Like everyone else who saw the no-knead bread recipe that ran last month in the New York Times, I've been a little obsessed, trying variations in flour and toppings. This batch is raisin-cinnamon, baked in a Le Creuset paté terrine (with foil to cover the vent hole and ensure a snug fit of the lid). I cut the dough in half to fit. Yum!
That loaf looks good, Kitt! As I wrote over at the apartment therapy blog, my raisin/cinammon loaf turned out very dark and with rasins coming out the seams :)
ReplyDeleteI'm going to give it another try though.
By the way, if you are interested in a pic of the first completed Oak bookshelf, here it is!.
I'll have to take a look at your blog more closely sometime. Ever up for doing an Aran wool sweater?