Monday, January 23, 2017

No Knead Crusty Bread

Make-Over Monday: still snowing... Day 5! This morning I used the left over potato water to make "No Knead Crusty Bread" not as purple in color as I had hoped, but it was delish!

Ingredients: (for 2 loaves)
1 1/2 cup warm purple potato water
2 Tablespoons soft butter
1 teaspoon salt
1 Tablespoon sugar
2 tablespoon dry yeast
3 1/2 cups all purpose flour

---- In a large bowl, mix water, butter, salt and sugar until butter is melted. Sprinkle yeast on top of water and let set for 5 minutes. Stir in flour 1 cup at a time until well blended. Let set in bowl for 20 minutes or until doubled in size. Dump into Dutch over and let rise in pan half way. Bake on 350 for 30 to 45 minutes or until light carmel in color.

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