I just made the buttermilk recipe and substituted one cup of whole wheat flour for the all purpose and used brown sugar instead of white. It is really tasty and has a softer crust than the basic recipe. I also use bread pans instead of free form. I use 8X4 (?) not the 5X9 and use 1.5 lbs. of dough.

I have made a lot of the basic recipe. Have made the dough into cinnamon rolls, focaccia (sp), rolls and pizza.

The Light Whole Wheat recipe, have made rolls and pizza plus the boule.

Friday I made the Vermont Cheddar dough and baked a loaf this afternoon. The is a very nice softer dough. I didnt have sharp cheddar, but had a mild. It worked, but the cheese taste was not strong. I would like to try this dough with some other stronger tasting cheese also.

We loved the softer texture of the bread. I may try and do the rolls for some of the remaining dough.

After hubby tasted this bread...he said do you really need to buy a Dutch Oven for the other bread, I like this one.
Well see :)

trudy, which recipe are you referring to with the dutch oven? I just purchased the book and read through it quickly. I didn't catch a recipe that required a dutch oven, although I did not read through every recipe.

Just curious as I've tried an Alton Brown bread recipe using a dutch oven that I really liked.

I think I'm going to try the European Peasant Bread first. I love breads with a mix of flours.

I didnt state that very well. I have been wanting to try the New York Times No Knead Bread, but dont have a Dutch Oven, or other pot the right size to bake the bread.

This is just my opinion but the 5 Minute No Knead bread is just so easy. No need to go out and purchase extra baking equipment to make the bread. I have baked my first few batches on a cookie sheet, with success.

My mom did give me her old baking stone to use. I find the bread gets done through the center much faster with the stone.

Can you share the 5 Minute no knead bread with me? Is it the same as the NY bread or a different one?