2-HOUR Fastest No Knead Bread

By altschiller

Ingredients

• 3 cups bread flour (400 G)
• 2 teaspoons instant or RapidRise yeast (1 packet/7 grams)
• 1 teaspoon salt
• 1 1/2 cups hot water (up to 130° F)
• (about 2 Tablespoons extra flour for shaping)

Details

Adapted from jennycancook.com

Preparation

Step 1

Combine flour, 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 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 and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 more minutes. Cool completely before slicing.