I try to make all the bread I eat. Sometimes I forget and have to resort to store bought disappointment.

I get two batches of Jim Lahey (google it!) no knead bread going. I stagger the start of the second rise so that I can bake one after the other. Someday I might get a second pot to let me make more, efficiently. I prefer a softer lighter crust than Lahey so I don't take the lid off at all. I add a little more salt than what he calls for. One gets eaten and other gets frozen. It is good for two days, or more if toasted.

I've converted at least two others to doing this. It is truly fantastic no knead no work bread.