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author | Luke Smith <luke@lukesmith.xyz> | 2022-04-16 16:18:39 -0400 |
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committer | Luke Smith <luke@lukesmith.xyz> | 2022-04-16 16:18:39 -0400 |
commit | 62ba6cd921a1bf6b501475ee28ed1bce3a48f921 (patch) | |
tree | 864755a6dafe30ba76a31b8ea5ec9ef5fc757951 | |
parent | beac7c1b297b60738dbd9b9c4d7c5ca84a695e45 (diff) | |
parent | 1e5695815f5167641c57dccb968097b00dec62e8 (diff) |
Merge branch 'Hallzmine-master'
-rw-r--r-- | content/no-knead-bread.md | 11 |
1 files changed, 9 insertions, 2 deletions
diff --git a/content/no-knead-bread.md b/content/no-knead-bread.md index 3d32755..c12bb03 100644 --- a/content/no-knead-bread.md +++ b/content/no-knead-bread.md @@ -14,15 +14,22 @@ author: enthdegree ## Ingredients - 3 c flour -- 1 + 1/4 tbsp salt +- 1 tsp salt - 1/4 tsp instant yeast or 1.25/4 tsp active dry yeast -- 1 + 1/2 + 1/8 cups hot water +- 1 1/2 cups warm water - Oven-safe pan ## Directions +<<<<<<< HEAD:content/no-knead-bread.md 1. Mix the dry ingredients then add the hot water. It should come out as a firm dough. 2. Leave the dough at room temperature for 12 hours. You can then keep the dough in the fridge for up to 48 hours before cooking. ![Before baking](/pix/no-knead-bread-2.webp) 3. Preheat oven and pan to 450 F (230 C). +======= + 1. Mix the dry ingredients then add the warm water. It should come out as a firm dough. + 2. Leave the dough at room temperature for 12 hours, or until doubled. + ![Before baking](pix/no-knead-bread-2.webp) + 3. Preheat oven and pan to 450 F. +>>>>>>> 92466dff0f3388c100a8dfb7c10f0c8cce705292:src/no-knead-bread.md 4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered. |