I bake a lot of bread in the winter months. I really like homemade bread fresh from the oven, plus it makes my entire kitchen warm and cozy-smelling like an old-timey bakery. Win-win. That said, I ...

In this week's Dining with Duria, Angelica shows us how to make No-Knead Focaccia Bread. This recipe uses a 9-inch cake or 8x8 metal pan You can double the recipe for a 13x9 inch pan 1. In a ...

Yeast: I prefer instant (rapid-rise) yeast.If you only have active-dry yeast, sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy. Proceed with the ...

The bonus is the bread does take time, but not hands on. It’s a version of the famous no-knead bread shared in 2006 by Jim Lahey, owner of New York’s Sullivan St. Bakery.

Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake 30 minutes, then remove the lid and bake for another 15 to 30 ...

I myself tested no-knead bread recipes for two months in 2007 as I researched and wrote a piece for Cook’s Illustrated that unapologetically rode on his recipe’s success. (Mr.

Although the no-knead bread recipe calls for any Dutch oven to create the superhot oven-within-an-oven, the Lodge does the same while giving you even more: a deep skillet, a fry pan, a small ...

And does it really just take five minutes? More or less, depending on how quickly you can find, measure and mix the ingredients. Most of the time on this recipe is inactive, while the dough is rising.

If you have such a vessel, then you’ll love what he does with it in his latest book, “My Bread” (Norton, $29.95). But it’s possible to take the best of Lahey’s techniques and adapt them ...