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

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

  1. Cathy

    Thank you for the recipe for the no knead bread. I changed it up just a bit, I add 1 tblspoons sugar to feed the yeast. Love this bread as well as my church, they ask me to bring it for every event.

    I’ve also done a quick rise using the microwave.
    Heat 1 cup of water in the microwave. After it’s heated, move the glass to the rear corner of the microwave and put your covered bowl of bough in the microwave for 30-40 minutes. Let it rise using the heat of the water.
    I also put a pan of water in the oven while the bread is cooking. The moisture seems to help it here in Colorado where it is extremely dry.
    Love watching your videos, keep up the good work!
    Cathy Montowski

  2. Rhea

    Just made this with my teen daughter. It turned out great! And so easy to make…she can make it by herself anytime. We’ll definitely make this again and again! Can’t wait to try more of your recipes. Thanks!

  3. jennc133

    Wow, you’re trending again. I know you can’t answer, but just know that we’re out here trying your lovely recipes.
    I hope this note finds you well 💐

  4. Nikki Harding

    Made this bread yesterday and it was amazing. I found it a tiny bit flat in flavor so when there is flour in the stores again I plan to experiment a little bit to see if I can get more notes in the flavor: tiny bit of sugar, tiny bit of powdered milk, little bit more salt and yeast. And I plan to also try a jalapeno cheddar version. But for now, with flour at such a premium, I will try to make a loaf with some fresh rosemary from the garden.

  5. Nancy Campagne

    I tried twice. Threw first batch out. Did not raise bit a little bit.
    Tried again today using your video and followed everything. Did not rise again. Looked nothing like yours. I put it in the oven anyway. It did rise more than yesterday but not jiggly and puffy like yours. It was heavy. Well , I’ll see what happens after Baking. Not confident. Used active dry yeast. It was in the fridge. Is that the problem? Cold yeast.

    • Jenny Can Cook

      Please look a the FAQs. Yeast should be frozen once opened, not refrigerated. (cold yeast was not the problem)

    • Jamie

      Hi Nancy. When I have a problem with bread dough not rising (and if the yeast is still good – just proof some in warm water to see if it has life left in it. I have used yeast from my fridge that has been in there for two years.) it’s been when my kitchen has been too cold. I live in a very wooded shady area of the Olympic Peninsula of Washington state, and my kitchen is always cool, so I heat up 1 cup water in the microwave for about two minutes (using pyrex measuring cup), keeping the measuring cup of warm water tucked in the corner), then put my bowl of dough into the microwave and just shut the door. Don’t turn it on, just use it as a proofing box. You should get better results doing this if you kitchen is too cold. Don’t give up! It took me thirty years before I could make a decent loaf, and that was using the kneading method. This sounds so easy that I am going to try it tomorrow!

    • Kathy Grounds

      I would check your water temperature. Your hot water might be either too hot or too cold. I check the water temp every time. It’s always too hot out of my tap.

  6. Isabel O

    I am making this bread now. I have to admit i was nerves about making bread, but i found out this is easy and i enjoy it. i am for sure going to make this once a week. LOL

  7. Diane Hoyt

    I am so happy that I made your no knead Dutch oven bread recipe. My bread turned out great,tasted great,looked great. You made a bread baker out of me. Thank you so much! My husband says that this is his favorite bread!

  8. Lorie

    made this last night. Was freaking delicious. Was scared senseless that it wouldn’t turn out, that I killed the yeast. Wasn’t thinking and before I added the water, I threw in about a cup of FROZEN mozz cheese!!! it was beautiful, and delicious and I love you for posting the recipe!!

  9. Judith Miller

    Made this recipe this week and loved it. Would like a larger loaf for dinner guests. Should I just double the ingredients and go with it?

    • Magickmoon

      I have doubled the recipe a few times but make 2 loaves not one giant one! Not sure about the baking time for one huge loaf! Good luck!

  10. Gena

    Just made two loaves tonight, I’ve so happy! My first bread loaves ever! Turned out great, I only used organic flour and *good (*not tap) water and also the parchment paper in my cast iron dutch ovens. The neighbor loved it and I am taking it to a couple of other neighbors to share tonight.
    Lovely, lovely bread!
    Thank you so much Jenny! I want to take this opportunity to let you know that you’re the kind of Mom we all need again, an obviously good person, very feminine and pretty, dead pan funny, who patiently teaches us things we all need to know 😉 and is so kind. I absolutely adore your videos but I understand your wanting to take a break, you are exactly the kind of woman though we need to take back America! Our families would be intact and kids (and husbands happy ;). Don’t be shy, please just accept it, we love you and thank you for sharing with us all so much. You are a kind person and a great role model. God bless you! Your family is so blessed to have you (and us too!) Thank you, Jenny!

