Attention all people-who-would-really-love-to-make-bread-but-just-can't-find-the-time: The New York Time's Mark Bittman, AKA "The Minimalist" has figured out how to make no-knead bread even easier. Just add more yeast.
Bittman, who made no-knead bread inventor Jim Lahey a foodie household name when he first published his recipes two years ago, knows that Lahey himself wouldn't approve. Lahey thinks bread is best fermented slowly with just a small amount of yeast. But while Bittman's may not taste quite as good (which he freely admits), it only takes four and a half hours to rise. So basically you could mix the dough in the afternoon before a dinner party and have fresh hot bread to pass around the table with your beef tenderloin and roasted new potatoes.
All you need is a standard loaf pan. Check out the recipe here.
I wanted to tell Mark Bittman that I own his entire cookbook collection, and that I read his blog and columns religiously -- but I didn't. I admire Bittman, the Minimalist for the New York Times, so much precisely because he wouldn't give a hoot either way. In fact, he didn't even seem to care whether we finished our interview after two disconnects (I, however, frantically scrambled from corner to corner of my room praying for better reception). He has a straightforwardness that I think translates remarkably into recipes, and he is my go-to source for breads, soups and countless other basics. For a taste of the bluntness (and I would say, brilliance) that put Bittman on the foodie map, read on.
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