I am in love with No-Knead Bread (NKB). I was introduced to NKB by The Minimalist, Mark Bittman from the NY Times. The recipe is super easy. All you need is flour, salt and a tiny amount of yeast. The trick is letting the dough rise for 18 hours and baking the bread in a covered soup pot. This bread comes out crusty on the outside and super soft on the inside. My adaptation includes green olives and red onions, but you can add whatever you desire. Give it a try!!!
