119 bread flour water no yeast Recipes

all-purpose flour or 3 cups bread flour, more for dusting, instant yeast, salt, water, cornmeal or wheat bran, as needed

all-purpose or bread flour, more for dusting, instant yeast or 1/2 tsp regular (optional), sourdough starter, salt, bottled water, cornmeal or wheat bran as needed.

bread flour, table salt, sugar, instant yeast or 1/4 tsp other active dry yeast, cool water (55 - 65 degrees ), flour , for dusting, extra-virgin olive oil, coarse sea salt

flour, baking powder, baking soda, water, cider vinegar or 2 tsp white vinegar, sugar (optional)

water, white bread flour, dry milk, salt, butter or 2 tbsp margarine, brown sugar, cajun seasoning (if you use a no salt blend , double the above amount of salt), tomato paste, onion paste or 1/8 tsp onion powder, parsley flakes, fast rise yeast or 3 tsp active dry yeast

water (lukewarm, about 100 f), yeast (granulated ), salt (kosher or other coarse ), all-purpose white flour (or healthier, white whole wheat, no need to sift), cornmeal

unbleached bread flour, dry yeast, salt, warm water, flour , for dusting and shaping in addition to the 1 kilo

water, egg (extra large), italian dressing , kraft roasted red pepper with parmesan (no substitutions), sesame oil, toasted sesame seeds, divided, bread flour, salt, sugar, bread machine yeast

warm water (at room temperature ), canola oil, granulated sugar, salt, dry instant mashed potatoes (unprepared ), bread flour, dry active yeast, bread flour , if needed, water , if needed

bread flour, more for dusting, instant yeast granules, sugar, salt, warm tap water, olive oil or any combination of flavor infused oils, any dried seasonings, herbs or rubs (optional)

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)

yeast, water, bread flour, bread flour, olive oil, salt, tomato paste, water, minced garlic, oregano, basil, sugar, onion salt

water (20-25 degrees celsius), nonfat milk (20-25 degrees celsius), whole wheat flour, bread flour, extra virgin olive oil, active dry yeast, flour

all-purpose flour or 3 cups bread flour, more for dusting, instant yeast, salt, water, vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.), salt, extra virgin olive oil, tomato sauce, buffalo mozzarella (about 1/4 ball), basil leaves, extra virgin olive oil, salt

flour, sugar, salt, yeast (or 1 packet), very warm water, unsweetened applesauce

flour, salt, olive oil, water, sesame seeds, nigella seeds (also known as black cumin)

sourdough starter (no substitute), water, all-purpose flour, butter or 1/2 cup margarine, softened, egg, honey or 3 tbsp sugar, vanilla extract, milk, water, instant potato flakes, buttermilk or 3/4 cup sour cream or 3/4 cup plain yogurt, all-purpose flour, active dry yeast (do not substitute saf or instant yeast), dough enhancer, butter, softened, light brown sugar or 1 cup dark brown sugar, ground cinnamon, natural cinnamon oil , to taste, cream cheese, softened, butter, softened, powdered sugar, vanilla extract, lemon juice

cornmeal, water, butter, good quality molasses, instant yeast, bread flour, whole wheat flour, salt, water