From 92466dff0f3388c100a8dfb7c10f0c8cce705292 Mon Sep 17 00:00:00 2001 From: Hallzmine Date: Tue, 7 Dec 2021 20:56:54 -0500 Subject: [PATCH] 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. --- src/no-knead-bread.md | 8 ++++---- 1 file 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.