Bread Making Part Deux and Trois

An easy bread recipe with a few modifications. Yup and now I have it just right.

©At Muse Ranch

©At Muse Ranch

A few days ago I talked about making no-knead artisan-style bread. While it was a good attempt, I wasn’t completely happy. So I had to work on it. I think I’ve solved my problems.

Salt: I started with 1 tablespoon of salt per loaf. Then I moved up to two… that was way too much. And then I settled on 1 1/4 teaspoons. As Goldilocks says… “just right.”

Proofing Time: I gave it a minimal amount of time, from 6 a.m. to 3 p.m. While texture and flavor were fine, except for the salt problem, I thought I could do better. And I was right. The extra time, making it the night ahead, give a better texture and yes, flavor.

I’m happy I solve it so fast. I’ll be using this recipe a lot. If you’re searching for a bread recipes that’s easy — and do I mean easy — then check this one out. Spend a few minutes before bead and have a delicious loaf of fresh bread for dinner tomorrow.

Best wishes (and may it always be three),

Katherine Sig