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.
Love, Love, LOVE this recipe!!!
Instructions need work and honestly a thumb’s down. So sorry, but happy holidays!
Instructions couldn’t be more clear. I have made this recipe dozens of time with great results. Perhaps you need the work to learn how to follow an easy recipe. Sorry not sorry.
Hi Donna I agree totally I just started making bread and this is the one recipe I started with and it is come out perfect every time I love it and so is my family!
The shape of the bread.
I have used other recipes and the loaf Is symmetrical.
I am attempting this recipe for the 3rd time. The previous 2 times the loaf was rather flat. I’m trying to keep it as dry as possible so it holds its shape. If it doesn’t come out this time a little more round, do you have any suggestions?
Try using a smaller bowl when u put the dough in the parchment paper to rest for 15 mins while the Dutch oven is heating up. If u use a big bowl I think it spreads more.
So good!!! I followed the recipe exactly and used all purpose flour and I can’t believe how good it is. My family loved it! Will definitely be making this again!! I watched the video for the other fast no-knead bread first and found it very helpful. I cook a lot but baking is not my specialty:-)
Hi Jenny,
Yesterday, I was looking for a bread recipe that would be quick enough to be served with my homemade beef and barley vegetable soup that I was cooking. I regularly make homemade sourdough but of course that is an overnight task. I stumbled upon your video for your “Faster No Knead” bread which was a delight to watch, as your love for cooking shone through! Still wasn’t fast enough (and boy, was I asking for a lot, as know full well the importance of long rising times, but a girl can hope!) but then found this recipe of yours on your site! I went for it with a few tweaks, as I love to tinker with recipes. I subbed a ½ cup of my sourdough starter for a portion of the water and flour as I’ve found that even a small portion can add that tang to my breads and pancakes, etc. and a T. of vital wheat gluten for a boost to my AP flour. I’ve got to say that it made a lovely boule, with a beautiful caramelized crackled crust in a very short period and went perfectly with my soup! Most fast rise breads are tasteless but not this one. Definitely a keeper! Thank you, thank you. I look forward to checking out more of your recipes, especially the Polish ones, as my husband’s family is part Polish and my heritage includes a Hungarian side to it.
Day before Thanksgiving making bread.
I like to activate the yeast in 1/4 c of the warm water & 1/4 tsp sugar beforehand then combine that with the flour, salt, remaining warm water mix. (i used AP).
The crumb was as good as it gets and it baked to bread perfection. It’s going to make fantastic leftover Turkey sandwiches. Ty.
I have this recipe several times over the last year and today I tried my electric mixer with a dough hook. The bread came out even bigger than past times of baking this recipe. Another thing I noticed was to mix all the dry ingredients for awhile before adding the hot water. I cannot wait to eat this bread for our thanksgiving meal. Thank you Jenny for sharing this recipe.
Hi Jenny. I have wowed so many people, myself included, with this easy recipe….so THANK YOU! My doctor wants me to follow the Blood Type Diet (which is really working very well), so I need to use either spelt flour or sprouted wheat flour. Do you know if either of these will work? Thank you!
I have used sprouted wheat flour in similar no knead recipes and it worked just fine. I am sure it would work with Jenny’s recipe. I used 50% white flour and 50% sprouted wheat flour. I have never tried 100% sprouted wheat.
Thank you! Wonderful everytime!! Always a family favorite!
Dang! What did I do wrong? My crust looks great, but it’s dense as heck and the inside is very gluey?
Mine also came out super dense! Im a little disappointed and not sure why: the outside is fantastic though. I sliced a piece but it might have been too soon. Im going to let it cool completely then slice with a little tiny bit of butter and see how it is
Jenny I’ve been doing this no knead bread for a couple year. Started adding extras, jalapenos and cheddar, feta and olives , cinnamon and raisins the list is endless. Thanks for all your videos 😃😃
Hello Jenny. Delicious recipe. Entire family loves it. Can I use rye flour instead of APF?
I tried it – it did not work. Now I know. 🙂
Please try my rye version: https://www.jennycancook.com/recipes/no-knead-rye-bread/
Haven’t made bread in years so i was worried when I ended up with a very wet dough after the first rise. I followed the spoon measuring method of spooning flour into the measuring cup rather than scooping. Either my AP flour wasn’t as heavy or measuring cup isn’t accurate. Ended up using probably another 1/2 cup to get a formed dough. It seems to have turned okay, smells delicious in my kitchen. I especially wanted to say thanks for having a site that isn’t so bogged down with ads that no one can find the recipe or directions. Will make this again.
Can I make this recipe, and divide the dough in half, put each half in separate bowls for 15 rise, and bake in separate 3 1/2 qt Dutch ovens? How would I adjust baking times? I made this recipe as is and it was delicious! However, a smaller loaf would work better for me at times.
