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.
Hy Jenny I tried your recipe but I must have done something wrong when it came out of the oven it looked great Maybe a little smaller than yours. Didn’t taste bad but was very heavy and dense. Like a brick. What do you think I did wrong. Thanks John first attempt at making bread.
Please start with the FAQs You should find a solution there.
This is the best recipe. I followed the recipe and I did not take long too make. I love this bread. Thanks so much.
How many times until this recipe comes out perfect! The first and EVERY time. Jenny, your recipes are amazing, your videos helpful and so sweet. You give such confidence and encouragement! I’ve made this recipe and shared it more times than I can count and every time SUCCESS! You are dearly loved and appreciated. ❤
I’m baking mine now as well to serve with chilli. I added a couple of tablespoons of pickled jalapeños and a half cup of shredded cheddar in the last stage.. Fabulous recipe – thank you!
I love this recipe !!! My husband and I moved south from New England and finding a good loaf of bread to go with soups and salads has been a challenge for us … not any more !!!!! This is a go to for me
I made this yesterday and I really wasn’t expecting much from a no-knead, 2 hour recipe for a French boule but, boy, was I wrong! This bread is fabulous! Crusty on the outside, chewy on the inside, and just delicious. I’ll be making this a lot – I’m making a boule now for a friend. Thank you for a great and inventive recipe. 🥖
I was busy so let it rise two hours. After baking, it felt hard so I covered bread with damp towel. Bread was perfect and got raves! Very easy too,
I’ve made this many times and it is delicious. Currently, have a loaf baking. I incorporated Everything Bagel herbs into hread!
Has anyone ever added everything bagel to this bread?
I have not specifically used everything bagel seasoning but I have used all kinds of different seeds and chopped herbs such as amaranth and flax and rosemary…maybe a couple tablespoons of the bagel seasoning?
Wow!! This bread was amazing. It made me wonder why we all bother with the long way of doing it. I love homemade bread, but my joints have never been a fan of kneading. This is so easy!
I let the bread rest for 30 minutes for the second rise because I had time. Fantastic bread. Thank you Jenny!
I like to use my 14″ dutch oven and make a ridiculously huge loaf of bread. Makes me feel powerful.
I cannot like this comment enough! Rock on sister.
Easiest, best quick bread recipe! Easier than biscuits! This and a pot of homemade soup makes for a great family supper
After the first rise, can I put it in the fridge until I’m ready to bake?
Not sure what went wrong. At 68, I consider myself an experienced bread baker. I’ve baked all kinds of bread, from quick breads to foccacia to whole wheat to sour dough and have never had any problems. After the 1st resting period with this dough, it was like a thick liquid. I literally poured it onto the floured counter. Added more flour and more flour and more flour and it remained in an almost liquid state. I poured it into the 2nd bowl. and when I lifted it with the parchment paper from the bowl to Dutch oven it was still almost liquid.
I’ve tried this recipe 3 times, measuring AND weighing the flour, using fresh yeast and I give up. The same thing happens every time.
You definitely have the wrong consistency. Watch the video on the no knead bread to see what the texture should look like after you mix it. If after you mix it doesn’t look like the video, something is definitely off with measurements. It should not have extra liquid after the mix.
I would check the measuring cup that you are using for the water to make sure you didn’t add 2.5 c of water vs 1.5 c.
Not sure if you measure the flour using cups vs grams….if you weigh it, maybe you are choosing the wrong measurement of weight…ounces vs grams. If you are using cups, maybe you chose the wrong size cup and are not adding enough flour.
I’ve made this multiple (probably close to 100 times) and I’ve tried wrecking the recipe with adding different ingredients…I haven’t succeeded at failing.
I made this bread again today ~ hoping for a different result. I bought an oven thermometer last night just to make sure my oven was, indeed, 450 degrees. Yup.
Same result as yesterday. I will say yesterday’s bread was edible. But I don’t get why this recipe is not working for me.
