No Knead Bread

Isn't this bread beautiful?  I made it yesterday, following this recipe from Deep South Dish.  Between the three of us, we ate half of it with our supper last night.  It's so good that I just had to tell you about it and share a link back to the recipe.

I followed Mary's recipe exactly and used crushed dried rosemary leaves as an add-in. I had to make one change about the baking process.  I don't have a Dutch oven (I have large Dutch oven-y pans, but they aren't oven safe), so I used a stainless steel skillet with a clear glass lid.  Because the pan was so wide and because the lid was glass, the bread was cooked through AND very nicely browned after 30 minutes.  The extra 10 minutes were not necessary.  I did have a little trouble with it sticking, so next time, instead of just spraying the pan, I think I will try brushing a bit of oil over the entire inside surface.

This bread is simply lovely.  It has a wonderful texture and flavor.  Thanks so much, Mary, for posting it for everyone to try!