Fast and Easy No Knead Bread
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.
Sometimes 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 have a 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 I substitute active dry yeast with instant yeast?
Yes you can, for every teaspoon of active dry yeast substitute with 3/4 teaspoon of instant. The yeast does not need to be activated in warm water and sugar, add the yeast directly to the flour in the mixing bowl and then add the lukewarm water, salt and sugar, and continue with the recipe.
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!
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
- 3½ cups + 2 tablespoons all purpose flour (450 grams total, if you double or triple the recipe double or triple this amount)
- 1½ cups + 3 tablespoons lukewarm water / divided (396 grams total, if you double or triple the recipe double or triple this amount)
- 1¾ teaspoons active dry yeast
- 1½ teaspoons salt
- 1 teaspoon honey or sugar
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 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 1¾ 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 2-3 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
Transferring the dough to the cookie sheet can be a bit tricky, so if you have trouble with this you can just lightly sprinkle the cookie sheet with flour, flip the dough onto the cookie sheet and lightly sprinkle the top with flour and bake.
If you substitute with instant yeast use 1 1/4 teaspoons.
Nutrition
Updated from February 20, 2018.
Absolutely loved this recipe. I added some shredded cheddar cheese and garlic powder to the dough. Once done and out of the oven I brushed it with melted butter and added a little salt. This was the best bread ever. Thank you so much
Hi Gigi, thanks, so much, glad you enjoyed it, and thank you for sharing, sounds delicious. Take care and have a great weekend!
It came out perfect and I loved it. Can any ingredients be added in such as raisins?
Hi Karen, thanks, glad you enjoyed it. And yes you could had raisin, just be sure to soak them in boiling water for about 15 minutes and drain well before adding. Take care!
When I was ready to print I adjusted the number of loaves. The measurements in cups and tsp changed but the metric measurements didn’t.
Hi Jan, that’s because in the recipe to convert to US it includes tablespoons also, so I wrote a note saying if you use metric the total amounts are and to double or triple that amount since it won’t include the tablespoons in the conversion. Hope that helps. Take care!
Hi I made this bread and again everyone loved it!!
Thanks
I’m going to try the ciabatta next.
Love your site!!!
PS can you add a search bar It would be easier to go back to find recipes?
Deb
Hi Deb, thanks so much, I am glad you like the recipe and the site. Let me know how the ciabatta turns out. There is a search bar on desk top it is at the top and at the right hand side, on mobile, click the 3 bars at the top and the menu and search bar will come up. 🙂 Take care!
Hi. Sorry search bar is there!!!
Is cake flour =Swan?
Hi Deb, no problem, I don’t know what Swan is? Let me know.
Can I make one large loaf instead of 3? Thinking it may need to bake longer .
Susan Shannon
Hi Susan yes you can, and yes it will take longer to bake maybe 10-15 minutes, the internal temperature of baked bread should be 195-210F. Take care!
I love this bread!
When I was making the bread the only uncomfortable part was the getting it out of the bowl and cut into 3 pieces. It was worth every bit!! Small. Tasty. Perfect!!
I’m going to double it and see how that comes out.
Thank you!!
Hi Debbie, thanks so much, yes that is the only problem part. Try using wet hands that might help. Take care and have a great weekend!
I followed this recipe to a tea. Tough was too moist to form into a log. It was a big mess. What did I do wrong?
Hi Lori, if it’s too wet, then add more flour, some flour retain moisture different then others. Let me know.
Hi I tried the easy no knead bread, very easy.
I could not set my oven to 420 so I baked at 400. Approx 30-35 mins. I was afraid to over bake, bottom sound hallow.
Bottom was crispy but top was a bit light in color
When I cut it open I wanted it to be more airy in appearance.
How can I get more airy bread n more crisp on top?
Taste very good. And just as soft n delish next day.
The easiest no knead bread n great taste!
Hi Deb, for airier try not to move it too much, and maybe add a bit more water. Hope that helps. Take care!
can 00 flour be used for the no knead bread
Hi Marianna, no it’s not a good idea to use 00 flour in a bread recipe. The taste won’t be as good and the bread will be flat. Take care!