I’ll try the overnight method next time.
Christine it’s not your oven. It’s your ratio of water to flour. When you first mix it should be wet dough not liquid. As someone else said, watch the video.
Christine, did you check the temp of your water so it was 130 degrees?
So I followed this recipe to the T. Unfortunately my last attempt was a fail. I’ve made this recipe at least 15 times. Could weather affect it?
Can I double the recipe for a larger loaf?
Wow, this came out perfect. I actually made another one right after because one would not have been enough for 3 people. I made some roasted garlic, parmesan cheese butter that took this off the top! I made the other loaf with chopped sun dried tomatoes, Lawry’s Garlic Salt-(2-tsp), parmesan cheese, crumbled rosemary and a bit of chopped fresh thyme for an Italian dinner. I made a big goof on the second loaf…I want to share this so it doesn’t happen to anyone else. I took it out of the oven and left it covered and forgot about it. Wrong move! The moisture of the lid with the heat just shrunk my loaf to 2 inches all around, and removed the crust like outer layer. Still tasted good, but in truth, the first loaf, as is, was my favorite. Would have loved a crunchier outer crackle…(wondered if leaving it more time in the oven would have done the trick) but honestly, it was really quite good as is. Thank you Jenny! I’ll be doubling this recipe next time and making 2 loafs!
I love this recipe! I’ve made it at least a dozen times and it is great every time.
I made this recipe the extra short way and it was delicious. Will this recipe work with wheat flour? Thank you.
I made this in a cast iron with a makeshift foil lid. Still came out great ! I also used 386g of flour.
The middle was such a good consistency I couldn’t believe it was so easy ! I have never made bread before .
This is the BEST bread recipe ever!!! I love so many of your videos and recipes Jenny. Keep up the great work!! 👍
Do you have a gluten free version of the Faster No Knead Bread recipe?
Will be trying this with King Arthur GF Bread & pizza flour and will post the results here. My fam loves this recipe but I can’t eat it.
Wow…this turned out fabulous. Glad I decided to try your recipe and I thank you. It’s the second time I’ve ever made bread and the first time I tried to do a sourdough and it came out too yeasty and dense. Absolutely loved yours!
I’m sorry but the photo you sent was not able to be downloaded – I’m not sure why, saying I did not have authority to use it.
We love this recipe. We would like to double the recipe. I saw a comment that the recipe has been doubled, however there was no baking time listed. Is it the same baking time or a longer baking time? Thank you. Jenny really can cook anything.💕💕💕
I double this recipe all the time. I use two Dutch ovens and give one loaf away to family. I have not noticed a difference in cooking time, only in the different Dutch ovens. Also I have a large oven so they easily fit side by side. Hope this helps.
Great bread, thank you for the recipe. This is now my go to no knead recipe. I’ve made many loaves of this bread with different add-ins and all turn out great. Some of my favorite flavors: jalapeno and sharp cheddar, cinnamon and raisin, everything but the bagel, sun dried tomato and olives. I look forward to autumn to make more (too hot in summer to bake).
Jenny, you are the best. This bread is fantastic can I also make a sourdough from this recipe.
Or do you have a sourdough recipe you could share? Hope we hear some more from you soon love you thank you for all the great recipes you have shown us. Cathy
This recipe is so great my kids don’t want store bought bread anymore. My oldest asked why I couldn’t have found these recipes when she was a child! (lol poor baby). Awesome w/almost all meals. Our fav is w/broccoli cheese soup!
Thank you so much for this quick bread recipe. It was easy to make. The only thing I changed was that I added 2 teaspoons of salt instead of one. A friend mentioned that she did a recipe (not this one) and it used 1 teaspoon of salt and it came out bland. So I decided to add the extra salt and all I can say is YUMMY. Thanks again!
Great recipe Jenny. I added 1 1/2 Tbsp of crushed dry rosemary to the mix for an awesome rosemary bread. PS… it won’t last long.
