Fred, Fred, Bo-Bread...

Well, as a cooking blog, I am putting forth a pretty pathetic showing. First the Uglycake, and now...one misshapen and one burnt loaf of bread. At least the misshapen loaf (see picture one) offered some amusement. It looked (before being demolished--yum!) like a giant pair of lips. The coconut-chocolate is the toasty one, but...other than the very bottom it actually tastes delicious! So the results were not Wholly disappointing. Here, as promised, is the basic bread recipe. I'm going to type it out as simply as possible, but if you have any questions, just ask!
Again, this is from Jim Lahey's book My Bread. You can buy it here!: http://www.amazon.com/My-Bread-Revolutionary-No-Work-No-Knead/dp/0393066304/ref=sr_1_1?ie=UTF8&qid=1286570108&sr=8-1

Ingredients:
3 c bread flour
1 1/4 tsp salt
1/4 tsp instant or other active dry yeast
1 1/3 c cool water

Instructions:
Mix together first three ingredients. Mix in water. The result should be a sticky dough--if it seems dry, add a tad more water. Place a tea towel over your bowl and "forget about it" for 12-18 hours. (Should be left in a warm, draft-free spot.)
After this time has passed, dump the dough (gently) onto a floured surface. Shape it into a rounded loaf. Cover again with the towel and let rise another 1-2 hours. When ready, preheat the oven to 475 degrees, and set your Dutch Oven inside so that it is pre-warmed when you add the dough. Once the oven is preheated, remove the Dutch Oven and carefully place the loaf inside. Bake, covered, for 30 minutes. Then, remove the lid and bake 15-30 minutes more. I usually stop at the 15 minute mark. Take out the Dutch Oven and carefully remove the loaf onto a surface like a cutting board (a spatula may be helpful here). Let your bread cool completely. The End!

*Notes: 1) This bread is Incredible dipped into an olive oil-balsamic vinager mixture. 2) The most enjoyable part comes when you take the bread out of the oven, because if you listen, you can hear the bread crackling or "singing" :) Happy Bread! 3) In my experience, this bread is definitely best eaten sooner rather than later...although after re-reading the instructions, I'm wondering if this is because I usually cut into it before it's had a chance to cool properly. Maybe this impatience results in a loaf that loses its crispness more quickly? :( But it's So Darn Good I Can't Wait! :) 4) Link to Lodge-brand Dutch Ovens here: http://www.lodgemfg.com/

Here's a silly poem about an autumn leaf coming to terms with its fleeting life span:

"I just don't think today's the day
For pulling pranks, or jests...
In fact, it seems a lovely day
For pondering and rest.
Oh dear, I must be getting old!
I'm docile and serene--
When just a few short months ago
I was wild, fresh, and green!
I'm wilting some-the green is fading,
Parts of me are red-
Which isn't bad, but I've heard tell
That, too, fades when we're dead!
Ah death: I'll drop down off this limb,
Float gently to the ground,
The breeze will be my pallbearer,
I'll land without a sound.
It's not a dreadful way to go,
If one must go at all--
Besides, you know, we dying leaves
Are the celebrities of fall!
Yes, I'll give in to slowing down,
Accept my creeping fate.
There's no escaping--I'm just Leaf,
All I can do is wait..."