2 Hour No Knead Bread Recipes

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.

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.

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 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.

SPEEDY NO-KNEAD BREAD

Steps:

• Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
• Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
• 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 dough and put it into pot, seam side up. 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 SEEDED OVERNIGHT BREAD

Steps:

• Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
• Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
• Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.

ALMOST NO-KNEAD BREAD 2.0

Steps:

• Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
• Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
• Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
• Transfer dough to lightly floured work surface and knead 10 to 15 times.
• Shape dough into ball by pulling edges into middle.
• Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
• Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
• About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid.
• Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
• Cover pot and place in oven.
• Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
• Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
• Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.