A No Knead Bread that is fast, easy and delicious. No 18 hour rising time, just 2 hours and baked to perfection. Fresh Homemade Bread just in time for dinner.
No-Knead Bread Recipe
No-Knead Bread RecipeSometimes you just want fresh bread out of the oven especially on the weekend. And yup that was me this past weekend. And I wanted the least amount of work possible and as quick as possible.
I found quite a few of these amazing no knead bread recipes, but I wanted it for lunch and not ready the next day.
So you know that NYT’s No Knead Bread that takes 12-16 to rest and then you bake it? Well this isn’t it! This is better.
How to Make the Best No Knead Bread:
- In a small bowl let the yeast, 1/4 cup of the lukewarm water and honey sit for 5 minutes.
- In a big bowl add the flour and make a well in the middle.
- Add the yeast mixture, remaining lukewarm water and salt.
- Stir it all together, then cover the mixture with a tablespoon of flour.
- Cover the bowl and let it rest for 2 hours.
- Move the mixture to a parchment paper lined cookie sheet, divide into 3 loaves and bake.
- And there you have Easy No Knead Homemade Bread.
Looking further I found an Italian Food Blogger, Misya, who made a No Knead Bread Recipe with the resting time of 1 1/2 hours! I knew I had to try it. And try it I did, 3x already!
I have been reading up on this no knead bread for awhile now and I always thought it was interesting and worth trying. Every time I went shopping I kept thinking I had to buy a dutch oven.
But I never did. For this No Knead Bread Recipe you don’t even need one, a plain ordinary cookie sheet is all you need!
Why does this Bread short rising time?
I will be honest and say I am not sure why it works could be the high temperature or the extra yeast, but it does work, and it is so good. This recipe makes 3 small loaves and let me tell you nothing like Homemade Bread warm from the oven.
The first time I made this recipe I made two loaves, but to be honest, three loaves baked better. This recipe can also be doubled if you want.
And look at that crust!
How to tell if your Yeast is Active:
How to test yeast to make sure it is fresh, in a small bowl add 1/4 cup of warm water then add 1 teaspoon of sugar and 2-1/4 teaspoons of yeast. Wait 10 minutes. If the mixture bubbles, then the yeast is still good.
Can the dough be refrigerated to Bake later?
Yes you can refrigerate the dough to rise, but it’s best to use it within 48 hours. Another option would be to freeze the dough but be sure to use it within 2 weeks. Just thaw it overnight in the fridge.
How to Store Baked Bread:
If the Baked bread is a crusty loaf then it should be stored unwrapped at room temperature. But once the bread has been sliced be sure to place the bread in closed paper bags. If the bread has a soft crust then it should be stored in an airtight plastic bag or container and stored at room temperature.
How to Freeze Homemade Baked Bread:
- Be sure to let the loaves cool completely before freezing.
- Wrap the loaves individually in plastic wrap (be sure to wrap tightly).
- Then wrap either in foil or place in air tight freezer bags.
- Bread will keep in the freezer for up to 3 months.
How to Thaw Frozen Bread:
Remove the bread from the bag and wrapping and let it thaw overnight in the fridge. The loaf can be warmed up in the oven at 350F (180C) for about 3-5 minutes.
More Delicious Yeast Breads you may enjoy!
Homemade Bagels Montreal Style
No Knead Pizza Dough – Pizza Margherita
So if you do try it, you have to let me know how it turns out. I am dying to know that it turned out for you too. Enjoy!
Fast and Easy No Knead Bread
Ingredients
- 3 1/4 cups 1 tablespoon all purpose flour (450 grams)
- 1 1/2 cups + 3 tablespoons lukewarm water / divided (396 grams)
- 1 3/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 1 teaspoon honey
Instructions
- In a small bowl add 1/4 cup (60 grams) of lukewarm water, 1 teaspoon of honey (I mixed these together then added the yeast) and yeast. Let sit 5 minutes then mix to combine.
- In a large glass bowl add the flour, make a well in the centre and add the yeast mixture and remaining water (1 1/4 cups + 3 tablespoons / 340 grams), start to combine with a wooden spoon, then add the salt and combine well. Sprinkle the top with 1 tablespoon of flour.
- Cover the bowl and place in a warm draft free area and let rest for 2 hours.
- After 1 3/4 hours has passed pre-heat oven to 420° F (220°C). And line a large cookie sheet with parchment paper, sprinkled with flour.
