Snack
Originally uploaded by Kitty LaRoux.
On Friday I started a loaf of the Almost No-Knead Bread from February's Cook's Illustrated and baked it on Saturday afternoon This recipe adds beer and vinegar as well as a few kneads of the loaf. The crust and texture are both as wonderful as the original, and the flavour is deeper and more complex.
The recipe rightly suggests that the bread is best on the day it's baked, but toasted with Nutella a couple of days later it's still quite delicious.
