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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Creme brûlée is actually not that hard, you should try it! If you don't have the fancy-shmancy blow torch, just put the cooked/chilled custards (sprinkled with sugar) under the broiler for a minute or two.  The blowtorch does make it easier to get an even finish, but it's not required.

I'd like to make more types of bread.  I can make the basic dinner rolls, but the rustic artisan loafs intimidate me.

And homemade pasta.  I've made gnocchi, but have never made classic pasta noodles.[/quote]

OP, try one of the no-knead breads. They make beautiful boules and are absolutely effortless. there are also a lot of great recipes on The Fresh Loaf (aka bakers porn).[/quote]

Oh my god that website looks amazing - thanks for the link!  My New Year's Resolution to cut back on carbs is suddenly in direct conflict with my new resolution to learn to bake the perfect bread.  Oh, what to do??? :)  Well, this rainy weekend is the perfect time to try one of those no-knead loaves!  Off to the recipe files![/quote]

Me again!  I made this one yesterday:
http://breadbaking.about.com/od/yeastbreads/r/itallybrd.htm
and it was awesome!!

Question about the no-knead recipes: how do you time everything?  Most of the recipes I see call for 12-18 hours for an initial rest, then 1-2 hours rise, then baking.  I guess I could start it Friday or Saturday night, rest overnight, start the 1-2 hour rise the next afternoon, and bake in time for dinner?  I was hoping that these would work for weeknights, but I don't really see that happening (I WOH, and get home around 6 pm).  Is there a trick I'm missing here?[/quote]

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