diff options
author | Hallzmine <dakehall@gmail.com> | 2021-12-07 20:56:54 -0500 |
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committer | GitHub <noreply@github.com> | 2021-12-07 20:56:54 -0500 |
commit | 92466dff0f3388c100a8dfb7c10f0c8cce705292 (patch) | |
tree | 9dec8bcfe2b79d1d9564531b11f1088f7bbd37f1 /src | |
parent | 1477b62cc47dd937688771a825dd9fd392aeaf25 (diff) |
Decreased salt and water in no-knead-bread.md
Substantially decreased amount of salt in no-knead bread recipe from the ludicrous 1 and a quarter tablespoons to a reasonable 1 teaspoon.
Changed water from "1 + 1/2 + 1/8" cups of hot water to a simpler "1 1/2" cups of warm water (Hot will kill the yeast) as the extra 1/8th cup is not needed.
Added "or until doubled" to the end of line 20 as often 12 full hours of rising is not needed.
Diffstat (limited to 'src')
-rw-r--r-- | src/no-knead-bread.md | 8 |
1 files changed, 4 insertions, 4 deletions
diff --git a/src/no-knead-bread.md b/src/no-knead-bread.md index 89d6d19..8692857 100644 --- a/src/no-knead-bread.md +++ b/src/no-knead-bread.md @@ -9,15 +9,15 @@ ## 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 - 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. + 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. 4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered. |