New York City baker Jim Lahey calls his no-knead bread, which home bakers fell on when it was first published 18 years ago, ...
That bread became a symbol of Ireland, enhanced with raisins, butter, sugar, and buttermilk instead of sour milk as times got ...
The best bit about making no-knead bread is you only need three ingredients and minimal equipment, although a Dutch oven will help. Rather than taking the popular recipe published in the New York ...
The recipe does includes proofing ... which is what makes the bread rise. Leif Evans, chef-instructor of culinary arts at ICE’s New York City campus, offers a few tips on the process.
Sang An for The New York Times. Food Stylist: Simon Andrews. This soda bread is best eaten still steaming ... makes this corned beef and cabbage recipe not only great on St. Patrick’s Day ...