Have you tried it yet? Mark Bittman shared this minimalist no-knead bread in The New York Times Dining Section a week ago today.
The recipe, adapted from Jim Lahey of the Sullivan Street Bakery, is unique because it doesn't require kneading and it calls for only 1/4 teaspoon of instant yeast.
This recipe has stayed in The Time's Top 20 Most Emailed Stories list all week. We can't wait to hear how many of you have made Bittman's bread or have plans to.
There's a stream of photos on Flickr, many newsgroup posts and active bulletin boards about this recipe on Cooking Light, Chowhound, and GardenWeb. Let's get our own started here.
Here's some of the bloggers who have posted about the bread
• Lindy Toast: Toast tried to round up all the bloggers talking about this recipe and gets some credit for creating some online excitement around this bread
• Life's a Quilt: A quilter breaks for bread
• After Hours Party (in German): International appeal for this recipe
• Concurring Opinions: Wondering how it stayed on the top emailed list
• The Wednesday Chef: Not always a Bittman fan, but this recipe's a winner
• Smitten Kitchen: Making the bread one handed
• The Buck Stops Here: Baking in a pot makes a difference
• Joe Pastry: Great photos. Don't get burned getting the dough into the pre-heated dutch oven.
Its amazing to see so many people rally 'round the same recipe the same week and then share pictures of the results. After reading so many cook's comments, I learned that:
• Many bread bakers have plans to try it again in a smaller pan. A smaller pan will make the loaf less flat.
• Some people say the bread didn't have quite enough flavor and are considering adding sugar, more salt or using different flours
• Over and over, everyone says: Best Crust Ever!
• Some complain that the dough is sticky. Yet that doesn't matter too much since you don't need to touch it.
• The recipe is driving some people to buy a Le Creuset dutch oven. That's great -- they are a favorite around here, but there's some innovation too -- with some food bloggers baking the bread in oven-safe soup pots and crock pot inserts. See our Dutch oven alternatives here.
My attempt to make this bread was doomed from the start. I used the wrong kind of yeast. It must be instant yeast to make the recipe work correctly. Still, a credit to this resilient recipe, my crust was shatteringly crunchy and delicious.
Related Links:
Knob Heads: Why No-Knead Bakers Steal Le Creuset Knobs
A New Recipe: No-Knead Bread in a Hurry
Dutch Oven Round Up
(updated: 11/26/07 CP)
chris, i had the same problem--noticed i had the wrong yeast. fortunately i noticed this before i started cooking, so i aborted.
what was it like with regular yeast? still worth making or not?
I didn't have instant yeast, either, and was too, er compromised to run around and find it. I did a little searching and learned that 1/3 tsp. active dry yeast could be used to replace the 1/4 tsp. instant, and it worked just fine for me. (It was ready at 15 hours.) Now everyone can try it, no excuses!
Rose Levy Beranbaum, author of The Bread Bible, posted about this recipe on her blog also, with some good additional information. link
My link didn't work. Try this:
http://www.realbakingwithrose.com/2006/11/holy_bread.html
So I want to try this as well... I have a 5 qt. stock pot with lid... Do you think I can just break the dough into two halves? Does the lid need to be heavy? Although this one does not have holes or anything, it might let some steam escape.
Also, anyone know what brand of instant yeast that was in the video? Anyone have a source?
So I want to try this as well... I have a 5 qt. stock pot with lid... Do you think I can just break the dough into two halves? Does the lid need to be heavy? Although this one does not have holes or anything, it might let some steam escape.
Also, anyone know what brand of instant yeast that was in the video? Anyone have a source? what about wheat bran? Whole Foods?
Can you tell I'm a bread novice?
paul, I'm going to try this sometime in the next couple days using a Corningware 4 quart pot, so I'll let you know if that was big enough. Sounds like 5 quarts would be plenty big for the whole recipe, given that a lot of people want to try it in a smaller pan.
I made this last weekend. My execution of the technique was a relative disaster, but the bread tasted good, the best crust ever, open, holey crumb.
I used 1/3 tsp active dry yeast, which I proofed in a bit of water, 3 cups of flour and 1 5/8 cups of water (minus the bit I proofed the yeast in).
