Punch down the dough and place on a lightly floured surface. Lightly brush two parchment-lined baking sheets with butter. Shape the dough into a ball, seam side down, and transfer to the bowl brush the surface of the dough with melted butter, cover with plastic wrap or a towel and let rise in a warm spot for up to 90 minutes, or until doubled in size. Lightly brush a large bowl with some of the melted butter. (Tip: to prevent dough from sticking to hands, rub a small amount of melted butter or vegetable oil on them.) Knead for 12 to 15 minutes, adding up to ¼ cup all-purpose flour if needed, until the dough is soft and smooth but not sticky. Add the rye flour, 2¾ cups all-purpose flour and kosher salt stir again.ĭump the dough onto a lightly floured surface. Reprinted from the NY Times.Ĭombine 1½ cups lukewarm water (110 to 115 degrees), yeast and honey in a large bowl stir to combine. This is an easy and delicious recipe for making something that tastes ridiculously good.
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