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.
What a gorgeous loaf of bread I made today! And so easy. It tastes like heaven. That chewy crust is to die for. Thanks so much for sharing this great recipe
I love how you can play around with this recipe! Today I used 1 cup all purpose, 1 cup dark rye and 1 cup whole wheat. From another recipe I learned to add 3 tablespoons molasses and a 1/4 cup cocoa powder – for a loaf of dark rye bread.
You just made pumpernickel bread – it sounds delicious!
I place loaf back on Dutch oven once it has cooled down on Wax Paper cutting is much easier crusty top bottom cut able .
Hi. I read your comment. It is not Wax paper you use for baking …it is Parchment paper only. Big Difference. Take care
That is correct. Wax paper should never be used in an oven or with heat – it will melt into the food. Parchment paper is the only one to use.
Hi Jenny made your 2hour no knead bread this morning for the 2nd time and it came out again wonderful. I do put some Beagle Seasonlng on top and we love the taste very much. Thanks for sharing this great Bread Recipe.
Love this recipe! Made many times! Today, I experimented by adding 1 cup rolled oats, three tbs honey, and bumped water to 14 oz. Just came out of oven, smelling amazing!
Why on earth is the bottom of my baked 2 hr recipe hards as h…?
I’m actually cutting into my good bread board I’m sawing through the bottom.
I’ve tried wetting my parchment paper that sits in the bottom of a cast iron pot.
I’ve taken to wrapping my lof in plastic wrap to keep it soft. HELP
Sharon
Please see the FAQs.
I spray my hot baked loaf with a butter flavored baking spray when it first comes out of the oven. Let it continue to cool on a baking rack until ever so slightly warm. Then wrap in saran wrap. Prevents the hard crusty exterior.
I have a bread cuter and it work wonderful never can cut it with a knife.
Just made this tonight, not for the first time either. I added garlic and fresh rosemary. It was wonderful. Thanks for the recipe!
I’ve made this bread and it’s great. Thanks so much for the recipe. Have a question about room temperature. What exactly is room temperature. I use my proofing oven but if one didn’t have that, what temperature would you recommend for the rising? Thanks.
This recipe does not call for rising in a warm spot. Room temperature essentially means not warm. (most rooms are probably in the 68-76F range)
I am in the middle of making the bread. Just plain though. Will experiment later. I am very glad I stumbled on your website! Your recipe for the bread is much easier than the one I first used. I will be following you for more of your recipes and videos
Jenny, I have made this bread 4 times now and its awesome! Never thought little ol’ me would ever be a bread maker but I’ve got you to thank for that!! I’ve shared with all the ladies on Facebook so there will be a whole lot of bread making going on ala Jenny Can Cook! Thanks.
Hi, I made this bread the other day and it turned out great. I was a bit worried though because it was wetter than what I had expected and had a hard time shaping it. In this case, would I add more flour until it’s shaggy?
Hi, I made this bread the other day and it turned out great. I was a bit worried though because it was wetter than what I had expected and had a hard time shaping it. In this case, would I add more flour until it’s shaggy?
Ahhh Jenny, been following you for some time now.
Just want you to know that this is my favorite bread recipe. We really my only one. I have added dried cranberries a nd walnuts sometimes and love it.
We live on a boat in the Caribbean and to get a piece of this home made or boat made bread is wonderful. My oven is small but the Dutch oven just fits and I might have to jury rig it so the bottom doesn’t burn but never lost a loaf yet.
Thanks for the advice and recipe
I make this frequently, and we all love it. Only recurring issue I have is that mine never seems to rise as nicely as what’s seen here. I follow the measurements as described, and the only variation is that I commonly add several tablespoons of diced jalapenos (picked; drained) Water temp is ~125F when added. Cooking in a cast iron dutch oven following described procedures.
Any advice on what I may need to do differently? Tweak to a bit more (or less) of something?
You should try adding sugar. This will feed the yeast and make it work better. I also think it makes it taste better. Start out by adding 1 teaspoon. You could go up to 1 tablespoon but of course the more you add the sweeter it will taste.
