A few weeks ago I baked bread and talked about my new Kneadlessly Simple cookbook on NPR’s Weekend All Things Considered. (I blogged about this interview on Mar. 3. ) With the producer’s tape running and a microphone right at hand, I actually prepared my reworked version of the crusty white no-knead bread that Mark Bittman featured in the New York Times several years ago. (That’s my bread pictured.)
I mentioned to the interviewer, Jacki Lyden, that people who had baked both my Crusty White Pot Bread go here for recipe and baker Jim Lahey’s original loaf usually liked mine better. It turns out that other folks have been spreading the word for me. One Seattle blogger heard my NPR interview, rushed to the NPR site, got the recipe, and started baking. She found my bread “fantastic,” and “far superior” to the Times version, adding that it was “a true no-knead crusty, country loaf…”
She also posted a delectable looking picture and challenged her readers to try my bread; several did and reported back. Said one reviewer:”This is excellent bread and has replaced my previous no-knead recipe, hands down.” Raved another: “I had twice tried the Bittmann no-knead recipe without success … but the results of my first attempt at this loaf were nothing short of spectacular. We live in a bread-snob area (northern California) and friends pronounced it the best bread they had ever tasted.”
So, there you have it. I don’t have to say a thing, except that there are lots of other breads in the book that I think you’ll like, too–some crusty, artisan-style (like the buttermilk bread with sea salt here, right), some soft and comfy, some wholesome and hearty, some light and sweet. 
To watch a TV demo of me making one of my Kneadlessly Simple breads go to my website: www.kitchenlane.com/ and select “Videos” on the navigation bar. Or to purchase a copy or read some buyer reviews go to Amazon.com .
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