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?
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.
exchanging flours
Posted - Sep 17 2007 : 12:35:24 PM
