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.
Can maple syrup be used instead of Honey? If so, I probably would have to double or triple syrup and reduce amount of water. Thank you for your delicious recipes!
Hi Patty, yes you could use maple syrup, but I would just use that amount (1 teaspoon). Let me know how it goes. Take care!
Have you ever made this gluten free?
II’ve heard the flours in Europe don’t affect gluten sensitive folks. Wonder if I can find the type of flour you use here in the US.
Hi Gina, that isn’t true, if flour no matter where it is from has gluten it will affect gluten sensitive people. 🙂
My daughter has gluten issues and when she was on her Italian honeymoon, nothing she ate affected her (pizza, pasta, cakes, etc). I am not sure how gluten sensitive she is but he clearly cannot eat foods that made with US flour et al. I buy the Anna 00 organic flour and the Rommo pasta which are both made in italy and imported from there. I cook and bake with them and she has no issues at all. Just thought you may want to try and see if those can be tolerated better than the US foods that are filled with so many more chemicals.
My daughter is gluten sensitive but I’ve found that Caputo Fioriglut flour, made in Italy, is made from wheat starch but no gluten. It makes amazing bread and pizza with no problem for her. I buy it on Amazon. The reviews from true celiacs seem positive also. She is over the moon happy since we discovered it.
This bread is amazing and remarkably easy to make. My first time making bread and now I am going to try all your bread recipes.
Thank you so much.
Hi Linda, thanks so much, so glad you like the bread. I hope you enjoy the other bread recipes also. Take care!
Can this bread be made in a loaf pan? If so what size?
Hi Arlene, I think it can be made in a loaf pan. It might fit 2 8 or 9 inch loaf pans. Hope that helps.
If I bake this as a one loaf instead of three small loaves, should I increase the baking time?
Thanks.
Hi Lo, yes increase the time by about 5-10 minutes. Bread is baked when the internal temperature is 190F (88C), so you can check that to make sure it is baked through. Take care!
So easy and delicious. My children beg for me to make this, it’s a treat!
Hi Tasha, thanks so much, so glad the kids enjoyed it. Take care!
I love this recipe and have made it several times in a single loaf (in enameled cast iron like the original NYT recipe). I tried making it this time as suggested in three loaves and it was a sticky horrible mess. Am I missing something?? Not sure why my dough would be too wet this time around :/
Hi Tyler, it shouldn’t be that wet, if it is add more flour, some flours absorb more liquid than others. Hope that helps. Take care.
Made this tonight. This was my first “no-knead” bread, so I didn’t know what to expect. It turned out pretty good. I might make this again.
Hi Kat, thanks so much, so glad you liked it. Take care!
Was happy with this! Made a dipping oil with olive oil and seasonings and did use bread flour. Great for how long it took!
Hi Laurie, thanks, so glad you enjoyed. Have a great weekend. Take care!
First time baking bread, it came out soooo good! Quick and easy.
Thanks.
Hi Lo, thanks so glad you liked it!
Oh you say Honey but there are so many kinds .which one did you use ? wild flour, a blend ,clover honey , one fromGeorgia now datt one has a great flavor my favorite . Im sure it would change that little background flavor ???
Hi Joseph, I just use a store bought a blend, it’s a good quality I get in Italy. 🙂
Bongiorno , going to use 00 flour from Italy , and the little envelopes of yeast I always bloom the instant yeast first ,will try the other one .tomorrow no honey but sugar , we will see
Hi Joseph, thanks so much, I hope you enjoy it. Let me know.
I’ve been using the same tried and true bread recipe for the last year, but I think this one has it beat. I needed a quick recipe for garlic bread, and these turned out absolutely beautiful. So soft, light, and airy with a perfectly textured crust. This is definitely going to be a staple at my house!
Hi Megan, thanks so much, so glad you liked it. I love garlic bread. Take care.
Not sure how it’s 35 minute cook time when you need to let it rest for 2 hours. Found this recipe hoping it was something I could make for dinner tonight but doesn’t seem so.
Hi Rachel, that is quite an old recipe and at the time in the recipe card there wasn’t a space for chilling/resting etc time, now there is and I added it in. But no yeast bread can be made in 35 minutes, you always need a rising time. Hope that helps.
These were amazing! Thanks so much for sharing the recipe. The stickiness of the dough makes it easy to add toppings too. Thanks for including the freezer instructions as well. I’ve been wanting to make my own “take and bake” bread.
Hi Kylie, thanks so much so glad you enjoyed it. Have a great week.