Hi Maggie, here is the recipe. There was also a link to a video somewhere... From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois. Serves 4 Note: This recipe must be prepared in advance. 1-1/2 tablespoons granulated yeast (about 1-1/2 packets) 1-1/2 tablespoons kosher salt 6-1/2 cups unbleached flour, plus extra for dusting dough Cornmeal In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid. Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.) When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes. Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour. Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

I lost my DH's prizewinning zucchini recipe, in one of my many recipe files so came here. I tried Khandi's recipe with the pineapple, raisins and nuts and it came out moist and delicious. I cut the sugar down by at least a quarter cup, added extra raisins and walnuts (which I'm trying to use up). My bread also stuck to the bottom of the pan even though I oiled it well, didn't flour it. I don't recall that happening with the lost recipe so thought I would add my experience for anyone who hasn't tried the recipe yet. Next time, I'll use flour, parchment, waxed paper or something to make removing easier. My zucchini are few (but organic) but one did grow pretty large and it was the perfect size to make this bread. I used crushed pineapple, very well drained. Next time I'll chop the wedges down but I was in a hurry. Thank you everyone for posting these recipes which I've printed out.

Sally, Grandma always told me to pat the bread dough into a rectangle, then roll it up tightly and tuck the ends under. If I do that, I don't get an empty space in the loaf, at least not one that's related to shaping the loaf. Yeah, yeah, I know, Grandma was right. She was ALWAYS right, I just have to learn the hard way sometimes. I agree with Teresa, ciabatta is SUPPOSED to have holes. Listen to her, she's taught bread baking classes and done enough recipe testing for companies that I consider her the resident bread expert. I sometimes get a hole in the bread if I'm not careful while shaping it to go into the pan, but I usually get a big ole' honking hole if I've overproofed, letting the dough rise too long. It's still better, though, than when I overproof and then it falls, giving me a dense loaf of breadcrumb material. Anyway, may, here's the information from Baking 911, I don't know if you just had a big hole, or if the top crust separated from the loaf, giving you that hole. Causes for either: Top crust separates from the rest of the bread. This can have a number of causes. The most likely is a poorly formed loaf, allowing oven heat to cause instant aeration when put in the oven. Look at alternate loaf forming techniques. Over-proofing can cause this, so don't let the bread rise quite so long in the future. Too stiff dough, insufficient rising time, or the dough drying out and forming a crust during rising. This can also happen if you freeze the bread to store it for a while. Large holes in your bread Dough could have been over-kneaded or the dough rose too long. This is an advantage with certain free-form loaves, particularly French or Italian loaves, but with other breads an even crumb is one of the attributes of good baking. All this is really a matter of taste though, so if you want a strong bread with big holes and a chewy crust, give the dough lots of kneading and a long, slow rise  even two risings. Annie

I had heard about the NY Times bread recipe when it came out a few years ago, so googled it and found the following: Recipe: No-Knead Bread 3 cups all-purpose or bread flour, more for dusting teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf. From: Newsvine.com, here is a review, by someone, of this recipe: I pretty much followed the instructions to a "T" with some very minor adjustments stemming from comments that I read in other reviews. Friday Night, 7:00 PM: Mixed together bread flour, yeast (Fleischman's rapid rise), salt and water in a non-reactive bowl, covered with plastic wrap and placed the whole kit n' kaboodle in the oven, leaving it there overnight and through the next morning. Saturday Afternoon, 1:30 PM: Heavily dusted my work surface with flour, poured the dough onto the surface, heavily dusted the top of the dough with flour, and following Alton Brown's instructions for "punching down" dough, performed the wallet folding pattern three times. I let that rest covered with plastic wrap for fifteen minutes. Saturday Afternoon, 1:46PM: I rolled the dough into a "ball", and placed it on a sheet of heavily dusted parchment paper instead of a towel, and let it rise for 2 hours. *Note: the dough didn't really hold a ball shape, but rather looked more like an in-the-dough reincarnation of Jabba-the-Hut. Translated: it was little more than an amorphous blob, which I covered with a towel, nevertheless. I set the timer for two hours, over the course of which the dough spread moreso than rose. Saturday Afternoon, 3:16 PM: I placed my 5.5 qt. Le Creuset enamel coated cast iron Dutch Oven in the oven and preheated both to 450-degrees. Saturday Afternoon, 3:46 PM: When the timer went off signaling the expiration of the two hours, I carefully removed the very hot Dutch Oven and placed it on the counter. I dumped the dough blob from the parchment paper into the Dutch Oven and wearing oven mitts, covered the pot with aluminum foil, since the metal replacement knob that I ordered to replace the plastic one that came on the dutch oven lid -- and is only rated to 375 degrees -- had not yet arrived in the mail. My preference here would have been to use the lid that came with the pot. I baked the bread, covered (with foil) for 30 minutes, removed the foil and baked for anther 20. I then removed the pot from the oven and dumped the bread onto a wire rack where I let it cool for one hour before slicing. The bread turned out great, very crusty, very artisan. I will definitely make it again. The main thing is to remember to start it the night before, else there will not be enough time to develop the glutens and more complex flavors as fully as necessary to make for a great loaf of bread and still get the bread baked at a decent hour. The recipe can be found here: http://www.nytimes.com/2006/11/08/dining/081mrex.html