I know I'm late to this party, but I finally came across a recipe for no-knead bread, which has evidently been delighting foodies for some time now. I actually made a revision of the classic recipe which just appeared in Cook's Illustrated. Short version -- this was the best bread I've ever made, and quite possibly, the best I've ever eaten. Crispy, crunchy crust, with a chewy, tangy interior. I'm celebrating with some Chianti as I write this.