This is my current favorite bread to make: New York Times No-Knead Bread. It takes a little bit more planning (but no more effort) than the method from Artisan Bread in Five Minutes A Day, but I’m liking the flavor, crumb and crust better right now. Don’t get me wrong, both are great — it’s hard to go wrong with fresh bread no matter how you look at it, especially now that it’s cooled off enough in Montana to leave your oven on.
While we’re on the subject, though, I DID try cooking the “5 Minutes a Day” bread in my slow-cooker after seeing it on Pinterest. It turned out pretty well — not my favorite, but, again, even mediocre homemade bread is pretty fantastic and this is a way to have fresh bread in the middle of the summer when you don’t want to turn your oven on for hours on end. Here’s the link, for future reference.
(PS – we had half a loaf of this bread leftover this morning and it made for some great french toast!)
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