Hi, I had a hankering for a thick crust no-knead bread, one that my late Wife used to make for us, although that one took over 36 hours.. I am not that patient. So first place I look for an alternate – right here on Jennycancook… never disappointed with any of the bread recipes I have tried. Sure enough found the quickest no knead recipe. Came out perfect… Thanks Jenny.
Logan
Used Rye flour and sub’ed milk for the water….Awesome…hubby not a huge bread fan…but he could not stop eating this…yummy yummy…thanks for the recipe.
Always a joy to make your bread. It always works out, always tastes Delicious.
First time bread makers will be trilled with their creation. Thanks Jenny
Hi, I tried the 2hr No Knead bread, and it turned out amazing! Now I am wondering if I could add things in, like jalapenos and cheese, or cranberries and walnuts, that sort of thing. If I did, when would be the best time to incorporate the added ingredients? And would I need to add extra flour if adding wet ingredients like canned chilies or jalapenos?
I have used various add-in, both wet and dry. I found the putting them in during the folding process is best. For wet things (ie green chilies, tapenade) I add a little flour before folding in. And I have found that dried herbs need to be fully on the inside to avoid burning. I also brush with a little olive oil too. I’ve done sweet (like cinnamon and sugar) and savory (like rosemary and olive) and been pleased. Enjoy!
Thanks Ashley! I’ve made this many times now, with consistent results. So now I think I’ll have to branch out and try some add ins. Thanks a bunch for the help!
I have only added dry ingredients (dried cranberries, cherries, apricots, nuts) and spices. I added them to the dry ingredients before adding water. The added ingredients have been evenly distributed every time. But, like others have pointed out, it doesn’t last long. You do have to remember that there are no preservatives so it doesn’t take long to mold.
This is my go to loaf recipe. I started getting to bread making when COVID-19 hit and have made this at least 15 times since. I always like to try to alter it a little by adding different ingredients. I’ve done a cheddar loaf, a Parmesan cheese and Italian herbs, and a i balls honey butter. This is a good easy bread for people just starting. I have found more challenging recipes with longer prep times and I still go back to this! Thanks!
Just used this recipe to make the first loaf of bread I’ve made in my life, and apparently you can teach old dogs new tricks (I’m 60). It turned out amazingly well.
Objectively speaking the crust was perhaps a teensy bit chewy, and the interior a bit too moist/chewy/dense — but we’re talking fractions of degree from perfection. (My wife agreed with my critique but she did not leave any crumbs on her plate.) These were possibly caused by not waiting until the loaf was completely cooled to room temperature, but hey, warm bread and butter. Maybe next time I’ll control myself better. Maybe. There was a slight amount of scorching on a couple places on the bottom, so next time I think I’ll pull it from the oven just a bit sooner.
I like crusty crunchy tasty bread crusts, and in this regard the loaf was magnificent. It had a terrific nutty flavor. The crust alone made the project worthwhile.
Procedural Deviations: I had neither parchment paper nor Dutch oven.
Instead I floured a flexible silicone baking sheet to fold the dough on and to carry it to the baking container. I just dumped the dough ball on the bare metal, scraped off the remnants from the silicone, and patted them on top of the loaf.
To bake in I used a cast iron Griswold chicken fryer/skillet set which I have taken care to season thoroughly. It worked perfectly. The loaf did not stick AT ALL. Clean up was a snap. (In fact since the oven was fired up, I took the opportunity to rub on another coat of oil on the fryer and skillet, crank the stove another 75 degrees, and put the iron back inside.)
