Monday, February 20, 2012
But a friend posted about this no-knead bread, and I had to give it a try. Even though there is the tiniest bit of yeast involved.
It looked a little intimidating at first, but once I read through the directions, I was good to go. Essentially, you start it at night, and then a few hours before you want it the next day you do about 5 minutes of "work" and 15 minutes of waiting, and then you wait another 2 hours and then you pop it in the oven for 40 minutes. Voila. Wonderful and delicious crusty bread. From your oven. Not the amazing bread place down the street or even the market. But your very own oven.
I love it. This is a definite repeat.
Detailed directions with pictures, here.