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.
Dough was waaaay too gooey to work with, even though I followed the recipe, and tried to “aerate” the flour. I just kept tossing more flour at it while I tried to fold it over.
ALSO … no parchment paper. I googled that question and the answer was to use a little oil or spray in the pot. I have olive oil and as the oven heated up the place started to get smokey. It’s in the oven now and I hope it will be OK and not burn the house down. Sigh…
OK… I just took it out of the oven and let it cool.
I LIKE IT!
Still don’t know why it was so gooey at first. I will try this again!
I’m glad to hear it 🙂
Was wondering whether you could add extra water into the Dutch oven to improve the crust even more? I can imagine the dough on a small rack inside the Dutch oven with a certain amount of water underneath producing steam. Anyone ever try this?
All I can say Jenny is I’m hooked.Your no-knead bread is amazing.I started baking this bread two weeks ago and now I’m doing several per week.There were a few issues in the beginning then I realized the water temperature was not hot enough.My hot tap water is only 106 degrees.I started heating water to 125 degrees ‘and it made a big difference in the consistency of the dough.Thank you.
Hi Jenny
First off I wanna say I love your recipes. They’re simple and easy to follow with delicious results. But for this bread recipe I have a question. I doubled the recipe because I want bigger bread but the finished bread was a bit gooey. Is there anyway to fix that? Thank you.
What am I doing wrong? The dough is waaaayy too gooey to form into a ball.
Please start with the FAQs. https://www.jennycancook.com/no-knead-bread-solutions/
I did. But did I aerate the flour too much so that there wasn’t enough? I threw flour at it repeatedly while trying to work it. It finally got some kind of shape, but it’s in the oven now and we’ll have to wait.
OH, and no parchment. I found online that it’s OK if you lightly grease the surface of the pan. I probably used too much oil –olive oil– and it started to smoke up the place. Too late I saw on the FAQ that you recommend NOT greasing the pot. Shaking my head.
Best bread ever!! Many thanks!!
Thanks for helping all of us home bakers feel confident that great bread is attainable.
All my supermarket had right now was instant sourdough yeast (Instant yeast plus acidophilus cultures to make it sour), so I modified slightly to the brand’s ratio of 1.75 cups water and 4.5 cups flour, because the yeast packet is more substantial. Then I followed your recipe exactly for baking and timing and it turned out perfectly- twice! I’ll never go back to overnight rises. Thank you for sharing! I now have delicious perfect sourdough in only 2 hours!
I have never heard of such a yeast. Can you please share the brand name and where you found it? A lot of people are asking how to make no knead sourdough bread and this would be great to try – I know I would! ❤️ Thank you.
Red Star has this kind of yeast:
https://redstaryeast.com/red-star-platinum-instant-sourdough-yeast/
Thank you very much! Now to find it…
I only have a 2 quart Dutch oven with lid. How can I get a recipe for the smaller amount?
since this is for a 4/5 quart dutch oven You could probably just divde the recipe in half.
I bake this in a 3-quart dutch oven with excellent results, and before I got that dutch oven, I made it in a 2 1/2 quart heavy stainless steel saucepan with lid. I think you should give it a try in your 2-quart dutch oven. It will appear to rise higher, and it probably won’t crest the top of the pan. Watch it and see. I would.
BEST bread i have ever made…got the whole extended family buying dutch ovens to make it.
Has anyone tried to use this recipe to bake individual sized breads with the 2Q and smaller dutch ovens?
If so my question is… if I were to buy mini dutch ovens ( 2Q or under) to make individual sized breads would I make the recipe in whole and then cut the dough into 4 pieces and place in 4 bowl to sit for 15 mins before baking or would I split the recipe into 4 and let them rise in separate bowls?
also cooking time..how much would i reduce the time since the bread is smaller?
thank you
I am not a baker by any means,,,,but this is the easiest no fool recipe to bake a loaf of delicious bread!. Thank you!