All in all this went far better than I expected for a first effort, and as our British cousins say, I’m chuffed. 🙂
Like you I was amazed that I made bread. Haven’t done soo since culinary school an funny how I always felt a bit intimidated but I have not stopped since trying Jenny’s recipe an now have made them all. The fast rolls are amazing an freeze well so I make big batches. All her recipes are great try the potato pierogi they are awesome
Hi Jenny do you ever age?? As still funny, gorgeous how knew you could cook and bake thriple threat i see !! Jenny i just made the dough 3 cups of flour?? I’m italian that wouldn’t be enough for lunches HA!HA! I TRIPLE THAT BUT I WANT TO ONLY MAKE ONE LOAF TODAY i followed your recipe after it rises i was going to grab ENOUGH for one LOAF and then can i store the rest in the frige knead it let it rise and pop it in the dutch oven 🤔🙄😮 if i am right it will prove to my family i really am a genius well more then they normally agree when i let them know whos. The friggen boss around here who hasnt gone to bed yet because i want to plse Jenny do you think you could get back to me in the next half hour thnxs.babe
Once again, you have helped me astound my family with these delicious recipes! They’re so flawless and well-detailed (your BBQ ribs, the yellow cake…). I’ve made your no-knead rolls recipe several times (awesome) and tonight needed a super quick loaf – it’s heavenly and will go perfectly with my roast chicken. (In terms of “flavorings” a la other cooks, I added a couple of teaspoons of Italian seasonings and doubled the salt (to our taste). Also: although this didn’t have one, your videos are super informative, cheerful, and well-edited. Thank you!
Do the ingredients need to be changed a little to use in a bread machine for the dough portion?
Hello! This bread is so good! Is there a way to make it less crunchy on the bottom? The top is perfect but the bottom is a very dark brown and hard. Maybe bring out of the oven sooner?
Please see the FAQs.
I have solved that for me at least. I always keep a sheet of parchment paper that I have folded in half twice so that it is a square on the bottom of the dutch oven. I put the dough into another piece of parchment per the instructions and put that in the dutch oven when it is hot per the instructions. When the bread is done I take it out and put on a wire cooling rack while it remains in the parchment while cooling. The bottom crust turns out softer for me.
I put a cookie sheet on the bottom rack of my oven. And I have no more dark bottoms on my bread.
Jenny, love your 2 hour dutch oven bread. My husband and I have made it several times with no fails. Always easy, super delicious and a hit in the house. Today I thought I would add some things I replaced the water with tomato juice from tomatoes we canned last year with basil,. I also added fresh rosemary, (about three tablespoons), a half cup of sun dried tomatoes diced and patted dry, and, a half cup of kalamata olives drained and diced as well. After the first rise, I flattened the bread, spread on the toppings and folded it into itself to make a ball. I let it rise again for 45 minutes and then followed your recipe. Soooo good! Savoury and tasty! Eat on its own, add butter or dip in olive oil. Yum! Thanks for your recipes. You are the bomb!
I’ve been cooking my loaf on a large pizza stone ( with parchment paper) covered by a metal Dutch oven lid. Great success with the crust on the pizza stone, recommended!
Hi Jenny!! So my best friend passed on your bread recipe so I made it last night, using AP Flour & Active Dry Yeast & today I made another loaf, using AP Flour, Quick Rise Instant Yeast, & 1 1/2 teaspoon Kosher Salt…both turned out awesome, hubby was especially happy since he loves bread. I can’t wait to make more loaves of bread, trying bread flour instead & see how I like it!!!
BTW, I used to watch Jenny Jones Show back in the day. Thank You for sharing your passion of food with us…much appreciated 👩🏽🍳👨🏻
Perfect and easy
This bread recipe is amazing. I also put a cup of shredded old cheese, garlic and sea salt than melted butter with a sprinkle of parsnip amazing
Can you freeze the dough ball to bake it later? Or is it best to bake it & freeze it?
10/10 definitely reccomend. ya man just make it how it says to its right dont add no sugar or less salt like ur fine follow the recipe. so ya 10/10 doing it again.
Amazing as always! This is our go-to bread and it turns our perfect every time! Thank you so much for the recipe!!
Easy peasy! I’ve made this several times and it turns out excellent everytime! Thanks for sharing!
Thank you for the recipe!
I always add one tablespoon of molassis. And I put the whole package of instant sourdough.
