No-knead bread
Bread
Crusty, tender, yeast-perfumed bread. More than any other, that was the one item I missed dearly when I needed to eliminate gluten from my diet. As a stickler for texture, those gummy and brick–like (not to mention off-tasting) gluten free loaves never cut it for me. <br /> <br />Eventually, I set out to create my idea of the ultimate loaf. The original no-knead bread recipe promised to yield a homemade artisan loaf complete with crisp crust, delicate crumb and fantastic flavor. Those characteristics were exactly what I craved, and what the recipe below produces. <br /> <br />Making bread from scratch really is quite simple; the most difficult part is all of the waiting involved. For me, it takes a lot of will power to resist cutting off a few slices before the loaf cools completely—hopefully you have more patience and better self–control than I do. Please trust that all of the hours devoted to rising, baking, and cooling are absolutely worth it in the end. <br /> <br />If you need further clarification (read: step-by-step photos and a handy diagram) about the shaping process, please reference my original post here: http://www.asageamalgam.com/2011/02/no-knead-bread.html <br /> <br />Heavily adapted by Heather Sage (asageamalgam.com) from Mark Bittman and Jim Lahey via The New York Times, November 8, 2006 <br />
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