No-Knead Bread

I like to check out lots of food blogs and lately there's been a reoccuring theme of some terrific "No-Knead Bread" by a baker named Jim Lahey. There is a great write up about it in the New York Times with the premise being that time, not kneading, is what will create a delicious, crispy home made bread that rivals your local bakery! I dont have a lot of experience with yeast. It just seems so complicated and intimidating! The Cinnamon Buns that i made earlier this month is the first time i've attemped anything requiring yeast. Since those turned out good i thought i'd give this bread a try... and guess what, it really turned out as good as all the stellar reviews! The key is to let the dough rest for a LONG time (i let mine rest for over 18 hours, so this is really a two day event). After 18 hrs. the dough will look and feel really sticky and gloopey but just keep adding flour and shape into a ball. Make sure you have a big 6-8 quart pot with a lid that can go into the oven. That's really the only major instructions that really need to be followed and you will end up with this bread that looks and tastes as good as Il Fornaio (i know this is true because we had a loaf of Il Fornaio bread to compare it too!)...This bread is crispy and golden on the outside, so that it kind of shatters when you bite into it. The inside is soft but not squishy. Its perfect with a great brie cheese! Next time i think i will add more salt and perhaps try some fresh rosemary as well. This was so easy to make you could enjoy fresh baked bread every weekend! Try it for yourself!