them to the fridge (for as long as 3 days), or you can cook them right away.
- Heat a large grill pan over medium to medium-high heat. (See notes above re other cooking methods such as using an outdoor grill or the broiler.) Add 1 tablespoon of oil, and brush to coat; add patties — they should sizzle when they hit the pan. Cook for 8 minutes total. I like to flip after 3 to 4 minutes — the burgers will be lightly charred… this is OK. Cook for another 3 to 4 minutes on the other side. Flip again if necessary once or twice at the end. My burgers consistently are done in 8 minutes but err on the side of over-cooking them — they are forgiving and you want them to be cooked all the way through. Remove the burgers from the pan, and let rest on a plate for 4 to 5 minutes. Note: The burgers will continue to cook as they rest. And as noted above, I have never used a thermometer for these burgers, but if you wish to, an inserted thermometer should register 165°F.
- Meanwhile, toast the buns and pull out any and all condiments. Assemble your burgers and enjoy.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: stovetop
- Cuisine: American
Find it online : https://alexandracooks.com/2025/02/01/miraculously-delicious-turkey-burgers-moist-juicy-flavorful/
Made with only 6 ingredients, this simple, no-knead soft sandwich bread is such a treat to have on hand for sandwiches of all kinds. No mixer is required — if you can whisk and stir, you can make this bread.
Several years ago, I published a recipe here for a simple sourdough sandwich bread recipe , and I have long wanted to add a yeasted version to my collection of bread recipes … here it is!
It’s a no-knead, 6-ingredient recipe that takes about 5 minutes to stir together. Thanks especially to my oldest daughter, who brings a turkey sandwich to school for lunch nearly every day and who has no reservations sharing her opinions, the recipe has gone through many iterations these past few months.
It started with the basic bread ingredients: flour, water, salt, and yeast. In an effort to make it softer for sandwiches, I added some olive oil. When my daughter told me the bread didn’t hold up very well — that it began breaking down by lunch time — I began researching. First I added honey, then I added milk, then I took away the honey, and finally I swapped in melted butter for the olive oil.
The loaves made with a mix of water and milk, butter and no olive oil, and no sweetener at all tasted the most like the sandwich bread I was after: soft but sturdy and well seasoned but not sweet.
Depending on your timeline, you can use more or less yeast — I’ve been in the habit of using 1/2 teaspoon (2 grams) and employing a long, slow overnight rise, but if you need to speed up your timeline, there are notes in the recipe on how to do so.
As always, I am here if you have any questions. Hope you love it 🍞🍞
How to Make Soft-Sandwich Bread, Step by Step
First gather your ingredients: bread flour, salt, instant yeast, water, milk, and butter. (See notes in the recipe for using other flours.)
Ideally, you will measure everything with a scale. I love my dual-platform Ooni scale for its precision, especially when measuring smaller quantities of salt and yeast.
Place the flour, salt, and yeast in a bowl:
Whisk until combined:
Add the water, milk, and melted butter:
Stir with a spatula until you have a shaggy, sticky dough ball — this is an 80% hydration dough and the dough will feel sticky upon mixing… this is right!
Cover the bowl and let rest for at least 30 minutes or as long as an hour; then use a wet hand to stretch and fold the dough into a cohesive mass. Here’s a quick video:
After the stretches and folds, the dough will transform from being sticky and shaggy to smooth and cohesive:
Drizzle lightly with olive oil, cover the bowl, and let rise …
… until the dough doubles in volume:
Deflate it:
Then turn the dough out onto a floured work surface:
Pat the dough into a rectangle roughly 8 inches wide — the length isn’t as important, but keeping the width to 8 inches will allow the coiled dough to fit into its loaf pan.
Coil up the dough:
Here’s some video guidance:
Transfer the coil to a greased loaf pan:
Let the dough rise until it crowns the rim of the pan:
Then bake at 375ºF for 45 minutes:
Turn out onto a cooling rack and let cool completely before slicing:
Such a treat to have on hand:
Description
Made with only 6 ingredients, this simple, no-knead soft sandwich bread is such a treat to have on hand for sandwiches of all kinds. No mixer is required — if you can whisk and stir, you can make this bread.
