Have you made No-Knead Bread? For the unfamiliar, the now famous recipe was published by Mark Bittman in 2006 and was immediately received with great enthusiasm. It has since become a New York Times "classic recipe". It is a simple recipe - just flour, yeast, salt, and water. The only other essentials are a dutch oven and time. Much beloved by bakers everywhere, you can find reproductions and variations all over the internet.
Today I would like to present one of my adaptations featuring a wonderful combination of garden fresh rosemary and soft, creamy baby gouda cheese. Quite literally things found in and around my kitchen! This winning flavor combination may not have been planned in advance but it was immediately a new favorite (really though, isn't any oven-fresh-hot-bread a favorite?) That is the real beauty of this simple artisan bread, it is perfect as-is but takes to additions wonderfully.