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I make a loaf of no-knead bread almost every week. I was a little late to get on the bandwagon, so maybe the novelty will ware off.

I still haven't tried the no-knead recipe. I read a few bad reviews when it first came out on the scene, but since then I have heard a lot of positive opinions. I should get around to trying it myself.

I have a batch started to bake tomorrow. Should be cool & a bit rainy, so perfect for getting the oven & kitchen nice & toasty. Sorry, no pun intended...

I think that I would bake no-knead bread more often, if only I had my Le Creuset dutch oven in London with me this year! Alas, it's safe and sound in storage in Chicago. But also, there are so many great bread recipes to try, that I don't feel at all limited by this one trendy recipe.

On the other hand, that nytimes chocolate chip cookie recipe has become my standard. Of course, I bake other kinds of cookies too! But, when I'm going for a classic chocolate chip recipe, that's the one I turn to.

It's a wonderful recipe, and couldn't be easier! Such a great introduction for people afraid of making bread! I've also tried the Cook's Illustrated "Almost No-Knead Bread" recipe, and found it to be just about identical, as far as the finished product goes. Of course, variations will arise due to humidity, temperature, etc., so you can't perfectly compare the two unless you make them at the exact same time.

I made it a few times last year, but this year, I'm too busy making every other bread in the world to keep making just that one! (My project this year is to make a different recipe of bread six days a week for the whole of 2009. I'm documenting it on my blog, if you care to take a peek!: http://www.abreadaday.com )

I am waiting to buy a pot... I am so cheap when it comes to stuff I really need. I am sorely under-equipped in the kitchen.

or would it be unequiped

I bake all my own bread, but I like kneading and I think it tastes better.

I only made no-knead bread once. I like kneading bread, and I thought the no-knead bread was totally flavorless.

i thought you were joking until i read some comments! i cannot imagine my life before no knead bread. i like to eat good food, but i hate spending hours in the kitchen. no knead bread is the best of both worlds! i have a batch going all the time. i've made probably 50 loaves since i found the recipe in november 08, exerimenting with dill, rosemary, garlic, butter, cooking times, seeds, salt, or oil on top. my recipe has been changed to where i have eliminated some unnecessary steps and i time it so i cook it in the morning so it's ready and fresh for that day.

now that i can easily make fresh homemade bread so easily, i could never go back to buying it at the store. it's like someone who's always drank instant coffee and has just discovered fresh ground. you simply can't go back!

one more thing - those who tried the recipe and didn't like the flavor - adding more salt made it perfect for me. i put in 1 3/4 tsp salt for 3 cups flour.

I like Ozarque's recipe -- just bread pans, no large pots needed.

Lately, the refrigerated dough has been used to make stovetop naan. Mmm, ghee and little charred bits.

Recently, all the refrigerated dough has ended up as stovetop naan. Mmm, ghee and charred spots, and quick!

I don't make it every time - depends on what kind of bread I'm in the mood for. It is lovely bread, though. I don't have a Le Creuset, cast-iron pan, etc., but that shouldn't stop you. I just cut the dough in two and put it in two Corningware dishes (one isn't big enough). Really, as long as you have an ovensafe pot (or two) with a lid, you're good to go.

No-knead bread got me into bread-baking, but I rarely make it anymore. I've moved onto "real" bread now, just made Brioche this past weekend for the first time! See my bread baking at: http://achefsdaughter.com

I answered yes. I'm still thrilled with how easy this is. I didn't discover no-knead bread until the beginning of this year, so I have a couple of years of catching up to do.

I use a modified version from Artisan Bread in Five Minutes a Day so I can just bake it on a baking stone. I don't make it very often--I prefer to knead and bake whole wheat bread--but I do have some dough in the fridge now for an Italian feast tonight. Yum.

I no longer use the recipe from the NY Times. I do use the "Artisan Bread in Five Minutes a Day" recipe, also no-knead, instead. It is easy to do and everyone loves to eat it. I get great results and lots of requests to make it. I would highly recommend trying it and find this recipe a lot easier to manage than the one from the NY Times. "Artisan Bread in Five Minutes a Day" contains lots of recipes for other things and I've made great no-knead pizza and pecan rolls too.

@Chusmabilly [and others] - IKEA makes a servicable dutch oven for less moolah than LeCreuset (although, I have to say I use my LC(s) all the time -- purchased from an outlet location)... even Mario/Martha/& 'that EVOO idiot' has a dutch oven in their collection & you can typically get them on sale/clearance in dept. stores or TJ Maxx, HomeGoods, SteinMart, etc.

Worth every penny. I braise stuff all the time because I have it... not just for bread! (although the bread is tasty)

I just don't think the flavor is worth it. I can bake sourdough bread in the same amount of time, letting my mixer do the kneading if I need to, and the taste is miles above no-knead. I tried it twice, once using the NYT method and once using the Cook's Illustrated method, and I wasn't impressed either time.

I do, however, bake my sourdough in my dutch oven so I don't have to mess around with steam, so I'm glad to have learned that technique!

I am addicted to the Artisan Bread in Five Minutes a Day cookbook! I am actually about to put a whole wheat loaf in the oven to start my day. There is nothing better than fresh bread! I have a 8 1/2 month old son and I can still find time for fresh bread with these amazing recipes.