efrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare
hould be too sticky to knead, but still a dough--not
Pour the milk over the bread.
Top with spices.
Microwave for about 1 minute.
efrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe
efrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
Twenty
At 70-75 degrees the bread leavens well and has the
all. Don't let your bread overrise.
yeast mixture, all-purpose flour, bread flour, and salt in a
d soda are already reacting. Knead the dough lightly - too much
Bread pudding:
Preheat oven to
ightly floured work surface and knead 10 to 15 times. Shape
ightly floured work surface and knead 10 to 15 times. Shape
alt, and then add the bread flour one cup at a
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
o make sure there are no dry spots; it's ok
It is not necessary to knead or continue mixing once the
nd add ingredients to YOUR bread maker according to YOUR instructions
Dissolve yeast in water. Mix flour and salt in a large bowl then add yeast mixture. Cover with plastic wrap then let proof for around 18 hours at room temperature.
Line a large, deep pan with parchment paper. Shape dough into a loaf, transfer to prepared pan, cover and let proof for 1 hour.
Preheat oven to 450\u00b0F. Cover dough with parchment paper and bake for 30 mins. Reduce oven temperature to 400\u00b0F, remove cover and bake for another 30 mins. Remove bread from oven and allow to cool on a wire rack.
Sift flour, bread improver, yeast and salt into