2-HOUR Fastest No Knead Bread

2-HOUR Fastest No Knead Bread

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 your flour before measuring. - Jenny Jones

Prep Time: 3 minutes

Cook Time: 40 minutes

Total Time: 2 hours

Makes: One loaf

2-Hour Fastest No Knead Bread


  • 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)


  1. Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 1 hour.
  3. After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
  4. 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.
  5. 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.
  6. 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.
  7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 more minutes.

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.

302 Comments on "2-HOUR Fastest No Knead Bread"

  1. Maureen

    I just made this bread and it turned out great!!
    I’m wondering if you would have to adjust the recipe if you wanted to add any spices etc to adjust the flavor? Ex: garlic or cinnamon, etc?

  2. B Peterson

    Hi! On the video you say to use a quarter tsp of yeast and no more but the recipe calls for 2 tsp I believe (???)
    Can’t wait to try it!

    • Jenny Can Cook

      They are two different recipes and the faster version uses more yeast. This one does not have a video.

  3. Megan L

    Just finished making this recipe. This is amazingly simple and absolutely delicious! We love it! I will definitely make this again and often. Thank you

  4. Linda V

    I just made the two hour bread recipe and I have one question

    First of all it was delicious but it’s very heavy Is it supposed to be so dense?

  5. Carol B

    Made this yesterday and it came out exactly like the picture and it took exactly 3 hrs from start to finish. It is easy and delicious.

  6. Holly Garcia Held

    Jenny, I actually remember seeing you on the Whammy game show 🙂

    I have made this bread over and over with several variations which my kids love.

    Today, I made a Basil (from my garden) & tomato loaf. Also added garlic, onion, parmesan and italian spice. I used the tomato sauce for a cup worth of the liquid, and reduced the liquid about 1/4 cup because I added diced tomatoes with liquid pressed out. I still had to add a little more flour in the end.

    I make Rosemary (dried spice) and dried onion (I put them in the hot water out of the microwave to reconstitute a minute.)

    I also make a dill weed (2 tbsp) and onion (dried again – 2 tbsp.)

    My daughter wanted to make one with Serranos, so we did chopped serranoes, grated colby jack cheese (on second rest), dried onion and cilantro. Excellent.

    Love this, so glad you came up with it. I admit I use a little more salt and a teensy bit more yeast.

    Thanks again, great recipes, love watching you cook with ease.

    • CP

      Holly do you have to do anything other than folding in the cheese when you add before the second rest? Also, do you just put raw serranos in?

  7. Andy

    Used 2 1/4 tsp yeast and added 1/2-1 tsp sugar to the dry ingredients. Came out fabulously! Thanks!

  8. Carolyn Pevey

    OMG!!! I can now make bread!!!

  9. Stephanie

    Have you ever tried freezing this dough before baking it? I’ve read that if you’re going to do that, you should add more yeast to account for the yeast that will die in the freezing process, and freeze it after the first rise. Then defrost in refrigerator overnight and allow second rise before baking. How much extra yeast would you suggest? Thanks!

  10. Kelly

    This recipe is foolproof. My family loves it. If I take a dish to any sort of event, I always I take this bread, as well. It’s now my go-to hostess gift. I absolutely love it. My goal this year was to master bread making. If I’d started with this recipe, I’d have been done after the first loaf. Amazing! Thank you!

  11. Janice

    OMG I just baked my first loaf of bread with your fabulous and super easy. So yummy, thank you. Next, olive bread. 🥰

  12. GC

    I thought I’d let you know I used this for 100% WW pizza crust (home ground, hard, white, winter wheat). I added 1/3 c more water and a full 1 T yeast. Instead of the last rise, I smashed it onto a parchment lined pizza pan, let it rise the final amount, baked it at 450F for 10 min, added my toppings, and baked it for 10 more minutes. Amazingly delicious!!! Thanks.

  13. Kristie

    This was my first time baking bread, and though I had reservations on how it would turn out (so many other recipes required 12+ hours of rise time) I am so happy to say that the bread came out perfectly, it was chewy on the outside and soft on the inside- I followed the recipe exactly, with the exception of adding additional salt- I will definitely be making this again!
    Thank you so much for this recipe, Jenny!

  14. Kathy

    Just had a slice… it only beautiful, yummy beyond belief. Thanks for the recipe Jenny!

  15. Lali

    Has anyone made this with Einkorn flour?

    • Maxiwood

      Yes, and the Einkorn flour worked beautifully. My family have gluten sensitivity and they can eat Einkorn breads. I also discovered a white flour from Italy, Caputo, chef’s OO flour and can make white flour Italian breads or actually any bread or pizza with it for my family. Sense it’s not American wheat.

      • Lali

        Thank you, sorry I haven’t made bread for awhile. I took a chance and tried it and it made wonderful bread. Appreciate the tip on the white flour too!

      • Sam

        Did you use 1:1 substituting the einkorn? Same amount of water, salt and yeast?

  16. RC

    Tried making your bread – using 3 cups
    of flour with 1 1/2 cups of water – found
    the ingredients dry – should I put more
    water. Also can I substitute whole wheat
    flour for regular flour.

    • Jenny Can Cook

      Please read the FAQs about the dryness and also see my other No Knead variations using whole wheat flour.

    • Gina

      I’ve tried using wholewheat flour ( 2cups whole wheat and 1 cup AP,) it was heavy and not enjoyable however I have baked Jenny’s wholewheat bread loaves multiple times and they are fantabulous, the best!

    • CP

      RC I live in a dry climate and high altitude and find I must add more water and more yeast. I have researched this and experts say to use LESS yeast at high altitudes so I am a little confused overall. But 3/4 tsp yeast and 1 3/4 cups hot water are working for me

  17. stevek

    I have had the worst luck baking bread! I don’t know why that was but even my bread machine bread came out like a door-stop brick every darn time. I was resigning myself to the sad fact that I would never bake good bread Until one day I stumbled upon your U Tube no-knead bread video. I decided that another few cups of wasted flour wouldn’t kill me so I gave it a shot… Holy smokes, it worked perfectly!

    Thank you dear lady.

    Now, what do I do about my recent “toast addiction?” (big smile)

  18. Lisa

    Hello Jenny, this bread is wonderful. I was wondering if it is possible to double the recipe and what would be the raising and cooking times? Or even one and half time the recipe. Have you done it? Thank you very much. Happy Easter!

    • Huggy

      If you have a large enough oven and vessel to cook it in (unless you intend to let it free-stand) you’ll probably want to ensure the dough isn’t too thick as the center might not cook thoroughly before the outer crust started to burn.
      That said, it sounds like you are cooking for a bigger crowd so you might want to consider making TWO loaves in the hopes the recipe and cooking methods aren’t skewed somehow.
      Which brings up a final point.
      IF you are cooking in two Cast Iron Dutch Oven, you’ll need to allow for the oven heat as well as the Dutch Ovens to come to the proper temperature.
      More metal and materials WILL mess with overall heating absorption and, thus, cooking times so you’ll definitely want to keep enclose eye to prevent burning or undercooking.
      Good Luck and let us know how it turns out and which method you used (one BIG loaf or several, separate loaves but cooked at the same time.).
      God Bless and have a great day!

