2-HOUR Fastest No Knead Bread

2-HOUR Fastest No Knead Bread

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

2-Hour Fastest No Knead Bread


  • 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)


  1. Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 1 hour.
  3. After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

1,232 Comments on "2-HOUR Fastest No Knead Bread"

  1. JP

    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.

    • Jenny Can Cook

      Please start with the FAQs You should find a solution there.

  2. Linda G

    This is the best recipe. I followed the recipe and I did not take long too make. I love this bread. Thanks so much.

  3. Maria B Rugolo

    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. ❤

  4. Pat Warwick

    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!

  5. Cheryl W

    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

  6. Susan Hissam

    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. 🥖

  7. Jan

    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,

  8. Olivia

    I’ve made this many times and it is delicious. Currently, have a loaf baking. I incorporated Everything Bagel herbs into hread!

  9. Englan Sanchez

    Has anyone ever added everything bagel to this bread?

    • Cody

      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?

  10. Starsa

    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!

  11. Lavona

    I like to use my 14″ dutch oven and make a ridiculously huge loaf of bread. Makes me feel powerful.

    • Rachel

      I cannot like this comment enough! Rock on sister.

  12. Diane

    Easiest, best quick bread recipe! Easier than biscuits! This and a pot of homemade soup makes for a great family supper

  13. Amy

    After the first rise, can I put it in the fridge until I’m ready to bake?

  14. Christine

    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.

    • Denise

      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.

    • Christine

      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.

      • Lynda

        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.

    • Deb

      Christine, did you check the temp of your water so it was 130 degrees?

  15. Matthew Zimmerman

    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?

  16. Carolyn

    Can I double the recipe for a larger loaf?

  17. Blissful1

    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!

  18. Sandi S

    I love this recipe! I’ve made it at least a dozen times and it is great every time.

  19. Nancy

    I made this recipe the extra short way and it was delicious. Will this recipe work with wheat flour? Thank you.

  20. Leigh

    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 .

  21. Jane

    This is the BEST bread recipe ever!!! I love so many of your videos and recipes Jenny. Keep up the great work!! 👍

  22. Trish

    Do you have a gluten free version of the Faster No Knead Bread recipe?

    • Danielle

      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.

  23. Caroline

    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!

    • Jenny Can Cook

      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.

  24. Ann

    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.💕💕💕

    • Renae

      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.

  25. Stacy

    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).

  26. Cathy

    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

  27. Sleepless

    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!

  28. Carmen the noob bread maker

    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!

  29. Barry

    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.

  30. Logan C

    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.


  31. Memeforsyth

    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.

  32. Bread loving Mom

    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

  33. MommyKat

    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?

    • Ashley

      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!

      • MommyKat

        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!

    • Jennifer

      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.

  34. Gretchen

    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!

  35. Eric

    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. 🙂

    • Annie

      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

  36. Christine

    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

  37. Beth

    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!

  38. Nana L

    Do the ingredients need to be changed a little to use in a bread machine for the dough portion?

  39. Jess

    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?

    • Jenny Can Cook

      Please see the FAQs.

    • Wendy

      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.

    • Kerry

      I put a cookie sheet on the bottom rack of my oven. And I have no more dark bottoms on my bread.

  40. Pat

    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!

  41. Miley K

    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!

  42. Jane Roth

    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 👩🏽‍🍳👨🏻

  43. Nasrim

    Perfect and easy

  44. Sharon

    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

  45. Anna

    Can you freeze the dough ball to bake it later? Or is it best to bake it & freeze it?

    • sheesh

      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.

  46. Jomick

    Amazing as always! This is our go-to bread and it turns our perfect every time! Thank you so much for the recipe!!

  47. Christine

    Easy peasy! I’ve made this several times and it turns out excellent everytime! Thanks for sharing!

  48. Mila

    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!

    • Miz Jeanne

      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? 🍞👑

  49. Allie K

    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!

  50. LuLu

    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.

  51. Ed

    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.

  52. Sylvia

    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.

    • Claudia

      Thank you. I’ll try it.

    • Wendy

      I also found that when the bread is done I leave it in the parchment on a cooling rack and the bottom stays softer.

  53. Claudia

    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.

    • Wendy

      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.

    • Miz Jeanne

      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. 🍞👑

  54. JC

    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.

  55. Jen

    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!

  56. Sherin

    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.

    • Jenny Can Cook

      Please see the FAQs for “I Don’t Have a Dutch Oven” suggestions.

  57. Lisa

    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.

  58. Lisa

    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 🙂

    • JC

      I made it with Damn Delicious Clam Chowder. Delicious together.

  59. Terry

    My question is, do I need to double the recipe for a 7 quart Dutch oven?

  60. Richard

    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.

    • Jenny Can Cook

      Did you look at the FAQs?

    • Wendy

      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.

  61. Laura Sisco

    Just came out of the oven. Looks and smells good, can’t wait to try it. Thanks for the easy recipe.

  62. Terry

    I left the parchment in and it turned out great! It was nice and brown and crunchy all over

  63. Terry

    How do I remove the parchment paper when I take the lid off without disturbing the bread

    • Robin

      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.

    • Barb Shamy

      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.

    • Svea

      I do not remove the parchment paper at this step, never had any issues.

    • Leon S.

      I just slid the parchment paper out from under the loaf.

  64. joe

    I substitute a packet of Instant sourdough yeast.

  65. Jenni with an i

    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.

    • CGW

      . . this is my “go to” for Cranberry Walnut Bread. . I add 2 Tbsp turbinado sugar for a little added sweetness.

  66. Kristal P

    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!

    • Chance

      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.

    • Breakingaway

      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.

  67. Beth

    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

    • Cristi

      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!

    • Laura Sisco

      I used a Corelli dish and my bread turned out fabulous, crusty top and soft inside.

  68. Jocelynn B

    New to baking here👋can this recipe be doubled?

    • Cmyll

      I usually make twice the recipe in 2 different bowls. I add different types of cheese to the second one, so good!!!

  69. Jane

    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.

  70. John T

    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!

  71. Peggi

    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 🤦🏻‍♀️🤷🏻‍♀️

    • Jenny Can Cook

      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.

    • Judy

      You drop the temp to 425
      And bake 10 minutes less.

  72. Michael

    I skipped the pot heating step and it worked out great too!!! I have done both and they seem to be the same. I would like to get more lift for a fluffy bread with this recipe. Do you have any suggestions Jenny?
    Thanks so much!

    • Michael

      PS Jenny, this is now my GoTo bread recipe. I have never failed! This bread tastes so good. I made combinations with rosemary, cheese, garlic, sesame seeds, chili sauce, wasabi and kosher salt. I even let it sit for 24 hours and it STILL turned out amazing!! The only thing I need to watch is the wetness of the dough. Sometimes it needs more flour and sometimes it ‘kneads’ a lot more flour:) Regardless, your recipe is AWESOME and THANK YOU for sharing. I went from knowing nothing about this recipe to mastering it immediately so you were right…even a monkey can do this LOL!!!

      • Dena

        At which point do you add the rosemary, or other ingredients?

  73. Maria V

    I make this bread all the time and the family loves it. Thank you so much Jenny. Also, I’ve been making your baby back ribs for a few years now and it is another family favorite! Wish you would put out more videos on YouTube. I’ve always been a fan of yours!

  74. Brad&Tammi

    If you like a light fluffy loaf ,one must take days, if at 2 o’clock you decide to make fettuccini and want a damm good loaf of fresh bread this is your huckleberry. Made this a bunch makes a great pan fried sandwich. Smoking French toast.

  75. Lorraine

    Jenny, do you leave the oven temperature at 450′ while baking the bread? RSVP. Thank you. Lorraine.

  76. Charlotte

    This is brilliant! Thank you so much for posting this.

  77. Ari

    This recipe was a delight! I didn’t have a Dutch oven Or parchment paper so I just put it on an iron skillet With foil as a “lid” as is. Turned out amazing! Thanks so much for the recipe! This might turn out to be my regular everyday bread

  78. Lola P

    I absolutely love, love, love this recipe. I have made this bread several times and it always turns out perfectly.
    Thanks Jenny 😊

  79. Naomi B

    Awesome bread! I was SO happy to get your 2 hour, no-knead, Dutch oven bread recipe. I had wanted to try no Knead bread but the recipe my daughter used required raising overnight. I was not up for that! After watching your video and making my first loaf 🍞 was hooked. I have been making 2-3 loaves per week since! I made one alteration to the recipe, I added 1 tbsp of white sugar to the dry mix. Just a matter of flavour for me. Thank you very much for you recipe! I am submitting a picture also.

    • Lola P

      I also add sugar (raw) and I add some parmesan cheese in the dough. When it is time to Christ it I sprinkle some cheese on top.

  80. saltcitysailor

    Excellent recipe. Thanks for your work on this.

    As a variation, I added about 1/2 cup of sugar, 1 tsp of cinnamon, and 3/4 cup of raisins to make cinnamon raisin bread. I stuck with the 130 grams of flour per cup. The sugar made the dough sticky, but I went with it and added a little flour when I worked with it to form a ball. The crust did not harden over like the regular recipe, but That was not a bad thing for me.

    It is outstanding toasted.

    Again, thanks for your work on this recipe. Each Sunday I bake a couple of regular recipe loaves to give away to neighbors who need a little lift. It is always a hit and much appreciated by them, and it doesn’t take a ton of time out of my day to lift the spirits of my neighbors.

  81. Shirley

    Love all of your bread recipes. They never fail!
    For those ecologically minded folks, try this instead of a new piece of plastic wrap for each loaf (I make a new one every few days and began to feel guilty about the waste.)
    Dollar stores sell plastic shower caps in packages of 3 or more. These fit nicely over a bowl and are easily hand washed. I have been using the same one for months!

  82. dw

    I don’t often comment on recipes, but this was GREAT! At 4pm I decided I wanted bread, and looked for the fastest recipe, and this was it. The only alterations I made were to press the loaf into some cornmeal before putting it on the parchment (I love that crunch on the crust), and after the 30 minutes of baking I took the whole loaf out of the dutch oven and put the naked loaf back in for the last 15 minutes, because I like a nice dark crusty loaf. It was amazing! Thanks!

  83. Vicky

    I made this today, I used my LC sauteuse, it is nice and crusty on the outside and soft on the inside. This recipe is a keeper. I don’t have the patience to wait for hours and hours before I can eat a piece of bread. Thanks, Jenny for a fabulous recipe.

  84. JOHN

    can you use wheat flour instead

    • Renee

      I used whole wheat (hard red winter wheat) and it is great.

  85. karen

    I just put the shaped loaf and parchment paper in my cold DutchOven put in cold oven set temperature to 450. After 40 minutes I remove the lid and bake another 15 to 20 minutes or until internal temperature is 2OO degrees. No burns this way.

  86. Liezel May

    This was my first time ever making bread and this was so easy and turned out fantastic!!! Wish I could post a photo. My entire family gobbled it up while it was still warm. Next time I’ll have to make more.

  87. Judy

    Love the bread! Any way to make it into a long loaf instead of round?

    • Tilda

      After it set for the first hour I shaped rolls and let them rise in my romertopf. Came out perfectly! I’m trying cinnamon rolls next.
      I imagine you could shape it into loaves, braids, Jenny has instructors on how to cook bread in 2 loaf pans.

  88. Janet

    This was my very first time making bread and it worked! I had my worries as I don’t have a real dutch oven and I didn’t have any parchment paper either.

    I used my Lagostina pot and lid which are stainless steel and happen to say dutch oven on the bottom.I used a floured tea towel to transfer the dough to the pot and it worked well with no sticking. I also put some flour in the bottom of the pot and tin foil over the pot then the lid to seal it better.

    Thanks for this recipe. It was absolutely delicious.

  89. Kathy

    Can you help me calculate the nutritional value, specifically the carbs? Thank you

    • Rich

      Hi Kathy

      The analysis for one loaf of bread is as floows. Since nutritional information is based upon serving size, take the number of servings you get out of a loaf and divide the total calories and other information by the number of servings. The nutritional information will not be exact as loaves are not uniform in shape and slices vary a bit. But this should be a guide for you. I used 390 Grams of flour for the calculations.

      1 Loaf of bread

      Fat….3.6 Grams
      Saturated Fat..0.6 Grams
      Sodium…2344 mg
      Carbohydrates….276.1 Grams
      Fiber…10 Grams
      Sugars….1 Gram
      Protein…37.1 Grams

      • Jenny Can Cook

        On the fiber, I don’t think there are 10 grams of fiber in this loaf if using bread flour.

        • Rich

          Good Morning

          Bread flour (white) has 3.6 Grams of fiber per cup. This recipe, 390 Grams of flour, is 2.89 cups. A loaf made with white bread flour will have 10.404 Grams per loaf, slightly more than all purpose. Following is a breakdown for most common flour for breads.

          Whole wheat flour has 12.8 Gram of fiber per cup
          All purpose white bleached flour has 3.4 Grams of fiber per cup

          I like mixing Whole wheat and bread flour for this recipe.

  90. RealtorChrisNelson

    I’ve been making bread regularly for years and a couple years ago started playing with no knead recipes. Your video was what convinced me to start. Thank you!
    This is a very forgiving recipe and here are my findings on substitutions and variations:
    1. The extra yeast definitely shortens the process and I’ve already been doing that for a couple years.
    2. I never buy the more costly bread flour any more, AP always works great.
    3. You can substitute whole wheat and/or rye flour up to about 1/3 of the total, and have no problems with rising or texture.
    4. To adjust loaf sizes, just keep the flour to water ratio at 2 to 1.
    5. You can substitute 1/2 cup of milk for the same amount of water.
    6. You can substitute an egg for 1/4 cup of the water, just don’t heat it.
    7: Finally, sourdough! I keep a 50/50 hydration sourdough starter in my fridge in a 1/2 full, quart Mason jar that I feed weekly. When I’m ready to use it, I feed it with a cup of water and a cup of flour and leave it on the counter for about 1/2 a day. For the loaf recipe, I substitute 1 cup water and 1 cup flour for 2 cups of the starter. It isn’t as “sour” as a traditional 2-3 day loaf, but it’s ready in 2 hours!

    By the way, I just had a toasted slice of sourdough whole wheat rye with my breakfast. Delicious, thanks again for the inspiration!

    • Francis D

      Try a little beer sometime! I used 1/2 cup and it rose a bit more and was a little sweeter. Cooling a loaf now and will sub a little whole wheat next time. Thanks

      • Angie

        Curios if you substituted the beer for the hot water?

  91. Linda L

    This recipe is magic! Love it, but your suggestion for the oven thermometer was the best. My stove is relatively new so I figured it was accurate.
    Boy was I wrong. That thermometer has changed everything.
    Thank you.

  92. Jo

    How come my dough is not sticky like yours?

  93. Wendy

    I just made this bread came out fantastic! Thank you

  94. Break Baker - NJ

    This worked perfectly! I made mistakes on the first 2 attempts by not following instructions exactly, but recovered with my third!
    The best part of this is that you don’t have to wait a long time to check results and tweak your actions.
    Just ate it with Goat Cheese and Grilled Asparagus and Zucchini
    Thank you Jenny, you are a genius!

  95. Sylvie

    Easier bread recipe I’ve ever tried. I have tried out several spices and cheeses. Our new favourite is fresh Rosemary and fresh parmesan cheese. I add these ingredients as I form the ball and place it on the parchemin paper. Gave some breads as Christmas gifts to neighbours… I just love this recipe so thank you!

  96. Alf

    My goodness, this was incredible and incredibly easy. I didn’t have a large enough Dutch oven so read the FAQs and used a roasting pan. It came out perfectly…crisp and toasty on the outside and melt-in-your-mouth soft on the inside. It was great for sandwiches but also with just a bit of olive oil.

    • Alf

      Oh, and I might add that if you have silicone lids then you don’t need to bother with plastic wrap to cover the dough.

  97. Jim McWilliams

    Just made it again for the 20th time. So simple and so very delicious. Just waiting for it to cool down a bit so we can have a warm slice with my wife’s home-churned butter. Beyond yum.

  98. Wendy

    Has anyone tried doubling the recipe to make a larger loaf? Would the baking time need to be increased? If so, by how much?

    thanks for any feedback

    • Mercedes L Garcia

      I have doubled and split the dough in half and used another dutch oven. My family enjoyed both breads.

      • Wendy

        I was hoping to make a larger loaf. I guess I will have to experiment.

        • Jenn

          Did you try a larger loaf? I’m wondering if I can double it for a larger loaf as well. Let me know! Thanks!

          • Wendy

            I have not yet. A little bit unsure of baking time. Will do it sometime lol

          • Wendy

            I found this recipe for the standard “no knead” bread that is doubled. I think that I will try it but exchange the fastest method for the prep time. This one bakes for 40 minutes covered and then 10 – 15 minutes uncovered at the end.
            here is the link:

          • Wendy

            Today I doubled the recipe. I also increased the bake time by 10 minutes. will have to wait until it cools to see if that was adequate. Makes a much nicer loaf.

            • Chuck

              Wendy, you posted that you doubled the recipe and increased the baking time by 10 minutes. I can’t find where you posted the end result. Was the 10-minute increase enough? I’d like to try doubling the recipe myself and am wondering about the baking time.

  99. Raine

    Has anyone tried this in an airfryer? If so what temperature and cook time would you suggest?

  100. Rick

    Came across this by accident. What’s funny is when she says it doesn’t matter how it looks it doesn’t matter if you think you messed it up just go ahead and bake it anyway oh my god it’s amazing My friend and I barely left any for the next day I’m getting ready to make my second now. This time going to try raisins cinnamon and walnuts thank you thank you thank you

  101. Ann M Wilkening

    Wow, I have been baking bread for over 35/years. This is simple, delicious and easy. Thank you.

  102. Francis D

    Anyone try making two smaller loves vs one large? Want to share with a neighbor. Thanks

    • Francis D.

      Well I split the dough for the last rise and ended up with two wonderful smaller loaves! My single neighbor loved it!

      • Jennifer

        Was the bake time the same for two smaller loaves?

  103. Rich

    Hi Jenny

    Thank you for your hard work and generosity. I am Polish, parents came from Poland. I bake and give away bread to neighbors. One tip, if you add 1/4 teaspoon of “Fruit Fresh” to the dry ingredients, the bread rises higher and the ascorbic acid helps it have longer shelf life. If you cannot find “Fruit Fresh,” grind up a 500mg vitamin C tablet and add to the dry ingredients, as this works just as well.

  104. Sheikadawn

    This is the fourth time I have made this bread. It’s the easiest, tastiest he made bread that I have ever made!

  105. Wreatha

    Can you bake without using Dutch oven?

    • Jenny Can Cook

      Please see the FAQs.

    • Lovieruttman

      I’ve made a few similar versions of this recipe, all came out good but last night I made this recipe and doubled it to make 2 loaves and its AMAZING!! I am currently making 3 more loaves my friends and family went nuts over this bread!!! I don’t have a Dutch oven sadly so I put a boiling pot of water in the bottom of the oven and the bread loaves on the middle rack and they came out PERFECTLY!! I also took the bread out about 5-8 minutes before it was done and rubbed some stick butter all over the tops and put it back in to finish cooking and both loaves were gone in 20 minutes everyone loved it so much!! Tomorrow I am going to try cheddar jalapeno bread using this recipe

    • Dorothy Perreault

      I made this without a Dutch Oven and put a pan of water in my oven but I went out and bought a Dutch Oven and glad I did. The difference is amazing!! Bought another D.O. here in our Florida home so I can make Artisan Bread. Thank you Jenny for this fabulous recipe. Started making this through Covid. I have a loaf ready to go in the oven any minute…..yummy!!

  106. Jimdus

    Uuugh, this is sooo good! I’d stop buying bread from the grocery store if you can tell me how to store it. I cover the open end with plastic and put it in a brown paper bag, but by the next day the crust has lost its magnificence.

    Is there a way to store the baked product and maintain the crust integrity?

    Is there a way to bake only half (third) and save the rest for another day?

    May the Force be with you,

  107. Karla T

    I’ve done at least 7 loaves so far in this pandemic! My family loves this bread! 😊

  108. Jude

    Jenny, you are wonderful.

  109. Racquel

    When baking on convect, is the temp still 450 or should I go down to 425? Thank you for any help!

    • Ashley

      I use 450 in my convection oven, and it works. I have a 5 quart traditional (not enameled) Lodge Dutch oven that I use.

  110. Neesh

    This bread was delicious! Finished it all with dinner tonight. Only thing that went wrong was the bottom was very hard, like had to cut it off hard. Anything i can do to fix that?

    • Jill Van Arsdale

      The same thing happened to me the first time!!

      So the next time, I put 3 sheets of parchment paper underneath the bread and brushed a little olive oil on the bottom and that seemed to help!

      • Wendy

        Do you mean that you brushed olive oil on the bottom layer of parchment or on the bottom of the pot? I made my first loaf today and the bread was wonderful and the crust too hard to cut through easily.

        thank you

    • Tyler

      You can also put a cookie tray on the bottom rack of your oven so you don’t get a burnt or too hard crust! It works for me every time!

  111. Laura

    Sadly this was a flop. I make Dutch oven bread once a week usually but wanted to try a faster version. I had to almost double the flour in this and it still poured out of the mixing bowl almost a liquid. Will have to stick to the tried and true longer version I usually use.