This became my favorite bread recipe on my first attempt. The step by step instructions are very easy to follow. Only 4 ingredients including the water. The flavor is amazing. I will be making this bread two or three times a week.
Thank you so very much for posting this recipe and will follow for more…!
Question: Do you slash the top of the bread before baking?
I always slash the bread before baking. (it looks more like the professional ones in bakeries! 😊) Love love love this recipe. I have a loaf in the oven as I type.
Me too!!!! I’m trying it this time not using a kitchen aid because it hasn’t come out as I wanted. It ended up being a little bit raw in the middle and too hard on the outside. This time I mixed everything by hand and I already noticed a little bit of a difference, so I think I just ended up beating the heck out of the dough lol.
A friend of ours who owns a bread bakery told us that slashing helps release the moisture as the bread bakes thus allowing for a better rise and cook through the middle. So, yes, slash away. Use something sharp. Slash with the blad at an angle and go about 1/2” deep. Hope that helps.
I am not a confident bread maker but I have made this many many times and it is my favorite no fail recipe. Thank you for posting this, I get compliments every time and it has built my confidence as a baker.
I have made this delicious loaf numerous times, it always turns out great! I have added fresh garlic and other herbs and I also like to bake it “plain”. I am wondering if I can double the recipe in order to get a larger loaf?
I’ve doubled this before and baked in a 6 qt dutch oven, and it turned out great!
Could you please give me the double recipe for no knead bread (doubled bread)
When preparing the dough it was sticky is it supposed to feel a little sticky? I didn’t see anything about sticking to hands a little in recipe.
Yes, it is quite sticky. That’s why the recipe suggests that you use a pastry scraper. To fold over on a floured countertop a few times.
Hi – What’s the conversion if you’re using Traditional Yeast, not fast rising?
This is my absolute fav bread recipe to make. Super easy and best of all quick! I’m a chef by trade and this just makes day to bread making an ease and I always look forward to it! Thank you!
Hi Jenny,
I tried this recipe for the first time about 2 weeks ago and I’m on my 4th batch as I write this. It’s delicious. I have been using Bob’s Red Mill, unbleached Artisan Bread Flour and it’s delicious! My husband keeps asking me, are you going to make more of that bread today? He thinks I should make it every day! And it’s just the right amount for the two of us for several days. Thanks for sharing your good recipes with us!!
I love this bread but every time I make it, I’m peeling the parchment paper out from under and in the bread. I’ve watched the video and I’m not doing anything different. Anyone else have this problem?
Thanks!
It might be inferior paper. Try Reynolds brand.
I will try that and see if it makes a difference. Thanks
I have 4 friends that want me to make this for them. It is THAT good.
Can I double the recipe??
Hi Sherrie,
YES, you can double the recipe but I wouldn’t go any further than that. It works out just fine when I did it. Just make sure that if you’re going to cook it as one big loaf, you can but I would suggest strengthening your parchment underneath as the dough gets quite heavy. I cooked it in the same pot and lid and gave it about an extra 10 minutes before removing the lid and parchment. Then you go ahead and brown if you want to, or don’t, doesn’t matter.
Good luck!
This recipe is phenomenal and so easy! I make a loaf 2-3x a week. I add a few teaspoons of water to my crock while baking for a nice soft crust, perfect every time!
Love this recipe! So glad I found it. The video for the slower rising one is very helpful. I have tried both all white flour, and 2 cups whole wheat and one cup white. So easy, so delicious. Making a load today for a friend who need a hug; nothing better than warm bread!!!! Thank you so much.
I use this as my basic bread receipe and also often alter it a bit to make rolls and flatbreads as well.