My dough was just way too wet from the beginning--it was like cake batter when I mixed it up, a pond of goo when I poured it out after the first 18-hour rise, unable to be folded onto itself much less be formed into a boule, and clung to the dishtowel like a frightened child to its mother. I was able to scrape it into a pot (4 qt Calphalon chef's pan), but left a good deal of dough on the towel. I baked for 30 minutes, removed the lid, then baked another 10. Crust was dark and bread was severely stuck to the bottom of the pot. We dug out pieces of it with our fingers, savagely, and were not disappointed with the end result. Charred bits of bread were difficult to eradicate from the pot in the cleanup phase.
Changes I will make next time. Scoop out the flour instead of spoon it into the measure (that's what he does in the video--probably adds a good amount of volume as opposed to the scoop and level approach). Add only enough water to make a wet, shaggy dough. (It was raining here when I made the bread, so maybe the relative humidity had an effect on the finished product.) I'll do the second rise on a Silpat or parchment to prevent the sticking, and I'll use a round of buttered parchment on the bottom of the pot to prevent sticking. I might bake it off with the pot on a pizza stone to help regulate the temperature in my terrible oven.
Last week I was preparing for a dinner party and remembered reading Bittman's article for the no knead bread. What I forgot to read however was the second half of the title- "let time do the work." I equated no knead with -- quick.
Then as I started preparing- I realized- oh no-- This take 22 hours!
I can't wait to find 22 hours when I can make this bread!
Yikes - I don't know if I'd put a stockpot in the oven... Just make sure that's safe before you do!
I used the wrong yeast, too. But I went on, and the bread basically cooked up to be a damn dense focaccia. I'm trying again tonight -- I too have only a 4 qt. cast iron so I'll split dough in half and try that.
I made it and was highly skeptical the whole time, but damn if it wasn't the best bread I've made yet. Click on my name to see pictures.
I've made it twice, and it was just perfect both times. Really a terrific recipe..and so very much easier than any other good bread I've made. I thought the crumb was terrifici, as well as the crust.
I used an oval shaped Emile Henry ceramic 6 qt covered pot.
Does anyone know if the stonewear insert from a crockpot can go in the oven? Maybe with foil on the top instead of a regular lid? The manual and website both say that the stonewear is "ovensafe" but I can't find any temperature ranges. I love my crockpot and don't want to do it any damage, but i'm also aching to try this bread and don't have time/funds to buy a dutch oven at the moment!
i made this last weekend, with half whole wheat and half white. actually - my 6 and 8 year old kids did most of the 'work'.
it came out great, and i bought some rye flour to try it with too.
i used a corningware casserole dish with a pyrex top. it didnt stick at all.
i'd like to use something smaller too - so it isnt as flat - anyone try this with a pot? ( mine are ordinary - not cast iron or enamel - and although i'd love an excuse to buy another kitchen item, in the intrest of space, i'd rather not.)
Also, I gotta say, I miss the decorative artisan scoring on the top of the loaf--I love those distinctive slash marks and the inevitable 'ooh and ahhing' that happens when you set it on the table. This bread looks like it has a good crumb and a good crust, but the uncut loaves look kinda...unshapely and lump-like in the pictures I've seen so far.
Well, I used active dry yeast but tripled the amount to 3/4 and it worked perfectly....I think that is the standard.
I think the recipe should be amended to include both types -- instant yeast can be hard to come by.
I have made this twice so far. The first was whole wheat. I actually had to add more water to get a wetter dough. The crust was fantastic but I though the bread itself was a little heavy. Second time around I decreased the whole wheat flour and added some honey. Made the dough a little too wet that time, but it was still OK to handle. The bread was still a little heavy, but better -- and again, the best crust ever. Nezxt time around, I'm going to try all white flour with some asiago cheese and maybe some olives.
My husband loves the bread but is pouting because he has lost his primary function of dough-kneader in our household. Only drawback is you definitely have to time it all out -- I started my loaves around 11 p.m. and they seemed OK when I got home at 6:30 p.m. Of course, that meant no bread until 9:30-ish, but it made a great evening snack. So don't be afraid of a very long first rising!
Lisa -- did you start the active yeast in water before adding it to the mix? Did you need to add sugar to feed it? Deb from Smitten Kitchen also talks about her yeast switch above.
I wish FreshDirect had instant yeast here in NYC, but they don't. Is it something usually available in big grocery stores?
Here is our thread about it:
http://www.thefreshloaf.com/node/1437
Made the bread this weekend. Divided it into two small loaves, baked one in a 2.75 qt cast iron dutch oven and one in a 2 qt ceramic casserole. I think you could probably get 2/3 of the dough into the 2.75 quart pan with no problem, all of it if you didn't mind a misshapen loaf.