Hi Jenny,
I want to thank you for a fabulous, easy recipe! Since finding this and watching your utube video, I have made 11 loaves of bread…I have 3 more on my counter ready to go. The only downside is the addiction that it creates…it only takes one try to be hooked! I had such a hard time finding yeast with this pandemic that I finally resorted to eBay…and likely paid 4 times what it was actually worth! That 1/4 teaspoon is a godsend! When yeast is more available, I will try the shorter version. Thank you again!
Thank you Jenny! Just made it this afternoon! Very good & the directions were easy to follow. Delicious!
Jenny, Just wanted to join the crowd in thanking you for the bread recipe. I didn’t know it was possible to make bread so fast and taste so good too! Husband loved it, as I did, and look forward to making more and sharing bread and recipe with friends and family.
Thank you, thank you! This recipe has changed my bread making life!
Would it be ok to add a little sugar to ‘feed’ the yeast a bit more, do you think?
Thanks Jenny!
Thank you, thank you! This recipe has changed my bread making life!
Would it be ok to add a little sugar to ‘feed’ the yeast a bit more, do you think?
Thanks Jen.
OMGOSH Jenny I am so mad at you…..This bread is so damn good all I need is a stick of butter and I’m good! Geee it’s fabulous…but wish I had never tried it😂
I think I have solved the problem….since all my neighbors are home I’m making a loaf for each of them. That way they can have the calories!
And I get to enjoy the baking part.
Thanks Jen
Hi Jenny,
I’ve looked at the FAQs (lots of great information!) but I’m wondering if you can perfect a GLUTEN FREE version of this wonderful bread? I’ve discovered that gluten makes my inflammation worse. Thank you in advance.
It’s addressed in the FAQs.
I absolutely love this recipe. ❤ This bread is easy and tasty, recipe has never failed me. I added some fresh rosemary to a loaf I am making today. You don’t knead it, after I remove the bread out of the bowl I flour my cutting board and shape it with my chop and scoop scraper like Jenny. It makes shaping of the dough simple before moving it to the 2nd bowl. My dutch oven cooks this bread perfectly. Voila! Delicious bread!
WHAT A STICKY MESS!!!! Do not attempt this you will regret it! I wish I had used a different recipe! After you let the dough rise it becomes so sticky and matted to your hands even if you’ve floured you’re surface and hands. Not to mention her steps don’t make much sense. “Place in cold oven in preheated oven at 450” I won’t be making this again my bread was flat and strange tasting.
Mel, Sorry to hear it didn’t turn out as expected. I just followed this recipe and my bread turned out great. In regards to the comment about preheat cold oven, the author wanted you to put the baking dish in the oven and then preheat it, as you would a pizza stone. I’d also like to add that dough is very sticky. It helps to oil a bowl when it sits for proofing and to make sure your workspace has flour along with your hands. It can mitigate it sticking to your fingers. I used a spatula to get the dough out of my proofing bowl. You have to be careful transferring the dough. You don’t want it to lose what it’s gained in size. That maybe the problem with your bread being flat. As far as taste goes, I would make sure that all your ingredients are still within their dates, using purified water, and sifting your flour before mixing. At the end of the day there is nothing wrong with starting over. I recommend looking at Basics with Babish on YouTube, he has helped our household immensely! I hope you can take it as a learning experience and stay positive for the next bread bake you try.
I am a newbie to baking bread and I have made this twice now perfectly. It’s not difficult if you follow the directions. The dough is sticky. If its combined properly and you have flour on your hands, its manageable.
Not to sticky at all. If you use the bench scraper as she demonstrates in the video, along with a little flour, it works perfectly. Follow instructions!!
I totally agree. I’ve made this recipe MANY times (and I’m excited to try the 2 hr version!) and it’s BEAUTIFUL every single time and tastes great!
