On Friday, I started the dough, let it rise for 18+ hours (as instructed), and baked in my Le Cruset 5 1/2 quart dish. And perfection was achieved:
It tastes as pretty as it looks-- and it was super easy! Thanks, Italian!
Monday, April 26, 2010
Yum! Bread!
The Italian gave me "My Bread" by Jim Leahy as a birthday present-- and coincidentally it was named one of the best "must have" cook books for the year by the James Beard Foundation.
On Friday, I started the dough, let it rise for 18+ hours (as instructed), and baked in my Le Cruset 5 1/2 quart dish. And perfection was achieved:
It tastes as pretty as it looks-- and it was super easy!
Thanks, Italian!
On Friday, I started the dough, let it rise for 18+ hours (as instructed), and baked in my Le Cruset 5 1/2 quart dish. And perfection was achieved:
It tastes as pretty as it looks-- and it was super easy! Thanks, Italian!
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