It was back to basics today: homemade bread & butter. David taught me how to make butter a couple weeks back, and it's already become part of our weekly ritual. No churn required, just a pint of cream (I used our favorite, Ronnybrook), a hand mixer, some sea salt, and 15 spare minutes.
As for the loaf: I attempted Sullivan St Bakery owner Jim Lehey's no-knead bread recipe for the first time, and it couldn't have been easier. Stir up flour, water, salt, and yeast, give it a slow rise for 12-18 hours. Dust with cornmeal and let it rise again for two hours, turn it out into a dutch oven and bake for 45 minutes. That's it. No elbow-grease required. It is, hands down, the simplest and most satisfying bread I've ever made. And it even looks like the real deal.
All in all, it's been a most satisfying snowy Saturday.