  11. Linda Madden

    Thank you Jenny for this super easy fantastic Artesian bread recipe. So easy to make in just 1 3/4 hour.

  12. Soupersue

    I’ve dialed in this version. This dough is so versatile. I made it several times following the recipe exactly until I was confident with it. It’s so delicious.
    My changes are, I add 1 TBS everything but the bagel seasoning (Trader Joe’s), 1 TBS
    garlic olive oil, and 3-4 lg garlic cloves (or more) grated and chopped. I do cut the salt down to 1/2 tsp because the seasoning has salt in it. Holy Moly that’s some good bread 🥖 🍞 🥯.
    Jenny I so enjoy your YouTube, you crack me up. Thank you for being you ❣️

  13. Jan in North Las Vegas

    Been making breads for years and your quick recipes would take all the intimidation and fear out of making bread for the first time. Your recipes for the quick breads will teach you that it is quick, easy, and just about foolproof. I eyeballed the ingredients, left it sit for almost 24 hours and it came out great. Next time I will make it using milk instead of water, should give a more Italian flavor to the bread. Milk is the only difference between French and Italian bread. Your recipes are not only simple and forgiving the dough is so versatile and soft that its perfect for adding herbs, olives, cheeses, etc. This will be my go-to bread recipe. Thanks for the recipe…it’s fantastic.

  14. Barbara

    Jenny made your bread and it came out great. I’m wondering about needed adjustments if I wanted to add cheddar cheese and jalapeños.
    I’m so glad I saw your you tube. I will be looking at more of your recipes!!!
    Merry Christmas

  15. Sharon Webb

    Can this be done in a bread machine?

    • Kat

      Only for the mixing part. It must be cooked in the dutch oven to get the crust.

  16. Doris

    can I aerated this and mix in a kitchen aid with the dough hook. I do not mix to well anymore. love your recipes.

    doris

    • Kat

      I used the Kitchen Aid with the regular paddle to do the first mix. Worked great. took about 2 minutes.

  17. Lynn

    I made this same recipe a few days ago and the bread came out perfect, I wonder if we could add rosemary to the batter?

    • Elle

      Sure can. Other herbs too, imagination is the limit. Love Rosemary Bread. Makes great sandwich bread and toast. Am going to make one with seeds next. Yum!

  18. Beth Perrotta

    Hi Jenny, Love your recipes! I wondered if you or anyone else has experimented with this recipe using einkorn flour? I am baking with it now as I want non-hybridized wheat. I know it has weak gluten but using an einkorn dinner role recipe I found, they vital wheat gluten because it to helps the einkorn roles fluffier? Any idea if it would be the same for bread vs roles and if so how much vital wheat gluten I would add for 3 cups of flour? If anyone has done it and it didn’t work please respond, as einkorn is expensive so any ideas appreciated. Thanks, Beth

  19. bbbarlow

    when making no knead bread with dutch oven – when you put the bread dough in the dutch oven what temperature should you bake the bread at.
    does it stay same temperature as when you heated the empty dutch oven before you inserted the dough thank you

  20. MPrice

    You havr a patient personality.

  21. jo

    I made this bread and it was wonderful. Been making the longer version for years. Just a helpful hint I saw on the internet that has saved me some dollars. Instead of covering my bread (long or short version) with plastic wrap, I use a new plastic shower cap dedicated to bread only. I get alot of uses out of the same one.

    • Lisa Welch

      Ooooh that’s such a great idea!!! Been really trying to reduce my plastic waste! Thanks!

      • Maria

        I use an extra large mixing bowl, knead it in the bowl and cover with a dinner plate. Anything to do less clean up!

        • Diana

          What a good idea, to cover the dough bowl with a plate!

      • sweetfe

        I use a large pyrex bowl that has a plastic lid. It works great!

  22. Tammie C. Guevara

    Hello, I haven’t tried yet should be easy. But, do you have video to see it case I make mistake. I wonder different uses bread machine sometimes I problem with it.
    If learn to make it knowing by heart I want give family. The bread buy stores doesn’t last always turn green. By doing make fresh bread good just come out oven smell good.
    Thank you
    Time 3:33 pm
    May 12, 2019-Sundays

  23. Joe Homer

    Hi Jenny,
    Love your recepies.
    Can you tell us what to expect if substituting buttermilk for water?
    Thank you.

