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. - Jenny Jones
Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Makes: One loaf
Ingredients:
- 3 cups (390 gm) bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING)
- 2 TEASPOONS instant or RapidRise 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:
- 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.
BIG NEWS: 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 have been wanting to make home made bread for a while now. After going through all the recipes I landed on this one and am so happy I choose it! Super easy and the bread turned out great and delicious! Thank you so much!
hello
i wanted to try this but i dont have a dutch oven. any suggestions
Please see the FAQs.
Mine is in the oven now. My question is, it was very loose, when I lifted it from the bowl ( in parchment) it flattened out and was sticking to the parchment paper. Should I have put more flour on it when I was folding it? Hopefully it will come together in a round loaf! I’m excited!
Just took it out of the oven, and am so happy! This is my first attempt to make bread without a bread machine, and i am as proud as a peacock! Thanks so much it was fun to make, due to the staying at home climate it was a great deterrent! I will try it again.
Can you add cheese to this bread! Thanks
I just made this bread this morning. But it was way way to sticky. I either needed more flour or less water. Did anyone else have this issue? Any ideas?
Please see the FAQs.
Mine was sticky too. I just added more flour and it turned out fine. I made it again today and I didn’t add as much water.
Can this be done without parchment paper – I have none and am not willing to go get some!
You can do the same recipe and put a sprinkling of cornmeal on the bottom of the Dutch Oven. I
do this all the time and it never sticks.
My first go at it I had my water way to hot!!! Hope this helps (;
Maybe a dumb question – parchment goes UNDER bread into pot? If under, do I remove whole bread from pot, separate bread from paper, then place bread into pot again without paper and lid?
That’s what I did!
That’s correct. The parchment goes under the bread into the pot for baking. When you remove the lid you can leave the parchment in and bake with the lid off or you can remove the parchment and put the bread back in the pot to finish. I remove it. You can watch the process on the video attached to the “Faster No Knead Bread.”
Monica,
Watch Jenny’s video on making this bread. It not only is instructional but entertaining as well. It will make everything clear.
Juli
Have you had a problem with the dutch oven smoking a bit while preheating? I think because I have a cast iron one and I oil it? Also when putting the parchment paper in, do you put it on the bottom of the pot or on top? Sorry for all the questions.
The smoking is likely from oiling the pot. The parchment paper goes in the bottom because you use the parchment to lift the bread to place in the pan, parchment and all. The dough sits in kind of a parchment basket. You can see the process on the video attached to my “Faster No Knead Bread.”
Just baking lidless for the last 10 minutes. My toddlers loved helping mom “cook”.
Jenny, I’ve been baking bread for nearly 40 years. I’m not an expert, but have tried many different types of bread, from whole wheat to sourdough to biscuits and focaccia. This is by far the easiest bread recipe I’ve ever used AND it tastes great. Great for toast and grilled cheese sandwiches, just a great everyday bread.
Thanks for sharing it with us!
I had a few slices left over, so I cut them into cubes and sautéed them in olive oil. As they crisped up, I sprinkled sea salt on them.
Best croutons ever!! Seriously they never made it to the salad. Hahahaha. We just ate them out of a bowl.
Can you use beer instead of water? Can you blend 1-2-3 roasted garlic cloves (just the pulp mashed) into the dough mixture? If I use Asiago cheese how much can I use without weighing down the dough? Thanks!!
Jenny
Thank you for the bread and many other of your great recipes.I would like to ask you if i can use self rising flour with out yeast. would that work for the bread?
Thank you
I love baking, but am new to the Dutch oven! Would you use the convection feature on the oven or just the traditional heat?
Just made this and it is my first attempt at making bread. It looks amazing, however the inside was a little bit doughy. Not too much, bu Maybe I need to bake it a little longer??? Thoughts?
What if I do not have rapid rise yeast.? I only have active dry yeast
Jenny ,this is my favorite bread to bake. And in times like this ,its nice to bake an extra one to give to a friend ,who is not able to bake.
Hi, it is great to hear that you are thinking about your neighbors!
Kudos to you, I am doing the same for my tenant baking it right now.
Also giving some of my home made bacon to try out.
cheers
Ron
Can butter milk be used in place of the water? Would it work out the same?
