2 Hour No Knead Bread Recipes

TWO HOUR NO-KNEAD BREAD

Steps:

• Combine the water and honey in a measuring jug.
• Mix the flour and instant yeast together in a large bowl.
• Add the water/honey and mix together with a wooden spoon until you have a sticky dough.
• Add the salt and mix it in to distribute into the dough.
• Cover the bowl with a clean tea towel and leave to rise for 1 ½-2 hours, or until almost doubled in size. The rising time will depend on how warm the kitchen is, if it is really cold you might want to prove the dough in a warm (but turned off) oven to speed things up.
• Dust your worktop with flour. Tip the dough on it and sprinkle with a little flour - it will be sticky (that's how it should be). Line a bowl or banetton basket with baking paper and dust with flour.
• Use a pastry scraper to fold the edges over towards the centre to create a round loaf.
• Carefully cup the loaf in your hands and transfer into the prepared bowl seam side down. Loosely cover with a plastic bag.
• Preheat the oven to 220C (420F) and place a Dutch oven on low shelf to preheat for 30 minutes while the bread is having its second rise.
• Slice the bread using a sharp knife or lame. Carefully remove the pot from the oven (it will be very hot so use oven mitts or pot holders).
• Lift the bread out of the bowl using the baking paper and drop into the pot. Cover and bake for 30 minutes.
• Uncover and bake for 10 more minutes then take out of the Dutch Oven and bake directly on the oven shelf for 5 minutes for extra crisp crust.
• Leave the bread to cool before slicing.

WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD

Steps:

• Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
• Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
• Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
• Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
• Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
• Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
• Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
• Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
• Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
• Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
• Cool on rack for 10 minutes before slicing.

NO-KNEAD BREAD

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

NO-KNEAD BREAD RECIPE (EASY ARTISAN BREAD)

Steps:

• In a large bowl, stir together 1 1/2 cups warm water (100˚F) and 1/2 Tbsp of salt. Sprinkle the top with yeast and let it sit 2 min, then stir.
• Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Using a spatula, stir until dough comes together and is well blended. Cover the bowl with plastic wrap and let it rise at room temperature 2 hours (or about 2-3 times in volume).
• Line a cutting board with parchment paper and generously dust with flour. Scrape dough out of the bowl with a spatula onto the floured surface.
• With well-floured hands, fold dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle parchment paper with more flour or cornmeal, extending about 1" past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise uncovered at room temp 40 minutes.
• Meanwhile, prepare your oven with 2 racks - one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or use the backside of a rimmed cookie sheet or pizza stone) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat up 1 cup water.
• Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish (never a glass dish*) on the bottom rack with 1 cup hot water (being careful to not splash water on a glass oven door). Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for about 25-28 min or until golden brown. Transfer loaf to a rack and cool to room temp before cutting into it.

2 HOUR NO KNEAD BREAD

Steps:

• In a large bowl, combine yeast and warm water. Let sit for five minutes. Add flour and salt to the yeast mixture and stir until it's well combined (dough will be lumpy and won't look like your typical dough for rising). Cover bowl with plastic wrap and let stand in a warm area for 1 hour (I like to put it on my stove with the stove light on). After the dough has been rising for 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F. Continue letting the dough rise for 20 more minutes. After the dough has risen for the full hour, turn dough out on a well-floured surface and sprinkle the top with a little additional flour. Using a bench scraper (or hands) fold dough over about 10 times to shape into a ball. Place dough ball into a large bowl lined with parchment paper (NOT wax paper) and cover with a towel. Let dough rest on counter for 15 minutes. After 15 minutes, carefully (using oven mitts) remove heated Dutch oven and place the lid on a safe surface, lift the parchment paper and dough from the bowl and place gently into the hot pot. (the parchment paper too). Cover and bake for 30 minutes. Then, remove lid and bake uncovered 10 additional minutes or until bread is a golden color and sounds hollow when thumped. Remove Dutch oven carefully from the oven, with oven mitts, and take the bread out of the pot to cool. It's best to let bread cool completely.

2-HOUR NO-KNEAD BREAD

Steps:

• 1. Measure flour into a large bowl and aerate by "fluffing" with a spoon. Add the yeast and salt. Mix well.
• 2. Add HOT water and stir until combined. Dough will be sticky.
• 3. Cover and let stand in a warm place for 1 hour.
• 4. After 40 minutes (of the 1 hour standing time), place a 3-6 quart oven proof Dutch oven in a cold oven and heat to 450 degrees F.
• 5. When 1 hour standing time is up, transfer dough to a floured work surface. With a scraper, fold dough over on itself 10 - 12 times and shape into a ball.
• 6. Place dough into a parchment lined bowl. Cover and let rest in a warm place for 15 minutes.
• 7. Using oven gloves, lift parchment (along with the dough) out of the bowl and transfer gently to the hot Dutch oven.
• 8. Cover and bake 30 minutes,
• 9. After 30 minutes, carefully remove lid and parchment. Return to oven, uncovered, and bake 10-15 minutes longer.
• 10. Remove from oven and place on a cooling rack. Let cool 15 minutes before slicing.

2-HOUR FASTEST NO KNEAD BREAD

Steps:

• Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it's well combined.
• Cover with plastic wrap and let stand at room temperature for 1 hour.
• After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
• After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
• Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
• After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
• After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.

NO KNEAD VEGAN BREAD

Steps:

• In a large bowl sift together all flours, add salt and yeast. Give everything a stir. Slowly pour in warm water and stir with a spatula until it forms a uniform dough. Cover the bowl with a clean towel and place in a very warm place for 40 minutes *.(Note 2)
• After your dough has doubled, turn on the oven to 482 F and place an ovenproof pot into the oven as it heats.
• Sprinkle your working table with a flour and place the dough on a table. Using a dough scraper and starting from the edges fold the dough into a rectangle. Sprinkle on some more flour to prevent from sticking.
• Sprinkle your hands with some flour and flatten the dough preserving the rectangle.Sprinkle some more flour on a dough and starting from a left short edge fold 1/3 of the dough toward the center.Then fold a right edge over the dough.Sprinkle on some flour, slightly stretch the dough vertically and fold the dough in half. Repeat the 4-step folding process 2 more times. After step 4, shape the dough into a ball pinching and pulling the edges toward the center of the ball. Flip the ball so that the seams were facing down. Place the dough on a parchment paper, cover with a large bowl and leave it to rest for 25 minutes. The dough will slightly rise.
• Without turning off the oven, very carefully remove the pot from the oven (it will be very hot so use oven mitts!).Take the lid off. Slowly lift the parchment paper with a dough and carefully place it into the pot.Using a very sharp knife make shallow cross incision on the top of the loaf. Cover the pot with a lid and place the pot into the oven to bake for 35 minutes.Remove bread from the oven, carefully transfer on a wire rack and let it cool completely before slicing, at least 1 hour.