2-Hour Fastest No Knead Bread
This recipe uses MORE YEAST than my Faster No Knead Bread. The rest of the ingredients are the same. Be sure to aerate (not sift) your flour before measuring. PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. - Jenny Jones
Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Makes: One loaf
Ingredients:
- 3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
- 2 TEASPOONS instant or RapidRise yeast (1 packet/7 g)
- 1 teaspoon salt
- 1 1/2 cups hot water (up to 130° F)
- (about 2 Tablespoons extra flour for shaping)
Instructions:
- Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 1 hour.
- After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
- 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.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
- After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.
METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you.
MAKE IT EVEN FASTER! See how to make it in 1 3/4 hours in my blog. Click here.
No Dutch Oven? Didn't Turn Out? Other Questions? Click here.
I do not have a scale right now. Will this still turn out if I just use measuring cups? Thanks
This recipe is measured in cups.
Jenny, thank you, thank you for this awesome recipe. I have made it countless times and it turns out perfectly every time. I often take a round as a gift and receive rave reviews. I’ve made rosemary garlic and cranberry walnut in addition to your original recipe. Happy Baking!
How do you remove the parchment paper from under the bread before you put it back in oven for remaining 10-15 minutes?
You can see how in my video for the “Faster” No Knead Bread (about 5 1/2 minutes in) https://www.youtube.com/embed/I0t8ZAhb8lQ?autoplay=1&wmode=transparent
I don’t have fast rising yeast. Can I use regular?
I just made this delicious bread. I was pleasantly surprised that it was so quick and easy.
I did use a heaping 1/2 teaspoon of table salt as opposed to kosher salt since it wasn’t specific. It was perfect
On instagram I saw someone put a couple of ice cubes in the pot with the dough again perfect results.
Thanks so much. Can’t wait to try your other recipes.
This bread is so good! I’ve made 2 loaves this week. My family loves it. Thank you so much for the recipe.
I love this recipe!😋, I mix it up sometimes with part whole wheat and part bread flour varying amounts and just weigh the flour to 390 g. It comes out great every time! So easy, so delicious and so beautiful. The dough is wet to start but just follow the recipe IT WORKS!, Thank you Jenny
Easier and fastest bread recipe I’ve ever seen. The result is a delicious bread with an amazing crunchy crust. I’m in love! Definitely saved in my favorites, I’ve been making it for 3 years now.
Hi,
I am just a little confused.Looking at this recipe it calls for 2 tsp. Yeast. Yet when watched Jenny making this in her video, she definitely says to use only 1/4 tsp. That is quite a difference!
They are two different recipes.
I’ve been making this bread recipe since the pandemic. It comes out delicious every time!! Thank you for this quick, easy recipe!
This is the worst wettest, dough recipe ever!! Ingredients are all off, let is more like batter. After adding flour it still wouldn’t form into any shape. Poured it in the GARBAGE.
Can I proof this recipe in my stove what h has a profer
This recipe does not require proofing in a warm spot, only at room temperature.
Just wondering if you ever tried it in a bread pan
I’ve made bread with this recipe many times. Today was my first fail. Instead of measuring the flour, I weighed it. 3 cups only weighed 325 gms, not the 360-390 cited above. So I put the flour back in the canister and tried again. Same thing.
I went ahead with the 3 cups and ot definitely wasn’t enough flour. The dough was more like batter. So I added more flour. Apparently still not enough. After the 1st rise, it was still really wet, so as I folded it with my scraper a dozen times I added more flour. STILL not enough. I literally poured it into the Dutch oven. Baked it and it came out flat as a pancake.
Next time I’ll try it without aerating my flour.
Side note: I used a brand new bag of flour and brand new yeast purchased this morning. Both are in date.
When you line the bowl with parchment paper wad it up first, open the sheet up and then it will easily shape into the bowl. (This also works when you line a baking sheet with parchment.
Also….. I’d like to do several small loaves as opposed to one large one?
No Dutch Oven…. suggestions?
Please see the FAQs.
