Dsc 0032


We made bread using the New York Times‘ recipe for simple crusty bread. Thanks to Dale Dougherty for letting us know about it!

The girls are using the spoons I whittled recently.

Photo gallery here.

Mark Frauenfelder

Mark Frauenfelder

Mark Frauenfelder is the editor-in-chief of Make magazine, and the founder of the popular Boing Boing blog.


  • Jennifer

    Mother Earth News magazine had an article by the Artisan Bread in 5 Min a Day people, and it had some great variations. Their blog has some great stuff too, including a variation for pita bread which I’m eager to try.

  • Sophie A.

    I make this bread about 3-4 times a week. It is the best!! My favorite variation is using 2 cups of whole wheat to one of white. It’s delicious, healthy and has a great texture. Adding raisins is yummy, too. I’m a full-time mom and being able to throw this bread together after the kids are in bed and then fold it and bake it whenever it fits my schedule the next day (the times are SO flexible!) is helpful. It usually ends up still being warm at dinner time. Yum!

  • Sophie A.

    My apologies, I was actually talking about a different NY Times recipe, a crusty no-knead bread that you can find here http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1&scp=1&sq=no-knead%20bread&st=cse . I got so excited when I saw your post that I posted before I read your recipe (which also looks fabulous–thanks!!).

  • Debbie

    I have always feared making bread — Then I saw this post in February and I thought if those 2 little girls can do it so can I. Well I just wanted to say THANK YOU for this post as I have been making bread since February and now make bread at least once a week. I am now the proud owner of a baking stone and a pizza peel. I have a well stocked pantry of several different flours. My whole family loves my “new hobby”. Thank you for making it all possible!