- With the help of a spatula transfer the dough (floured side up) onto the prepared sheet. Divide the dough into 3 parts, shape into logs approximately 2 inches apart. Bake for approximately 25-30 minutes. (Bread is done when tapped on the bottom and there is a hollow sound). Enjoy!
Notes
Be sure to watch the Video at the top of the post!
Nutrition
Updated from February 20, 2018.
Jenny says
May 7, 2019 at 10:47 pmI didn’t have enough flour so I put less water in but it came out Great !!!
Rosemary says
May 8, 2019 at 7:56 amHi Jenny, great, so glad you like it!
Kate says
May 5, 2019 at 5:47 pmThanks for another wonderful recipe. I just made this bread and it was so good.
Rosemary says
May 5, 2019 at 6:13 pmHi Kate, thanks so much, so glad you like it.
Mary says
May 5, 2019 at 5:47 pmMy favourite bread recipe by far. Everyone loves it.
Rosemary says
May 5, 2019 at 6:37 pmHi Mary, thanks so much.
Rob says
May 5, 2019 at 5:46 pmI make this bread at least 3 times a week, so good, thanks for the recipe.
Rosemary says
May 6, 2019 at 8:20 amHi Rob, great, so glad you like it. Have a great week.
Matilda says
March 28, 2019 at 10:26 pmHi!
Thanks for the recipe. It was a total failure the first time, completely flat and stodgy inside and didn’t rise…. i went back and checked the cups to metric and I think you have a mistake in your ingredients list, since 3 *1/4 cup + 1tbsp flour is not equal to 500g. 400g water also doesn’t equate to the cups you have there. Could you double check these?
Thanks!
Rosemary says
March 29, 2019 at 9:34 pmHi Matilda, I recalculated the flour and yes it should be 450 grams but the water is correct (396 grams), sorry about that. Hope this helps.
Ann says
March 19, 2019 at 4:58 pmHi Rosemary. I made the bread but must have done something wrong because it turned out flat although it was still delicious. I’m going to buy more yeast since the one I have expires this November although I don’t think it’s the yeast. Whenever I make pizza dough or rolls, to facilitate the rising, I place the bowl on a heating pad. This trick has worked in the past (even with your no knead pizza dough), however, this may have been the culprit. Next time, I’ll eliminate the heating pad and use newly purchased yeast. I prefer using grams or ounces when I bake and was wondering if you could give me the measurements in grams. I clicked on US custom – metric but nothing came up for me. Many thanks.
Rosemary says
March 20, 2019 at 3:10 pmHi Ann I really don’t know why it wouldn’t rise, maybe let it rest for 2-3 hours) and I updated to show the grams. Hope that helps, let me know. 🙂
L says
March 17, 2019 at 1:16 amHi
When you say a tsp of honey, are you using the actual measuring spoons or are you using our cutlery, because there is a difference.
Pls advise,
Thanks
I just made the loaves and the bread is very good
Rosemary says
March 17, 2019 at 12:55 pmHi L, it’s a teaspoon measuring spoon. Glad you liked the bread. Have great Sunday.
MaryB says
March 15, 2019 at 6:42 amI’m curious – do you use fine salt or kosher salt in this recipe? I look forward to trying it soon. It sounds so easy!
Rosemary says
March 15, 2019 at 1:54 pmHi Mary, I use fine salt, although kosher salt would work too. Let me know how you like it.
Rose says
March 7, 2019 at 6:55 pmMade the bread it is the best bread ever made
Rosemary says
March 8, 2019 at 6:27 pmHi Rose, thanks so much so glad you enjoyed it. Have a great weekend.
Lolly says
February 21, 2019 at 7:44 pmThis is AMAZING! I’ve been wanting to try more bread recipes. Previously i’ve used a bread machine, but the loaves just dont come out like homemade. So this morning we are getting snowed in by 2+ feet of snow and I decided to make this recipe. It came out so good, like one of the expensive artisan breads at the grocery store. I’m so impressed. I used the trick that one of the previous reviews mentioned about making garlic cheese bread loaves. Made 2 garlic cheese and one regular. I’m just imagining how good this will be with soup or stew. Absolutely love it!!
Rosemary says
February 21, 2019 at 8:20 pmHi Lolly thanks so much, so glad you like it. I think I make it 3-4 times a week now. Have a great weekend.
