Easy 2-Hour Rise Bread

Howdy folks!

I don’t personally eat a ton of bread, but when I do, it has to be fresh and homemade. It’s been a bit tricky these days to find store-bought anyhow, and this recipe is so easy, it would be a shame not to make it.

As always, let me know how you get on with the process. I’ll be creating variations of flavors and playing with ad-ins in the coming weeks, so check back for those.

Stay well,


Easy 2-Hour Rise Bread


3 ¼ cups + 1 tablespoon all purpose flour
1 ½ cups + 3 tablespoons lukewarm water / divided
1 ¾ teaspoons active dry yeast
1 ½ teaspoons salt
1 teaspoon honey or sugar


In a small bowl mix ¼ cup of lukewarm water and one teaspoon of honey. Add yeast, and let sit five minutes then mix to combine.

In a large glass bowl add the flour, make a well in the center and add the yeast mixture and remaining water (1 ¼ cups + 3 tablespoons). Fold together with a wooden spoon, then add the salt. Stir to combine well. Sprinkle the top with one tablespoon of flour.
Cover the bowl and place in a warm, draft-free area, and let rest for 2 hours.

After 2 hours have passed, preheat the oven to 420° F. Line a half sheet pan with parchment paper and sprinkle with flour.

With the help of a spatula transfer the dough, floured side up, onto the prepared pan. Divide the dough into 3 equal parts, shape into rounds or logs, and place approximately 2 inches apart. Bake for approximately 25-30 minutes. Bread is done when tapped on the bottom and there is a hollow sound.

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