There’s No Knead

Last week, mt friend Drew posted a link to Mark Bittman’s column in the New York Times about a bread recipe that required very little yeast and almost no kneading. The secret, according to Bittman, was to let it sit for a good 18 hours, letting the yeast do all the work in creating the gluten.

Anyone who’s been around these parts for a while knows of my ongoing struggle with bread. I gave up for years because I couldn’t get anything close to the heavenly stuff that came out of my Grandmother’s oven. So I was game to try Bittman’s recipe, but sceptical.

I had the loaf in the oven this afternoon when I came across a post about the bread on the Live Journal food porn community. Like everyone over there, my bread turned out fantastic, although it was not without its problems.

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