Bread is a staple in many households, but it can be time-consuming to make. However, with this 2 hour no knead bread recipe, you can have fresh, delicious bread in no time! Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and requires minimal effort.
Ingredients:
- 3 cups all-purpose flour
- 1 ½ cups warm water
- 1 ½ tsp salt
- ¼ tsp active dry yeast
Instructions:
- In a large mixing bowl, combine the flour, salt, and yeast.
- Add the warm water and stir until the dough forms a shaggy ball.
- Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours.
- Preheat your oven to 450°F (230°C) and place a Dutch oven with the lid on inside to heat up.
- Once the oven has preheated, carefully remove the hot Dutch oven and sprinkle some flour on the bottom.
- Turn the dough out onto a floured surface and shape it into a ball.
- Place the dough ball into the hot Dutch oven and cover with the lid.
- Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 10-15 minutes until the bread is golden brown.
- Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
Nutritional Information:
Serving size: 1 slice (based on 12 slices)
- Calories: 114
- Protein: 3g
- Carbohydrates: 24g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 291mg
- Potassium: 38mg
- Fiber: 1g
- Sugar: 0g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 4mg
- Iron: 1mg
Cooking Time:
2 hours (including rising time) + 45 minutes baking time
Equipment:
- Large mixing bowl
- Plastic wrap
- Dutch oven with a lid
- Wire rack
Serving Suggestions:
This bread is perfect for making sandwiches or serving with soups and stews. You can also slice it and toast it for breakfast or use it to make croutons for salads.
Variations:
- Add herbs like rosemary or thyme to the dough for a more savory flavor.
- Add dried fruits like cranberries or raisins to the dough for a sweeter flavor.
- Add nuts like walnuts or pecans to the dough for a crunchier texture.
Substitutions:
- You can use bread flour or whole wheat flour instead of all-purpose flour.
- You can use honey or maple syrup instead of sugar.
Storage:
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips:
- Make sure to use warm water (not hot) when making the dough.
- Don’t overmix the dough – it should be shaggy and sticky.
- Make sure the Dutch oven is hot before adding the dough to ensure a crispy crust.
Notes:
This recipe is for a basic no knead bread. Feel free to experiment with different flours, herbs, and spices to make it your own!
Frequently Asked Questions:
Can I double the recipe?
Yes, you can double the recipe to make a larger loaf of bread. Just make sure to use a larger Dutch oven.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast instead of active dry yeast. Just use the same amount and follow the same instructions.
Can I use a different type of pot instead of a Dutch oven?
You can use a different type of pot as long as it has a lid and can withstand high temperatures (at least 450°F/230°C).
Recipe 2: Garlic and Rosemary No Knead Bread
Looking for a more flavorful no knead bread? Try this garlic and rosemary version!
Ingredients:
- 3 cups all-purpose flour
- 1 ½ cups warm water
- 1 ½ tsp salt
- ¼ tsp active dry yeast
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
Instructions:
- In a large mixing bowl, combine the flour, salt, and yeast.
- Add the warm water and stir until the dough forms a shaggy ball.
- Add the minced garlic and chopped rosemary and stir until well combined.
- Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours.
- Preheat your oven to 450°F (230°C) and place a Dutch oven with the lid on inside to heat up.
- Once the oven has preheated, carefully remove the hot Dutch oven and sprinkle some flour on the bottom.
- Turn the dough out onto a floured surface and shape it into a ball.
- Place the dough ball into the hot Dutch oven and cover with the lid.
- Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 10-15 minutes until the bread is golden brown.
- Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
Nutritional Information:
Serving size: 1 slice (based on 12 slices)
- Calories: 124
- Protein: 3g
- Carbohydrates: 26g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 310mg
- Potassium: 38mg
- Fiber: 1g
- Sugar: 0g
- Vitamin A: 9IU
- Vitamin C: 1mg
- Calcium: 8mg
- Iron: 1mg
Cooking Time:
2 hours (including rising time) + 45 minutes baking time
Equipment:
- Large mixing bowl
- Plastic wrap
- Dutch oven with a lid
- Wire rack
Serving Suggestions:
This bread is delicious on its own, but you can also serve it with butter or olive oil for dipping.
Variations:
- Add other herbs like thyme or oregano for a different flavor.
- Add grated Parmesan cheese for a cheesy twist.
Substitutions:
- You can use bread flour or whole wheat flour instead of all-purpose flour.
- You can use dried rosemary instead of fresh.
Storage:
Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips: