For anybody that thinks its "too hard" I've made it by hand baked in a Coleman oven.I regularly bake bread at camp with no running water. Cleanup is a PITA but the baking isn't hard. One year it was the only bread my dad would eat... -Curt
On Thursday, October 19, 2017, 3:23:31 PM EDT, Randy Bennell via Mercedes <mercedes@okiebenz.com> wrote: On 19/10/2017 2:17 PM, Curt Raymond via Mercedes wrote: > Bread needs 4 things:FlourWater YeastSalt > Anything else is filler and is the problem. Ideally let the yeast and flour > get to know each other for 18-24 hours before baking... > -Curt > > Quite right. My wife routinely makes a nice French bread loaf that includes nothing apart from what you list. Very good the first day and great toast the next with the left overs. RB _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com