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Home » Popular » Bread & Yeast Breads » Fast and Easy No Knead Bread

Fast and Easy No Knead Bread

By: Rosemary Published: April 30, 2019 Updated on: September 13, 2021

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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.

3 no knead bread loaves on a wooden board

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.

Table of Contents

  • How to Make the Best No Knead Bread:
  • Why does this Bread have a short rising time?
  • How to tell if your Yeast is Active:
  • Can I substitute active dry yeast with instant yeast?
  • Can the dough be refrigerated to Bake later?
  • How to Store Baked Bread:
  • How to Freeze Homemade Baked Bread:
  • How to Thaw Frozen Bread:
  • More Delicious Yeast Breads you may enjoy!
      • Never Miss a Recipe!
  • Fast and Easy No Knead Bread
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • 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

How to Make the Best No Knead Bread:

  1. In a small bowl let the yeast, 1/4 cup of the lukewarm water and honey sit for 5 minutes.
  2. In a big bowl add the flour and make a well in the middle.
  3. Add the yeast mixture, remaining lukewarm water and salt.
  4. Stir it all together, then cover the mixture with a tablespoon of flour.
  5. Cover the bowl and let it rest for 2 hours.
  6. Move the mixture to a parchment paper lined cookie sheet, divide into 3 loaves and bake.
  7. And there you have Easy No Knead Homemade Bread.

no knead bread how to make making the dough and forming the loaves

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!

no knead bread recipe sliced

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.

2 whole loaves and 1 cut loaf of no knead bread

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
  • Best Pizza Dough

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!

one loaf of no knead bread recipe on top of another

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    upclose no knead bread sliced

    Fast and Easy No Knead Bread

    Rosemary Molloy
    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.
    4.92 from 168 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Resting Time 2 hrs
    Total Time 2 hrs 35 mins
    Course antipasto, Appetizer, Bread and Pizza
    Cuisine Italian
    Servings 3 loaves
    Calories 522 kcal

    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 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 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 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

    Calories: 522kcalCarbohydrates: 108gProtein: 16gFat: 1gSodium: 1169mgPotassium: 211mgFiber: 5gSugar: 2gCalcium: 20mgIron: 6.4mg
    Keyword ciabatta bread recipe, no knead bread, no knead bread recipe
    Tried this recipe?Let us know how it was!

    Updated from February 20, 2018.

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      1. Melissa says

        January 18, 2022 at 2:38 am

        5 stars
        So good! Super easy too! I used instant yeast and went with 1tsp of salt. Made 2 round loaves. Thank you Rosemary!

        Reply
        • Rosemary says

          January 18, 2022 at 10:09 pm

          Thanks so much Melissa, glad you liked it. Have a great week.

          Reply
      2. Lynette says

        October 19, 2021 at 9:23 pm

        In the body it says to add 2 1/4 teaspoons of yeast. But then in the recipe, it says 1 3/4 teaspoons of yeast. Which is the correct amount?

        Reply
        • Rosemary says

          October 20, 2021 at 8:29 am

          Hi Lynette, the 2 1/4 teaspoons was just an example of showing you how to tell if your yeast is active, not the amount in the recipe. The amount in the recipe 1 3/4 is correct. Hope that helps.

          Reply
      3. Maryann Wujkiw says

        September 19, 2021 at 6:05 pm

        So what would be the exact measurements of yeast for instant yeast. I just love all your recipes and have been cooking for over 40 years, but still learning from you.

        Reply
        • Rosemary says

          September 19, 2021 at 6:45 pm

          Hi Maryann, thanks so much, so glad you enjoy the recipes. I would use 1 1/4 teaspoon of active dry. Let me know how it goes.

          Reply
      4. Pri says

        August 14, 2021 at 12:05 pm

        5 stars
        The bread came out pretty good given the fact that this is the first ever bread that I baked. Used wholemeal bread flour. Came little too crusty , may be because of the wholemeal flour and that I baked it for ten min extra as my oven lacks uniform heat distribution. The taste was good and the inside was soft. Impressed with how little time and effort it takes to make it. On the whole a good recipe.

        Reply
        • Rosemary says

          August 15, 2021 at 5:58 pm

          Hi Pri, the wholemeal flour could be the reason and also the oven, but I’m glad you enjoyed it. Have a great week.

          Reply
      5. zai says

        June 5, 2021 at 4:34 am

        5 stars
        Very good and practical recipes. Easy to follow through. Thank you for sharing with us.

