This weekend I decided to make No-Knead Bread from the New York Times. I've been holding back for awhile since this bread takes quite a long time to make. Well there isn't a lot of actual making time but there is a lot of waiting time.
I wrapped the handle for my Le Creuset pot lid in foil because you bake the bread at 450 and the pan is only guaranteed up to 375. The buyer at work said not to worry but that wrapping it in foil might be a good safety precaution. Better safe than sorry!
This bread came out delicious! I was worried because the recipe called for Instant Yeast and for some reason I bought (non-instant) Active Yeast. This just meant that instead of 18 hours of sitting, my bread needed to sit for about 28 hours.
I wanted to eat the whole loaf! I'll make this again but ummm with the right yeast this time.
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