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.
This is a really great recipe and I can start at 4 for dinner around 6!!!
Hi Nicole, thanks and yes you can. Take care.
I made used this recipe this morning for the first time and it came out perfect. Had it warm with butter and jam. It was absolutely delicious. I have to make more as it will be finished before the end of the day. Thank you Rosemary
Hi Ingrid, thanks so much, it goes fast in our house too. Take care.
Easiest and most delicious bread recipe! I first tried this recipe a week ago and have made 3 batches since! There is no reason to settle with boring bread from the grocery store… It’s too easy to make! and comes out perfectly every time. This is definitely my go-to bread recipe from now on.
Hi Angelo, thanks so much, and yes so much better than store-bought. Take care.
Amazing recipe! Especially for an non baker like myself 😃
Can I ask pls, if I make into one loaf only how should I adjust the cooking time and temp?
Thanks!
Christina
Hi Christina, thanks so much, for one loaf, leave it for an extra 5-10 minutes, just check it to make sure it’s baked. Inside temperature should be about 190-200. Take care.
i have pizza yeast. will it work?
Hi Anjana, yes that should work, you may need less rising time. Let me know how it turns out.
I absolutely love this recipe!! It is so quick easy and very delicious! I’ve made the recipe twice now and both times came out beautifully. The second time I made this recipe I added some fresh Rosemary into the dough. Delicious! I plan on experimenting with adding various herbs and spices or cheese or olives etc. I just love this recipe and have shared it with many friends and family!
This was sooo good!! I was a little doubtful, but it really turned out! I even used half bread flour and half whole wheat (well just a little less whole wheat). Super yummy, and actually quite convenient to have three small loaves.
I made this to go with dinner tonight and it was delicious. I ended up dusting it with flour and adding garlic powder, garlic cloves and a sprig of rosemary. Then I put it in a preheated dutch oven and it turned out amazing. Thank you for this recipe, it will be my new go-to.
I followed to a ‘T’ but I don’t think I would divide in the future. the three loaves were small… didn’t rise very high either? It’s probably a good thought to do if you were going to freeze some and save for another time. But I wanted a large loaf so next time…
Enjoyed a small piece for the hubs with melted butter and seasonings and I topped my piece with olive oil, Italian seasonings, garlic, onion, poppy, sesame seeds, salt and Romano cheese! Oh how yummy!
Also, the calorie count… is that 500 calories PER LOAF or total 3 combined ? Thanks
Thanks Rose, glad you liked it.
I only have instant dry yeast. Will it work and how much should i use?
Hi Pam, yes that’s fine, it may need less rising time. Use 1 1/2 teaspoons of quick rise instead. Hope you like it. Take care.
My yeast is active but the dough didnt rise. What could i have done wrong?
Hi Pam, your water could have been too hot or too cold, too hot and it could have killed the yeast, too cold and the dough needs more time to rise. If you added whole wheat flour that could be a reason. Let me know.
I spoke too soon, i sent that message while still waiting for the dough to rise. It actually did rise. The finish product though was a bit dense, it was not airy. It was kinda packed, no holes. How do you think can i improve on this? Thank you for patiently answering my questions, appreciate it!
Hi Pam, it might depend on your flour, are you using whole wheat or bread flour? They can make a bread denser. Or it may need less rising time if your house is really warm. Hope that helps.
Good morning! This will be my first time ever making bread lol.i only have quick rise yeast will this work .?
Hi Jessica, yes that’s fine, it may need less rising time. Use 1 1/2 teaspoons of quick rise instead. Hope you like it. Take care.
Hello! I don’t have parchment paper:(. Do you think I can bake in my lodge cast iron skillet? Any ideas on changes? Thank you. With this lockdown we’re having to make due 🥴.
Hi Elena, that would work, be sure to sprinkle flour on the bottom so it doesn’t stick or you could use an upside down cookie sheet also sprinkled with flour (which I think may be a better idea). Let me know how it goes. Take care
I made three loaves of this delicious bread this morning. It was impossible to get the sticky mess out of the glass bowl flour side up. Attempting to separate into 3 loaves took extra flour and time. can you offer some hints?
Hi Debbie, use a bit more flour, it won’t hurt it, and maybe flour your hands also, If you want just make 2 loaves. Hope that helps. By the way the floured top should go on the bottom, so just flip the bowl over onto the sheet.
Hi, just wondering — in this comment you say the floured side of the dough should be on the bottom when you put it on the cookie sheet BUT in the recipe it say “floured side up” which I took to mean baking the dough floured side up. Any clarity would be super helpful. Thank you!
Hi Kayla, it really doesn’t matter that much, as close as you can get to placing it flour side down, if not just lightly sprinkle the top before baking.
I’m a little confused. During the 2hr. resting time, the recipe states after 1+ hrs. turn on oven. Does this mean after the 2hrsm of resting I need to wait another 1+ before I bake the bread, or do I put on bakers sheet after 1+ hrs. Of resting. This is my absolute first time trying to bake bread.
Hi Chris, the bread has to rest 2 hours, but after 1 3/4 hours has passed turn on the oven (I am assuming that your oven will need about 15 minutes to pre-heat) then turn the bread onto the baking sheet, you can make 2 loaves instead of three, just divide it in two (about 2 inches separation between loaves) and bake. Let me know how it goes.
Great recipe, quick and easy. Great taste and texture. Will definitely make often.
Hi Marcia, thanks so much, glad you enjoyed it.