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.
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.
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 $.
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.
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.
I have made this bread several times since I first saw the recipe in January. I have added fresh chopped rosemary to it and kalamata olives in another. I also brush the top with olive oil and add coarse salt to the top before baking. My family loves this bread , thank you for such a delicious and easy recipe !
I don’t have a dutch oven. Can I just bake it on a pizza stone or cookie sheet?
Please see the FAQs.
We love, love, love this bread but since there’s only two of us it develops mold within a couple of days. I’m wondering if there is something I can add to it to prolong it’s shelf life.
Hi Melva! You should slice and freeze your fresh bread to retain freshness and prevent mold. Fresh homemade bread has no additives and therefore does not have a long shelf life.
I have made this once a week for months . I live alone so I cut slices and take them from the freezer as needed.
https://www.jennycancook.com/how-to-store-homemade-bread/
I keep mine in the parchment I baked it in; put it into a zip-seal plastic bag; toss in a paper towel. Keeps fresh for 4 days on counter.
If there’s anything left of it, I toss it into the fridge to use in soups and salads.
I bake a loaf every Saturday.
There are only 2 of us.
I live alone and just use half of the ingredients. It works very well.
I made this back when the pandemic started and I have such fond memories of making it. You kept me sane. I’ve tried it with olive oil. I’ve tried it with fresh grated parmesan cheese and fresh black pepper. No matter which way I made it, I loved it…and I thank you so much for the fond memories during the most stressful time of my life. Jenny you are the best!!!!
Hello,
At Step 4, how sticky should the dough be? Mine is still so sticky, it sticks to my scraper. How much extra flour would be needed at this step.
Thank you
Becca, mine was also very sticky at stage 4. It stuck to my scraper and my fingers. I scraped it out onto the VERY well floured surface, coated the scraper with flour as well as my hands and the upper surface of the dough. Then using the scraper I folded it as suggested then floured my hands again and formed the ball. It was not as sticky by that point. I was able to put it into the parchment and did not loose much dough to my hands. It baked up just fine without adding any further flour than to my hands and the floured folding surface. I would imagine adding more flour would change the light airy consistency of the finished loaf. I hope you ended up with a loaf to your liking!
To better answer your question I used about 3 Tbsp of flour on hands and folding surface and cleaned about 1.5 Tbsp off the surface and hands after putting bread in oven.
Regarding stickiness… I highly recommend watching Jennys video and try to get it the way she has it. Pay attention to the texture of her dough in each step. I found I was not putting quite enough flour in, and it was way too moist, then had to add a lot in the second step.
Once I watched her video a couple of times, I adjusted the flour to get the first step to be more dough like, not so liquid, and it turned out much better.
I was in a pinch for time and used this recipe to pair with seafood crepes.
It was so delicious I’m making a loaf to take to my work buddies!
Hi
I made this bread once before and it was great! My question is can I use half or so wheat flour with the AP flour?
Thanks
Try this version: https://www.jennycancook.com/recipes/whole-wheat-no-knead-bread/
Thanks I will!!
I baked your original recipe using 1/2 ww flour and 1/2 ap flour it is delicious but very dense.
I’ve made your “Faster no knead bread” quite a few times, and it is an amazing recipe! Tonight I made the 2-Hour Fastest version, and all I can say is WOW! I got the most amazing oven spring! That loaf just came to life and kept rising like crazy. Admittedly, I did put a teaspoon of sugar in the dough just in case it needed a boost; I was worried it might not rise well since it’s FREEZING cold tonight. But I don’t think it was needed; your 2-Hour recipe is positively fabulous. Now I get to have fresh bread even when I forget to start it early! Yay! Thank you!
Do you know of a no knead bread recipe that makes 2 loaves of bread
I’ve doubled this recipe twice now and it works just great. All you have to do is to increase the cook time about 10-15 min. Also, you can check the inside temperature of the bread loaf to be about 160*-165* F. Residual cooking will help bring it right up to the proper temperature. Works like a charm. Good luck!
Hi jeanette, would I add 10-15 minutes of baking time with the lid on the pots as I am baking 2 loaves at once? Or with the lids off?
Just made this bread. I added some herbs to it. It came out FABULOUS ! I use to make breads all the time for my mother [ before she passed away ]. She loved home made bread, especially Rustic and Artisan. My grandson has a favorite I make for him. The loaf never last for a day when I make it for him. Thank you for sharing this awesome recipe !
Hi, i just made this bread with spelt flour but is very flat. What do I need to add to make it rise more?
Spelt gluten composition is different than its wheat cousin, weaker gluten and its ability to rise like other flours is weak as well. Often the ‘rise volume’ is 35% to 38% lower giving you a much more compressed loaf. I wish I had an answer for how to overcome the problem, other than using it in combination with another flour.
Ellen, spelt has gluten, but it’s actually more soluble than wheat gluten, which makes the strands kind of brittle. So it’s not “stretchy”, which is what helps bread puff up and rise nicely. If you want to use alternative flours, do some research on the gluten strength first. You can always supplement it with a dose of vital wheat gluten (I often use Bob’s Red Mill for breads that need high strength flour). Hope that helps!
