This is an easy bread recipe I discovered which can be made in just 2-hours. WIll try it soon and recipise in thermomix!

Ingredients

3 cups bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING – See How)
2 teaspoons instant or RapidRise yeast (1 packet/7 g)
1 teaspoon salt
1 1/2 cups hot water (110 to 115° F)
about 2 tablespoons extra flour for shaping

Instructions

Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in the hot 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 (230°C).

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.

METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you.

Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Makes: One loaf

MAKE IT EVEN FASTER! See how to make it in 1 3/4 hours in my blog. Click here.

More bread recipes from Jenny here.

No Dutch Oven?

No knead bread depends on the steam created inside a pot with a tight-filling lid. I use an enameled cast iron Dutch oven but other people have commented on my website that they had success using:

• a glass pyrex dish with a lid
• a stainless steel pot with a lid
• a stainless steel pot with foil on top and the original pot lid over the the foil
• a clay baker
• a springform pan with an aluminum foil top
• a pizza stone with a stainless steel bowl as a cover
• several people posted that they used a black cast iron pot with a lid
• a roasting pan with a tightly sealed foil heavy duty top
• a heavy soup pot with a lid
• a corning dish with a glass lid
• a Romertopf clay pot
• a crock pot bowl with a lid
• two nonstick bread pans, no parchment paper – put the dough in one of the bread pans, flip the other pan upside down over the first pan and put binder clips on the two ends to hold the pans together.
• an oven-safe stoneware insert (removed from a slow cooker) with a cookie sheet over it as a lid.
• a cast iron skillet and foil as a lid
• 2 1/2 quart corning ware casserole.

Keep in mind that any lid must be tight fitting because you need to create steam inside the pot and the lid should have an oven-proof handle (not plastic). Your pot will need to hold at least 3 quarts but 5 to 6 quarts is most common. Or… You can make my No Knead Ciabatta Bread or No Dutch Oven Bread – they both bake on a pan, no Dutch oven needed. Click here for the recipes.