Comments on: Easiest 2 Hour No Knead Bread

By: Wendy O'Neal

Wendy O'Neal — Sat, 23 Dec 2023 14:59:42 +0000

In reply to Leisha. I used wheat flour. Are you asking about whole wheat flour? I haven't tried that...it would definitely be a lot denser. w-

By: Wendy O'Neal

Wendy O'Neal — Sat, 23 Dec 2023 14:58:32 +0000

In reply to Steph. I haven't tried it with a gluten free flour. Let me know if you try it and how it works. w-

By: Steph

Steph — Tue, 19 Dec 2023 17:12:08 +0000

Can this be made using 1for1 gluten free flour?

By: Leisha

Leisha — Mon, 18 Dec 2023 19:12:34 +0000

I read to aerate flour before measuring them down a ways it says after. Can I use wheat flour?

By: Jane Greenwood

Jane Greenwood — Sat, 02 Dec 2023 15:33:12 +0000

In reply to Vanessa L Greenough.

I have cut some off and flip the cut side down on the cutting board. It stays fresh.
I do this all the time. It stays crusty on outside and soft center.
Jane

By: Crystal

Crystal — Wed, 16 Aug 2023 01:12:33 +0000

Finished product was perfection! Now a couple of things…one my dough was super loose and almost like paste. Did not think it would give any sort of good results but it did. Then since it was so wet and sticky when I turned it out to form the ball I decided to forget about the folding step completely. At this point I sprinkled grated Romano and fresh herbs of rosemary, garlic chives and oregano on the dough before I pulled it into the ball. Once it was in a semi tight ball I sprinkled more grated cheese and herbs and threw it in the oven. Never did I imagine it would be so delicious and so picture perfect.

By: Wendy O'Neal

Wendy O'Neal — Tue, 04 Jul 2023 21:30:20 +0000

In reply to Lori. So glad you loved it Lori. w-

By: Lori

Lori — Mon, 03 Jul 2023 23:51:09 +0000

Found this recipe when I searched for a no knead bread that could be made faster than the NYT 4-5 hour speedy no-knead bread recipe that I have used for years. This turned out better and will become my go to no knead bread recipe. I added 1/2 cup of sliced Kalamata olives at the same time I added the water/yeast to the flour/salt and then right before it went into the oven, I sprinkled the top with course kosher salt. Perfect with my linguini with white wine clam sauce dinner.

By: Lori

Lori — Mon, 03 Jul 2023 17:04:21 +0000

In reply to Katie. But with these changes, it’s no longer a 2-hour bread.

By: Lori

Lori — Mon, 03 Jul 2023 17:00:41 +0000

In reply to Jane revell. I always use parchment paper and it does this, but it has never caught on fire. Just make sure there is no paper touching the sides of the oven and you’ll be fine.