trailrunnerbikerDecember 17, 2006

this is our latest experiment with the Sullivan bakery no knead loaves...

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They look tasty!

    Bookmark   December 18, 2006 at 4:18PM
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That's the way I like it, allot of crust....a hearty looking bread!

    Bookmark   December 20, 2006 at 12:44AM
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This is the NYtimes Sullivan bakery bread that was featured in Nov. We are making it all the time. There are blogs for it everywhere and a thread on the Kitchens and Cooking forum. It is baked in a Le Crueset cast iron dutch oven. It is a classic Italian loaf in that ir is full of bog holes and has a crisp thick crust. It is very tasty indeed. C.

    Bookmark   December 20, 2006 at 6:11PM
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