|Lovely crackly crust|
Jim Lahey's no-knead pancetta bread has become one of my tried-and-tested standbys for brunches, parties, and snacking. I usually make it as small bite-size crusty rolls (which I've written about before), but I also like making this recipe in larger loaves.
While Jim Lahey's original recipe calls for baking it in a Dutch oven, I've found that if you split the dough into two medium-size loaves, you can do away with the Dutch oven, requiring less anxiety and less to clean up! It's a nice compromise between the smaller rolls and full-sized bread loaf, and you still get a beautifully-risen loaf with crackly crust and light crumb.
|One of two loaves that I made yesterday|
The loaf this time reminded me of the fat koi fish in my dad's pond. Perhaps it's because of the (cheese) moustache on the loaf?
|Loaves of bread and fish?|
I made this bacon bread to go with the fromage fort I made with some leftover cheese from a holiday party. I don't have a food processor so I roughly mashed the cheese with chives, herbs, mashed garlic, heavy cream, and a generous splash of brandy. It ended up being like a very rustic Boursin :). Together, the bread and cheese went well with a beer tasting of Mikkeller craft beers that we recently got in from Denmark.