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Posts Tagged ‘wheat’

Honey-Wheat Bread
As promised, this is a variation on the No-Knead Bread recipe that I posted back in August.  As with the original, it needs to rest in the refrigerator for two hours, but can stay “on hold” there for longer.  It’s a great bread to bring for a “thank you” as a dinner guest: mix it up in advance, then about two hours before you’re expected, pop it in the pan, let it rise for an hour, bake it at 400° for 35-40 minutes, wrap it in a clean towel and it’ll be warm and ready to cut shortly after you arrive.
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