I finally made the no-knead bread I mentioned the other day. I actually love kneading bread, but I have to say, this is the most delicious bread I've ever made! The crust is nice and crisp (like from a French bakery) and the inside has lots of little tiny air pockets, making an awesome texture. The recipe is from the New York Times on November 8th and you can actually watch a video of the process here. The only trick to this incredibly simple process is having the patience to let it sit for 18 hours!
No quilting to show today - only had a chance to connect some of the geese together for Round Four.