48 no knead bread dry Recipes

unbleached bread flour, dry yeast, salt, warm water, flour , for dusting and shaping in addition to the 1 kilo

all-purpose or bread flour, more for dusting, warm water (1 5/8 cups), instant yeast or 1/3 tsp active dry yeast, salt, cornmeal or wheat bran as needed.

dry yeast, warm water, sugar, salt, flour, dried rosemary, plus more for topping, olive oil , corn meal, & coarse salt

active dry yeast, luke warm water, shortening, salt, sugar, boiling water, eggs, all-purpose flour

flour , all purpose, active dry yeast, salt, fresh rosemary, chopped, lemon zest, chopped, water, cornmeal , as needed

bread flour, table salt, sugar, instant yeast or 1/4 tsp other active dry yeast, cool water (55 - 65 degrees ), flour , for dusting, extra-virgin olive oil, coarse sea salt

sugar, active dry yeast, sea salt, water (bath temperature), flour, cheese, in cubes or 2 tbsp olive oil, fresh herb, olive oil, salt

unbleached flour, instant yeast, table salt, water, beer, white vinegar, almonds, dried cranberries

flour divided, wheat germ, active dry yeast, salt, very warm water, tablespooons butter or margirine- softened, molasses, make variation, at start can add 1/4 to 1/2 cup onion chopped or instant onion flakes, make this an onion bread, method can be adjusted to make in bread machine, preheat oven : 375, use 1 1/2 quart casserole greased

warm water (body temperature), dry active yeast, granulated sugar, vegetable oil, white vinegar, bread flour, whole wheat flour, kosher salt, steak spice (for savoury version), raw sugar (for sweet version)

all-purpose flour, divided, whole wheat flour, fast rising yeast, sugar, dried onion flakes, dried parsley, sage, thyme, marjoram, pepper, rosemary, oregano, ginger, salt, water, egg, beaten, celery seed, dried onion flakes

all-purpose flour, plus 1/4 cup more for dusting, whole wheat flour, whole wheat flour, unsweetened cocoa powder , preferably natural process (not dutch-processed), sugar (75 g), instant yeast or 1/3 tsp active dry yeast, salt, water , scant, cornmeal or wheat bran, as needed, milk, for brushing, turbinado sugar, for sprinkling

flour (either wholemeal, ryemeal, white or combination), dried yeast, honey, molasses, salt, warm water

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)

bread flour, more for dusting, instant yeast granules, sugar, salt, warm tap water, olive oil or any combination of flavor infused oils, any dried seasonings, herbs or rubs (optional)

whole wheat flour, dry milk powder, salt, active dry yeast, honey, warm water (110 degrees f/45 degrees cup), whole bran cereal, egg, vegetable oil