I consider myself a decent baker. I make a mean pie crust, and most baking endeavors don’t intimidate me.
Except for bread.
I’ve made focaccia many times, and homemade rolls once or twice. I never really did much else with yeast; its unpredictable nature scared me. I never thought I was capable of making bread this delicious. I had a hunk of it, fresh out of the oven and dripping with butter, and I swear I heard the angels sing from the heavens above. OK maybe it was my contractor’s air hammer from the second floor. But I clearly heard something.
Props to Chris at the LBC for recommending this recipe. I was wondering what to make in my new enamelware Dutch Oven*, and he piped in with this winner. I can see now why he refers to the no-knead bread as a bit of an obsession.
If you’re on the fence about getting a Dutch Oven? Do it. Do it so you can make this bread. Do it so you can make Ina Garten’s Chicken with Forty Cloves of Garlic. As devoted as I am to my slow cooker (and grateful to my friend Stamford Talk for tweeting** about honey hoisin chicken, which I will be making again tomorrow… this time with shallots, mushrooms, cashews and water chestnuts), I definitely am developing a crush on my Dutch Oven for its versatility.
We’re supposed to go out for dinner in an hour. But I think I’d rather stay home and make out with the bread.
*Yeah, I know. Hold the fart jokes, please.
**Twitter. It’s what’s for dinner.