I’m certain you’ve all by now heard of No Knead Bread. Made popular by Mark Bittman of the NY Times, this bread could not be simpler. Very simply, some some flour, water, yeast and salt are mixed, left to ferment over night and then baked at 500F in a cast iron covered pot. The play on words “No Knead” is very clever, and indeed there was no “kneading”, and it didn’t “need” much attention. In mine I added 1/4 each of pecans and golden raisins. I could have eaten the whole loaf. I devoured every morsel and each crumb, topping mine with some sweet butter, while unabashedly licking my fingers for Randall and Effie to witness. This bread is so delicious. Follow this link to see it happen before your eyes!
I love the no-knead bread! I make it often, but I find that just a couple of minutes of kneading really improves the flavor and texture of the finished bread.