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.
http://www.nytimes.com/2008/10/08/dining
2 comments:
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.
Padre -- thanks, I will. Hard to go wrong with Cooks Illustrated, as you say, IMHO.
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