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on March 06, 2011
This certainly is speedy! I made this, then let it set for just 4 hours. Heated my "regular" Calphalon 2 and a half qt. pot with lid for 30 minutes prior to baking. Tossed the dough into the pre-heated, greased pot, scored it with a serrated knife, put the lid on and proceeded to bake as directed for 30 mminutes. I took the lid off after 30 min. and baked it another 10-15 min. Beautiful, crunchy, crispy outsides, tender, perfect crumb inside. This recipe is a beautiful, stream-lined version of the original no-knead bread which took much, much longer. That being said, I have to admit that the original recipe does seem to have a tang which this did not. However, for the sake of time, it's an understandable trade-off. Great recipe! Thanks for sharing a keeper!! BTW store your left-over bread (if you have any) cut side down on your cutting board. Note: This recipe should have 5 stars. Actually, it should have 100 but 5 will have to do. The stars keep falling off, but if you read this, know that it's not only awesome, but it will become a great favorite of yours!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (391 g)
Servings Per Recipe: 1