    • Maggie

      Just chiming in to say, maybe it’s worth another try? Following the recipe exactly (aerating the flour is a must), this recipe has never failed me. It’s odd it would be so liquid as to “pour” out of the bowl. I bake this bread twice a week, and we love it! Good luck!

    • Char

      I used bread flour and a rough 1/2 C scoop of Turkey Red whole grain totaling 390g weight. The dough was light and sticky but sprinkling a Tbsp. of flour on the board made it handleable with the bench scraper. Try weighing the flour.

    • Cherie

      I make this bread all the time. Sometimes I do the faster version. I don’t deviate at all and it always comes out perfect. I don’t know why yours was such a flop. You should try it again. It really is worth it. Good luck…

    • Jenny Can Cook

      Here are some solutions: https://www.jennycancook.com/no-knead-bread-solutions/

  112. Lenore

    LOVED this simple and delicious bread. Now why on earth would I pay 4.99 at Whole Foods when I can make this just as easily??? Love you Jenny!

  113. Prachi Chahil

    I’ve made this bread twice and it is just fantastic! Both times I’ve added cheddar cheese, jalapeños and garlic. Huge hit! The reason I decided to make the bread is because of your YouTube video. Love your personality!

  114. Patricia Dove

    Made this yesterday awesome, the only thing was when I went to knead it after sitting for an hour it was very very sticky I am sure I used the right amount of water, also any tips for not getting it so crusty on the bottom, can’t raise the rack any higher don’t have a big stove as I live in an apartment.

    • Patricia Dove

      Made this again not sticky it was very good. Made a whole wheat yesterday I used 1 1/2 cups of bread flour and 1 1/2 cups of whole wheat turned out very good. Had a few attempts at your different bread recipes this one for me is the best. Thank you Jenny. ??

  115. Brad Daquila

    When I first discovered this recipe there where a handful of comments on this site, since the virus I see there are thousands good job everyone for getting back to what’s important. My greatest joy has been my time in the kitchen cooking and baking wonderful food for family and friends.

  116. Nancy P

    Easy peasy and very good even after freezing left over fresh . Sprinkled “everything but the bagel” seasoning over top upon oven removal, next time will add a bit more sea salt to top too. Thank you! i sifted the flour before reading how to airate but it turned out just fine

  117. Marianne L

    I’ve made over a dozen loaves of this amazing bread during the COVID-19
    Pandemic. I have added garlic powder, onion powder, dried dill weed,
    Dried basil, grated Parmesan & every loaf is delicious. Wrap tightly in plastic wrap or foil & keep refrigerated because it spoils quickly!

    • Cammi

      Could you please tell me how much garlic and parm you used? TIA

  118. Mitch

    Can I adapt this much quicker recipe to a fruit and nut type of loaf?

    • Julie

      I made this exact recipe with dried apricots and white chocolate chips and it was so good! You can really add just about any dried fruit, nuts, or chocolate chips.

  119. Sharon Juarez

    Well, I did make the bread with AP flour today and just took it out of the oven. I baked both breads for the same time…30 minutes the first time, 10 minutes without the top and paper. The AP bread got more done and stuck to the bottom of my Dutch oven. Next time I’ll just cut back on the cooking time.

    I also am attempting to make the crusty rolls. These, I used 1/4 tsp yeast and cool water. I’m going to let them sit overnight and finish them off tomorrow. I’m looking for my third winner!!!

    • Wendy K

      The crusty rollls are delicious. I cut down on the cooking time. I must have a hot oven!

  120. Sharon Juarez

    This is the easiest and BEST TASTING bread I ever made! Thank you. I made a loaf yesterday using bread flour (it’s all gone). I am right now making another loaf using AP flour so I can see the difference.
    I also bragged so much about it that two of my friends have asked for your recipe!

  121. Sue G

    Loved the idea about the parchment paper basket, but I added olives and cheese to my bead and it stuck to the paper on the bottom?

    • Jenny Can Cook

      That may not be from your additions. It’s more likely an inferior parchment paper. Try Reynolds brand.

    • Jeanne

      Sprinkling a bit of corn meal on parchment before putting the dough on it will keep it from sticking

      • Ilona

        My Dutch oven, due to neglect, is very…very dark. I cut a circle of folded parchment..4 circles and then the sheet for the bread. I tried the cornmeal “trick” first and the extra parchment did better. Keep baking and sharing.

        • Iris

          I soak my white enamel (Le Creuset) pots with bleach and or mix of bleach and water to the brim for several hours or overnight and they remain white and clean. Removes all stains. Pots look amazing after 40 years! Works on my china casseroles too.

      • Ilona

        My Dutch oven, due to neglect, is very…very dark. I cut a circle of folded parchment..4 circles and then the sheet for the bread. I tried the cornmeal “trick” first and the extra parchment did better. Keep baking and sharing.

        Anyone know how, when and where to add cheese ?.

    • Julie

      I agree it must have been your parchment paper as I add olives and cheese and it’s never happened to me. Try again. I use that brand she mentioned as well as the Kroger pre cut sheets.

  122. Jim wright

    I made this bread several times awesome
    Have even customized it to make cheddar jalapeno love love this bread

  123. Patricia

    I just made this again. Fabulous recipe. So easy. This can be rising and baking while making a dinner. Everyone loves it and I can use some of the inside for putting into my homemade meatballs. I do use 00 Flour. It can be found in supermarkets and specialty Italian stores. It has more protein in it than white flour. I did try it with “bread flour” found in the supermarket, however, it did not come out as good as when I use the 00 Flour.

  124. Helen

    This recipe is fantastic!!! Love it! I added caraway seeds for a rye bread, and another batch I added roasted garlic. Your recipe is soft and chewy, and I absolutely love it! Thank you! Will be looking for other recipes from you!

  125. Maria from Montreal

    I’ve made this bread so many times and it always turns out perfect! I use the microwave proofing method. It’s fail proof. I heat a small bowl of water in the microwave on high for 120 seconds. Once the water is heated, I place the covered bowl of dough into the microwave, leaving the bowl of water and close the door. Let it proof for 1 hour and then follow the rest of the directions in the recipe.

    Another change I make is I use the convection oven at 450F and bake for a total of 30 mins with the lid on. That’s it. I take it out after the 30 mins and the bread is perfect.

    • Charlene

      What do you mean by you “proof” the bread in the ? What does that do and why do it?

      • Sandy

        Proofing means the same as rising.

      • Jenny Can Cook

        The word “proofing” can have two different meanings in baking. In this case, she means proofing (resting) the dough but you can also test your yeast for viability by “proofing” the yeast in warm water and sugar. (in case anyone isn’t sure)

  126. Barb

    Easy, tasty, fast. My family thinks I am amazing. (But I think YOU are!)

  127. Bette

    Hi Jenny
    On you video use say 1/4 yeast.
    On your written receipt you have 2 teaspoons of yeast!
    Which is correct???
    Thank you

    • Jenny Can Cook

      These are two different recipes. There is no video for the 2-hour recipe.

  128. MS

    Thank you SO much for this! It’s a perfect version for my warm kitchen here in Arizona. I had really been struggling w/ the original No-Knead recipe, as it fermented too quickly. Now I’m a happy baker again!

  129. Connie

    Thank you, Jenny!
    My awesome friend, Lisa, shared your bread with me. I started to make your (aka Lisa’s bread) and sharing with my friends/family. Everyone loves IT!!! Thank you to you, your team and my friend, Lisa, for creating and sharing so much joy during this different time. I NEVER made bread before; there is not going back, now. I am trying out more your recipes; so exciting!!!

    Stay healthy and Safe; Keep making with us.

  130. Maria B Rugolo

    First bread recipe using a dutch oven. What a difference it makes. Fantastic bread. Couldn’t be easier or quicker to turn out such a tasty and crispy bread.

  131. Karin

    Could I substitute the bread flour for whole wheat or 1/2 and 1/2? Would that change the yeast amount or anything else? Also, could I add some grains? Newbie bread maker here. I’ve made whole wheat a few times and each time it just doesn’t rise well. Thanks, Karin

    • Linda

      Yes you can substitute whole wheat flour for some of the white. You will need more water. Add a sprinkle at a time to the ball until it isn’t dry.

      I use 1/3 whole wheat and 2/3 bread flour.

      Yes, you can certainly add grains!

  132. Kelly

    Hi jenny. I love the bread recipes and I’ve made the 2 hour bread and the other one hat is just less yeast. I’ve made these multiple times and it’s a hit! My only issue is the bottom is so crunchy it goes hard/touch and I cut it off before I eat the bread. It makes it very difficult to slice. Does anyone have any tips? I follow the recipe to the T!

    • Patricia

      Yes, mine does too. It is hard to cut but I can do it, and I love it!

    • Michelle

      Hi, I raise the rack. Bake it a little higher and the crust for us is perfect.

    • Cheri

      I had that exact problem also.
      When the 2nd rest is covered, I preheat my oven at 450F then. By the time the 2nd rest is ready for the oven to bake,I fold a sheet of aluminum foil only on the bottom of my Dutch oven and then I put folded parchment paper on top of the foil in my Dutch oven. I don’t preheat my Dutch oven empty, afraid of damage.
      Works great and no hard bottom.

    • Kelly P

      I have a trivet that goes inside my Dutch oven. I put that in the pot with a piece of 2ply heavy duty aluminum foil. Bread bakes on top. I also move the oven rack up, so the pot is higher up.

    • Jodi

      Thanks for all the tips ladies. I’m going to try them for a less crusty bottom!

    • Joanne Jonell

      We love the crunchy bottom of the bread. We sometimes use an electric knife to slice the bread and it works very well. We often toast the bread for breakfast. I have started to make walnut cherry bread from the recipe. I add 1 c. walnut halves ( or chopped) and 2/3 c. tart Montmercy dried cherries. Just try to make sure the cherries are buried in the dough before you bake it or they will burn. I don’t cut them up but you can. I add into the flour/yeast/ salt before I add the water. Friends rave about it! In fact, many are getting a loaf for Christmas. $7.99 at Costco. Costs next to nothing to make!

  133. Carrie

    I have officially stopped buying bread thanks to you. Thanks for this recipe. I make a loaf every week now. Money saving and delicious!

  134. Dorett~

    Love. Love. Love.

  135. Trixie VA

    I made your 2-hour No Knead Bread last night for the first time, and it was absolutely incredible! It made my homemade butternut squash soup even better. You mention in the video for the Faster No Knead Bread that you can add things to the bread like olives. When in the process would you do that? Thank you!

    • Trixie VA

      Oops-should have checked the FAQs…
      “Can I add extras to the dough and when should I add them?
      You can add a lot of extras to your dough at the very beginning when you first mix it up. I have added nuts, raisins, sugar, caraway seeds, 10-grain cereal, oats, and olives. You can see all my variations in the Breads category.
      Other commenters say they have added: cheese, rosemary, Italian herbs, crushed garlic, garlic powder, blueberries, cranberries, honey, cinnamon, molasses, jalapeno peppers, olive oil, sun dried tomatoes, and maple sugar.”

  136. Candy

    Can I make this dough into rolls? If so, how long would I bake them?

    • Cindy A.

      Jenny has a recipe for no knead rolls on this website. I have made the rolls and the loaf of bread. They are pretty much the same–crispy, chewy, and delicious!

  137. Janet

    Do you have a recipe for Brioche Bread using the no knead, quick method

  138. Glor

    Made this delicious bread using gem clips to hold the pleats together ,which form in the parchment paper, when placed in a round bowl. The bread then remains that shape and rises beautifully. I also only removed the lid of the pot after 30 min leaving the bread in the base for about 15 min then turned the oven off leaving it another 15-20 min. Result is a really nice crispy crust which remains crispy even when cold. Would love to hear something concrete about sour dough of which I know nothing. Jenny the Genius, I am eternally grateful, thanks a million!

    • Linda

      I found that in most uses of parchment paper that if I bunch it up by crunching it into a ball and then straighten it out it conforms better to most shapes and with this bread recipe it doesn’t inhibit the loaf from making it’s own rounded shape. I use my small antique speckled roasting pan and lid, makes for a more oval loaf. I love love love this recipe and have made it numerous times! Tonight I added oatmeal at the beginning, about 3/4 of a cup and now while it is rising I come and read the comments and will definitely add some oats on top. Jenny’ you sure can cook – blessings for sharing. Linda

  139. Karen K

    I’ve made this bread twice following the ingredients and all instructions and both times the bread is not rising very high. It’s a consistent 2 1/2 inch high loaf all around and not rounding taller in middle like recipe pic. The only thing I can think is maybe I’m not mixing long enough at the start when combining ingredients? The rise happens..just doesn’t puff high as I thought.

    • Jenny Can Cook

      Please look at the FAQs for a solution.

      • Kay

        This happened to me too and I realized that my cast iron pot was so large the dough sort of spread to fill it out resulting in a flat loaf. I doubled the recipe and have since gotten nothing but beautiful round loaves, just like in the picture. Hopefully this helps!

  140. Ellen

    l love Jenny’s no knead bread and make 2 loaves (in 2 pans) at the same time. l add at least a 1/2 cup of a mixture of flax meal, chia seeds, slivered almonds, sunflower seeds and use a 2 tip of instant yeast plus 2 T of vital gluten and 2 t or a little more of honey to each loaf. Delicious!

  141. Adoreen

    Tried making this today after watching the video and reviewing the comments. I followed the recipe but decided to add 2 cups of shredded mozzarella cheese, which I had plenty of; a cup of sun dried tomatoes cut into strips; then sprinkled oats on top of the dough before baking. I followed someone’s suggestions of putting foil in the bottom of the Dutch oven. It came out a huge success & my husband loved it! Thanks so much for this recipe!

  142. Rod

    I have made this bread many times and never have a problem. I love it with garlic and rosemary mixed in as a dinner bread. I also love it plain, makes great toast and sliced thin is a good sandwich bread. Small thin slices heated in the microwave substitute for hot dog buns. I tried making it with four cups of flour and upped the other ingredients as well. I like a bigger loaf and four cups work well. I add a little more water and I knead it about twice as much as Jenny suggests. The added water makes a slightly chewier loaf which I like. I’m looking forward to more different additives to make some more interesting tastes. This is a great recipe to learn how to make bread as you will not get discouraged using it.

  143. Ben

    I just baked this as my first time ever baking bread. It turned out picture perfect, seriously a completely perfect loaf of bread. Tastes great and looks fantastic too, I will definitely be making this again.

    Next time I won’t forget and try to hold the Dutch oven with my hand when getting the loaf out though, that seriously hurt and blistered still hurts as I type this! Ah well, still getting used to using a Dutch oven and this would seem to be a key lesson.

    Wish I could share a photo of my bread on here, it’s amazing. Thank you!

    • Jenny Can Cook

      You can easily share photos – just click on the “Your Photos” link at the top.


      Hello Ben what kind pf parchment paper did you use? I have the white kind and it says up to 420 degrees. I checked on the unbleached parchment paper and it says up to 425 degrees oven. The recipe calls for baking at 450 degrees. I’m afraid my paper will burn? What brand of parchment paper did you use?

      • Jenny Can Cook

        I can tell you that I use Reynolds brand parchment paper and it may turn brown but it will not burn.

      • Wilma

        I use the cheap parchment from dollar store and just like Reynolds brand, the paper darkens but does not burn. Hope this helps

  144. Jessi

    I love love love this bread. Super quick and easy especially for breakfast. I add everything but the bagel seasoning and a little sugar to mine… i also have never been able to leave it in the oven for the full 10-15 minute browning period. If i did it would BURN. Just a heads up incase someone else’s oven is similar to mine (happens with or without the seasoning) but definitely recommend. Its delicious

    • Jenny Can Cook

      I suspect it burns because of the added sugar. You could try reducing the temperature during the last 10-15 minutes to 400F.

    • Mary Hardy Tamasiunas

      I had trouble the 1st time I made and after heating oven & empty Dutch Oven I decrease temp to 425. After 30 min, I remove parchment paper and return to oven. Turn off the heat and set timer for 10 min, perfect ??!

  145. Laree

    Delicious except parchment paper stuck to bottom of loaf. Should parchment paper be greased.

    • Jenny Can Cook

      Please see the FAQs.

    • Wilma

      I had this happen……lightly sprayed pan with canola oil in aerosol spray bottle, problem solved

  146. H. Miller

    This is now a go to for me! I use a full packet of the yeast, so 2 and 1/4 teaspoons. I use 14 ounces of AP flour. The best thing is that this is so versatile. I’ve added in cheddar cheese, roasted garlic and italian spice, flax seed, and even half a jar of pesto I had in my fridge. All turned out great!

  147. Ilona

    I double foolded the parchment, and decided to add Another Full parchment sheet..so had parchment, folded sheet then parchment. My Dutch oven is very old and dark…now it was easier to lift the dough…
    Question, I read to remove the bread from the Dutch oven with the paper, discard paper return it to the Dutch oven and leave uncovered for 10-15 minutes…that was hard to do when I only used one sheet of parchment and easy with the two.
    My bread came out excellent, I did score it before putting it into the oven…my crumb (learning the baking vocabulary, LOL)

  148. Debora

    I loved the bread, it was very light and had a great crust, will definitely make this again…

  149. Laura Schoch

    I made this with the 2 tsp yeast. Much better. Nice rise. I used to make it with 1/4 tsp as in the old directions. It was ok but dense .

  150. Lee

    I make this all the time to impress my friends and family. I never tell them how easy it is. The only time it was wonky was when I forgot to mix the dry before I added the water. I just re-made it using the 2 hour recipe and all was fine. Both good recipes.

  151. Patricia

    Well my bread was a mess! The recipe seemed very strange and the results certainly were. Flat, wet. I added piles more flour before I baked it and it was still a sloppy mess. Tasty but wet inside and shapeless. What gives?

    I read the recipe several times in the hours after my tasty failure. Finally the penny dropped.

    1 1/2 cups water. Not 1 1/2 pints. I post this mostly to remind myself that if something seems wrong… read the recipe again.

    • BD

      This is the real trick to baking! = REREAD! Thanks for the help.

  152. Ronnie

    Can I use some of my sourdough levain in this no-knead bread recipe? Has anyone done this & had good results?

    • Ronnie

      I found my own answer, below in fan comments. What a great bunch of people on here! I love your videos & all the amusement you provide, Jenny. I’ve always been a big fan of yours. I sometimes watch you for hours. Thank you, sooo much, for being a bright light in the kitchen. I get a big kick out of watching you!!!! Love You!!! Hugs!

  153. Joanne B

    I just purchased New product, Red Star Platinum Instant Sourdough Yeast, and am going to try with this recipe. It’s yeast plus sourdough culture. You just substitute the 7 gram packet of yeast with a pkg of this new product and proceed. Hope it’s tasty!!

    • Jenny Can Cook

      I also tried this sourdough yeast and was very disappointed. Not only did it not taste like sourdough, I found it had an odd taste and I won’t be using it again. Please let me know how yours turns out.

  154. Anna

    LOVE this recipe! I am not a baker and I was able to make it easily. I measured the flour by weight. I also added another small sheet of parchment (folded in half) under the ‘basket’ layer of parchment so that the bottom didn’t burn. Thank you for this recipe! It was super quick and easy!

    • Laura

      I’m gonna try the parchment paper tip. My loaf does burn.Thanks Anna

  155. Ria0751

    I love this recipe!!! The first time I baked the bread it wasn’t quite done inside. Since my first attempt in April I tweak the recipe by using 2 cups of All Purpose Flour and 1 cup of Wheat Flour. I bake for 40 minutes and I put Aluminum Foil in the bottom of the Dutch Oven to keep the bottom of the bread from getting too brown. It delicious and friends and family love it. I will never buy a loaf of bread again.

    • Rita Gagliano

      I like the tip with the aluminum foil, will give it a try! Thanks

  156. Joyce J W Jackson

    Thank you, Thank you, Thanks you…..
    what a treat, brings back memories of my grandmother, so I made it with my grandchildren…. we ate some (too much) and gave some as gifts….. EASY AS 1,2,3

  157. Margie

    I’m baking this bread now..
    In step 4, when I put the dough In the parchment into the hot pot, should they dough still be sticky?
    Also, should it have fixed a little? Mine looks the same as an hour before….
    Thank you,

    • Julia

      Yes, in step 4 the dough will still be sticky and not formed into a perfect ball. It will still come out great! I add some chopped green chile, cheese and garlic to mine before adding the water.. my family loves this bread! I always have to make 3 batches at a time lol

      • Cee

        Thank you! I’ve always wondered when to add other ingredients, before or after the water. I did after the water several times and results were great, but it’s easier to mix before adding liquid. I’ve always avoided adding cold ingredients thinking it might affect the temperature for the yeast to work. Am actually baking one now. ?

  158. Carolyn

    I’ve made this bread about 8 times since March and “stay at home.” While easy and delicious, the bottom of the bread is always ROCK hard. It’s really hard to cut all the way through. No one else mentions this. Why does this happen?

    • Christy

      It’s likely due to the pot you’re using. The pot’s bottom gets too hot in comparison with the rest of the pot so it makes sense that the bread’s bottom will overcook and become hard. Hope that helps 🙂

    • Avey

      In order to prevent the bottom from getting too hard, you can put a sturdy baking tray on the lower shelf and also place ceramic beads (the kind you use in blind baking of pastry cases) directly into your Dutch oven. Hope this helps!

