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| author | Luke Smith <luke@lukesmith.xyz> | 2022-04-15 16:04:01 -0400 |
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| committer | Luke Smith <luke@lukesmith.xyz> | 2022-04-15 16:04:01 -0400 |
| commit | 9d64552cc1a7a45f03bb457c226c0e3f8639fd10 (patch) | |
| tree | 49afa1fd3cae7f42519949e156e04b498e94904b /content/no-knead-bread.md | |
| parent | bd53209ee56973823295077667bce3c122e97559 (diff) | |
close #749, close #740, close #718, close #716, close #712, close #681, close #677, close #643, close #601
Diffstat (limited to 'content/no-knead-bread.md')
| -rw-r--r-- | content/no-knead-bread.md | 4 |
1 files changed, 2 insertions, 2 deletions
diff --git a/content/no-knead-bread.md b/content/no-knead-bread.md index d765f7f..3d32755 100644 --- a/content/no-knead-bread.md +++ b/content/no-knead-bread.md @@ -22,7 +22,7 @@ author: enthdegree ## Directions 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. + 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.  - 3. Preheat oven and pan to 450 F. + 3. Preheat oven and pan to 450 F (230 C). 4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered. |