A 2 1/2 hours no knead bread recipe

I have prepared this no knead bread recipe for so many times…always with excellent results. I prepared it dividing the dough and making three loafs, I did it as small round bread balls, and I did this today, dividing the dough in two, resulting in a larger loaf (I ate a slice for snack with a thin layer of salted butter and it was delicious).

This bread can be eaten for breakfast, with butter and/or jam; can be used to a snack and also served with main meals. It is that comfort recipe that you can prepare with no risk and will always solve your bread supply.

If you keep it into a plastic bag, it last for two or three days and are excellent when re-heated.

An important thing: do not use baking paper. I noticed that without it, the result is even better, as the crust remains crispy and the inside very soft. Use a non-adherent oven pan or spray little cooking spray on a common one just to avoid attaching a bit.

You need 2 hours and a half from when you begin mixing the flour to the yeast to the time you take it out from the oven. It’s the quickest bread I’ve ever seen   It’s easy to prepare and you don’t need space to work the dough nor kneading machines. Just mix the ingredients using a fork (or even using your kneading machine, but it is not mandatory at all – I’ve tried both ways but often use a bowl and a fork, as I lave the dough to rest inside the bowl and don’t need to wash the bread machine bowl ;-D).

Important: melt the yeast into the water, together with the honey. Add it to the flour and mix it well. Only then add the salt. Remember that salt should never be addede together with the yeast, as it “kills” the yeast.

After mixing, cover it with a fabric or plastic wrap and let it rest for a couple of hours and it’s time to bake it!