      • Nancy Curtis

        I freequently make two loaves but stagger them mixing times so they do not have to be baked at the same time. I make one loaf and put it on to rise…wait about an hour or so and make the second loaf. Finish the first loaf bake it and take it out of my cast iron Dutch oven then by that time the second loaf is just about ready to put on for the second rise in a parchment lined mixing bowl…stick my Dutch oven back in the hot oven to reheat and after the 30 min. rise, put the risen dough in the hot Dutch oven inside the parchment and bake it. I also use both yeast and sourdough to make this bread. I usually use 1/2 and 1/2 hard WHITE whole wheat flour and bread flour, add the salt and yeast and then add 1 1/2 cups of sourdough sponge that has been working all night, nice and bubbly, and after that is combined in my Bosch mixer, I add as much VERY hot water as it takes to make a nice dough…knead it just long enough to well mixed, then cover the bowl with plastic wrap and a clean dish towel and put it on for the first rise…then just complete the recipe. It comes out WONDERFUL!! I have been baking with one of my sourdough starters for almost 45 yrs. and adapting this recipe has been so much fun AND it is so much faster than most sourdough recipes. Thanks, Jenny…..I love your breads and your other recipes too!! YUM!

  19. Liz

    Can always count on this recipe for really tasty bread.
    It goes into my “keeper “ file.

    • Janet Disharoon

      Making bread now! Kitchen smell delightful!! Love the reciepes from this site! Thank you Jenny!

  20. Jay

    HI Jenny, I’ve made this several times, and it always turns out perfectly. I’ve made it with cheese, jalapenos, herbs. Today’s venture, bacon bread! I added 12oz of cooked crumbled bacon to the dry ingredients. It turned out even better than I expected. Thank you again for such a great and customizable recipe!

  21. Peggy

    Totally disappointed. Not a good recipe at highl elevation. I am above 8000 ft. Had to throw it out. Didn’t rise and was doughy. Yuck

    • Vivi

      Too bad, but at that altitude you probably have had to adjust your baking
      recipes in the past. Try try again!

    • Diana

      Becky, I live at 5000 feet. I’m sorry the recipe didn’t turn out right. I would try again. I have made this recipe many many times and it always turns out great. You might add just a little bit more flour. Then it won’t turn out gooey. This is the Only bread recipe that I have tried and it turned out perfect the first time. Good Luck 🙂

    • Wes

      Peggy, I live at 8500′ and this recipe always turns out perfect. Maybe your yeast was not active. Also, a heavy pot or dutch oven with a lid is a must with this recipe. The steam in the beginning stages of baking is a must.

    • Janice

      I live at 8500 ft elevation and have made this at least 50 times. Always rises and comes out perfect. Perhaps your yeast is old.

  22. Don

    Would like larger loaf…can recipe be increased? according to proportions..

    • Vivi

      I have doubled the recipe with good results
      This recipe is foolproof .
      Thanks again Jenny

      • Lisa

        HI, how much time did you let it rise? and what was your cooking time? I’m looking to double it myself. Thank you.

  23. Marcy

    Does it matter what kind of salt you use

  24. Theresa a Rinaldi

    Im Bummed. My Bread attempt turned out like a hockey puck.

    • Nancy

      Theresa, I find it is CRUCIAL to aerate the flour before measuring, either with a whisk, lightly, or by stirring it lightly with a spoon. Only then, using a soup spoon, gently spoon the flour into the measuring cup. Do not let the flour drop into the cup or shake the cup which will pack the flour down and mean you use much more than the recipe calls for. Packing it makes the bread heavy and dry, I think.
      This works for me and my 12 year old every time and the texture is beautiful: moist and lovely. I have to watch he doesn’t plop the flour into the measuring cup.
      GOOD LUCK.

      Jenny recommends this, I know, and I confirm this totally.

    • Jenny Can Cook

      Please look at the FAQs.

  25. Maritza

    This turned out amazing – even better than some of the breads I made that took 12-16 hours! I put some olive oil and fresh rosemary in it! Only problem is that we ate half the loaf in one sitting! 😉

    • Veronica

      Hi there can you please share how much oil and how much rosemary. Thank you

    • CT

      I cannot thank you enough for sharing your recipe. We have not purchased a loaf of bread since I found your website. I’m still a little scared to add things to it such a dried herbs so if anyone has any tips on how much to add and when, I’d love to hear them!

      Thank you again and happy baking everyone!

      • Bobbi Sue Salafie

        Just experiment… I substituted one cup oatmeal flour for all purpose and added 1/2 cup flax seed. For herbs…just mince up a tablespoon spoon of thyme or rosemary first time…can’t go wrong.

  26. Pat


    • Kelly

      It IS forgiving. I’ve let it rise far longer than instructed and it turned out fine. I let a child help mix and thought the dough didn’t look right, didn’t matter. It was great. I’ve forgotten to heat up the Dutch oven, didn’t matter. I’m so happy I stumbled on this site.

  27. Pat


  28. Gonzalo Perez

    Made your Bread Jenny and is was awesome sauce. Deli-shes , made from your youtube video. Came out a little small ,Maybe 4 cups of flour next time. Thanks a bunch. Keep up the great cookin

  29. Kathleen M Leggio

    Made this the other day… what can I say…delish!!! My husband loved it. Not a crumb went to waste! Fast, easy, wonderful bread!!! Thank you, Jenny!!!

  30. Kara

    LOVE the fastest no knead bread, 2 hours and Boom! Gorgeous, delicious bread out of my groovy new deep red Dutch oven. Have made the bread 4 times now, tomorrow will be 5. Thanks a bunch for making me a bread maker!

  31. Connie

    Made this bread a couple of times and we LOVE it!! It’s what we eat everyday now. Shared with my son and his family, they are also hooked on it!

  32. Just a comment:

    I made this bread the other day, right at 30 min. in the oven the power went out.
    So I couldn’t brown it for the 19 min. I left it in the powerless oven for another 15 min. with the lid on and it came out perfect!
    My tweek would be, add a little course salt to the top before baking. It needed a little something more.
    Today I’m adding rosemary and olive oil with salt on top.

  33. Kathy

    I made your bread yesterday! I didn’t have bread flour so used regular white flour, but substituted one cup for whole wheat flour. My first time of making bread in a dutch oven. Oh my gosh! Fabulous, delicious! I will be making this again VERY soon! It was delicious with butter and honey from a friend’s own bee hives! Thank you for this recipe!

