Description I decided to give the old no-knead ciabatta a higher-fiber makeover. Since I don’t have much whole wheat baking experience, I did what any good chef would do: I didn’t do any research and just tried to figure it out. I was quite happy with the taste and texture, and going 50/50 with the … Read more
Description This very simple recipe can be made in the bread machine using the dough cycle. I make it at least 3 times a week. Ingredients 1 ½ cups water 1 ½ teaspoons salt 1 teaspoon white sugar 1 tablespoon olive oil 3 ¼ cups bread flour 1 ½ teaspoons bread machine yeast Instructions Place ingredients into the pan … Read more
Description Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust. Ingredients ⅛ teaspoon active dry yeast 2 tablespoons warm water (110 degrees F/45 degrees C) ⅓ cup warm water 1 cup bread flour … Read more
Description This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus. Ingredients 3 ½ cups white bread flour ½ cup whole wheat bread flour 1 ½ teaspoons salt ¼ teaspoon active dry yeast 2 cups water 1 tablespoon olive oil 2 tablespoons … Read more