Both loaves were round, with a beautiful crust and a lovely texture. Neither stuck to the pan at all. Flavor was a little bland and I over-floured the towels so a ton of excess flour got dumped into the pot with the bread, producing a tough bottom crust.
Has anyone tried a "traditional" dough baked in the cast iron pan? I'm wondering how much of the lovely texture is due to the baking method and how much is due to the prep method.
I cheated. I made a sourdough dough (for a one pound loaf) with NO yeast in my bread machine. I took it out before baking, and let it rise again on a floured towel. I used a smalled dutch oven (about 4 qts.) and the bread was FABULOUS. Great technique. It was high, light, with a terrific crust. It was all I could do to keep from eating it all in one sitting.
It's a sticky mo-fo. But nice crumb.
I also used the regular Fleischman's active dry yeast, and it was just fine.
What I did:
I mixed the same quantity of dry yeast as the recipe called for (was it 1/4 tsp.?) straight into the flour and salt. Then I heated my water (1 5/8 c.) to the 120-130 degree range before mixing it into the dry ingredients. It worked perfectly.
(These instructions are printed on the back of the sachet for "non-dissolving recipes," ie., no proofing needed.)
I'll be on the lookout for instant yeast when I finish this batch, for simplicity's sake, but there's no need to special order it if you can only find active dry in your store. Just heat the water.
OK Here's my story
1. Fleischmann's instant, but not RapidRise. Used 1/2 Tsp instead of 1/4
2. Sticky Sticky Sticky. It stuck to my silicone Silpat, which is a first.
3. Didn't add enough flour and rushed the second step. Half the batch was permanently glued into the towel. Threw away towel.
4. I used a white ceramic 3 qt souffle dish, which I preheated, topped by a 'fits-all' flat metal skillet lit, which I didn't preheat because I didn't think it would be safe. Or matter.
5. Didn't get much rise out of it, a little higher than biscotti and kind of the same shape when cut cross wise.
6. Best Bread Ever. HUUUGE holes and crackly crust. Pleasantly salty/sour flavor.
7. My Sweet Honey went so far as to ask for more!!!!
I tried it again last night. First try this weekend produced a foccacia like lump. Second try last night...I don't know, I'm totally not getting the lift from the yeast (and I'm using the right kind). So it was dense again. And I used a 4qt dutch oven, which was fine, because I didn't get the lift. And never in the process am I able to create anything that looks like dough that you can fold...only a lumpy wet mess. I think I'll give one more whirl to this recipe when it isn't so humid. As much as I enjoy the process, I'll be curious to see what my ConEd bil is this month.
I tried it last night. Very easy, good results. My boyfriend threaten to eat nothing but bread for dinner. (Click my name for pictures.)
Am I the only one who didn't like this bread? I used regular yeast and King Arthur flour. Everything worked as the recipe said it would, except the top crust burned a little. I attributed that to using a smaller, 4.5 qt dutch oven instead of a larger one (Le Creuset), thinking maybe the bread was too close to the lid.
Very nice, crisp, crackling crust and chewy interior. But we were really disappointed in the flavor. Rather blah.
So where is the receipe ?
I made it last weekend. I had active dry yeast so I increased it slightly and disolved it in warm water before adding to the flour. (n.b. Instant Yeast is also called Rapid Rise Yeast used for bread machines.)
I also decreased the water to 1.5 cups because many on the NYTimes forum complained the dough was too wet.
It all worked out as planned. Baked it in my Le Creuset at 450 degrees (the video on NYT calls for 500+ degrees, the receipe reads 450, and Le Creuset recommended their dutch ovens go no hotter than 450 degrees).
The bread was near-perfect. The crust was crispy; inside slightly too sticky, but nothing a little longer in the over couldn't solve.
It's super easy to make. Great results. However, it was very anticlimactic. It tasted exactly like the loaves I buy from the local "artisinal" bakery, where I will continue to purchase my bread a few hours before I make my [mostly impromptu] dinners.
I will definately save this recipe for that day when I live too far from a bread maker.
Has anyone tried this in a cast-iron pot with a dark interior (such as Staub)? Would baking it in a dark pot burn the crust?
