If you haven't tried the No-Knead Bread that the NY Times published a recipe for a while back you should. It is so good. Thick and crusty on the outside and soft and light on the inside. Mmmmmm. It's only downfall is that I can't get it to rise well with more than a third whole wheat flour. You have to use white bread flour. Here is the recipe.
3 comments:
That is a good-looking loaf! I'll have to give this recipe a try!
Yeah, I'd like to try it, too! When it says "instant" yeast, is it referring to dry yeast, like what you get in packets?
I was unsure about that too, but just used the regular dry yeast and it worked great.By the way, if you have a Sam's Club you can get yeast there a whole lot cheaper and more than the grocery. You can store it in the freezer till you open it and then the fridge.
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