I obtained the basic recipe from the New York Times.
Then I trimmed it down.
I have the knack now, using a tub of my own DRY mix (flour, yeast and salt), a measuring cup.
I mix the dough around 7am, turn it around 11, and have bread by 3pm, all with no kneading, no mess.
Of course, I add a teaspoon of ground pepper to make pepper bread to eat with pasta or salads.
Of course, I add a handful of raisins to make raisin bread for afternoon tea.
On yesterday's canoeing trip I took a flat loaf, sliced horizontally, and smeared with Brie on one side and Terrine of Ostrich (!) on the other. Made Fred's store-bought sliced-bread ham-and-cheese look positively childish.
![EvilGrin :evilgrin:](./images/smilies/evilgrin.gif)