Last year, No Knead Bread swept through the Internet – there were huge discussions about it everywhere. It was based upon a column by Mark Bittman published in the New York Times (I’ll dig out my recipe and post it another time). But since then, Amy let us know about a second version of this bread, or “Soon the Bread Will be Baking Itself.” My fellow Slow Travelers have been doing it for months and yesterday, I thought I’d finally give it a try.
You basically mix a batch that’s good for four small loaves (maybe just under 16oz each). I did my first one yesterday:
which we enjoyed with dinner last night (by the way, those are some of those almond fingers in the background). Then I put the remaining dough in the fridge, and tonight, just baked another loaf:
It’s cooling now. This is so easy (especially once it’s in the fridge), I can’t imagine buying bread again! Shoot – Chris has a bread knife in hand – have to go!
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OOh – hey – I just figured it out – if you get 4 loaves of about 14 ounces each – a one ounce slice is only 1 WW point – fabulous – normally bread is 1 oz = 2 points!!
Dorit, the recipe is on the link above (The Bread will be Baking itself), which goes to the article which links to the recipe, or instead, click here: No Knead Bread 2.
Kim,
Looks absolutely great. Dying to get the recipe PLEASE!! Thanks
It really turns out nicely, doesn’t it? I made my first loaf this week as well and liked it a lot. I have always baked bread but I like how this dough can be left in the fridge till I want to use it.