Hi Mel, sorry your first attempt didn’t work out. Jenny has a YouTube viendo here that takes you through it step by step. It’s a great resource and believe me its worth trying again!!! It’s the BEST bread ever😁
Faster No Knead Bread – So Easy ANYONE can make (but NO BOILING WATER!!) – YouTube
Here is a link to the video for the “Faster” version that uses less yeast but the process is the same. http://youtu.be/I0t8ZAhb8lQ
Please try again and use common sense – if kneaded properly this dough should not be sticky, so try a longer machine knead, a drop more flour before kneading, weighing your ingredients..Dutch oven should be preheated to 450 degrees along with oven preheat. I think I have made more than 1 dozen loaves since finding this recipe, no failures. Will next try adding small amounts of other flours to experiment..because this bread takes no real effort it is worth baking again and again until you get it.
It will not work if you do not read the instructions properly. Place Dutch oven in a cool oven and preheat to 450F. Is easy to understand. For the sticky dough, don’t play with it too much, flour board and hand and even add a bit of flour so you can make a ball after you work your dough with the scraper. Good luck, it is very easy
Will substituting some all-purpose flour for whole wheat flour (2c white, 1c whole wheat) mess up the texture?
My sister and I each have made it with 1 c wwheat and 2 c white flour. Everyone loved it.
I sprinkled Trader Joe’s “Everything Bu the Bagel” seasoning over the top crust about 15-20 before bread was done. Sooo good, looked professional!
Just made this. It’s fantastic. Easy. And very good. Thank you
I have made this bread 3 times in the last week. It has turned out beautiful and everyone loves it. I give to my friends and family. I have one in the making as we speak.. Definitely comfort food!!!
I tried to make this bread a couple of weeks ago (4/25/2020) because the video showed just how simple and quick this bread can be. Well, seeing how this was my very first time in making any plain bread (not cake or fruit bread), I knew I had to start with a very simple bread recipe. My finished dough was nowhere near the consistency of the dough that I saw on the video. My dough was so wet and runny, I had to use the scraper the entire time to knead it. I thought I had only put in 2 cups of flour (so I added one more cup, I’m sure that was a mistake). No matter how much flour I put on the top and bottom, it stuck to my hand when I tried to knead it. I ended up using my scraper just to transfer the dough to the parchment paper. The end product, however, had a good consistency (very similar to like what Jenny’s bread looked) with a nice crust. It even tasted better than I expected (considering my experience with the very wet dough).
Could someone tell me what I did wrong???
Please start with the FAQs.
The dough is very sticky at first, and only requires mixing well then letting rest. I use a rubber spatula to mix to help reduce how much gets on my hands. After it rests the first hour, I generously flour my board, and dust the dough on top as well. You don’t knead this dough- you fold it. I kinda slap mine down on my floured counter and the fold over. Turn 180 degrees and repeat. I do a total of 12-16 folds depending on how nice and smooth the dough looks. Then I place it on parchment to rest.
The trick is to weigh the flour NOT measure. I used to always measure and my bread recipes were horrible. I made a different bread recipe 2 weeks ago and I could have used it as a weapon!! Could hardly stick a knife it. It looked like a giant hockey puck..
I made vegetable soup for dinner tonight and decided that your bread would be good to serve with it. Oh my, it came out of the oven about an hour ago and my husband and I decided to split one slice. Delicious!! He now doesn’t care if we have soup or not so long as we can have bread. However, I do have one question that I have not seen answered any place. I do not want a new Dutch oven but I would like to know what I can do differently next time because the inside of my Dutch oven turned black like Barbara’s did. I’m soaking it now and I will probably be able to scrub it clean so not too concerned but would love to prevent that if possible. I haven’t seen anyone else say they’d had this problem. Suggestions?
Despite following the directions to a T (didn’t sift, aerated, measured liquids properly), I ended up with batter instead of dough. Luckily, I went a read some other blogs and recipes before adding more flour and it’s maybe supposed to look like that? This recipe isn’t very detailed on the consistency of the dough, nor are there any pictures of it, so I’m really only guessing. Here’s a good article from King Arthur Flour https://www.kingarthurflour.com/blog/2017/06/19/kneading-wet-dough-by-hand
Hi Catie. Jenny has a video that you can watch on YouTube called ‘Faster No Knead Bread’. You can see what it is supposed to look like on there.
Actually, you can watch it in her section called videos in the menu.