Jade says
February 13, 2019 at 3:15 pmDecided on a whim this morning to make bread for the first time ever. Googled no knead recipes and this one came up! Went to the shops for yeast and began to make dough. I accidentally doubled the amount of salt you’re meant to use but I then just doubled everything else to make a double batch! Bread turned out wonderful, I made two large loaves because there wasn’t room for small ones and increased the bake time by 5mins. Family came home and inhaled them both!!! I have resolved to make bread more often now. The recipe was so simple and easy to follow, and with the exception of the yeast I had all the ingredients laid out. It was actually a very quick process with surprisingly little mess. Thank you so much!
Rosemary says
February 13, 2019 at 7:18 pmHi Jade, thanks so glad to hear everyone loved it. And yes so quick and easy, I make it at least 3 time a week now. 🙂
Julie says
January 29, 2019 at 1:23 amWonderful, easy recipe. I mixed up the dough and let it rise while I made dinner. It came together beautifully. I formed into 3 loaves and they were delicious. The crust was amazing. I will definitely make again.
Rosemary says
January 29, 2019 at 8:28 pmHi Julie, thanks so much so glad you enjoyed it and yes so easy and quick.
Lisa says
January 26, 2019 at 6:46 pmShould this dog be very Shaggy and somewhat dry before it rests? I double-checked the water I made sure I use the right amount. Also can you use quick rise yeast in place of active dry yeast? Thank you so much
Rosemary says
January 26, 2019 at 6:55 pmHi Lisa, yes it is quite shaggy (does it look like the dough in the video?), I always use active dry but apparently you can substitute with quick rise. Let me know how it goes.
Lisa M Borghi says
January 28, 2019 at 12:32 amSorry -used voice to text- should be dough- not dog😏.
Well it was pretty dry- added about 1/8c water and kneaded it in a bit??? It sounded like the dough would be very sticky and wet- which it was not. Not sure what the issue was. It tasted good but was a little heavy- I will definitely try it again. Thank you!
Love your recipes!
Rosemary says
January 28, 2019 at 5:00 pmHi Lisa, yeah it isn’t that sticky, I made it again today and it is a heavier dough. Thanks glad you enjoy the recipes.
Joyce says
January 22, 2019 at 2:08 pmOMG! We decided to go Italian for Christmas Dinner instead of the usual Turkey and stuff. I have made bread several times before but because my daughter doesn’t have a stand mixer I had to find a different recipe. Saw this and thought why not give it a try. It was too easy!! My grandkids wanted cheese and garlic bread, so I mixed melted butter, parmasen cheese, and fresh garlic together, made diamond cuts on 2 loaves, brushed mixture on top and baked. Talk about delicious! The grandkids ate half a loaf before we sat down for dinner. Thank you for sharing this recipe.
Rosemary says
January 22, 2019 at 2:20 pmHi Joyce, thanks so much, so glad you all enjoyed it. And great idea with Parmesan garlic bread. Have a great day.
Christina D says
January 21, 2019 at 4:28 amOk, saw the good reviews on this recipe and skeptically did this earlier today. I’m vegan so I used maple syrup in place of honey. In any case, while it was difficult collecting the dough to be proofed, after doing so, I threw the dough in my Dutch oven in one loaf and…it was excellent. Wow. Out of all the no knead dough recipes I’ve tried, this is by far the best. The bread is delicious. I’m in love. Recipe bookmarked.
Thanks!
Rosemary says
January 21, 2019 at 9:16 amHi Christina, yeah collecting the dough is a bit of a struggle :). Glad maple syrup works, I will try it next time, thanks. And thanks so much so glad you loved the bread. Have a great week.
Margaret-Rose Stringer says
January 19, 2019 at 3:19 amWell !
I was almost beaten at the time of getting the proved dough from the bowl onto the baking tray. The dough clung to the bowl’s edge in a kind of passionate frenzy of farewell; and having to hold the bowl in one hand and use the spatula with the other – all the while doing my very best to keep the dough flour-side up ! – became impossible. I had to get the dough out with my hands in the end, and where the floured surface is is anyone’s guess. :\
The dividing into three, even using a dough-cutter, was also tricky.
I suspect my dough is too … umm … elastic. Not sticky, but reluctant to be contained in any way.
Sighhh …
Well, it’s baking now; so we’ll soon see.
Rosemary says
January 19, 2019 at 5:23 pmHi Margaret, it is a bit tricky, but as long as you are close that’s good too. 🙂 Hope you enjoy it. Have a great weekend.
Margaret-Rose Stringer says
January 18, 2019 at 9:56 amCiao ! 🙂
What would happen, d’you think, if I put it in a cast iron pot ?
