Published March 1, 2013. From Cook's Illustrated.
Instead of painstakingly adding softened butter to the dough while it is kneaded, we simply melted the butter and added it directly to the eggs. We dispensed with the stand mixer altogether and opted for an equally effective no-knead approach that lets time do most of the work. To build structure and Ensure an even, fine crumb in the finished loaf, we divided the dough and shaped it into tight balls before placing them in the pans.
High-protein King Arthur Bread Flour works best with this recipe, though other bread flours will suffice. If you don’t have a baking stone, bake the bread on a preheated rimmed baking sheet.
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