Not sure how it would work with yeast, but if you swap out yeast for 1 tsp of baking SODA, it becomes a quick bread. You can skip all the rising and follow the rest of the recipe and it’s a traditional Irish Soda bread. I just dust the dutch oven with flour and skip the parchment. BTW if you only have regular milk use baking powder instead.
I brushed mine with olive oil and sprinkled sea salt during the last part of baking when the lid comes off. I also added extra parchment paper underneath the bread in the Dutch oven to help reduce the bottom from getting too overcooked.
I am not happy at all. After 3+ hours is still looks as crumbly as it did after I mixed the ingredients.
HELP!!!!!!
Please look at the FAQs.
I have made this recipe multiple times and it’s so easy.
My family loves this bread with a good beef stew which is what I’ll do tonight!
Yumm….
Has anyone every doubled or tripled the recipe? Can you store dough in the refrigerator to bake at another date?
To store overnight I suggest using the “Faster No Knead Bread” recipe with the cold water overnight version. You can store it in the fridge for a couple of days and then proceed. https://www.jennycancook.com/recipes/faster-no-knead-bread/
Easy peasy. I missed the aerating part and simply weighed the first cup of flour and then did two more by weight only. Instead of 390 grams as you mention in the second (faster) recipe, I did 450 grams. I also did 1/3 of the flour as whole wheat. That said, it turned out great. I’ll do it again with less flour and see how that works out.
SORRY ABOUT THE CORONA VIRUS SCARE, BUT WE WILL MAKE IT THREW ONE WAY OR ANOTHER…SORRY TO ASK BUT I DID NOT UNDERSTAND IF AFTER THE TEMP IS 450 DEGREES TO HEAT THE DUTCH PAN, THEN DO WE LEAVE OVEN ON AND FINISH BAKING ON 450 DEGREE’S? i ASK MY DAUGHTER AND SHE WASN’T SURE EITHER..
Yes, the oven stays at 450 through the entire process, when it bakes with the lid on and the rest of the baking with the lid off. Good luck!
After the 30 min bake time, when you take off the lid AND the parchment paper off, do you return the bread in the Dutch oven? Or just on the rack? Or can I just take the lid off of the ditch oven and leave the bread in the Dutch oven and paper? Thanks!
You can do any of the above. After 30 minutes, I remove the lid and the parchment paper and return the bread to the oven in the pot. You can remove the lid and leave the parchment paper and bread in the pot and return it to the oven. Some people remove the bread and put it directly on the oven rack (no pot) but I do not recommend that.
Mine didn’t rise 🙁
I am not much of baker.
I think I’ll try another one tomorrow.
Maybe yeast goes bad, or maybe I used the wrong kind.
Please look at the FAQs.
Thank you so much for such an easy recipe. I was so excited when it came out and I actually made it!! So good
Just mixed this up, it’s in the resting/rising stage now! Will be perfect with our dinner and salads tonight, thank you Jenny! This is my go-to bread!
Thank you for this amazing receipe- came out just perfect!
AMAZING! Made this for the first time last night – definitely won’t be the last! We (well, me) have to have bread with every meal, and this one fits the bill – so easy and tasty! Perfect balance of saltiness to the bread, which I think is key to any homemade bread! Thanks so much Jenny!!
Thank you Jenny for your Faster and Fastest Bread recipes. I have made several times w great results. Being it is only my wife and I, we do have leftover bread. I was not able to keep the crust of the bread crispy when eating the very next day.
Do you have any recommendations to maintain the crustiness of the bread if there are leftovers? It is so fabulous when first eating it. Perfect!
Thank you for these two Bread recipes and other recipes you have blessed us with.
I freeze mine and the crust stays crispy!
Please see the “How To” category in my blog.
I have a fear of yeast! I made this Sat. morning and OMG – it was PERFECT!!! Can I add ingredients – like maybe cheese, or garlic or sun-dried tomatoes? If I can, when would I add them? Thank you…LOVE YOUR RECIPES!
Is the dough supposed to look dry?
I guess I’ll find out…
It will look dry! Don’t worry! As long as u give it a good mix when u add all the ingredients together your fine! As it sits it will completely change and look more moist. Also making the dough the night before with cold water truly will give u the same results as doing it day of! Hope everything turns out well enjoy!
Just made mine this afternoon! Looks and smells awesome! How is the best way to store any leftovers (if) there are any once it’s cut?
