GreeneMyco said:

Awesome idea for a thread! I've never baked bread proper, but I do have a good amount of experience with other baked goods. I have had the invasive "BUT WHAT ABOUT BREAD THOUGH" thoughts in my head once or twice, however, hah.

As for my answer, I love to eat rye bread. So it'd be a toss up between that and this type of roll/bun that I ate a lot while studying.

---

Mycodemus said:

No-Knead bread is a super easy gateway bread. Once you’re familiar with it, you could even replace part of the white flour with rye and add molasses and caraway seeds if you like. It’s very customizable.

---

Hmmm... That sounds like I should definitely check it out! Maybe after the holiday barrage of cooking and roasts dies down. Thank you! (Actually went and read through J.  Kenji Lopéz Alt's recipe per your earlier post... And I'm even more excited to try than when I began typing this post!

Mycodemus said:

It’s seriously so quick and easy, it’s the bread equivalent of showing up to a party in an expensive cocktail dress and replying to compliments with a blithe “oh, this old rag?”… and kind of meaning it.

I used to make it when I was in art school with a 60-70 hour/week course load. It does really need a cast iron Dutch oven, but the actual hands-on work in total is less than 15 minutes.

---

mike-ologist said:

Mycodemus said:

It’s seriously so quick and easy, it’s the bread equivalent of showing up to a party in an expensive cocktail dress and replying to compliments with a blithe “oh, this old rag?”… and kind of meaning it.

I used to make it when I was in art school with a 60-70 hour/week course load. It does really need a cast iron Dutch oven, but the actual hands-on work in total is less than 15 minutes.

---

If you ad herbs and toppings you can make an impromptu foccacia bread too

---