I've been using this no-knead recipe for a while now, and I love it! I've used it as the base for a variety of breads, including cinnamon raisin, cheese and onion (found elsewhere on this site), dark chocolate and pecan, pizza crust, and focaccia. For the pizza crust, I substitute in 1 cup of corn meal. I have substituted in portions of other flours, such as white wheat and barley flour. I most frequently substitute 2 cups of semolina flour, which gives the bread a great texture. It is a great, wonderfully flexible recipe.

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