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| -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.  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. +  + 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. |