Best 2 Hour No Knead Bread Recipes
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
Categories Bread
Time 2h
Number Of Ingredients 6
Steps:
- 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)
- After your dough has doubled, turn on the oven to 482 F and place an ovenproof pot into the oven as it heats.
- 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.
- 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.
- 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.
Nutrition Facts : ServingSize 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
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
Categories breads
Time 2h
Number Of Ingredients 6
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.
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.
Provided by Susan Bickta
Categories Savory Breads
Time 2h
Number Of Ingredients 5
Steps:
- 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.
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