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
- 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
Updated from February 20, 2018.
Melissa says
So good! Super easy too! I used instant yeast and went with 1tsp of salt. Made 2 round loaves. Thank you Rosemary!
Rosemary says
Thanks so much Melissa, glad you liked it. Have a great week.
Lynette says
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?
Rosemary says
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.
Maryann Wujkiw says
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.
Rosemary says
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.
Pri says
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.
Rosemary says
Hi Pri, the wholemeal flour could be the reason and also the oven, but I’m glad you enjoyed it. Have a great week.
zai says
Very good and practical recipes. Easy to follow through. Thank you for sharing with us.
Rosemary says
Hi Zai, thanks so much so glad you enjoy the recipes. Have a great weekend!
Esto says
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.
Rosemary says
Thanks so much Esto, glad you liked it and great idea with the sesame seeds. Take care.
joan says
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? .
Rosemary says
Hi Joan, yes no knead bread is a bit sticky. Next time just add a little less salt. 🙂
D J Smith says
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.
Rosemary says
Hi DJ thanks so much, glad you enjoyed it. Have a great weekend.
Linda Abronzino says
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
Rosemary says
Hi Linda, thanks so much, so glad you enjoyed it, have a great week.
Karol says
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.
Rosemary says
Thanks so much Karol, so glad you liked it. Have a great weekend.
Linda says
Can you use semolina flour?
Rosemary says
Hi Linda, apparently you can, let me know how it goes. The bread should turn out tender with a crisp crust.
Serena Tan says
Can I use bread flour instead of all purpose flour ?
Rosemary says
Hi Serena, yes you can use bread flour. Let me know how it goes.
Norma tp says
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?
Rosemary says
Hi Norma, yes just cover the bowl the same way if you were making it in 2 hours. Let me know how it goes.
Charlene says
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.
Rosemary says
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. 🙂
Jeannette Murray says
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?
Rosemary says
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.
Claudia says
How did bread turn out?