This recipe for no-knead bread is a keeper. I promise. It is published in "The Times," courtesy of Jim Lahey, owner of Sullivan Street Bakery (copied and pasted below for easy reference). I used all-purpose flour and no cornmeal or wheat bran. It's crusty on the outside and light and chewy on the inside. It's perfect. You hardly do anything. The most effort is in eating it and that hardly takes any effort. We enjoyed ours with avocado oil, freshly cracked black pepper, and grated Parmesan. Boom, half the loaf was gone before we knew it!
|I would have never thought to bake bread in a cast iron pot.|
|Check out that golden crust.|