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.
1 comment:
Hi H! I have heard about this no-knead bread and I'm definitely going to try this one of these days. I'll let you know how it turns out! Blessings!
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