No-knead bread needs no explaination.
Well actually it does, but it is so worth it.
Bread. I love bread. I'm French/Italian so I was practically born with a loaf of bread in one hand and a cigarette in the other (just kidding folks). That being said, I can't bake for shit. I've tried and tried, but when it come to flour, baker's yeast, and an oven, the fundamental laws of physics and chemistry jump ship. I must be the only mother alive that can't bake edible cookies for her children. *hangs head in shame* A palm reader once told me the root of my problem was that I didn't know my oven well enough. True story.
Luckily, a really good friend of mine passed this recipe along promising me it was easy and even I couldn't screw it up. And he was right, it turned out fantastic despite my baking deficiency (see picture of my bread-making success). The result was a perfectly crisp bread crust with a soft inside...heaven. Even the French people liked it and that's saying a lot. The only thing I'd do differently next time is add a bit more salt. So, click the LINK and get the recipe for bread from the New York Times that you just can't screw up. If I can do this, so can you.
Note: I'm going to be traveling for the next 2 days so I'll be out until I get back home.