  24. Lori

    Has anyone cooked this in a convection oven? Timing?

    • Jenny Can Cook

      I don’t believe convection would do anything because the bread steams inside the pot. In fact, it would probably raise the temperature in the oven and overcook the bread.

      • Susan S

        My oven has a convection setting which I used – bread came out perfectly.

    • Bristol Sue

      I only bake in a convection oven which automatically lowers the temperature 25 degrees…successful bread every time! Thank you to Jenny!

  25. mzjmarple

    First, I love your video and was a great fan on your show! My question is that, all I have on hand is self-rising flour, expiring 5/2019. Must I brave the snow and ice? lol I’m rearing to go!! That bread looks so yummy!! And, can I use my covered corning wear or pyrex bakeware? Thanks!

    • Lindisuzi

      Hi! I baked a few loaves in my large corningware with lid and they came out beautifully each time!
      One of them I sprinkled mixed hard cheeses on top for final 15 minutes and it was so good.

      • Dori Sage

        You answered my question before I even asked it. I wondered if it would work in a large (5 qt) corning ware pot. And now I know I can. Thanks

  26. Ron White

    I know that speed is critical to some cooks but of the 3 recipes, which one tastes BEST. Thank you

    • Eva

      Hi! Is this the same Ron White {potatoe salad}? Probably not, lol, just curious! Ive got this raising as we speak, {in my proofing corner} I thought I would add some fresh jalapino and sharp cheddar but I thought I would try it plain first. I’ll add a note later after I try both. Thanks for the recipe Jenny, I used to watch your show all the time. Glad to see you still in the lime light. Yes I know I spelled jalapino incorrectly. lol! Later!!!

  27. 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.

    • Tammie C. Guevara

      Hey, Everybody use plastic bowl no problem.
      Be good mood to try again be patient.
      Put some music let self go.
      Check recipe everything there it correctly in order maybe something missing.
      Friend: Tammie Guevara
      Times 3:42pm
      May 12, 2019
      Have fun

  28. Cathy

    Hi Jenny, can I use milk instead of water?

    • Tammie C. Guevara

      You uses powder milk that oh ok.
      They all kind milk uses around world to make bread. But, don’t uses can milk some reason not come right.
      Some lady and gentleman uses.
      Ask Google some information and see.
      Should be all right. Have fun put music and let raise.
      Friend: Tammie Guevara

  29. 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?

    Thanks!

  30. 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!!!!!

  31. 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.

      • Mary

        I have not ever used the parchment paper. I place the dough on a silicone matt and work it, sprinkled with lots of flour, cover it with the stainless steel bowl I used to prepare it. When I am ready do bake it I just dump it in the pyrex 2.5 pre-heated casserole dish. Have been doing this for about 3 yrs, since I found your recipe. Making bread about 1 a week.

        • cath

          I use the smooth side of a silicon turkey lifter…the handles make it easy to lift the bread out of the pot (i use a big cast iron pot and lid to bake it.

    • 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

    • Sailor397

      After using a French version of parchment paper for the longest time ( it often turned black – didn’t flame up – but came close at high temps 450 to 500.) I bought a roll of Reynolds parchment paper and find it much more conducive to staying intact without burning or turning black even at 450. Haven’t tried it at 500 yet but one of these days…

  32. Sheryl

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

  33. 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.

    • Jane

      For those who don’t have a dutch oven (like me!): Try two loaf pans, using one as a top, clip together with metal binder clips. Also, give the Lekue silicone baker (found mine on amazon). Either option much cheaper than investing in a dutch oven. I’m no baker but just starting to get into making bread and having a good time experimenting! Love these quick bread recipes!

      • Pentaxguy

        Don’t be put off getting a cast iron dutch oven bu thinking you need to spend $100+. Lodge makes some of the best cast iron and a 6 qt enameled dutch oven will only set you back about $70 – less if you are willing to go with standard, seasoned cast iron. A cast iron dutch oven has so many more great uses than just bread making – soups, stews, braising are all well suited to the heating/oven characteristics of this pot. I do most of my cooking in cast iron. When it’s well seasoned it’s nearly non-stick, with easy cleanup and no worries about PFOAs leaching from non-stick pans. Unlike enameled cast iron, the seasoned cast iron requires a little care but that’s easily done.

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DUE TO CORONAVIRUS & MORE PEOPLE COOKING, I CANNOT KEEP UP WITH ALL THE QUESTIONS. BEFORE ASKING, PLEASE USE THE FAQs.