So.. the taste just amazing!
😍🙏🏻👍🏻🌺🌼🌸
I was wondering about that yeast. I got some a while back, but haven’t used it. So, the packet is all the yeast you put in? 🍞👑
Loved this recipe! The loaf was soft, light and airy, with a nice crust on the outside. The only things I did different from the recipe were:
-add a half tsp of sugar to the dry ingredients for the yeast to activate quicker
-added chopped rosemary to tye dry ingredients
-I did not remove the parchment from the loaf for the last 10min of baking
-added a little olive oil drizzle on the top for the last 15min of baking
Will definitely make again!
I Would like to add black sesame seeds, chia seeds, and some rosemary into this wonderful recipe. Can you share the amount in teaspoons and tablespoons that in can incorporate to this and make it work. I’ll be making your recipe tomorrow and cannot wait. I’m new at bread baking so I’m really excited to get started. Thanx in advance for your help, LuLu.
Loved this! I knew I was having soup for lunch today and definitely wanted fresh bread to go with it.
1 tsp of salt, though, is too much. The taste dominates the bread and I would cut it to 1/2 tsp next time.
I’ve made this several times now, with great success. I read that someone was having trouble with the bottom getting too hard. I put a piece of aluminum foil, folded into quarters so there are four thicknesses, into the bottom of the baking pan. That seems to help with the bottom of the loaf.
Thank you. I’ll try it.
I also found that when the bread is done I leave it in the parchment on a cooling rack and the bottom stays softer.
I love this recipe but always get a hard bottom crust. It is so hard I can hardly cut through the bread. Any suggestions to avoid this problem.
Someone farther down the comments suggested taking a sheet of parchment paper and folding it in half then half again and put in bottom of the pot. Also raising the oven rack up one level. I have done that and my bottom crust is now easy to cut and still crisp. you can leave the parchment paper in the pot and use it over and over again.
Try raising the oven rack one notch up. Or, put a black skillet on rack below your rack. That would diffuse some of the heat. I’ve heard of people using a Bakers Stone, that basically “lives” in the oven. 🍞👑
Phenomenal! You are the best! This bread is so easy, so crusty & good! I made & served it with clam chowder tonight.
I’m so grateful for your recipes & spirit, the way you bring such joy to cooking. Thank you for sharing with joy your excellent recipes that make people happy! You are making dinner special.
Your bread recipe came through again Jenny! I have made the other dutch oven bread a few times and my family loves it! I didn’t leave enough time today to make that version so I tried this version and once again it came out great! Perfect addition to our St. Patty’s Day corned beef dinner. Thanks!
This was so lovely and delicious. Guess the recipe is as lovely as the chef! You have such a sweet way about you Jenny. You genuinely want to make it as easy as possible to make something delicious and quick.
I have made this bread 3 times now. Comes out perfectly every time. Thank you.
For my 4th attempt, I added 4 teaspoons of Stevia in powder form and 4 Tbl spoons of Vital Wheat Gluten. Otherwise I followed all instructions and quantities. The family liked the small changes, especially my 93 year old Mum!
I just have 1 question. If I want to make 2 or 3 loaves together, can I do it on a parchment lined tray without the Dutch Oven? If I MUST use a covered pan, could I use my turkey roasting pan instead of the cast iron Dutch oven?
TIA for your response.
Please see the FAQs for “I Don’t Have a Dutch Oven” suggestions.
I also forgot to mention that I didn’t remove the parchment paper either – as this is a step the NYT recipe also omits. The paper doesn’t catch on fire and it’s just one less step. I turned my oven down to 350 for the last 15 minutes, and left it in the oven for 5 beyond that with it turned off. It was perfect.
Made tonight to go with Damn Delicious’ Creamy Tortellini Soup with sausage and kale. It was perfection! I wish I could post a picture of how pretty it was. Sundays are now ‘cook with mom’ days for our 11 YO son – and he’s loving it. We made lemon icebox pie, this bread, and the soup 🙂
I made it with Damn Delicious Clam Chowder. Delicious together.
