This bread was quite tasty and super-easy. I don't bake bread often, so thought this recipe would be a good one to try. I mixed it up before bed time and let it rise overnight- without pre-chilling in the fridge. I followed directions exactly. The only thing I noticed that seemed off was the baking time. I baked at 375 for 45 minutes total, covering with foil after 25 minutes. The crust turned out a little too dark and the edges were a bit overdone and dry all the way around. My oven is usually right on, so I'm not sure if it was baked too hot or I left it in too long?? It was still very good and I will definitely try this recipe again with some adjustments to baking time or temperature.

This recipe, along with all the other recipes in the Kneadlessly Simple cookbook are winners! The cold rise method gives the bread a wonderful texture and flavor. The longer it rises in the frig, the better it is. Just the most wonderful taste too. Real bread, at last! Not as yeasty as warm rise method. My other favorites from this book are County Fair white bread, Peasant Style Pot bread and the oat bread shown here. Give this method a try, and you'll never go back to warm rise again!