No Knead Quick-Rise Bread
Bread was always one of those things I'd rather buy instead of make. Strangely enough, because I truly enjoy creating with yeast and flour. I've always thought bread would take too long to make, never add up to my expectations, or simply end in angry clouds of flour in my kitchen. So, I never tried. Until I stumbled across this recipe on Jo Cooks; no knead, very few ingredients, and best of all- 2 and a half hours from start to finish! I was sold. I switched out 2 cups for rye flour for some flavor dimension, and added some honey for a little sweetness. I now make it once (if not twice) a week. I hope you try it! Enjoy.
No Knead 2-Hour Bread
1 loaf
Ingredients:
4 cups all purpose white flour
2 cups rye flour (I used Bob's Mill)
2 packets active dry yeast (4 1/2 teaspoons)
3 tablespoons wild honey
1 tablespoon salt
3 cups warm water (110-115 degrees F)
Will need: dutch oven pot
Directions:
1. Whisk the yeast in 3 cups warm water along with the honey, and let it stand for 5-10 minutes. (I did this in the bowl of my stand mixer, but you can also do this by hand). The mixture should bloom and produce a yeasty smell. Add 3 cups of flour (any) and whisk until smooth batter forms. Switching to a wooden spoon or spatula (or the dough hook, if using the stand mixer), add the remaining 3 cups of flour. Mix just until well combined, then cover with a kitchen towel and let it stand for one hour, or until doubled.
2. Place your dutch oven (with lid) into your oven, then preheat to 400 degrees F. (Dutch oven should be in the oven as it preheats). Meanwhile, remove the dough from the bowl onto a well floured surface and gently form the dough into a round. It will help if you've floured your hands as well. Lift the dough round onto a large piece of parchment paper, then sprinkle a little flour on top of the dough and cover with a clean, no-lint kitchen towel. Let it rise for another 30 minutes.
3. After 30 minutes, remove the pot from oven. Lift the parchment paper with the dough into the hot dutch oven pot, close the lid and return to the oven. Bake for approximately 30 minutes, then remove the lid and bake for another 20-25 minutes, until golden brown. Remove from oven and let it cool on a cooling rack (to prevent bottom of bread from steaming). Cool completely before serving. Enjoy.
Recipe adapted from Jo Cooks