My question is, do I need to double the recipe for a 7 quart Dutch oven?
Every time I make this it comes out flat, only about 3 inches high. I’ve made it the original kind, I’ve made it the fast way, I’ve let it rise over night, I’ve tried both regular yeast and quick rise yeast – – flat flat flat.
Any suggestions?
Thank you.
Richard
Did you look at the FAQs?
Hi Richard,
I have the same problem. I decided to double the recipe and left it in the oven for 15 minutes when I took the lid off. The loaf is thicker but still not great. I have been using a 5 quart Dutch Oven. I am going to try a 2 quart with the original recipe directions to see if that makes a nicer loaf.
Just came out of the oven. Looks and smells good, can’t wait to try it. Thanks for the easy recipe.
I left the parchment in and it turned out great! It was nice and brown and crunchy all over
How do I remove the parchment paper when I take the lid off without disturbing the bread
After 30 min the bread is basically done, removing the lid and parchment is to help brown and get a crisp crust. Don’t be afraid to take it out of the Dutch oven to remove the parchment and put the bread back. Sometimes I just pull the parchment out and the bread flips over when that happens I just put it right again with my oven mitts on.
I use two spatulas: one to slide under the bread and another to keep the bread from sliding away. Then I gently use the two to place the loaf back in the pot. The ‘stabilizing’ spatula is not a metal one.
Good luck.
I do not remove the parchment paper at this step, never had any issues.
I just slid the parchment paper out from under the loaf.
I substitute a packet of Instant sourdough yeast.
My mom discovered this recipe and we have both made it several times. It comes out perfect every time. Sometimes we change it up by adding chopped up Kalamata olives, or pepperoni or even both. Trying dried cranberries and walnuts this time.
. . this is my “go to” for Cranberry Walnut Bread. . I add 2 Tbsp turbinado sugar for a little added sweetness.
Could this be done in the Dutch oven, over open flame pit? We are without power, and would love to have some warm bread tonight!
As a mechanical engineer, my answer is go for it. A dutch oven in a fire will act a lot like one in an oven, it’s actually designed to do so.
I just made this in an 8” deep camp Dutch oven last night. Is was absolutely wonderful. I had just a slight bit of burn on the top at 30 minutes, so I’m going to try again at 25 minutes. Can’t wait to try it with other flours like white whole wheat.
I’ve never made no knead bread before this but this will be the only recipe I’ll use! I’ve done the different bread machine breads and never got the texture or crust I like but this is perfect and so quick and easy! I don’t have a Dutch oven but I got a silicone bread bowl/maker for Christmas that tops out at 428 degrees so I lowered the temp to 425 and baked 30 min closed and 15 more open and got a crunchy, chewy crust with a fluffy interior….hasn’t lasted more than 30 minutes out of the oven yet
I don’t have a Dutch Oven either. I have a huge old Correlle backing dish with lid and I think it does OK. Everyone eats the bread so it must not be bad!
Beth,
I used a Corelli dish and my bread turned out fabulous, crusty top and soft inside.
New to baking here👋can this recipe be doubled?
I usually make twice the recipe in 2 different bowls. I add different types of cheese to the second one, so good!!!
Do you cook them at the same time?
Awesome bread Jenny!! We love it!
Excellent taste used in a grilled cheese sandwich too! Second one going in the oven within a couple of days…that’s how yummy 🙂
Thank you.
I haven’t made no-knead bread in a couple of months. This morning I decided to make it and the house smells great. Can’t wait to slice it!
I have Wolf (combo) Convection ovens. Would I use the convection setting or the conventional setting? No one EVER speaks to convection ovens! The Wolf rep told me that my ovens are really made to use convection, not the conventional settings 🤦🏻♀️🤷🏻♀️
I also have a convection oven but never use it. All of my recipes use a conventional oven and I think most recipes do unless otherwise stated.