2-HOUR Fastest No Knead Bread

This is from Jenny Can Cook - I've been making the NYT fermented bread for many years - here is a faster version. I haven't tried it yet.

Prep Time: 3 minutes

Cook Time: 40 minutes

Total Time: 2 hours

Makes: One loaf

Ingredients:

• 3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
• 2 TEASPOONS instant or RapidRise yeast (1 packet/7 g)
• 1 teaspoon salt
• 1 1/2 cups hot water (up to 130° F)
• (about 2 Tablespoons extra flour for shaping)

Instructions:

1. Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined.
2. Cover with plastic wrap and let stand at room temperature for 1 hour.
3. After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
4. After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
5. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
6. After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.

Ham and Bean soup - slow cooker, instant pot or stove top

 Best bean soup ever!!!

Thank you The Cozy Cook for this recipe

Ham and Bean Soup

prep time: 10 MINUTES

cook time: 1 HOUR

total time: 1 HOUR 10 MINUTES

5 from 18 votes

SERVINGS: 13 CUPS

 tap or hover to scale

 PRINT RECIPE PIN RECIPE LEAVE A REVIEW

This hearty ham and bean soup is a perfect recipe for the Slow Cooker, Instant Pot, or Stove Top. It's made with navy beans and delicious bites of ham and carrots in a thick and flavorful broth!

Ingredients

US CUSTOMARY - METRIC

• 2 Tablespoons olive oil
• 1 Tablespoon unsalted butter
• 1 small yellow onion, diced
• 2 cups ham, diced. (equal to two 8 oz. ham steaks.)
• 2 cups carrots, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 ham bone, see notes for alternatives
• 1 lb. dried Navy beans, rinsed
• 2 teaspoons onion powder
• 1 bay leaf
• 2 sprigs thyme

Instructions

Stove Top

• Rinse the beans under cold water.
• Heat the olive oil and butter in a large soup pot over medium heat and add the onions.
• Cook for 5 minutes, until soft and translucent.
• Add the carrots, diced ham and the garlic and cook for 1 minute.
• Add the chicken broth, water, ham bone, navy beans, 2 tsp onion powder, bay leaf, and thyme. Bring to a boil, then reduce to a simmer.
• Simmer with the lid partially cracked for 2 hours, or until it's thickened to your desired consistency. Stir occasionally as the beans will settle to the bottom of the pot.
• Remove the ham bone/hock, the bay leaves, and thyme stems. Serve and enjoy!
• *Add a little additional water if the soup ends up thicker than you’d like.

Slow Cooker

• Rinse the navy beans under cold water. Add all of the ingredients to a large Slow Cooker (5 quarts or larger).
• Cook on low for 9+ hours or on high for 5+ hours. It's ready to serve once the beans are tender and the soup is thickened to your desired consistency.
• Remove the ham bone/hock, the bay leaves, and thyme stems and serve!

Instant Pot

• Rinse the navy beans under cold water.
• Add the olive oil and butter to the Instant Pot and hit the “Sautee” button. Add the onions and cook until soft and translucent, about 5 minutes.
• Add the diced ham and the garlic and cook for 1 minute.
• Add the remaining ingredients and secure the lid.
• Press the ‘cancel’ button, followed by the ‘Pressure Cook’ button.
• Set the timer to 45 minutes. The Instant Pot will take some time to get up to pressure.
• Once finished, let 10 minutes pass before you trigger the quick release valve. This will allow most of the pressure to release naturally, allowing the soup to cook a little bit longer.
• Remove the ham bone/hock, the bay leaves, and thyme stems and serve!

A Message from Advertising Partner

Sponsored Video

Watch to learn more

Notes

Ham Bone Substitutes

Smoked ham shanks or ham hocks are a great alternative and also add tremendous flavor. (A shank is meatier and more preferable for this recipe.)

Salted pork and/or a few strips of uncooked smoked bacon can also be substituted. (But try for a shank or hock first.)

If you're unable to use a ham bone or any of the substitutes: Use 8 cups of chicken broth instead of 4.

---

If you enjoy this recipe, then you have to try my split pea soup recipe. (It's also Stove Top, Slow Cooker, and Instant Pot friendly!)