2 Hour No Knead Bread Food

SPEEDY NO-KNEAD BREAD

Steps:

• Combine flour, yeast and salt in a large bowl. Add 1-1/2 cups water and stir until blended. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
• Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake an other 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD

Steps:

• Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
• Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
• Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
• Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
• Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
• Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
• Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
• Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
• Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
• Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
• Cool on rack for 10 minutes before slicing.

NO-KNEAD BREAD

Steps:

• In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
• Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

2-HOUR FASTEST NO KNEAD BREAD

Steps:

• Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it's well combined.
• Cover with plastic wrap and let stand at room temperature for 1 hour.
• After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
• After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
• Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
• After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
• After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.

NO KNEAD ARTISAN BREAD

Steps:

• Mix in the dry ingredients in a large mixing bowl.
• Pour in 1 ⅓ cups (316 ml.) lukewarm water.
• Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. If it is not, after you fully mixed it, add in more water in 1-tablespoon increments. Alternatively, you can use your clean hands to mix and feel the stickiness.
• Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.
• Lightly flour your kitchen counter, gently remove the dough from the bowl, and place it onto your work surface. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl.
• Form the dough into a ball tucking the sides of the dough under. Transfer the dough onto a large parchment paper, lightly dust with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.
• Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees (230 C Degrees).
• When ready to bake, take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper carefully place the dough into the dutch oven. Put the lid on and let it bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.
• At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.

ALMOST NO-KNEAD BREAD 2.0

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.

2 HOUR NO KNEAD BREAD

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.

NO KNEAD BREAD

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

2-HOUR NO-KNEAD BREAD

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.