A question, Renée: How come the salt in the mix doesn't kill the yeast? Thanks! ps. We made your Red Lentil and Sweet Potato Soup for supper tonight. Rally awesome.
Great question! The salt goes the in after the yeast has bloomed. It goes in the flour so it doesn’t end up killing off the yeast. > So happy you made the soup. It’s such a great recipe. We make it at home all the time! 😀
You mention a proofing oven. I make no knead bread and often proof it in the oven for 2 hours (I don't always proof in the oven). I don't have a proofing mode on my oven so I preheat the oven to 350ºC for 5-7 minutes then turn it off. Then I put the dough in the oven and walk away. The oven gets warm but not hot enough to kill the yeast or bake the bread. Should point out it's a fairly new gas (propane) oven.
I’m not usually a commenter, but omg. This was such an easy to follow recipe, and so delicious! Every attempt I’ve made for bread resulted in bricks until this recipe. Thank you for this delicious recipe and easy to follow video!
@@TheCanteenCooks I did try with Rapid Rise & results were great. I just added it right to the flour. I looked up Fleischmann’s site and they explained the differences in the various types of yeast and when to use them. Good information. Otherwise followed recipe and it was very tasty. Thanks
Fun bread to make - salt and lemon zest and Summer Savoury herb mix made a great topping - family loved it. Thank you!
That’s awesome! 👏👏 Sounds amazing. It’s so fun to try different flavour combinations with this dough!
I've made many a focaccia similar to this, such a satisfying bread to make! Very customisable and comes together quickly
I made this, very good!!
Thanks Cheryl! Hopefully the recipe finds its way into your regular rotation.
How do you add rosemary to it
A question, Renée: How come the salt in the mix doesn't kill the yeast? Thanks!
ps. We made your Red Lentil and Sweet Potato Soup for supper tonight. Rally awesome.
Great question! The salt goes the in after the yeast has bloomed. It goes in the flour so it doesn’t end up killing off the yeast. > So happy you made the soup. It’s such a great recipe. We make it at home all the time! 😀
This is the one.
I made this this weekend, and it’s already all gone. It was so good, and easy to make. Loved it, and love the episodes!
You mention a proofing oven. I make no knead bread and often proof it in the oven for 2 hours (I don't always proof in the oven). I don't have a proofing mode on my oven so I preheat the oven to 350ºC for 5-7 minutes then turn it off. Then I put the dough in the oven and walk away. The oven gets warm but not hot enough to kill the yeast or bake the bread. Should point out it's a fairly new gas (propane) oven.
That's a great tip! Thanks for sharing. We've had a few people ask us about this.
I’m not usually a commenter, but omg. This was such an easy to follow recipe, and so delicious! Every attempt I’ve made for bread resulted in bricks until this recipe. Thank you for this delicious recipe and easy to follow video!
That’s amazing. Thanks for trying the recipe! So nice to hear that I was a success for you. 😃
Wish I could share a pic of the one I made after watching your video! 🙌🏻
We’d love to see it! Send us a pic through Facebook or Instagram!
Very good and easy too!
Your recipe seem sooooooo easy... I'll give it a try.. tqsm
Thanks! People really love this one because of its simplicity. Give it a try and let us know how it works out.
Thanks for the video. Really interesting. Can you make this with Rapid Rise Yeast ?
We always use the dry active yeast, but the results would probably be similar. Let us know if you give it a try!
@@TheCanteenCooks I did try with Rapid Rise & results were great. I just added it right to the flour. I looked up Fleischmann’s site and they explained the differences in the various types of yeast and when to use them. Good information. Otherwise followed recipe and it was very tasty. Thanks
Awesome - can’t wait to try!
Let us know how it turns out!