I absolutely love making this bread. I have made a few modifications here and there. Like adding cheese and herbs garlic and herbs. Buttering the top when it’s almost done in the Browning stage or using olive oil on top all works work really great. I have found that to get a tender bottom crust if I put a large stainless steel baking pan on the rack underneath my covered glass dish as I don’t have a dutch oven it seems to keep the crust from getting chewy. Easier to slice. A loaf does not even last 2 Days in my house. Thank you for sharing your recipe.
So glad I found this. My husband loves bread and I hated how long it took to make it. I’ve done this twice and both worked great. Going to try to add cheese next time. No Dutch oven!! Thank you for sharing!
Followed recipe exactly (well almost – only 12 minutes with lid off to brown vice the 15 minutes in recipe) and it came out fantastic!
I was worried about mixing all ingredients at once instead of the yeast and salt until dissolved in the water then adding the flour but didn’t seem to matter. Crusty on the outside, soft and delish on the inside. T for sharing this lovely recipe.
Jenny, I had never baked anything with yeast, the thought of yeast always intimidated me! I saw your video on youtube and tried this recipe. It came out fantastic!! That led to trying every bread recipe I come across!! I have made bread everyday this week and loving my new hobby, and so are my friends and neighbors! Thanks!!
Hello, anyway to save my stiff dough? I didn’t “areate” it and now it isn’t rising or anything😢
This may help for next time: https://www.jennycancook.com/no-knead-bread-solutions/
My first time making this recipe. New at this. Tastes wonderful, my son ate half the loaf! A little soft(but done) on inside and outside a little crusty on top Any suggestions?
Do you think this can be made in a stainless steel dutch oven?
Please see the FAQs.
I’ve made this bread quite often without deviating at all from the recipe and it’s always been wonderful but lately I have been folding in freshly grated Parmesan, also making one horizontal slice in the top and adding more parmesan and a bit of butter. Tonight I added a little bit of garlic powder to the grated parmesan and am trying it at 425° because he fights with it when he’s trying to slice it. I think he doesn’t like the bottom being so darkly baked. He won’t say so cuz he’s just so happy that I made fresh bread LOL. Thank you Jenny so much for your wonderful bread recipes. You make it so easy. Wonderful
This is my go to receipe for bread. Even my husband who isn’t a bread person loves when I make this.
This is my go to receipe for bread. I add 2 handfuls of dried cranberries. Even my husband who isn’t a bread person loves when I make this.
I don’t know whats wrong… following the recipe to a T. The dough was so loose it just lay on my board and was a pile of goo. I added at least another cup of flour just to be able to scoop it up and plop it into a bowl with parchment.. Its in the oven now… what happened?
Please see the FAQs.
https://www.jennycancook.com/no-knead-bread-solutions/
This is my go to quick bread! It is so delicious! I just made a loaf to go with my lasagna for Sunday dinner. Last two loaves I’ve used bread flour and there is such a difference! Better than store bought bakery bread! Love it, thank you so much!
I mixed some whole wheat flour with white bread flour. It was all I had. The bread turned out fantastic! THANK YOU for this recipe!
We’ve been making this for years, exactly as instructed. The best! Thank you Jenny!
Sadly my bread came out very heavy, not light & doughy? I’ll try it again one day
Check my FAQs: https://www.jennycancook.com/no-knead-bread-solutions/
I am attempting to make my first loaf of bread with this recipe. I don’t have parchment paper so I’ll just grease the pan lightly. I also added a pinch of sugar because it didn’t smell very sweet and then I added some everything bagel seasoning. I’m trying to make the seeded loaf that Publix makes.
I love this recipe! I’ve made it several times in a clay baker (in which the lid and bottom are presoaked in water for 20 or so minutes.) This container is NOT heated before baking. Start in a cold oven. Perfection everytime!
I’ve just ordered a dutch oven and will try it this way next time just for comparison.
Was wondering if a pan of water in the oven would prevent the crust from being a little too tough when cutting?
I set my Dutch oven on my pizza stone to cook so bottom crust doesn’t get too tough and hard
Made this bread as is today and looked exactly like the pic. Very easy. However was lacking in flavour, maybe a little sugar would help?
You can increase the salt for more flavor.
This is what I do. This is my favorite bread recipe. I’m just about to try the rolls!
