Tuesday, January 4, 2011

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!

7 comments:

McVal said...

OOH! We're big bread people around here. Printing that one off.
Thanks!

Annie Jones said...

You're welcome! I think you'll love it. :)

Jill said...

This looks so yummy! I love homemade bread! I will have to try this recipe for sure!
Blessings,
Jill

Mary at Deep South Dish said...

Thanks so much for the linky love and I am thrilled that you enjoyed the bread. I love this recipe and your bread looks fantastic!! Happy New Year!

Joan said...

Yum!

Bookmarked for after the diet!

Melynda said...

The skillet with lid technique will be helpful to those without a Dutch oven. Your bread looks great! Warm bread, butter, dinner..........

Annie Jones said...

Thanks for the comments, everyone. If you haven't tried this, I highly recommend that you do. :)