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Fastest No Knead Bread

2-HOUR Fastest No Knead Bread

2-Hour Fastest No Knead Bread

No knead bread in two hours? Believe it! Be sure to aerate your flour before measuring. - Jenny Jones

Prep Time: 3 minutes

Cook Time: 40 minutes

Total Time: 2 hours

Makes: One loaf

2-Hour Fastest No Knead Bread

Ingredients:

  • 3 cups bread flour (all purpose works too)
  • 2 teaspoons instant yeast (1 packet/7 grams)
  • 1 teaspoon salt
  • 1 1/2 cups hot water (up to 130° F)
  • (about 2 Tablespoons extra flour for shaping)

Instructions:

  1. Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 1 hour.
  3. After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
  4. After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
  5. Place in a parchment paper-lined bowl and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
  6. After 15 minutes, carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 more minutes.

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51 Comments on "2-HOUR Fastest No Knead Bread"

  1. Theresa

    Beside using a dutch oven have you ever used a glazed clay pot or a copper pot to bake the bread? I have 2 copper pots that are the perfect size.

  2. Jasmine

    This recipe is excellent. I don’t like making bread, or baking really, I never turns out. But this is so good. And easy. Only downside is that it’s so difficult to not eat the whole loaf right away.
    I’ve subbed 1/2 cup whole wheat flour and that was nice, and I just made a loaf today with a few handfuls of cubed Gouda and some garlic powder. It’s fantadtic.
    I proof it in my instant pot and use yogurt whey (when I have it) instead of water.
    Thanks for the great recipe!

  3. Omar

    Hi Jenny! Just stumbled onto your YouTube vid this morning by accident…so good to see you “back on the air” again. I’m an old geezer, living in a cabin in the woods, and I don’t have an oven, and it’s not too warm (for dough rising)…for xmas I bought myself a One Pot pressure cooking thingy…wondering if you, or someone, have ever made this bread in a One Pot? Blessings to you!

    • Jenny Can Cook

      Hi, Mr. Geezer! 🙂 Sorry but I have no experience with pressure cooking. Sometimes, instruction manuals contain recipes so that might be helpful. Take care out there in the woods!

  4. Pamela

    Who knew I could produce a bread so delicious and beautiful?!?! I went out and purchased a dutch oven just to make this bread and it was worth every penny

  5. Rick Cosgrave

    I use some sourdough starter and1/2 tsp. yeast.
    Dissolve the yeast in the warm water.
    Turn the loaf on to parchment paper.
    Set it into the baking pan and cover.
    Place the pan in a sink of hot water.
    Once risen it goes into the hot oven.
    I’ve made this a lot and this provides the BEST rise!

  6. Shirley

    How do you get that beautiful split on top of the loaf?

    • Konnie

      Run a knife along the top and create about a half inch slit 🙂

      • Shirley

        Thank you. I tried that but I think my knife was too dull. I’ll try again with a sharp knife. Many thanks, and happy bread baking..

        • Jenny Can Cook

          The split usually happens naturally but you can also use scissors or a razor blade.

  7. LEIGH

    I tried this bread today after having tried may other bread recipes from multiple other sources- 10x easier, and 100x better. Thank you so much Jenny- a complete success, look forward to making it again and trying your other recipes!

  8. Barbo

    I made this bread today and it is a perfect crunchy crust and soft insides.
    We love it. So easy to make. I used my idea of a 9×13″ Pyrex pan of
    water on bottom shelf. Big baking bowl with lid and used spritzer with
    water in beginning of baking. Everything I ever wanted in French or
    Sourdough is in this bread. You make the difficult so EZ. Thanks so
    much Ms Jenny. You saved me 10 minutes of kneading time and I got
    the bread I love. Oh my gosh, the toast is divine.

  9. Lillie

    How could I use this recipe to make several fist-sized loaves at a time? Could I use a cake pan?

  10. D. "Lynn" Carmichael (Ms.)

    Thanks, Jenny! My ‘rapido’ no-knead loaf looks just like the one in your photo: looks good, tastes great. And it’s got a finely textured ‘crumb’ … who knew, on such an easy-to-make loaf? It makes a bit of a mockery of all those old-school home-made breads that took 36+ hours of professional-boxer kneading and rising …
    Added freshly minced rosemary from the pot on my patio, so aromatic and tasty.
    Why buy pricey artisanal bread when you can whip up a customized loaf based on this outstanding template?
    Dziękuję Ci bardzo!
    (Silicon Valley via S.Ontario, Canada)
    *

  11. Jackie

    My dutch oven is only safe to 400 degrees. Can I bake bread at 400? How much longer would it take? It also says never to heat when empty. Do I need to add oil or something when heating it?

    • Jenny

      I can’t advise that you go over the temperature limit but I believe they mean not to heat it empty on the stove top (assuming it’s enameled cast iron).

  12. Shirley

    this bread is so incredibly delicious, and the easiest recipe ever!! I am still stunned that I can now have fresh baked bread on the table in 2 hours. Thank you so much. I’m now going to try baking your rolls.

  13. Kelly B

    I’m making this for the 2nd time in a week! It was gone in about 20 minutes last week. I’m making it again to have with some bean soup to warm up the house on this cold, cold day. Love that I can decide to make this on the spur of the moment. Thanks!