    • Agi

      Hi Cathy
      I used my La Creuset beautiful red Dutch oven for the bread, put it in the oven to heat it up, it ruined the look of my pot it is full of black spots / outside/ I tried to clean it w/ so many things, I wrote to a Jenny waiting for her respond the 450 degree was way to high for the empty pot, it bothers me because I kept it on the stove top always and it is not so nice to look it now.i just wonder your pot came out ok?
      The bread is delicious next time I use a little more salt also, I used her Faster No Knead Bread
      Please if anyone have a suggestion how to clean my pot I would greatly appreciate

      • Jenny Can Cook

        I have no idea why this would happen with Le Creuset. That is the brand I use and it is rated oven safe to 500 degrees. I wonder if there was some splatter that occurred in your oven that got baked onto the outside. I suggest contacting the manufacturer for advice about cleaning it and if it can’t be cleaned, ask if they would replace it. If you buy a cheaper Dutch oven, please make sure it is rated oven safe to 450 degrees because not all Dutch ovens are the same.

      • BeckyW

        I also use a Le Creuset cast iron enamelled pot. I have no issues with this recipe, have made it many times and no spots or discolouration when pre-heating to 450F. 🙂

      • Kelly

        You might try Bar Keepers Friend. It’s great. I use it on my Dutch oven. The oven shouldn’t have been too hot for a cast iron piece but you can look on the bottom of your Dutch oven and it should tell you the maximum temp.

        • Rodney from Portland

          I made the mistake of using Bar Keepers Friend on my Dutch Oven pot. I too had spots and discoloring. It only made it worse.
          Works great on stainless steel and glass but not enameled cast iron pots

      • Library Lynn

        I keep my Dutch ovens on the stove, too. When I first baked this bread my pot looked pretty miserable from oil and other stuff not readily visible. Don’t scream, but I used a steel wire pot scrubber on the red outside as gently as I could and it worked wonderfully. I wouldn’t want to use it every day or even every week on my pot…only in desperate circumstances. Doesn’t seem to have hurt it.

  34. Janet Disharoon

    Do you have reciepe for 2 hour bread on cookie sheet? I just finished making my first loaf of 2hr bread in my dutch oven!! Absolutely delicious! My husband and I have eaten more than half!! Gotta get on the treadmill!!😊Thank you in advance!

  35. Beth B

    Hi Jenny! Just wanted to tell you that I am thrilled with your quick bread recipe. I have tried many others for the Dutch oven but yours is the best! I have been brushing with butter and topping with dried garlic, onion and poppy seeds before baking. It’s a huge hit! Thanks for sharing!

  36. Roni Filla

    OH Thank you so much for this Quick Fast Delicious Bread. I made it today and we just sampled it. My Hubby went nuts over it. Because I have tried other No Knead breads, in the Cast Iron Dutch Oven I knew that I had to change up the cooking a bit. We can’t do the Hard Crust. Crunchy is one thing but Hard is not for us at all. So I heated my Dutch Oven for a good 20 min at 400 deg. I already had the Dough on the Parchment ready to go into the pot. Set the Dough into the Dutch Oven, got the lid on and back into the Oven at 375 deg for 30 min. Pulled it out when my timer went off, removed the lightly browned loaf, placed it on a cookie sheet without the parchment paper and backed it for 10 more min at 350. I already know the internal temp of bread is done at 200 degrees. My loaf was 210 deg. BINGO the Bread is Done. Removed it Buttered the top and bottom which by the way was a nice golden brown. I then covered the loaf with a large soup pot to steam the hard parts of the crust. Butter helps, but steam works wonders. After it is cooler, but still hot I slip it into a bag to finish fixing the crust to what we like. This bread is so good, great crumb, with holes. OH I Also, removed some of the hot water (130 deg) about a 1/3 cup, and mixed in really well my Sourdough Starter. Mixed that with the remaining hot water and dumped it in to the dough, and continued with your instructions. My Hubby is already asking me to add Rye Seeds next time for a Rye Flavored Bread. My actual Rye Bread Recipe is a all day thing. Your recipe is great.

  37. Jay

    Wow, just wow!!! Just made this, my first time making bread in a dutch oven, or at all, for that matter. Followed the recipe to a T. Dough got bubbly just as you described. Turned it out of the bowl, and folded as directed. Quick dust of flour, and into the pot it went. It’s absolutely delicious!! I can’t believe how simple and cheap it is to make, just takes an hour and 45 minutes. Thank you, thank you, thank you! Can’t wait to start adding garlic and herbs. You’ve definitely given me confidence to venture into baking more!

  38. Ron Fredericks

    Jenny, you’re just super. This is the best bread I’ve ever had and so easy to make. I like to add chunks of cheddar cheese; it’s almost a meal in itself. Thanks so much. You’re way to hot in the kitchen- wink wink ; )

  39. Jack Parker

    I’ve tried every version of this bread recipe, all with great success and never a complaint. In fact, it’s 2:45am and I can’t sleep so I’m going to make a loaf with Kalamata olives, sundried tomatoes, roasted garlic, caramelized onions, and fresh basil.

    Jenny, thank you, whole-heartedly, for the years of joy that you’ve given. I rarely laugh out loud anymore and you’re one of the few people that can still make me do that. (I’ve watched Jenny Can Cook so many times that I’ve memorized most of the recipes!) Lastly, I still remember you from Press Your Luck (I’m 53) and I think YOUR answer was correct when you were asked what the appropriate cut off hour is for calling someone: between 9 and ? You said 5pm but the “right” answer was 9pm. (Who listens to Cosmo anyway?!) If I get a call at 9pm, it better be an emergency or free food! That question/moment from the show has stuck in my mind all these years. I’m so grateful to still enjoy your work and, especially, this website!

    • Kathy

      Hi! Your version of this bread, which i haven’t made yet, sounds right up my alley with the kalamata olives etc!! At what point are you putting these in?? Thanks in advance!

      • Jenny Can Cook

        You could try my no knead greek olive bread recipe.

  40. Robert

    I have made the original, then the faster and now this one (about 15 times) and have never had a problem, I don’t get the complaints. I found it is almost impossible to mess up if you just get the ingredients correct and don’t use water that is to hot.

    Dump all dry ingredients in bowl.
    Add hot tap water (less then 130 degrees) and mix.
    Cover (cling wrap) and let sit 60min to ops I forgot,now this looks weird.
    Scrap out of bowl onto cutting board with some flour.
    Fold over until looks like a ball (pastry cutter).
    Place in bowl on parchment paper and cover.
    Preheat oven with dutch oven covered inside.
    When oven beeps (never checked temp). Put dough and parchment paper into dutch oven, cover and cook 30 min.
    CAUTION…. This is the really hard part remove cover and parchment paper without burning fingers.
    Cook 10-15 min more uncovered.

    Eat hot, Eat cold. Watch the dog, because he like fresh bead too, (he gives it a 5 paw rating).

    Other than one stolen loaf we have enjoyed this every time I have made it.

    • Cindy

      You are right, water that is hotter than 110° will kill the yeast. It Hass to be under that. I have a digital candy thermometer I stick in my water. I get it around 105°.

      • Jenny Can Cook

        If you look at the packages of Fleischmann’s yeast, they indicate that for active yeast the temperature should be between 110 to 120°F and for RapidRise (instant) yeast they call for 120 to 130°F. Today’s yeast is a higher quality than yeast from years ago, which could not tolerate water over 110 degrees. I regularly use instant yeast with water between 125 and 130 with no problems.

        • Kathy

          I used water at about 125 degrees for my first attempt at making this bread. It turned out wonderful !!!

      • Cynthia

        My water was at 127 degrees and my bread was perfect, it didn’t kill the yeast.

  41. Bill B.

    I have tried this recipe twice now. Both times the bread just comes out too moist & doughy. Taste is good, crust is good. My oven is very accurate at 450 deg. First batch I did as you said & cooked it 30 min. The second batch today I extended the time by 5 min. I am using a cast iron dutch oven with parchment paper & the lid. All the ingredients are as you specify. Any idea what might be going on? I really, really want this recipe to work for me, but there obviously needs to be some adjustment.

    • Jenny Can Cook

      Did you look at the FAQs?

      • Bill B.

        Sorry Jenny, my question should have been under the Faster No-Knead Bread instead of under the Fastest 2-hour No-Knead Bread. Regardless, my question still stands. All ingredients were measured exactly. The oven & dutch oven were heated a full 30 minutes or a little more & the bake time was 30 minutes. I did wait about 20 minutes or more before slicing. Just can’t imagine what is going on.

        • Jenny Can Cook

          I’m not sure how I can help if it’s not in the FAQs. This recipe has worked for so many people. What kind and brand of flour did you use and was the yeast a newly opened package? Did you use a thermometer for the water?

        • maria

          Hi I think you left out step #7. ” 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.” 😊

    • Robert

      You didn’t say, but did you do the finishing bake? The 10-15 min without the cover and parchment paper.

      • Roni Filla

        Robert, I made this the first time today, and it came out fantastic. I do use a Thermometer to check the water, and the loaf in the oven. Internal temp should be 200 deg for done. Today mine with the added 10 min cook time was 210 deg. Yes after the 30 min remove the bread from the Dutch Oven with the Parchment. Put the bread back into the pot and without the lid go 10 min more then poke with the thermometer. I took my bread out of the dutch oven and placed it on a cookie sheet for the added time. We don’t do the Hard Crust so I made temp adjustments. That is just us, and Yes I have made a few No Knead Breads and the Crusts and Bottoms are always so dang hard I have to cut off the bottom and most of the crusts. I have learned some tricks that work well for us.
        400 deg to heat the dutch oven was plenty hot
        375 deg for 30 min was just perfect
        350 deg for 10 min was the final touch.
        Bread is lightly golden brown, as is the crust.
        Internal Temp 200 -210 means Bread is Done.

    • Cindy

      I have absolutely no idea what you were having trouble. I also make this exactly like it is stated. Make sure your water is not hotter than 110°. But also make sure that it’s not too cold or the used won’t set up. If you are above or below sea level, you have to adjust for that also. I’ve made it about 20 times now it’s perfect every time.

    • Chuey

      Something I do when heating/crisping a baguette loaf from the grocery store bakery, is to poke a few small holes into the loaf with a small blade knife when it comes out of the oven (pre-heated oven, 400° for about 4 min; loaf placed directly on the rack) A couple holes in the top, a couple in the bottom, and maybe one into each end of the baguette. This allows steam to escape, and the holes don’t ruin the appearance of a rustic loaf. Another issue could be our impatience! The warmer that bread is when first cut, the more likely the texture will be gummy.

      Another idea to experiment with is to lower the oven temp about 25° and cook it about 5-10 min longer. This bread is so good, it’s worth experimenting with cook times/temps. If it is already at the darkness you want when you decide to cook longer, put a sheet of aluminum foil LOOSLEY over the cast iron baker, shiny-side-up, with a 1/2″ “chimney” hole in the center, which lets excess trapped heat– and moisture — out of the baker. Again, experimenting is all good in this process, if it brings us to the place where “perfect” bread resides. (PS: nothing is perfect!)

  42. Bill J

    I’ve made this four times now and it’s great. And, my wife loves it. But, there is one confusion. The packets of yeast I buy have a bit morel than 2 teaspoons of yeast in them. For the first two loaves I made, I just discarded the extra yeast. For the last two, I just dumped the whole packet’s contents in. That made them lighter and fluffier without any negative consequences, so I’ve changed my version of the recipe to one packet of yeast.

    • Cindy

      We rarely use store-bought bread anymore. Have you thought of purchasing a jar of yeast? It’s only about $4.50 at the grocery store. You can store it in the refrigerator.

  43. Kimbertangleknot

    I have made this twice this week (first time making it), and my second version turned out much better. I weighed the flour but then just used measuring vessels for the rest of the ingredients. Three things ended up changing for me; I added 1 tablespoon of sugar, I had to use about 2-4 tablespoons more of hot water (thank you Wisconsin winters and the epic polar vortex), I also only pre-heated my pot (lid in the oven as well, but separate) for about 20 mins because I spaced on setting my secondary timer. And the bread turned out much better tasting and floofyer (techincal term) than my first one. I have an electric convection oven, so I will need to add about 5 mins to the lid off cooking for my preference of a slightly thicker crust (convection off for this recipe though). My house smelled amazing and super easy clean up. A simple tip if you lack counter space like I do, use a baking sheet (clean, no baked on old crud) for the small flour/scrape part. All you have to do is a quick dump into the trash and a quick wipe down. No dirty counters.

  44. Di

    Chocolate cake…Successful…..!!! 3 Hour bread… Successful….!!!❤️ Thanks Jenny.

  45. Stephanie

    This bread beats every similar kind I’ve baked using longer rise times. You’re a genius, Jenny!

  46. Vivi

    Jenny and Everyone,
    I have tried for years to bake crusty bread and rolls.
    My breads always came out good, but this recipe is outstanding!
    I follow your instructions exactly and I never go wrong.
    I have been putting sesame seeds on top before putting it in the oven.
    I used an egg wash then sprinkle the seeds while still in the bowl. Then I
    transfer the parchment and dough into the HOT cast iron pot (using oven gloves) I put it in oven covered and then remove lid after 30 min. I like the bread crispy so I leave it in and extra 10 min.
    Absolutely Delicious! Thanks Jenny

  47. Terry

    Oops! In a hurry, wanted bread for lunch today. Hubby works 2nd, I’ve already made 40 minute buns this am, thought I’d make this to go with our lunch. Like I said, I’m in a hurry! I didn’t fully read the recipe, until just now, when I popped the dough in the cast iron pot….shape in rough ball and let sit for 15 minutes….I did not do this step. Fingers crossed that it still comes out delicious! I also added a little sugar, because my hubby is the sweetest ❤

    • Terry

      For anyone reading….I’ve made a lot of no-knead breads, missing the 2nd 15 minute rising didn’t seem to affect it, at all. The addition of sugar was very nice in this bread also! I will make again!

      • Jenny Can Cook

        Thank you for sharing this. I will try it myself and report back.

      • Jenny Can Cook

        I tried it and YOU ARE RIGHT! My loaf came out perfectly. I will add this to the recipe so now the bread will only take 1 3/4 hours. I’m so grateful you shared this and it shows that sometimes a “mistake” turns out to be a good thing. Thank you!!

  48. Bill J

    I just made this bread for the first time and it was amazing! The only complaint is that the crust seems rather thick. Is there a way to make it a bit thinner? I saw someone added garlic power. What other “flavorings” have people tried?

  49. Bill

    I ran out of parchment paper can I use non stick aluminum foil or can I just put it in the dutch oven without anything

  50. Sophie

    I don’t have a dutch oven. Can I still make this? And how?

    • Stephanie

      No Dutch oven, no problem. You can put the dough into an 8″ cake pan, place the pan on a baking sheet, and cover the pan with a large bowl so the bowl rests on the baking sheet and encloses the pan completely… I use a metal bowl but Pyrex might work.

  51. Yolanda Stanford

    All I have to say is DELICIOUS! I did use 2 cups of all-purpose flour and one cup whole wheat flour, and 1-1/2 tsp salt instead of a tsp of salt. The bread came out crusty on the outside and super soft on the inside-YUMMY! Jenny thanks again for sharing!!!

  52. Eduardo El Maginifico

    I’ve been making this bread since Bittermans article on Lahey version a few years ago and this fastest version is great. I double the ingredients, use a larger Dutch , bake 30% longer. I cut the loaf in half and cut half slices off those , refrigerating one half till needed. My suggestion is to make sure it’s fully baked even burnt a little on top crust or it will seem to doughy. Use Jenny’s photo as a guide what it should look like .My oven needs 45 minutes with top 20 off ymmvary

    Great stuff! Buon appetite !

  53. Dr. Trudy

    Today I tried the bread recipe and it turned out GREAT. I only change the flour ingredient to 1 cup whole wheat, 1 cup mixed seed flour and 1 cup white flour. I have not tasted it yet, but it looks exactly like the picture in the recipe.
    Thank you.

  54. Cyn

    LOL… I just watched your YouTube video, even though we eat Keto.

    CarboPorn… SOOOO funny! However, there are times when we take a wee break (usually just a snack here or there) and I am saving this video link for just such a time!

    I am thankful that your metabolism does not require a low carb lifestyle because then we wouldn’t have awesome videos like this! or… maybe you would bring this creativity to KetoLife!

    Either way, you made me literally laugh out loud and that doesn’t happen often.

    LOVE it! THX!!!

  55. Thomas

    After the first 30 minutes of baking, you remove the bread, discard the parchment paper and then return the loaf to the pan to put in the oven, right?
    But if you can handle the loaf , why not just return it to the oven on the shelf by itself, and not in the dutch oven?

    • Michele

      I put mine back in for the second cooking on the parchment paper only and directly on the oven rack NO POT. Returning it to the pot over cooks the bottom of the bread.

    • Dr. Trudy

      I have been baking our own bread for some 30 years and I am nearly sure that what you suggested/requested that the “loaf” will not be able to stand on its own. It may slightly collapse, since the loaf is not firm enough inside to do what you suggest.
      Keep baking,
      Dr Trudy

  56. MIDGE

    The recipe is so great!! I am wondering if I could add some cheese, some jalapeño or…just for flavor. Will this mess up the recipe?

    • John

      Midge, I’ve made this bread with parmesan and garlic cloves a few times and it came out great!
      I also sometimes wet the surface slightly with water and sprinkles with sesame seeds and\or whole Oates for flavor.

  57. Cindy

    The instructions seem to be backwards. Can you re-read them and correct?

    • Jenny Can Cook

      You asked me this on January 2nd and I replied asking you to tell me how it should be corrected because I posted it the best way I could. Please send me the corrections it needs and I will try to make it more clear.

    • Cyn

      The instructions read correctly to me. That is, they reflect the video exactly.

      Cindy, have your forced a refresh of your web page or flushed your browser cache? Web browsers store as much of a page as it can to help the page load more quickly the next time we return to the page. While helpful, this browser-controlled shortcut can create problems when a webpage has changed since the last “snapshot”.

      We can force the browser to actually PROCESS the contents of the code by surfing to the page we want to see, then tap the F5 key. If that doesn’t work, you can refresh your cache by CTRL+F5 (hold the CTRL key down, tap the F5 key, then release the CTRL key). That should do it!

      If the above methods does not refresh a web page, you will have to flush your cache, following the directions for whichever browser you use.


  58. Nick

    Cooked this today; my first loaf of bread ever baked.
    Fantastically easy, clear directions, and for the time invested, a seriously good loaf of bread!

    A couple notes – I wasn’t sure about whether, when the dutch oven was being preheated in the oven, it should have the lid on. I believe the answer is “yes”, and that might be important.

    I left mine in for more like 15 minutes uncovered at the end, because I like a dark finish. YMMV.

    Tasting the bread, I might add a bit more salt, but I’m a baking novice so don’t know if that would throw off the chemistry in some way?

    All in all, extremely easy, quick, and tasty – thanks for publishing this recipe!

    • Nick

      If I’d read closely, I see that the recipe indicated putting the oven “with lid” in the oven, so guess that’s clear….

    • Jenny Can Cook

      Adjusting the salt will not change the chemistry at all.

  59. Cinque

    Hi Jenny! Loved your video! What can you substitute for a Dutch Oven? I haven’t purchased one yet ( been meaning to though). Could I possibly use a soup pot that has an oven friendly lid??? Or maybe a cast iron skillet?

    • Jenny Can Cook

      Please see the FAQs.

    • Chuey

      No need to run straight to the Chi-Chi kitchen stores! I’m not even kidding: “Wally World” is where I bought my first one, the brand is Tramontina (think that spelling is right), it was around $45 and it is as good as your MIL’s spendy Le Creuset ones. I made the original no knead bread (NOT fast!!) and it came out great. Homegoods also had a ton of them — can’t remember the brand, but ones you’d know. They are worth checking from time to time to see if they have any in. Cheaper is better! Worth noting, getting it shipped free is a plus cos they weigh a TON, WalMart will ship free as long as over a certain $ amt.

  60. Old Texan

    I made this yesterday. I followed the recipe exactly., except I must leave out the salt. But regardless of what the “master bakers” tell you, bread bakes just fine without salt. As Jenny said, it’s for flavor.The technique with the Dutch oven is perfect for what I like.
    I got a cheap cast iron Dutch oven from Amazon.

    A note to folks who have failures with this bread. Bread has been baked like this for at least 10,000 years. It’s the original bread recipe, less the salt. Flour, water,yeast, bake. Bread.

    The flour. Try different brands. Just don’t use self-rising, that has baking powder and baking soda in it for quick breads.
    The moisture content of your flour may make a difference. Older flour will be dried out more than fresh. I don’t know that for sure, just my experience.
    Then water. I use filtered or distilled water. My tap water is extremely hard (dissolved limestone) and chlorinated. Good drinking water. But my tap water inhibits the growth of my yeast. I’ve tested it.

    Try a different brand of yeast. I use Fleishmans and LeSafre. There is no difference in the strain of yeast, just the different way companies process it. No, for you older folks you won’t get that wonderful yeasty smell of your Mom’s bread. That is an old strain of yeast not used anymore. Moderns didn’t like it, they wanted store bought tasting yeast bread. I’m not making that up, Google it.

    Check the temperature of your oven. Even new ovens may be off several degrees.

    Don’t be afraid of tweaking your water, flour,dough or technique.
    When you are folding the dough, it should push back a bit. Pick it up, a ball of correct dough can be handled easily, without falling apart

    .Leave a tail of parchment paper when you put the dough in the Dutch oven in the oven. Then when removing the parchment paper from the hot oven, grasp it, give it a quick jerk and it slides out from under the bread. No need to remove the hot Dutch oven. Hold the Dutch oven to be sure it doesn’t move, though. My loaf stayed up-right, but as hard as the crust is, no need to worry if it is upside down.

    Fleischmanns invented instant yeast for the military in World War II.
    To maintain the purity of their yeasts, the yeast companies grow the yeast in the lab and then look at it under microscopes and gently pick out the most vigorous plants.

    The main thing is “Don’t be afraid”. So, you ruin a loaf or two. It won’t be the first loaf of ruined bread. Just try again.

    I hope this helps.

    • Cindy

      Perfect!!! Thank you for the information. I did not know some of it. I am new ad to baking bread and I have not had this recipe fail.

    • Teresa

      Tippin my “Baker’s Hat” to you, OLD TEXAN.
      Outstanding tip you shared, for grasping the parchment paper while in my hot oven, giving it a yank, allowing the bread to slide into my Dutch Oven for the last 15-20 minutes uncovered. A REAL BACK SAVER 😀
      Thank You Thank you 🙂

  61. Maria

    Is ok if you use gluten free flour?

  62. Magda

    Your recipes are wonderful and I enjoy watching your videos . You have a great sense of humor. I am of Hungarian descent so a lot of your recipes are very familiar. Thank you for the great information and the great entertainment

    • Agi

      Here is an other Hungarian, I like Jenny’s recipe a lot, her bread recipe is great!
      Good cooking and baking

  63. Robert Trenker

    If making the bread with all whole wheat are the ratios the same?

    • Old Texan

      You will probably need to add a bit more water, as the whole wheat soaks up more liquid. I bake whole wheat nearly all the time.
      The secret to bread making is to have a dough of the right “feel”. When you are folding your loaf, it should feel a lot like a jell-cushion seat cushion.
      Springy, it should push back at you a bit. It’s hard to explain, but when you get it down, you will make better bread.

      • Heather (Mtl)

        I was taught to use my earlobe as the right feel for bread. When it has that soft, sponge back yet firm-ish feel, I knew to stop kneading. Of course, with this recipe we don’t knead, but the “feel” is the same when ready.
        Try it – it tickles at times, but always works!

  64. Arthur Hoyle

    This my second time doing this, 1st time it was not completely done in the middle, should I bake it longer?

  65. Amy

    It’s a cold sunny day & I’m trying this for the first time. Going to risk my pot lid handle at 450 degrees because specs for it are ling gone & I don’t know max temp. I’ll report back – but thanks so much for this info & your great videos! I’m inspired!

    • Amy

      WOW! Success! My loaf wasn’t as pretty as Jenny’s, but the taste is YUM! I’ll keep making this. My dough ball was looser than Jenny’s but I turned it a number of times in the bowl before removing it to roll. That did it. So glad I tried it!

  66. JoyceJ

    My second loaf was even better than the 1st one, thank you, easy directions!!

  67. Marie

    I made this today and it may quite possibly be the best bread anyone on this planet has ever eaten. Now I am ruined for mediocre bread forever. Made this exactly as written. Thanks!

  68. Cindy

    Directions are not in order

    • Jenny Can Cook

      I do the best I can. Please send me a corrected version.

      • Dawn W

        Directions looked perfect to me. Followed it in your order and the bread came out beautifully. Was also terrific with cheddar and olives.

      • MaryLou D

        You do just fine! I am making the bread today and appreciate you sharing!!

      • Colleen

        The recipe is in perfect order. Thanks so much for sharing this perfectly in order recipe🦋👏🏻🦋

      • Agi

        Your direction it’s perfect, very clear, thank you Jenny

    • Terri

      Directions look perfect to me. Possibly they weren’t read carefully and the preheating of the pot was confusing to complainer?

    • Old Texan

      Methinks the trolls are out from under the bridge.

  69. Karen

    It’s been a very long time since I’ve made bread. This looked easy enough, so I gave it a try! I just pulled it out of the oven and if it tastes as good as it looks, it’s going to be delicious!

  70. Steve

    I have been backing bread for years and you always have to think out the mistakes you make and keep plugging away. This recipe has always turned out perfect. I have made it several times and i have even increased the recipe to 4 cups of flour and not quite 2 cups of water. The dough is a little moist but not to much. It is perfect for when you need somthing fast. This is the first recipe that i don’t check the tempture on before removing it from the oven, it just is perfect every time by the recipe times. Thank You Jenny!

  71. Lili

    Hi there,

    Just a quick question. I bought a dutch oven for Christmas but the max safe temp it reaches is 400F. I know a lot of recipes call for 450F. What is the major difference that 50 degrees would make? Not quite a crispy crust?

    Thank you!

    • Old Texan

      If your Dutch oven is cast iron, it’s good to 1200 degrees F. That’s where it begins to turn red and vaporizes the food.

      I don’t know where that 400 deg thing came from, but it’s on a lot of cast iron cookware instructions on the internet.

      Just make sure your lid and handle are oven proof, not plastic.

      • Jenny Can Cook

        I think it’s the enameled cast iron dutch ovens where the enamel might get damaged from high heat unless they specify as safe to 450 or 500, Mine is LeCreuset, which is oven safe up to 500 degrees F.

        • Robert

          Some of the “safe until 400 degrees” comes from the handles on the sides and the top–what are they made of. If they’re metal, crank that oven. If they are some kind of heat-resistant poly-something-or-other, I’d keep it in line with the recommendations. When possible, I prefer to keep it metal, less to worry about.

        • Teresa

          Hi Jenny,
          Thought I would chime in with my Dutch Oven stats for those that might have the same brand and honestly, to boast that I recieved my gorgeous turquoise dutch oven from my son and daughter in law 2018 Christmas. Such a lovely gift Im so blessed 🙂
          Ok, stepping off my soap box now 😉
          My Dutch Oven is made by Food Network, and can be in an oven up to 500°.
          I think you’re an amazing woman Jenny!!!
          Your passion and humor tickle me so.
          Thank You for your very generous heart in sharing your treasured recipes
          Yummmmmmy 😀

        • Agi

          I have the La Creuset Dutch oven the handle is not metal, so I covered well w/ foil, 450 didn’t do any damage to the handle, but the outside of my red beautiful pot is full of dark spots I can’t get rid of them, I tried so many cleaners, no change unfortunately,
          The bread came out amazing!!! Thank u Jenny👍🏻
          I will buy a less expensive pots for making your wonderful breads
          Any suggestion for cleaning the pot would be welcomed.thanks

          • Jenny Can Cook

            Agi, I have no idea why this would happen with Le Creuset. That is the brand I use and it is rated oven safe to 500 degrees. I wonder if there was some splatter that occurred in your oven that got baked onto the outside. I suggest contacting the manufacturer for advice about cleaning it and if it can’t be cleaned, ask if they would replace it. If you buy a cheaper Dutch oven, please make sure it is rated oven safe to 450 degrees because not all Dutch ovens are the same.

            • Agi

              Thank you so much for your quick respond, I always tried to clean the pot well after using,i have even a liner on my rack, it happened, but at least I have a great recipe from a great teacher
              I’m Hungarian who loves to bake and cook, but I was always hesitant to make bread especially w/ a starter,now I don’t even consider to do it that way. My bread looked beautiful and tasted great
              Thank you so much!

  72. AL

    tried this. not impressed. did it to the letter. hard to work with the initial ‘ball’. too loose, too sticky. did not form a ‘sticky ball’ to put onto parchment for next rise. had to add a goodly amount of flour just to ‘dry it out’. did the whole dutch oven idea. came out light just like the video. did the second ‘without cover’ for 10 minutes. again, exactly brown like the video. let it cool, cut it open. decent but not exceptional crumb, and actually slightly undercooked. the ‘worst’ part was that the bottom crust was too thick and hard to cut through and chew.
    what i don’t get is this recipe vs the other no knead, the only difference is the amount of yeast (1/4 tsp vs 2 tsp) and the rise/bake times. this ‘boule’ just came out way too small. wonder why.

    • Jenny Can Cook

      You might find some answers in the FAQs.

    • Gord

      Response to AL- YOU DONE WRONG. I have never made bread in my entire life except for this recipe. Absolutely a
      Great way to begin to make bread. Simple with amazing results. The only issue I have is that family wants it everyday now.

    • Cindy

      There are so many variables when making bread. I have found over the years sometimes flower can be adjusted up to one cup in a bread recipe. I have done verious “No knead’ Bread recipes. I have also found the amount of yeast varies quite a bit from Loaf to loaf.

      The nice thing about it, you can basically tweak the recipe until it works for you, your environment, the moisture content of your flower, etc. Once you get that perfect recipe. Do it that way from here forward.

      And be sure to share your results.

      This past week I have made multiple loaves of this type bread. This recipe is the only when I have made three times and come out with a consistent results. My 13-year-old granddaughter was here and also made two loaves all by herself and they came out good.

      • Ms. Ruth

        Tell your granddaughter Good Job! It’s so nice when children want to learn new old things!

  73. May May

    I just took mine out of the oven and OH-MY-GOODNESS does it ever look and smell delicious! I’ve made the recipe where you let it sit overnight or longer, but this is just so much easier and I don’t have to plan way in advance. I love the use of parchment paper. It sure makes for an easy cleanup. Thank you, thank you!

  74. Don

    Made it with 4 year old yeast and it turned out great! Looked just like 6our photos

  75. James Torres

    Made it for the first time tonight. Looks fabulous. Letting it cool now.

  76. A. Cleary

    This makes a great loaf of bread…my second favorite after the original no-knead bread! Thanks! But I’d like to pass on a safety tip. When you pre-heat the dutch oven, take the lid off. If it’s heated with the lid on, the air inside can become “superheated” and when you take off the lid to put the dough in, the air can actually catch fire. Courtesy of my fire chief brother!

    • May May

      Although I left my lid off during preheating, I did not do it for the reason you shared. Frankly, I just forgot. Great advice and much appreciated from the mother of a career firefighter. Thanks!

  77. Deb

    I didn’t use instant yeast and it turned out perfect anyway. Somehow I missed that detail and have only regular yeast on hand.

  78. Dave in Florida

    Made this bread a couple days ago. It was my very first baked bread loaf. We added cheddar, japeleno and garlic from an idea we got on facebook and it turned out perfect. I could have increased the cheese and jalapeno slightly and I think I didnt use enough salt (used kosher instead of sea/table salt) but it was delicious and beautiful! Thank you!

  79. Jessica

    Hi..what size is your le creuset Dutch oven? Thanks!!

  80. Helen

    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?

  81. Jill C

    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.

    • Jenny Can Cook

      Please see my other no knead variations.

      • Nina Altschiller

        Quick and easy. Almost indistinguishable from the 18-hour version, but not quite. When I’m in a hurry, this will be my go to. It’s not as crusty and doesn’t have the sourdough taste, but it’s a lovely loaf.

  82. Leslie

    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…

  83. Mary Ellerd

    I have a cast aluminum Dutch Oven, can it be heated to 450 degrees?

  84. Bill

    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.

    • Jenny Can Cook

      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. I hope this helps.

      • DHR

        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?

  85. TERRY H-H

    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.

    • April

      Do you happen to live in a high altitude area? I do, and was wondering how to incorporate my sourdough into this recipe.

  86. Yani

    Super easy work and fast tank I will send a picture if I can but I don’t know how wander full

  87. Ya I

    Thank for this recipe it work superb easy and tastes good 😋😋

  88. Lark

    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

  89. Amanda

    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!

  90. Mitchell

    Jenny do you or anyone know if you can substitute gluten free flour for the regular flour?

  91. Tina

    I made this one today and it came out so delicious. Quicker than the overnight one and tastier too.

  92. Tina

    Can you add less water and add olive oil along with rosemary ?

  93. Clinton

    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!

    • Nana Pennypockets

      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.

    • Nana Pennypockets

      Glass pans are not safe to use over 425º in the oven. You run the risk of the glass exploding.

    • Old Texan

      Please get a small Amazon Basics cast iron Dutch oven, the 2 qt may fit you fine.
      They are cheap, but heavy.

  94. Steinstra Jordan

    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.

    • Jenny Can Cook

      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.

  95. Jane Goulet

    An you use rapid rise yeast for this recipe?

  96. ERIC

    can you do half whole wheat and half bread flour?

  97. Gary

    Had a crush on you since I first saw one of your videos!

    That’s all Jenny.

  98. Nicole

    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.

  99. Denis

    Made this recipe as directed. Bread seemed a bit doughy. Used bread flour.

  100. Doug


  101. Maggie

    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……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!! 🙂

    • Tess

      This is such a sweet post. Congrats on your enduring marriage and your successful bread!

  102. DANIEL

    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.

    • Patricia

      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?

    • Bob

      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.

  103. Andrea from NJ

    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.

  104. Julie-FNP

    Turned out fantastic! Used scale and grams.

  105. Liam Maclarnan

    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

  106. Courtney

    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.

    • Nissa

      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!

  107. Dawna

    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!

    • Jonathan

      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.

    • Tess

      I’ve made it adding roasted garlic cloves and chopped fresh herbs… O. M. G. Fantastic served with either Olive oil or goat cheese.

  108. Vicki

    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!!!

  109. Judy Mutter

    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.

  110. Amy

    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.

  111. Linda

    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.

  112. Larkin

    Can I double the recipe and if so, how long should I cook it?

  113. Jan

    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.

  114. Jill

    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?

  115. sabrina

    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.

  116. Island Kate

    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 🙂

  117. Tamara Kuykendall

    Best bread and super easy!!! My husband that really isn’t a bread eater can’t stop eating 😂

  118. Jill

    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!!

  119. BL

    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.

  120. CJ

    Can this recipe be used in a 2 qt dutch oven? It looks delicious! Thanks

    • Jan

      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!

    • Jenny Can Cook

      I believe 2-quart would be too small for this recipe. You need room inside the pot for steam to circulate.

  121. CJ

    Can I use a 2 qt capacity dutch oven for this recipe?

  122. Theresa

    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.

  123. Jasmine

    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!

    • Crazy Cat Lady =^••^=

      What setting do you use to proof dough in your Instant Pot? Thanks!

  124. Omar

    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!

  125. Pamela

    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

  126. Rick Cosgrave

    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!

  127. Shirley

    How do you get that beautiful split on top of the loaf?

    • Konnie

      Run a knife along the top and create about a half inch slit 🙂

      • Shirley

        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..

        • Jenny Can Cook

          The split usually happens naturally but you can also use scissors or a razor blade.

        • Kiwicottage

          I use my Joyce Chen very sharp scissors to cut into the bread about 1/2″. It keeps the lovely pattern.

  128. LEIGH

    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!

  129. Barbo

    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.

  130. Lillie

    How could I use this recipe to make several fist-sized loaves at a time? Could I use a cake pan?

  131. D. "Lynn" Carmichael (Ms.)

    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)

  132. Jackie

    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?

    • Jenny Can Cook

      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).

    • Lisa

      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.

  133. Shirley

    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.

  134. Kelly B

    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!

  135. Kelly C

    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 🙂

  136. alex

    125 g per cup of aerated flour in case you dont have time to aerate but have a scale!

  137. Angie

    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.

  138. Diane

    Can I use bread flour in this recipe?

  139. Karen can cook

    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

    • Jenny

      It’s fine to use more salt with this recipe without disturbing the science. (I forgot about Destiny’s Child)

      • Carla

        I was wondering if you could add grated cheese to this recipe. Would love a cheese bread!

        • Kate from Ottawa

          Hi Carla, after doing the dry ingredients, I add Asiago cheese, halved black olives…make sure the olives are somewhat dry. Stir the ingredients, then add the water. I have taken this to parties and people dip pieces into olive oil. Asiago cheese is my go to cheese ☺

      • Karen can cook

        Jenny! How could you forget introducing Beyoncé for the first time on national tv?!! That’s so funny! I remember it like it was yesterday & I never forgot it. Thank you Jenny for many years of good times as well as many year of good cooking & Artisan bread! Ahhead of me! 👏👏👏

  140. Linda Stracy

    li made this recipe for your 3 hour rise. It was hands down the best I ever made. Today I will make this 2 hour recipe. By the reviews, this will be even better.
    Thanks for your wonderful recipes. Love your videos.

  141. Gail

    Can this be made in a gluten free way? Suggestions?

  142. Sarah

    Would it change anything to use other kinds of flour? Whole wheat for example?

    • Jenny

      Please see my other variations.

      • Vickilynn


        I’ve been looking for your “other variations” to see if 100% whole wheat flour could be used in your 2-hour no-knead bread, but I cannot find either.

        I know you said you used 100% whole wheat flour in your 4 hour one, so can I safely assume that it works for this one as well? Do you add anything else, such as vital gluten to the 100% whole wheat versions? Thank you!

  143. Karen can cook

    I’ve made 5 of these beautiful breads over the past 3 days. Absolutely perfect! I will NEVER EVER eat any other bread again! Now my daughter who doesn’t cook wants to make bread with me!!! Thanks Jenny!

    • Donna

      Mines baking now I have never done breD before it’s smells so goood can’t wait to pull it .

  144. Christine

    Came out perfect! Lots of crust and lots of bubbles inside. This recipe is a keeper…thank you.

  145. Alecia

    Not sure if the photo will post. Just made this and it came out perfectly!! 53248916245__E194153F-2838-4D7D-888D-4ABD79976CB0.JPG

    • Jenny

      To send a photo please use the link provided in “Your Photos.”

  146. mari

    Love your energy, makes for enjoyable viewing. I noticed you use a Lodge dutch oven for no knead bread. The instruction for the Lodge says never heat empty. Do you add oil or water when heating yours? I’m afraid I’ll ruin mine after reading that a poster on other site said hers exploded.

    • Jenny

      Mine is not a Lodge, it’s by Le Creuset.

    • Wendy

      I use a lodge for this recipe all the time and mine has never exploded. Sounds like maybe hers might have had a defect.

    • Andrea from NJ

      Per lodge, that was an error in the instructions booklet. You can hest it empty.

  147. Cheryl D. Clayton

    Just made it. Turned out wonderful!!!

  148. AMY

    Jenny you’re wonderful! Thank you!!
    Any tips on freezing dough to bake later?
    Could any of your bread recipes be frozen in dough form. My Hubby is a farmer and I have tons of wheat to go through lol.
    Thank you for your time😊

    • Amy

      I haven’t frozen dough yet but I have frozen the whole loaf of bread and brought it to room temp and baked it in oven for 10 to 15 minutes and it turned out great.

  149. Jane

    Love your recipes. You are a fabulous cook, but most of all you re a great instructor. The great instructions you provide make us better cooks.
    Whenever I am looking for a recipe I check your website.
    Keep publishing!!!


  150. Nicole L.

    Wow!! amazing bread. I just made this recipe. I did not have time to take a picture of it. Just had to sink my teeth into it. Best ever!!! No more running out for bread 😉

  151. TC Burnett

    I have tried all of Jenny’s crusty bread and roll recipes. They all come out wonderfully!

  152. Jackie

    Jenny, I love, love, love your recipes. I have made your other breads and they were all excellent but I have to admit this one (so far) is my favorite. For anyone that is afraid to make your own bread, Jenny’s recipes are SOOO easy to make. Just follow the directions, you won’t be sorry!

    Thanks Jenny 🙂

    Oh and the pizza dough is to die for!

  153. Mary White

    I have made 3 of your bread recipes and they have all been a hit. But I must admit this one is my favorite! I was always intimidated with making bread because it always failed for whatever reason. But these recipes are easy to follow and we had bread in 2 hours. I added ground rosemary and garlic when it was rising and garlic powder on top before I put in the oven. It was delicious!
    Thank you.

  154. BECKY

    WOW!!! Now I make my own bread all the time. I was always running out at odd hours for bread, milk and eggs. At least it solved one problem. They won’t allow
    chickens and cows in this apartment building.

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My FAQs answer many question. I am not always able to answer questions.