No-knead bread is the easiest bread in the world to make. With a handful of ingredients and a dutch oven you can make a glorious bread boule and feel like the most accomplished bread baker in the world.
I always thought that no-knead bread had to rise overnight to come out right. This past week I discovered a version of no-knead bread that can be made in just under 2 hours and basically my life is now complete. Wait, no, once I realized I could add chocolate chips to the bread, THEN my life was really complete.
The result is a crusty white country-style bread with chocolate chips. The only way to make it better is to slather a slice with salted butter and devour it while it’s hot.
Wait! You need a Dutch Oven!
In order to make this bread you will need a dutch oven. Dutch ovens can run from about $40 all the way to $530 or more*. You really don’t need a fancy one for this recipe. I use a 3.2 quart dutch oven to make my bread, but you could easily use a bigger one if that’s what you have on hand. You can find a very wide range of dutch ovens on Amazon* (some which can even be delivered as early as next week). There are usually a couple options on Zulily. And some occasionally at thrift stores. I purchased one of mine at Marshall’s and another at Ikea.
This recipe was originally published by Gimme Some Oven with a plethora of amazing tips to make the bread juuuuuuust right as well as a bunch of variations. Please check it out and give them some love. Over there you can also find the original, overnight version of this bread which I highly recommend if you’ve got the patience.
Looking for more tasty eats? Check out my other recipes!
*These are affiliate links. Should you purchase something from Amazon after clicking one of these links, I will receive a tiny portion of your purchase price. It will not increase the price for you.
2 Hour Chocolate Chip No-Knead Bread Boule
- 450 grams AP Flour About 3.5 Cups
- 2 tsp Salt
- 1/2 tsp Active Dry Yeast If you only have instant yeast, use 1/4 tsp
- 1.5 Cups Warm Water
- 3/4 Cup Semi-sweet Chocolate Chips I recommend using good quality chocolate
- In a large bowl mix together the flour, salt and yeast.
- Add the warm water and, with a large wooden spoon or spatula, combine all of the ingredients until the flour is fully incorporated. Your dough will be shaggy and very loose. That's ok!
- Cover the bowl with a clean dishcloth or plastic wrap and set in a warm place for an hour. Your dough should more or less double in size.
- Turn your dough out onto a well floured surface. Sprinkle dough with flour and fold the edges of the dough towards the center a couple times to give the dough a little more structure. Sprinkle chocolate chips onto the dough and fold the dough again. Keep sprinkling and folding until there are chocolate chips throughout the entire ball of dough and the dough feels springy under your fingers.
- Shape the dough into a ball and place on a piece of parchment paper. Cover again with a dishcloth or plastic wrap while the oven preheats.
- Set your oven to 450F and place your dutch oven in the oven while it preheats for 20-30 minutes.
- Very carefully take the dutch oven out of the oven and gently place the parchment paper and dough into the dutch oven. Cover and cook for 30 minutes. Remove the cover and cook 10-20 more minutes until the bread reaches your optimum color.
- Remove the dutch oven from the oven and carefully lift out the bread. Set bread on a cooling rack to cool so the bottom doesn't get soggy. Enjoy!