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.
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yield
8 serving(s)
prep time
1 Hr 15 Min
cook time
45 Min
method
Bake
Ingredients For 2-hour no-knead bread
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3 caerated all purpose flour
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1 pkgrapid rise yeast (2 teaspoons)
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1 tspsalt
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1 1/2 chot tap water
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extra flour for shaping
How To Make 2-hour no-knead bread
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1Measure flour into a large bowl and aerate by "fluffing" with a spoon. Add the yeast and salt. Mix well.
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2Add HOT water and stir until combined. Dough will be sticky.
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3Cover and let stand in a warm place for 1 hour.
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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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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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6Place dough into a parchment lined bowl. Cover and let rest in a warm place for 15 minutes.
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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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8Cover and bake 30 minutes,
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9After 30 minutes, carefully remove lid and parchment. Return to oven, uncovered, and bake 10-15 minutes longer.
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10Remove from oven and place on a cooling rack. Let cool 15 minutes before slicing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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