Fresh Bread

Thanks to a book I found at the library called Artisan Bread in Five Minutes a Day, baking bread is de-mystified.  The premise is to mix up a big batch, let it rise, then refrigerate it and pull off a hunk every time you want fresh bread.  No kneading necessary (even though that was the fun part) and the authors do away with all the delicate and intimidating aspects of the ordeal.  Don't worry if the yeast isn't dissolved completely, they say.  When your loaf is resting before baking, you don't have to cover it if you don't want.  Every recipe I've tried has been successful so far.  I'm thrilled with this because it's satisfying to make and satisfying to eat.