no-knead bread
January 5, 2009
I adapted these garlic and cinnamon-raisin versions from the recipe supplied in the NYT by 1) adding a bowlful of squishy roasted garlic to one dough and 2) adding cinnamon and raisins to the other dough, followed by a squirt of honey as I formed it into a ball. The original recipe, however, is delicious in itself.
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