bread!

I'm playing with my new cookbook - Artisan Bread in Five Minutes a Day. Let me tell you, it really DOES take only 5 minutes to do this. We haven't tried it yet, but are waiting (very unwillingly) to let it cool. More later!

Later: oh yes, this works very well. given the absence of a baking stone, a peel, and a questionable oven - the bread is (and nearly was, since it's almost gone!) lovely: fine-crumbed, solid, chewy, excellent sandwich bread, tasty all by itself. I'd used a cast iron skillet (14") to bake it in, thinking it might make up for the lack of a stone, but I am thinking next time (tomorrow, because it is, yes, exactly that easy) of baking it on the upturned skillet or just a cookie sheet. The crust is not quite where I want it - crusty.