        Reply
        • Rosemary says

          June 5, 2021 at 8:30 am

          Hi Zai, thanks so much so glad you enjoy the recipes. Have a great weekend!

          Reply
      6. Esto says

        May 9, 2021 at 7:05 pm

        5 stars
        I just made this bread for Mother’s Day dinner, so far it looks perfect. I had to use one cup of whole wheat flour I ran out of white still baked up perfectly and smells delicious. If I knew how to post a picture I’d send you one they look great I did put sesame seed on top of them though.

        Reply
        • Rosemary says

          May 12, 2021 at 6:50 pm

          Thanks so much Esto, glad you liked it and great idea with the sesame seeds. Take care.

          Reply
      7. joan says

        May 5, 2021 at 11:07 pm

        5 stars
        Just made this bread. It was still very sticky after the rising. But I got one small one and one large one on the pan.
        Came out great, taste is good. Just too salty. What did I do wrong? .

        Reply
        • Rosemary says

          May 6, 2021 at 5:48 pm

          Hi Joan, yes no knead bread is a bit sticky. Next time just add a little less salt. 🙂

          Reply
      8. D J Smith says

        April 29, 2021 at 5:41 pm

        5 stars
        I have prepared this twice. It is easy and quick in comparison with other Italian style beads. The texture is very coarse and of course very chewey. I found that when bringing the oven to temperature, I put the bread in at the 280 F degree mark. (Also had a pan of hot water in oven). The bread came out excellent with a chewey texture and a crusty outside. This is definitely a great bread for all Italian dishes.

        Reply
        • Rosemary says

          April 30, 2021 at 8:00 pm

          Hi DJ thanks so much, glad you enjoyed it. Have a great weekend.

          Reply
      9. Linda Abronzino says

        April 23, 2021 at 7:14 pm

        5 stars
        So easy and very good. this recipe is a keeper. I also enjoyed toasted it for morning breakfast.
        thanks for an easy and delicious bread reciepe

        Reply
        • Rosemary says

          April 26, 2021 at 8:06 pm

          Hi Linda, thanks so much, so glad you enjoyed it, have a great week.

          Reply
      10. Karol says

        April 15, 2021 at 3:56 pm

        5 stars
        So easy and totally delicious. Followed the recipe exactly and was really happy with my loaves. Ate one last night and freezing the other 2.

        Reply
        • Rosemary says

          April 16, 2021 at 5:46 pm

          Thanks so much Karol, so glad you liked it. Have a great weekend.

          Reply
      11. Linda says

        April 11, 2021 at 9:49 pm

        Can you use semolina flour?

        Reply
        • Rosemary says

          April 12, 2021 at 11:13 am

          Hi Linda, apparently you can, let me know how it goes. The bread should turn out tender with a crisp crust.

          Reply
      12. Serena Tan says

        April 4, 2021 at 1:59 am

        4 stars
        Can I use bread flour instead of all purpose flour ?

        Reply
        • Rosemary says

          April 4, 2021 at 9:35 am

          Hi Serena, yes you can use bread flour. Let me know how it goes.

          Reply
      13. Norma tp says

        April 2, 2021 at 4:20 am

        If I leave the dough after it has risen in the fridge overnight, how is it covered? In the same bowl with the cloth cover?

        Reply
        • Rosemary says

          April 2, 2021 at 9:23 am

          Hi Norma, yes just cover the bowl the same way if you were making it in 2 hours. Let me know how it goes.

          Reply
      14. Charlene says

        February 25, 2021 at 3:34 pm

        5 stars
        I really enjoy baking different kinds of breads. I am always on the hunt for a new recipe to try & this looks to be a real good one. Where did you get the bowl cover that you use in your video for this recipe. I would be interested in getting one.

        Reply
        • Rosemary says

          February 25, 2021 at 4:36 pm

          Hi Charlene, thanks so much, I hope you enjoy it. I think I got it from Crate and Barrel, although they do have similar on amazon. 🙂

          Reply
      15. Jeannette Murray says

        February 22, 2021 at 3:50 pm

        Hi Rosemary, wondering if it would be okay to put the entire dough into a Dutch oven for the cook? And if so, for how long?

        Reply
        • Rosemary says

          February 22, 2021 at 7:39 pm

          Hi Jeannette, sure you can cook it in the dutch oven, bake it (temperature as written) for about 30 minutes then remove the lid and bake for an additional 10-15. Let me know how it goes.

          Reply
          • Claudia says

            January 9, 2022 at 10:39 pm

            How did bread turn out?

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