    • Maria

      Crunch up some aluminum foul, making sure it is the dull side, make it flat and put in the bottom of your Dutch Oven. This will keep the heat away from the bottom and it will not be as hard.

    • Nolson

      I know it’s supposed to be really crusty, but when mine comes out, while still in the Dutch oven, I drop a half stick of butter — real butter — into the pot, where it will melt and sizzle, but it’s only a few seconds while sitting on the counter. I turn the bread over and around the pot, with big tons to sop up the butter, then set it on a foil with edges turned up. Then I pour any remaining butter in the Dutch oven over the loaf until it’s covered in it and sitting on butter. I loosely cover with foil for about 20 minutes, then usual move it to the bread slicer board with slats because we’re ready for a slice. After it’s cooled, I put it in a bag specifically made for storing bread. It remains crusty, but will be softened enough that it’s easier to cut and chew. I have difficulty chewing, so this makes it easier on me. I do not touch it with any butter before or during baking, that will make it even crustier and too dark. We like buttery bread, so this works for us.

  159. Gayle

    This recipe is fool proof. I have made it a few times now that I have a cast iron Dutch oven. I use half bread flour and half whole wheat. If I remember, I mix in about a quarter cup of flax seeds, then sprinkle oats on top before baking.
    No matter what I do to it, it is delicious every single time.
    Thanks so much Jenny!

  160. Nancy

    Hello Jenny,

    Can kyrol flour be used in the 2 hour Dutch oven bread recipe? If so, is it mixed with other flours or can it be used 100% by itself?

  161. Shirley K

    Jenny I have tried so many recipes for bread .!Your by far is the best and sooo easy to make and taste great. Thank you .?

  162. Brad Daquila

    Finally a Dutch oven bread that kicks a** and does not take 3 days to make. Good job jenny.

  163. Roz Bieber

    I have not used your recipe yet. I have been using the N.Y Times no-knead bread recipe for many years . I substitute 1/3 rye flour for extra flavor and use black cumin seeds (nigella) in place of caraway. Try it. I think you would love it I am 92 years old and because of the covid I have been getting flour on line. would you believe from Walmart. It was the only place that had it. I asked for 10 lbs. and they sent me 20.!!( I get the seeds on line)
    I love reading all the comments and I am going to try your recipe. Thanks.

    • Jenny Can Cook

      Ninety-two? Roz, you’re my new role model for the days I say I’m too tired to cook! Keep on keepin’ on!! ❤️

  164. GregP

    good, fast and quite forgiving recipe, so don’t be afraid to make change to your own needs and circumstances (like oven, type of floue etc);, thanks!
    for those using wieght (reommended) :1 cup of a flour (depending on type) can be anything between 100 and 130 gram (3.6 – 4.75oz). i.e. 1cup of AP flour will be about 125g; rye=100g; whole wheat=120g and so on – and this will still depend on few other factors… anyway, if you’re confused about volume/weight conversion here is a tool:

  165. Susan Bickta

    I just made this bread!! It’s WONDERFUL!!! I added about 2/3 cup of my sourdough starter to it ….. what a delicious loaf!!

    • Sandy

      Hi Susan,
      I want to add sourdough starter and am wondering if you made this recipe the same but just added the starter. Did you add the same amount of yeast as the recipe calls for? Thanks for the help, Sandy

      • Tarey

        Yes, I have the same question – usually with sourdough starter you have to go through this total slowwww rise thing. I guess if you use yeast, and add this anyway you’d get a a bit lighter, definitely very tasty loaf. Has anyone else tried this?

        • Kristin

          I add 2/3 cup sourdough starter every time I make it. My starter only takes about 2-3 hours to be ready to go in this hot weather, so it’s not too bad! I also add in the yeast. It gives it a great flavor. I dial back the amount of water to around 1 and 1/4 cups, since the starter adds a bit to it. Such a great, versatile, simple recipe. Thanks!

  166. CP

    HI Jenny,
    Would I be able to make these in baguettes? If so then what would be the oven Temp and baking time?

  167. CP

    HI Jenny,
    Would I be able to make these in baguettes? If so then what would be the oven Temp and baking time?

    • Joann

      I made Baguettes and they were perfect!
      Didnt change anything except before I put in parchment I devided with a knife in two ..put flour on the bowl and rolled in elongated baguette shaped dough. Towel on top for same amount of time. Put in seperate parchment and in baguette pans baked the same amount of time.

  168. Candice

    Hi there,

    I noticed that this recipe and the recipe you say on the youtube video for this bread are different. On this page/recipe you call for 2 teaspoons of instant yeast but in your video you said to use 1/4 teaspoon of yeast. Why is that and which one is correct?

    • candice

      nevermind, I was watching the wrong bread video of yours. LOL

  169. ydelle

    Jenny I would like t make this for over right do you have a recipe for that also when I used the 1/4 teaspoon of yeast it did’t work can you use more yeast for a hardy bread( like 3/4t).also can you use room to lukewarm water to make it over night.

    • Lora

      Hi there. I’ve increased the yeast to 1/2 !Tsp and kept it in the fridge overnight. It worked perfectly. Jenny’s original Artisan bread recipe has the ingredients and at the end of the recipe talks about leaving it overnight.
      I like the overnight version better, I feel it has much more flavor.

  170. Rick C.

    This is absolutely the best recipe I have ever used to make bread. I put three cuts on the top of the dough ball before second rise to allow the loaf to expand and the result is amazing!

  171. Brooklyn

    Am going to try this now with 2 c. AP and 1 c. whole wheat flour. Has anyone else had luck with WW flour and what proportions did you use?

    • Jenny Can Cook

      Here is my whole wheat version of the “Faster” loaf. https://www.jennycancook.com/recipes/whole-wheat-no-knead-bread/

    • Susan Bickta

      I used AP flour that I aerated …… and the sourdough starter I added was fed with rye flour …….. gave it that “nutty” flavor that’s so distinctive in European bread … and the texture was “spongy” and chewy with a wonderful crust….. also, I used a whole envelope of Rapid Rise yeast ….excellent recipe!

      • Tarey

        I’ve been trying to make a good sourdough starter. I did really get it for awhile, but I didn’t refrigerate and at one point it started to smell weird so I tossed. My neighbor gave me a home made starter in his family for a long time. Traded for a bunch of extra flour. Anyway, Question is, can I start feeding this starter with Rye to get the flavor more nutty you speak about, down the line? (I think he uses white flour with his.)

    • Judy

      I always use 2 cups bread flour, 1 cup whole wheat always good. Not know about all purpose flour.

  172. HG

    This recipe for 2-Hour Fastest No Knead Bread was fantastic. My question is: the recipe calls for 2 teaspoons yeast and refers to 1 packet,7 grams of yeast. I did use the 2t, but I know the packet of yeast has more than 2 1/4t yeast in it. Which is the preferred amount? Thank you.

    • Maddy Butler

      I use the whole package of yeast and it turns out perfect every single time.

      • HG

        Thanks Maddy. No more tiny amounts of yeast left in packets.

  173. Cathy

    Thank you so much for this recipe. I decided to try self rising flour and used less yeast(1 1/2 teasp.). It came out great. I was surprised.
    Now I’m just waiting to taste. Thank you again for all your wonderful recipes.

  174. Lorraine

    This is the best bread that I made. It was crusty and the inside melted in your mouth. I also added cheddar cheese and salami and italia n seasoning.

    • Mags

      Cheddar cheese! Great idea, Lorraine. I’ve successfully halved this recipe (with flour I also had to buy online— King Arthur sells 3 lb. bags of AP Unbleached). Now I can make it even more rich and delicious. ?

  175. Sicilia

    This recipe is absolutely amazing. The finished bread is better than the bread we have in southern Italy. It is sooo easy and the explanation is perfect. It is crusty, the inside is dense, which is the way we like our bread. It slices easily and can be toasted. I do use 00 bread flour from Italy. To me, this is the only flour that should be used for making Italian bread. During the Covid19 pandemic, flour was getting harder to get, and I was out of the 00. I purchased a popular brand of “bread flour”, but it wasn’t good. It might be good for an American bread recipe. Most supermarkets and speciality Italian stores sell the 00 flour. You can also order it online. 00 flour has more protein in it. I finally was able to get some more of 00 and I am back to making this recipe. One thing that I do….I let the bread rest and rise the first time for one full hour, and then start heating up the oven. Then proceed with the instructions. It has never failed once. Thank you sooo much Jenny for this super fabulous recipe!!!

  176. maria

    while in the oven bread was “high”, when cooking was done bread was half the size in height, HELP!
    Thank you, Maria

  177. Marty

    How do you remove the parchment paper?

    • Sicilia

      Marty…there is no trick, just pull carefully and it comes out, however, my bread always flips over when I do this, so with a spatula, I just flip it back around. Next time, maybe I will hold onto the bread and pull on the paper harder and see if that keeps it from flipping over. Good luck!

    • Brooklyn

      Hi Marty,
      Sicilia is right, there’s no real trick to it. I pull out the oven rack, take off the lid, pick the paper up by both sides and place it on the counter, bread and all, then with my spatula or towel, pick up the bread and put it back in the pot to finish.

  178. Rebecca Peele Russo

    My friend, Kimmie, gave me this recipe and I cannot even count how many times I have made it or have given the recipe to friends! It is easy and delicious. I often add rosemary and it is my go to when I make homemade chicken salad sandwiches. I have a Lodge dutch oven, so nothing fancy is required to make it and I work at Williams Sonoma and have text the link to countless customers who are new to baking bread. Thank you!

  179. Viva Tomlin

    This worked wonderfully! I did the cool water 8 hours over night version. I didn’t have parchment so i just oiled a flat baking tin but otherwise did exactly as told. Apart from the over night rising it is so quick and so easy and crunchy on top and soft inside. It feels like I have been to the bakery in the South of Spain or France! Thank you so much!

  180. Alisanne

    This is by far the household favorite bread recipe! It’s so easy and most importantly…. the directions are incredibly clear and descriptive (appreciated but us non-bakers). I share this with everyone who asks. It’s perfect as-is but I usually add some rosemary and garlic salt to the top for some extra love!! Thank you Jenny Can Cook for this recipe!!

  181. Suzie

    I tried using FAQs. Did not answer my question. I have tried 3as to make the dough. The problem I’m having is the dough is soft and wet. I followed your direction to no avail. Get to g frustrated. Ready to throw In the towe!l. I also changed to a different method, it’s better, still too soft and wet. Couldn’t shape the dough into a ball. What went wrong?

    • Julie

      I’ve made this bread about 12 times and it’s perfect everytime. Are you testing the temperature of your water and are you aerating the flour before you use it? Make sure the water temp isn’t too hot or the yeast won’t work right. Hope that helps or watch her video if you haven’t.

      • Linda

        What do you mean aerate the bread. Can this bread be made gluten free with Bob Mills all purpose 1-1 flour?

        • Jenny Can Cook

          Please see the FAQs for No Knead Solutions and Flour Basics.

    • JULIE

      What is your question? I’ve made it over 12 times so maybe I can help.

    • Miyuki

      I know exactly what you are saying. So I changed kind of flour. Then problem solved . I bought a few different kind of flour ( bleached) because of this lock down, I mean I didn’t have choice ! My flour are nothing special got them from local grocery store. But what I learned was you can add more flour till righ consistency when you shape on counter , then knead little bit, and bake it .( follow recipe ) It came out with more cracks exterior but taste was actually not but so my husband and I are still enjoy them. I usually sliced them and freeze them same day I baked . Some flour just doesn’t work some recipe .
      Hope this helps!

    • Denis.

      I am a male and decided to try this a few months ago now my wife asks me to make a loaf every week as it’s so much better than store bought bread. The instructions couldn’t be any clearer and I never had a failure yet also have sliced and added kalmata olives for a fantastic olive bread.

    • Viva Tomlin

      Dear Suzie, did you continue no matter what? Because it is meant to be wet when you first mix it. Also just in case this applies . . . i checked my measuring scoop cups because mine was too dry judging by the instructions and sure enough they were innacurate by 1/4 cup of water. Also the airating the flour is really important. Try doing it over night for 8 hrs with cool water!

    • Viva Tomlin

      Dear Suzie, did you continue no matter what? Because it is meant to be wet when you first mix it. Also just in case this applies . . . i checked my measuring scoop cups because mine was too dry judging by the instructions and sure enough they were inacurate by 1/4 cup of water. Also the airating the flour is really important. Try doing it over night for 8 hrs with cool water!

    • Kat

      The dough will be pretty soft and wet until you get to the part where you put flour on the counter (and your hands if you’re not using a pastry scraper) and fold it in on itself 10-12 times. Perhaps try using a little extra flour on the counter? After this step, the dough will be a little drier and your ball will be firmer.

  182. Keith G.

    To avoid the confusion on the weights vs cups, ALWAYS use weight and use the info given on the side to determine how many grams per cup. Some flours are 120, some are 130 or more. So always use the amount on the side of YOUR flour and you won’t go wrong.

  183. Brenda

    Thanks so much for this recipe. It was delicious and easy to make. I do, however, wonder why the top was not the golden color as many pictures show? Believe me it didn’t stop my husband and I from having several slices.

    • Annie

      After original 30 minutes covered baking time, uncover your pot and let bread brown anywhere from 10-20 minutes. Just keep an eye on it so it doesn’t over brown.

    • Maggie

      After original 30 minutes baking time, when you remove the cover, drizzle/spread a little olive oil over the top before putting it back in the oven for the last 10-15 minutes. This will help with that golden color you’re looking for.

  184. JamieB

    I’m baking my second loaf and have a question regarding the size. My loaves seem to be smallish. I don’t know how big they’re supposed to be so not sure if mine are “right” or not. Can someone give me an idea please.

  185. Debbie H

    I have made this bread several times and it comes out perfect every time! I also braided it and made Italian bread! It was fabulous!! Thank you for the recipe, Jenny!! ??

  186. Maryann

    Hi Jenny!
    I just want to say that I am not a baker but thanks to you today I am!! I love love this bread! I get so excited and proud of myself every single time I pull a loaf of bread from the oven. Thank you for sharing this and so many of your recipes with everyone. You make it look like fun.


    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!

      • Jenny Can Cook

        I’m glad to hear it ?

      • Todd

        If you don’t have parchment paper, corn meal works to keep bread from sticking to pot while cooking.

      • SarahB

        I had a little problem with the bread dough getting stuck on the parchment paper. I solved it by spraying the paper with water before I put it in the pot, making sure the paper is wet all the way to the edges. After I got the bread in the pot I lightly sprayed the loaf also. Then I put the lid on and I had no problem at all with it. Also, the added humidity was good for the crust development.
        Another issue I had was the bottom crust being a bit too browned so it was really tough to slice. Using a folded up (In fourths) square of parchment paper in the bottom of the pot helps a bit. It just “lives” in the bread pot all the time; no need cutting a new piece every time.

  188. Ed

    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?

    • Linda

      Ed, why would you unless out of boredom? Not all things need improving. The D. O. already makes steam, plenty of it as you will find if you are ever careless as you lift the lid off.

  189. Maryann Esposito Wagner

    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.

  190. Nicole Montillano

    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.

      • Jenny Can Cook

        Please start with the FAQs. https://www.jennycancook.com/no-knead-bread-solutions/

        • MIKE CAN'T COOK

          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.

          • Cindy B

            I strongly suggest measuring your ingredients by weight, not cups. You would be surprised at the variation otherwise. I also use an instant read thermometer to determine when the loaf is done, baking to 195 ° internal temperature.

  191. Mary

    Best bread ever!! Many thanks!!

  192. Dawn

    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!

    • Jenny Can Cook

      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.

  193. Barbara

    I only have a 2 quart Dutch oven with lid. How can I get a recipe for the smaller amount?

    • Angel Ortiz

      since this is for a 4/5 quart dutch oven You could probably just divde the recipe in half.

    • Russ

      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.

  194. Mariana

    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

  195. Lori R

    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!

  196. Susan

    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!

  197. Suzette

    Thank you Jenny! Just made it this afternoon! Very good & the directions were easy to follow. Delicious!

  198. Laurel W.

    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.

  199. Craig J

    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!

  200. Craig J

    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.

  201. Jodie

    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

  202. Denise S

    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.

    • Jenny Can Cook

      It’s addressed in the FAQs.

    • Sue

      I use heritage wheat bread flour and my daughter, who has gluten issues, and friend with celiac disease enjoy the bread with no issues. It has something to do with the gluten structure in wheat that hasn’t been messed with by well-meaning scientists. I get my flour online from Sunrise Flour Mills.

  203. Cheri

    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!

  204. Mel

    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.

    • Scott

      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.

      • Lori

        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.

    • TvS

      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!!

      • Denise S

        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!

    • Catharine Reed

      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

    • jackie

      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.

      • Justin

        Use common sense…it’s a no knead dough that you are saying should be kneaded?

    • RL

      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

  205. Elizabeth

    Will substituting some all-purpose flour for whole wheat flour (2c white, 1c whole wheat) mess up the texture?

    • Lalia

      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!

  206. Kristin

    Just made this. It’s fantastic. Easy. And very good. Thank you

  207. Babs

    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!!!

  208. josephine

    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???

    • Jenny Can Cook

      Please start with the FAQs.

    • Raquel

      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.

    • Babs

      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..

  209. Kathryn

    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?

    • SarahB

      I too have made way too many doorstops before buying a kitchen scale. Now is not a problem and this bread comes out perfectly. My Dutch oven is very discolored also (even before making this bread). I think that’s what they all do over time. I don’t think it ruins the pot however.
      I saw a Pinterest tip for cleaning enameled pots that looked really good. My other suggestions would be to use a stainless steel pot with lid that can be used in the oven. Or, buy a cast iron Dutch oven without enamel. I have an old one that has a Pyrex lid that I’m debating about trying in the oven with aluminum foil for lid. This bread is too good NOT to try and make it work, imho.

  210. Catie

    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

    • Angela

      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.

      • Angela

        Actually, you can watch it in her section called videos in the menu.

  211. Nancy

    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?


    • Sueb

      Maybe try raising the oven rack so it can be placed as high as possible in the oven.

    • Cheri

      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.

    • Joy

      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.

  212. Kelly

    I was wondering to make this a “stuffed” bread like making it into a pepperoni bread. would i have to do anything different?

    • JANET

      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.

      • Sharon

        Did you toast the nuts or seeds before adding them to the dough?

  213. Megan

    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.

  214. Brian

    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

    • Jenny Can Cook

      I use Reynolds brand parchment paper. It’s really good if you can find it.

  215. Katie

    This recipe is seriously no fail. It’s delicious and amazing! So easy.

  216. Vilma

    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.

    • Aunt Char

      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.

  217. Linda

    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?

    • Jenny Can Cook

      They are two different recipes. Only the “Faster No Knead Bread” has a video.

  218. Ellie

    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!

  219. ledris

    When making this bread, is it ok to add cranberries and orange rind, a little sugar, and cinnamon?

  220. Bonnie

    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.

    • Jenny Can Cook

      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.

    • Sandy

      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

  221. sherri c

    Best bread ever!!easy to make no mess and its incredibly delish!!! thx jenny i love your recipes

  222. miremba

    This is the hardest step: “Let it cool at least 15 minutes before slicing.”

    Just no, Can not be done.

    • miremba

      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.

  223. Picky Nicci

    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

    • Picky Nicci

      PS. It took until his 5 batch to get his recipe right. He wasn’t patient enough and didn’t knead it properly.

  224. Rachel

    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.

  225. Weefordin

    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.

    • Jenny Can Cook

      Well that’s definitely not supposed to happen. Please look at the FAQs for a solution because this has worked for almost everyone.

    • Library Lynn

      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.

  226. Lori BoylN

    Just made this yesterday, Great recipe! Simple, quick, and tastes great. What more could you want? Thanks Jenny!

  227. Dennis and Deb

    We just made this bread love love love . Thank you Jen what a blessing

  228. Sharon

    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

    • Michelle

      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?

  229. Lynda

    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!

  230. Susan

    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.

  231. Rita

    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. )

  232. Aimee B

    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

    • Jenny Can Cook

      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.

  233. Chamnan

    My bread is actually in the oven right now!! I’m so excited!! I hope it will turn out great!


  234. Debbydoo

    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!!!! ?

  235. Joan E Currie

    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 !

  236. Eliz

    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 😀 ?

    • eliz

      Thanks, I figured it out by reading your FAQ page. Great info. Bread came out excellent!!?

  237. Nfonca

    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!

    • Isabelle

      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,

  238. Annie

    Super easy & delicious! This will be a go to in my home!! Thank you for the recipe and support.

  239. Fay

    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.

    from Louisiana

  240. Dawna

    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.


    • Jenny Can Cook

      Please look at the FAQs for what others have used.

  241. Carol D

    Love It!! so easy and came out perfect – Keep them coming Jenny! I love your recipes and especially your videos…

  242. Andrea Jaek

    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.

  243. Michelle

    Absolutely amazing! Made again today – definitely is a staple in our house! You cannot go wrong – quick, easy and flavorful!! Thank you Jenny!!

  244. Me

    Your video for this same recipe, says 1/4 tsp yeast.
    Can you please confirm which one is correct?
    Thanks ?

    • Jenny Can Cook

      This recipe does not have a video. Only the “Faster No Knead Bread” has a video. This recipe is correct as written.

  245. Madeline

    Gorgeous! I love baking but this was my first bread attempt…as with all baking, just be careful and read instructions more than once and everything usually turns out great! Definitely a winner

  246. Dana

    Can I leave my Dutch oven in the oven longer than the recipe calls for? And, does it have to start out in a cold oven? Thank You. Love your site!!

    • SarahB

      It won’t hurt to leave the Dutch oven heating for a longer period of time, especially if it isn’t enameled. Dutch ovens were make to cook right in a fire with adding hot coals on the lid (with the rimmed kind of lid).
      As far as heating it in a cold oven, this is important I think to not shock the metal. I’m no expert tho, just mho!

  247. Reni

    How do I remove the parchment before baking the last 15 miin. It seemed like I have to upend the bread to get it out of the Dutch oven. Suggestions anybody?

    • Jenny Can Cook

      You do not have to remove the paper. Just leave it in for the entire process.

      • Renée Louise

        How can a Le Creuset get ruined with stains, with parchment paper around bread??
        It’s wrong, abusive and subtle mention of all the people she knows.

      • Jay from Maine

        The directions say to remove it at the 30 minute mark… does seem a bit tricky. Otherwise, this technique/recipe is great!

  248. Tom

    First-time bread baker, used Lodge cast iron dutch oven. Made the whole house smell awesome. Once the loaf came out of the oven and cooled off for 15 minutes, it didn’t last 1/2 hour. Thank you for the recipe!

    • CaWiKy

      Thank you, Tom. I was wondering if this recipe would work well if I used my Lodge cast iron. Do you pre-heat the Dutch oven or put the dough in cold?

  249. Rusanne Hammond

    You have me hooked on making bread! Sooo easy! I made burger pockets with the dough and cinnamon rolls! But the bread!!!!! Yummmm! So crunchy on outside and soft and yummy on inside! Only thing missing is the tang of sourdough!!

  250. Lisa B

    love, love this artisan bread. I put in a teaspoon of Italian season and some onion powder. So good with shrimp scampi or spaghetti. My friend folds in caramelized onions!

  251. Marci g

    Jennie, this recipe couldn’t be easier, thank you! I used to use the New York Times recipe for no knead bread but this one is (obviously) way faster and i think it tastes better. I think the only difference is using the rapid rise yeast? I can’t believe some of the comments here – please don’t buy someone a new la cruesset – they are almost impossible to destroy! If the bread doesn’t rise the yeast could be bad or the water wasn’t hot enough. It is almost feel proof. Thanks for sharing – you’ve made my life much easier!

  252. Dr. Barbara von Schlegell

    Dear Jenny – We had a nice exchange about my Le Crueset dutch oven; after making the No-Knead bread in it, it was badly discolored. You asked me to send photos. I did send photos of the pot, inside and out, along with one of the loaf I did make. You offered to send me a replacement, asked for my address. This was at the end of February. Have you forgotten? We all are occupied with basic survival and taking care of our loved ones so some delay is understandable.

    I told my daughter how kind you were, and she was relieved. She had worked hard to afford to buy me that deluxe pot and I was devastated that it was damaged when I made the bread.

    Please reply as soon as you can. I have sent many people to your website and the videos; perhaps over a 100 people have enjoyed your recipes through me! (I am a retired college professor with lots of students who keep in touch)

    Thank you, Barbara

    • Jenny Can Cook

      Barbara, you first brought this up back in February. Since I did not hear back from you I assumed you changed your mind. Your last exchange was, “I do not see how to get rid of my frustrated comments on this site from earlier. Please remove them – if no one else has had this trouble it must just be the curse of my Swiss grandmother for trying to bake bread without kneading it! I have enjoyed watching your video clips! All the best.” I thought you changed your mind, based on the feedback, and were not blaming me for your discolored Dutch oven.

      I did not remove your comments as they were public and it might look like I delete negative comments, which I do not, but out of respect for the privacy I thought you wanted, I removed your name and inserted, “Name Withheld. ”My last two comments to you were, “I would like to get this resolved but need to hear from you as I am not clear. Please let me know if you still want me to replace your Dutch oven,” followed the next day by, “If I have not heard from you by tomorrow I will assume you no longer expect a replacement Dutch oven and I will consider this issue closed.”
      I never heard from you again and assumed you withdrew your request for a free Dutch oven. Le Creuset Dutch ovens are oven-safe to 500° F so yours could not have been damaged by my recipe, but I will honor my word and suggest you follow the manufacturer’s care instructions for cleaning. Please send a link to the Dutch oven you want and the source.


      • Heather Sl

        The le Crueset Dutch oven discoloring can be resolved with a soak in bleach water.

      • Mama Christa

        I made the bread in my Le Creuset and unfortunately it had traces of grease on the outside, that I did not notice. After baking they were black and I cannot get them off anymore, I would not call that discolouring bc of the enamel it was just an overside on my side, maybe that happened to Barbara too?

        • Library Lynn

          I had the same problem with my Dutch oven a while back. I leave my ovens on the stove and they attract a certain amount of grease and dust that you don’t notice until it gets baked in the oven. I used (gently) a stainless steel scrubbing pad with soap and water and the stuff came right off. It did not seem to harm the red enamel finish and I have used it many times since then. I did not notice any problem with the white inside. I am about to make this loaf again today and don’t anticipate any problems.

      • Tina

        Jenny, for your own sanity don’t respond and better yet don’t even read any of these comments. There will always be nasty people like that who have the nerve to attack you when you’ve given them a completely free recipe and a free video to follow, and above all – your time. You don’t owe anybody anything. Fyi I’ve made the bread several times already and it comes out perfect every single time. Thank you!

      • Mike Schneider

        Good for you Jenny. Love your bread!

    • Lisa B

      was the discoloration due to the oven being hotter than the pot allowed? My Dutch oven is Staub, but my le crouset has lower heat limitations.

    • Avey

      I have owned a whole set of La Creuset kitchenware and also Lodge Dutch ovens. In my experience, all have discolored after use! In order to bring them back you can bleach them but honestly, the discoloration is purely aesthetical and doesn’t alter the function of the pots!

    • Jenny Can Cook

      “Please reply as soon as you can?” I did. Now I am still waiting to hear from you.


      • Renée Louise

        Jenny, I have been making the no knead bread in my Le Creuset Dutch oven without any problem or stains.
        You are being taken advantage of, a new one free? I would ask that the stained…one be sent to you, you can give it to a baker who will be in love.
        Love you

    • Dee

      Really! Staining happens on many of these products and to ask her to purchase you a new one to me is out of line! Jenny is awesome

    • Frankie D.

      This is one passive aggressive woman. No response to Jenny’s request? What’s up?? Jenny owes you nothing!

    • Jenny F.

      My Le Creuset also turned black after this bread, but it’s so old I didn’t worry too much and I’m betting with elbow grease I can clean it off.

    • Maya

      First of all, and this should go without saying, BAKE AT YOUR OWN RISK.

      You should be ashamed of yourself. Jenny kindly provided us a bread recipe and it is delicious!! My favorite actually.

      Pots are meant to be used. I have used my Le Creuset dutch oven for this recipe easily over 50 times with NO discoloration (from this recipe). Over time pots discolor and tarnish, so whatever happened with yours is not from a simple bread recipe.

      Asking a kind lady for an expensive replacement dutch oven is shocking. She provided the recipe, she is not responsible for your personal pots and pans.

      Unbelievable honestly…

    • Catherine

      Who expects an internet food blogger to buy them a new piece of kitchen equipment after making a recipe??! That’s just ridiculous. Either read the instructions to your pot, or contact LeCrueset, or adjust your expectations, but your own recipe results are certainly not the financial responsibility of a recipe writer (?) how could she possibly have any control over how you do what you do, in your own kitchen and oven and what ingredients you purchase and your techniques and so on?? That’s outrageous.

    • Mar

      The fact that your Dutch oven discolored is in no way Jenny’s fault.
      Have you not read the thousands of comments from all of us who have begun to love baking because of her tried and true recipes. The smart thing to do, would be to contact the manufacturer because there should be a warranty on the item. It is quite astonishing to me that if you are truly a doctor, that you would not just buy either another make or same one for your hard working daughter and for yourself. Your daughter I a. Sure worked so hard to get it for you and she must feel so badly that you are so upset. Just buy both of you another, and tell her how much you appreciate the thought. She will feel so much better knowing that you are not upset. Don’t blame anyone- it was no one’s fault?

  253. gloria d wesley

    tried twice, had 2 white had 2 white rocks , what did i do

    • Jenny Can Cook

      Please see the FAQs.

    • Carole

      My most two common problems when I’m baking:
      my yeast or other leavening is old. I had some that was not past the expiration date, but would not proof. Also if your hot water is too hot, it will kill the yeast and the bread won’t rise.

  254. Angela

    Jenny, you have outdone yourself. Fantastic, easy peasy bread. I was afraid of making bread, the time it takes, the kneading, the yeast, uurgh. This recipe is simple and it super good. To all of the non bread bakers like me. Try this! Its really good! Be sure to aerate that flour!

  255. Alice

    For the first baking with the lid, I reduced the time to 25 min. since I found the bread too damp for my taste. I increased the rest of the bake by 5 min. Turned out great.

  256. Julianne

    Very easy and no fuss. I used a cast iron skillet and foil as a lid and it worked great.

  257. Sandie Baking in WNC

    Hi. I am a darn good cook but until recently a terrible baker. My daughter gifted me with a Le Creuset for Christmas and your recipe for bread. I am loving it. I have added fresh herbs and it was wonderful. Yesterday, I swapped out one cup of flour for whole wheat flour and it was perfect, just a slightly denser texture and a wee bit healthier. I am wondering if you have ever added movie oil. I know that would change the recipe so I won’t experiment. thank you for sharing your secrets. Love the 2 hour time frame.

  258. Teresa

    Can I use regular active yeast and do I need to activate it first?

  259. Sam

    Can i substitute sour-dough starter? How much would i use? Love this recipe and have shared it far and wide. Blessings Jenny!

    • Monica

      Sam, did you try with starter, and if so, how did it come out?

  260. Kris

    Thanks Jenny for a lovely, simple recipe we can all bake and enjoy and share with others. I added thyme and cheese and it was perfect. My first jump into bread has spurred on other adventures into bread including cinnamon buns!

  261. Lammpatti

    Very easy and fast! It baked beautifully! Now to taste it!

  262. Cat in Calgary

    AMAZING BREAD! I made it two days ago and now I’m making it again. Beautiful recipe – thank you so much for helping me learn to make bread?☺

  263. Kathie

    Will this or the other no knead bread work with pumpernickel flour? Any advice for making pumpernickel?

  264. Cara Fitz

    I am wondering,is this a typo?

    -do you let the dough rise for 1 hour…but at 40 minutes and ..put the pot in the oven…then at 1 hour…you fold dough over and let it rise for another 29 min…

    Or…at 40 min, are you to put pot in Oven …let it heat to 450…at 49 min you fold over 10-12 times and let it rise another 20 min.

    The way this reads…you have the pot in the over die 40 min which seems excessive to preheat the oven & a waste of energy.

    • Patti

      Hi Cara,

      I read it twice too. No the bread rests only one hour…but at the 40 minute mark…(so twenty minutes left of the hour)…you preheat the oven with the Dutch oven going in to preheat Along with the oven. Does that help.

    • Jenny Can Cook

      The dough rests for an hour, gets shaped, rests another 15 minutes and gets baked. In the meantime, preheat your oven so it reaches 450F. I hope that helps.

    • Patty

      I made this for the first time yesterday and it came out perfect. Im not sure if it matters if you let it rise longer. Most recipes I have used say to let it rise 12-18 hours and it came out the exact same as this bread and the ingredients were almost exact. So now I know I can start it in the morning and bake it when ever I feel like it. Makes my life easier. This recipe is a keeper. I added everything but the bagel seasoning on top prior to cooking..

    • That Girl

      I read, while the dough is rising at the 40min mark, preheat your pot in a 450 oven, which leaves only 20 more minutes to rise, then do your folding. She said in her video her oven takes 35min to reheat.

    • Caryn

      The pot must be at 450 when you put the dough on the parchment into it. It is this heat that creates the crust. Almost all no-knead recipes use this technique. I’ve made other no knead skillet breads but the bread has a slightly different texture. I’ve made this type yeast bread on multiple occasions and following the instructions is fairly simple. Making this bread on several occasions each month has not changed my electric bill.

  265. Robbie

    Jenny this bread is fantastic!! It turned out perfect and was so tasty. We made it to accompany our son’s 19th birthday dinner. Everyone loved it and we will definitely enjoy again. I used Fleischmann’s Bread machine yeast as that is all I had available and it came out perfect. Thank you so much for sharing you joy of cooking. It’s a pleasure to watch, learn and create with your instruction. Our self isolating has brought out our love for home cooking thanks to your leading.

    • BigAussie

      Thanks Robbie

      Thats the yeast I have on hand and will try it

  266. Lisa

    Made this today with my very last packet of yeast, for some reason since the quarantine I think everyone where I live became bakers, lol. I an an avid Baker, had my own cake company years ago, but have never made bread before…closest I’ve come is Sicilian pizza which I make once a week, but always wanted to try a bread. I will confess. i used my Kitchen Aid Stand mixer with a dough hook once i sort of combined the ingredients, just to make sure everything, including my copious amount of cheddar were all well combined…and OMG, it came out AMAZING. Nice, soft and airy on the inside and perfect crust on the outside. I also gave it a few extra minutes on each rise time. Thank you so much for this recipe, I will be making this often , you know, once I can find yeast again. ?

    • Patty

      Cheddar?? OMG how much? I was thinking of adding Asiago next time

  267. Glyn

    Love this bread Jenny. If I wanted to make a bigger loaf, say double the size, would I just double everything and if so, how long would the baking time be.

  268. Erika

    Love love love this recipe. Super simple and delicious. Thanks for sharing your amazing recipes.

  269. Kat in LA

    I just wanted to let you know how excited I am about this bread! It came out perfect! I followed the directions exactly and voila! Can’t wait to try some of your other recipes!

  270. MyRealNameIsNotMom

    I have dental issues and can’t eat extremely crusty bread – like the fastest no-knead bread loaf, which I started with and which tastes great, once I cut the crust off. How can I soften the crust – top, sides, and bottom – so that it’s edible for me? I checked the FAQ page, and read your original post, but couldn’t wade through the over 600 comments …

    • Jenny Can Cook

      I might suggest you try keeping the lid on for the entire baking time. Also, you might try brushing the loaf with butter once out of the oven. Yu could also try to google the question and see what comes up.

      • Sarah

        Another suggestion is to bake this bread and cut off the crust or shave most of it off with a Microplane.

    • Kathleen M Hoover

      MyRealNameIsNotMom, after it cools completely, just put the loaf in a gallon ziploc (you may have to cut it in half and use 2 ziploc bags) but by the next day, it will soften!

    • Robin

      After you bake it just put it in a Ziploc bag in the crust softens significantly. I like the hard crust and I put it in a Ziploc bag and found the crust softened so for me next time I will not do that. Hope you enjoy the bread.

    • bread maker

      Leave the lid on as it cools. It will soften right up!

    • Chris

      While the bread is still warm, right out of the oven, place it inside a plastic bag. Grocery bags work fine. The bread will steam itself and soften the crust. Check periodically to get to the texture you prefer.

    • Sue

      I brushed mine with EVO all around, gave a touch of flavor, made it just a little softer.

  271. Katie

    This recipe is amazing and have already made it 3 times! I want to make it for Easter but was wondering if It can be turned into dinner rolls inside the Dutch oven? Thanks!!

    • Jenny Can Cook

      You can’t make rolls in a Dutch oven. It’s best to use my no knead crusty rolls recipe under “Breads.”

  272. Gary Walt

    I noticed similar recipes combine the water, salt and yeast BEFORE adding the flour, your recipe does not call for this and combines all the ingredients at once. Is there a difference?

    • MT

      With Instant yeast, you can skip this. You have to do that when using Active Dry Yeast.

    • Jenny Can Cook

      Actually, either instant or dry active yeast can be added directly to the flour mixture.

      • Nata

        If I use regular yeast (adjusted to 2.5 t) in your 2-Hour Fastest No Knead Bread, should I use the HOT water, or will it destroy the yeast?

        • Jenny Can Cook

          I suggest using the temperature advised on the package of yeast. It’s usually up to 120F.

  273. Mem

    Can I add fresh rosemary to the dough before baking?

    • Jenny Can Cook

      Yes, you can. I have other variations of no knead bread and there are also many comments from other people on additions they have made.

      • Paulette

        Fabulous and easy recipe , thank you . Quick question how could you if possible make it sour dough? Thank you again

  274. Lorraine

    Hi, should this 2 hour bread rise and be bubbly as the one in the video? I used a package of quick rise yeast and all purpose flour, but the dough was more firm than your video and did not rise. ? thank you!!

    • Jenny Can Cook

      It should behave about the same. Please look at the FAQs.

      • Carl Clack

        Either your water too hot ( kills yeast ) or too cold ( yeast wont activate ) or gasp, your yeast is old or dead. You can always test yeast by putting a teaspoon of it warm water 115-125F and see if it forms a raft of bubbles and layer of it on the surface of the water after 10 minutes. If nothing then it’s dead yeast.

    • Emily Faulkenberry

      I had the same problem first time. I took off the plastic wrap and flipped and smooshed the dough with my hands a couple times. Put the plastic wrap back on, and placed by a window in the direct sunlight. Now i do this about and hour into the process. Works great.

      • Emily Faulkenberry

        Or donit with cold water and let it rise overnight!

  275. Zakia

    I don’t have Dutch pan or any pan without plastic handles, but I do have Corning wear with glass lid. Can I bake this bread in it? Thanks

    • Jenny Can Cook

      Please look at the FAQs for what other people have used with success.

    • Naninthecity

      I made it in my corningware casserole with clear glass lid last night. Wonderful results.


  276. Zakia

    I don’t have Dutch pan or any pan without plastic handles, but I do have Corning wear with glass lid. Can I bake this bread in it? Thanks

    • Michaela

      I have a cast iron dutch oven. It has hard plastic that goes over the handle. Mine lasted pretty good and I believe was meant to go to 500 degrees F.

      Google was yours is and how high it can. It was first time using mine in the oven and it made some crack noises but was fine to use!

      • Jenny Can Cook

        Cracking noises do not sound good. Please check the manufacturer’s use and care.

    • Jenny Can Cook

      Please see the FAQs for several options without a Dutch oven.

  277. JeannieD

    This bread and recipe is Fantastic! Super easy and soooo good… no more store bought for me!

  278. patti malatesta

    Hi Jenny
    Could I use this 2hr recipe for the no knead crusty rolls? Thanks

  279. BETTE

    WOW! Thank you Jenny.
    I love your No knead 2 hour bread.

    Now try this–‘ follow your original receipe for the 2 hour no knead bread except add these ingrediants: 1 extra teaspoon of the dry yeast , 1/2 to 1 teaspoon of sugar and 1/2 Cup of room temperature mashed potatoes. Add the potatoes when you add the water.. PROCESS and BAKE as per your origional instructions.
    ( the results is a softer crust easier to slice for sandwiches etc.)

  280. Peter yanchyshyn

    Regarding the yeast, instructions said 2 teaspoons but your video has 1/4 teaspoon, confused.

    • Lisa

      She put a note before the recipe that it’s more yeast than her video. This one only takes 2 hours whereas the video one takes about 4 hours. I just finished making this version and it came out great! I think it was lacking a little flavor though, so I would add more salt or herbs/spices next time.

    • Jenny Can Cook

      There are two different recipes. The one with the video (Faster No Knead Bread) uses 1/4 teaspoon of yeast. The one without a video (2-HOUR Fastest No Knead Bread) uses 2 teaspoons of yeast.

  281. Kyndall

    This is such a fun and easy recipe! I’m quite the amateur baker, but following the recipe was super easy and enjoyable — a reward to myself for finishing another week of online learning, haha 🙂
    I did substitute a Pyrex bowl covered tight with foil for the Dutch oven, but it still turned out delish for my family. Thank you, Mrs. Jenny, for all the wonderful recipes and ideas! God bless you all!

  282. Angela

    Hi Jenny. I feel like you’re my new best friend. I have made so many of your recipes in the past week or so. They are all excellent! Today I made The Fastest No Knead Bread. It came out perfect! Nice and crispy on the outside, soft on the inside, and so delicious! It is literally easier than going to the store to buy it. I will make this over and over. Thank you so much for all of your recipes! God bless you and stay well.

  283. Susan Hoot....

    Made this last night and folded in sharp cheddar with diced jalapeños. The loaf became our dinner. My son-in-law is visiting and he couldn’t get enough. Am making two loaves this morning by request. I’m a regular bread maker and this is so easy.
    I worked in a bakery at a Costco in the early ‘90s and this is much like the cheese bread that is no longer produced. I won’t be missing any longer.

  284. RC

    What Altitude are you cooking at? I’m at about 4,500 and the bread is just not coming out. PLEASE help!

