The authors didn’t inventor no-knead yeast bread. Nevertheless, they provide gourmet quality easy recipes illustrated with much glossy high color food porn. This panettone became a family favorite with my first loaf.
In my Iran-born husband’s family, one is either ‘noon-ee,’ bread loving, or ‘polo-ee.’ rice loving.’ Bread lover that I am, I’ve repeatedly tried to bake yeast bread, always failing at producing anything better than hard bricks.
Not so with these recipes! For the panettone, instead of the fancy paper employed by the authors here, I use parchment paper to line the ceramic pot from my electric crock pot, fill it with dough, and then bake just the pot in my conventional oven. For the first half of the baking, I leave it covered. For the remainder, I take the lid off.