To make basic rolls relatively quick, I preheat my oven to 400, turned it off and crack the door before mixing dough to let it cool, mixed the receipe as described, mixing in a tsp of honey. Then I turn it onto a silicone mat, and use my floured dough scraper to cut into 12 sections. Next, I slightly rolled the sections loosely into balls, place on a pan close together, cover with a dishcloth, and let rise in my slightly warmed oven (making sure it’s not too hot) for about an hour and a half. Then after the dough had risen, I simply turn my oven and bake as normal until done
My husband LOVES sourdough! So I altered the recipe and put 1/3 cup of sourdough discard in place of 1/3 cup of the water and it comes out amazing! He actually prefers this to an actual “real” sourdough bread that takes so much longer and sometimes overnight to make.
I just lightly toss the sourdough starter in with the flour misfire in the bowl before I add the rest of the water so I don’t end up cooking the discard with the hot water. Flawless!!!
Sorry about the name before… I got confused. And I don’t mix the discard with misfire – I add it to the flour mixture – Oops!
Trying out your sourdough idea as I type this….I had to add 1/4 cup more water to get all of the flour mixed in. Now it’s just a wait and see situation. Thanks for the idea.
Do you use the yeast also with the starter?
I see in this recipe it states to use Instant/Fast Rise yeast but in the other longer recipes it says Instant OR Active Dry Yeast, can you not use regular Active yeast in this faster recipe?
I used 2 tsp tradional Yeast and mixed with the water before adding to flour mixture. Warmed up microwave by heating a cup of water for 25 seconds and put mixture in warm microwave for 2.5 hrs .
Formed ball and let sit in bowl while pot heated in stove.
I made this bread for our wood fire oven. It was perfect – light crust and just enough chewiness inside! We loved how it turned out.
I just put the finished dough in a 3-qt ceramic lined pot and baked it for 35 min then baked for another 10 min on a cookie pan tll browned good
Wow! I am rarely this impressed. Just made this for the 1st time. So simple, it looks like a gorgeous sourdough boule that I would gladly buy at a bakery, and tastes wonderful with a texture I can’t even believe that I made without all the rising, kneading, dough hook and stand mixer (that I don’t have). I followed the recipe to a tee, this will remain in my back pocket from now on. For clarity, I know many of us would love a video following this specific recipe, as having watched the video for the other recipe, I had to mentally check myself to not default to the video’s instructions when I was really making this one… That said, I love this bread – thank you for sharing!!!
Stand mixers are such a waste of money and space. Most people probably have them for “prestige” reasons. They take up a shit ton of space on the countertop and they’re not even attractive. People were baking bread and other baked goods long before stand mixers were around. I just wouldn’t want something so clunky and ugly taking up counter space in my kitchen. I like 100% completely clear countertops when I’m not using my kitchen.
Thanks Jenny! I’ve been making my own bread, croissant, pastry, etc. etc. my whole life. You’ve just changed my go to loaf!
This is an incredible recipe! So far I’ve been adding wild rosemary and I’m thinking about caramelized onions next. I’m also really interested to see what happens if I let it sit for multiple hours or use different types of flour. It just seems so easy to experiment with! Thanks again!
Peter, I sometimes add a tablespoon of Everything Bagel seasoning and let the dough rest, covered overnight. Incredible bread!
This is an awesome recipe but my question is whether I can substitute all purpose Almond flour?
No, it will not work. This recipe needs gluten.
I finally got to try out my Danish dough whisk, my ‘real oven’ quit about the time I got it. That’s as amazing tool. I had to bake my bread in my (large) toaster oven using one of the trays from the oven and a metal square cake pan for the cover. For the second rest, I placed the dough on a cornmeal covered piece of parchment and put a bowl over the top of it. I heated the tray and the cake pan in the oven while dough was resting. When that was done I slid the parchment with cornmeal off onto the hot sheet, sprinkled with some everything bagel seasoning, topped it off with the hot cake pan and baked as the recipe called for. It was the best loaf of no knead I have ever made. I wasn’t sure how well a whole batch would bake in a toaster oven so I halved the recipe. It turned out to be just the right size and shape for making muffaletta. I always add a dash of vinegar to my no knead recipe just to give it a tiny bit of tang. I have made dozens and dozens of loaves of this type of bread and trust me when I say it ain’t brain surgery, it’s kinda hard to mess up and even if it isn’t perfect it is still good.