  285. Boo’s Bread

    In this quarantine time, I have been bored so I wanted to experiment. I took your 2 hour receipt an added a cup of shredded cheddar cheese and a 1/4 cup of olive oil. I also reduced water by 1/4 cup. Wasn’t sure how it would come out. Needless to say it is delicious. Would like to share picture but don’t know how. Thanks for the receipt. Boo

  286. Val

    Does the parchment paper just slide out from under the loaf whe you remove it at the same time you take lid off? Thanks

    • Jenny Can Cook

      You should be able to pull it out, or lift the whole loaf to remove the parchment and put the loaf back. However, you can just leave the parchment in during the final baking time with the lid off.

    • Andrew

      Yes. That is the glory of parchment paper.

  287. Kim

    This is my go to bread recipe! Comes out perfect every time. I never have a loaf last more than a few hours because my guys eat it up!

  288. M

    Can I use a regular Calphalon stock/soup pot? Thanks.

  289. Jossie

    How do you aerate the flour? I’m new to baking bread, this will be my first. Thank you

  290. Marianne

    This recipe is fantastic, delicious & easy! I have been intimidated by yeast for years but this has helped me conquer my fears! Thanks SO much for sharing it~I will be making bread often now.

  291. Sandie

    Can this be used to make hotdog and hamburger buns?

    • Jenny Can Cook

      Please look under “Your Photos” and you’ll see someone made no knead hot dog buns.

  292. Lisa

    Hello! Tried your recipe because it looked easy and I have a fear of yeast?. Loved the crust and it’s beautiful… Soo thanks for that! Especially happy because it’s my first ever loaf of bread. Question:. My bread turned out airy and great holes on the bottom and dense and semi gummy on the top. Did I not let it bake long enough before letting it brown without the lid or is it too much water? Thanks

    • Jenny Can Cook

      It’s hard to say. It’s possible your oven was not hot enough and an oven thermometer is the only way to know for sure. It takes most ovens around 30 minutes to reach 450F. And you can bake it without the lid for up to 25-30 minutes.

  293. Michele Doss

    Just want to say THANK YOU!! I have been making bread off and on for years. This one is the fastest best tasting one I have ever made.

  294. Lynn B

    My go to recipe. This recipe is so easy and very forgiving, have tried other Artizan bread recipes but this one is the best. While we are self isolating the neighbours are getting a loaf fo bread as a special treat.

  295. Marion

    First time — came out amazing in 1:45, wonderful crust, major air holes, etc. — and i used a calphalon soup pot! But how can I get mine to come out as brown and pretty as yours in the picture above? do you do a wash at some point? sorry if you have answered this already2

    • Jenny Can Cook

      You can just bake it longer with the lid off, maybe another 5-10 additional minutes.

    • Suzarooze

      Just a thought, soup pots generally have higher sides then the Dutch ovens, Le Cruset type which can block the heat needed for browning. Like how baking cookies on a flat no sided cookie sheet rather than a rectangular cake pan. Make any sense?

  296. Pat

    can I use fresh yeast?

  297. Beverly

    I just made this bread today it was delicious. Thanks for the recipe

  298. Robin

    Making it now. Will let you know how it goes.

  299. Jill G

    Sweet baby Jaysus! This bread was the bomb diggity. Made it this afternoon (to have with soup tonight). I *may* or may not have finished half of it before I even started the soup. Will be making more tomorrow. Thanks, Jenny!

  300. Maria

    Made this the other day. Best bread I have ever made. Trying it again today and I will be tutoring my adult son via Facebook Messenger? Thanks for sharing your recipe.

  301. Neen

    The most beautiful loaf of bread that I have ever seen.
    Thank you for this recipe. Could become a habit?

  302. Diane

    I only have “inactive dried yeast” from Trader Joe’s. Will this work? If so, do I need to modify the recipe?

  303. Chris Hurd

    My family is loving this crusty yeasty loaf. I’m making it everyday. It’s wonderful toasted

  304. Rose

    Thank you so much for this recipe. I finally made this today. So crusty and so delicious. All your recipes that I have tried turn out perfect!

  305. Mandy

    Just purchased my very first Dutch oven and have this bread baking. It is a thing of beauty seeing that beautiful loaf that I made. Thank you for sharing this recipe Jenny!

  306. Alice

    Delicious and easy. I followed directions to a T and turned out perfect. Sorry I ate some before taking a pic?

  307. Kayla

    I have been wanting to make home made bread for a while now. After going through all the recipes I landed on this one and am so happy I choose it! Super easy and the bread turned out great and delicious! Thank you so much!

  308. Kristin


    i wanted to try this but i dont have a dutch oven. any suggestions

  309. Sue Ellen

    Mine is in the oven now. My question is, it was very loose, when I lifted it from the bowl ( in parchment) it flattened out and was sticking to the parchment paper. Should I have put more flour on it when I was folding it? Hopefully it will come together in a round loaf! I’m excited!

    • Daryl

      Yes, you need to fold in some extra flour so that it’s not so sticky. It should still be a very soft dough.

  310. janice pet

    Just took it out of the oven, and am so happy! This is my first attempt to make bread without a bread machine, and i am as proud as a peacock! Thanks so much it was fun to make, due to the staying at home climate it was a great deterrent! I will try it again.

  311. Teresa

    Can you add cheese to this bread! Thanks

    • Jay

      Yes! I add cheese, jalapeños, garlic powder, and even cooked bacon. Just mix it in with everything else, and it’ll turn out great. Best recipe ever!

  312. Cynthia

    I just made this bread this morning. But it was way way to sticky. I either needed more flour or less water. Did anyone else have this issue? Any ideas?

    • Jenny Can Cook

      Please see the FAQs.

    • Tara

      Mine was sticky too. I just added more flour and it turned out fine. I made it again today and I didn’t add as much water.

  313. Haley

    Can this be done without parchment paper – I have none and am not willing to go get some!

    • Alys

      You can do the same recipe and put a sprinkling of cornmeal on the bottom of the Dutch Oven. I
      do this all the time and it never sticks.

      • Valerie

        That’s a great idea. Most good pizza has Cornmeal under it 🙂

  314. Jaylene

    My first go at it I had my water way to hot!!! Hope this helps (;

    • Caran Colyer

      Using corn meal instead of parchment…thanks to all for the cornmeal idea

  315. Monica Dalberg

    Maybe a dumb question – parchment goes UNDER bread into pot? If under, do I remove whole bread from pot, separate bread from paper, then place bread into pot again without paper and lid?

    • erass

      That’s what I did!

    • Jenny Can Cook

      That’s correct. The parchment goes under the bread into the pot for baking. When you remove the lid you can leave the parchment in and bake with the lid off or you can remove the parchment and put the bread back in the pot to finish. I remove it. You can watch the process on the video attached to the “Faster No Knead Bread.”

    • Juli

      Watch Jenny’s video on making this bread. It not only is instructional but entertaining as well. It will make everything clear.

  316. Sharon Dewitt

    Have you had a problem with the dutch oven smoking a bit while preheating? I think because I have a cast iron one and I oil it? Also when putting the parchment paper in, do you put it on the bottom of the pot or on top? Sorry for all the questions.

    • Jenny Can Cook

      The smoking is likely from oiling the pot. The parchment paper goes in the bottom because you use the parchment to lift the bread to place in the pan, parchment and all. The dough sits in kind of a parchment basket. You can see the process on the video attached to my “Faster No Knead Bread.”

  317. BMags

    Just baking lidless for the last 10 minutes. My toddlers loved helping mom “cook”.

  318. Daedo

    Jenny, I’ve been baking bread for nearly 40 years. I’m not an expert, but have tried many different types of bread, from whole wheat to sourdough to biscuits and focaccia. This is by far the easiest bread recipe I’ve ever used AND it tastes great. Great for toast and grilled cheese sandwiches, just a great everyday bread.
    Thanks for sharing it with us!

  319. Debbie

    I had a few slices left over, so I cut them into cubes and sautéed them in olive oil. As they crisped up, I sprinkled sea salt on them.
    Best croutons ever!! Seriously they never made it to the salad. Hahahaha. We just ate them out of a bowl.

  320. Kolace2020

    Can you use beer instead of water? Can you blend 1-2-3 roasted garlic cloves (just the pulp mashed) into the dough mixture? If I use Asiago cheese how much can I use without weighing down the dough? Thanks!!

  321. STAVROS

    Thank you for the bread and many other of your great recipes.I would like to ask you if i can use self rising flour with out yeast. would that work for the bread?
    Thank you

  322. Jessi

    I love baking, but am new to the Dutch oven! Would you use the convection feature on the oven or just the traditional heat?

  323. Jacqueline

    Just made this and it is my first attempt at making bread. It looks amazing, however the inside was a little bit doughy. Not too much, bu Maybe I need to bake it a little longer??? Thoughts?

  324. rosa Mandeville

    What if I do not have rapid rise yeast.? I only have active dry yeast

  325. Blanca

    Jenny ,this is my favorite bread to bake. And in times like this ,its nice to bake an extra one to give to a friend ,who is not able to bake.

    • Ron

      Hi, it is great to hear that you are thinking about your neighbors!
      Kudos to you, I am doing the same for my tenant baking it right now.
      Also giving some of my home made bacon to try out.


  326. Laurie

    Can butter milk be used in place of the water? Would it work out the same?

    • Kay

      Not sure how it would work with yeast, but if you swap out yeast for 1 tsp of baking SODA, it becomes a quick bread. You can skip all the rising and follow the rest of the recipe and it’s a traditional Irish Soda bread. I just dust the dutch oven with flour and skip the parchment. BTW if you only have regular milk use baking powder instead.

  327. Jill

    I brushed mine with olive oil and sprinkled sea salt during the last part of baking when the lid comes off. I also added extra parchment paper underneath the bread in the Dutch oven to help reduce the bottom from getting too overcooked.

  328. Gaby Orr

    I am not happy at all. After 3+ hours is still looks as crumbly as it did after I mixed the ingredients.

  329. Jenn B

    I have made this recipe multiple times and it’s so easy.
    My family loves this bread with a good beef stew which is what I’ll do tonight!

  330. Marissa V

    Has anyone every doubled or tripled the recipe? Can you store dough in the refrigerator to bake at another date?

  331. Brian Harder

    Easy peasy. I missed the aerating part and simply weighed the first cup of flour and then did two more by weight only. Instead of 390 grams as you mention in the second (faster) recipe, I did 450 grams. I also did 1/3 of the flour as whole wheat. That said, it turned out great. I’ll do it again with less flour and see how that works out.



    • Jenny Can Cook

      Yes, the oven stays at 450 through the entire process, when it bakes with the lid on and the rest of the baking with the lid off. Good luck!

      • Kathy

        After the 30 min bake time, when you take off the lid AND the parchment paper off, do you return the bread in the Dutch oven? Or just on the rack? Or can I just take the lid off of the ditch oven and leave the bread in the Dutch oven and paper? Thanks!

        • Jenny Can Cook

          You can do any of the above. After 30 minutes, I remove the lid and the parchment paper and return the bread to the oven in the pot. You can remove the lid and leave the parchment paper and bread in the pot and return it to the oven. Some people remove the bread and put it directly on the oven rack (no pot) but I do not recommend that.

  333. Ca

    Mine didn’t rise 🙁
    I am not much of baker.
    I think I’ll try another one tomorrow.
    Maybe yeast goes bad, or maybe I used the wrong kind.

  334. Cindy Ganj

    Thank you so much for such an easy recipe. I was so excited when it came out and I actually made it!! So good

  335. KMP

    Just mixed this up, it’s in the resting/rising stage now! Will be perfect with our dinner and salads tonight, thank you Jenny! This is my go-to bread!

  336. Doc Kath Baker

    Thank you for this amazing receipe- came out just perfect!


    AMAZING! Made this for the first time last night – definitely won’t be the last! We (well, me) have to have bread with every meal, and this one fits the bill – so easy and tasty! Perfect balance of saltiness to the bread, which I think is key to any homemade bread! Thanks so much Jenny!!

  338. Val

    Thank you Jenny for your Faster and Fastest Bread recipes. I have made several times w great results. Being it is only my wife and I, we do have leftover bread. I was not able to keep the crust of the bread crispy when eating the very next day.

    Do you have any recommendations to maintain the crustiness of the bread if there are leftovers? It is so fabulous when first eating it. Perfect!

    Thank you for these two Bread recipes and other recipes you have blessed us with.

  339. Wendy K

    I have a fear of yeast! I made this Sat. morning and OMG – it was PERFECT!!! Can I add ingredients – like maybe cheese, or garlic or sun-dried tomatoes? If I can, when would I add them? Thank you…LOVE YOUR RECIPES!

  340. Lisa (Not a baker)

    Is the dough supposed to look dry?

    • Lisa

      I guess I’ll find out…

      • Raechel

        It will look dry! Don’t worry! As long as u give it a good mix when u add all the ingredients together your fine! As it sits it will completely change and look more moist. Also making the dough the night before with cold water truly will give u the same results as doing it day of! Hope everything turns out well enjoy!

  341. Stephanie M

    Just made mine this afternoon! Looks and smells awesome! How is the best way to store any leftovers (if) there are any once it’s cut?
    Thank you!!

    • Ken

      There is never any leftover! I put it in the microwave if it lasts overnight!

  342. Kathy Klein

    Can i use cake yeast if so how much? how would you measure it

  343. Branda

    I’m just about to put mine in the oven. I wish it said in the actual recipe to use 3 cups of aerated flour. My dough was so dry and tough to mix. I assumed I read the amounts wrong. After setting it aside to rest I realized that it says to aerate your flour at the top. It’s my own fault for not paying more attention to detail. Fingers crossed this all works out??

    • Jenny Can Cook

      Your comment is very helpful. I added that note to the recipe itself. Why didn’t I think of this sooner?!? Thank you!! ❤️

  344. Kris Z

    Well I don’t bake. Apparently I don’t read well, either. I used Active Dry yeast instead of Rapid Rise. I did proof it. I used 2t salt instead of one. Pre-heated the oven instead of putting the Dutch oven in a cold oven. Let’s not forget regular instead of bread flour. Oven is cooling down now. Bread in bowl for first rise. If this works, it is truly a magic recipe.

    Good thing parchment paper is called for because my cast iron Dutch oven needs seasoning.

    Not Betty Crocker

    • Karen

      How did it turn out? Doing this today too!

      • Kris Z

        Looks EXACTLY like the picture. I am eating a hunk now. Maybe it is me but it seems to lack flavor. I will see what the mister says. I have never made bread without sugar and some type of fat.

        • Jenny Can Cook

          Some people use more salt, or try the “Faster” version that takes a little longer.

  345. Amy

    Any suggestions as I do not have a Dutch oven yet. What else will work?

    • Jenny Can Cook

      See the FAQs.

    • Jeff A.

      I have used several different crusty bread or artisan bread recipes. Last year I was teaching a group of about 12 young women how to make it. We didn’t have enough Dutch ovens so we went ahead and used regular cookie sheets and the bread turned out great. I still use a Dutch oven when I am making my own for my family, but I have used cookie sheets in a pinch and the bread was still wonderful. Goes great with dipping oil too! If you need a recipe for a great dipping oil let me know.

      • Nurse Marge

        Hi Jeff – Can you please share the dipping bread recipe when you get the chance? Much appreciated!

      • Glenda

        Dipping oil recipe please!!

        Thank you…..stay safe!!

      • Becca

        Jeff, When you use cookie sheet, how do you make sure the bread steams the way its supposed to? Do you cover the bread with something on the cookie sheet? Thanks

  346. Jaclyn Gretz

    Looking to make but dont have a Dutch Oven… tips?

    • Jenny Can Cook

      Please see the FAQs.

    • Jeff A.

      I have used several different crusty bread or artisan bread recipes. Last year I was teaching a group of about 12 young women how to make it. We didn’t have enough Dutch ovens so we went ahead and used regular cookie sheets and the bread turned out great. I still use a Dutch oven when I am making my own for my family, but I have used cookie sheets in a pinch and the bread was still wonderful. Goes great with dipping oil too! If you need a recipe for a great dipping oil let me know.

      • Rhonda

        Jeff, OF COURSE we all would like to to know more about your bread dipping sauce recipe! Tell us soon please.

  347. Jen

    I have a loaf in the oven as we speak, and this is my second time but not my last! I shared your link on Facebook since we’re all cooped up because of covid-19. It helps me pass the time.

  348. RMD

    I accidentally used a whole packet (1/4 oz) of yeast instead of 1/4 tsp. What can I expect? It’s only into a half-hour of the first 3 hr. rise?

    • Tam

      Hi. The recipe calls for an entire packet, no? Thats what I used and its resting now…

    • Jenny Can Cook

      This “Fastest” 2-Hour recipe uses 2 teaspoons of yeast. To other original “Faster” one that takes 4 1/2 hours and has a video, uses 1/4 teaspoon.

  349. Diane

    This is great bread. Sure would like to see the video back up so I can send to a friend. Thanks!

    • Rhonda

      Diane, I have watched Jenny’s video several times on YouTube. It presently up and ready for viewing at https://www.youtube.com/watch?v=I0t8ZAhb8lQ
      Best to you and your household during this COVID-19 pandemic and sheltering in place ordinances and laws.

      • Jenny Can Cook

        Keep in mind that the video is for the “Faster” loaf, which uses less yeast, but the method is basically the same.

  350. Birdie

    This bread couldn’t have been any easier! just took it out of the oven…things to do while on lockdown and everyone is working from home..my space is the kitchen! Breda looks fab, now I must hide it for dinner!!!

    • Birdie

      Bread looks fab, posted a picture on Instagram! Don’t be afraid of using yeast, just make sure you have a thermometer for the water, so you don’t kill the yeast!

  351. Theresa

    First time I ever made bread and it turned out Awesome, only thing at the end I had to turn my oven up a little to get it to brown on top, but it’s awesome. Will be making this again, thank you ?

  352. Mars B

    I’m making soup and I wanted decadent bread to go along with it so I used the basics of this recipe and added chopped basil leaves, cheddar chunks and a tbs of tomate paste (dissolved it into my water) and it turned out super good! This so isnt the first time I’ve tried this recipe (and the basic no knead one) and added a bunch of stuff in and it always tastes perfect and has the best crust. Tried it with kale, bacon and white cheddar mixed in recently and it was amazing!

  353. Ann

    So I made this yesterday, the tutorial said 1/4 tsp rapid dry yeast, the written recipe said 2 tsp rapid yeast. So I put one packet of active dry yeast which is 21/2 tsp of yeast. I thought well this might not work because I know in baking measuring is important. Everything else I did exactly. Came out perfectly, super crispy crust. I let it rise the three hours but I baked an Irish bread so I didn’t waste a lot of time when I went to heat the Dutch oven. By the time that came out of the oven it only took maybe 30 min or so to get to the 450temp, Honestly don’t think you can mess this up. I bake but nver made bread.

    • Jenny Can Cook

      The tutorial is for the “Faster” recipe, which only needs 1/4 teaspoon of yeast (the 2-HOUR Fastest uses 2 teaspoons) but it’s true, this bread is hard to mess up. I’m glad it turned out.

      • Sandyg8r

        OMG! You are so patient…I could not be.
        How many times are people going to ask the same question about the amount of yeast? You have repeatedly said it’s two different recipes, two different methods. I really can’t wait to try this bread

  354. Ann

    Has anyone used active dry yeast instead of quick rising?

    • AJ

      I’ve used “regular” yeast more often than not, and it works just fine. I tend to always proof my yeast even with the instant yeast instead of just adding it to the flour.

  355. Pauline

    I love your recipes,I made a loaf for my friend,without salt it was very dense.what did I do wrong.how can I correct this? thank you.

    • Debbie

      Homemade loaf bread is normally denser that what you find in the store. Store bought bread you can roll into a ball in your hand because of all the odd ingredients they’ve added to it. As a kid we grew up on homemade bread (born in 92) so the few times we had store bought bread we thought it was kind of icky.

  356. TZ

    This simple recipe has become our family’s favorite. It’s so easy to put together a nice hot loaf every time I make homemade soup. My brother in law makes it quite often for my sister and their grands. Always makes the house smell great, too! Thank you, Jenny- for the great recipe and your contagious enthusiasm!

  357. Meredith

    This bread is fantastic. To make it a little more palatable, I add a tablespoon of white sugar in the mixture. I also brush a little bit of olive oil on the top of the bread and sprinkle on some oregano or herbs to Provence before sticking into the oven. Love this recipe. I’ve made this bread a few times now.

    • Ann

      Is active dry yeast ok to use?

      • Babs

        hi ann
        yes you can…but dissolve the yeast into the water directly first. dissolve the yeast into the water that’s stated in the recipe. Wait five minutes for the yeast to activate/small bubbles on the surface.
        instant rise yeast is the one you can add directly to the flour…remember to always mix the flour with salt first before adding yeast. salt can kill yeast.

  358. Sailgurl

    I use non-stick aluminum foil for baking my bread. I love that product for everything from homemade pizza, bread and candy. Nothing sticks to it.

  359. Nancy H

    I was using my cast iron frying pan with the lid. But I found it too heavy and hard to handle without getting burned. So. I bought a small granite roasting pan with a lid (holds a 10 lb. turkey and costs only $10) It’s very light even with the bread in it. I put the empty roaster pan with the lid on in the oven while the oven was pre heating. I took the hot pan out and put 2 small loaves side by side in the roaster. Put the lid on and baked the bread. Turned out great and was much safer to handle.

