I have the 6 major bread books that everyone usually references here.  I read and re-read and learn continually.  This forum is an excellent addition to that.

However, there is always the possibility that someone does not want to do Artisan bread; does not want to learn the complexity of it all.  But rather just wants to make a simple loaf of bread and not get sucked into the vortex of the rocket science of it all.

Well here is the book-Great Natural Breads Made Easy by Bernice Hunt. It is simple; to the point; and the major additional benefit is you can get on with your life.

The longer I bake bread the more impressed I am by "no fuss" bread baking.  And just think of it, Joy of Cooking doesn't use scales for its breads. Surely, that must tell us something....

I had promised to post this recipe for ehanner so here it is.  This is the “brown” bread my grandmother used to make which we all loved so much.  She passed away 25 years ago and I never thought I would taste it again. 

I'd like to make Glezer's brown bread. I made Boston Brown Bread years ago and always steamed it, the traditional way. This recipe bakes the bread in the oven. Has anyone tried this, baking it seems like an easy alternative. Also, I quit making this bread because I worried about using the coffee cans...leaded seams??? or whatever. Is this another unnecessary worry? Any suggestions about what to use instead of cans?