My friend Christina makes this amazing bread, or boule (French for “ball”), nearly every day. It’s perfectly crusty on the outside and perfectly soft and delicious on the inside. Best of all, it’s incredibly easy to make. No kneading! The trickiest part is getting the timing right because it’s about a 20-hour process. But don’t let that intimidate you. Mostly the bread just sits on the counter while you go about your business. You can read about why the no-knead method works here. You do need a heavy covered pot of some kind (cast iron, enamel, Pyrex, or ceramic) that can fit in your oven. I use this Martha Stewart cast-iron pot, which I bought on sale with a coupon at Macy’s. Target has lots of options, too.
The recipe is from Jim Lahey, courtesy of The New York Times. Give it a try and let us know how it turned out! One last thing: if you have leftover bread, you don’t need to wrap it. Just put it cut side down on a wooden cutting board, if you have one. Your counter would work, too.
- AmberLee at The Giver’s Log has cute printable thank-you notes. She also has some thoughts on finding balance. I like the one about life being tricky when you’re a capable person.
- Day 8 of the Push-Up Challenge. Things are getting serious.
- Need some help sticking with your resolutions this year? Read this article about how to accomplish your goals in life. You’ll be glad you did.