Hi June and Anyone Else Interested,
I made
Jackie Olden's Grandma's Easy No Knead Peasant Bread again, this time using bread flour, a little less water (a couple of tablespoons less) and baking the loaves in a
French bread pan. (I used active dry yeast, not rapid rise, each time.) The dough was much easier to handle this time. In the first stirring of ingredients the dough was fairly stiff but still could be mixed with a wooden spoon. After rising the dough was slack but workable and could be shaped.
For anyone that hasn't tried making homemade bread or is waiting until they have a bread machine, I think you'll be pleasantly surprised if you try this recipe. It's 2 hours start to finish with only a few minutes of that time spent stirring and shaping. If you can't bake it right away you can store the dough in the refrigerator after the first rise and then shape, rise and bake it when you want.
