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.
Stacey says
Made your bread on a whim this morning for an intimate “survivor” luncheon this morning. I wanted everything to be just perfect. I’m not a fan of the NY Times No Knead Bread, too hard, too tasteless… But I figured I’d give this one a try. Wow. I made two loaves (which were fairly small), rubbed butter on the crust when they cam out of the over and WOW! they were devoured almost before we could even start lunch! This is a keeper. I’m looking forward to experimenting with flavors,rosemary, garlic, maybe even raisin and cinnamon… Oh the possibilities! Thanks for the recipe!
Rosemary says
Hi Stacey, thanks so much, so glad you enjoyed it. All your suggestions sound amazing. Have a great weekend.
fq says
Hey I just tried your recipe !
It was quiet easy to follow and everything seemed fine …. I love the crust but the bread is dense why is that so ?
I followed ur recipe no changes
I was hoping for the same airy bread as shown in ur video:(
Rosemary says
Hi fq, could be you should let it rise a little longer then the recipe states. Is your yeast fresh?
Fq says
I used instant yeast . Could that be the issue ?
Yes my yeast is fresh
So I should give it more time ,
Hey how is ur crust not so thick ?
Rosemary says
Hi Fq it could be that, I use active dry yeast. Try that one and give it maybe an extra hour to grow, remember a draft free warm area. Did you make 3 loaves?
Jocelyn Koh says
Hi. Thank you so much for this recipe. I’ve been trying to make bread for a long time, failing every time. I’m so glad I didn’t give up because I found your recipe! My dad only eats wholemeal bread so I substituted 200grams of the plain flour with wholemeal flour and let rise for about 3 hours and 15 min. The plan was 4 hours but I just couldn’t wait any longer. It was tough transferring the dough flour side up and I only managed half floured side up. The result was a little dense but the closest to success that I’ve ever been! I brushed one loaf with melted butter, cheese and garlic, as shared in another comment. It was delicious! Will surely try again. For better results should I add more flour and let rise longer?
Rosemary says
Hi Jocelyn, so glad you liked it. The reason the bread was dense is because of the wholemeal flour, so letting it rise longer probably won’t change the texture. Hope that helps. Have a great Sunday.
Jenny says
I didn’t have enough flour so I put less water in but it came out Great !!!
Rosemary says
Hi Jenny, great, so glad you like it!