  360. KMP

    Made this today and it’s cooking in my oven to accompany our 31st Wedding Anniversary dinner tonight! Will be just perfect with our salad and steak! Not my first or last time making this crusty bread!

    • Kelly

      Happy Anniversary! How awesome is 31 years! Congrats!

  361. Dawn

    Sooooo good!! Thanks for sharing this very simple recipe. Bet you can guess what I had for dinner!

  362. Amy

    Perfect. Super easy. Great bread. Made it in my Staub Dutch oven. Bring on the butter.

  363. Sandie Rhodes

    Hi. My daughter gave me a Le Creuset Dutch oven for Christmas and your recipe! It’s added a great component to many of the meals I cook. I have added rosemary and thyme to the basic bread recipe with great success but am wanting to try olive oil. I know this will change the proportions of wet ingredients and wondered if you’ve done this yourself? While I’m a pretty good cook, I’e not had a lot of success with baking since my style is to go with instincts and as you undoubtedly know, baking is more of a science. Thanks for any input you have. Love your site!

  364. steve nagelkerke

    This is the fourth time making your recipe. We love it. It’s so easy even a cave man can do it!

  365. Lynette

    Has anyone tried this with a gluten-free all purpose flour?

    • Jenny Can Cook

      Please see the FAQs.

    • Laurie

      Yes- I used Bobs 1-1 gluten free flour – horrible ..turned out hard and tasted like caca…
      Regular bread flour was fabulous..

  366. Roger D.

    This came out fabulous. So easy , even a guy can make it.

  367. Beth R.

    I was amazed by how well this turned out! At 5 PM last night I told my husband I was going to make bread. He looked at me oddly and then said “now?”. I threw the ingredients together and covered with plastic wrap and went back upstairs to finish a show I was watching. He asked me where I was going, I answered: “to finish my show.” He said “I thought you were going to make bread”, I answered, “I am!” LOL I couldn’t have been more impressed with the results!!! It is more of a country-style bread in my opinion, with the softer texture inside, but delicious! We could have devoured the whole loaf with a stick of butter when it was warm! I am going to use bread flour next time to see what taste differences it makes. Thank your for this amazing recipe!!

  368. Louise

    Love this bread recipe. I’ve made it several times. Have a loaf in the oven right now to go with the homemade spicy bean soup cooking on the stove.

  369. Sara

    I have made this recipe more than 10 times and every time it turns out wonderful! We have even made this in a Dutch oven while camping. Thank you for sharing this recipe with us!

  370. James Buchanan Just Jim!

    Jenney, have after folding the dough about 6 ok 8 times.
    how would it be to roll the air out little like a pie dough lightley.
    Have you ever done that for bread.?

    • Jenny Can Cook

      I never have but it seems like you would want the air bubbles in there to help rise the bread.

  371. Tuula

    Well – Delicious !! I was a bit confused in reading comments on light and airy as mine was a little dense – although my hubby and I both loved the density- I had sprinkled a little garlic powder and onion powder over it at first rise – so I thought that’s why .
    Then I read about aeration lol !
    So I will do that the next time to see how that version is but I’m thinking since we both loved it the dense version I may end up making the “”wrong”” way lol
    Thanks for this awesome recipe !!,

  372. Nina

    OmygoshJennyyy!! Thanks so much for this recipe; super delish yumyumyum! My bread came out looking like a Panera loaf and tasting just as good! I almost missed the second rise, but backtracked just in time-scooped the dough out of the hot Dutch & back into the bowl (I actually missed the link to hour and half bread the first go around so next time I will be trying without the second rise) As for the prep- I have shied away from baking that requires things be rolled out, as my countertops are a circa 1960’s weird veiny laminate that traps every piece of dirt so even though I keep them clean, I’m still skeeved rolling food things out on them. I worked around that issue simply by flouring up my pizza stone and folding the dough on that. Also, I eschewed with the parchment paper because I had none. Instead, I put a bit of cornmeal in the bottom of the Dutch and it worked perfectly. ThankU again Jenny!! I felt preeeetty fancy pulling my bread out of the oven. You’re awesome! ?

    • Susan

      Nina, I use parchment paper to roll my dough onto so that clean up is super easy and you aren’t getting anything on your counters. You can also use a silpat mat for the same thing

  373. Lola

    I have yeast from your regular no-knead bread. It is active dry. Can I use in your super fast no knead bread, you call for rapid rise. Can I substitute. By the way, I always watch your videos over and over. I am in my 70s, but you are never too old to learn new things. You are great fun and a great cook
    Just made your potatoe latkes . They were great.

  374. Steph

    Absolutely amazing recipe. I usually do an 8-16 hour rise on my no knead bread but this is way better. Not only for time but the texture is much airier and lighter. The longer rise seems to be doughier. This is absolute perfection!
    I skipped the parchment paper for anyone looking to do that. Just put dough right in the hot Dutch oven.

  375. Nick

    I just made this recipe and it turned out fantastic. I don’t know what all these people are talking about, burning their dutch oven and butcher paper catching fire. I used cheap Walmart butcher paper and it didn’t catch on fire. I bought a pioneer woman dutch oven from Walmart and everything came out perfect. The folks using super expensive dutch ovens must have done something wrong. I paid $44.00 for my dutch oven. Bread is perfectly crusty on the outside and soft and delicious on the inside. Can’t wait to tweak the recipe with some honey and oats or a more savory bread, onion powder and garlic. Thanks for this super simple and delicious recipe!

    • Mark W

      Absolutely agree Nick. I use an Amazon dutch oven that cost about 60.00 specifically to bake in and it and grocery store parchment paper work great. I’ve reduced the size of the bowl I use to let the dough rest and slash the loaf with a razor blade after it goes into the dutch oven just before I put it in the oven. I’ve also discovered Trader Joe’s Everything but the Bagel seasoning and LOVE it on (and in) my dough

      • O T.B.

        OH MY GOD, Mark!!!! My jaw DROPPED when I read what you were putting on top!! My dough is still in the first rise, so when I’m ready to put it in the oven, I’m going to sprinkle sesame seeds on top!! I already have the Mediterranean spice blend za’atar in the dough, and I think the sesame seeds on TOP will be amazing! Thanks for the idea!! ?

  376. Kari

    This was the easiest and best bread I’ve ever made. Perfect crunchy crust with chewy center!

  377. Chey

    “Jenny, Jenny, who can I turn to…” : ) This bread made me break out in song! Today is the day I FINALLY made this recipe, which I have been wanting for a while. It came out beautifully!! My hubby and I ate 1/2 the loaf and reluctantly packed up the rest for later. Like maybe in about an hour later…..? hah, we’ll see! Thank you SO much for your practical recipes. I can always count on finding a delicious Anything on your site and your YouTube videos! I added a tsp of garlic powder and a Tbs of dried onion to give the bread a savory flavor. Dang! This was so delicious. I will bake the next loaf for maybe 5ms more to perhaps firm it up a bit – I had a little trouble slicing, but honestly… do I really need perfect slices? Maybe not. Thanks, again! Another winner and I’m not at all surprised!

    • Nick

      Excellent Tommy Tutone reference. I wonder how many people it was lost on? I too made this bread and it came out excellent! I had cheap stuff as well, cheap cast iron and cheap parchment paper. Rock on!

    • Andrea

      For people who have trouble slicing bread cleanly, may I suggest using a serrated (ragged-blade) knife, (ot a straight-bladed knife, and letting the bread cool just a bit before slicing? Also, do not press down firmly on the bread, either with your hand or the knife. Patience and gentleness are the keys in slicing bread, especially when it’s just-from-the-oven. Enjoy!

  378. Lisa Wint

    Hi… I am wondering if anyone has tried this recipe without the parchment paper and if it came out ok?

    • Just Me

      For a long time, I followed the No Knead bread recipe from the New York Times which does not use parchment paper. It always came out fine, but it was always a bit difficult to get the dough into the hot pot. I love the parchment paper method much better as it makes transferring the dough much easier. It’s worth keeping parchment on hand!

    • Steph

      I skipped that step. Just put the dough in an oiled bowl to rise then after flouring and turning put it back in the same bowl for the second rise. Once the Dutch oven was hot I plopped the dough straight in. It was perfect!!

    • Chey

      : ) Nick! I’m glad I’m not alone. Cheap Dutch oven and parchment used here, too. I think in the second rise, I’m going to try jalapeno and a bit of cheddar. This is such an easy-not-spending-my-whole-day-waiting kind of recipe that if it doesn’t work … no biggie. I’ll just do something else. Take care. … and Thanks, again, Jenny!

  379. Heather

    I’m here to say please dont replace anyones dutch ovens. I have cooked bread in my dutch ovens multiple times and with a little Bar Keepers Friend powder cleans them right up. I have also used many different recipes from all kinds of places etc.. websites and cookbooks. If anyone did their research they would see that baking a dry item (bread dough) in a Dutch oven may discolor it. Did anyone here read their manuals for their dutch oven before complaining to this poor womans site and upset her. It will state that in the paperwork. Plus Le Creuset has a warranty also. Plus if the recipe states it’s going to use the oven at 450 degree for a long time… it’s going to get HOT in the kitchen. Duh!!!!! JENNY.. your recipe came out great!! Even my 12 year old helped with the baking. It was super easy and worded great for him to understand each step of the process. Thank you and have a wonderful day! Mucho Love
    Heather and Nick

  380. Klaus

    Simple, quick, easy, and magnificent recipe! Just made 2 loafs with my 12yo son, one exactly as the recipe said, one with about 2Tbsp of honey added.
    No discoloration of the Dutch Ovens other than the outside darkening with the heat and returning to normal as they cool….no flaming parchment paper…
    …Not that EITHER of those could ever possibly be Jenny’s doing or fault! If your product fails to meet the advertised capabilities, please contact the manufacturer instead of trying to pawn it off on someone else for freebies!

  381. Vic

    Can this recipe be doubled? The first loaf I made came out great but it was gone in no time. It was great.

  382. Harry

    Very nice & very easy recipe. Testing is next.
    Thanks for sharing!

  383. Name Withheld

    What’s the matter with ten minutes of kneading? I tried the recipe here, and I watched Jenny on YouTube video. Nice loaf. Very sweet video presence. But please. All told, this was a 3 hour process. My electricity bill will be sky high for the long high temp oven. The edges of the parchment paper around the Le Creuset dutch oven caught fire, and the pot itself is charred: no amount of scrubbing will get it back to its original pale yellow color. So again, I ask, what’s wrong with ten minutes of kneading? It actually is therapeutic! Bake your loaves at a lower temp and give them a little love first.


      Please read this! I am quite serious. My pale yellow Le Crueset Dutch Oven is ruined. The high heat burned dark splotches all over the pot, but esp on the lid. It is not in warranty, and was a gift from my daughter. NOT WORTH IT! I used to have a brown Dutch Oven, same brand, and it would not show the burning but the enamel had cracked; I used it for over 35 years. If you have a dark colored pot, go ahead, but not any of the recent pastel colors by Le Crueset. Actually weeping.

      • Jenny Can Cook

        I’m so sorry to hear this. I don’t know how this could happen because I also use a light colored Le Crueset but please send a picture of your DO and I will send you an exact replacement. Use the “Your Photos” link and I will keep an eye out for the photo. Include a note with your mailing address and it will not be published. I can order the same thing online and have it sent directly to you. ~ jenny

        • Andrea

          Perhaps note to folks that Cast Iron dutch ovens work great if they’ve been seasoned correctly, and they never need scrubbing. Although it’s getting more difficult for me to lift cast iron, it is great for baking and cooking.
          Thanks for a great recipe ’cause I really don’t like spending lots of time kneading and having the long double rise.

      • Jenny Can Cook

        This email should work: YourPhotos@JennyCanCook.com – From a camera or computer you should be able to drag & drop photos into this email. Let me know. Please send more than one photo. We need to see the logo on the lid, the inside of the lid where Le Creuset has some numbers, and something that clearly shows the color. Also please provide the size in case the numbers are not enough. Thank you.

        • Named Withheld

          Jenny and staff – I have now sent email with photos of the Dutch Oven that became splotched with baking the no-knead bread. I appreciate your kind offer to replace my pot – a treasured gift from a hard working daughter. I do not see how to get rid of my frustrated comments on this site from earlier. Please remove them – if no one else has had this trouble it must just be the curse of my Swiss grandmother for trying to bake bread without kneading it!

          I have enjoyed watching your video clips!

          All the best.

          • Jenny Can Cook

            Thanks for sending your photos. Your Dutch oven looks a bit like my own yellow one, which has scorch marks on it. It’s definitely hard to clean so I just let it go but yours does look like it could be cleaned. I offered to replace it for you and am willing to do so but I’m not clear that it’s what you want now since you acknowledge that no one else has had this problem.

            It’s a bit of a dilemma for me since replacing your Dutch oven would suggest that I think my recipe is not trustworthy but tens of thousands of people have made it with no complaints of any damage and I stand behind this and all of my recipes. Please let me know if you want the replacement and I will honor my commitment. If not, we can just move forward and I will remove your comments or name as requested. Thank you.

            • DinaBeDina


              I’m sure I ‘m not the only one who has thought this woman was ridiculous in her complaint about stains on her pot! You don’t owe her anything! I’m sure I am not alone in this opinion. I’ve never met a fabulous cook who’s pots are not stained and scratched tons of bumps and bruises. etc… Carry on Jenny! I have 3 adult autistic children who can easily follow your recipes and have success over and over and over again. Same with me. You are my # 1 go to chef and I refer you to everyone. In return they tell me how they love it too! You are very much appreciated in my world, all over this world and the world beyond, of this I am certain. To me , you are more than just a great cook Your the mom I never had, the Grandmama , the aunt, the sister, the best friend the great co worker I have always dreamed off in my head. Thank you for sharing your Sunshine with the rest of the world, for FREE! Bless you and yours, Enjoy In~joy ~ Sign me , a very satisfied student. Dina.

        • Heather

          I’m here to say please dont replace anyones dutch ovens. I have cooked bread in my dutch ovens multiple times and with a little Bar Keepers Friend powder cleans them right up. I have also used many different recipes from all kinds of places etc.. websites and cookbooks. If anyone did their research they would see that baking a dry item (bread dough) in a Dutch oven may discolor it. Did anyone here read their manuals for their dutch oven before complaining to this poor womans site and upset her. It will state that in the paperwork. Plus Le Creuset has a warranty also. Plus if the recipe states it’s going to use the oven at 450 degree for a long time… it’s going to get HOT in the kitchen. Duh!!!!! JENNY.. your recipe came out great!! Even my 12 year old helped with the baking. It was super easy and worked great for him to understand each step of the process. Thank you and have a wonderful day.

      • kk

        Why don’t you try cleaning it?
        Also the comment about your electricity bill..a bit over the top. Clean your pot. Contact the manufacturer about issues, not the person who wrote a recipe.

      • Learning Bread Making In Ohio

        To blame her for what happened to your pot is insane. I have tried the very same recipe and came out awesome.
        You bitched about the electricity, then about the Dutch oven. If you are so concerned about your electric bill, shouldn’t have baked.
        As far as the pot is concerned, yes it burned, but there’s this one thing is called cleaning.
        If you so cherished that pot, shouldn’t have used it. I can’t believe you got on here complaining on something that others can’t control. Isn’t like she pushed you to do it. The risk was on you lady. Be glad she was kind enough to send you one. Had it been me, will have given you a tissue.
        Posts like yours is what keeps people from posting good things…. I hope you are happy with the new Dutch oven ….

        • Paul

          I agree. Take responsibility for your own actions instead of blaming someone who is kind enough to share her awesome recipe with the world.

        • Heather

          AMEN! 100% AGREED. That lady is ridiculous.. smh.

      • DinaBeDina

        Google how to clean it. ex: https://www.youtube.com/watch?v=Lz_-mWGtBRI
        . .. Now, please, go scrub and think of how immature and whinny you sounded over a stupid pot that gets stained sooner or later, no matter. Even if the stains do not come out. Your pot still works!!
        Time to grow up girl! Geesh. Jenny doesn’t owe you anything.

    • Jenny Can Cook

      I would like to get this resolved but need to hear from you as I am not clear. Please let me know if you still want me to replace your Dutch oven. Thank you.

    • Jenny Can Cook

      If I have not heard from you by tomorrow I will assume you no longer expect a replacement Dutch oven and I will consider this issue closed. Your name and/or comments will be removed. Thank you.

    • Jenny Can Cook

      Case Closed. It looks like she realized I was not responsible so I will not be replacing her Dutch oven. My thanks to everyone for supporting me through this stressful event. ❤️

      • Corrine

        I love your recipes and you handled this well God bless you

      • Mark W

        Good Job Jenny; As a business owner I can say that it’s not about the complaints it’s about how you handle them, and your response was spot on…many people just need to be heard. By the way…I love my beat up and discolored dutch oven. It’s seen a lot of warm and wonderful times in my kitchen

      • M

        Just a thought…when I read the original comment, it sounded like the gal thought she needed to have to the oven on for 3 hours. Now that would ruin your pot, cause the paper to burn and jack your electric! 😉

        Anyhoo…I have a sour dough starter in the fridge and was wondering if I could use that as a liquid replacement. Thoughts?

      • CINDY

        I haven’t made bread since the 70’s. I watch your videos and when I saw you make this bread, I was inspired. I used my LeCreust Dutch oven and I was over the moon happy with how it turned out! Delish! And my family loved it. Your videos are the best, love your humor and enthusiasm! Thank you!

    • Italmamacita

      Wow who ever you are, your being ridiculous. Nobody twisted your arm to make the recipe. And no one has had any complaints about their Dutch oven pots.
      Jenny thank you for sharing your recipes and videos for free. Your an amazing cook. I love your humor on the videos also ☺️ Take care and be stay safe.

  384. Olivia

    I subbed a little bread flour for spelt — maybe ⅓ cup. The dough is having its one-hour rise time and it looks pretty wet. Is that normal? Is there a video for this one?

  385. DinaBeDina

    Jenny Jenny Jenny!! Speechless! ( because my mouth is so full of this aww~ so absolutely so easy,fun to make Orgasmically Deeeelicious bread! )

    P.S. Insane that you don’t self publish your own book! I would buy so many of them. Your the best teacher ever. Thank You so much for the love you put into all of you do !!
    Godspeed sweet lady. Mouah xox from New Brunswick Canada.

  386. Lara

    I LOVE this recipe! It looks pretty, tastes great, and so easy to adapt. The first loaf I made was devoured by my family. The second loaf I added 1/2 C of shredded cheddar cheese. It was even better! Most importantly – this recipe got my daughters to love the crust. :o)

  387. Martha

    Jenny I cant believe you have a food blog!!!! I just found this page today and I grew up watching your talk show.
    Anyways, this bread is great! Super easy and fast. Very delicious! A little denser than I’m used to but maybe I could let it rise a bit longer. Would be excellent with some added herbs as well. Definitely will make again (as it’s almost gone)!!

  388. Diane Uhlman

    I made this a week ago. It was great! I just put a loaf in the oven and I added garlic powder and Italian seasoning. I am waiting to see how it tastes.

  389. Jerry from Brooklyn

    Jenny, I had used your 2 hour “No Knead Bread” Recipe. I had increased it by 25 percent volume to all your ingredients. It came out great and boy did it taste good!

  390. Rayn

    My husband polished off all but TWO slices of the loaf in a day….. now I have to make three batches. One for his gran, and two for us so I can hopefully get more then just two slices!

  391. Rick C.

    Followed your recipe but decreased the instant yeast to 1/2 teaspoon and let the dough rise for about 2 1/2 hours. The final product looked just as you pictured. The bread was crusty and chewy and developed a really nice flavor. Everyone loved it!!


    I’ve bought bread machines AND returned them!
    In the last 10 days, I’ve made 3 Loaves, Your recipes
    Are JUST TOO DELICIOUS! The 2nd loaf we made,
    Husband parboiled a whole bulb of Garlic. I peeled the
    Skins after it cooled. Husband added all the Garlic & folded them
    In after the 1st rise. He shaped the dough into a ball, brushed the top w/EVOO and Freshly Grated Parmigiana.
    Better than Dessert! Jenny, You’re not only Our Hero but in a month
    Weight Watchers will be Thanking You Too! ?‍♀️?

  393. Pat

    This is a fast and easy recipe. It is such a beautiful bread. While it was proofing I pickled our jalapenos and thought, experiment time. So, my next loaf will be a jalapeno loaf!
    Thank you Jenny!

  394. Fernbaker

    I am always game for testing new bread recipes. My go-to is the NYTimes no-kneads (one is overnight rise, the other is a 4-hr rise). Both have fantastic flavor. While this recipe turned out exactly as demonstrated in the video (fluffy, crusty) it is quite literally the blandest bread I’ve ever tasted. This is due to the excessive amount of yeast required to cut the proofing time. Flavor comes with time, and I’d only recommend this if you wanted to make bread bowls or something where the bread flavor is not important. I’ll stick to traditional and NYTimes no-kneads for now.

    • euda

      Remember when your mom told you “if you can’t say something nice……” – was it really necessary for you to totally demean this bread (which is actually good but perhaps not for the “NY Times” bread critic – a bit snobbish)…I think you need to demean things.

      • Rita

        “God made your left hand to hold bread” and the right to spread butter on it and place cheese on it and pour EVOO on it and place charcuterie on it….Who cares if its bland.

  395. Doug J

    I’ve tried bread recipes for awhile, including, a long time ago, a bread machine. The bread machine now sits unused. I’ve never been satisfied with the results and have almost gave up on trying to make fresh baked bread until using this recipe. My first attempt was a success and I can’t wait to bake more bread for guests. QUESTION: can wheat gluten, such as Hodgson Mill, be added, and if so at what amount? Thanks again for a great recipe!

  396. j

    Wonderful recipe. I am not an experienced baker but after having successfully baked one loaf, I altered my next a bit by replacing 1/4 c of the water with honey (melted into the warm water), added a bit more salt, and sprinkled salt flakes on the top after rubbing with milk. OMG so good my family couldn’t stop remarking on it. Next try will be to go 1/2 whole wheat and do as above to see how it turns out!

  397. Ann Lowe

    I will try this looks so easy.

  398. Stormy

    This was incredible!! My whole family absolutely loved it, even fought over it. I won’t be able to ever buy bread again!

  399. Aspen

    Holy cow! I made this with low expectations, thinking it would probably turn out dense and unflavored, but it was fantastic! When I first gave my husband a slice he thought for sure it was from the store. The only thing I would do different is add a little more salt. I also brushed it with the Chili & Onion Crunch from Trader Joes (a mix of olive oil, dried onion, red pepper flakes and dried garlic) and it was delish!

  400. Lizette Fornoni

    Can I add olive oil? If so how much? Would I need to change anything to the recipe? Love this recipe. I’ve made it twice already

    Thanks ?

  401. Tara Stephens

    Thanks so much for this recipe I’ve made it several times , it is delicious and comes in handy when u don’t have money to buy bread.Tiday I’m making a loaf to go along with some homemade lentil soup.

  402. Jayne

    Turned out perfect! Had it along side homage chicken noodle soup. Will experiment with other flours as well as olives. Cheeses and fresh herbs

    • Hayzl

      What other flour have you experemented with? Going to try almond coconut and cassava because it’s all I have. Just didn’t know if I needed extra rising agent or an added egg?

  403. Dawn

    I cannot believe how easy this was! You have made a baker out of me yet, and this is my first loaf ever. I followed recipe exactly, used a 7 qt dutch oven, and added fresh rosemary and black ground pepper during “step 1”. Cannot wait to make it again!

  404. Liz

    This is the second time I make this recipe. The first time the yeast was expired and wasn’t fully cooked in the middle when I took it out of the oven. but still tasted good. Then I saw your blog and the second time turned out perfect! I don’t have a Dutch oven so I use a glass Pyrex one with a lid. This time I let it bake for 5 minutes longer and let it cool before cutting and turned out wonderful!

  405. Dana

    Followed the recipe as given. Yum! Yum! It didn’t last past dinner.

  406. Maxx

    I want to make your 2 hour bread. Only problem is that my Dutch Oven has a plastic knob. HELP.

    • Chef K

      If it’s a Le Creuset Dutch Oven, the plastic knob will be fine. I’ve used this recipe 3x now with no trouble at 450F. Check the manufacturer’s website if they have more info, good luck!

      • OnnaB

        I think foil would make decent replacement.

      • Heidi

        I have LeCreuset pot too… The lid cover should be good to 500f.

      • Judy

        I had the same issue so i plugged it as super tight as i could, no problem!!!

      • Ted M.

        Le creuset now makes a very good metal knob replacement just for this reason

    • Tara Stephens

      Maxx I had same problem…the second time I used a cover for my stock pot over a Pyrex glass dish …the first time I melted my plastic knob..lol. Hope this helps?

    • Keith

      Go to your local hardware store and buy a metal drawer pull knob. Pick up some small washers just in case.
      Replace the plastic knob with the metal one using the smallest screw that is supplied. If it can’t tighten down all the way, add washers as needed.

      My Tramontina needed about 3 or 4 washers but it’s snug as a bug and can handle the heat.

      Make sure the knob you get is 100% metal and is chrome. You don’t want a panted one.

    • Courtney

      Many dutch ovens have a plastic knob 🙂 should be fine. Both mine do (le cruset and martha stewart) Just google the brand and check on their website if it is oven safe if you are nervous.

      • Paul

        I melted the plastic lid handle at 450 degrees and got in big trouble. It’s still usable, but now I unscrew it when making breads at high temps.

  407. Linda

    Bread flour is a must!

  408. Phil

    What temp is oven not in recipe.

    • Katherine Dunn

      She says it in Step 3 of the instructions.

  409. Phil

    Can you bake this in the new wave?

  410. Ann Marie

    I am so happy to find you again. always admired you and now more than ever. I am so excited to try this bread recipe. Cooking makes me happier than eating.

  411. Robert Sass

    Can this be made without salt. Family member is on a restricted sodium diet. Is there a substitute that can be used to replace the salt?

    • Chanin

      You can do it without salt. I’ve folded in all sorts of other things: garlic, rosemary, nuts, raisins etc. any spice you desire. It works great.

      • Candice

        Hi Chanin,
        When did you add the garlic, rosemary, nuts etc to your dough? was it before the first rise or after? I tried adding parmesan cheese during the first rise…not sure if that caused a problem and I should have waiting until the second rise to fold it in. Thank you!

  412. Mariette

    Well, this is just the best recipe, even if I had to modify it, based on ingredients on hand. I used organic spelt, organic cracked wheat and whole wheat (1 cup each) flour. Easiest process ever, I didn’t make a mess in my kitchen and my husband loved having fresh bread. Made a nice grainy, heavier bread. Just heavenly. I did drizzle a little olive oil and coarse salt before returning to the oven for the last ten minutes. Thanks for your videos and inspiration.

  413. Erin

    Has anyone had success making this with whole wheat flour? If so, did you follow the recipe as follows or make any tweaks?

    • Em

      Used all whole wheat, it didn’t work – rise was shallow and the bread could have been used as a doorstop.

    • Martha

      Wheat bread is denser so you have to use less than the called for bread flour. There is a ratio that you can google for replacing with wheat flour.

  414. Lina

    You are amazing Jenny! I was a bread baker in my 20’s and hardly eat bread now…I tried your fastest recipe and wow! it was delicious, easy and fast….I’ve also tried your meat sauce recipe, cabbage soup, turkey meatballs, and all have turned out fantastic thanks to you…trying the meatloaf this week for elderly sister that has trouble cooking…Thanks so much for your cheery videos and great recipes…

  415. Gayle

    I have been wanting to try bread and rolls can hardly wait to try with your recipes. Thank you So Much

  416. Dawn

    Just made this today. What a disaster!

    I followed the directions exactly, or so I believe I did.

    The bread did not rise at all. When it was baked, it wasn’t really done. It was like a bagel, no rise at all.

    Not fun.

    Felt really bad about putting my dutch oven through all that heat and wasting so much energy — at 450 F.

    I did taste it and did like the taste, the only redeeming quality.

    No idea what I could have done differently to make it come out right. 🙁

    • Jessica

      Is it possible that your yeast was expired or had gone bad? Or was left unrefrigerated?

      • Dawn

        Thank you for giving this thought.

        Yes, I wondered, as well. But I use the same yeast for my bread machine, and it’s been fine, but it’s possible, I guess.

        Though, given how difficult this whole process was . . . it’s really something to have a big dutch oven at 450F — where do you put the lid while you put the bread in? And it burned the parchment paper . . . . it’s just too difficult a process, so I won’t be doing it, again.

  417. Jim

    Jenny I love watching your cooking show, you make everything so fun! I went to the thrift store and bought a Dutch Oven, two hours later I have your Artisan bread coming out of oven, looks awesome! I can’t wait to taste! Thankyou!!!!

  418. Peggy

    I used this recipe for my first time making Dutch oven bread. I got distracted and left in the oven a little longer than the recipe indicated.but you would never know it. It was in the oven with lid on for 45 minutes, not the 30 minutes, then i took the lid off and put back in the over another 6 or 7 minutes before I realized my mistake. I took it out of the oven immediately. I couldn’t wait for it to cool. I had to try it. It was GBD – golden brown delicious. It tasted like an italian rustic bread. Crunchy on the outide, soft on the inside. My 85 yr old mother ate 2 pieces. Then my kids wanted some. It was over half gone before it cooled down. I used the rest to make garlic bread on the BBQ.
    I wish there was a place to leave a photo to show how well it turned out.

    I will definitely use this recipe again. In future I will use this recipe to try to make baguettes and smaller round loaves.

  419. April

    I was very excited to find this quick recipe, but was disappointed with the outcome. It looked beautiful and had a golden-brown crust, but the interior was fairly dense. It still had air pockets, but it was hard to eat more than a slice because of how heavy it was. Not a bad recipe, but I will stick to my 4 hour version.

  420. Starsa

    Hi Jenny, Thank you for this recipe. Last week I made your “Faster No Knead Bread” and I made dipping oil. It was fabulous!! My company also loved it. I saw that you make a lot of Polish dishes on YouTube. Growing up Polish, we had a bakery down the street and she baked the most amazing things. Paczki and some kind of yellowish braided roll with poppy seeds were my FAVES! I never tried to make Paczki because I don’t want to deal with a deep fryer. I can’t wait to try yours!!! Thanks for all you do Jenny. Best Wishes from a Fellow Polish Person!!

  421. Rebekah

    Could this be made with active dry yeast ? Would it change the proofing time and amount?

    • Crys

      I use active dry yeast, and it always works just fine. Hope this helps!

      • Rebekah

        Does it change proofing time at all or do I just need to bloom the yeast first?

        • GiarcO9187

          No Ma’am. It’s easier than that. The 1-1/2c warm/hot water does the job of activating the wee yeasties perfectly. Don’t over mix though.

          May your oven temps remain ever even. Giarc

  422. Carol

    Love this recipe and will stick to it as my go to bread recipe. First saw it on utube and made that recipe but this is even quicker!! 1/1/2 hours start to finish.

  423. Garry

    This is a great recipe and very forgiving especially for those who like to tweak a recipe. I have used garlic or tomato salt to replace regular salt plus some onion powder for a different taste. Diced cranberries add a delightful fresh look and a bit of sweetness.

    I typically finish or baste the top with some good quality olive oil with thin slices of tomato and or olives. Do not forget some coarse salt and fresh rosemary or basil with shredded Parmesan cheese. Add these 10 to 15 before it is done so it does not burn.

    Looks great, smells incredibl. Hundreds of combinations available to suit your specifc taste. Have Fun.

  424. Brian

    forgot bread at the grocery store, could not bear the thought of going back.
    This was good stuff, I cheated and mixed it in the food processor due to arthritis – came out great. surprising flavor. gonna try it again and do a slow rise overnight in the refrigerator.

  425. Janie B

    Wondering if this can be made into sourdough bread by adding sourdough starter? Would any of the other ingredients need to be adjusted? Not really a baker but looking forward to giving this bread a try and would love to make sourdough!

    • Suzanne

      I’ve made this before following the recipe but have a sourdough starter and came here just for this comment! I’m going to attempt using some of the starter and I’ll report back. Wish me luck!!

      • All Gaul

        Suzanne I am wondering exactly the same thing! Hope you report back with a good or evil result so we know! Thanks for being the bold explorer.

  426. Katrina

    I’ve made this recipe, as well as your Fastest No Knead While Wheat recipe. They both came out great. For my taste though the inside was pretty soft. It wasn’t sense enough to spread brie on without coming apart, for example, unless the cheese was extremely soft. I was wondering if any of your breads create a denser loaf – or are there any changes I could make that would make the texture more dense? Thanks!

  427. Shannon

    I just made the dough for this bread recipe and currently have it resting for the hour – One thing I do wish is that aerating the flour before measuring was mentioned WITHIN the recipe instructions itself, versus having to read the comments, see people mentioning it, scroll back up to find the FAQ link and then reading the FAQ.

    As someone completely new to making bread/generally a beginner at baking, I didn’t realise i needed to aerate the flour, and am now nervous my bread won’t turn out.

    • Jenny Can Cook

      Aerating is mentioned at the top of the recipe. This is a very forgiving recipe and will still likely turn out. Please report back.

      • Shannon

        Thanks Jenny, looks like I completely missed it so that’s my bad – I read from the ingredients and below. Maybe it would be worth adding a *note to ensure that idiots like me don’t miss it (Reading a lot of recipes online has caused me to have a habit of scrolling straight down and only reading from the ingredients, to try and skip a lot of the extra reading that’s typically added in).

        The bread turned out amazing, so I don’t think that the fact that I missed aerating before measuring really caused any sort of negative effect, and if it did, it wasn’t anything noticeable at all.

        My loaf was delicious, and my husband was absolutely thrilled to have warm, fresh bread. I can definitely see myself turning this into a weekly recipe. I’d be curious about making additions without risking ruining the structure of the bread, so that there are more options in terms of ‘flavors’.

        My only gripe, which is very much a petty one, is that mine seemed a lot paler than the photo provided. It was a very very light golden at best, but the bottom was beautifully brown. It was deliciously crusty nonetheless, but I’d have loved it to be a little more brown.

        • Katy

          One of the best tips my mother ever passed down was brushing the top of your pastries, pies, breads, etc. with a little bit of milk before baking- the proteins in the milk will help it brown!

        • Janet

          To make a browner crust! Melt some butter and brush it on the dough all but the bottom do this before you bake it. Also when preheating oven place a empty bread pan on the rack below over to the side when you put your bread into bake dump a cup of water in the empty pan this will get the crunchy crust you desire. ?

  428. Terry Ruedy

    Could I substitute Buttermilk,instead of water? Or as I call sour milk
    Milk and vinegar. Wonder if the acidity from the vinegar would affect the bread. I’m thinking for the taste.
    Always enjoy your post Jenny, and your colorfull kitchen.
    Terry Ruedy

  429. Helen

    I am staying in an Airbnb and couldn’t find a good bakery so I decided to bake a bread. I like whole grain bread, so I used your recipe as a jumping off place. Changes I made were using 1.5 cups bread flour, 2 cups white whole wheat, 1.75 cups water, and .25 cups mixed seeds and nuts (poppy, sesame, sunflower, almonds). The bread rose beautifully for a moist whole grain (not as airy as your recipe, but that’s not what whole grain is supposed to be), it got a good crust, baked through, sliced well…all the things you want in a bread…oh, and tasted wonderful.

    • Pix

      Helen – You Rock!
      What a great idea. I will definitely return to this recipe when travelling.

      The recipe ⭐️⭐️⭐️⭐️⭐️
      The idea ⭐️⭐️⭐️⭐️⭐️

  430. Tracey M

    Have made this bread multiple times and it always turns out fantastic. The only thing I changed ( because the 1st time I didn’t have parchment paper) was to spray the bowl and subsequently the Dutch oven with PAM. Works like a charm. This bread has been such a hit I’ve shared it with multiple friends and also my daughters!

  431. Rhonda

    How in the world do you areate the bread? I’ve heard of sifting. I’m new to bread baking. Please explain.
    Thank you!!

    • April

      You aerate the flour- meaning give it some good stirs before you scoop and measure. I use my big spoon, stir it up and then spoon into my measuring cup, level off with a knife.

      It’s the proper way to measure flour. ?

    • ALLISON L.

      You aren’t aerating (introducing air) the bread you are aerating the flour. Fluff the flour with a fork and spoon it into the measuring cup, then level with the edge of a knife. If you scoop the flour directly from the bag or the container that it is in, you will not get an accurate measurement because the flour is too densely packed. This technique goes for any recipe that calls for exact amounts, especially in baking.

      • Constanze

        The real way to properly measure any baking ingredient, is to weight them. Get yourselves a good digital scale. You’ll thank yourself in the end for being so smart. Besides, no more guessing. Just do it! Cheers! :O)

    • PJ

      Oh my goodness, it’s the FLOUR not the BREAD that is aerated. The purpose is to get air into the flour so it’s lighter. Otherwise you’ll have too much flour in the recipe, and the bread will be dense.

      To do this, use a flour sifter which is a little handheld device kind of like a measuring cup with a screen on the bottom and a little crank or squeeze handle on the side. OR you can use a sieve instead.

      You put the sifter over a large bowl OR over your measuring cup which is sitting in a wide bowl or on a dinner plate, dump the flour into the sifter and turn the crank or squeeze the handle. That causes some wires inside the sifter to move the flour around and mix air into it, so the flour that comes out the bottom is lighter. When your measuring cup is heaping, take a FLAT knife and scrape off the excess flour. Then dump the contents of your cup into the mixing bowl for your recipe. OR, if you sifted into a bowl, then carefully and lightly spoon the sifted flour into your cup, and level off the cup with a knife. Do NOT shake, tap, or pat down the flour.

      It’s important to use a measuring cup made for DRY measuring – the 1 c or 1/2 c or whatever the measure is comes up to the very top of the measuring cup, so when you level off the top with the knife, you have an exact measurement. These cups are often metal and come in a nested set. Measuring cups made for WET ingredients are typically glass, so you can peer through them to see if your ingredient is level with the lines. But these are not good for dry ingredients which must be precisely measured, because you can’t scrape off the top.

      • Jenny Can Cook

        I appreciate everyone jumping in to help Rhonda (I think she meant to write flour, not bread) but I have to disagree with sifting before measuring. From my experience sifting is not the same as aerating and you would likely use too little flour if you sift it before measuring. Only a few delicate recipes call for sifting first but generally, and always with my recipes, aerating the flour before measuring is what is recommended. You can see how to aerate flour in my chocolate cake video at the one minute mark: http://youtu.be/86o4gUPqVKU

        Thank you again to everyone for all the help and advice you provide for questions I am not always able to answer. ❤️

  432. Trish W.

    Dear Jenny,
    Luvluvluv your videos. You are freekin adorable! ?
    I’ve made your fabulous no knead bread serval times since finding you on YouTube a few weeks ago. Yum!
    I have a few gluten free friends and wondering if anyone has tried making this bread recipe with gluten free flour? I was hoping it was doable and would like to gift them with some yummy GF bread and soup. ?

  433. Shannon

    I have made this bread twice in the last few days. It turns out perfect each time and goes great with homemade soup. Definitely a keeper!

  434. Sue P

    Jenny…you crack me up in your videos, I love your colorful kitchen utensils.
    Anyhow, I made my first loaf 2 days ago, it did not puff up during the rest time….(it still turned out wonderful) BUT…
    After reading your hints I knew exactly what I did wrong. Sooo….I have another loaf proofing right now and it is puffing up.
    Your hints say to aerate (not sift) the flour…also your hints on measuring the flour in one cup increments, keeping the flour fluffy and leveled off with the back of a knife (or whatever)…..these are the changes I made today and it is poofing up right now. Your hints were spot on.
    I’m so glad I came across your videos…I’m hooked now and you make me laugh.
    “I said I was sorry…moving on…) ???

  435. Teri

    Jenny I tried many no knead bread recipes, this is the best. Your videos are so funny, just love them. Wanted to know if this recipe will work with wheat flour? I like dark wheat bread so that would be fabulous. Thanks Jenny for the many great recipes.

    • georgette m.

      My first time baking bread from scratch. It turned out perfectly!! thank you!!

  436. John

    Just made my first bread and i can not bake or cook that good, but the bread came out great.
    Thank you,

  437. Carolina

    Can the no-knead/no Dutch oven and ciabatta breads be made with this recipe?

  438. Mikey

    I Absolutely LOVE this recipe! I have now made it a couple of times! It’s so easy and tastes amazing!

    When making the last loaf, My husband actually added some Mrs Dash Garlic and Herb to the dough and it ended up tasting excellent!

  439. Kay

    I tried this recipe today, following the instructions exactly with glorious results. I’m so impressed with how easy it is. Thank you, Jenny!

  440. Mary Caldwell

    Amazing…soft inside and crunchy out! So easy and delicious!! Thank you so much! This is a keeper for me.

  441. Lori

    This came out wonderful! I used all purpose flour, which I sifted and used 120 degree water and then followed directions as written. It was perfect and looked amazing! So easy and delicious! Thank you for the recipe

  442. Mar

    Love this recipe! Trying different variations. Such a versatile recipe. So pretty with Everything But the Bagel Seasoning on top. Morel & leek cheese is heavenly in it with dehydrated onions. Jalapeño & cheddar. Going to try lemon zest and rosemary added in. Thank you so much for the recipe and wonderful video. Your videos are fun!

  443. Chuck

    Since my dutch oven is too large and I love
    the extra crisp crust, I bake it in a Pyrex bowl
    inside the dutch oven. That assures that it will
    be a much taller loaf than if I just let it spread
    out. And I added about a cup of hot water to
    the dutch oven while it pre-heated.

    I just load the dough, parchment and all, into
    the Pyrex, which is already pre-heated along
    with the dutch oven.

    This gave me a little more ‘gloss’ on the top of
    the loaf, which was nice and crunchy.

    I also find that the bottom doesn’t brown as
    quickly using the two pot method, which gives
    me time to bake the top uncovered for a bit
    longer. (more crunch? Yes, please!)

    Oh .. and I do this in a convection toaster oven.

  444. randy storm

    first time baker came out perfect

  445. Martha

    Thank you! I’ve been using my grandmother’s bread recipe for almost 40 years-takes about 4 1/2 hours and two risings. Could not believe this was possible, and was delighted to find your recipe worked exactly as written! Made two loaves for our family’s Christmas supper-everyone from the two year old to the seniors loved it! Great crust, soft inside and wonderful texture!

