I've spent a long time looking for my perfect bread recipe. Something simple, that could work as sandwich bread, or soup-dipping bread, or anything else to keep us from buying those cellophane-wrapped loaves from the store. And, until recently, nothing was quite right.
Then I learned about this No-Knead Bread recipe, which takes only about 10 minutes of hands-on time (and at least 12 hours of hands-off time!). The key is using an oven-safe covered pot, like cast iron or a dutch oven.
The bread is so simple and the ingredients are so cheap, you can try it again and again to find the perfect version of the recipe for you. Maybe you want to use a specific combination of flours, or more or less water, or maybe you want to add honey or molasses. Give it a shot - you won't be disappointed!
Click here to view the original story and recipe from the New York Times. They later created an updated recipe, complete with video.
1 comment:
Hey! I found a link of another article posted soon after the first one with the original no-knead recipe. He includes some variations that I found were pretty helpful. Here it is, and thanks for sharing this! :)
http://www.nytimes.com/2006/12/06/dining/06mini.html?em&ex=1165813200&en=6eed4bb3b3cd3ac0&ei=5087%0A
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