S recently brought home a book from the library titled, "No Need to Knead" and what a find it has been. I love fresh baked artisan breads (and have the bazooba to prove it!) but making them seemed time consuming and intimidating. Not any more. This method uses ONE BOWL, the dough is stirred with a spoon and the overnight refrigerator rising gives it the texture and taste of an expensive store bought loaf. Best thing is the loaf is made without fat! We have enjoyed the first experimental loaves hot out of the oven for lunch the past week and are now tweaking the recipe to incorporate more spelt, less white flour. Yummy, yummy in my tummy.
