I made a promise to myself when Cook’s Illustrated began arriving in my mailbox: each month, I have to make at least one recipe from the latest issue. The Jan/Feb issue has an insanely simple bread recipe based on a no-knead recipe from Mark Bittman. I have used his French baguette recipe from How to Cook Everything with much success, but with this recipe, I may just leave the stand mixer in the cupboard from now on.
2 hour cooling time? Ugh! I can’t wait to eat this.