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Last week after I posted about my dutch oven conundrum I looked at macy's web site and saw that the Martha pot was on sale. I decided that that would be the one and hiked up to macy's, pushed through the crowds and bought myself my very own dutch oven. Lugging that puppy home on the subway is a whole other story, but it's safe and sound now. For it's inaugural use, I decided on a No Knead Bread in a Hurry recipe I found on thekitchn. It really is incredibly easy and the results are awesome. First of all, the smell of fresh bread that filled our apartment was awesome, and it just made us even more eager to try it. When I pulled the pan out, the bread looked beautifully golden. I let it cool for a few minutes and then cut right into it. The crust was nice and crunchy while the inside was airy and white. I'm looking forward to trying the original No Knead Bread recipe as well. If it's close to the goodness of this one, I can't wait. (Quicker) No-Knead Bread makes 1 loaf 3 cups bread flour 3/4 teaspoon regular yeast (not instant) 1 1/4 teaspoon salt 1 1/2 cups water Mix all the ingredients in the morning before you go to work. This should take about 3 minutes and leave you with a thick, slightly goopy dough. Mark Bittman calls it "shaggy." Cover with a towel or some plastic wrap and leave it in the warmest spot in your kitchen. It should get a 6 to 8-hour rise. When you come home from work lightly mist a counter or baking sheet with spray oil and turn dough out on it. Shape it roughly into a ball, mist with oil again, and cover with a towel or plastic wrap. Let proof for about an hour, or however long you have. (You can also proof your dough a little faster in the microwave!) Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in the oven to heat. When the dough has doubled in size, put it in the pan. You may have to pour it, pry it off the baking sheet, or just roll it in - the dough is very wet. Don't worry if it looks a mess. Cover the pot with a lid and bake for 30 minutes. Remove lid and bake for another 15 minutes to let it brown. You can be really sure that the bread is done when an instant-read thermometer inserted into the side of the loaf reads 210-220°F.