That No-Knead Bread
Just over a year ago, Mark Bittman published the recipe for Sullivan Street bread in the New York Times. It’s basic, slow rise white bread made from a messy, unkneaded dough, though it’s easy enough to vary. I haven’t made any other basic bread since, just brief forays into pizza, naan, and non-yeasted breads. It’s gotten to the point where I’ve memorized the proportions, though I do check on them every now and then, just to keep myself honest.
I made four loaves this weekend. This bread the lynchpin of my Thanksgiving plans this year: dressing, bread pudding, and table bread.
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Tags: Baking, bittman, bread, thanksgiving2007