2 Ingredient 1 Hour Bread (No Yeast, No Knead, No Rise)
2-Ingredient Beginner Bread (Full-Size Loaf)
This is the larger version of my popular 2-ingredient bread. It uses the same simple method, just scaled up to make a full loaf in a standard pan.
Ingredients
3½ cups self-rising flour (about 410 g) (*Start with 2 ½ cups to account for flours made with varying percentages of proteins in self-rising flours)
2 cups milk (480 g)
*I make this recipe with White Lily Self-Rising Flour, a very soft, low protein flour that absorbs less liquid than other flours. To account for the differences in flour, start with 2.5 cups of flour and 2 cups of milk. If it is thicker than mine, add a bit more milk until the consistency is similar to mine. If it is much thinner, add a bit more flour. This is a forgiving recipe, but you do want it to be a batter-like consistency rather than a dough.
Instructions
Preheat oven to 350°F (177°C).
In a large bowl, mix the flour and milk until just combined.
The batter will be thick and spoonable.
Pour into a well-greased or parchment-lined 8.5 × 4.5 inch loaf pan.
Smooth the top.
Bake for 50–55 minutes, tenting loosely with foil if the top browns too quickly.
The loaf is done when the internal temperature reaches 195–200°F.
Remove from the pan after 5–10 minutes and cool completely on a rack before slicing.
Optional: Brush the warm loaf with butter.
How to Make Your Own Self-Rising Flour
If you don’t have self-rising flour, you can easily make it.
For this recipe, whisk together:
3 cups all-purpose flour (420 g)
1.5 Tbs baking powder
1 teaspoon salt
Whisk well, then use exactly as you would self-rising flour in the recipe above (When using all-purpose flour in this recipe and making it into self-rising, use 3 cups of flour instead of the 3.5 called for in the recipe, this flour will absorb more of the milk than White Lily self-rising flour)
Click here for the Printable Recipe!
*If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!
Used in this recipe:
Cast Iron Bread Pan (8.5x 4.5")
Cast Iron Melting Pot & Basting Brush
White Lily Self Rising Flour
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2 comments
I am blown away at how perfect this bread is: Simple with only two ingredients, ready for oven in less than 5 minutes, beautifully crusted exterior, firm but not tough inside, slices nicely, and as delicious as any bread I have ever had. I cannot say enough good things about this bread I will definitely make this over and over. Haven’t even tried it toasted with jelly yet, but I’m betting it will be delish!!! Thank you for putting bread-making back in my life. BTW, I am 84 years old so simplicity is my way of life these days!!!!
Can you pour batter into paper lined cast iron pan? I bought the liners a while ago, and keep forgetting to use them. Thank you