My bread came out beautiful…but the bottom is real hard… I put a stone pan under the pot to help with the browning of the bottom…..Any suggestions?
Thanks
Maybe try raising the oven rack so it can be placed as high as possible in the oven.
I put aluminum foil on the bottom of my dutch oven and top it with parchment paper to keep the bottom from getting too hard. Works for me. I fold the foil several times and do the same with the parchment paper. I do not hang the parchment paper over the sides. After baking 30 min. and uncovering for an additional 15 min. or when you feel bread is done I just tilt my dutch oven placed on a towel and remove the finished bread with my oven mit. Bread falls right out and crust isn’t so hard on the bottom.
I took mine out at 10 minutes rather than 15 and I put a pan underneath the Dutch oven, which is as high as it can go in my oven.
If you have a convection oven, you might want to lower the temperature a bit.
I was wondering to make this a “stuffed” bread like making it into a pepperoni bread. would i have to do anything different?
I made a loaf with fruit and nuts. So delicious toasted. I used some dried mixed fruit rehydrated in a little hot water until they’re softened. I used walnuts, but pecans, sunflower seeds or pumpkin seeds sound good too.
Did you toast the nuts or seeds before adding them to the dough?
Folks, read the FAQs … sooooo many of the questions posted here are answered there. Also watching the video for the similar recipe gives you a visual for both the texture of the dough, the process of folding in the flour, and using the parchment. Happy baking all!.
Jenny … thank you from the bottom of my heart. Love this bread. Making two loaves a week without a single failure. I’ve used sel-rising, regular baking, and bread flour. All awesome. I may get brave with adding things to flavor it …. but hate to mess up a Good thing!
To some folks in questions above:
My Dutch oven and lid are cast tired and yes mine smoked a bit the first time, but all is well.
Because I used the cast iron pan, I’ve noticed that my lidless part of the bake does best for just about five minutes.
Hi Jenny when you say parchment what kind do you use I separated from my wife and when she left. She left me some parchment paper I think however I have Ben using it to bake your bread and love it but it is almost like a heavy cloth an I cannot find it anywhere on line I bought unbleached paper but don’t like it can you guild me somewhere thank you very much and bye the way I tweeted your 2 hour bread recipe to 4and1/2 cups flour and two cups water and am addicted to your bread now
I use Reynolds brand parchment paper. It’s really good if you can find it.
This recipe is seriously no fail. It’s delicious and amazing! So easy.
Hi, I am new to making bread and l saw your quick bread video and I am dying to make it. I came to your page here to see what other recipes you have and I noticed you have two bread recipes – one using 1/4 teaspoon of yeast and the other one 2 teaspoons of yeast. What is the difference in bread texture? I am looking for a bread recipe that is crispy on the outside and airy with holes in the inside. Also, can I make the bread on a hot pizza stone with the same results as in the dutch oven? I did not see answers to these questions in the FAQs page. Thank you so much for sharing your recipes with us. I can’t wait to try them.
When I looked through the YouTube for bread recipes, she has the one with the 2 teas. Of yeast listed as “if you want your bread quicker” so it seems from her explanation that the extra yeast cuts down the time you would let it rise.
Your written recipe for the bread says 2 teaspoons of yeast but watching your video you say to use only a 1/4 teaspoon of yeast, not sure which is correct?
They are two different recipes. Only the “Faster No Knead Bread” has a video.
Absolutely amazing. ! Ive made it 6 times already. Follow directions and you should have a perfect bread! Preheated oven and hot pot with lid is the key. Also after it rests an hour put flour on counter get dough out put flour in your hands and fold in 10 times. Not sure why some have runny dough. Too much water probably. Never had any issues. Crispy and perfect!
When making this bread, is it ok to add cranberries and orange rind, a little sugar, and cinnamon?
Please see the FAQs.
I did everything according to the recipe, but after the initial rise, the dough was really sticky, almost a bit gooey or oozy. It would not hold its shape. I tried adding more flour while kneading, but so much was sticking to my fingers that that didn’t help.
