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Topic: Nwt No knead bread  (Read 4422 times)
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« Reply #40 on: March 31, 2010 05:36:46 PM »

alwaysinmyroom directed me to this thread, and I'm glad she did. I've made this NY Times recipe several times, in traditional steel bread pans with foil covering. It was tasty, and is ridiculously easy, but I find my schedule doesn't really fit the 18-hour rising period, and it didn't work at all well with whole-wheat flour. So I switched to the one they published a year later which only takes 3 hours but still doesn't require kneading. Some commentators have found it inferior to the long-fermenting bread, but I like it just fine. I make it in ordinary bread pans, using 1 1/2 c. 7-grain flour, 2 c. whole wheat and 3 c. white.

In looking for that NYT link, I found Mark Bittman's revised whole wheat recipe[/RUL], which I'm going to have to try.


« Reply #41 on: April 04, 2010 10:17:32 AM »

I have read that article too and was going to try it. Definitely will now, it looks great!
« Reply #42 on: April 12, 2010 06:31:43 PM »

Good morning from Bali,
I am interested to give this a try, must try to find pot first though! Smiley
« Reply #43 on: April 12, 2010 08:51:35 PM »

I hope you do give it a try,please drop us a line here if you do and let us know what you think about it. Happy Baking:)               Michelle
« Reply #44 on: January 06, 2012 03:13:57 PM »

Wowww!!!! Those pics made me drool! lol Looks like a nice outcome,have you dears made anymore lately?
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