My parents have been traveling the country for nearly two years and last week finally arrived home (the picture was taken in June 2009, when my parents flew back for a short while to attend Marlo's graduation from high school and my graduation from law school - even though I was actually a licensed, practicing attorney by then). Let's just say that I am very happy they are home. Yay!
Ever since the first time I made No-Knead bread, my dad has been a fan.Within two days of arriving home, mom called and said, "Your dad wants you to make some of The Bread." I made two loaves right away.
Yesterday, I mixed up two more loaves, this time one with rye and wheat flour, and a second with regular all-purpose flour with some wheat germ mixed in. We'll see how my improvising works out. I set them to rise yesterday and overnight in the oven with the light bulb turned on for warmth.
Normally, I gripe pretty heavily about waking up early on the weekends - which I usually do because my Internal Clock doesn't get The Memo that it is time to sleep in and unfortunately Internal Clock has lifetime tenure and cannot be fired. However, today I woke up at 7:00 a.m. and didn't mind it at all because I fixed the bread up for its final two-hour rise, and get to bake it at 9:00 a.m., just in time for a fantastic "Dipping Eggs" breakfast (*note, the picture below is sans No-Knead Bread).
No-Knead Bread is baked in a heavy lidded Dutch Oven in order to mimic the effect of a professional baker's steam oven which creates a great crust on the bread. I bake mine in my red Le Creuset pot that I got out of the law school experience. Still hate law school; still love the pot. It makes me feel all warm and well, domestic, I guess.
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