I make this bread a few times a month. I typically double the recipe and it disappears fast in my house! I often make as the recipe as written and it’s become my go to bread! During the summer I added fresh herbs like thyme and rosemary, fresh oregano even basil. I’ve also tried everything bagel mix just on the crust. It’s amazingly simple and delicious! Thanks for sharing! ☆☆☆☆☆
Everything seasoning sounds delicious! Do you add an egg wash or water or anything to make it stick? You sprinkle it on before baking?
Krista, I added 2 Tablespoons right to the dough. I made it today with rosemary and thyme. My house smells amazing!
This is always my go to bread! I added Cheese & Carmalized Onions to the flour mix stir then add the water mix again! Oooh So Darn Gooood! Does not last long ”Poof”…Gone! Also some times I mix rasains & cinnamon again SOooo Good. Thanks Jenny!
I just happened to see you on YouTube the other night so I saved the video
Just wanted to say thank you!!
Came out perfectly 😊
I used 1.5 cups of but my dough appears dry, not the wet sponge type dough. Is it ok to use more water??
Flours absorb water at different rates, so depending on whether you’re using all purpose flour, wheat, bread flour, rye, etc., you may have to adjust the water amounts. Even different brands of the same type of flour react differently. Jenny’s dough shoukd be shaggy and sticky to the touch so just add a little more water until you get the right consistency.
My Dutch oven is graded only to 400 degrees. Can I bake at that temp and if so for how long?
I have made this in a preheated dutch oven at 400 degrees for 30 to 35 minutes with the cover then 10-15 minutes uncovered comes out great…
I only have a large cast iron skillet, will this work?
I use two cast iron skillets. A deep Dutch oven that it doesn’t have a lid and another cast iron frying pan that I use for the lid. Turns out every time. But do be careful with the “lid”. Mine slides around. I have a loaf in the oven right now!
Can you cut this recipe in half for a smaller loaf? Or would it throw off the balance of the ingredients?
This bread sounds soooo good, but I only have a 2 quart dutch oven, does any one have a recipe to make a small loaf? There’s only the two of us, so don’t need a big loaf! TIA
Linda – just divide all the ingredients in half.
I bake mine in a spring form pan since I don’t have a Dutch oven and use a round , flat , pizza baking sheet as a lid. Any cookie sheet would work too.
In the past I have tried a no knead recipe this was my second attempt and my whole family agreed that it is by far my best effort!! I always make a double batch and sprinkle everything bagel seasoning on one loaf. We prefer it toasted. I love mine buttered with jam. Crunchy goodness and so quick and easy. I start out with less water. 11/4 cups. And add more very lightly as needed. And my cook time was about 26 mins at 450
Hello, I doubled the recipe and was wondering if I have to let it sit longer than 1hr and what would be the cooking time adjustment? This is my 2nd time baking this bread, 1rst time was yesterday and it came out so good there’s none left. Awesome recipe!
Lovely isn’t it!! So easy!! And tasty!!
I only have s 9 quart dutch oven, so I double the recipe every time and it comes out perfect! Experimenting today with some sesame seeds and olive oil!
Can I leave it rising for 2 or 3 hours and come back to finish and bake?
I have often left it rise all day while I am at work and it comes out just the same.YUMMY!!
I want to double the recipe to make one large loaf (not 2 smaller ones). I plan to bake it in a 14-qt. Dutch oven.
I understand that the bake time needs to increase.
-What does it increase to?
-Does that time increase happen when the lid is on or off?
Thanks.
I keep read a bit where someone says their dough is runny. After mixing exactly the ingredients listed ( and aerating, NOT sifting) my dough is sticky and so far I’ve made this 3 times and it seems to come out right. Should the dough be sticky before you cover for that hour?
I’ve made this a few times. Not sure the difference, but the first time it was perfect, came together in a ball with just a few folds like in her video. Ever since, I’ve not been able to replicate that. The dough is so wet it takes a lot more flour and folding forever until I barely scrape it up and plop it onto the parchment. It still turns out yummy somehow, though! I’m going to try increasing the flour next time.
Watch the video for the 3 -hour loaf, it shows how she folds over the sticky dough on a floured board. You do not knead, so its no mess at all.
I made wonderful rye bread with caraway seeds using this recipe. I used one cup of dark rye flour and two cups of bread flour. I added a big handful of caraway seeds because I am crazy about them. I accidentally overproofed the bread on the second rise so I just punched it down and reshaped my loaf and let it sit for 15 minutes and it turned out good. I am so happy with this recipe. I am new at this no need bread. I baked my first loaf yesterday and made raisin nut bread with it. That’s my husband’s favorite bread but he hates cinnamon and we cannot find raisin nut bread anymore in the stores without cinnamon. I am excited to try more variations.
I only have active dry yeast in a jar. Can I use that and how much?
