Unicorn Bread, alas! If you haven't tried using our recipe for our No-Knead Crusty White Bread recipe, you might want to give it a shot. You can let the dough ferment in the fridge for up to seven days, during which is develops a delicious, almost-sourdough-like flavor. This recipe also might be favorable for you because you can divide off just the right amount of dough to fill your (potentially small) pot. (Try a 2.5 quart Dutch oven if you'd like to bake a smaller loaf.) If you're baking just for one, you might also want to consider freezing any extra dough following these instructions. Kye@KAF

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