I cannot praise the no knead bread enough. Can wo/man live on bread alone? With this bread, we'd all like to give it a try!
The recipe is one of the simplest I have ever made with outstanding results.
Let's let some pictures do some talking:

Mix 4 ingredients in a bowl.

The recipe tells me to let it rise in a warm place for 12-18 hours. A warm place is hard to come by this time of year, especially in my drafty, wonderful home so I let it rise for 24 hours. Can't hurt, right?

Sprinkle with flour (the dough was hardly a "dough" at all and seemed almost pourable at this point But I added a bit of flour to the surface and it firmed up, magically) and place on a towel

Let it rise for 2 hours. I shortened the time a bit because we wanted to have it with dinner. No harm was done to the loaf, I swear.

Plop it into my enameled Cast iron pot (the brand is Technique which is a QVC brand and a wonderful quality if you were to ask me, which you clearly did not). This little loaf has been baked for 30 minutes with the cover on.

Take the cover off and bake for 15-30 more minutes: our loaf baked for about 20 more minutes before looking loverly in the color brown.
When you take it out of the oven, be forewarned that it makes a snapping, crackling noise that will scare the Fig in your life. If there is such a Fig in your life. If a cat can give a dirty look to a loaf of bread, he indeed did. The bread did not mind. (It would be good for me to mention here that although there was plentiful snapping and crackling there was not one single pop. Proof that this was not, indeed, rice crispies)
But the proof is in the eating. And we did eat.

We cut into it while it was still steaming hot. This is not recommended by anyone. Except those that love hot bread. It was not easy to slice being so hot and soft in the middle. This did not stop us. We ended up ripping it into hunks which were the best tasting hunks we had ever had.
The crust was the crispiest, crunchiest I had ever produced in my oven. But it was still tender. This makes a difference because crispy and hard is not pleasant. The inside? Soft, holey and a tad dense and sourdoughlike. It is not sourdough but it had a bit of a tang to it.
Did I sing it's praises enough for you?
Bethany proclaimed it to be just like the most delicious bread you'd be served in restaurants.
Chez Hurley, table for 4?
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And a message from Kate/ Minestrone Soup:

My guild is knitting mittens for kids at Boston Medical center who are going through "intake" with social services (i.e. coming in with sick parent(s) and being sent off to foster care or relatives. Often in their pjs. In the cold. In Boston. Are you getting teary yet?). I need mittens. Wee mittens for wee hands... well, wee hands of 5-9 year olds. :)

Now. This is important stuff. You know that I cannot stand to think of any child with cold hands. I will knit a pair but I cannot do it in the time frame as I am on a knitting deadline for a baby sweater. But I think if I badger Kate long enough she will give me the address for the hospital and I can send them along later in January. And I'd be happy to send yours along too. You don't want kids to have cold hands, DO YOU?? There is no prize. Just the extreme feeling of well being and satisfaction of helping children in need. That's enough, no?
(And this reminds me that I still need to pull a winner for the pair of mittens I promised for those of you that knit for the Soaring Eagle Project. I will. I haven't forgotten. I just haven't done it yet. Perhaps after the knitting deadline.)
So, in review: go make bread. And knit a pair of wee mittens.
Is that so much to ask?
(Pass the butter)