I am intrigued by the addition of vinegar… at what point do you add it?
I’ve been making Jenny’s breads for quite a while now and have a couple of observations.
#1. No knead bread. All are good, however the 18 hour loaf is, I think, the better loaf.
#2. Again, no knead bread….I’m clumsy when it comes to cling-wrap and will NOT use it. I cover the bread dough with a damp kitchen towel AND a 2nd towel and this seems to work just fine for all the no kneads be it the fast, faster, fastest or over night loaves.
So easy to make and so delicious!
I love this bread!!
I ran out of parchment. Can I use a silpat or bake without parchment? Thank you.
You can sprinkle some cornmeal on the bottom. Buying some parchment at the $1 store is pretty easy and inexpensive if you prefer parchment.
Is there any difference in the final product between using bread flour or all-purpose flour?
Not much, really. I’ve used both, and the AP seems to make a lighter loaf. The bread flour was more dense, in my opinion.
I use bread flour. Just add a 1/4 teaspoon more yeast also has anyone tried adding any type of cheese
Hi–Can you clarify these directions:
After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 – 15 more minutes.
Do you mean, lift the bread out of the dutch oven, and remove the loaf from the parchment paper …then return the bread w/o the parchment paper, to the dutch oven, uncovered, and bake it for 10-15 more mins?
Thx.
Yes, put the bread back in the Dutch oven without lid or parchment paper. Watch carefully, I can’t go over 8 mins
Dale,
I’ve made this bread plenty of times. I no longer remove the parchment paper when removing the lid, with no negative impact on the end product.
Good catch! Somehow I missed the parchment paper part, and kept it in the whole time! It came out good that way, but I’m assuming she meant to take it out when you take out the lid. Usually recipes like this, I have always kept the paper in
I usually take the lid off, grab a corner of the parchment paper and give it a yank-it comes right out. Then, finish the last 10-15 minutes without the lid, without the paper.
There’s zero reason to take the parchment paper out and a good reason to keep it in; you’re able to pull the loaf out with the paper.
I have a food ninja that makes bread, do you know if I need to do anything different with the recipe to use the ninja
This recipe never disappoints! A beautiful loaf every time that tastes amazing!
I don’t have a scraper, what else is good to use for the fold over?
Just use a wide, firm spatula in place of a bench scraper.
I use a large spatula. It’s called a pancake turner, but the edge is sorta sharp, and it’s about 4-5″ wide. Works great as a scraper, I use it to clean the countertop after working dough.
Honestly, I used to use the dough scraper and fold it like the recipe says, but I got tired of the mess on my counter. Now, I just fold/mix it in the bowl it was resting in with a spatula and sprinkle in a little more flour because the original recipe adds a little more flour into it when you’re folding (and you need that extra bit of flour to get the dough a little firmer for shaping). It works just as good, and there’s less mess.
I love this recipe. It is quick and I don’t have to think about it too far in advance.
I play with the recipe and add pumpkin seeds and either cherries or cranberries and sometimes I substitute a cup of whole wheat in the recipe. It comes out great. I also used oats in the recipe on occasion, sometimes just rosemary or olives. It works out great. Nice and crusty. I know you have other bread recipes for these, but sometimes I think of it too late and they take a little longer.
Love your recipes.
I’ve made this so many many times and it always turns out perfect.. these are some of the items I’ve added to it… black and white sesame seeds, basil, chopped black olives, rosemary…
The day old bread makes the best French toast ever!!!
Love this recipe! It’s my go-to for quick, fresh bread now. I use a 5qt dutch oven (because it’s what I have) and while the loaf size is always consistent, I wish it made a taller loaf.
I want to try doubling the recipe, but not sure if I should also double the yeast. That seems like a massive amount of yeast!
