This past weekend, my co-worker Yael and her husband had a small dinner party. Among the many delicious dishes they served – including a cannelloni bean dish that literally tasted like I died and went to garlic heaven – was this absolutely amazing crusty, homemade, artisan bread.
I am not kidding you, this bread was soft and squishy and moist on the inside and perfectly crusty on the outside. Divine. I immediately pestered Yael’s husband, Marcus (who I will forever think of as Mall-coose in my head, because Yael once told me a story about how the kids in the African village she and Marcus traveled to pronounced his name that way) about where he got this amazing bread recipe. He told me it was just the basic, no-knead bread recipe found in the Times.
I already have decided that I will be attempting this bread next weekend. According to the recipe, you mix it and let it rise for twelve hours, then bake it in a Le Creuset pan (which means I will be buying one of those…cough cough.) In addition to serving it with this amazing bean dish, that I will be emulating as soon as possible, they served this warm crusty bread with a tomato-eggplant dip and a creamy truffle cheese.
Needless to say, we ate it all.
Anyway, I’m going to try out this recipe in the next week or so, and I will let you know how it goes! :)