It’s just that I’ve never seen a no-knead recipe cooked on a baking tray …
Rosemary says
January 18, 2019 at 10:49 amHi Margaret-Rose, I’m sure it would work, but it does work on cookie sheets too. 🙂 Let me know how it goes.
Margaret-Rose Stringer says
January 19, 2019 at 12:49 amTell me, plase – what purpose does the honey serve ?
Rosemary says
January 19, 2019 at 5:26 pmHi Margaret-Rose it’s to help activate the yeast, usually sugar is added but honey is a healthier alternative.
Sandra says
January 15, 2019 at 12:53 amI made it last weekend and it turned out perfect!! My friends and family loved it….
Next i will try to add seeds to make them more interesting…
Best bread recipe ever!
Rosemary says
January 15, 2019 at 7:52 amHi Sandra, thanks so much so glad everyone loved it. And yes I think it would be delicious with some sort of seeds.
Mary says
January 14, 2019 at 2:46 pmWould using strong white bread flour give the same result as all purpose flour?
Rosemary says
January 14, 2019 at 4:02 pmHi Mary, the texture of the bread will be chewier because bread flour as more gluten. I use all purpose because it is easiest for everyone to find. Hope that helps.
Mary says
January 14, 2019 at 4:05 pmGreat, thanks Rosemary. I might give it a try just because I’m curious!
Rosemary says
January 14, 2019 at 4:29 pmIf you do, let me know how it is.
Mary says
January 22, 2019 at 4:34 pmHi Rosemary, the bread flour worked really well! Going to use maple syrup instead of honey this time as vegans are coming to eat. Hope it’s just as good. Also going to put some dried rosemary in the mix 🙂
Rosemary says
January 22, 2019 at 5:36 pmHi Mary, thanks for letting me know, and Im sure the maple syrup will work. Let me know.
veggiecook says
January 14, 2019 at 4:15 amI notice that there is only one rise. Would the texture be better with one bowl rise
then another one on the cookie sheet or baking vessel, which is what I typically see.
I even saw a whole wheat bread recipe on youtube with three rises. Thank you for posting
the recipe. Checked the blogger’s website but I don’t know Italian, so could not
read it.
Rosemary says
January 14, 2019 at 12:46 pmHi I suppose if you would like to do 2 or 3 rises you could, but I never did and it worked without problem. Let me know how it goes.
Katie says
January 12, 2019 at 11:54 amVery good. Very easy. But surprised we could taste the honey.
I used 50/50 white and whole-wheat flour though, and let it sit for 4 1/2hrs before baking so maybe one of those things upped the honey flavour 🤷♀️
Will bake again, but might try another sugar source.
Rosemary says
January 12, 2019 at 5:44 pmHi Katie, thanks, glad you liked it, that’s strange because it’s not even that much honey. Let me know if you use something else.
Patricia says
January 8, 2019 at 6:09 pmLoved this recipe. Made it with leek and sausage soup and it was delicious! Our company felt the same and asked for the recipe.
Will definitely make it again!
Thank you!
Rosemary says
January 8, 2019 at 9:25 pmHi Patricia, thanks so much so glad you and your company liked it.The soup sounds good too!
Kevin Ciotta says
January 2, 2019 at 4:03 pmThe bread was fast and simple to make for a non-baker and tasted delicious! Any thoughts on alternative flavors? I read someone used whole wheat flour and sprinkled with sunflower seeds. How about using sea salt, rosemary, or other ingredients?
Rosemary says
January 2, 2019 at 6:41 pmHi Kevin, thanks glad you liked it. I think rosemary anything would be perfect, I would add it with the salt. Or even Parmesan, fresh thyme, oregano, pumpkin seeds, and yes whole wheat flour would be good too. Let me know what you try next. Happy New Year.
Emelie says
December 15, 2018 at 4:52 pmI made mine as buns, and added sunflower seeds on top. Also i made them mith wholewheat flour, and a tiny bit of rye flour. As im a vegan, i used agave, as too honey, and that was perfect too. Just a side note, for my fellow vegans. They turned out amazing, and the people i baked them for (which was my co-workers) enjoyed them too! 5 out of 5 🙂
Rosemary says
December 15, 2018 at 5:06 pmHi Emelie, thanks so much, so glad you enjoyed it. And thanks for the great tips. Have a wonderful Christmas.
Joan says
December 29, 2018 at 10:18 pmEmelie, I am making this right now and was wondering what to substitute for the honey. Thanks for posting your experiment.
Rosemary says
December 29, 2018 at 11:41 pmHi Joan, it looks like she used Agave.
