There are a lot of people on the Cooking forum who said the same thing. And I am sorely tempted! Sounds delicious. Nothing like a bowl of hearty soup and tasty bread.

Coconut shared the No Knead bread receipt with me, and that's the only kind I make anymore. You can put this in a bread pan, and rise it like a traditional loaf, and it's easier to make up a batch of this than walk down the isle at a grocer and pull a loaf off the shelf.

It takes.....literally......five minutes to make it. I use rapid rise yeast and it takes half an hour to rise it the first time and not even that long to rise it after you've shaped the loaf. And to think of all the time I used to invest in traditional breads. I always make enough for two loaves, bake them and freeze one. Once a week I make bread. It's spoilt me terribly. LOL.

What a coincidence! There was an article about this book in the food page of the local paper. I am going to ask for the book for Christmas!

I first read about this book on the cooking forum. I bought the book and agree the bread is so simple to make and is so good.It is really amazing that you can have such a product with so little effort.

that issue of Mother lives, open to the bread article, on a kitchen counter. I make the loaf version, 2 loaves per basic recipe & also use a large ice cream container as my "dough bowl". now that its bread season(summer is NOT)I cant find my dough bowl.....heck.

I have never been able to make yeast breads. For some reason, I just can't get the yeast right. Too hot, too cold, who knows why I couldn't... but... you inspired me. I had been reading a magazine at work (for our cardiac problematic patients) and found a yeast pizza crust recipe. I made it and watched... it doubled! I have pizza dough for tonight, yea! I can do it now. On to try the Artisan bread recipes (I only started with pizza one because it was on hand)! I hear cinnamon rolls calling my name (both you and others on the Cooking forum liked them). Thanks for inspiring! I'm excited, can you tell?

I got the recipe from Suzy - who got it from Coconut - it's my main-bread and I make it all the time, passed the recipe on to my DIL and to daughter Linda - it's fast, easy and so good. I highly recommend it.

Well, post the recipe again! I made the no knead one that you let rise for a long time, it was from the NYT and posted here. If this is a different one, please post. Though that just means I will eat it. With lots of butter and homemade jam. When I stayed with my granndma that was all we had for lunch, bread and butter, tomatos and cukes from the garden.

Recipe please!!!!!

this is a no kneed bread you make by the batch, storing the dough in the frig. I make the the sandwich bread but possibilities are endless. the 5 minute deal is the time needed to make subsequent loaves from the batch..start up time is a bit longer :)

here's the article...link is to the recipe I use.

I found my dough bowl!

Here is a link that might be useful: 5 minute bread

Thanks, but I don't know why it printed out in the smallest font! I'll need a magnifying glass. Heaven forbid if I made the font larger and printed it out again, I mean think how much paper I would waste. I get more like my mother every day.

It takes me five minutes to make the initial batch.......but I don't count rising time or cooking time in it because I don't sit there and watch it rise or bake. I count the time I have to be participating in the work. I never fridge the left-over dough, because there never is any left-over dough. I bake it all up at once and freeze the excess. I was raised in the same general locality as tibs. LOL. It's more frugal to heat the oven up all at once and get the baking done and a heck of a lot more convenient.

Looking for my magnifying glass too. Got to try it, sounds easy.

for other versions for free go to mother earth news . com and it has a great article on it..that is what got me intersted and why i bought the book

i have mnade it dozens of ways now and i always have a batch in the frig to pull off some when i want bread..it keeps 14 days in the frig.

you pull off some..fix it how you want it..bread, rolls, cinnamon rolls. boules, whatever..and then you bake it..after it has warmed up and risen some..double..about.

Is there a "lighter" version? By that I mean not 100% whole wheat. My family prefers a mix of whole wheat with other grains. I would really like to try this. All the preservatives and additives in store bought are really scary.

I use unbleached white flour with great results & any combination of white/wheat works too. Hubby likes a bit of fresh herbs added to the white version...

ronbre, check out my link. I think its the article you reference?

i made my first batch with 1 cup of ww flour, 5 1/2 c unbl bread flour, 3 c water, 1 1/2 T yeast, 1 1/2 T salt,

mix well, let sit 2 hours on counter..then refrigerate..i used a 5 qt ice cream bucket.

pull off 1/4 to 1/3 to bake..use 1 c hot water in a pan in the stove to add steam when putting loaf in on stone or in a pan..or rolls..

allow cool bread to warm and rise until about double.

preheat oven well.

450 for 40 min for most breads..20 min for most rolls..can reduce temp for smaller rolls to 350 but cook the 40 min.

425 to 450 for pizza..probalby most flatbreads as well.

flour or cornmeal give a firmer crust..none makes a softer crust..experiment with flours and coatings..with flour..slash crust before baking