Thank you!!
There is never any leftover! I put it in the microwave if it lasts overnight!
Can i use cake yeast if so how much? how would you measure it
Thanks
Kathy
I’m just about to put mine in the oven. I wish it said in the actual recipe to use 3 cups of aerated flour. My dough was so dry and tough to mix. I assumed I read the amounts wrong. After setting it aside to rest I realized that it says to aerate your flour at the top. It’s my own fault for not paying more attention to detail. Fingers crossed this all works out😊😊
Your comment is very helpful. I added that note to the recipe itself. Why didn’t I think of this sooner?!? Thank you!! ❤️
Well I don’t bake. Apparently I don’t read well, either. I used Active Dry yeast instead of Rapid Rise. I did proof it. I used 2t salt instead of one. Pre-heated the oven instead of putting the Dutch oven in a cold oven. Let’s not forget regular instead of bread flour. Oven is cooling down now. Bread in bowl for first rise. If this works, it is truly a magic recipe.
Good thing parchment paper is called for because my cast iron Dutch oven needs seasoning.
Not Betty Crocker
How did it turn out? Doing this today too!
Looks EXACTLY like the picture. I am eating a hunk now. Maybe it is me but it seems to lack flavor. I will see what the mister says. I have never made bread without sugar and some type of fat.
Some people use more salt, or try the “Faster” version that takes a little longer.
Any suggestions as I do not have a Dutch oven yet. What else will work?
See the FAQs.
I have used several different crusty bread or artisan bread recipes. Last year I was teaching a group of about 12 young women how to make it. We didn’t have enough Dutch ovens so we went ahead and used regular cookie sheets and the bread turned out great. I still use a Dutch oven when I am making my own for my family, but I have used cookie sheets in a pinch and the bread was still wonderful. Goes great with dipping oil too! If you need a recipe for a great dipping oil let me know.
Hi Jeff – Can you please share the dipping bread recipe when you get the chance? Much appreciated!
Dipping oil recipe please!!
Thank you…..stay safe!!
Jeff, When you use cookie sheet, how do you make sure the bread steams the way its supposed to? Do you cover the bread with something on the cookie sheet? Thanks
Looking to make but dont have a Dutch Oven… tips?
Please see the FAQs.
I have used several different crusty bread or artisan bread recipes. Last year I was teaching a group of about 12 young women how to make it. We didn’t have enough Dutch ovens so we went ahead and used regular cookie sheets and the bread turned out great. I still use a Dutch oven when I am making my own for my family, but I have used cookie sheets in a pinch and the bread was still wonderful. Goes great with dipping oil too! If you need a recipe for a great dipping oil let me know.
Jeff, OF COURSE we all would like to to know more about your bread dipping sauce recipe! Tell us soon please.
I have a loaf in the oven as we speak, and this is my second time but not my last! I shared your link on Facebook since we’re all cooped up because of covid-19. It helps me pass the time.
I accidentally used a whole packet (1/4 oz) of yeast instead of 1/4 tsp. What can I expect? It’s only into a half-hour of the first 3 hr. rise?
Hi. The recipe calls for an entire packet, no? Thats what I used and its resting now…
This “Fastest” 2-Hour recipe uses 2 teaspoons of yeast. To other original “Faster” one that takes 4 1/2 hours and has a video, uses 1/4 teaspoon.
This is great bread. Sure would like to see the video back up so I can send to a friend. Thanks!
Diane, I have watched Jenny’s video several times on YouTube. It presently up and ready for viewing at https://www.youtube.com/watch?v=I0t8ZAhb8lQ
Best to you and your household during this COVID-19 pandemic and sheltering in place ordinances and laws.
Keep in mind that the video is for the “Faster” loaf, which uses less yeast, but the method is basically the same.
This bread couldn’t have been any easier! just took it out of the oven…things to do while on lockdown and everyone is working from home..my space is the kitchen! Breda looks fab, now I must hide it for dinner!!!
Bread looks fab, posted a picture on Instagram! Don’t be afraid of using yeast, just make sure you have a thermometer for the water, so you don’t kill the yeast!
