You'll be glad you did. It came up in a couple of different blogs last week, so I took it as a sign that I should give it a try. I've been meaning to make our own bread for some time, but I've never done it before, so I was a bit nervous. This, however, was easy and required no kneading. Most importantly, it's delicious. The exterior was crusty and chewy, while the inside was light and airy. Paired with a Barolo we've been saving, it made an ordinary pasta dinner extraordinary.
On a different note, I'd love to make a whole wheat version, but I don't know if it would turn out. Do any of you bread-makers know if it would be a simple substitution?
Note: You can link to the recipe here. You do have to sign up for a NY Times account to access it free of charge.
4 comments:
Looks beautiful and delicious...
Ok, that's amazing that you made your own bread. I have always purchased frozen bread because I love the smell of bread baking in the house. I bet your house smelled amazing!
And I swear I didn't read your post before I posted mine last night. We wrote in a similar tone...
Oooo. We've made this but not often enough. When Elena was about 15-months old she didn't like bread until we made this. (And she sampled grandpa's homemade bread soon after on our annual MI trip.) Guess she just wanted good bread. Mark Bittman actually has updates and whole wheat variations on this recipe on the NYT:
http://www.nytimes.com/2008/10/08/dining/08mini.html?scp=7&sq=no%20knead%20bread&st=cse
And there are many books of no knead recipes available at the library for perusal.
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