Too easy. This will be a regular at my house.
I just got a new bread book - Artisan Bread in Five Minutes a Day. Similar concept - make a very slack dough with no kneading. However, they make a larger batch of dough and then you can keep it in the fridge and bake it whenever you feel like it over the next week or two. They also use one of several master doughs that can be doctored before baking to produce different products.
I just got it so I have no first hand experience, but I've read good things about it and I know the concept is solid from the recipe in this thread. It seems the no knead thing is getting popular - there's another book that's similar that was released earlier this year.
I'm going to have to attempt this soon.
Revvy your recipe calls for 1 5/8 cups of water, video calls for a 1 1/2 cups.
Didn't even know what tapenade was until I went to the Olives restaurant.Just top it with cheese or tapenade to mellow the saltiness.
Didn't even know what tapenade was Do they sell this stuff in a typ grocery? With all the other pickles/olives? I know I've looked for olive salad for Muffelettas but never see it.
This tastes fantastic but didn't get the rise that I was looking for. It could've been from the beer instead of water or because I used bread machine yeast instead of the dry active yeast. Anyways, it tastes great and I will definitely do it again!
Geez bubbachunk, that looks amazing!!!!!
Also I highly recommend using cornmeal vs flour.
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