There is NOTHING I love in this world more than freshly baked bread. I mean the real stuff, not the kind that you pour into a machine and pop out a couple of hours later. Bread Machine bread is fit for machines, in my opinion. Baking the real stuff is a lot of work, but worth the effort.
Several times, I’ve made honest-to-goodness French baguette, a process that takes a couple of days and a lot of effort. My baguette didn’t really look like baguette, but WOW! They tasted fantastic!
Of course, I never seem to have the time any more, so I have to rely on other means to get delicious, fresh bread. TheKitchn.com has become one of my favorite destinations on the internet, simply because of articles like this one on making bread that doesn’t need to be fussed over and kneaded for hours on end.
This recipe first appeared in the New York Times in 2006. I’ve tried it several times, and let me assure you, the results will delight you!