| T O P I C R E V I E W |
| Carolinagirl |
Posted - Sep 17 2007 : 12:35:24 PM
I want to make the no-knead bread (which I love!) but I picked up the wrong flour last week- I got self-rising and needed all-purpose. Can I safely exchange the two and leave out the extra stuff needed with the all-purpose (I forget what it is- salt...)? I know I can exchange them in other recipes by doing that, but will it change the no-knead bread horribly?
Thanks-
Kim in NC |
| 3 L A T E S T R E P L I E S (Newest First) |
| Carolinagirl |
Posted - Sep 20 2007 : 03:39:25 AM
Sheila, it's truly the most wonderful bread I've made. The recipe makes a hearty loaf that we eat off of for several days. We think it's a great breakfast bread with jelly and butter spread all over it, but we've had it with dinner as well. I'm not sure if I got this recipe here at MJF or somewhere out in the internet world... there are several no-knead recipes floating around. It's really easy, and well worth making.
Enjoy!
Kim in NC
Ann's No-Knead Bread
Combine and set aside:
2 c. flour
1/4 c. sugar
1 T. salt
2 pkgs. dry yeast
Heat until warm:
1 c. water
1 c. milk
1/4 c. vegetable oil
Have on hand:
1 egg
2 to 2 1/2 c. flour
butter
Mix egg with liquids, then stir all into flour mixture. Blend at lowest speed on mixer, then blend on medium for 3 minutes. By hand stir in another 2 to 2 1/2 c. flour. Cover, let rise 50 minutes until light and doubled in size. Stir down. Spoon into greased 6" x 9" loaf pan. Bake at 350 degrees F for 30-35 minutes. Brush top with butter.
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| SheilaC |
Posted - Sep 19 2007 : 8:31:21 PM
what's no-knead bread? sounds appealing. . . |
| willowtreecreek |
Posted - Sep 17 2007 : 4:09:56 PM
Leave out the baking soda and salt.
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