Active yeast and instant yeast are interchangeable, use the amount called for in the recipe.
A friend passed this recipe to me and it’s fabulous. I add 2 tbs of vital wheat gluten flour to the dry ingredients for a higher rise and I add chopped sun-dried tomatoes, chopped fresh basil and at times chopped pitted kalamata olives. Rave reviews from everyone who eats this bread!
The bread turned out great. Someone’s idea of cooking it inside a pan if your dutch oven is to big was a good idea. I rolled up some aluminum foil and put that in the dutch oven and then was able to just put the dough in on the parchment paper. Worked great.
Can I make this with all whole wheat flour???
Yes. You can use 3 cups of whole wheat or 3 cups of white or half and half. I do half and half and it’s great!
This is by far the best bread recipe hands down. This is my go to, and my family is ALWAYS requesting I make it!
So so good. This is by far the best artisan bread recipe I’ve found. I made it as is. I only had a 12 quart Dutch oven so I was worried it would spread flat, but it worked perfectly. I should have taken it out at 30 min as it was a little over done after I let it cook another 10 min. Yum!
Everyone’s oven is different. I take my lid off after 30 min. and brown the crust for 7 min. Find what’s right for you.
I used this as a base for the “breakfast bread” I make for my husband. I added a few chopped walnuts, some cinnamon, some brown sugar and a couple of handfuls of dried cranberries. I didn’t measure the add-ins…I just put in what looked right. It was delicious!
This recipe is also fantastic as written. So easy and super fast. Yum!
Jenny Jones is awesome!
Hi Jenny I love the bread! Can you tell me how many calories per slice. I realize that it depends on how thick you cut it.
Thx Deb
I have had so much fun with this forgiving recipe. I added 3 tablespoons of everything bagel blend, 2 tablespoons of hemp hearts, 2 tablespoons of olive oil. It turned out awesome.
I also experimented with rolled oats. I added 2.5 cups of bread flour, 1 cup of old fashioned rolled oats, 2 tablespoons of honey, 2 tablespoons of olive oil, 1/2 cup of plant based coconut almond milk, 1/2 cup of water. After rise, added rolled oats on dough top. The oat flour bread came out beautiful.
Amazing. Loved the slight crunchy texture of the crust and the chewy moist center.
this bread was AMAZING. easy. fast. insanely good flavor. perfect
crumb and crust.
Mine came out soupy but I added more flour then it was super sticky after an hour so I added more flour I used a table spoon to measure and did one spoon at a time… I refuse to give up on making this bread it’s my first time and I know usually first time recipes require me to test what to add more of next time… I have to tweak it a little bit it’s what works it’s annoying but fun at the same time… Currently waiting on the 15 min portion of the recipe… Lol thank you for sharing
Hi Randy,
It starts out pretty soupy after mixing. Just trust the process and cover with Satan wrap it a flour sack dish towels and set timer. At the end of the hour most of the liquid will be absorbed. You will get the part of bread making and absolutely love it. When I first attempted to teach myself how to make bread, I had many failed attempts, even buttied some failed dough in my back yard once so my husband wouldn’t see I had ruined bread AGAIN. I thought I had killed the yeast…… turnd out, It was just fine because it rose two days later (outside temp went up to 90 °)& my husband found it. Lol
After that I would trust the process no matter what I thought an have been able to make good bread happily for 30 years now.
That’s so funny! Glad you didn’t give up!
I just ran out of parchment paper what else can I use? I need to know soon as the dough is rising right now.
Thank you,
Berta
You can use a well-floured dish towel to transfer and drop the dough into the bare pot. Do not leave the towel in the pot.
hi. Berta I used a Silicone Baking Mat like you used to bake cookies. Turned out Amazing. I am going to use it from now on when a recipe calls for Parchment Paper save some $.
How did you fit the mat into the pot? Or did you not use the pot?
I dont use parchment paper ..I just sprinkle some corn meal in the bottom of the dutch oven…
By far the best recipe I have ever made for bread!!! And all that I bring a loaf to (family and Friends) absolutely love it.
Thank you for sharing this outstanding bread recipe.
I don’t get it. I’m over the pond where we weigh stuff.
1.5 cups of water is 360g?
With 360g of flour?
My dough is like soup, not like your video.
I’ve tried my best to indicate weights. I suggested 360 to 390g so maybe try more flour. Also, you might find more help in my FAQs.
The water should be 50% of the volume of the flour.
1 1/2 cps water is equal to 350 mls or 12fluid ounces hope this helps
Is the plastic wrap just a cover or is it to make it airtight while rising. How long can it rise if you have more than one loaf to make. thank you very much
I’m about to put this together & no parchment paper…. HELP?
Anyone???
I usually don’t use any parchment paper.
You can use a well-floured towel to lift and drop the dough into the pot.
