There is no way to welcome in the colder weather like the penetrating aroma and warmth of fresh bread baking in your oven. It brings new meaning to ‘comfort’ and ‘home’. Jim Lahey of The Sullivan Street Bakery, shared his recipe for No-Knead Bread with Mark Bittman of the NY Times. Inspired by my friend Rebecca, I made my own and just took it out of the oven an hour ago. Worth every second. You’ll never buy store-bought bread again.
I subbed in 1.5 cups of whole wheat flour – so that it was half and half. I threw in some flaxmeal, and quinoa to boot. Didn’t have a dutch oven (yet) but used an oven-safe pot. I also included a ceramic roasting pan with water to add moisture to the oven.
Here’s the link to recipe on The Minimalist, Mark Bittman’s NY Times Column.
Serve with anything – particularly delicious straight out of the oven with good olive oil.
When I have a chance, I’ll upload a picture.