Bob says
November 30, 2018 at 12:52 amCan you change the recipe to weight measurements instead of volume?
Rosemary says
November 30, 2018 at 7:08 amHi Bob, go to the recipe instructions and you will see Us Customary – Metric, just click on metric and you will get the recipes in grams. Hope that helps.
Breanne says
November 27, 2018 at 10:30 pmCan I put this all in my large bread loaf pan instead of baking three separate loaves?
Rosemary says
November 27, 2018 at 11:23 pmHi Breanne, I don’t see a problem with that, as long as it fits, it should be ok. Let me know how it goes.
Jo says
November 15, 2018 at 6:25 pmWhen I make this bread I use a plastic bowl and it always turns out fantastic. I also make 1 loaf by spraying a casserole dish with a lid and dumping the dough in the bowl, I let it rise covered for about 45 min. put it in the oven with the lid on for 30 min. and take lid off to brown the last 15 min. I also rub butter over the top to soften the crust just a little.
Rosemary says
November 15, 2018 at 6:45 pmHi Jo, thanks for the tips. 🙂
Karen says
October 22, 2018 at 3:18 pmCan I place some of the dough in the fridge to bake another day? It’s just the two of us and we don’t need that much bread at one time. Thanks. I’m looking forward to trying this bread
I’ve tried others but this looks much better.
Rosemary says
October 22, 2018 at 4:35 pmHi Karen, yes you can refrigerate the dough but it’s best to use it within 48 hours. Another option would be to freeze the dough (use within 2 weeks), thaw it overnight in the fridge. Hope this helps.
Rita says
November 1, 2018 at 2:11 pmHey there… Quick question. Can I let it rest for MORE than 2 hours? Say 6 hrs… I want to make it now, and then bake it tonight when I get home. 😉
Rosemary says
November 1, 2018 at 3:36 pmHi Rita I have heard that it should be ok although some say you should put it in the fridge so it rises slower. Hope this helps. Let me know.
SARA says
October 13, 2018 at 10:05 pmI am anxious to try this! It will be first attempt at bread making (other than quick breads) Is the glass bowl a necessary? I have a large ceramic bowl and a large stainless steel one. Thank you for sharing this recipe!
Rosemary says
October 14, 2018 at 4:38 amHi Sara, I would say the ceramic will be perfect. I think anything rather than plastic. I hope you enjoy it. Let me know.
Cathy says
October 4, 2018 at 11:55 pmOh my goodness! I was a little skeptical but this is absolutely the easiest and best homemade bread I’ve ever tasted. I have a bread maker and tried so many different recipes but the only way to get a bread with a good crust and chewy centre was to partially make it it the bread maker and finish it off in the oven. I will be making this again this weekend to gift to the family. Thank-you so much!
Rosemary says
October 6, 2018 at 11:22 pmHi Cathy, thanks so much, so glad you enjoyed it. Nothing like homemade bread. Have a great weekend.
John says
August 20, 2018 at 4:04 amMade this and it turned out great. Crispy and chewy. Delicious. Will definitely make this again. Thanks.
Rosemary says
August 20, 2018 at 9:52 amHi John thanks so much, so glad you enjoyed the bread. Have a great week.
Charlie says
August 6, 2018 at 1:50 amHi, do you think they would bake okay inside a loaf tin? Thanks
Rosemary says
August 6, 2018 at 11:01 amHi Charlie, I think it would work. Let me know how it goes. Have a great week.
Eileen says
March 28, 2018 at 7:48 pmhi.
Is this a good bread for easter dinner ?
thank you,
eileen
Rosemary says
March 29, 2018 at 12:47 amHi Eileen, for me it is, I would serve it for Easter dinner. 🙂
mar says
March 5, 2018 at 11:21 pmDelicious on my first try. Thank-you.
Have you tried this with whole wheat?
Rosemary says
March 7, 2018 at 8:54 amHi Mar, thanks so much, so glad you enjoyed it. No I haven’t tried it with whole wheat but I bet it would be delicious. Let me know if you try it. Have a great day.
Lana says
February 24, 2018 at 5:20 amThe best bread recipe I ever made. Thank you!
Rosemary says
February 25, 2018 at 6:28 pmThanks so much Lana, glad you enjoyed it. Have a great Sunday.
Alma Vorrei says
February 21, 2018 at 10:54 amI love this recipe!!! It was so easy and it turned out delicious and beautifully. I will definitely be making more of this delicious bread.
Rosemary says
February 21, 2018 at 11:54 amHI Alma, so glad you liked it. Have a great day.