Mark Bittman's No-Knead Bread

This is amazing. I had heard about it for a few years and never tried it myself. But I read it in the Essential New York Times Cookbook, and decided to give it a try.

There it is served with Veal Saltimbocca from the same cookbook.

This recipe is revolutionary. Dead easy. The least amount of work I have ever put forth in regards to a baked good, and also better than any bread I have ever made before. The elasticity and texture is amazing. The crust is fabulous. It is like bread from an expensive restaurant, fresh as can be. And it was so easy – all I did was mix the ingredients together, leave the dough in the bowl for 18 hours, shape it into a ball and leave for two hours, put it in a dutch oven in then oven for half an hour, take the lid off and cook for about 20 minutes more – and viola – fabulous, rustic style bread with barely any effort. No mess either – you don’t even have to use the food processor. Amazing. I think I'll be making this all the time now.


Popular posts from this blog

The way to a woman's heart is through her stomach

French food at Chez Nous, Schenectady

Salad Bar Party 2017