Two Hour No-knead Bread
User Reviews
4.7
45 reviews
Excellent
Two Hour No-knead Bread
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No knead bread - easy, delicious and ready to bake in two hours. The easiest bread recipe you will ever make - get ready to brag about homemade artisan bread even if you have never baked before!
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Ingredients
- 4 ½ cups (570g) white bread or all purpose flour plus extra for dusting and worktop
- 2 tsp instant yeast (rapid rise yeast) see notes if using dry active yeast
- 2 cups (500ml) lukewarm water
- 2 tbsp runny honey or sugar
- ½ tbsp salt
- 1 tbsp chopped Rosemary optional
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Instructions
- Combine the water and honey in a measuring jug.
- Mix the flour and instant yeast together in a large bowl.
- Add the water/honey and mix together with a wooden spoon until you have a sticky dough.
- Add the salt and mix it in to distribute into the dough.
- Cover the bowl with a clean tea towel and leave to rise for 1 ½-2 hours, or until almost doubled in size. The rising time will depend on how warm the kitchen is, if it is really cold you might want to prove the dough in a warm (but turned off) oven to speed things up.
- Dust your worktop with flour. Tip the dough on it and sprinkle with a little flour - it will be sticky (that's how it should be). Line a bowl or banetton basket with baking paper and dust with flour.
- Use a pastry scraper to fold the edges over towards the centre to create a round loaf.
- Carefully cup the loaf in your hands and transfer into the prepared bowl seam side down. Loosely cover with a plastic bag.
- Preheat the oven to 220C (420F) and place a Dutch oven on low shelf to preheat for 30 minutes while the bread is having its second rise.
- Score the top of the loaf using a sharp knife or lame. Carefully remove the pot from the oven (it will be very hot so use oven mitts or pot holders).
- Lift the bread out of the bowl using the baking paper and drop into the pot. Cover and bake for 30 minutes.
- Uncover and bake for 10 more minutes then take out of the Dutch Oven and bake directly on the oven shelf for 5 minutes for extra crisp crust.
- Leave the bread to cool before slicing.
Notes
- USING DRY ACTIVE YEAST
- NO KNEAD SKILLET BREAD
- You can use a cast iron skillet to bake the bread instead of a Dutch oven. The bread will have a slightly different shape, a bit more spread out, but will still taste just as delicious!
- Prepare the dough as per instructions up to the first rise. Oil your cast iron skillet and sprinkle with a little semolina. Shape the loaf and transfer into the skillet for the second rise (30 minutes) while you preheat the oven.
- Slice the loaf. Place a roasting tray on the lowest oven shelf and the skillet on a shelf above it. Throw a handful of ice cubes into the roasting tin you placed on bottom shelf. Place the skillet on shelf above. The steam created by the melting ice cubes will help your bread to rise. I found that the bread baked quicker in a skillet, needing 30-40 minutes overall.
Nutrition Information
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Calories
2260kcal
(113%)
Carbohydrates
475g
(158%)
Protein
68g
(136%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
3514mg
(146%)
Potassium
831mg
(24%)
Fiber
23g
(92%)
Sugar
36g
(72%)
Vitamin A
63IU
(1%)
Vitamin C
1mg
(1%)
Calcium
110mg
(11%)
Iron
27mg
(150%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2260 kcal
% Daily Value*
| Calories | 2260kcal | 113% |
| Carbohydrates | 475g | 158% |
| Protein | 68g | 136% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 3514mg | 146% |
| Potassium | 831mg | 18% |
| Fiber | 23g | 92% |
| Sugar | 36g | 72% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 110mg | 11% |
| Iron | 27mg | 150% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
45 reviews
Excellent
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