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Easy no-knead bread

Two-Hour No-Knead Bread

A simple, easy, and best of all fast recipe for no-knead bread. Try this and you'll never need to buy bread again!
5 from 2 votes
Servings 1

Ingredients
  

  • 400 g Plain Flour
  • 300 ml warm Water
  • 8 g dried Yeast not quick-acting
  • 3 tsps Sugar
  • 1 tsps Salt

Instructions
 

  • Start off by placing the yeast into a small bowl and pour about 50ml of the water gently on top. Set aside and allow the yeast to activate and froth up for about 15 minutes. Activating the yeast
  • Mix the salt and sugar in with the flour and then make a well in the centre. Pour in the activated yeast and then the rest of the water and mix well until the flour is completely combined. Cover with a cloth and leave in a warm place to prove for about 60 minutes or so, until the dough has doubled in size.
  • Grease and flour a loaf tin and then turn the dough out onto a floured surface. Dust the dough with a bit more flour and then fold over a few times. Form the dough into a block and press into the bottom of the tin. Make some deep cuts into the top of the loaf and sprinkle on some flour before setting aside in a warm place to rise for about 30 minutes. Turn on your oven to preheat to 230 degrees Celsius.
  • When the loaf has risen above the edges of the tin carefully place it into the preheated oven and bake for 25-30 minutes, according to how brown you like your crust, and until the loaf sounds hollow when tapped underneath. Remove from the tin immediately after baking and allow to cool on a wire rack.