We love good bread, and why not, it's really just solid beer, right? OK, maybe the alcohol content isn't there in bread, but I digress.
We don't bake a lot of bread at home. When we do though, we have a favorite recipe. It makes a loaf that is super crunchy on the outside and almost creamy in the middle. We first stumbled upon the recipe in Mark Bittman's Dining and Wine column in the New York Times. He attributes it to Jim Lahey of the Sullivan Street Bakery in NYC. Here is the best part - there is no kneading required!
Nothing better on a Sunday morning than warm bread right out of the oven. The biggest challenge is usually giving it enough time to adequately cool before attacking it. Here is what you can expect
If you try it, I'd love to know what you think..