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
- 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
- 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!
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.
Updated from February 20, 2018.
Hi Rosemary, thank-you so much for this recipe!
Made it today and turned out delicious, I replaced the 3 tablespoons of water with Extra Virgin Olive Oil and replaced the all purpose flour with 00 Flour, but the rest of the recipe I kept the same .
One question, mine didn’t seem to have as many air bubbles as yours, any ideas of how I can improve?
Regards and Many Thanks,
Hi Maria, could be because you substituted the water with oil which is heavier. I would start with half and half and see how that goes.
I made this today and it was delicious! I messed up the recipe pretty badly, I didnt see the note about the instant yeast until after I had already started. I put too much salt in and I accidentally used self rising flour instead of AP. It still came out great, just not as chewy as it would have been with AP flour. So, what I’m here to say is that this is a pretty much fool proof recipe and you should definitely try it.
Thanks so much Lacy, so glad it worked out for you. Fool proof are best. Take care.
Quick, easy and a family favourite…Works every time!
Thanks Erin, have a great week.
This is a great recipe for delicious, fast Italian bread! I have a modification I like to use: I substitute 2-3 Tablespoons of Olive oil for the 3 Tablespoons of water when mixing. Gives it a little extra “zhuzh.”
I have a question: Is it okay to let the dough rise an hour or so longer than the 2 hours in the instructions?
Hi Linda, thanks glad you like it, you should only let the dough rise until doubled usually about 2 hours, if you let it go after it has doubled it will over proof and then your bread won’t bake up the way it should. 🙂
I’m currently in the process of making, however had over sight and missed the part about the instant yeast not needing to activate. I used instant yeast but followed your directions, will the bread still turn out okay?
Hi Jenna, yes it should be fine. Let me know how it goes.
Came out AMAZING! So good! I added a little bit of fresh rosemary and freshly grated lemon zest to the dough and it’s delicious! Excellent recipe!!
Hi Jenna, thanks so much, so glad you like it. Take care.
Can vital wheat gluten be added. How m
Hi Meg, I really don’t know I have never used it before. 🙂
i don’t want to ruin a good thing. This is great! I may try it and let you know. I used vital wheat gluten in the 4 hour no knead worked great. i will do some research maybe it requires a longer rise.
Hi Meg, thanks so much, so glad you like it. Take care.
Love this! the crusty top wass amazing. put some ice cubes (ive read somewhere it improves the crust). my mom cant stop raving about it. im a first time baker by the way. thank u!!!
Hi Gracie, thanks so much and that great for you! Keep baking. Happy New Year.
. It turned -perfectly an_ artisan _ Italian _ bread. And it cracked after _ 3 minutes _ while cooling off from the oven.
H ermine says
I followed _, your _ recipe to the t, and it turned so well. 1 ‘ve heard the cracking sound and it made me feel so good.
Hi Hermine, thanks so much, yes the crackling sound is amazing. Happy New Year.
T. Chen says
So good!!! I halved the recipe and used bread flour instead of AP.
Hi T. Chen, thanks so much, so glad you enjoyed it. Happy New Year.
I would like to add little bits of sausage to this bread….My thinking is to flatten it somewhat, apply bits of cooked sausage and roll it like a jelly roll would be rolled. then bake it. sealed side down. Will the flattening process ruin this bread?
Hi Sharon, I think it would be ok, add it just before baking, and roll it like you said. Let me know how it goes.
Jeri Nielsen says
Also, how important is it to mix it and refrigerate it in a glass bowl? I don’t think I have one large enough. Would plastic be okay?
Hi Jeri, sure plastic is fine.
Jeri Nielsen says
I haven’t made it yet, I wonder if it would work to substitute a cup of whole wheat flour to make it a bit more hearty. What do you think?
Hi Jeri, substituting 1 cup of whole wheat would be fine, let me know how it goes.
Diana Nazelli says
Dear Rosemary. Love this recipe. 2 questions. If I refrigerate the dough, do I bring it to room temperature before baking? I typically use a baking stone in the oven for pizza and bread. Is it ok to use for this recipe?
Many thanks in advance.
Hi Diana, yes I would bring it to room temperature about an hour should do it. And I think a baking stone would work fine. Let me know how it goes. Have a great weekend.
Hi! I’m brand new to bread making. Can I substitute bread flour for all purpose flour if that’s what I have on hand?
Hi Jessie, yes you can bread flour is perfect. Let me know how it goes.