Real Recipes From Real Home Cooks ®

2-hour no-knead bread

a recipe by
Susan Bickta
Kutztown, PA

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.

serves 8
prep time 1 Hr 15 Min
cook time 45 Min
method Bake

Ingredients For 2-hour no-knead bread

  • 3 c
    aerated all purpose flour
  • 1 pkg
    rapid rise yeast (2 teaspoons)
  • 1 tsp
  • 1 1/2 c
    hot tap water
  • extra flour for shaping

How To Make 2-hour no-knead bread

  • 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.