At first I was a little skeptical. We have two fabulous bakeries in Lawrence that aren't overly expensive, and I really didn't believe we could get comparable results at home. But I kept quiet, largely because Sweet Husband was obviously having so much fun, and I've quickly been converted.
Although he says he's still playing with it all a bit, I'm convinced he's found our keeper--the crunchiest-crackliest-chewiest-lightest-easiest bread you'll ever bake. (And a big, huge, bear hug to Ms. Kathy Flake for passing the recipe on!)
The great thing about this recipe is that the dough can stay in the fridge for up to a week, actually gets better with age, and it makes about three small loaves of bread. That means Sweet Husband can mix up a batch of dough over the weekend, and easily break off a hunk to bake as needed through the week. The smaller loaves mean the bread gets eaten more quickly and is always fresh and yummy!