2 Hour No Knead Bread Recipes

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ALMOST NO-KNEAD BREAD 2.0

From Cook's Illustrated. This recipe is AMAZING, and sooo easy too! Time does not include Rising Time -- approximately 18 hours, and Cooling Time -- approximately 2 hours. Also makes wonderful whole wheat bread!

Provided by Galley Wench

Categories     Breads

Time 1h

Yield 1 Large Round Loaf

Number Of Ingredients 7



Almost No-Knead Bread 2.0 image

Steps:

  • Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
  • Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
  • Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray.
  • Transfer dough to lightly floured work surface and knead 10 to 15 times.
  • Shape dough into ball by pulling edges into middle.
  • Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
  • Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
  • About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
  • Carefully remove pot from oven and remove lid.
  • Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
  • Cover pot and place in oven.
  • Reduce oven temperature to 425 degrees and bake covered for 30 minutes.
  • Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer.
  • Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Nutrition Facts : Calories 1537.1, Fat 3.7, SaturatedFat 0.6, Sodium 3506.2, Carbohydrate 324.4, Fiber 10.4, Sugar 35.6, Protein 39.7

3 cups unbleached all-purpose flour, plus additional for dusting work surface (15 ounces) or 3 cups for whole wheat use 2 cups unbleached all-purpose flour and 1 cup whole wheat flour
1/4 teaspoon fast rise yeast
1 1/2 teaspoons sea salt
7 ounces room temperature water
3 ounces beer
1 tablespoon white vinegar
2 tablespoons honey

NO KNEAD BREAD

A very easy bread recipe that is absolutely delicious!

Provided by emh123

Time 10m

Yield Serves 6

Number Of Ingredients 0



No Knead Bread image

Steps:

  • Find yourself a suitable container that will fit in your fridge over night such as a largish Tupperware sandwich box (it will all make sense later)
  • Pour 360ml warm water into the box and add the sachet of yeast and stir until dissolved
  • Add 500g white bread flour and the salt, stir with a fork until all the flour has been incorporated, flatten with the back of the fork
  • Pop the lid of your box on top but don't close tightly, you don't want it to explode!
  • Leave it on the work top for about 2 hours for the yeast to do its thing
  • After 1 1/2 to 2 hours it should have doubled in size, it's now time to put it to bed in the fridge overnight..
  • After 24 hours or so take out the dough and tip onto a floured surface and fold onto itself a couple of times with floured hands, there's no need to do more than this
  • Shape the dough and put onto a baking tray to rise a second time, approx 1 hour depending on the warmth of your kitchen, score the top
  • After half an hour preheat your oven to 200 c
  • When you're ready to cook your loaf add a cup full of water to the tray in the bottom of the oven and bake your bread for half an hour, it should sound hollow to the touch when tapped and be a lovely golden brown
  • This dough can be left in the fridge for up to a week

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