I used a 5 1/2 quart Calphalon anodized Dutch oven (= dark interior), and it turned out absolutely perfect - click ny mae for a photo. As per the recipe, the pot was heated in a 450 oven for 1/2 hour; bread was baked with lid on for 1/2 hour and ca. 18 minutes with lid off. I don't think you can go wrong with whatever pot you use as long as it can withstand the intense heat.
Jim Lahey commented on his World Table site that by "instant" yeast he just meant regular granular, not fresh. I've gotten my best-looking loaf using a 3 qt. ceramic pot. I posted a picture on my blog. Haven't cut into it yet.
I long to try this recipe but, here's the trouble, I do not own a Dutch oven. My flatmate does but I am a bit concerned about the high oven temperature... I wouldn't want to damage the pot.
I have been wondering about the possibilities of baking this bread in a terracotta pot or Römertopf. Did anyone try this? Do you think it would work (the topf will have to be soaked in water and I am not sure if it can be heated while empty...) I'd love some feedback and ideas about this! Otherwise I'll just have to borrow a Dutch oven from my mum.
Sincerely,
Nine
The recipe is still available at the NYTimes. Try http://www.nytimes.com/2006/11/08/dining/081mrex.html?em&ex=1163739600&en=189572cdbccdb348&ei=5087%0A. Or try this http://tinyurl.com/yhqyyq. The links are on my blog. Another great source is the eGullet site. I believe there is a discussion there on the use of Romertopf pots, as well.
I just tried it out. I inadvertantly left it for 30 hours, but it didn't look much different, so I doubt it had an effect on the final product. I did the second raising on a floured silpat and covered it with cling film and a damp tea towel. I know from other bread making adventures that getting dough off a tea towel is nasty.
I cooked it in my IKEA 365 stainless steel pasta pot since I didn't have anything else covered that could go in the oven (except for some very shallow casserole dishes). It worked out fine. I got the lovely airy crumb and crisp crust as promised and it was a nice boule shape. The texture was a wee bit gummy, but I suspect that just requires a tweak to the cooking time. I did 30 mins/26 mins. I'll probably toast the rest, which will solve the gumminess problem.
Success using a Stoneware baking dome. I didn't want to buy another pot, so I tried my Pampered Chef dome and used a pizza sheet as the cover. I also reduced the water to 1 1/2 cups thanks to Rose Levy Beranbaum's blog. The crust was crisp and the bread delicious.
Römertopf does work just fine - see BakeMyDay at
http://bakemyday.blogspot.com/2006/11/bread-for-dummies-bread-around-world.html
I've done this twice and will be doing it today or tomorrow.
I made it over the weekend.
I am a fairly experienced bread baker, but was not sure how this was going to work out after reading all the comments in many places.
My bowl of dough was not wet or sticky AT ALL, just kinda regular like any other dough. However, it rose nicely, and I left it for 18 hours. I used regular active dry yeast (slightly less than 1/2 tsp.) and bread flour. I used both flour and wheat bran on the towel, and the wheat bran gave it that nice, artisanal look.
I baked it in a LeCreuset-ish 4.5 quart oval dish, and it came out beautifully. I have a convection oven, where you have to adjust for faster times, so I baked it 22 min. with the cover on, and only 15 with it off, at 450 (my oven self-adjusts for temp).
Next time, I think I'll try adding some roasted garlic and rosemary.
What a great hostess gift this would be with a bottle of olive oil!
I tried this recipe two ways: a regular loaf (which as others have said, turned out fabulously) baked in a clean roasting pan, and adapted for dinner rolls (click my name for how-to)
How is this possible?
How come my dough is so dry?
I am a bread novice and my attempt at this recipe seems to be failing. I mixed up two batches and the in neither case did the dough come out wet or sticky or anything other then DRY. Powdery dry. Dry four left in the bowl.
The first time I used the type of measuring cup that one levels and for the second attempt I used a pyrex measuring cup. The first time I used 2 cups bread flour and one cup wheat flour. For the second attempt I used just bread flour. My apartment is sort of cool so I suck the dough in the oven to rise. Any idea what I am doing wrong?
EmmaC: I made this in the insert of my crock-pot (I think it's a 5-qt?). My reasoning was, it's made of ceramic, so what's going to happen to it? In fact, my mother-in-law uses the insert of her old crock pot as a casserole dish, since the heating part no longer functions.
