Friday, November 09, 2007
The Bread of the Month
A few months back, the New York Times' own Mark Bittman featured a no-knead bread from the Sullivan Bakery. For a while, I think this was one bread recipe tried in kitchens all over the world. I would visit blog sites and this no-knead bread would keep popping up. This is my own Sullivan bread served still warm, with some Italian salami.