Summary of "2 Ingredient 1 Hour Bread (No Yeast, No Knead, No Rise)"

2 Ingredient 1 Hour Bread (No Yeast, No Knead, No Rise)

Presenter: Robin on the Farm

3 ½ cups (about 410 g) self-rising flour (White Lily brand recommended)
2 cups (480 ml) milk (Whole milk preferred for best texture, but 2%, 1%, skim, nut milks like oat milk, or even water can be used as substitutes)

Optional variations/add-ins: - 1 cup cheese - 1 tsp garlic powder - Jalapeños or other flavorings for customization

Self-rising flour substitute (make your own): - 3 ½ cups all-purpose flour - 1 ½ tbsp baking powder (not baking soda) - 1 tsp salt

Mix these dry ingredients well before adding milk.

Large mixing bowl
Danish dough whisk (or wooden spoon/rubber spatula)
Loaf pan (8½” x 4½” cast iron recommended for non-toxic cooking, but a 9x5” pan works too)
Oven preheated to 350°F (180°C)

Preheat oven to 350°F (180°C) before starting the dough to save time.
In a large bowl, combine 3 ½ cups self-rising flour with 2 cups cold milk.
Mix thoroughly with a dough whisk or spoon until the mixture resembles a thick batter (not traditional dough).
Oil your loaf pan well (coconut oil suggested). Pour the batter directly into the pan and smooth the top lightly. No kneading or shaping needed.
Bake in the preheated oven for 50 to 55 minutes.
- Check at around 35 minutes; if the top browns too quickly, tent with foil to prevent over-browning.
Once baked, immediately turn the bread out of the pan to cool.
(Optional) Brush melted butter on top for shine, softer crust, and richer flavor.
Allow bread to cool for best texture before slicing, though it can be sliced warm (may crumble slightly).

The rise comes from the baking powder in the self-rising flour, so no yeast or rising time is needed.
Using higher-fat milk improves texture and flavor, but lower-fat milks or even water can be used in a pinch.
The batter consistency is more like a thick batter than traditional bread dough, making it easy to pour and no kneading required.
Cast iron loaf pans are preferred for health reasons (non-toxic) and good heat distribution.
The bread is a great base for add-ins like cheese, garlic powder, or jalapeños for customized flavors.
Cooling before slicing improves crumb structure, but warm bread is delicious and worth the slight crumbling.

Serve warm or at room temperature.
For storage, Robin recommends handmade beeswax bread bags (available on her website).

Printable recipe available on robinonthefarm.com and in the video description.
This recipe is ideal for beginners and very quick compared to traditional yeast breads.
Robin also makes more complex breads and encourages trying those after mastering this simple loaf.