Monday, May 14, 2007

Bread


If you haven't tried the No-Knead Bread that the NY Times published a recipe for a while back you should. It is so good. Thick and crusty on the outside and soft and light on the inside. Mmmmmm. It's only downfall is that I can't get it to rise well with more than a third whole wheat flour. You have to use white bread flour. Here is the recipe.



3 comments:

jen said...

That is a good-looking loaf! I'll have to give this recipe a try!

Alaina said...

Yeah, I'd like to try it, too! When it says "instant" yeast, is it referring to dry yeast, like what you get in packets?

Kimberly said...

I was unsure about that too, but just used the regular dry yeast and it worked great.By the way, if you have a Sam's Club you can get yeast there a whole lot cheaper and more than the grocery. You can store it in the freezer till you open it and then the fridge.