Notes:
- As always, for best results use a scale to measure. I love this Ooni scale for its precision, especially when measuring smaller quantities of salt and yeast.
- Pan: A 9×5-inch loaf pan is ideal for this recipe. I love this USA pan .
- Salt: The rule of thumb with bread is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I always use 15 grams of salt, and I do not find the bread to be too salty, but, as you know, I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I always use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like.
- Flour: I conducted most of my experiments with King Arthur Bread Flour. I also have made many loaves using 100% Petra 0102 as well as 100% Cairnspring Mills Glacier Peak bread flour .
- Yeast: SAF instant yeast is my preference. If you are using active dry yeast, sprinkle it over the water and let it bloom for 15 minutes before proceeding.
Timing:
- You can make this bread employing a long slow rise if you use 2 grams (1/2 teaspoon) of instant yeast or you can make it quickly if you use 8 grams (2 teaspoons).
- If you use 2 grams, the first rise will take 8 to 10 hours — this is what I usually do. I like to mix the dough at night, let it rise until I’m ready to tend to it in the morning; then proceed. The second rise will take 2 to 3 hours: wait until the dough crowns the rim of the pan before proceeding.
- If you use 8 grams, the first rise will take 2 to 3 hours and the second rise will take 1 to 2 hours.
Please read all notes above before proceeding:
- 500 grams (about 4 cups ) bread flour, plus more for dusting
- 2 to 8 grams ( 1/2 teaspoon to 2 teaspoons ) instant yeast
- 10 to 15 grams salt
- 200 grams (about 3/4 cup + 1 tablespoon ) cold or room temperature water
- 200 grams (about 3/4 cup + 1 tablespoon ) milk, 2% or whole
- 57 grams ( 4 tablespoons ) melted butter, salted or unsalted
- softened butter or olive oil for greasing
- Mix the dough: In a large bowl, whisk together the flour, salt, and yeast. Add the water, milk, and melted butter. Using a spatula, stir until you have a sticky, shaggy dough ball — this is an 80% hydration dough, and the dough will feel sticky upon mixing… this is right! Cover the bowl and let the dough rest for at least 30 minutes or as long as an hour.
- Stretch and fold: Fill a small bowl with water. Using a wet hand, stretch and fold the dough by grabbing an edge and pulling it up and towards the center. Repeat this stretching and folding process, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. (Note: you also will likely feel little bits of the butter solidifying — this is OK.) See the video above for guidance.
- Let it rise: Drizzle the dough lightly with olive oil and rub to coat. Cover the bowl and let the dough rise at room temperature until it has doubled in volume: depending on how much yeast you are using, this could take as long as 10 hours (if using 2 grams of yeast) or 2 to 3 hours (if using 8 grams of yeast).
- Prepare a loaf pan: grease a 9×5-inch loaf pan with softened butter or brush with olive oil — if you are at all worried about your dough sticking to your pan, grease it with butter. If you are using a USA pan or nonstick pan, you can get away with using olive oil alone. Brush the pan with 2 teaspoons of olive oil. For ease, I have been using olive oil alone, and it works beautifully.
- Coil up your dough: Deflate the dough using your hand or a flexible bench scraper, then turn the dough out onto a lightly floured work surface. Pat it into a rectangle roughly 8 by 16 inches (Note: the length isn’t as important as the width: don’t go much wider than 8 inches or you will have to squish it into your loaf pan). Starting at the small end, roll the dough into a tight coil. Transfer it to your prepared pan. Pour 1 teaspoon of olive oil over the surface and rub to coat.
- Final rise: Let the dough rise until it crowns the rim of your pan: this can take as long as 3 hours (if using 2 grams of yeast) or 1 hour (if using 8 grams). When your dough begins approaching the rim, preheat your oven to 375ºF.
- Bake it: Bake for 45 minutes.
- Turn out onto a cooling rack and let cool completely (if you have the patience) before slicing — it is much easier to slice the bread into thin, uniform slices when the bread has cooled completely.
- Store the bread in an airtight bag or vessel at room temperature for 3 to 4 days or freeze for up to 6 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: no-knead
- Cuisine: American
