No-Knead bread from The New York Times. It’s delicious & easy but requires a fair bit of preparation since it rises overnight. Here’s a picture of mine. I’m not skilled at making food that’s aesthetically pleasing, so I’m pretty sure this recipe is fool-proof. Recipe available here. Yummm. xo, m
PS- I’ve also made a whole wheat version. Substitute whole wheat flour for half of the all-purpose flour. It’s a much denser bread than the white flour version, but it’s still tasty (not to mention a tad healthier).