commit: 9d24e8e8594e2e393adc928b3d57d301f5b08378
parent 660f5ac0acc6074cb29fdbb45b36a876f2679294
Author: Rekka <rekkabell@gmail.com>
Date: Tue, 15 Jan 2019 08:34:23 +1200
blarg
Diffstat:
1 file changed, 2 insertions(+), 2 deletions(-)
diff --git a/scripts/database/recipes.js b/scripts/database/recipes.js
@@ -149,8 +149,8 @@ NO KNEAD BREAD
- Bake for {#30 minutes#}.
- After {#30 minutes#}, take the lid off, and let it cook uncovered for {#another 7 minutes#}.
Using a bread pan
- - If you don't have a cast-iron container with a lid, you can use a baking pan with foil. It works, but the top doesn't have a hard crust (it tastes, and looks wonderful anyway).
- - If you do this, it's best to coat the bread pan with {_1 tbsp_} {{olive oil}}, and sprinkle the inside of the pan with {_3-4 tbsp_} of {{cornmeal}} (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.
+ - If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top).
+ - Coat the bread pan with {_1 tbsp_} {{olive oil}}, and sprinkle the inside of the pan with {_3-4 tbsp_} of {{cornmeal}} (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.
INGR
Main
All purpose flour : 2 cups