Silicone Baking Mat. This answer is to late for you but someone else may need this
Jenny can I double the recipe I have a large pot?
Why is the dough so flat after the rise
Mine wasn’t flat all. Perhaps an issue with your yeast? I keep mine in the freezer so it doesn’t go bad.
Hi Jenny,
thank you for sharing this wonderful recipe.
I have made this bread from all purpose flour. It came out real nice. I tried whole wheat flour a couple of times and after mixing the flour, the dough is too dry. Should I add more water? How much do you do you think?
Thank you!
I also add a pinch, and I do mean a pinch of sugar. Yeast likes sugar. I think it helps with the bread rising. You can’t taste it, but I think the yeast enjoys it.
We love this bread. I make it all the time, but with only two of us (married 60 years!) I often lose part of it to mold. Oh, I know, people say to put it in the fridge or freeze it but it changes it somehow. So . . .I tried adding a teaspoon of fresh lemon juice with the water. Problem solved and it doesn’t affect the taste at all.
We love the crisp crust for salads and pastas but for sandwiches sometimes it’s a battle with the crust. Maybe it’s our mid 80’s age! So I discovered that by laying a SLIGHTLY damp cloth napkin over the bread as soon as it comes out of the oven and let it cool that way, it’s still nice and crisp but more tender and better texture for sandwiches.
What a joy to always have such good bread AND it makes a lovely gift wrapped in clear cellophane.
Hi Melva! Congratulations on 60 years with your husband! Thanks for the tips. I’ll have to try the lemon and slightly damp towel tricks with my next loaf.
Me, too! Thanks for the 2 tips, Melva!
I always butter the top of my bread when it first comes out of the over, we don’t like a hard bread!
Hi Jen i love this bread and so does my whole family. This sunday Im making a fall of the bone greek leg of lamb so its going to take 4 hours in the oven, i wont have time to make bread, Can I make it on Sarurday night? DO I leave it and then put it in the oven to warm up after the lamb ? I know the bread is nice just after you bake it but idont have enough time as its foor lunch. What should I do.? Just leave it uncovered or do I cover it? I have no clue
You can bake it the day before and store it wrapped in foil or in a paper bag (no plastic). To re-crisp the loaf, place it in a preheated 325°F oven, directly on the oven rack, for 7-10 minutes and it will crisp right back up.
I followed the recipe exactly and used King Arthur flour. The flavor is great, outside is crispy and wonderful. But the inside is doughy and hard to cut. Any suggestions? I’ll certainly try it again but glad I didn’t give it to the neighbors.
Bonita, I have made this bread many of times and I did learn you MUST let it cool awhile before slicing. It makes a world of difference. I hope this helps.
Bonita, same happened to me the first time i made it. I figured out that the water temperature needed to be at least 110-115. I used an instant read thermomiter It made the bread rise as it should. Turned out beautifully!
Good bread fast! Thanks Jenny! Made this yesterday afternoon after realizing that we were down to the heel of the last bread I made and it was nearing support time! and no bread with spaghetti and meatballs?! I did a quick search and found Jenny, game saver! Delicious, crackling crust and soft inside… Yum 😋
I’ve made this bread a couple times, always with great results. This time I forgot to let it rest after folding. Will it come out ok?
For the 2 hour fastest no knead bread what can be used if don’t have an enamel 3-6 quart Dutch oven?
Please see the FAQs.
Hot outta the oven right now.
Thank you Jennie!
Saved by your wonderful recipes, tips and tricks once again!
I will admit to adding a bit of gluten for insurance.
Do I have to spend the big bucks on a Le Creuset cast iron enameled Dutch oven? I’ve tried a couple more affordable ones only for the enamel to crack and flake, luckily within return windows so I could exchange, but I want to be able to not only make this bread all the time but other dishes in the Dutch oven. Any suggestions?
I got one at Kohl’s (Food Network brand) and it’s just as good, oven safe to 500°F. It costs $80.
I have the Kohl’s “Food Network” Dutch Oven in blue. Best $80 I ever spent.
You might also try Lodge – their enameled cast iron 4.5 q is $70. It has a metal knob, so makes it easier than if you buy a pot with a plastic/non-oven safe one!
You can get a cast iron dutch oven without any enamel. That is what I use.
Lisa, that’s what I use. Got it at Walmart for about 40 bucks. No enamel, just cast iron. Bread baking is all I use it for and nothing has ever stuck.
You can buy cast iron Dutch ovens with lid quite cheap at Meijer if you have one.
I bought a lodge cast iron skillet at Kroger for 50 bucks it works but is a bit small. Then I bought a bigger Staub from Costco for 89 bucks. It is the perfect size and it cooks a lit better.
I use a granite ware covered casserole/pot. Just the right size. Got it at an old style hardware store-also saw it online.