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Monday, May 17, 2010

Bread Head

Anyone who puts the phrase “no work” on the cover of a cookbook has instantly stolen my heart.

While I like to consume bread (you no-carb suckers have absolutely no idea what you are missing) baking it is a whole other story. I have memories of summer camp, in the kitchen, kneading dough until my forearms were aching and I had a cramp in my neck – all at the tender age of eight. I remember thinking to myself, “why didn’t I choose to ride horses?”



But Lahey, founder of New York’s Sullivan Street Bakery, has devised this amazing “no knead” method that involves quickly (key word) mixing all necessary ingredients together, letting it rise for 12 – 18 hours, doing a little more two-minute magic followed by two more hours of rising, throw it in a cast iron pot and less than an hour later…..fresh bread!

Recipes include:

Walnut bread, banana leaf rolls, fresh corn bread, celery root pizza and sweet focaccia.

And here is what I made this morning: Apricot Almond bread.


Buy the book! Your forearms will thank you. And so will your gut.

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