  14. Kelly C

    I can’t believe I did it! So glad I found your recipe. A big turkey dinner for New Year’s day, and everyone on a diet, I was not going to have dinner rolls. In the last minute, I couldn’t go through with no bread on the table… I found this recipe, tried it….. To my amazement it was wonderful! Up until we cut into the loaf , I didn’t think it would turn out. Everyone loved it, and recipe was shared 🙂

  15. alex

    125 g per cup of aerated flour in case you dont have time to aerate but have a scale!

  16. Angie

    If I were to double the recipe would the cooking/rising times change? I want to make this but it needs to feed 7 people.

  17. Diane

    Can I use bread flour in this recipe?

  18. Karen can cook

    I bless the day I found your site. I have always wanted to make an awesome artisan bread but sadly I never found the right recipe until I found you! You are a Godsend & within a few days I made several loaves of 2 hr fast bread. One thing that was missing was taste. The crust, crumb, the ease has been amazing. I always have my Irish Kerry Gold butter ready to use. I was wondering if I can use 2+ tsp of salt. I’ve using Hawaiian pink salt or Kosher. I am planning on making several loaves of bread for my friends who has no idea I’m making bread. So my question is will it throw off the science of the bread? It’s soooo delicious & want to up the taste of the crumb. Please advise me on want to do. Christmas is right around the corner 😬😬😬😬 Thanks Jenny! BTW I know you discovered Destiny’s Child with you know who! I was watching that day

    • Jenny

      It’s fine to use more salt with this recipe without disturbing the science. (I forgot about Destiny’s Child)

      • Carla

        I was wondering if you could add grated cheese to this recipe. Would love a cheese bread!

        • Kate from Ottawa

          Hi Carla, after doing the dry ingredients, I add Asiago cheese, halved black olives…make sure the olives are somewhat dry. Stir the ingredients, then add the water. I have taken this to parties and people dip pieces into olive oil. Asiago cheese is my go to cheese ☺

      • Karen can cook

        Jenny! How could you forget introducing Beyoncé for the first time on national tv?!! That’s so funny! I remember it like it was yesterday & I never forgot it. Thank you Jenny for many years of good times as well as many year of good cooking & Artisan bread! Ahhead of me! 👏👏👏

  19. Linda Stracy

    li made this recipe for your 3 hour rise. It was hands down the best I ever made. Today I will make this 2 hour recipe. By the reviews, this will be even better.
    Thanks for your wonderful recipes. Love your videos.

  20. Gail

    Can this be made in a gluten free way? Suggestions?

  21. Sarah

    Would it change anything to use other kinds of flour? Whole wheat for example?

  22. Karen can cook

    I’ve made 5 of these beautiful breads over the past 3 days. Absolutely perfect! I will NEVER EVER eat any other bread again! Now my daughter who doesn’t cook wants to make bread with me!!! Thanks Jenny!

    • Donna

      Mines baking now I have never done breD before it’s smells so goood can’t wait to pull it .

  23. Christine

    Came out perfect! Lots of crust and lots of bubbles inside. This recipe is a keeper…thank you.

  24. Alecia

    Not sure if the photo will post. Just made this and it came out perfectly!! 53248916245__E194153F-2838-4D7D-888D-4ABD79976CB0.JPG

    • Jenny

      To send a photo please use the link provided in “Your Photos.”

  25. mari

    Love your energy, makes for enjoyable viewing. I noticed you use a Lodge dutch oven for no knead bread. The instruction for the Lodge says never heat empty. Do you add oil or water when heating yours? I’m afraid I’ll ruin mine after reading that a poster on other site said hers exploded.

    • Jenny

      Mine is not a Lodge, it’s by Le Creuset.

    • Wendy

      I use a lodge for this recipe all the time and mine has never exploded. Sounds like maybe hers might have had a defect.

  26. Cheryl D. Clayton

    Just made it. Turned out wonderful!!!

  27. AMY

    Jenny you’re wonderful! Thank you!!
    Any tips on freezing dough to bake later?
    Could any of your bread recipes be frozen in dough form. My Hubby is a farmer and I have tons of wheat to go through lol.
    Thank you for your time😊

  28. Jane

    Love your recipes. You are a fabulous cook, but most of all you re a great instructor. The great instructions you provide make us better cooks.
    Whenever I am looking for a recipe I check your website.
    Keep publishing!!!

    😍

  29. Nicole L.

    Wow!! amazing bread. I just made this recipe. I did not have time to take a picture of it. Just had to sink my teeth into it. Best ever!!! No more running out for bread 😉

  30. TC Burnett

    I have tried all of Jenny’s crusty bread and roll recipes. They all come out wonderfully!

  31. Jackie

    Jenny, I love, love, love your recipes. I have made your other breads and they were all excellent but I have to admit this one (so far) is my favorite. For anyone that is afraid to make your own bread, Jenny’s recipes are SOOO easy to make. Just follow the directions, you won’t be sorry!

    Thanks Jenny 🙂

    Oh and the pizza dough is to die for!

  32. Mary White

    I have made 3 of your bread recipes and they have all been a hit. But I must admit this one is my favorite! I was always intimidated with making bread because it always failed for whatever reason. But these recipes are easy to follow and we had bread in 2 hours. I added ground rosemary and garlic when it was rising and garlic powder on top before I put in the oven. It was delicious!
    Thank you.

  33. BECKY

    WOW!!! Now I make my own bread all the time. I was always running out at odd hours for bread, milk and eggs. At least it solved one problem. They won’t allow
    chickens and cows in this apartment building.

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