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 you make this bread with whole wheat flour or 1/2 whole wheat flour? Any changes I would need to make?
Hi David, I would probably do half and half, and for every cup of all purpose substitute with 3/4 cup whole wheat, you made need to add a tablespoon or two of extra liquid if it is too dry. Let me know how it goes.
I am not a bread maker or kneader and I live at altitude, 5,000 ft. I tried the recipe. The bread tasted good but way too dense and chewy. Any suggestions, I suspect it was the altitude, such a challenge for baking. Any tips? I’d like to try it again. Thank you. Love your recipes.
Hi Diane, here is something that might help with high altitude baking. https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Hi there I only have self raising flour will the recipe work with this and would I need same quantity as your recipe
Hi Sharon, I don’t think you can, because self rising has baking powder in it and for this recipe you are using yeast and the baking powder will make the dough rise quicker which would lead to more of a cake like bread. Sorry.
Can i substitute all purpose flour with bread flour? 🙂
Hi Mei, yes you can, bread flour works perfectly.
Excited to try this! Can we use maple syrup if we don’t have honey/unable to find any?
Hi Kate it might be better to use sugar instead.
Is it ok to substitute agave for the honey?
Hi Quyen, yes you can substitute it for honey.
Absolutely perfect bread!!! I would recommend this recipe to anyone who loves bread.
Thanks Deborah, glad you enjoyed it.
I just started making this bread. My family love it.
Thanks Arline, so glad everyone loves it. Have a wonderful Sunday.
I just finished making this, and it it TO DIE FOR!!! Followed exactly as recipe and it is absolutely delicious! I will never use a bread machine again!
Hi Laurie, thanks so much, so glad you enjoyed it. Have a great weekend.
I followed your directions exactly and it was very easy to make I added a
teaspoon of honey to give it extra flavor. I enjoy your YouTube videos you are very funny!
hi Johanna, thanks so much, glad you liked the bread.
I can;t wait to try this It sounds sooo good.
going to the store and buy some yeast.
Husband loooves bread…..
thank you…..;printed receipe 4 times, don’t want to lose it. thank ou
Victoir
Hi Victoria, thanks I hope you like it, let me know. Have a great weekend.
topped it with fresh rosemary and it was so delicious!!!!
Hi Michael, thanks so much and good idea.
For the calories, is that per loaf?
Hi Leann, yes that is per loaf.
Fabulous and easiest fastest no knead bread. 2 hour rising time, no dough handling, I made in Emile Henry bread pot. Made one large loaf, baked at 450F for 45 minutes – last 15 minutes with lid off. So GOOD!
Hi Tina Marie, thanks so much, so glad you enjoyed them bread. Happy New Year!
This bread is easy and delicious. I’ve made it several times now and have even made it in a Dutch oven.
I watched the video (finally) and couldn’t help but notice the ultra cute dough cover you have that looks like it’s made ftt try on a flour sack. Would you share where you got it?
Thank you and thanks for a great recipe.
Hi Michelle thanks so much, so glad you like it. The cover is actually from crate and barrel. Happy New Year!
Hi! I love the bread too! Thanks! And the cover in the video IS so cute! I couldn’t find it online at Crate & Barrrel- was it recent?
Hi Shannon, it was quite awhile ago although I did find one similar on amazon https://www.amazon.com/Now-Designs-2023021aa-Cotton-Covers/dp/B07LD11LXT/ref=sr_1_fkmr1_1?keywords=Now+Designs+Reusable+Dough+Riser+Bowl+Cover%2C+Dry+Goods&qid=1578358746&sr=8-1-fkmr1. Hope that helps.
I’d like to make a single loaf rather than three small loaves.
How would the size affect the recipe, please, Rosemary ?
Hi Margaret-Rose I have made a loaf and it was ok, but it is much better with either two or three loaves. Let me know how it goes.