No Knead Bread
I learned about this newfangled version of home made bread during a pastry seminar last winter. Had the person telling me about it not been a certified Pastry Chef, I would have called him crazy. Never the less, I tried it out and it was a huge success. It takes less physical labor than pretty much anything else I bake. The bread has an awesome flavor on it's own, but it's also a perfect base for spices, cheeses, or anything else you can think of. If you have the time to spare (you do), I suggest you give this recipe a shot.