I mixed it initially with my dough hook on my Kitchen Aid rather than mixing by hand. Think this had something to do with creating this mess? 🙁
Hoping to try again, but this is the second time I had this happen. It still baked and tasted delicious. Although it didn’t get the crisp crust.
If you follow the recipe exactly (no dough hook) and stir it gently by hand it should be better. Also, check the FAQs as well for more tips.
Hi Bonnie,
I’m having the same issue and followed the directions to a tee. Perhaps my hot tap water wasn’t hot enough??
In any case, I am still going to back the sticky dough in 15min and pray. Will report back LOL
Best bread ever!!easy to make no mess and its incredibly delish!!! thx jenny i love your recipes
This is the hardest step: “Let it cool at least 15 minutes before slicing.”
Just no, Can not be done.
I thought I should also mention this bread is so very very good. It reminded me of bread I’ve received at upscale restaurants during brunch or lunch. I’m definitely a fan and will be making again soon.
My husband had been trying to make a whole wheat multigrain bread. First batch was heavy, dense and dry. Since then each batch has gotten better. After his first two attempts I found this recipe. I substituted whole wheat flour for 2 cups of the white. (I also snuck in a bit of sugar) Everything went as directed. It rose a little faster than stated and was done earlier too. He loved it!
It was so, so good. I totally showed him up! hehehe
He got his whole eat bread in less time with a delicious tender crumb and crispy chewy crust! The downside to gloating is that now he wants me to make it for him as an alternative to his course seedy bread. (which is actually good if you like that texture and want more fiber).
***** 5 stars
PS. It took until his 5 batch to get his recipe right. He wasn’t patient enough and didn’t knead it properly.
I LOVE this recipe. I’ve made it two times and the only thing was I needed a little bit extra water to get all of it combined. This will be a staple in my house now. I have a toddler and it’s so much easier to start and finish in 2 hours than do it overnight.
Help! First step went great, batch raised up nicely. Then I put flour on my cutting board to make dough ball while oven preheated. Dough preceded to ooze of of board , down my cupboard doors and unto floor! I tried to stop, the slow , sticky goo with floured fingers and hand, and managed to scoop about 3/4 of mixture into a bowl. It’s now sitting there daring to go further. Making a ball out of this seems improbable.
Olympus I erred somewhere, my measurements where accuratevi believe. How gooey is dough supposed to be. Lol. Not giving up, but would like suggestions.
I
Well that’s definitely not supposed to happen. Please look at the FAQs for a solution because this has worked for almost everyone.
Are you sure you used 1 and 1/2 c. of water to 3 c. flour? That is the only thing I can think of. I just made the loaf and it was fine. It is a loose dough but not watery and not eager to move around like the blob. Good lucki.
Just made this yesterday, Great recipe! Simple, quick, and tastes great. What more could you want? Thanks Jenny!
We just made this bread love love love . Thank you Jen what a blessing
I used bread flour, and aerated it as suggest I then put it in my digital scale and weighed the flour in grams 364 as stated. My dough was extremely wet and I wondered if the gram conversion was correct. Every conversion site I’ve looked at for bread flour cups to grams says 1 cup of bread flour = 127grams making a total for 3 cups = 381grams, granted that isn’t a lot of difference but it could account for my dough being overly wet. Not sure the loaf will turn out as it’s in the oven, u do luve at a higher altitude 5,500′ maybe I need to add more flour any thought or suggestions would be appreciated. Thank you
Mine too! I just put mine in the oven and sat down and looked at the reviews and saw yours. How did yours end up coming out?
Just made this bread today. I did not use a Dutch oven. I cut a piece of parchment to fit the bottom of a 2.5 liter Corning Ware. Put the dough ball in and covered while oven preheated. Baked for 30 min. Took cover off and baked for 15 min. Turned out perfect!
I made bread!!! First time ever and now i’ve made this bread 4 times. Every loaf was perfect. And everyone loved it. I added fresh rosemary to some. So easy. And now i’ve sent this to all my friends to try. Thank you. Ciabatta bread next.
