If the answer is "yes" to any of those things, sit yourself down right now and listen up.
This No-Knead Crusty Bread recipe from Simply So Good deserves to be in your regular rotation.
|A single batch of bread dough, risen for 18ish hours--sharp cheddar and dried dill.|
But I tried it anyway--this recipe is surprisingly forgiving--and, oh man, is it good. It's also served as a gateway drug to my making other yeast breads with more confidence.
Our favorite variation is to add shredded sharp cheddar (about 1-1.5 cups) and some dill weed to it. That's the bread that I've shown in the pictures here. And search the Simply So Good page for variations including rosemary/Gruyere/lemon and cranberry/orange/almond. It's a very neutral-based bread, so you can make it sweet or savory. Have fun with it!
The recipe even doubles nicely.
|Finished cheddar-dill bread! Gorgeous and crunchy.|
My point being, you don't have to break the bank for a cooking pot just to use to make this bread, but if you do get one, that's the one I'd recommend for the price and for the amount of use it would get. You'll seriously cook things just to use it. Cleans up like a dream, too.
Have you made this bread before? What's your favorite variation?