I have high hopes for myself. I hope one day I’ll be the kind of gal who makes bread from scratch, cans and pickles the leftovers from my organic garden, and feeds my family things I made myself.
I figured bread would be the best thing to start with, because…have you heard? There are bundles of recipes that don’t require kneading or, really, much effort at all. It’s a dump-and-stir kind of thing, only way better than what those dump-and-stir recipes normally yield.
For a few years, I’d been seeing things here and there about Jim Lahey’s No Knead Bread. When I saw this post on the gorgeous blog Honey and Jam, it finally inspired me to give it a go. Not a mistake. This was the easiest recipe with the most satisfying outcome.
A few notes: For me, perhaps because it was a rather humid, rainy day, it took around 7 cups flour to get the dough right. But start with the 6 1/2 and go from there. Also, it yielded a nice, big loaf that I shared with our new neighbors (that started out as a grapefruit-size ball of dough), and a smaller loaf (that started out as a softball-size dough ball) I kept for us. Next time I’ll try to split it more evenly.
Even my dad, a devoted bread kneader, a traditionalist at heart, really liked this bread. I’m going to try variations throughout the next few weeks, and I’ll post the results as they come.