Breads - 2 hour no knead bread recipes

Author: Kenneth Mulholland  

The easiest bread recipe you will ever make - get ready to brag about homemade artisan bread even if you have never baked before! Making bread at home has never been easier than with my recipe for the Easiest 2 Hour No Knead Bread.

2 Hour No Knead Bread

2 Hour No Knead Bread
Making bread at home has never been easier than with my recipe for the Easiest 2 Hour No Knead Bread. Only 4 ingredients and 2 hours to hot, delicious bread on your table.
Provided by: Wendy O'Neal
Total time: 120 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 6
Ingredients:
  • 1 tablespoon SAF yeast (or Instant or RapidRise yeast)
  • 1 1/2 cups hot water (up to 130° F)
  • 3 cups All Purpose Flour (***AERATE FLOUR BEFORE MEASURING***)
  • 1 teaspoon coarse Kosher salt
  • (plus about 2 tablespoons extra flour for shaping)
  • parchment paper (NOT wax paper)
How to cook:
  1. In a large bowl, combine yeast and warm water. Let sit for five minutes.
  2. 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).
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Notes: 2-Hour No-Knead Bread — Sprinkled With Jules, Hour No-Knead Bread. by Julia Alvarez January-15-2018. This quick and easy bread is rustic and full of flavor. It only requires 2 hours rising time and no kneading. Ingredients. 3 cups …

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Two Hour No-knead Bread

Two Hour No-knead Bread
No knead bread - easy, delicious and ready to bake in two hours. The easiest bread recipe you will ever make - get ready to brag about homemade artisan bread even if you have never baked before!
Provided by: Lucy Parissi | Supergolden Bakes
Total time: 175 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 6
Ingredients:
  • 4 ½ cups (570g) white bread or all purpose flour (plus extra for dusting and worktop)
  • 2 tsp instant yeast (rapid rise yeast) (see notes if using dry active yeast)
  • 2 cups (500ml) lukewarm water
  • 2 tbsp runny honey (or sugar)
  • ½ tbsp salt
  • 1 tbsp chopped rosemary (optional)
Nutrition:
  • Calories: 2260 kcal
  • Carbohydrate: 475 g
  • Protein: 68 g
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Sodium: 3514 mg
  • Fiber: 23 g
  • Sugar: 36 g
  • Serving Size: 1 serving
How to cook:
  1. Combine the water and honey in a measuring jug.
  2. Mix the flour and instant yeast together in a large bowl.
  3. Add the water/honey and mix together with a wooden spoon until you have a sticky dough.
  4. Add the salt and mix it in to distribute into the dough.
  5. 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.
  6. 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.
  7. Use a pastry scraper to fold the edges over towards the centre to create a round loaf.
  8. Carefully cup the loaf in your hands and transfer into the prepared bowl seam side down. Loosely cover with a plastic bag.
  9. 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.
  10. 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).
  11. Lift the bread out of the bowl using the baking paper and drop into the pot. Cover and bake for 30 minutes.
  12. 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.
  13. Leave the bread to cool before slicing.
Notes: 2-Hour No-Knead Cinnamon Raisin Bread, I've been making an Artisan 2-hour no-knead bread for quite a long time. It's always nice and soft and chewy inside with a traditional crusty exterior. This recipe …

No Knead Vegan Bread

No Knead Vegan Bread
This artisan No Knead Vegan Bread is made without a mixer, doesn't require long resting time and is crusty and delicious! Thanks to the addition of Buckwheat and Whole Wheat Flour, this easy homemade bread comes out healthier and perfect for soups, sandwiches or dunking.
Provided by: Iryna
Total time: 120 minutes
Cook time: 35 minutes
Prep time: 15 minutes
Yields: 1 serving
Cuisine: European
Number of ingredients: 6
Ingredients:
  • 2 1/2 c+1 tbsp all-purpose flour
  • 1/4 c buckwheat flour
  • 1/4 c whole wheat flour
  • 1 1/3 c+2 tbsp warm water (110 F)
  • 1 1/2 tsp instant yeast (Note 1)
  • 1 tsp salt
Nutrition:
  • Serving Size: 1 slice
  • Calories: 98 kcal
  • Fat: 0.3 g
  • Carbohydrate: 20.4 g
  • Sodium: 168 mg
  • Fiber: 1 g
  • Sugar: 0.1 g
  • Protein: 3 g
How to cook:
  1. Combine the ingredients
  2. 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)
  3. Preheat the oven and place the pot to warm up
  4. After your dough has doubled, turn on the oven to 482 F and place an ovenproof pot into the oven as it heats.
  5. Prepare the working surface for folding the dough
  6. 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.
  7. Fold the dough
  8. 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.
  9. Bake the bread
  10. 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.
Notes: No-knead bread recipe, Cover and set aside for 1–2 hours, or until doubled in size. Grease a 3lb/1.3kg loaf tin with a little vegetable oil. Tip the dough onto a lightly floured work surface.

3 Ingredient No-Knead Bread

3 Ingredient No-Knead Bread
Enjoy this delicious bread in 2 hours using 3 ingredients and NO kneading required. Bake up a loaf today.
Provided by: Winter!
Total time: 110 minutes
Cook time: 35 minutes
Prep time: 75 minutes
Yields: 1 serving
Number of ingredients: 5
Ingredients:
  • 3 cups all purpose flour
  • 2¼ teaspoons instant yeast
  • 1 teaspoon salt
  • 1½ cups hot tap water (up to 130° F)
  • extra flour for shaping
How to cook:
  1. Combine flour, yeast and salt in a large bowl, stir to combine.
  2. Stir in water and mix well until there's no dry flour left and it’s well combined.
  3. Cover the bowl with plastic wrap and let stand at room temperature for 1 hour.
  4. After the timer has gone off, place your dutch oven with it's lid on into your cold oven. Then heat the oven to 450° F.
  5. 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.
  6. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel. Let stand on counter top for 15 minutes.
  7. After 15 minutes (or once oven is preheated), remove Dutch oven from the oven. Still using oven mitts, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too)
  8. Cover with lid and bake for 30 minutes.
  9. After 30 minutes, remove lid. Return, uncovered, to oven and bake 5-10 more minutes to brown up the crust.
Notes: 2-HOUR Fastest No Knead Bread, Let stand on counter top for 15 minutes. After 15 minutes, carefully, using oven gloves, lift the parchment paper with …
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