"Viviane" > wrote in message
...
> The newspapers in Australia have also been calling it "their" recipe! It
> looks as though it has become really popular all round the world. It's
> the usual story - success has many parents but failure is an orphan.
>
> The best thing about this bread is that it has fascinated by 9 year old
> who can't believe she can make bread so easily. After cooking, we slice
> it and freeze it. Then we pull it out one slice at a time and she takes
> it to school for lunch. It's the only thing she's eaten for the last few
> weeks. Not sure how long this fad will last.
>
> I was really pleased to be able to make a good heavy bread. The closest
> thing I've seen to it here is sourdough or turkish bread. Being able to
> make my own means I no longer have to try and find some as the best shops
> are quite a distance from home (but worth travelling for).
>
> "Janet B." > wrote in message
> ...
>>
>> "Ward Abbott" > wrote in message
>> ...
>>> This recipe made the MOST beautiful bread I have ever seen. Of
>>> course...the method and ingredients made me wonder....but WOW!
>>>
>>> @@@@@ Now You're Cooking! Export Format
>>>
>>> No-Knead Bread
>> snip recipe for NY Times No-Knead Bread
>> Yes. This is a lovely bread. You should try it. The directions tell it
>> exactly like it is and the method is easy. The bread has a lot of flavor
>> as well as looks.
>> Janet
>>
>
The baking technique is what is important, I think. I now make most of my
bread using a Le Creuset at 450F. The recipe however, is one of my own.
Graham