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.
Hi
When you say a tsp of honey, are you using the actual measuring spoons or are you using our cutlery, because there is a difference.
Pls advise,
Thanks
I just made the loaves and the bread is very good
Hi L, it’s a teaspoon measuring spoon. Glad you liked the bread. Have great Sunday.
I’m curious – do you use fine salt or kosher salt in this recipe? I look forward to trying it soon. It sounds so easy!
Hi Mary, I use fine salt, although kosher salt would work too. Let me know how you like it.
Made the bread it is the best bread ever made
Hi Rose, thanks so much so glad you enjoyed it. Have a great weekend.
This is AMAZING! I’ve been wanting to try more bread recipes. Previously i’ve used a bread machine, but the loaves just dont come out like homemade. So this morning we are getting snowed in by 2+ feet of snow and I decided to make this recipe. It came out so good, like one of the expensive artisan breads at the grocery store. I’m so impressed. I used the trick that one of the previous reviews mentioned about making garlic cheese bread loaves. Made 2 garlic cheese and one regular. I’m just imagining how good this will be with soup or stew. Absolutely love it!!
Hi Lolly thanks so much, so glad you like it. I think I make it 3-4 times a week now. Have a great weekend.
Decided on a whim this morning to make bread for the first time ever. Googled no knead recipes and this one came up! Went to the shops for yeast and began to make dough. I accidentally doubled the amount of salt you’re meant to use but I then just doubled everything else to make a double batch! Bread turned out wonderful, I made two large loaves because there wasn’t room for small ones and increased the bake time by 5mins. Family came home and inhaled them both!!! I have resolved to make bread more often now. The recipe was so simple and easy to follow, and with the exception of the yeast I had all the ingredients laid out. It was actually a very quick process with surprisingly little mess. Thank you so much!
Hi Jade, thanks so glad to hear everyone loved it. And yes so quick and easy, I make it at least 3 time a week now. 🙂
Wonderful, easy recipe. I mixed up the dough and let it rise while I made dinner. It came together beautifully. I formed into 3 loaves and they were delicious. The crust was amazing. I will definitely make again.
Hi Julie, thanks so much so glad you enjoyed it and yes so easy and quick.
Should this dog be very Shaggy and somewhat dry before it rests? I double-checked the water I made sure I use the right amount. Also can you use quick rise yeast in place of active dry yeast? Thank you so much
Hi Lisa, yes it is quite shaggy (does it look like the dough in the video?), I always use active dry but apparently you can substitute with quick rise. Let me know how it goes.
Sorry -used voice to text- should be dough- not dog😏.
Well it was pretty dry- added about 1/8c water and kneaded it in a bit??? It sounded like the dough would be very sticky and wet- which it was not. Not sure what the issue was. It tasted good but was a little heavy- I will definitely try it again. Thank you!
Love your recipes!
Hi Lisa, yeah it isn’t that sticky, I made it again today and it is a heavier dough. Thanks glad you enjoy the recipes.
OMG! We decided to go Italian for Christmas Dinner instead of the usual Turkey and stuff. I have made bread several times before but because my daughter doesn’t have a stand mixer I had to find a different recipe. Saw this and thought why not give it a try. It was too easy!! My grandkids wanted cheese and garlic bread, so I mixed melted butter, parmasen cheese, and fresh garlic together, made diamond cuts on 2 loaves, brushed mixture on top and baked. Talk about delicious! The grandkids ate half a loaf before we sat down for dinner. Thank you for sharing this recipe.
Hi Joyce, thanks so much, so glad you all enjoyed it. And great idea with Parmesan garlic bread. Have a great day.
Ok, saw the good reviews on this recipe and skeptically did this earlier today. I’m vegan so I used maple syrup in place of honey. In any case, while it was difficult collecting the dough to be proofed, after doing so, I threw the dough in my Dutch oven in one loaf and…it was excellent. Wow. Out of all the no knead dough recipes I’ve tried, this is by far the best. The bread is delicious. I’m in love. Recipe bookmarked.
Thanks!
Hi Christina, yeah collecting the dough is a bit of a struggle :). Glad maple syrup works, I will try it next time, thanks. And thanks so much so glad you loved the bread. Have a great week.
Well !
I was almost beaten at the time of getting the proved dough from the bowl onto the baking tray. The dough clung to the bowl’s edge in a kind of passionate frenzy of farewell; and having to hold the bowl in one hand and use the spatula with the other – all the while doing my very best to keep the dough flour-side up ! – became impossible. I had to get the dough out with my hands in the end, and where the floured surface is is anyone’s guess. :\
The dividing into three, even using a dough-cutter, was also tricky.
I suspect my dough is too … umm … elastic. Not sticky, but reluctant to be contained in any way.
Sighhh …
Well, it’s baking now; so we’ll soon see.
Hi Margaret, it is a bit tricky, but as long as you are close that’s good too. 🙂 Hope you enjoy it. Have a great weekend.
Ciao ! 🙂
What would happen, d’you think, if I put it in a cast iron pot ?
It’s just that I’ve never seen a no-knead recipe cooked on a baking tray …
Hi Margaret-Rose, I’m sure it would work, but it does work on cookie sheets too. 🙂 Let me know how it goes.
Tell me, plase – what purpose does the honey serve ?
Hi Margaret-Rose it’s to help activate the yeast, usually sugar is added but honey is a healthier alternative.
I made it last weekend and it turned out perfect!! My friends and family loved it….
Next i will try to add seeds to make them more interesting…
Best bread recipe ever!
Hi Sandra, thanks so much so glad everyone loved it. And yes I think it would be delicious with some sort of seeds.
Would using strong white bread flour give the same result as all purpose flour?
Hi Mary, the texture of the bread will be chewier because bread flour as more gluten. I use all purpose because it is easiest for everyone to find. Hope that helps.
Great, thanks Rosemary. I might give it a try just because I’m curious!
If you do, let me know how it is.
Hi Rosemary, the bread flour worked really well! Going to use maple syrup instead of honey this time as vegans are coming to eat. Hope it’s just as good. Also going to put some dried rosemary in the mix 🙂
Hi Mary, thanks for letting me know, and Im sure the maple syrup will work. Let me know.
I notice that there is only one rise. Would the texture be better with one bowl rise
then another one on the cookie sheet or baking vessel, which is what I typically see.
I even saw a whole wheat bread recipe on youtube with three rises. Thank you for posting
the recipe. Checked the blogger’s website but I don’t know Italian, so could not
read it.
Hi I suppose if you would like to do 2 or 3 rises you could, but I never did and it worked without problem. Let me know how it goes.
Very good. Very easy. But surprised we could taste the honey.
I used 50/50 white and whole-wheat flour though, and let it sit for 4 1/2hrs before baking so maybe one of those things upped the honey flavour 🤷♀️
Will bake again, but might try another sugar source.
Hi Katie, thanks, glad you liked it, that’s strange because it’s not even that much honey. Let me know if you use something else.