2-hour no-knead bread
A friend of mine featured this recipe on her blog many months ago and intrigued me. It is so easy to make and reminds me of the bread I had in Europe. It has a nice crunchy/chewy crust and a delicious tender crumb. I usually brush the baked loaf with butter right after I take it out of the oven for that extra buttery taste.
prep time
1 Hr 15 Min
cook time
45 Min
method
Bake
yield
8 serving(s)
Ingredients
- 3 cups aerated all purpose flour
- 1 package rapid rise yeast (2 teaspoons)
- 1 teaspoon salt
- 1 1/2 cups hot tap water
- extra flour for shaping
How To Make 2-hour no-knead bread
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Step 1Measure flour into a large bowl and aerate by "fluffing" with a spoon. Add the yeast and salt. Mix well.
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Step 2Add HOT water and stir until combined. Dough will be sticky.
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Step 3Cover and let stand in a warm place for 1 hour.
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Step 4After 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.
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Step 5When 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.
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Step 6Place dough into a parchment lined bowl. Cover and let rest in a warm place for 15 minutes.
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Step 7Using oven gloves, lift parchment (along with the dough) out of the bowl and transfer gently to the hot Dutch oven.
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Step 8Cover and bake 30 minutes,
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Step 9After 30 minutes, carefully remove lid and parchment. Return to oven, uncovered, and bake 10-15 minutes longer.
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Step 10Remove from oven and place on a cooling rack. Let cool 15 minutes before slicing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Savory Breads
Tag:
#Quick & Easy
Tag:
#Heirloom
Method:
Bake
Culture:
American
Ingredient:
Flour
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