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.
Brilliant easy recipe. Made a few loaves now. How and when would I add in seeds/olives or sundried tomatoes?
Thankyou
Hi Mary, thanks so much. I would start to combine the dough, and then add the extras and then finish combining. Hope that helps.
Hi,
I would like to try it and I always work weighing my ingredients. Is the flour supposed to be 450g or 405g?
Thanks
Louise
Hi Louise, 450 grams is correct.
First five ever baking bread! It rose great! I put lots of flour so it didn’t stick when talking it out. Although I used a baking tin to hopefully make 1 loaf. Don’t know how it will turn out but will see in 30mins
Hi Rosemaree, let me know how it turned out. Take care.
Rosemary! It turned out amazing!!!! Per good for a forest time! I made it a second time and put olives in it and let it rise for longer…. that was a disaster! Haha
Still my favourite bread recipe!!!! So easy!!!
I’m making it again tonight!
Hi Rosemaree thanks so glad you enjoyed it. I wonder why the olives was a disaster?
Great but flour quantity is MISSING
Hi Kass, the amount of flour is in the recipe card (at the bottom of the post).
Can I use my baking stone pre heated?
Hi Angela, sure that would work. Let me know how it goes.
This recipe is fantastic…. I am from South Africa
I just want to know if I can add olives to this receipe without hanging any quantities
Thank in advance
Hi Soula, thanks so much, yes you can, I would probably add about 1/2 cup to the dough. Let me know how it goes.
Made it today and it turned out wonderful! Thank you!
Where is the video ?
Hi Patrick, the video is in the recipe card at the bottom of the post.
Thank you for a great recipe. The bread came out fantastic and everyone enjoyed it.
Everthing was fine until I had to put it on the cookie sheet and form loaves. Impossible!! It was a sticky mess and I lost at least 1/3rd of the dough trying to separate into loaves. I finally ended up with two blobs which when baked were delicious. I would like to make it again, but eliminate the stickiness. Would it be o.k. to use more flour and if so, how much more and when to add it…. with the original flour? Please help!
Hi Beverly, yes if you use more flour that’s fine, it should be a little sticky though, it helps to dampen your fingers a bit with either water or a little olive oil. Let me know how it goes.
Recipe so simple, unfortunately my dough didn’t rise during proving period! Followed the recipe to the letter 😕
Any ideas what could be wrong?
Hi Sandra, could be your yeast was not good, or your water was too hot (which would kill the yeast) or too cold (takes longer to rise). Let me know.
Hello! It’s my first time baking, I’m using a gas conventional oven and for some reason my bread came out undercooked. I don’t have a thermometer with me but I followed the temperature on the dial, but do you think it’s the heat? Or should I just cook it longer? Add steam? Preheat longer (I preheated for 10mins)? Help! And thank you.
Hi Barbara, yes I am thinking it’s your oven temperature. Try pre-heating for about 15-20 minutes and bake longer try 5-10 minutes and see how that goes.
I made this bread today while still in social isolation and it is fantastic, the bread that is not the social isolation. Brilliant recipe, easy to make, quick and beautiful to eat – with lashings of butter, of course!! Thanks for sharing the recipe.
Hi Pauline, thanks so much, and yeah social isolation is the worst! Take care.
I am a newbie at bread-making but have successfully churned 4 loaves of delicious bread using this recipe! Thank you for sharing this – it is awesome!
I am thinking about using wholemeal flour next and adding raisins but am a bit apprehensive. Would that affect the outcome a lot? Thanks!
Hi Shon, thanks glad you enjoyed it. I don’t think I would substitute the whole amount with wholemeal, maybe half, because they bread would come out too dense I think. Let me know how it goes if you try it.
Hi Rosemary
I don’t have active dry yeast, I have instant yeast.
I noticed your response to a couple of reviews… once you said to add 1 1/2 tsp instant yeast and second response was 1 1/14 tsp
Which one is correct as I’d like to make this tomorrow for Mother’s Day .
PS.. I made this bread last month when I had active yeast and it came out perfectly!
Not sure about the instant yeast
Please help.
Thank you
Hi L, yes 1 1/4 teaspoon is the correct amount. It should be ok with instant dry. Remember 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.
Thank you Rosemary!
It came out perfect!!!
Thank You so much, I am usually pretty good At following a recipe and making really good stuff. Bread has always been my Nemesis, no matter what I did it was over worked and heavy. Everybody still slathered it with butter but I knew it was not right, no light and fluffy.
You have made me so happy, made me realize it was the recipe not me. This bread is heaven, I don’t think I can ruin it.
IF YOUR BAD AT BREAD MAKING, TRY THIS, JUST ONCE YOULL BE HOOKED. We are.
Hi Rebecca, thanks so much, so glad everyone loved it. Take care.