I've been hearing again about Artisan Baking in 5 Minutes recently, first on Adam's blog (now I want a Key Lime Pi shirt -- I'm such a sucker for subliminal advertising), then I saw a recipe over at Pete Bakes! for roasted tomato and cheddar bread. The recipe makes 4 1-pound loaves, though you don't have to make it all at once since you can leave the dough in the fridge for up to seven days. Nice.
As you can see, I left the tomatoes out, using them as a base for a quick pasta sauce instead. But that doesn't detract from the bread in any way. Using whole wheat flour in place of some of the white flour, the sharp cheddar paired well with the nuttiness. Definitely I need to toast a slice, and I wish I had apple butter.
What impressed me the most about this was two things, 1) no real kneading, and 2) no fat in the recipe. You'd get some if you added the tomatoes, but otherwise nothing. The bread comes out wonderfully moist and spongy with an even crumb. A rustic crust and a subtle fermented flavor is also there, though since I made this loaf the first day I'm betting the second loaf will taste even better. I opted to divide the dough in half to make two 9x5" loaves, suitable for sandwiches and such, though considering that I should have sliced them a bit thinner.
I'm submitting this to YeastSpotting and One Good Loaf.