efrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
hould be too sticky to knead, but still a dough--not
re-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe #309834.
Remove
efrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
Twenty minutes
Pour the milk over the bread.
Top with spices.
Microwave for about 1 minute.
At 70-75 degrees the bread leavens well and has the
all. Don't let your bread overrise.
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare
ightly floured work surface and knead 10 to 15 times. Shape
yeast mixture, all-purpose flour, bread flour, and salt in a
o make sure there are no dry spots; it's ok
nce first making this bread according to the
f flour.
time to knead the bread! i use my heavy
Bread pudding:
Preheat oven to
ightly floured work surface and knead 10 to 15 times. Shape
2-hour rise, the bread isn't very flavorful. Still
Dust wooden cutting board with bread flour and, using your plastic
Make Recipe #387518 for the dough.
Preheat the oven on broiler setting. Arrange the artisan bread slices in a single layer on a baking sheet.
Combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper in a large bowl. Allow the mixture to sit for 10 minutes.
Broil the bread until slightly brown, about 1 to 2 minutes.
Divide the tomato mixture evenly over the bread slices. Top the slices with mozzarella cheese.
Return the baking sheet to the oven and broil until the cheese is melted, about 1 to 2 minutes.
Mix and knead all of the dough ingredients by hand, mixer, bread machine