You can buy Fleishman’s yeast on amazon or ebay. It ships from the USA but is made in Canada. I paid $20 for a pound of yeast which is a lot. If kept air tight in freezer, should last 6 months. Wonderful yeast! Makes great bread. ( I am not affiliated with the maker or seller. )
If I have sourdough starter, would I replace the yeast with that?I looked in FAQ & in your website before asking this
Thanks in advance
I have no experience with sourdough starter but there are quite a few comments from users who have made it with sourdough. Check this recipe and the “Faster No Knead Bread” recipe.
My bread is actually in the oven right now!! I’m so excited!! I hope it will turn out great!
👍🏼😋
I ordered a Dutch oven on amazon. I made this bread and it came out wonderful. I just love the crunchy crust. Outstanding. Thank you, Jenny, I totally enjoy your videos and you truly can cook!!!! 😍
I just made artisan bread ( Dutch oven ) and it is amazing ! Watched Jenny,s easy to follow U tube video once and I can’t stop smiling . I did it I made a picture perfect bread ! Thanks Jenny !
I have trouble with my dough rising enough, since the only packets of yeast I have are an expiration of 1 yr ago. Can’t find any at the store either (all sold out). So…could I add a little sugar to jumpstart the sluggish yeast or a tiny bit of baking powder to help it rise? Any ideas anyone 😀 ?
Thanks, I figured it out by reading your FAQ page. Great info. Bread came out excellent!!🤗
Great bread!
About the flour: Different flours have different protein % on the label. Usually, 3%, 5-6%, 8% or 12%. I find bread made with 8% and 12% are best. Seems to rise more with the higher protein. That would make sense since gluten is a protein! (I find the 12% more dense and yummy)
I used to butter the top immediately upon removing from the oven, to soften the top crust. For us, the bottom was still a too much for our tastes.
Now, when I pull it out of the oven to remove the cover for the last 10 minutes of cooking, I check the internal temperature. If it’s 195-200F, it’s cooked and I leave it out. This makes top & bottom crust exactly what we like.
Decades of baking recipes have all improved since reading your brilliant instructions to aerate the flour. Thank you soooo much!
Have you baked bread with 12% protein content using flour that is not from wheat?
What is successful, if you did. Also, what flours did you use. And would you share your recipe?
Thank you,
Isabella
Super easy & delicious! This will be a go to in my home!! Thank you for the recipe and support.
I made your fastest no knead bread and added chopped walnuts and dried cranberries. My family loved it. Was so easy. Then I thought I would add spinach and feta cheese to the recipe and I didn’t like that. NOW, for my questions. the fastest no knead recipe calls for 1 packet of yeast but your olive bread recipe calls for 1/4 tsp of yeast. Whats the difference? Could I use 2 cups of wheat flour and 1 cup of regular flour with the other ingredients of your fastest no knead recipe? And if so, would it have to sit longer? I’m just looking for a simple recipe that I can switch up and add a few spices and/or olives, apples, etc. I enjoy your videos very much and love your dry and unexpected humor.
Fay
from Louisiana
Walnuts and cranberries…. that sounds AMAZING!!
Hello Jenny.
I’m new to bread making and baking. I would love to try your recipe. I don’t have a Dutch oven, may I use my Emile Henry cloche baker? It’s two pieces, the base and the cloche.
I love your recipes and videos, of course it goes without saying-love you!
Thank you for shating.
Dawna
Please look at the FAQs for what others have used.
Love It!! so easy and came out perfect – Keep them coming Jenny! I love your recipes and especially your videos…
The best bread I ever made. I can’t believe how easy and it produced such a lovely loaf. A definite keeper in my repertoire.
Absolutely amazing! Made again today – definitely is a staple in our house! You cannot go wrong – quick, easy and flavorful!! Thank you Jenny!!
Your video for this same recipe, says 1/4 tsp yeast.
Can you please confirm which one is correct?
Thanks 😊
This recipe does not have a video. Only the “Faster No Knead Bread” has a video. This recipe is correct as written.