Thank you Jenny! I’ll be doubling this recipe next time and making 2 loafs! Would have loved a crunchier outer crackle…(wondered if leaving it more time in the oven would have done the trick) but honestly, it was really quite good as is. Still tasted good, but in truth, the first loaf, as is, was my favorite. Wrong move! The moisture of the lid with the heat just shrunk my loaf to 2 inches all around, and removed the crust like outer layer. I took it out of the oven and left it covered and forgot about it. I made a big goof on the second loaf…I want to share this so it doesn’t happen to anyone else. ![]() I made some roasted garlic, parmesan cheese butter that took this off the top! I made the other loaf with chopped sun dried tomatoes, Lawry’s Garlic Salt-(2-tsp), parmesan cheese, crumbled rosemary and a bit of chopped fresh thyme for an Italian dinner. I actually made another one right after because one would not have been enough for 3 people. I look forward to checking out more of your recipes, especially the Polish ones, as my husband’s family is part Polish and my heritage includes a Hungarian side to it. Definitely a keeper! Thank you, thank you. I’ve got to say that it made a lovely boule, with a beautiful caramelized crackled crust in a very short period and went perfectly with my soup! Most fast rise breads are tasteless but not this one. of vital wheat gluten for a boost to my AP flour. I subbed a ½ cup of my sourdough starter for a portion of the water and flour as I’ve found that even a small portion can add that tang to my breads and pancakes, etc. I stumbled upon your video for your “Faster No Knead” bread which was a delight to watch, as your love for cooking shone through! Still wasn’t fast enough (and boy, was I asking for a lot, as know full well the importance of long rising times, but a girl can hope!) but then found this recipe of yours on your site! I went for it with a few tweaks, as I love to tinker with recipes. I regularly make homemade sourdough but of course that is an overnight task. Yesterday, I was looking for a bread recipe that would be quick enough to be served with my homemade beef and barley vegetable soup that I was cooking. ![]() I have made dozens and dozens of loaves of this type of bread and trust me when I say it ain’t brain surgery, it’s kinda hard to mess up and even if it isn’t perfect it is still good. I always add a dash of vinegar to my no knead recipe just to give it a tiny bit of tang. It turned out to be just the right size and shape for making muffaletta. I wasn’t sure how well a whole batch would bake in a toaster oven so I halved the recipe. ![]() It was the best loaf of no knead I have ever made. When that was done I slid the parchment with cornmeal off onto the hot sheet, sprinkled with some everything bagel seasoning, topped it off with the hot cake pan and baked as the recipe called for. I heated the tray and the cake pan in the oven while dough was resting. For the second rest, I placed the dough on a cornmeal covered piece of parchment and put a bowl over the top of it. I had to bake my bread in my (large) toaster oven using one of the trays from the oven and a metal square cake pan for the cover. I finally got to try out my Danish dough whisk, my ‘real oven’ quit about the time I got it. Let it cool at least 15 minutes before slicing. Return, uncovered, to oven and bake 10 - 15 more minutes.
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