Nasty weather outside, so perfect time to try out this recipe. Only think I changed was when I removed the lid on the dutch oven, I adjusted temp to 425 and kept in for only 5 minutes. I gave my husband a slice and he came back for seconds immediately. Easy to follow and makes a yummy loaf!
I have a loaf in the oven right now! Can’t wait to have a slice!
Can you use your whole wheat recipe for just use all purpose flour for a loaf?
This was the first bread i learned to make. I was wondering if I wanted to make 2 small loaves using this recipe would the directions and time be the same? Thank you.
My go too bread my mother in law taught me last Christmas and I’ve Been in love ever since with this bread recipe. I made some again tonight’s it’s in the oven as I’m writing this thank you for sharing this recipe with everyone 😀
Tried this recipe this afternoon and it worked beautifully! I adjusted the oven to 425 for 30 mins and 10 without the lid on. Can’t wait to make this again for my family for the holidays! Thanks Jenny!
I am a complete novice baker. This recipe was easy and turned out beautiful and delicious!
Is it possible to add inclusions, like shredded cheese and herbs? If so, does it change the cook time? I’ve made this twice and my whole family is in love. Next, l plan on trying the whole wheat loaf.
There are details about additions here: https://www.jennycancook.com/no-knead-bread-solutions/
We make this weekly! So easy and tasty!
Made this bread tonite, it’s delicious!
Just made this tonight and it was so good!!
Why does this recipe say 2 tsp yeast, but the YouTube video says 1/4 tsp yeast??
They are two different recipes: “Faster” and “2-Hour.”
I’m a novice baker and this was my first attempt at making bread.
Always comes out great.
Could I substitute rye flour for a quick no knead rye bread?
I suggest trying my rye version: https://www.jennycancook.com/recipes/no-knead-rye-bread/
Love the shortened bread recipe time however mine never rises to even close to double.
I use hot tap water probably 140 degrees? Not sure what I’m doing wrong.
Bronco, your water is too hot. Should be about 110-120 with a max of 130.
This type of recipe for no-knead bread is not supposed to double.
I’m confused as to how long the empty dutch oven (or casserole dish) stays in the oven before dropping the parchment “bowl” w the dough in it?
35 minutes.
After the dough ,covered with plastic,was very stickers had to use almost3/4c.of flout to form dough to put on parchxment into the pot.Why it was so sticky?
Please see the FAQs.
My loaf came out dense and I followed it exactly, would like to know what I did wrong.
Please see the FAQs.
Why did the top and bottom turn out kinda hard ?
Jenny has some FAQ’s and blogs that provide some input on problems you may come across with baking this bread. For me, it came out with a super hard crust because my oven was too hot (which is an issue since ovens each heat differently). I solved the problem by decreasing the bake time after I take the lid off the Dutch oven. Instead of letting it bake 10-15 minutes with the lid removed, I only let it bake 5-7 minutes. One suggestion Jenny has is lowering the bake temp to 425 instead of 450, which I’ll try next time. So far, shortening the bake time while it’s uncovered has worked for me.
Ok, I just baked it at 425 covered for 30 mins, uncovered for 9-10 mins and I didn’t get the super hard crust!
Hi Jenny,
I make your Dutch oven 2 hour bread at least 2x per week. Love it!
QUESTION: What is the best way to REHEAT it when FROZEN? TEMPERATURE and TIME please.
Thank you.
Alexis from NJ
This is my second time baking this bread. I am having a hard time with it being ‘gummy’ with no air holes. Advice?
You might find a solution in the FAQs.
https://www.jennycancook.com/no-knead-bread-solutions/
Hi Jenny, I have been making this bread for a few years now. I was wondering if I could put it into loaf pans to bake? Thanks!
I often bake this recipe in sandwich tins, 9X5. After I put the dough in the first tin, I put another tin of the same size on top, secured with heavy duty clips, and bake as I would if it were in the DO. Works like a charm!
