Bread baking

I am fortunate to own a Pampered Chef  baking bowl.  I don't know how long ago they were taken off the market but I love mine.  It bakes up the most moist roasted chicken you can imagine.  Well, I have a new recipe for my bowl.  Have you heard about No Knead Bread?  The original recipe was in the New York Times. I have looked at several versions of the recipe and have adapted one from Kimba at "A Soft Place to Land".  Here is the link to her post about the bread.  Kimba does a great job with the recipe and tutorial.


This is my adaptation. I add 1 tablespoon of granulated sugar to the flour, use regular unbleached flour and add about a tablespoon of gluten.  I also only take the lid off for about 5 minutes at the end of the baking cycle.  I use the same baking time - roughly 45 minutes - and then I stick it with my instant read thermometer to be sure it reads 210. I do suggest you take a look at your bread about 35 minutes into baking to see how it looks.  If it is browning just fine, the 5 minutes at the end with the lid off should be sufficient.  I have found that if I take the lid off for too long it gets darker than I like.  The texture of the bread is wonderful and makes incredible toast.  It is fabulous still warm from the oven and torn off in chunks.  I like to drag it through a little extra virgin olive oil or slather it with butter.  A word of caution...this bread is so easy to make you will want to make a fresh loaf every day and I am betting your waistline will not thank me!