Get the latest Europeans recipes from Group Recipes. http://www.grouprecipes.com/tag/europeans Adapted BY PAULETTE LEPORE MOTZKO PollyLePore@gmail.com from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 20 hours’ rising Paulette Le Pore Motzko found this on The Los Angeles Times website on March 15th, 2009. It was mentioned on "A Baker in Knead" by Ms. Waddle on: http://www.finecooking.com/item/8861/a-baker-in-knead Email me with variations on this recipe and pointers you have found in making it. I'll make it available for others on the main recipe! PollyLePore@gmail.com THERE HAVE BEEN SOME MAJOR EDITS TO THIS RECIPE BY ME THANKS TO ROB MY NEWFOUND COOKING BUDDY. HE'S BEEN MAKING THIS RECIPE FOR 4 MONTHS NOW AND SAYS IT COMES OUT LIKE SOMETHING OUT OF AN ITALIAN BAKERY!! I WAS RIGHT. I AM SO HAPPY HE ALTERED THE YEAST AMOUNT AND HE SWEARS BY USING SPRING WATER. I adapted and simplified the original recipe and this is the edited results. The final pictures are mine with exception to 2 of them. The bread on the blue plate is mine also. Just made it this evening on March 16th, 2009 ****************************************** I know the regular recipe didn't say to do this but after a few hours-3 I think it was I took a wooden spoon and mixed some of the flour that didn't quite get all mixed up the first time around. I then picked the blob of dough up and worked out the particles of flour that hadn't mixed properly. I just pinched them between my fingers. Then I returned the dough in the bowl and covered it for the rest of the slow rise. I let the lump of dough rise for 20 hours in a large bowl with a lint-free cotton cloth on top. Then I baked it with the lid on a large cast iron skillet or "chicken cooker" as it was called by Lodge. I greased the interier of the pan with canola oil drizzled in the pan and then swirled to coat with a paper towel. The bread then baked for 30 minutes with the lid on and then another 30 minutes with the lid off. My picture of my finished bread is upcoming. The one that is on the site will be replaced by my picture which I happen to think looks better than the picture! ******************************************************** This was taken out of the book, "The Minimalist: The Secret of Great Bread: Let Time Do the Work". CHECK OUT THIS LINK. IT HAS STEP BY STEP PICTURES AND GREAT DESCRIPTIONS: http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited http://www.grouprecipes.com/89006/polly-motzkos-easy-20-hour-bread.html Modern day barbecue is contributed to the Native Americans, who had a unique way of cooking meat over a wood fire when the Europeans came to settle the Americas. Natives had a word for this, which the Spanish morphed into "barbacoa", and hence - barbecue. http://www.grouprecipes.com/40123/native-american-meat-or-fish-sauce.html