Monday, October 6, 2008

No-Knead, Easy to Make Bread.

Mark Bittman, author, New York Times food columnist, and blogger, writes today about improving the no-knead bread he enjoys and has written about in previous posts. I especially like this improvement because he has added the ability to use 100% whole grain wheat. The wife (and bread maker) is out of town, but when she gets back I can't wait for her to try it.

Column with links to recipes here.


Father Lee Nelson, SSC said...

You really need to try the Almost No Knead Bread from Cooks Illustrated. It's really a better loaf, IMHO.

They include a rosemary-parmesean-olive loaf, and a cranberry walnut loaf. Both are excellent.

In fact, I think I'll make them this week.

Francis Shivone said...

Padre -- thanks, I will. Hard to go wrong with Cooks Illustrated, as you say, IMHO.