Every year, the day after Thanksgiving and Christmas, I make a fresh loaf of bread to eat Thanksgiving leftovers with. In past years, I would never take to much turkey home because I wouldn't know what to do with it. Now that I've started to bake bread, I've noticed that the turkey leftovers are gone within a day or two.
I recently met Bill Disselhorst, the owner of Fiore Market Cafe. He told me about Jim Lahey of Sullivan Street Bakery's recipe for a no-knead bread. I rushed out and bought the book the next day because I was so curious about the recipe. I've tried to make homemade crusty bread in the past but I've never had much luck. I could never get the crust right.
This recipe is so easy and consistently makes a great loaf of bread. The recipe calls for baking the loaf in a pre-heated cast iron pot. The inside of the bread is incredibly moist and the crust turns out really crunchy and flavorful.
Click on the link below for the recipe: