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
Ingredients:
- 3 cups bread flour (all purpose works too)
- 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, 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 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 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.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 more minutes.
Didn't Turn Out? Other Questions? Click here.
For more on this recipe in my blog click here.
Hi, can I use a thick ceramic bowl with a glass lid instead of the dutch bowl? Because I don’t have one. If so, at what temperature should I bake it and for how long?
Please see the FAQs.
Jenny, you make it look so easy! And it WAS!! I tried both the fast and the faster breads, both were wonderful! I was wondering if you could add raisins and nuts?
Glad I found your video’s, can’t wait to try and make some of your holiday treats.
Please see my other no knead variations.
I unfortunately cannot have wheat gluten. What other flours could I use with this and what measurements should they be? I have found that potato and quinoa and millet flours are quite tasty. But the measurements are different…
You could search around for gluten free no knead bread. I tried it once and it did not turn out: https://www.jennycancook.com/no-knead-bread-questions/
I have a cast aluminum Dutch Oven, can it be heated to 450 degrees?
I tried making my loaf with 100% whole wheat and I even added wheat gluten. The bread didn’t really rise when baked. Wonder what happened? The loaf made with bread flour turned out fine.
This 2-hour version is not intended for whole wheat flour. I suggest you stick with my proven recipes for multi-grain breads and make sure your yeast is fresh. My FAQs deal with a lot of baking issues. https://www.jennycancook.com/problems-with-yeast-baking/ I hope this helps.
Unfortunately I didn’t read this thread till after I used whole wheat flour in the recipe. What should I expect? Any description of how the whole wheat loaf will come out?
I really enjoyed making this bread. I used 1 cup AP, 1 1/4 cup Bread flour, 1/2 cup rye, and 1/4 cup Spelt (aerated flours) and 1 tsp sea salt, then mixed 1 tsp instant yeast in 120° purified water and 1/2 cup sourdough starter to measure a total of 1 1/2 cup liquid.
I will wait for breakfast and have my Avocado toast on my fresh baked loaf of sourdough bread, made in 2 hours.
Super easy work and fast tank I will send a picture if I can but I don’t know how wander full
You can send photos using this link: YourPhotos@JennyCanCook.com
Thank for this recipe it work superb easy and tastes good 😋😋
I did enjoy the bread but didn’t find it as light and airy as the overnight recipe. I think I will stick with that one
Wow! This was amazing! Thank you so much for sharing this recipe. I’m a decent sweets baker but always always failed at bread. Until today. I can officially check this off my life list!
Jenny do you or anyone know if you can substitute gluten free flour for the regular flour?
It’s addressed in the FAQs. https://www.jennycancook.com/no-knead-bread-questions/
I made this one today and it came out so delicious. Quicker than the overnight one and tastier too.
Can you add less water and add olive oil along with rosemary ?
Yes…but just under1/3 c evoo. Black olives, rosemary Yes!
Do you use fresh or dried rosemary?
This was the first time I’ve ever made bread, and it turned out amazing! I only have a 2qt glass baking dish, so I halved the recipe, and everything stilll turned out great! As a poor starving college kid who can eat bread like it’s nobody’s business, baking my own bread with this recipe is going to save me so much money! I had to stop myself from eating the whole loaf!
You have to be very careful using glass pans for this at that heat level. 425º is usually the hottest oven for glass pans. You run the risk of the glass exploding.
Glass pans are not safe to use over 425º in the oven. You run the risk of the glass exploding.
In the video you said 1/4 tea spoon of yeast and this recipe ask for 2 tea spoons of yeast. I’m praying my bread still come out fine.
The video is for a different Faster 4 1/2 hour loaf with 1/4 tsp. yeast. This recipe is for a new Fastest 2-hour loaf and it needs 2 tsp. yeast. If you followed the recipe as written it will turn out.
An you use rapid rise yeast for this recipe?
Yes, and I clarifed the recipe.
can you do half whole wheat and half bread flour?
I haven’t tried the 2-hour version yet with whole wheat but it works with this “faster” recipe: https://www.jennycancook.com/recipes/faster-no-knead-whole-wheat-bread/
I made this bread and the “No Dutch Oven” recipe today. Wow so easy to make and delicious too! Will be making and teaching your recipe to my posterity….it works well with All purpose flour and whole wheat!
Had a crush on you since I first saw one of your videos!
That’s all Jenny.
Has anyone tried using whey instead of water? I am thinking it might make it more sourdough-ish. I have a lot of whey on the fridge from making and straining yogurt.
Made this recipe as directed. Bread seemed a bit doughy. Used bread flour.
Please see the FAQs for some tips. https://www.jennycancook.com/no-knead-bread-questions/
YOUR A REAL CUPIE DOLL YOU REMIMDE ME OF MY GRADE 4 TEACHER mRS mISSET/ALA BOUFONT BUT NOT THAT SO MUCH.
ITS THE HONESTY IN YOUR EYES.
THE WAY YOU SEE THINGS.
I made this delightful recipe today. I watched the video on YouTube 2 times and told my husband not to talk to me while I was trying to make bread…..lol…I do not have a Dutch Oven, so I used my 3 qt. Cuisinart stainless steel saucepan with the glass lid that has a metal handle. I looked up my set online it can withstand 500 degrees so I thought I give it a try.
I did everything else exactly like you said Jenny, I even checked the water with a thermometer to make sure it wasn’t over 130 degrees.
Well, after I finished baking it, my husband asked me 3 times, “Can I have some now”? LOL. So finally after cooling a bout 30 minutes he ate some with butter.
He moaned and said, “Why haven’t you been making this if you knew how?
He continued and said, “Weve been married 28 years and you’ve been holding out on me that you could make bread like THIS!
Well, this recipe is certainly a keeper and so is my Husband!! 🙂 Thanks Jenny!! 🙂
This is such a sweet post. Congrats on your enduring marriage and your successful bread!
I’ve been making this for a month now and I realized that there is no need to use the “dutch” oven thing, just slide it into the oven and it will.turn out the same. Also I put less water, enough to make the dough easy to mold.
You just put it in the oven? On what did you put it? It’s too soft to just put on the racks. Did you use a cookie sheet , a pie pan or what?
How was the crust? I understand without steam the crust is just a dull brown, or at least when I tried just dough on a cookie sheet it was a thin dull brown crust. Nothing like using a dutch oven or putting a pan of water on the rack below the cookie sheet. Let us know about the crust.
Made this for the second time today and it was even better than before! I used king Arthur bread flour,and I do believe it makes a difference vs regular ap flour. Made in my 5 qt cast iron durch oven.
Turned out fantastic! Used scale and grams.
Hey Jenny,
Lots of love from Britain. We tried your bread recipes unfortunately we weren’t very successful then we found out that USA and U.K. cup measures are different . Would you mind tgiving recipe in grams and mls? I would be grateful. Thanks ever so much . Liam
The best I can do is refer you to my Metric Conversion Chart. I hope it helps. https://www.jennycancook.com/category/metric-conversion-chart/
3 c AP flour: 420 g
2 t yeast: 7 g
1 t non-iodized table salt: 7 g *
1.5 c water: 340 g
* same weight if using kosher but volume will be higher. You can adjust to taste 5-12 g.
Ps 1 us cup = 236.588 ml
Hi i would love to know if i can use active dry yeast instead of instant as i don’t keep instant on hand.thank you.
Yes you can! I did and the bread turned out beautifully. Follow the (package) instructions for activating the yeast and when it comes time to combine the bread ingredients (as per Jenny’s recipe), just subtract the water amount used to activate the yeast from the water listed in the recipe. Easy peasy!
I made this bread and added 4 oz of extra sharp white cheddar, one jalapeno and one tsp of garlic powder. Everyone loved it. Thanks for the recipe!
Yup ,that…..
I have adulterated this recipe so many ways.
Fave is 1/2 cup chopped Vidalia onion and a 1/2 cup chopped Italian parsley.
Yum!
I’ve made it adding roasted garlic cloves and chopped fresh herbs… O. M. G. Fantastic served with either Olive oil or goat cheese.
This bread was delicious! Made it just as directed and it came out beautiful and my husband loved it. Thanks so much for the recipe, its a keeper!!!
Love this recipe! Jenny you have hit a home run, my family and friends love the bread. They cannot believe how easy and quick it is.
Can this be done in bread pans? Please advise. I love all your recipes you need to be back on TV maybe food network I miss you. Glad I found you on you tube.
It will not work in a bread pan but you can try my baking pan version. https://www.jennycancook.com/recipes/no-knead-no-dutch-oven-bread/
I have been making his bread at least 3-4 times per week. Always great. My friends think I’m amazing. (ssshhhh)
I just realize that I have been using the regular yeast and not the fast yeast.
Am I missing something by not using the fast yeast? Still comes out great but just wondering what is the difference.
Can I double the recipe and if so, how long should I cook it?
Thanks so very much for this recipe & all the FAQ’s & your blog Jenny! I tried the rolls first (no dutch oven), this recipe yesterday. It was perfect! I can’t believe I baked bread, which I’ve never done. All the tips, especially aerating flour are so helpful & all the comments as well. And your videos, OMGosh, so fun & helpful for someone who is clueless about baking. There was a comment from someone who mentioned they used a baking sheet covered with one of those large throwaway lasagna pans. I don’t have a dutch oven, so I tried this, it worked PERFECTLY! Sorry I can’t find the comment now to give credit, but big thanks to that person for sharing. I followed Jenny’s recipe exactly, used a square stainless looking brownie pan I have from who knows where, with the tin lasagna pan on top. Since some commenters mentioned hard bottoms, I put one of those brown silicone liners on the bottom. It usually browns the bottom of cookies/biscuits, but totally not necessary for this bread & it did not brown the bottom at all, boo! I will not use it next time. Also, I’m using a large toaster oven (will take 1/4 sheet pan 9×13). Hope that helps those using toaster ovens & not sure if this recipe will work. It does, do it! Sometimes toaster oven temps need to be adjusted down because they are so small – I usually go down 25° F. I followed the recipe exactly the first time & it seems no temp adjustments are necessary for this bread. I still can’t believe this clueless non-baker is here talking about baking bread, lol! Thanks again Jenny for your recipes, you are my hero! And thanks to all the comments from everyone sharing tips, so helpful.
I’m really interested in trying variations of this bread, because I love the basic recipe so much! Do you have any suggestions? My first instinct is to throw in a handful of grated cheese and some garlic powder. Have you made it with mix-ins?
so actually the pot heating up in the oven would be a total of 35 minutes? preheating 20 minutes of the last time the dough sits for the hour. then still heating in the oven while the dough is in the bowl with parchment paper? total of 35 minutes.
That sounds right.
I just made this recipe for the first time using organic sprouted whole grain spelt flour. I made no substitutions other than using regular active yeast instead of instant. It turned out delicious! Beautiful bread. This is a game changer for me. Thank you Jenny 🙂
Best bread and super easy!!! My husband that really isn’t a bread eater can’t stop eating 😂
This bread is AMAZING! I’m a novice bread maker and very nervous about working with yeast. The very first time I used this recipe, followed to a T using bread flour, it was so very foolproof and OMG…the end result?! Delicious! Great flavor and texture. I will make this again and again. Thank you!!
I have tried several fast-no knead bread recipes but this one is by far the best of them all. I used the baking tips for the black cast iron dutch oven, raised the rack to the middle of the oven, reduced the heat to 425 for baking and followed the recipe to the letter. The bread was not gummy or damp. I let it rest for 2 hours which made cutting easy. This is definitely a keeper.
Can this recipe be used in a 2 qt dutch oven? It looks delicious! Thanks
I am looking at the Lodge 2 qt cast iron dutch oven for this bread too. Several reviews on Amazon say this pot works perfectly for the recipe. Hope this helps!
Always go with a 3.5 or larger. It works best!
I believe 2-quart would be too small for this recipe. You need room inside the pot for steam to circulate.
Can I use a 2 qt capacity dutch oven for this recipe?
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.
Please refer to the FAQs.
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!
What setting do you use to proof dough in your Instant Pot? Thanks!
I use the yogurt setting, on low 🙂
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!
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!
make an oven. heres a portable brick oven.
https://www.youtube.com/watch?v=uwZ7oC_rW58
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
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!
How do you get that beautiful split on top of the loaf?
Run a knife along the top and create about a half inch slit 🙂
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..
The split usually happens naturally but you can also use scissors or a razor blade.
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!
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.
How could I use this recipe to make several fist-sized loaves at a time? Could I use a cake pan?
Try my no knead crusty rolls recipe.
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)
*
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?
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).
It’s a good idea to buy a metal knob on top and replace yours if it is the black kind. I hear the black knobs eventually breaks or explodes while baking.
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.
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!
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 🙂
125 g per cup of aerated flour in case you dont have time to aerate but have a scale!
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.
Can I use bread flour in this recipe?
Please read the recipe. 🙂
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
It’s fine to use more salt with this recipe without disturbing the science. (I forgot about Destiny’s Child)
I was wondering if you could add grated cheese to this recipe. Would love a cheese bread!