Add hot water and milk, mixture should be lukewarm. Add sugar
and egg, then yeast. Whisk. Add rest of ingredients.
Can use active dry yeast but will need to proof by letting stand with
hot water, milk and sugar for 10 minutes.
Place in greased tin bowl and cover to let rise for 30 minutes.
Punch down and form into loaves, poke loaves with a fork to
prevent air bubbles. Place in oiled loaf pans.
Cover and let rise until doubled in size, about an hour.
Bake @ 400 for 25-30 minutes
Should be light brown and sound hollow when tapped.
Yields 4 loaves.
Originally Submitted
10/25/2012
0 Out of 5 from
0 reviews
You can add this No Knead White Bread recipe to your own private DesktopCookbook.