You might try adding Vital Wheat Gluten. Bob’s Red Mill vital gluten is in most grocery stores. It helps retain the steam and give a better airy rise. I usually add 1 Tbs to each cup of all- purpose; not sure if it would work for your spelt substitution
My husband and I love spinach bread…. Anybody try that variation? Can I use frozen spinach? Thanks for your help…and thanks Jenny… you’re adorable (loved the story about washing that old baseball that somebody had signed!)
I need help! I made this bread today and I do believe I followed the directions very carefully…..except for not using instant yeast. I Googled substitutions and it wasn’t in my cabinet: I used what I have. We are in the middle of a blizzard in Boston and popping out to the grocery isn’t an option. So: my bread looks like an overgrown mushroom cap. Thanks for any help you can give me. BTW: I want to shout out Jenny for this wonderful site. I remember when she was on ttv and she was a rock star. TXXXX!
Any one tried this with sprouted spelt flour?
Have had every issue you can but now sifting flour and bottled water this bread is a true success. One batch that I had water over 140 I just left on counter 2 days later the yeast came back to life and the bread was wonderful. Thanks so much for your assistance.
When I don’t have the time or energy (which is often, haha) this recipe never fails. Thank you so much for sharing this with us!
I have loved this recipe for the past 6 months. I’ve made it almost every Sunday and my husband and I love it. He was recently diagnosed this past week with Type 1 Diabetes so I’m looking for a lower carb option. Does anybody know if this recipe works the same with almond flour or would I need to change something?
Almond flour would not work in a yeast bread. Maybe look at gluten free flour products.
Check out you tube videos of ketogenic woman. Her special bread recipes are a much better alternative for someone with blood sugar issues.
I am a 70 year old woman who after a lifetime of preparing meals from scratch does not want to spend any minute longer in the kitchen than I have to, and with everything becoming so much more costly I remembered this fabulous recipe and made it again tonight. I used the super-fast method and it again turned out fabulous! I am out of many key items so I just accompanied this wonderful bread with a cheese omelet and some home-grown bacon, It was delicious! Demonstrating once again that you don’t need fancy stuff to make a delicious meal…
This is the best recipe I have used for white bread. It’s so easy. I live in a high altitude city and I added 5 minutes to each of the bakings (3) for a total of 15 minutes more and baked at 410 degrees. It’s delicious. Thank You Jenny.
One of the best, make it often. Thanks
I discovered this recipe during the 1st covid lockdown spring 2020. I was looking to learn how to make bread and came across your website. I have made this so many times, making different variations and it’s always a hit. We particularly love jalapeño cheddar and today for Christmas I added rosemary and garlic to go with our prime rib. Thank you for a delicious and easy recipe.
Yay! I was wondering if I could add rosemary and butter to the bread. Glad you commented!
I have forgotten to warm the vessel first before putting it in the oven! Can’t believe I missed that step! Did I just waste the dough? Enjoying your YT, thanks for the recipes!
I think it would be fine unheated. Heating causes the bottom of the bread to get really crusty. If you don’t mind that, don’t worry.
Thanks for this comment. I was just trying to figure out how to make it less
dense on the bottom. I will try it on today’s bake.
Preheating the pot also produces a burst of steam when the dough does in, which makes for a hearty crust. I think you’ll get a perfectly acceptable loaf without it. This is a pretty robust recipe.
This is my go-to bread when I want a quick, yeast bread. I love the crusty crust and the texture of the crumb. It’s also a beautiful looking bread. Thank you for this easy recipe that works every time!
Thank you for this recipe. I just tried 1 cup each rye, bread and unbleached flours. Also added 1 T of Goya perfect seasoning with pepper plus 1 T salt. The texture is exactly what I was looking for – not too dense. I have no reason really to ever buy bread again as this is so easy plus I kinda know exactly what went in. Cheers and happy holidays to you and yours.
Can this bread be reheated for a later time? Thinking about making several loaves at one time and either vacuum sealed to put them in the fridge or freezer. Or vacuum sealed the individual loaves of bread and placing them in my pantry. What are your thoughts? Thank you for the recipe.
I do know that this bread makes great toast.
I think If you defrost the bread completely, then sprinkle water or spray with water bottle then reheat in oven at 300 for about 8 -10 minutes the crust will be crunch again. Heaven!
Do not try to vacuum seal fresh bread. I tried and it turned into the size of a softball. Ha, ha. I was laughing and crying at the same time. Wasted a loaf of bread. Maybe freeze the loaf first?
I bring this bread in to work all the time. My husband told one person that I pick it up at Panera and pawn it off as my own. The gal now doesn’t know who to believe…lol. I’ve started making this and taking a couple of loaves each week into church to give away. Had a lot of requests for the recipe.
Dear Jenny,
I have been making this no knead bread for over 2 years, about once a week. It comes out perfect EVERY time! Once it didn’t rise as high, but was still edible 🙂 I just threw out that yeast and never had a problem since. I have used white AP flour, half whole wheat and half white, sometimes bread flour, upon occation I add seeds and nuts. The point is…this recipe is so baking friendly, tasty and easy, anyone that fails must be over thinking it!!
Many of your other recipes are just as tasty and eazy. THANK YOU JENNY.
Blade,
Over 50 sucessful boules/loaves
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.
Key is to aerate flour. Just take a large spoon and mix flour about. Then carefully pour spoon by spoon into measuring cup. Also one key step. Use a thermometer to check water temp. Ideal at 125F.
I use a liquid measuring cup for the water and dry cup for the flour. They are not interchangeable in baking.
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,