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| author | Roger Gonzalez <roger@rogs.me> | 2022-06-08 11:07:03 -0300 |
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| committer | Roger Gonzalez <roger@rogs.me> | 2022-06-08 11:07:03 -0300 |
| commit | e5fda5d50a9135c6573d10ed2aa5bc3bec86b7aa (patch) | |
| tree | 2a08da4fa33c270b2fe32ad04b94a7e1e5e3e149 /content/no-knead-bread.md | |
| parent | fa55da270fba837ca0b2efb0db9f9aab1fdcd497 (diff) | |
First steps towards montevideo.restaurant
Diffstat (limited to 'content/no-knead-bread.md')
| -rw-r--r-- | content/no-knead-bread.md | 28 |
1 files changed, 0 insertions, 28 deletions
diff --git a/content/no-knead-bread.md b/content/no-knead-bread.md deleted file mode 100644 index 4d4b506..0000000 --- a/content/no-knead-bread.md +++ /dev/null @@ -1,28 +0,0 @@ ---- -title: "No-knead Bread" -date: 2021-03-21 -tags: ['bread', 'dough'] -author: enthdegree ---- - - - -- ⏲️ Prep time: 13 h -- 🍳 Cook time: 50 m -- 🍽️ Servings: 8-12 slices - -## Ingredients - -- 3 c flour -- 1 tsp salt -- 1/4 tsp instant yeast or 1.25/4 tsp active dry yeast -- 1 1/2 cups warm water -- Oven-safe pan - -## 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. You can then keep the dough in the fridge for up to 48 hours before cooking. -  - 3. Preheat oven and pan to 450 F (230 C). - 4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered. |