Last year, No Knead Bread swept through the Internet - there were huge discussions about it everywhere. It was based upon a column by Mark Bittman published in the New York Times (I'll dig out my recipe and post it another time). But since then, Amy let us know about a second version of this bread, or "Soon the Bread Will be Baking Itself." My fellow Slow Travelers have been doing it for months and yesterday, I thought I'd finally give it a try.
You basically mix a batch that's good for four small loaves (maybe just under 16oz each). I did my first one yesterday:
which we enjoyed with dinner last night (by the way, those are some of those almond fingers in the background). Then I put the remaining dough in the fridge, and tonight, just baked another loaf:
It's cooling now. This is so easy (especially once it's in the fridge), I can't imagine buying bread again! Shoot - Chris has a bread knife in hand - have to go!