1...Has anyone tried making Mark Bittman's no knead bread (or Ken Forkish's recipe from Flour Water Salt Yeast) in a loaf pan (to make sandwich bread instead of a rustic bread) instead of a dutch oven? If not, do we think it would still work despite different moisture content than other breads?
2...what's the deal with whole wheat bread recipes that have butter/oil in them (eg https://food52.com/recipes...) ? I'm trying to make whole wheat bread at home but would rather leave them out on account of health...is there a reason butter/oil are usually included in the recipe? can i leave them out?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)