Anyway. The bread turned out beautifully in the crock-pot, and since the pot is smaller than the size recommended in the recipe, the loaf comes out taller, like a regular boule. The only thing to watch out for is the lid of your crock-pot; mine has a plastic handle and I didn't want that to melt in the oven. I used a lid from one of my other pots, which fit perfectly. It was oven-safe glass with a metal handle, but I think a TIGHT foil lid would work as well. The idea is to keep the moisture from the cooking bread inside.
I went out and bought a pyrex dish to bake this bread in. The biggest I could find was 5 liters. the dough was just lost in it. Bread came out with great flavour but very flat. Now I have a 3-liter pan, and hte dough actually fills it, but is the loaf supposed to be so flat? I need something for sandwiches.
Has anyone tried baking this in the bread machine? I tried it for the shape but used a cycle where the dough got kneaded and the result was not very nice. I'm going to try another loaf on the bake-only cycle.
Flavour is fantastic though.
Made this recipe twice. Good home version of steam injected oven bread -- something that I've struggled to make for years.
Following a tip from Cook's Illustrated, I've added a half cup or so of multigrain hot cereal mix for some crunch and flavor. Resembles a pane integrale.
Give thanks for good bread and happy turkey day.
During the last rise I put the dough on sesame seads instead of corn meal. Terrific!!! I've made this bread daily for the last two weeks, my friends are loving it.
I am on my sixth loaf - I created this web page to document my methods - http://www.aresrocket.com/bread
Its worth the effort!
i did not use a pot at all with my bread. i made my no-knead bread in a casserole covered with aluminium foil! my oven is not working propperly so i had to switch to my mini-oven/grill-thing. and i don't have a mini-pot which could fit in there.
nevertheless the bread turned out really delicious and my non-pot version did no harm to the outcome :)
though i am a big fan of austrian dark bread this one is definitely worth making again!
I just discovered this site and blog post while browsing for information on finding a cast iron loaf pan. Interesting post and comments. I'm going to give this bread a try.
For those who are looking for a true "quick" bread recipe, that also involves no kneading, you might want to consider an Irish Wheaten Bread. I posted a recipe as well as a photo of how it looks.
I've been baking Irish Wheaten for decades - my mother would make it for me when I was a kid.. so after I was on my own, had to learn how to do it myself :)
It's a simple bread recipe that we brought with us when we emmigrated from Northern Ireland to Canada.
If you do try this bread and have problems, don't give up. Drop me a line and I'll help you out. Once done properly, this bread is wonderful, and indeed, easy to make. Irish baking was developed around "quick." Back in 1970, my grandparents didn't have electricity in their home let alone a telephone - in the rurual areas, quite common. So, it was normal for folks to just "drop by" for a chin wag. Irish baking therefore, was meant to be quick and easy, so the baked grub could be practically into the pan or on the griddle as the guests were walking in the door.
A couple of quick tips - experiment with the whole wheat. North American whole wheat is not exactly like Irish Whole wheat. The closest is probably something that used to be called here in Canada, as "Graham flour," but now called, where you can find it, "whole wheat with bran."
I have better results with "self rising" whole wheat flour, myself. You do want the bread to rise somewhat, but as you'll see from the recipe, the rising agent is baking soda.
Indeed, this is one of the reasons why it is so "quick" to prepare - although at first, you might not find it such - but with practice, you can prepare the ingredients and have the dough into the oven in five minutes.
And indeed, the sooner the better, and the less "kneading," the better, because the baking soda starts to react immediately with the buttermilk.
Don't have buttermilk? No problem. Just add some vinegar to regular milk.
A forewarning on my blog - it's a bit political and many find what I have to write about as being on the "controversial" side ;). If you're not into controversial stuff, don't bother clicking around much, but enjoy the Irish Wheaten anyhow :)
Update - looks like the html I used to link directly to the Irish Wheaten bread was stripped out of the comment. I've modified my URL address so that you can just click on my name in this comment and go directly to the Irish Wheaten recipe, if you're interested.
I made the bread divided into two sections and it came out fine if the slightest bit over done.
One of the pots was caphalon and so dark inside--for the person worried about that.
(I'd put both in for 25 minutes instead of 30 because of the smaller size.)
I used regular yeast and dissolved it first in warm water because I did not have, in fact had never heard of, instant yeast. I'm relieved reading the comment that the instant yeast was meant to be regular yeast. Why? because a quick google search revealed that instant yeast is a GMO. Not sure if that is true but I plan to avoid it just in case until someone tells me otherwise.
