something is growing in my fridge

I was excited to get this book I read about a bit back, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in our local newspaper and then again over at Booga j and I am so happy! It's a big book of bread recipes similar to the no-knead bread, only easier, faster, and with many many variations. You just mix and then put it in the fridge. Then, the next day, cut off a hunk, let it rest, and bake it. That's it! I didn't use a stone nor do I have a peel, both of which are recommended, I used my cast iron dutch oven instead (like with the no-knead bread) and it worked great. This is all white bread-y, I wanted to try the basic recipe straight up first, but next I will make it with white whole wheat flour and report back.

It makes a lot of dough. Like a huge amount. This is a big bowl here and it takes up a lot of room in the fridge. You just cut off what you need, it can last weeks in there. I can't wait to try the challah recipe. Everything is in this book, pizza dough, pita, wheat bread, white bread, rye, you name it all with this mix and dump method. Amazing. Stay tuned to see this bread along side of bean soup and salad in the coming days. Oh, the excitement around here!

Unrelated but worth mentioning nonetheless:

-I contributed to the newest issue of Small magazine (the small bites) please take a look at this very awesome kids webzine.

-This weekend Susan and Diane will host an event at Twisted here in Portland. Here's the info. Sounds very cool and I hope to go and check out this fine shop and see these lovely crafty ladies.

-Even if the Other Boleyn Girl is not so hot, Semi-Pro is supposed to be funny, so I will improve my mind that way.

-There have been some questions about Mr. (Bad) Ice Cream Pie. The recipe is this; you take a cookie crumb crust (either purchased or homemade, you know, with graham crackers crushed with butter or chocolate wafer cookies) and then soften ice cream in the mixer, spread 2 different flavor layers on, freeze, then add whipped cream and freeze again. Eat and feel sick. I still don't miss him. Ha! Now, I am eating fresh baked bread with jam. So, not 100% sugar free, but let's not quibble.

**update
find the no knead dough recipe (not from the book above but from the craze going around last year) and a ton of info about dutch ovens over at not martha's excellent post. I have a dutch oven with no name on it, and it was given to me, so I am no help there. To bake the bread in the dutch oven, you plop in (no greasing necessary) and cook covered until the final 10 minutes, then take the lid off so it will brown.