It’s a good thing I’m training for a half-marathon (DC Half, April 27th) because I’ve just discovered no-knead bread. I know I’m a little late to the party, the New York Times published a recipe in 2006 and it seemed like every blogger/baker was making and raving about it. Because I was bread-baking shy from a disastrous experience that resulted in a very large floury hockey puck, I ignored the uproar. But recently, a friend mentioned that she had made the bread using The Baker Chick’s recipe and that it was fabulous. I guess enough time has passed from my bread debacle, that I was inspired. On Friday night, when we arrived at the cottage at 10:30, I stirred up the flour, water, salt and yeast, covered it with plastic wrap and went to bed.
It took me five, maybe ten minutes to mix the dough in the evening – you don’t even need bread flour, just plain old all-purpose. The yeast did its magic overnight, I let it sit for about a half hour in the morning, and it baked for about 45 minutes. That was it. Ridiculous.
I know the world probably doesn’t need another blog about No-Knead bread, but I promise you, nothing lightens the gloom of this February’s wintery blast like the smell of fresh baked bread.