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Decreased salt and water in no-knead-bread.md

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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.
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Hallzmine 2021-12-07 20:56:54 -05:00 committed by GitHub
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src/no-knead-bread.md
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@ -9,15 +9,15 @@
## Ingredients ## Ingredients
- 3 c flour - 3 c flour
- 1 + 1/4 tbsp salt - 1 tsp salt
- 1/4 tsp instant yeast or 1.25/4 tsp active dry yeast - 1/4 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 - Oven-safe pan
## Directions ## Directions
1. Mix the dry ingredients then add the hot water. It should come out as a firm dough. 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. 2. Leave the dough at room temperature for 12 hours, or until doubled.
![Before baking](pix/no-knead-bread-2.webp) ![Before baking](pix/no-knead-bread-2.webp)
3. Preheat oven and pan to 450 F. 3. Preheat oven and pan to 450 F.
4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered. 4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered.