2-Hour Fastest No Knead Bread
This recipe uses MORE YEAST than my Faster No Knead Bread. The rest of the ingredients are the same. Be sure to aerate (not sift) your flour before measuring. PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. - Jenny Jones
Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Makes: One loaf
Ingredients:
- 3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
- 2 TEASPOONS instant or RapidRise yeast (1 packet/7 g)
- 1 teaspoon salt
- 1 1/2 cups hot water (up to 130° F)
- (about 2 Tablespoons extra flour for shaping)
Instructions:
- Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 1 hour.
- After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
- After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
- After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.
METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you.
MAKE IT EVEN FASTER! See how to make it in 1 3/4 hours in my blog. Click here.
No Dutch Oven? Didn't Turn Out? Other Questions? Click here.
LOVED this simple and delicious bread. Now why on earth would I pay 4.99 at Whole Foods when I can make this just as easily??? Love you Jenny!
I’ve made this bread twice and it is just fantastic! Both times I’ve added cheddar cheese, jalapeños and garlic. Huge hit! The reason I decided to make the bread is because of your YouTube video. Love your personality!
Made this yesterday awesome, the only thing was when I went to knead it after sitting for an hour it was very very sticky I am sure I used the right amount of water, also any tips for not getting it so crusty on the bottom, can’t raise the rack any higher don’t have a big stove as I live in an apartment.
When I first discovered this recipe there where a handful of comments on this site, since the virus I see there are thousands good job everyone for getting back to what’s important. My greatest joy has been my time in the kitchen cooking and baking wonderful food for family and friends.
Easy peasy and very good even after freezing left over fresh . Sprinkled “everything but the bagel” seasoning over top upon oven removal, next time will add a bit more sea salt to top too. Thank you! i sifted the flour before reading how to airate but it turned out just fine
I’ve made over a dozen loaves of this amazing bread during the COVID-19
Pandemic. I have added garlic powder, onion powder, dried dill weed,
Dried basil, grated Parmesan & every loaf is delicious. Wrap tightly in plastic wrap or foil & keep refrigerated because it spoils quickly!
Can I adapt this much quicker recipe to a fruit and nut type of loaf?
Well, I did make the bread with AP flour today and just took it out of the oven. I baked both breads for the same time…30 minutes the first time, 10 minutes without the top and paper. The AP bread got more done and stuck to the bottom of my Dutch oven. Next time I’ll just cut back on the cooking time.
I also am attempting to make the crusty rolls. These, I used 1/4 tsp yeast and cool water. I’m going to let them sit overnight and finish them off tomorrow. I’m looking for my third winner!!!
The crusty rollls are delicious. I cut down on the cooking time. I must have a hot oven!
This is the easiest and BEST TASTING bread I ever made! Thank you. I made a loaf yesterday using bread flour (it’s all gone). I am right now making another loaf using AP flour so I can see the difference.
I also bragged so much about it that two of my friends have asked for your recipe!
Loved the idea about the parchment paper basket, but I added olives and cheese to my bead and it stuck to the paper on the bottom😞
That may not be from your additions. It’s more likely an inferior parchment paper. Try Reynolds brand.
I made this bread several times awesome
Have even customized it to make cheddar jalapeno love love this bread
I just made this again. Fabulous recipe. So easy. This can be rising and baking while making a dinner. Everyone loves it and I can use some of the inside for putting into my homemade meatballs. I do use 00 Flour. It can be found in supermarkets and specialty Italian stores. It has more protein in it than white flour. I did try it with “bread flour” found in the supermarket, however, it did not come out as good as when I use the 00 Flour.
What is 00 flour?
thank you.
Hi Melinie,
I saw your question about the OO flour and thought I’d share what I found.
https://www.tasteofhome.com/article/what-is-double-zero-flour/
I’d never heard of it before so now something new to try!
Good luck!
This recipe is fantastic!!! Love it! I added caraway seeds for a rye bread, and another batch I added roasted garlic. Your recipe is soft and chewy, and I absolutely love it! Thank you! Will be looking for other recipes from you!
I’ve made this bread so many times and it always turns out perfect! I use the microwave proofing method. It’s fail proof. I heat a small bowl of water in the microwave on high for 120 seconds. Once the water is heated, I place the covered bowl of dough into the microwave, leaving the bowl of water and close the door. Let it proof for 1 hour and then follow the rest of the directions in the recipe.
Another change I make is I use the convection oven at 450F and bake for a total of 30 mins with the lid on. That’s it. I take it out after the 30 mins and the bread is perfect.
What do you mean by you “proof” the bread in the ? What does that do and why do it?
Proofing means the same as rising.
The word “proofing” can have two different meanings in baking. In this case, she means proofing (resting) the dough but you can also test your yeast for viability by “proofing” the yeast in warm water and sugar. (in case anyone isn’t sure)
Easy, tasty, fast. My family thinks I am amazing. (But I think YOU are!)
Hi Jenny
On you video use say 1/4 yeast.
On your written receipt you have 2 teaspoons of yeast!
Which is correct???
Thank you
Bette
These are two different recipes. There is no video for the 2-hour recipe.
Thank you SO much for this! It’s a perfect version for my warm kitchen here in Arizona. I had really been struggling w/ the original No-Knead recipe, as it fermented too quickly. Now I’m a happy baker again!
Thank you, Jenny!
My awesome friend, Lisa, shared your bread with me. I started to make your (aka Lisa’s bread) and sharing with my friends/family. Everyone loves IT!!! Thank you to you, your team and my friend, Lisa, for creating and sharing so much joy during this different time. I NEVER made bread before; there is not going back, now. I am trying out more your recipes; so exciting!!!
Stay healthy and Safe; Keep making with us.
Connie
First bread recipe using a dutch oven. What a difference it makes. Fantastic bread. Couldn’t be easier or quicker to turn out such a tasty and crispy bread.
Could I substitute the bread flour for whole wheat or 1/2 and 1/2? Would that change the yeast amount or anything else? Also, could I add some grains? Newbie bread maker here. I’ve made whole wheat a few times and each time it just doesn’t rise well. Thanks, Karin
Yes you can substitute whole wheat flour for some of the white. You will need more water. Add a sprinkle at a time to the ball until it isn’t dry.
I use 1/3 whole wheat and 2/3 bread flour.
Yes, you can certainly add grains!
Hi jenny. I love the bread recipes and I’ve made the 2 hour bread and the other one hat is just less yeast. I’ve made these multiple times and it’s a hit! My only issue is the bottom is so crunchy it goes hard/touch and I cut it off before I eat the bread. It makes it very difficult to slice. Does anyone have any tips? I follow the recipe to the T!
Yes, mine does too. It is hard to cut but I can do it, and I love it!
Hi, I raise the rack. Bake it a little higher and the crust for us is perfect.
I had that exact problem also.
When the 2nd rest is covered, I preheat my oven at 450F then. By the time the 2nd rest is ready for the oven to bake,I fold a sheet of aluminum foil only on the bottom of my Dutch oven and then I put folded parchment paper on top of the foil in my Dutch oven. I don’t preheat my Dutch oven empty, afraid of damage.
Works great and no hard bottom.
I have a trivet that goes inside my Dutch oven. I put that in the pot with a piece of 2ply heavy duty aluminum foil. Bread bakes on top. I also move the oven rack up, so the pot is higher up.
Thanks for all the tips ladies. I’m going to try them for a less crusty bottom!
I have officially stopped buying bread thanks to you. Thanks for this recipe. I make a loaf every week now. Money saving and delicious!
Love. Love. Love.
I made your 2-hour No Knead Bread last night for the first time, and it was absolutely incredible! It made my homemade butternut squash soup even better. You mention in the video for the Faster No Knead Bread that you can add things to the bread like olives. When in the process would you do that? Thank you!
Oops-should have checked the FAQs…
“Can I add extras to the dough and when should I add them?
You can add a lot of extras to your dough at the very beginning when you first mix it up. I have added nuts, raisins, sugar, caraway seeds, 10-grain cereal, oats, and olives. You can see all my variations in the Breads category.
Other commenters say they have added: cheese, rosemary, Italian herbs, crushed garlic, garlic powder, blueberries, cranberries, honey, cinnamon, molasses, jalapeno peppers, olive oil, sun dried tomatoes, and maple sugar.”
Can I make this dough into rolls? If so, how long would I bake them?
Jenny has a recipe for no knead rolls on this website. I have made the rolls and the loaf of bread. They are pretty much the same–crispy, chewy, and delicious!
Do you have a recipe for Brioche Bread using the no knead, quick method
Made this delicious bread using gem clips to hold the pleats together ,which form in the parchment paper, when placed in a round bowl. The bread then remains that shape and rises beautifully. I also only removed the lid of the pot after 30 min leaving the bread in the base for about 15 min then turned the oven off leaving it another 15-20 min. Result is a really nice crispy crust which remains crispy even when cold. Would love to hear something concrete about sour dough of which I know nothing. Jenny the Genius, I am eternally grateful, thanks a million!
I found that in most uses of parchment paper that if I bunch it up by crunching it into a ball and then straighten it out it conforms better to most shapes and with this bread recipe it doesn’t inhibit the loaf from making it’s own rounded shape. I use my small antique speckled roasting pan and lid, makes for a more oval loaf. I love love love this recipe and have made it numerous times! Tonight I added oatmeal at the beginning, about 3/4 of a cup and now while it is rising I come and read the comments and will definitely add some oats on top. Jenny’ you sure can cook – blessings for sharing. Linda
I’ve made this bread twice following the ingredients and all instructions and both times the bread is not rising very high. It’s a consistent 2 1/2 inch high loaf all around and not rounding taller in middle like recipe pic. The only thing I can think is maybe I’m not mixing long enough at the start when combining ingredients? The rise happens..just doesn’t puff high as I thought.
Please look at the FAQs for a solution.
This happened to me too and I realized that my cast iron pot was so large the dough sort of spread to fill it out resulting in a flat loaf. I doubled the recipe and have since gotten nothing but beautiful round loaves, just like in the picture. Hopefully this helps!
l love Jenny’s no knead bread and make 2 loaves (in 2 pans) at the same time. l add at least a 1/2 cup of a mixture of flax meal, chia seeds, slivered almonds, sunflower seeds and use a 2 tip of instant yeast plus 2 T of vital gluten and 2 t or a little more of honey to each loaf. Delicious!
Tried making this today after watching the video and reviewing the comments. I followed the recipe but decided to add 2 cups of shredded mozzarella cheese, which I had plenty of; a cup of sun dried tomatoes cut into strips; then sprinkled oats on top of the dough before baking. I followed someone’s suggestions of putting foil in the bottom of the Dutch oven. It came out a huge success & my husband loved it! Thanks so much for this recipe!
I have made this bread many times and never have a problem. I love it with garlic and rosemary mixed in as a dinner bread. I also love it plain, makes great toast and sliced thin is a good sandwich bread. Small thin slices heated in the microwave substitute for hot dog buns. I tried making it with four cups of flour and upped the other ingredients as well. I like a bigger loaf and four cups work well. I add a little more water and I knead it about twice as much as Jenny suggests. The added water makes a slightly chewier loaf which I like. I’m looking forward to more different additives to make some more interesting tastes. This is a great recipe to learn how to make bread as you will not get discouraged using it.
I just baked this as my first time ever baking bread. It turned out picture perfect, seriously a completely perfect loaf of bread. Tastes great and looks fantastic too, I will definitely be making this again.
Next time I won’t forget and try to hold the Dutch oven with my hand when getting the loaf out though, that seriously hurt and blistered still hurts as I type this! Ah well, still getting used to using a Dutch oven and this would seem to be a key lesson.
Wish I could share a photo of my bread on here, it’s amazing. Thank you!
You can easily share photos – just click on the “Your Photos” link at the top.
Hello Ben what kind pf parchment paper did you use? I have the white kind and it says up to 420 degrees. I checked on the unbleached parchment paper and it says up to 425 degrees oven. The recipe calls for baking at 450 degrees. I’m afraid my paper will burn? What brand of parchment paper did you use?
I can tell you that I use Reynolds brand parchment paper and it may turn brown but it will not burn.
I use the cheap parchment from dollar store and just like Reynolds brand, the paper darkens but does not burn. Hope this helps
I love love love this bread. Super quick and easy especially for breakfast. I add everything but the bagel seasoning and a little sugar to mine… i also have never been able to leave it in the oven for the full 10-15 minute browning period. If i did it would BURN. Just a heads up incase someone else’s oven is similar to mine (happens with or without the seasoning) but definitely recommend. Its delicious
I suspect it burns because of the added sugar. You could try reducing the temperature during the last 10-15 minutes to 400F.
I had trouble the 1st time I made and after heating oven & empty Dutch Oven I decrease temp to 425. After 30 min, I remove parchment paper and return to oven. Turn off the heat and set timer for 10 min, perfect 👌🏼!
Delicious except parchment paper stuck to bottom of loaf. Should parchment paper be greased.
Please see the FAQs.
I had this happen……lightly sprayed pan with canola oil in aerosol spray bottle, problem solved
This is now a go to for me! I use a full packet of the yeast, so 2 and 1/4 teaspoons. I use 14 ounces of AP flour. The best thing is that this is so versatile. I’ve added in cheddar cheese, roasted garlic and italian spice, flax seed, and even half a jar of pesto I had in my fridge. All turned out great!
I double foolded the parchment, and decided to add Another Full parchment sheet..so had parchment, folded sheet then parchment. My Dutch oven is very old and dark…now it was easier to lift the dough…
Question, I read to remove the bread from the Dutch oven with the paper, discard paper return it to the Dutch oven and leave uncovered for 10-15 minutes…that was hard to do when I only used one sheet of parchment and easy with the two.
My bread came out excellent, I did score it before putting it into the oven…my crumb (learning the baking vocabulary, LOL)
How do you score the bread? Mine always sticks to the knife
You can try using kitchen scissors.
Use a razor blade knife works perfect
Use a razor blade knife works perfect
I loved the bread, it was very light and had a great crust, will definitely make this again…
I made this with the 2 tsp yeast. Much better. Nice rise. I used to make it with 1/4 tsp as in the old directions. It was ok but dense .
I make this all the time to impress my friends and family. I never tell them how easy it is. The only time it was wonky was when I forgot to mix the dry before I added the water. I just re-made it using the 2 hour recipe and all was fine. Both good recipes.
Well my bread was a mess! The recipe seemed very strange and the results certainly were. Flat, wet. I added piles more flour before I baked it and it was still a sloppy mess. Tasty but wet inside and shapeless. What gives?
I read the recipe several times in the hours after my tasty failure. Finally the penny dropped.
1 1/2 cups water. Not 1 1/2 pints. I post this mostly to remind myself that if something seems wrong… read the recipe again.
This is the real trick to baking! = REREAD! Thanks for the help.
Can I use some of my sourdough levain in this no-knead bread recipe? Has anyone done this & had good results?
I found my own answer, below in fan comments. What a great bunch of people on here! I love your videos & all the amusement you provide, Jenny. I’ve always been a big fan of yours. I sometimes watch you for hours. Thank you, sooo much, for being a bright light in the kitchen. I get a big kick out of watching you!!!! Love You!!! Hugs!
I just purchased New product, Red Star Platinum Instant Sourdough Yeast, and am going to try with this recipe. It’s yeast plus sourdough culture. You just substitute the 7 gram packet of yeast with a pkg of this new product and proceed. Hope it’s tasty!!
I also tried this sourdough yeast and was very disappointed. Not only did it not taste like sourdough, I found it had an odd taste and I won’t be using it again. Please let me know how yours turns out.
LOVE this recipe! I am not a baker and I was able to make it easily. I measured the flour by weight. I also added another small sheet of parchment (folded in half) under the ‘basket’ layer of parchment so that the bottom didn’t burn. Thank you for this recipe! It was super quick and easy!
I’m gonna try the parchment paper tip. My loaf does burn.Thanks Anna
I love this recipe!!! The first time I baked the bread it wasn’t quite done inside. Since my first attempt in April I tweak the recipe by using 2 cups of All Purpose Flour and 1 cup of Wheat Flour. I bake for 40 minutes and I put Aluminum Foil in the bottom of the Dutch Oven to keep the bottom of the bread from getting too brown. It delicious and friends and family love it. I will never buy a loaf of bread again.
I like the tip with the aluminum foil, will give it a try! Thanks
Thank you, Thank you, Thanks you…..
what a treat, brings back memories of my grandmother, so I made it with my grandchildren…. we ate some (too much) and gave some as gifts….. EASY AS 1,2,3
Hi,
I’m baking this bread now..
In step 4, when I put the dough In the parchment into the hot pot, should they dough still be sticky?
Also, should it have fixed a little? Mine looks the same as an hour before….
Thank you,
Margie
Yes, in step 4 the dough will still be sticky and not formed into a perfect ball. It will still come out great! I add some chopped green chile, cheese and garlic to mine before adding the water.. my family loves this bread! I always have to make 3 batches at a time lol
Thank you! I’ve always wondered when to add other ingredients, before or after the water. I did after the water several times and results were great, but it’s easier to mix before adding liquid. I’ve always avoided adding cold ingredients thinking it might affect the temperature for the yeast to work. Am actually baking one now. 😊
I’ve made this bread about 8 times since March and “stay at home.” While easy and delicious, the bottom of the bread is always ROCK hard. It’s really hard to cut all the way through. No one else mentions this. Why does this happen?
It’s likely due to the pot you’re using. The pot’s bottom gets too hot in comparison with the rest of the pot so it makes sense that the bread’s bottom will overcook and become hard. Hope that helps 🙂
In order to prevent the bottom from getting too hard, you can put a sturdy baking tray on the lower shelf and also place ceramic beads (the kind you use in blind baking of pastry cases) directly into your Dutch oven. Hope this helps!
Crunch up some aluminum foul, making sure it is the dull side, make it flat and put in the bottom of your Dutch Oven. This will keep the heat away from the bottom and it will not be as hard.
I know it’s supposed to be really crusty, but when mine comes out, while still in the Dutch oven, I drop a half stick of butter — real butter — into the pot, where it will melt and sizzle, but it’s only a few seconds while sitting on the counter. I turn the bread over and around the pot, with big tons to sop up the butter, then set it on a foil with edges turned up. Then I pour any remaining butter in the Dutch oven over the loaf until it’s covered in it and sitting on butter. I loosely cover with foil for about 20 minutes, then usual move it to the bread slicer board with slats because we’re ready for a slice. After it’s cooled, I put it in a bag specifically made for storing bread. It remains crusty, but will be softened enough that it’s easier to cut and chew. I have difficulty chewing, so this makes it easier on me. I do not touch it with any butter before or during baking, that will make it even crustier and too dark. We like buttery bread, so this works for us.
This recipe is fool proof. I have made it a few times now that I have a cast iron Dutch oven. I use half bread flour and half whole wheat. If I remember, I mix in about a quarter cup of flax seeds, then sprinkle oats on top before baking.
No matter what I do to it, it is delicious every single time.
Thanks so much Jenny!
Hello Jenny,
Can kyrol flour be used in the 2 hour Dutch oven bread recipe? If so, is it mixed with other flours or can it be used 100% by itself?
Jenny I have tried so many recipes for bread .!Your by far is the best and sooo easy to make and taste great. Thank you .?
Finally a Dutch oven bread that kicks a** and does not take 3 days to make. Good job jenny.
I have not used your recipe yet. I have been using the N.Y Times no-knead bread recipe for many years . I substitute 1/3 rye flour for extra flavor and use black cumin seeds (nigella) in place of caraway. Try it. I think you would love it I am 92 years old and because of the covid I have been getting flour on line. would you believe from Walmart. It was the only place that had it. I asked for 10 lbs. and they sent me 20.!!( I get the seeds on line)
I love reading all the comments and I am going to try your recipe. Thanks.
Ninety-two? Roz, you’re my new role model for the days I say I’m too tired to cook! Keep on keepin’ on!! ❤️
good, fast and quite forgiving recipe, so don’t be afraid to make change to your own needs and circumstances (like oven, type of floue etc);, thanks!
for those using wieght (reommended) :1 cup of a flour (depending on type) can be anything between 100 and 130 gram (3.6 – 4.75oz). i.e. 1cup of AP flour will be about 125g; rye=100g; whole wheat=120g and so on – and this will still depend on few other factors… anyway, if you’re confused about volume/weight conversion here is a tool:
https://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html
I just made this bread!! It’s WONDERFUL!!! I added about 2/3 cup of my sourdough starter to it ….. what a delicious loaf!!
Hi Susan,
I want to add sourdough starter and am wondering if you made this recipe the same but just added the starter. Did you add the same amount of yeast as the recipe calls for? Thanks for the help, Sandy
Yes, I have the same question – usually with sourdough starter you have to go through this total slowwww rise thing. I guess if you use yeast, and add this anyway you’d get a a bit lighter, definitely very tasty loaf. Has anyone else tried this?
I add 2/3 cup sourdough starter every time I make it. My starter only takes about 2-3 hours to be ready to go in this hot weather, so it’s not too bad! I also add in the yeast. It gives it a great flavor. I dial back the amount of water to around 1 and 1/4 cups, since the starter adds a bit to it. Such a great, versatile, simple recipe. Thanks!
HI Jenny,
Would I be able to make these in baguettes? If so then what would be the oven Temp and baking time?
HI Jenny,
Would I be able to make these in baguettes? If so then what would be the oven Temp and baking time?
Thanks
I made Baguettes and they were perfect!
Didnt change anything except before I put in parchment I devided with a knife in two ..put flour on the bowl and rolled in elongated baguette shaped dough. Towel on top for same amount of time. Put in seperate parchment and in baguette pans baked the same amount of time.
Hi there,
I noticed that this recipe and the recipe you say on the youtube video for this bread are different. On this page/recipe you call for 2 teaspoons of instant yeast but in your video you said to use 1/4 teaspoon of yeast. Why is that and which one is correct?
nevermind, I was watching the wrong bread video of yours. LOL
Jenny I would like t make this for over right do you have a recipe for that also when I used the 1/4 teaspoon of yeast it did’t work can you use more yeast for a hardy bread( like 3/4t).also can you use room to lukewarm water to make it over night.