April 11th, 2008
I discovered the New York Times No-Knead Bread recipe a few months ago on SteamyKitchen.com and have made it a few times myself. Just doing my part here to get the word out 
You, too, can make delicious artisan bread at home with just a few minutes of hands-on time.
Just plan ahead by about 22 hours. It needs to rise for 18 hours right after mixing, then roll it around a little, then let rise another 2 hours before baking. But with the price of bread rising so much lately, it’s nice to be able to throw together water, flour, yeast and salt and get this result the next day:
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April 11th, 2008 at 7:47 am
beautiful loaf!
April 11th, 2008 at 8:26 am
Hi, Jaden. Thanks, and thank you for your very entertaining post on how even a four-year-old can make this bread
I’ve shared that with several friends.
KimL
May 23rd, 2008 at 5:45 am
Hi Kim from a fellow WW
Belatedly, just thought I’d mention I’ve been making no-knead bread that takes much less than 22 hours to prepare; once you have a stock of dough in the fridge, you can have fresh bread on the table in under two hours. It works really well: see my post here.
Your photo’s making me hungry; and I’ve just taken a loaf out of the oven!
May 25th, 2008 at 12:09 pm
Hi, Veronica. Thanks for stopping by
And thanks for the tips - I’ll definitely do that from now on.
Kim