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A Better Link for the Bread.

The Unusually Unusual Farmchick pointed out in the comments that my link to the No-knead Bread recipe in the last post is a bit hard to find. Thanks for noticing that! (She has a really cool blog, by the way.)

So, here's the link again: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1&oref=slogin. From this recipe link, you can also link to a video of Mark Bittman and the bread's original baker, Jim Lahey, demonstrating how to make the bread. It's fun to watch.

Everyone, and I do mean everyone, can make this bread. The hardest part is measuring out 3 cups of flour. Can you do that? I thought so!

And no, you don't need to go out and buy one of those lovely cast-iron pots. But it's a great excuse. And if you can find one at a really, really good deal like I did, how can you possibly resist?

Oh, and here's another link to the Not Martha blog, in which people make comments and give variations on the bread recipe. Also worth checking out.
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Comments

Jen said…
Interesting... this is a similar concept to a book I recently bought entitled "Artisan Bread in 5 Minutes a Day" by two Minnesotan authors..... the idea is that you make a very wet dough that gets an itial rise then storage in a covered container in the fridge for up to 2 weeks. You just pinch off what you want to bake, let rise for about 40 minutes, then bake in a hot oven for about 30-40 minutes. The initial recipe involves nothing more than stirring together flour, salt, water and yeast. No kneading at all. I've made a number of variations on the initial recipe and all have turned out great.

I love being able to have hot fresh homemade bread at a moment's notice.
8:36 AM
Lisa Zahn said…
Yes, it is very similar. I just looked at that book yesterday at Barnes and Noble. Decided not to buy because the NY Times recipe is just so easy and I've found some variations online. Today we're trying our first loaf with whole wheat flour in place of 1 cup of the white.

These are actually very old-fashioned methods of breadmaking. Just "rediscovered" by modern bakers! The long ferment is good for us and makes the wheat more digestible, which is cool.
10:33 AM
The Unusual Farmchick said…
Your so sweet to have mentioned me...and my ummm..over looking the link. :)
My husband loves it when I make "real" bread and now I have a new one for him- Thank you.
I plan to make this up on Sunday- hopefully after I pick my baby chicks up at the post office..Yippeee! chicks and homemade bread! LOL.
5:17 PM
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