Just took mine out of the oven it’s the best loaf ive made and i have used this recipe over 30 times! GREAT tip to put a baking tray in the lower shelf, usually the bottom starts burning, today it was beautiful golden. Thank you Jenny for this wonderful recipe, its my go to!!
Note: I have a hot oven, i baked mine 425-450 and when i took the lid off i went the full 15 min instead of 10.
Kat, I place aluminum foil at the bottom of my pot. Fold a couple of layers and you won’t have a scorching issue.
Absolutely love this recipe, thank you. I put a cookie sheet on the lowest rack in the oven and it prevented the bottom from burning (which happened the first time).
This is a very forgiving recipe. I’ve been making it twice a week now for more than a month and it always turns out good. I’ve used AP flour alone, I’ve mixed AP and whole wheat, and I’ve done all whole wheat. Today I’m using 1 Cup of AP, 1 and 1/2 Cup of whole wheat, and 1/2 Cup of milled Flax seed. I also put in some hemp hearts (about 1 Tablespoon). Anything seem to go with this recipe, and so far it has. Looking forward to this loaf.
From .tied .cove, Newfoundland, canada,….made your bread this morning….turned out fabulous…I,m so pleased…followed exactly…thank you so very much…I can,t use my hands at much any more and this was excellent.
I don’t understand the instructions about leaving sitting for an hour and after 40 minutes. So do I let it sit and hour and forty minutes while assuming my oven will be preheated at the right temperature by the original 2 hour mark on the original recipe?
The dough rests for one hour. During that hour, you preheat the oven (do that when it’s rested for 40 minutes and there’s 20 minutes to go)
Thank you for your fast response! 😊
This is my very first attempt at an Artisan bread recipe. I was going back and forth with this recipe and the other one and mostly scared to try . Not because of your recipes bit, from my general anxiety!
I went with this one and I think it may have turned out okay for my first. Thank you!!
I’m making this no knead bread for my husbands spaghetti dinner ( tomorrow night during Super Bowl) if I made the dough tonite and put plastic wrap, is it ok to let it rise overnight and bake tomorrow?
No problem but refrigerate overnight, bring out let sit @ room temps for an hour or two. Now proceed with regular directions.
I let mine sit on the counter overnight as the directions stated…is that ok
I do the same and it comes out great, first recipe I used said to leave it on the counter overnight.
I have made this recipe several time since early Jan 2023. I followed the recipe to a T the first time with great results. The second time I added 1/4 cup sour dough starter and decreased the amount of water the recipe called for by the same amount. It turned out great but not as high. The 3rd time I made this I substituted 1/4 cup Spelt flour and decreased the amount of flour by the same amount. Turned out great; just not as high! I let it rise in my oven with the light on and this works really great! I bake mine in a cast iron Dutch oven according to directions in recipe! I am going to experiment with spices next time!
How can I use some sourdough starter with this recipe? I use both starter and yeast in another recipe I use, but this recipe is easier and turns out better. Maybe use it as some of the liquid? Anyone who has done this?
Thanks!
See my comment above using 1/4 cup sour dough started for part of the liquid required.
This recipe says you proof for 1 hour but the video says 3 hours. So bummed as I planned our dinner around this bread. Making potato soup to go along with this 😩
They are two different recipes. This recipe does not have a video.
This is the faster version of the recipe you are thinking of. This one used an entire 7g packet of yeast. The original recipe only used 1/4 tsp of yeast which means the bread needs 3 hours to process. 🙂
I want to try a variation with herbs. Any ideas? What have you tried? Thanks for your feedback.
I folded fresh rosemary and roasted garlic cloves during the folding process! It was absolutely divine and extremely simple
I just did the same tonight! Roasted garlic & 2 tbsp of Italian seasoning. Perfect!
I actually added a teaspoon of parsley one teaspoon of oregano and about a half to three quarters of a teaspoon of chives to my mix and it came out absolutely delicious my friends think I buy this bread at a bakery and pay a lot of money for it LOL
Is it possible to make this into a free form loaf and bake it on parchment paper covered cookie sheet?