My friend Jennifer over at AFlexibleLife.com turned me on to this recipe from the Simply So Good blog. I have tried a few different kinds of “no knead” bread but really haven’t had much luck. The loaves generally turned out really dense and tough.
A little history – I’m not a very good bread maker. I was making a pretty nice recipe in my bread maker, but I only used the maker to knead, not to bake. I got really sick of having a bread machine in my kitchen. It’s clunky and only does one thing. Pretty boring, so I got rid of it.
This bread truly is easy, you stir, let sit overnight, and bake. The recipe doubles nicely – and please read the entire post about it at Simply So Good because you can add a bunch of different enhancements to the bread to flavor it. I’m keen to try kalamata olive and rosemary soon. Probably when Todd and my son are in Denver in a week for a bow show, both despise olives.
You do need some kind of dutch oven thing with a lid to cook it in. I use my enameled cast-iron dutch oven to bake these. I’d love to have one from Le Creuset like the gal at SimplySoGood – but I’d rather not drop $300+ on ONE pan 😉