Course Appetizer, Breakfast, Lunch, Main Course, Snack
3cupsall purpose flour
2tspRapid Rise or Instant Yeast
3tbspflour to sprinkle on counter while shaping
Place flour in bowl, add yeast and mix together. Then add salt and lukewarm water.
Stir ingredients together for about 1 minute or until ingredients are well incorporated (no obvious dry flour). This will look shaggy and sticky. Cover with plastic wrap and let stand in warm, dry place for 1 hour.
After an hour has passed, place an empty Dutch Oven into the cold oven and turn oven on to 450 degrees and let the oven and Dutch Oven come 450 degrees.
Pour dough out onto a lightly floured surface and using a spatula or scraper, fold the dough over on itself 10-12 times, forming a ball. Place the dough into a bowl, lined with a sheet of parchment paper. Cover with a dishcloth for 30 minutes, as the oven comes to temperature.
After the dough has rested in the bowl for 30 minutes, carefully pick up the parchment paper with the dough on top and very carefully put it into the hot, Dutch Oven (paper and dough), place the lid on top and cook for 30 minutes.
After 30 minutes, remove the lid to the Dutch Oven and cook for another 10 minutes if you want a crispier, crunchier crust. Remove the bread from the oven and place on a cooling rack for 10 minutes before slicing. Enjoy!
**Cooking instructions if you do not have a Dutch Oven are in the article**
Keyword 2 Hour No Knead Bread, Dutch Oven, Homemade Bread