A few weeks ago, I posted a video featuring Mark Bittman of the New York Times and his recipe for No-Knead Bread. We decided to give this recipe a try because it is just too insanely easy. Like risotto, baking bread is simple but requires time and patience. We used a tad more wheat flour than Mark Bittman calls for and let the dough sit for 18+ hours. After letting it bake in our Le Creuset dutch oven for about 40 minutes, out came a hearty delicious loaf! Very rad.
It’s amazing how many uses the Le Creuset dutch oven has.
It’s also amazing how many Le Creuset items we have at home (this picture doesn’t include another French oven, little ramekins, and baking dishes the Chris + Melissa household contains.) You can’t go wrong with this brand. Pricey, but SO worth it if you’re always in the kitchen.