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No-Knead Artisan Style Bread

Reviewed: Jul. 26, 2011
This is just like the NYT recipe I've been using for years, it makes fantastic crusty bread. I cut the salt in half and use the 1/4 tsp yeast that is listed in the original recipe. I have tried countless versions of this recipe. My favorite is 2 cups white flour, 1 cup wheat bran. For the extras I add fresh chopped rosemary and kalamata olives. My family loves it, it is devoured in less than 24 hours.
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