First time I ever made bread and it turned out Awesome, only thing at the end I had to turn my oven up a little to get it to brown on top, but it’s awesome. Will be making this again, thank you 😁
I’m making soup and I wanted decadent bread to go along with it so I used the basics of this recipe and added chopped basil leaves, cheddar chunks and a tbs of tomate paste (dissolved it into my water) and it turned out super good! This so isnt the first time I’ve tried this recipe (and the basic no knead one) and added a bunch of stuff in and it always tastes perfect and has the best crust. Tried it with kale, bacon and white cheddar mixed in recently and it was amazing!
So I made this yesterday, the tutorial said 1/4 tsp rapid dry yeast, the written recipe said 2 tsp rapid yeast. So I put one packet of active dry yeast which is 21/2 tsp of yeast. I thought well this might not work because I know in baking measuring is important. Everything else I did exactly. Came out perfectly, super crispy crust. I let it rise the three hours but I baked an Irish bread so I didn’t waste a lot of time when I went to heat the Dutch oven. By the time that came out of the oven it only took maybe 30 min or so to get to the 450temp, Honestly don’t think you can mess this up. I bake but nver made bread.
The tutorial is for the “Faster” recipe, which only needs 1/4 teaspoon of yeast (the 2-HOUR Fastest uses 2 teaspoons) but it’s true, this bread is hard to mess up. I’m glad it turned out.
Has anyone used active dry yeast instead of quick rising?
I’ve used “regular” yeast more often than not, and it works just fine. I tend to always proof my yeast even with the instant yeast instead of just adding it to the flour.
I love your recipes,I made a loaf for my friend,without salt it was very dense.what did I do wrong.how can I correct this? thank you.
Homemade loaf bread is normally denser that what you find in the store. Store bought bread you can roll into a ball in your hand because of all the odd ingredients they’ve added to it. As a kid we grew up on homemade bread (born in 92) so the few times we had store bought bread we thought it was kind of icky.
This simple recipe has become our family’s favorite. It’s so easy to put together a nice hot loaf every time I make homemade soup. My brother in law makes it quite often for my sister and their grands. Always makes the house smell great, too! Thank you, Jenny- for the great recipe and your contagious enthusiasm!
This bread is fantastic. To make it a little more palatable, I add a tablespoon of white sugar in the mixture. I also brush a little bit of olive oil on the top of the bread and sprinkle on some oregano or herbs to Provence before sticking into the oven. Love this recipe. I’ve made this bread a few times now.
Is active dry yeast ok to use?
hi ann
yes you can…but dissolve the yeast into the water directly first. dissolve the yeast into the water that’s stated in the recipe. Wait five minutes for the yeast to activate/small bubbles on the surface.
instant rise yeast is the one you can add directly to the flour…remember to always mix the flour with salt first before adding yeast. salt can kill yeast.
I use non-stick aluminum foil for baking my bread. I love that product for everything from homemade pizza, bread and candy. Nothing sticks to it.
I was using my cast iron frying pan with the lid. But I found it too heavy and hard to handle without getting burned. So. I bought a small granite roasting pan with a lid (holds a 10 lb. turkey and costs only $10) It’s very light even with the bread in it. I put the empty roaster pan with the lid on in the oven while the oven was pre heating. I took the hot pan out and put 2 small loaves side by side in the roaster. Put the lid on and baked the bread. Turned out great and was much safer to handle.
Made this today and it’s cooking in my oven to accompany our 31st Wedding Anniversary dinner tonight! Will be just perfect with our salad and steak! Not my first or last time making this crusty bread!
Happy Anniversary! How awesome is 31 years! Congrats!
Sooooo good!! Thanks for sharing this very simple recipe. Bet you can guess what I had for dinner!
Perfect. Super easy. Great bread. Made it in my Staub Dutch oven. Bring on the butter.
Hi. My daughter gave me a Le Creuset Dutch oven for Christmas and your recipe! It’s added a great component to many of the meals I cook. I have added rosemary and thyme to the basic bread recipe with great success but am wanting to try olive oil. I know this will change the proportions of wet ingredients and wondered if you’ve done this yourself? While I’m a pretty good cook, I’e not had a lot of success with baking since my style is to go with instincts and as you undoubtedly know, baking is more of a science. Thanks for any input you have. Love your site!
This is the fourth time making your recipe. We love it. It’s so easy even a cave man can do it!
Has anyone tried this with a gluten-free all purpose flour?
Please see the FAQs.
This came out fabulous. So easy , even a guy can make it.