I’ve just made this bread today as a comfort to my teenage son who’s home sick today. Every time I make it I wonder why I don’t make it more often. I bake and cook everything. This is my go-to recipe because it is always a success. I use King Arthur bread flour two parts and one part King Arthur whole wheat flour. But that’s not why I’m here in this post. I was just reading through the About Me section of this web page,..Jenny Cooks, This brilliant author is the fabulous Jenny Jones! I have your rice pudding recipe that I’ve been using for 25 years. It was published on a recipe card that I acquired in my time living in Toronto Canada in the 90s….you wtite at the end of it that you just need a spoon and some fuzzy slippers. I loved your talk show. I am so excited to try more of your recipes! This made my day! Thank you so much.
I made this bread with the following modifications:
2 cups bread flour, 1 cup all purpose flour
Used a proofing oven, 100 degrees, 1 hour
Returned bread to proofing oven for 15 minutes after 1 hour and shaping
Bread turned out amazing!…question: The bread was done and brown after 30 minutes in cast iron pot with lid. Should the 450 degrees be reduced and then cover removed?
At this point, attempting second loaf, same process. I don’t want to mess with success.
Why do people alter recipes and then demand to know how it should be dealt with once they have made their changes?
Jenny, I entered a loaf of this bread in my county fair. I won 1st place in the white bread category. I’ve been making your no-knead bread for years and thought, “Why not?” We all love it, maybe it’ll get a good showing. We knew it was a winner at our house, now it’s confirmed. Thank you!
That’s so exciting to hear! Thank you for sharing this and congratulations.🏆
I’m making your bread again for a church chili supper fundraiser for our summer youth ministry. 2 loaves plain and 2 more will get a hearty dose of jalapeños and cheese. Do you recommend an add-in ratio?
First try hope it comes out well
Hi Jenny,
Been using many of your recipes since Covid. All wonderful. Thank you!
QUESTION: I just doubled the recipe. Do I need to bake a longer time?
Thank you.
Alexis from NJ
Wondering the same thing. What did you end up doing?
Hey so I was curious about this too and found the following:
1 lb loaves: ~30–35 minutes to bake
2 lb loaves: ~45–50 minutes to bake
3 lb loaves: ~1hr to bake
So if you have a handy-dandy kitchen scale, you can see how much your dough weighs and do the math from there. I believe this recipe makes about a 1.6lb loaf. However, bear in mind that this is based on a boule shape to ensure the very middle bakes enough, so if you are instead baking a baguette shaped loaf, you may not need to add much more time at all.
Thank you for creating this recipe. The bread comes out awesome every time and everyone loves it. Honestly so easy and so good!
I just need you to know that I’m so appreciative for this recipe! I have used it countless times and it always turns out amazing!
Thank you. I’m happy to hear it.
Love your recipe, so fast and great tasting.
I thought bread was laborious to achieve this type if result, just sad it took me so long to discover that it doesn’t need to be.
I was wondering if you can score the top of this type of dough before baking?
Thank you
Hi Jenny,
Love your stuff! I want to comment on the water temperature necessary for instant yeast. Isn’t 130 a little bit too hot?
Thanks.
A fellow Jonesy
Please see the FAQs.
Fabulous recipe but now my husband wants this all the time LOL.
Is it possible to add pecans or walnuts along with dried cranberries or dried cherries? If so when should I add and how much of each.
Thanks so very much!
Please see my other variations.
I’ve been using your recipe for some time, my family thinks it’s the best bread they’ve ever eaten. Thank you for making me look like a rock star when baking bread😘. Seriously it’s so quick and easy and turns out perfect every time. I actually have some in the oven right now. Can’t wait to get it out of the oven, slather it with butter and enjoy.
How to I modify to put it in the oven? I don’t have a Dutch Oven.
Please see the FAQs.
Not sure if you know this or not, but a Dutch oven is a type of pot with a lid, not an actual oven. I hope this helps you.
I don’t know what I’m doing wrong?!?!?
I’ve used this bread recipe twice with bread flour, no issues, it was wonderful!!!
I am using all purpose flour this time, and I’m ending up with a batter instead of a formed dough!!! What am I doing wrong????
Just add more flour or less water until you get the consistency desired.
This is my go-to dutch oven loaf recipe!! So delightfully crisp on the outside and bouncy on the inside.
I love this recipe and share it often! Being able to whip up delicious bread so easily and quickly has brightened my busy days immensely. 10/10!