And lo, there was bread

[layla]

I just can't thank Jane enough for pointing me to this recipe for No-Knead Bread. Now, I'm thoroughly cooking-impaired, and I generally make bread that'll break your toes if you are unlucky enough to drop a loaf on your foot. But this came out perfect -- light, crispy, tasty, and incredibly easy. You need to start the night before in order to have bread the next day, but as long as you're not in a "must have bread NOW!" situation, it's fantastic.

It's been snowing intermittently since Thursday, so I'll console myself with bread. Sigh.

Comments

[pamola.livejournal.com]

Have you ever done the refrigerator dough type breads? There is a basic recipe for the yeasted dough, which can become any variety of baked goods. The beauty is that you create enough for two-three uses and it stays good for 4-5 days in the fridge. We tend to use freezer dough more in the summer, making pita like grill breads (no added heat for the house, since we grill main course and breads). It can also become dinner rolls, pizza crust, etc. Its a Better Homes recipe from the 50s that my wife found over in the frugalistas(Tight Wad Gazette) news groups.

[laylalawlor.livejournal.com]

No, I haven't done that! I'm not really sure if it would work with the way I cook, unless the dough would keep for a week or two, because I generally have one or two days a week that are big cooking days for me, and then the rest of the week I go with easy things and leftovers. So it would actually work better for me to make all the bread I'll need for the next week at once, and then use it up slowly rather than just making the dough, if that makes any sense.

Still, it's an idea to add to my repertoire.

[vogelein.livejournal.com]

Or I could send you some sourdough starter. It'll live for about two weeks between feedings, and if you get sick of keeping it as a pet, you can just stick it in the freezer.

[laylalawlor.livejournal.com]

Ooh! I wouldn't say no to sourdough starter, if it can survive a trip through the mail!