Every week, usually twice a week, I bake my own sandwich bread. I love it (and so does The Brit), but sometimes I want more. Something… heartier. Crustier. Chewier.
I decided to try my hand at no-knead bread, guessing it would pair perfectly with the soup I planned on making. I was right.
Check out that sexy crust.
Don’t let that tough exterior fool you.
Inside it’s all soft and chewy.
It’s not a great photo, but the leftover bread made amazing French Toast.
I definitely see more specialty bread in my future.
That looks so good! No knead makes it so much easier too.
Barb
Ohh, I love bread! When people ask me “What do you eattttt???” after hearing I’m vegan, I always say veggies and bread. Because honestly, I COULD live off just the two
@Marcie I’m not a vegetarian but I tend toward it and I wonder how to fill up minus tofu and fake meat. So I really like the idea of bread!
@Poopie Hi there! That is one sexy bitch but I wonder if the crust is hard to chew through. I’ve had bread similar to that and it makes my jaw hurt. I end up pulling the center out and ditching the crust, even though it looks spectacular.
Dammit Macie. I swear I noted that there is no R in your name and what did I do? I typed Marcie.
That’s Macie, MaCie. Carry on.
french toast and stale bread were made for each other. i could write a love story about them…
That bread sounds so delicious and soft! I want some!
I haven’t tried making no knead bread yet, but it looks really good.
I love that recipe…but yours looks better than mine ever has.
That is one beautiful loaf! I love making bread too… It’s such a relaxing process for me.
You made some! Yay! What kind of yeast did you use? And what kind of flour? I’m going to try it with rapid-rise yeast and half wheat/half white flour when I start my next batch today.
Glad to hear it makes good French Toast, I wanted to use it to make some Saturday morning.
That is one sexy crust. Hot!
I’m glad it turned out. Last time we talked, I think the bread was doing some kind of resting thing.
I love that bread! I made it about 100 times when I first discovered it. I’ve never tried it as french toast, that sounds awesome.
@cardio – The best thing about this bread is that the crust is crisp, not chewy. It almost ‘shatters’ when I cut it. I’ve had issues with tough crusts before too, but this one is far superior.
@Beth – I used regular active dry yeast as it’s all I had (no rapid rise), but I doubled it to ½ teaspoon. Also, I used mostly white bread flour and maybe about ¼ whole wheat bread flour.
I’m making bread for the first time, today! Hope it goes well.
Thanks for the inspiration!