Location: Home > food > Remember the No-Knead Bread
Remember the No-Knead BreadPosted Sep 13th 2007 8:01AM by Marisa McClellanFiled under: Grains, Recipes, Baking, Newspapers, On the Blogs, Real KitchensLike most of the foodie world, I was totally entranced by the No-Knead Bread recipe that got posted in the New York Times Dining and Wine section last fall (although I didn't get around to making it until January). I baked the bread in a variety of pots, with different types and combinations of flours and played around with the length of the fermenting time. It was the first time in my life I felt totally comfortable baking bread. But then the weather started getting nice and I promptly forgot about this terrific recipe. However, thanks to Jaden (and her Steamy Kitchen) I am once again reminded about the No-Knead Bread. She posted a little photo essay of her son making the dough all by himself and it is totally sweet and endearing. And the bread comes out golden, with that perfectly browned crust.
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