No Knead Bread

I ran across this video a few years back and thought that with everyone cutting back to save money I'd share it with you. It's from the NYTimes and it's by Mark Bittman, a.k.a. The Minimalist. Mark shares the recipe on how to make no-knead bread, where the secret is letting the time do the work. The recipe was made famous by The Sullivan Street Bakery (NYC my home town) and has been reproduced and modified on many a baking web site since the video and NYTimes article were published. I use the recipe myself for both bread and pizza, and I highly recommend it. However, in the spirit of full disclosure, I prefer active dry yeast to instant yeast which seems to be in vogue these days. Active dry gives the bread/pizza a better taste than instant. The ultimate is cake/block yeast, but unfortunately it is almost impossible to find in "beautiful downtown Durham" or most anywhere for that matter.

Baking bread at home saves hundreds of dollars on groceries every year. With this easy method, you can still have that deliciously crusty-on-the-outside, moist-and-chewy-on-the-inside, rustic bread with out the gourmet price tag.