Wednesday, December 31, 2008  No-knead bread  I'm sure many of
you foodies have made or eaten this bread by now. It originated
with Jim Lahey of the Sullivan St. Bakery in New York City, and
its fame spread exponentially when Mark Bittman wrote about it
in the New York Times. So much so that the weekend after the
recipe was printed, food blogs reported that stores in the city
were sold out of yeast.  Is all the fuss worth it? Well, if
you've eaten it, you already know the answer. If you haven't
tried it, or made it yet, get thee to a grocery store. Quickly.
Right Now. Before the stores close for the day or run out of
yeast. Well, alright, read this post first.  Fresh out of the
oven and placed on a board, this bread speaks to you -
literally. It starts to make a crackling sound that augurs all
the goodness in the eating ahead - a crust so crunchy and an
interior so chewy and full of texture you'd swear it was baked
by a real Italian baker in a brick oven.  My husband, whose
father was a real Italian baker wit