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.
Loved 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!
Hi Patricia, thanks so much so glad you and your company liked it.The soup sounds good too!
The 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?
Hi 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.
I 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 🙂
Hi Emelie, thanks so much, so glad you enjoyed it. And thanks for the great tips. Have a wonderful Christmas.
Emelie, I am making this right now and was wondering what to substitute for the honey. Thanks for posting your experiment.
Hi Joan, it looks like she used Agave.
Can you change the recipe to weight measurements instead of volume?
Hi 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.
Can I put this all in my large bread loaf pan instead of baking three separate loaves?
Hi Breanne, I don’t see a problem with that, as long as it fits, it should be ok. Let me know how it goes.
When 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.
Hi Jo, thanks for the tips. 🙂
Can 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.
Hi 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.
Hey 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. 😉
Hi 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.
I 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!
Hi Sara, I would say the ceramic will be perfect. I think anything rather than plastic. I hope you enjoy it. Let me know.
Oh 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!
Hi Cathy, thanks so much, so glad you enjoyed it. Nothing like homemade bread. Have a great weekend.
Made this and it turned out great. Crispy and chewy. Delicious. Will definitely make this again. Thanks.
Hi John thanks so much, so glad you enjoyed the bread. Have a great week.
Hi, do you think they would bake okay inside a loaf tin? Thanks
Hi Charlie, I think it would work. Let me know how it goes. Have a great week.
hi.
Is this a good bread for easter dinner ?
thank you,
eileen
Hi Eileen, for me it is, I would serve it for Easter dinner. 🙂
Delicious on my first try. Thank-you.
Have you tried this with whole wheat?
Hi 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.
The best bread recipe I ever made. Thank you!
Thanks so much Lana, glad you enjoyed it. Have a great Sunday.
I love this recipe!!! It was so easy and it turned out delicious and beautifully. I will definitely be making more of this delicious bread.
HI Alma, so glad you liked it. Have a great day.