No knead, no worries?

A new book promises perfect bread in 5 minutes

By Diana Burrell

Globe Correspondent / January 16, 2008

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Once the pastime of hippies and health zealots, home breadmaking has finally shed its granola image. Gone are the cloddy grain-dense loaves that packed plenty of roughage, but little taste and even less panache. Thanks to evangelizing professional bakers like Jim Lahey of New York's Sullivan Street Bakery, amateur bakers are pulling European-style boules out of their ovens that could ... (Full article: 1153 words)