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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. linda bianco says

        March 15, 2023 at 10:37 pm

        5 stars
        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.

        Reply
        • Rosemary says

          March 16, 2023 at 6:44 pm

          Hi Linda, thanks so much, so glad you like the bread. I hope you enjoy the other bread recipes also. Take care!

          Reply
      2. Arlene Difino says

        January 25, 2023 at 4:42 am

        Can this bread be made in a loaf pan? If so what size?

        Reply
        • Rosemary says

          January 25, 2023 at 9:29 am

          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.

          Reply
      3. Lo says

        January 18, 2023 at 6:53 pm

        5 stars
        If I bake this as a one loaf instead of three small loaves, should I increase the baking time?
        Thanks.

        Reply
        • Rosemary says

          January 19, 2023 at 10:16 pm

          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!

          Reply
      4. Tasha McPhee says

        December 21, 2022 at 9:52 pm

        5 stars
        So easy and delicious. My children beg for me to make this, it’s a treat!

        Reply
        • Rosemary says

          December 22, 2022 at 6:16 pm

          Hi Tasha, thanks so much, so glad the kids enjoyed it. Take care!

          Reply
      5. Tyler says

        December 18, 2022 at 1:48 am

        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 :/

        Reply
        • Rosemary says

          December 18, 2022 at 10:59 am

          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.

          Reply
      6. Kat says

        December 8, 2022 at 8:34 am

        5 stars
        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.

        Reply
        • Rosemary says

          December 9, 2022 at 7:16 pm

          Hi Kat, thanks so much, so glad you liked it. Take care!

          Reply
      7. Laurie says

        October 28, 2022 at 1:47 am

        5 stars
        Was happy with this! Made a dipping oil with olive oil and seasonings and did use bread flour. Great for how long it took!

        Reply
        • Rosemary says

          October 28, 2022 at 3:04 pm

          Hi Laurie, thanks, so glad you enjoyed. Have a great weekend. Take care!

          Reply
      8. Lo says

        October 16, 2022 at 8:54 pm

        5 stars
        First time baking bread, it came out soooo good! Quick and easy.
        Thanks.

        Reply
        • Rosemary says

          October 16, 2022 at 9:45 pm

          Hi Lo, thanks so glad you liked it!

          Reply
      9. Joseph says

        October 15, 2022 at 11:22 pm

        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 ???

        Reply
        • Rosemary says

          October 16, 2022 at 9:43 pm

          Hi Joseph, I just use a store bought a blend, it’s a good quality I get in Italy. 🙂

          Reply
      10. Joseph says

        October 15, 2022 at 11:16 pm

        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

        Reply
        • Rosemary says

          October 16, 2022 at 9:41 pm

          Hi Joseph, thanks so much, I hope you enjoy it. Let me know.

          Reply
      11. Megan says

        May 15, 2022 at 9:51 pm

        5 stars
        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!

        Reply
        • Rosemary says

          May 18, 2022 at 8:14 pm

          Hi Megan, thanks so much, so glad you liked it. I love garlic bread. Take care.

          Reply
      12. Rachel says

        April 22, 2022 at 2:19 am

        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.

        Reply
        • Rosemary says

          April 23, 2022 at 11:12 am

          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.

          Reply
      13. Kylie Solis says

        February 4, 2022 at 1:11 am

        5 stars
        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.

        Reply
        • Rosemary says

          February 8, 2022 at 5:18 pm

          Hi Kylie, thanks so much so glad you enjoyed it. Have a great week.

          Reply
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