I’ve spent the past few days thinking about how to start off this post. Should I apologize for being MIA for the past month? Should I try to rationalize my absence with some half-decent excuse? Should I promise it will never, ever, ever happen again? I’m not quite sure. So how about this:
Let’s break out the butter and sugar and pretend like this never happened.
I’m sorry!
Let’s get back on track and bake some bread now, shall we?
I’ve already told you how much I love freshly baked bread. There’s really nothing in the world quite like it. The crust, the crumb – so delicious!
This particular recipe is very basic and straight-forward. Definitely an ideal canvas for a multitude of flavor profiles – be creative with your bread-baking!
You may or may not already be familiar with this recipe for Jim Lahey’s (in)famous No-Knead Bread. There’s no guesswork when it comes to figuring out what’s special about this bread.
No-kneading. Hello, simplicity.
Another unique aspect of this recipe is that it’s baked in a Dutch oven, so as to simulate a steam oven which many artisan breads are baked in. Crafty, indeed!
As with most yeasted goods, this dough takes a while to rise. In this case, at least 14 hours . . . with an emphasis on least. However, the dough does not require much attention as a whole. For the work involved, you definitely get a quality loaf of bread that has a wonderfully crispy crust and a moist crumb. Perfect for spreading with butter, jam, infused-oils, or, my personal favorite, Nutella.
As this recipe has been published time and time on various websites, I decided to link [below] to the original source – The New York Times – rather than copy the entire recipe. Enjoy!
No-Knead Bread, courtesy of The New York Times
