Taking the Yeast by the Horns

As I believe I've said before, I've always been intimidated by yeast.

See a recipe with yeast. Turn the page.

Not sure why. Maybe it's the fact that it's a living thing and could therefore be temperamental.

I don't need any attitude from my food.

Having completed my first foray into bread baking just this morning, I can now say  What was I waiting for? 

Some of you with more experience may think I cheated because I used the excellent book Artisan Bread in Five Minutes a Day. There's no kneading the bread with this method. You basically mix it up, let it sit, cut off a piece and bake it. 

You can find the recipe here.

It's actually easier than muffins.

Here's my little loaf resting for 40 minutes before baking.

And here it is fresh out of the oven.

Looks a little like a roasted chicken doesn't it?

I have to say that at this point, I was a little underwhelmed. 

It wasn't gorgeous like the loaves I buy at Rosemont.

My house didn't smell like a bakery.

Then I cut it open ...

and there it was...real bread. Crusty exterior, moist, chewy interior, flavorful.

On the first try.

And the best part?

There's more dough sitting in my fridge, waiting to be baked.

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Many thanks to those of you who have already left such nice comments!