Alexandra, I just tried the bread recipe myself - started it last night, baked it tonight. Turned out wonderful.
I'm wondering if you try the recipe without dividing it if you'll get better results as far as "over done."
I'm about to start more tonight! It's so easy.. and I'm going to experiment with whole wheat, as well as all purpose flour with rosemary, and maybe poppyseeds for another experiment.
Alexandra, where are you finding that instant yeast is genetically modified (if I'm reading your "GMO" correctly)? I have not heard anything about that and can't find any evidence online.
Kitt, Alexandra may be referring to this:
"Rapid rise yeast, also known as instant yeast or quick yeast, has been genetically engineered from different strains of yeast to produce breads that can be made with only one rising."
~ http://whatscookingamerica.net/Bread/yeastbreadtip.htm
Personally, as a winemaker, I don't see the problem at all with "engineering" different varieties of yeast. If man did not do this, then we'd all have to rely on whatever yeasts are available in the air.
Crossing different yeast straings together in order to get yeasts that will act predictably under whatever circumstances, is a "good" thing.
Oh, I see. Kind of like a kennel's breeding program to produce superior poodles, yes? it's not crossing yeast with, say, jellyfish? I wonder if there's a technical differentiation between saying genetically modified and genetically engineered. Must research.
But on topic, I've got my first loaf of no-knead bread resting before baking right now. I have a feeling it's not going to turn out, but we'll see.
"Kind of like a kennel's breeding program to produce superior poodles, yes?"
I really don't know if this is an accurate analogy. Perhaps a closer analogy would be breeding a poodle with an Australian Shepherd to end up with a non-yappy beast that has strong teeth, lol.
Crossing different yeast strains to find a resulting strain that offers characteristics that one wants in a yeast.
Yeast with jellyfish? Hmm.. Jelly rolls, anyone?
Kitt - if you just started the bread, and it's resting - give it a good 12 to 18 hours - before you notice a real significant rise in the dough - I'd bet it will turn out great!
Hmm, I never thought of Aussies as yappy, but OK! Thanks for the explanation.
Yes, the bread turned out just dandy. Now I know you really *can't* screw it up.
As it turns out, I was using regular active dry yeast, but that didn't hurt it. The dough sat for 20 hours in my gas oven, which is maybe 75 degrees with the pilot light going. (The rest of my house is usually 60.)
I was happy to have hints about using less water and more salt, and covering the pot handle with foil. I rested the dough on parchment paper under the bowl it rose in.
I've been handing out slices along with copies of the recipe at work. The loaf's almost gone!
"Hmm, I never thought of Aussies as yappy, but OK! "
No - it's Poodles that I think of as yappy :)
Believe it or not, when I was growing up, I owned a poodle Aussie cross. An interesting dog to be sure.
Glad to hear the bread turned out for you, Kitt.
We're going through more than a loaf a day here, with folks visiting, and my eldest son, 18 years old, visiting me for the week.
Now that you've got it "mastered," try experimenting.. the other favorite is when I add two tablespoons of poppy seeds to the dough.
Next experiment is raisins and cinammon. :)
As far as water, I'm using a splash more than 1 1/2 cups.
Some little poodles might be yappy, but not the big ones! (That's what I've got. Strong teeth and all. I like Aussies, too.)
Second loaf is going in the oven in an hour This time it's got a little whole wheat in it, and I saved out a bit of the dough to boost the flavor of the next batch. (Hints from the Baking with Rose blog.)
Poppy seeds are a great idea. I might also try mashing sesame seeds into the top.
"Some little poodles might be yappy, but not the big ones! (That's what I've got. Strong teeth and all. I like Aussies, too.)"
Heh.. well, I've gone from a big German Shepherd to a tiny, cute Maltese. I think it's similar to "small man syndrome" - that tiny thing growls and barks as if he's something big and nasty, hehe. The fun thing though is that he's a chick magnet.
Sesame seeds sound like a great idea too! Let me know how the next batch turns out - I'm hoping to try raisin and cinammon later.
Turned out great! The dought was a little moister this time, almost on the edge of unworkable, but I managed to get it into shape, which included rolling it over a layer of spicy sesame seasoning and a sprinkle of coarse sea salt. Tasty!
My Le Creuset oval dutch oven seems a wee bit big for the loaves, so until I find the right size container, I'm going to experiment with something else I do have, a posted by Kitt on 2006-12-06 22:44:57