No Carb Left Behind.
No Knead Bread: DO IT.
Seriously: the crispiest, airiest, most flavorful loaf I’ve ever made, and the first time I didn’t come away secretly thinking to myself, “Man…I should have just gone to the bakery.” You have to plan for it, but other than that it takes zero effort. Really. NO KNEAD. Yes delicious.
Full disclosure: putting my enamel Dutch oven into the actual oven at such a high temperature made it kind of darken around the bottom. But I think that makes me seem badass and legit, which , coincidentally, is my goal in the kitchen AND in life. So…everybody wins!
In conclusion: I am so done with all other bread recipes. Even (gasp) Ina’s. I KNOW RIGHT.
April 6, 2010 @ 5:52 pm
Yay!
And my enameled pieces always darken (a lot) while they’re hot but then the color slowly seems to come back to normal later on. Not sure what’s going on there.
April 6, 2010 @ 5:53 pm
I love no-knead bread.
That is all.
April 6, 2010 @ 6:16 pm
Yesss! Jon makes this all the time and I love it! My dutch oven is all crazy and messed up (color wise) on the bottom, but I love it.
April 7, 2010 @ 4:24 am
this recipe has my name all over it! you had me at “no knead”
this i may actually be able to do!
i LOVE bread. i could live on bread and cheese alone.
i could actually make beer bread and this, this shall be my next to-do.
THANK YOU!