Jan 29, 2019

Make No Knead Bread in LESS THAN 2 HOURS!

Fastest No Knead Bread Ever

GOOD NEWS! There is an even faster way to make my 2-Hour No Knead Bread. Thanks to a comment by fellow baker, Terry, who simply forgot the 15-minute rest, it turns out you can do without it. So the 2-hour recipe now can be made in 1 3/4 hours! When I saw Terry’s comment I immediately tried it myself. And it worked. I just left out the 15-minute rest and took it straight from the mixing bowl after the one-hour rise, folded it over a few times on a floured surface, and placed in on a sheet of parchment paper. I lifted the parchment and dough, placed it in my preheated Dutch oven, and baked as usual. Look at how well it turned out!

Most bread connoisseurs will agree that the longer the dough rests, the better flavor the bread will develop. This is true but some days I want bread and don’t have much time and I thought this loaf tasted really good.  I’m not sure if I should adjust the recipe so in the meantime, here is all you need to do: 1) Preheat your oven 15 minutes earlier. 2) Skip the 15-minute rest before baking.

Click here for the recipe. – Jenny Jones

14 Comments on "Make No Knead Bread in LESS THAN 2 HOURS!"

  1. LCK

    I made this bread for the first time a year ago at a friend’s cottage I was visiting… I remember the dutch oven I cooked it in but I don’t remember the bowl I prepared the dough in – it turned out amazing! the reason I explained this is because I just made it again at home and it turned out runny (bad) so frustrated because I have acheived what everyone is raving about I made another with brand new store bought yeast thinking maybe that was the issue.. nope same problem (bad again) and yes I aerated the flour – checked the temp on the hot water blah blah… I’m now trying for a third time this fastest version because I think the problem was I prepared the dough in a stainless steel bowl and the cling wrap was not adhering as tight as it should so I’m doing this third version in a glass bowl and the wrap is clinging – if this turns out than the that just might be the problem others are having – I will text back in an hour or so!

    • sp

      I made this bread with 2 young children and mixed it in a stainless steel bowl. I did add about 2 TBSP of sugar. I also used a black cast iron dutch oven with no parchment paper. It turned out great but had a little bit heavier crust on the bottom than I wanted. I am making it again right now but this time I am raising it to a higher rack in the oven to see if that changes the crust. Also putting just a little cornmeal in the bottom of the pan.

  2. Cathy

    Hi Jenny, can I use milk instead of water?

  3. Judi Harvey

    Jenny, in your video you said to use 1/4 tsp of yeast but on your website it says 2 tsp of yeast. Which is correct?


  4. Joyce F

    I found you on YouTube. And I must say I kept thinking I know her or have seen you before. Then I realized after reading your about you I have watch you and followed things you’ve done for years. Lol. I had to laugh at myself because I love everything you cook. I’m 71 years old and have learned so much from you. Your the sweetest cook I know!!!!!

  5. Linda

    Parchment paper is oven safe up to 425 degrees. I’m worried that at 450 degrees the parchment paper will ignite!

    • Jenny Can Cook

      I use Reynolds brand for all my no knead breads with no problems.

    • Gina

      Oh my! Just checked the box my parchment paper comes in (Sam’s Club) and it says safe up to 420 degrees. That explains why my paper turns so dark by end if baking!

    • maria

      I have used parchment paper up to 500 degrees without a problem

  6. Sheryl

    Can I use a big bowl with a lid. And what are ingertdents that I will need to make this.

  7. marg

    can i make this bread in a bread pan instead of the dutch oven thanks mj

    • Jenny Can Cook

      No, you need a covered pot. Please see the FAQs for ideas.

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