  446. DK

    This is the best bread recipe I have ever used and it is super easy!! I’ve had so many compliments from people who think I am a master baker and I just laugh – such great bread and so easy. Thank you!

  447. Willette B

    I tried this and it was absolutely the easiest creation ever! Thank you for your channel on YT and for sharing your love for baking. I’m about to do a repeat for this. Like the fact that it has no preservatives. Blessings! ?

  448. April T

    I’m going to try this with almond flour and coconut flour… Because you’re right, your bread video is definitely carb porn! LOL

    • Jenny Can Cook

      I tried a gluten free version and it did not turn out. Please look at the No Knead Bread Solutions in the FAQs.

      • Rita

        I love this recipe Jenny!!! A crowd pleaser and makes me look really talented!!! I don’t eat gluten so experimented with Bob’s Red Mill 1to1 Baking flour and it worked! Important to sift the flour first. May try adding seeds next time to absorb some of the moisture.

        • Candice

          Hi Rita,

          I noticed your comment. You said you used Bobs Red Mill 1 to 1 Gluten free flour and it worked. Seems no one else has had luck , including Jenny. I was hopeful and excited when I read that you got it to work and that it was a crowd pleaser. Did you follow Jenny’s recipe exactly and just substituted the flour?
          Thank you

    • Madonna

      Did you try the almond or coconut flour? Did it turn out?

    • Tina

      I’m curious if the bread turned out using the almond & coconut flours?

  449. Mike Loftus

    I have made this bread twice and so far it has not risen anything near what the pictures show. I have a brand new bottle of Yeast and my water is at 120 degrees. Does it matter what size my Dutch Oven is?
    I use a Le Creuset Dutch Oven #26 5.5 QT.

    • Jenny Can Cook

      My Dutch oven is also 5 1/2 quart. Please look at the FAQs for some solutions.

    • Toadhull

      I have found that 120 degrees can be too hot for granulated yeast. I keep my water at around 85 and it always works

  450. Rachel Lewter

    I noticed you gave us time options on your bread recipe.
    Do you ever add Cinnamon and Raisins to the bread loaf?

  451. Kathy Reed

    Does this bread stay good for a day or two. No way my husband and I can eat it all in one day.

  452. Cheri

    I’ve never baked bread in my life, this recipe
    is just absolutely divine. The bread has turned out every single time I make it, which really makes me happy. I’ve had my share of bad baking ?. Anyway I just love your channel on YouTube also, I am so glad I found it! Thanks Jenny! Now I bake my own fresh delicious bread and no more gummy store bread! Wahoo! ?

  453. Louie

    I can do this by memory now, without a recipe in front of me. I’ve made versions with pumpkin seeds or dried rosemary in the dough, and sprinkled the top with Himalayan pink salt and coarse Atlantic sea salt. Before this I was intimidated by anything with yeast. Now I feel more comfortable and will try other baked goods with yeast.

  454. Walt

    Out come is inconsistent because measuring flower by cups is inconsistent – different flowers have different weight per volume, and weight per volume changes with the humidity and with how compact the flower is.

    • Leah G.

      Hey Walt, You would have an entirely different “outcome” (one word) if you weighed the flour yourself. Once you’ve determined the perfect weight for your tastes, that’s it, a consistent outcome!
      Besides, baking flowers would certainly have a horrible outcome as they are so delicate. 🙁
      I would recommend you stick with bread flour.

    • Sherry Katana

      As with any bread. You need to spoon the flour into the measuring cup and take a flat edge to level the top.

      • Tex (The Army Vet)

        Thank you Sherry! That’s fantastic information and was very useful for me. Much obliged. ??

  455. Holly Fortin

    Does this recipe require a sugar/sweetener for the yeast?? Excited to make this thanks for sharing this method!

    • Jenny Can Cook

      All my recipes work as written. No sugar is needed. Good luck!

      • Holly F

        I love to learn something new everyday! After I submitted my question I did go thru your website FAQ and IT was answered there as you recommended to check it out. I happened upon your channel so randomly and I am happy to see how successful you are!

        Jenny you are a lady of many hats it seems. Thank you for your super fast reply too!

  456. Casd

    How do you remove the parchment paper and return to Dutch oven?

    • Jeanette

      You don’t need to remove it. I have a loaf browning in the oven right now. Leave the parchment on. It’s made for the oven. It won’t hurt.

      • Jeanette

        OMG!! I did it!! This is my 4th try at a loaf of bread and it finally worked!! Thank you, Jenny! I used the fastest method and it still turned out.

        • Jeanette

          One more question and I promise I’ll stop. Can you add these ingredients without hurting the recipe??

          1 teaspoon ground cinnamon
          ¾ to 1 cup dried cranberries
          ¾ to 1 cup chopped raw walnuts

          • Michelle

            I make this bread often and my family loves it with 2T of dried rosemary. I’m sure you can add anything you listed. I’m going to try it with a cup or sharp cheddar. 🙂

            Good luck!

          • Jenny Can Cook

            This would be similar to my fruit and nut version so I’m sure it will work.

          • d4v1d

            I note that you are planning to use (by volume) a lot of cranberries and nuts. jim lahey adds a fourth cup of flour on his nut-and-berry breads, so I do this when i add olives to one of Jenny’s recipes. Using Jenny’s ratio, which I generally go by, that would add about a half cup of water.


      I make this bread almost weekly. It has become the staple in my house. That being said – you do NOT need to remove the parchment, just make sure there is not a large amount of overhang to catch fire. you DO need to remove the lid for the final browning/crisping, then you can use the parchment to remove the bread from your pot.

      BTW, Lodge has a “combo cooker” which is a deep pot and a shallow pan that fit together to become a PERFECT low cost dutch oven alternative to the French-named company. I VERY HIGHLY recommend it

  457. Beverley

    Works great!! I love this easy fast recipe…
    the instructions were fine… like any recipe you have to read it carefully

  458. Dee

    Ready to have your mind blown? You do not have to preheat the empty Dutch oven at all! Simply put your dough on parchment into the Dutch oven cover and place on center rack of your COLD oven. Turn oven on to 450 degrees, set timer for 30 minutes, uncover and bake for additional 30 minutes. I’ve been making these breads a couple years using this cold oven method, works great and no more burned fingers handling a hot iron pan. Try it!

    • Anita

      When you say just put your dough and all in a cold oven, do you mean after you;ve let it sit on the counter for an hour? TIA!

    • Cheri

      You’re so right Dee! I had so much going on the other day, I completely forgot to preheat the oven. I put the bread dough in my Lodge, baked as you just instructed. It turned out great! Matter of fact, I’m doing it that way from now on. I don’t want to risk cracking my dutch oven. I was so afraid that bread would flop, wasn’t about to toss it. Sure glad I didn’t!!! ? Thnx for the tip. It worked for me! ?

  459. BL

    Has anyone tried this in a Ninja foodi? If not why?

  460. JM

    I made this exactly as written and it was some of the best bread I have eaten. I will be making a loaf for Thanksgiving. The final product looked awesome and tasted better. Im glad to find another use for my Dutch oven. Thanks Jenny!

    • Jeanette

      I just got me a cast iron Dutch oven. I think it made a big difference!!

      • Candice

        Hi Jeanette,

        I just got a cast iron dutch oven and looking forward to trying this recipe! Did you do anything different – having a cast iron oven or did you just follow the recipe exactly?

        Thank you

  461. Jan

    My Dutch oven instructed not to heat empty what do you suggest?

    • Jenny Can Cook

      I believe that means not to preheat on the stovetop. Just make sure it is rated for 450F in the oven.

    • Wm Scott Turrall

      As an 18th C re-enactor we cook in Dutch ovens for everything. Key is CAST IRON — skip the modern enamelled versions and learn to season the Iron.. Best way to cook everything…that said ditch teflon and get Cast Iron Frypans, pots everything — best food ever.

      • Robyn

        I agree about cast iron, but do not buy cast iron made in China!

        • Judy

          I agree- stick with Lodge brand, always made in the USA, the color you see is the finished result of firing, most other cast iron are produced in China for the same prices.
          Forget the “designer” appeal, better to be safe from unneeded chemicals.

  462. MJ

    AMAZING!!!! I can never remember to start my no-knead 18 hrs ahead of time. This takes less time than traditional bread….and it taste amazing! Perfect combination of crusty on the outside and soft and chewy on the inside. THANK YOU!

  463. Marcia

    Help…the directions say, …cover, let stand at room temp for 1 hour…then after 40 minutes. Huh – after 1 hour and 40 minutes? or is it place in the dutch oven during the 1 hour at room temp and leave for the remaining of the time? Sorry – I’m new to this… can someone clarify please.

    • Jenny Can Cook

      I had the hardest time making this clear. It’s after 40 minutes into the hour that you place the Dutch oven in the oven to preheat, i.e., when there’s 20 minutes left to go in the hour that is stands at room temperature. I hope that helps.

    • CJ

      20 Minutes before the dough has rised turn on oven and put the Dutch oven in to warm up.

    • ELI

      Hi Marcia

      You rest the dough for 1 hour

      While the dough is resting you put the dutch oven into the oven to start heating so it will get really hot

      After the 1 hour rest is up you will fold the dough as instructed and then let it rest for an additional 15 minutes (i had to let it rest about 25 minutes and i think i could have let it rest probably 45 minutes as i did not get the big holes that i wanted and like – so next time i am going to rest for 45 minutes and see what happens)

      After the 15 minute rest is up you take the pan out of the oven and put your dough along with tbe parchment paper

      Hope that clarifies it

      Happy baking!

      • ELI

        Hi Marcia

        Had meant to say while the dough is resting for 1 hour after 40 minutes of that 1 hour rest you would then put your dutch oven in the oven to begin heating and while your dough is still resting for the additional 20 minutes of the 1 hour rest period (40 + 20 = 60 minutes)

        Hope that further clarifies the instructions

  464. Joanne

    Hi jenny. I posted last night about you cinnamon tunnel loaf. I made another one today and just used cinnamon and sugar. Tastes just like cinnamon rolls. Soo yummy. Also I am hearing the oven for this loaf now. Didnt rise that much but we will see. I’m choosing to brush it with garlic oil because where I live we have a store wegmans that makes garlic Tuscan bread. Fingers crossed.?

  465. Marguerite

    I aerated the flour and followed all other instructions, but the bread came out somewhat dense. Jenny, can you provide flour measurement by weight (grams or ounces), which I feel could help me get this great recipe right? Thank you.

    • Jenny Can Cook

      My metric conversion chart may be helpful. Also, check the FAQs for lots of pointers.

    • Denise

      Mine was coming out that way because I couldn’t resist the urge to cut into it while it was still hot/warm. Let it cool completely…it’s still baking on the inside after you remove it from the oven.

      Hope that helps.

    • Renee B.

      One cup of bread flour weighs 127grams. One cup of AP flour weighs 120grams. You should always weigh your ingredients, when possible. Sift flour after weighing to aerate it.

  466. Robyn

    I just made this bread and it is delicious! Now I’m making another loaf to give to a friend. Thanks for your recipes! I was so surprised to find your videoes on youtube. I used to watch your talk show daily, and enjoyed it a lot. I miss you making new food videos. I’ve watched so many now I feel like we are friends! Best wishes always.

  467. Maryse

    Turned out great. I followed the recipe, including all your tips, almost exactly (I added a pinch of sugar.) Next time I’ll try some add-ins and a shower cap in place of plastic wrap. I will also compare an 18-hour rise loaf made with Active yeast to a quick rise loaf to see which is better. Thank you for great instructions and photos.

  468. Jill

    I also add sliced kalamata olives, chopped fresh rosemary and lots of sliced garlic

    • Candice

      Hi Jill,

      I wanted to add other ingredients to the bread as well but I wanted to know what time is best to add things like you did – Olives, Rosemary etc…before the first rise?

      Thank you

  469. Denise

    I found another recipe on pinterest that sounded so good…no knead cranberry, honey walnut artisan bread…except it was supposed to rise for 12-18 hrs, and I didn’t have any walnuts. I’ve been making this bread for a while now…so I improvised. Other recipe said to mix craisins (1 cup) and nuts (1/2 cup) with the flour…I used slivered almonds in place of the walnuts. It also said to add honey (1/4 cup) to the water, mix and add to the flour mixture. Followed this recipe for letting it rise and then baking. I forced myself to let it cool down…OH MY WORD!!! I will be making this again, and again and again. SO GOOD!!!!!

    • Veev

      You changed the whole recipe! Why bother following Jenny’s recipe if you’re going to make your own version of a totally different bread?
      Jenny’s recipes are flawless-why mess with a great thing!

      • JoJo

        Recipes are a guide for the cook to make, and change to how they would want it. They are not something that HAS to be followed exactly. Someone creating their own, with using someone else’s recipe as a base is a HUGE compliment.

      • baylady

        Maybe she would like to have ‘two’ great recipes to enjoy!

        • Denise

          I made both the plain and the almond/craisin/honey one and brought a half of each loaf into work today. Suffice to say, I only have 1 small piece left.

          I also brought in some honey nut cream cheese, plain goat cheese spread and pumpkin goat cheese spread for my co-workers to try with the bread.

          Pretty much everyone that’s tried it asks for the recipe. I always give them the website and give Jenny the credit for coming up with this delicious recipe.

      • Tapdancer

        As I was reading the comments, I was thinking as you do. Why does this person bother looking up Jenny’s recipe when she’s going to put a whole different spin on it! I certainly would not feel complimented if I authored a recipe that I was proud of and someone hacked into it like that.

        • Rebecca

          i totally agree with you

        • Ally

          I had to write as too many are commenting negatively on this person “messing with perfection”
          A) She has clearly been following Jenny’s recipe ‘I’ve been making this bread for a while now’
          B) wanted to make a fruited bread that she saw on Pinterest and decided to use the ‘fast’ formula with fruit added. ‘…so I improvised.’
          Nothing wrong with that. She didn’t start out to make chocolate cake and finish with a meatloaf as some do. She wanted her fruited bread a little quicker so adapted Jenny’s recipe( which the poster has made before and knew that it worked)to get her desired result. It’s what good cooks do.
          I understand what you are saying about taking an original recipe and tarting it up so it in no way resembles what it was meant to be…for truly breathtaking examples check out New York Times cooking page or really, most food blogs. Some bloggers won’t allow comments where sweeping changes to an original recipe really alter the outcome unless it makes the recipe better. Then they usually revise the recipe for their audience.
          That’s not the case here.

    • Caryn

      Thank you for posting this information, I wondered if this recipe would work with adding the cranberries and nuts. I will try it asap!!

    • Jeanette

      I, too, want to make the cranberry walnut bread. Which recipe did you use for the ingredients? This one or the cranberry one? I get you use this one for the proofing of the bread. I hate the thought of 12-18 hrs of proofing!

  470. Maureen

    I just made this bread and it turned out great!!
    I’m wondering if you would have to adjust the recipe if you wanted to add any spices etc to adjust the flavor? Ex: garlic or cinnamon, etc?

    • Peggy

      I made this onc adding cinnamon and once adding rosemary both came out great…no adjustment needed to original recipe.

      • Erika

        How much rosemary did you use? My favorite herb!

  471. B Peterson

    Hi! On the video you say to use a quarter tsp of yeast and no more but the recipe calls for 2 tsp I believe (???)
    Can’t wait to try it!

    • Jenny Can Cook

      They are two different recipes and the faster version uses more yeast. This one does not have a video.

  472. Megan L

    Just finished making this recipe. This is amazingly simple and absolutely delicious! We love it! I will definitely make this again and often. Thank you

  473. Linda V

    I just made the two hour bread recipe and I have one question

    First of all it was delicious but it’s very heavy Is it supposed to be so dense?

  474. Carol B

    Made this yesterday and it came out exactly like the picture and it took exactly 3 hrs from start to finish. It is easy and delicious.

  475. Holly Garcia Held

    Jenny, I actually remember seeing you on the Whammy game show 🙂

    I have made this bread over and over with several variations which my kids love.

    Today, I made a Basil (from my garden) & tomato loaf. Also added garlic, onion, parmesan and italian spice. I used the tomato sauce for a cup worth of the liquid, and reduced the liquid about 1/4 cup because I added diced tomatoes with liquid pressed out. I still had to add a little more flour in the end.

    I make Rosemary (dried spice) and dried onion (I put them in the hot water out of the microwave to reconstitute a minute.)

    I also make a dill weed (2 tbsp) and onion (dried again – 2 tbsp.)

    My daughter wanted to make one with Serranos, so we did chopped serranoes, grated colby jack cheese (on second rest), dried onion and cilantro. Excellent.

    Love this, so glad you came up with it. I admit I use a little more salt and a teensy bit more yeast.

    Thanks again, great recipes, love watching you cook with ease.

    • CP

      Holly do you have to do anything other than folding in the cheese when you add before the second rest? Also, do you just put raw serranos in?

  476. Andy

    Used 2 1/4 tsp yeast and added 1/2-1 tsp sugar to the dry ingredients. Came out fabulously! Thanks!

  477. Carolyn Pevey

    OMG!!! I can now make bread!!!

    • Twana

      I said the same thing! I did a happy dance when I pulled it out if the oven! Yay!

  478. Stephanie

    Have you ever tried freezing this dough before baking it? I’ve read that if you’re going to do that, you should add more yeast to account for the yeast that will die in the freezing process, and freeze it after the first rise. Then defrost in refrigerator overnight and allow second rise before baking. How much extra yeast would you suggest? Thanks!

  479. Kelly

    This recipe is foolproof. My family loves it. If I take a dish to any sort of event, I always I take this bread, as well. It’s now my go-to hostess gift. I absolutely love it. My goal this year was to master bread making. If I’d started with this recipe, I’d have been done after the first loaf. Amazing! Thank you!

  480. Janice

    OMG I just baked my first loaf of bread with your fabulous and super easy. So yummy, thank you. Next, olive bread. ?

  481. GC

    I thought I’d let you know I used this for 100% WW pizza crust (home ground, hard, white, winter wheat). I added 1/3 c more water and a full 1 T yeast. Instead of the last rise, I smashed it onto a parchment lined pizza pan, let it rise the final amount, baked it at 450F for 10 min, added my toppings, and baked it for 10 more minutes. Amazingly delicious!!! Thanks.

  482. Kristie

    This was my first time baking bread, and though I had reservations on how it would turn out (so many other recipes required 12+ hours of rise time) I am so happy to say that the bread came out perfectly, it was chewy on the outside and soft on the inside- I followed the recipe exactly, with the exception of adding additional salt- I will definitely be making this again!
    Thank you so much for this recipe, Jenny!

  483. Kathy

    Just had a slice… it only beautiful, yummy beyond belief. Thanks for the recipe Jenny!

  484. Lali

    Has anyone made this with Einkorn flour?

    • Maxiwood

      Yes, and the Einkorn flour worked beautifully. My family have gluten sensitivity and they can eat Einkorn breads. I also discovered a white flour from Italy, Caputo, chef’s OO flour and can make white flour Italian breads or actually any bread or pizza with it for my family. Sense it’s not American wheat.

      • Lali

        Thank you, sorry I haven’t made bread for awhile. I took a chance and tried it and it made wonderful bread. Appreciate the tip on the white flour too!

      • Sam

        Did you use 1:1 substituting the einkorn? Same amount of water, salt and yeast?

      • Steve

        Did you use the 2 to 1 ratio using einkorn? Thanks Steve

  485. RC

    Tried making your bread – using 3 cups
    of flour with 1 1/2 cups of water – found
    the ingredients dry – should I put more
    water. Also can I substitute whole wheat
    flour for regular flour.

    • Jenny Can Cook

      Please read the FAQs about the dryness and also see my other No Knead variations using whole wheat flour.

    • Gina

      I’ve tried using wholewheat flour ( 2cups whole wheat and 1 cup AP,) it was heavy and not enjoyable however I have baked Jenny’s wholewheat bread loaves multiple times and they are fantabulous, the best!

    • CP

      RC I live in a dry climate and high altitude and find I must add more water and more yeast. I have researched this and experts say to use LESS yeast at high altitudes so I am a little confused overall. But 3/4 tsp yeast and 1 3/4 cups hot water are working for me

  486. stevek

    I have had the worst luck baking bread! I don’t know why that was but even my bread machine bread came out like a door-stop brick every darn time. I was resigning myself to the sad fact that I would never bake good bread Until one day I stumbled upon your U Tube no-knead bread video. I decided that another few cups of wasted flour wouldn’t kill me so I gave it a shot… Holy smokes, it worked perfectly!

    Thank you dear lady.

    Now, what do I do about my recent “toast addiction?” (big smile)

  487. Lisa

    Hello Jenny, this bread is wonderful. I was wondering if it is possible to double the recipe and what would be the raising and cooking times? Or even one and half time the recipe. Have you done it? Thank you very much. Happy Easter!

    • Huggy

      If you have a large enough oven and vessel to cook it in (unless you intend to let it free-stand) you’ll probably want to ensure the dough isn’t too thick as the center might not cook thoroughly before the outer crust started to burn.
      That said, it sounds like you are cooking for a bigger crowd so you might want to consider making TWO loaves in the hopes the recipe and cooking methods aren’t skewed somehow.
      Which brings up a final point.
      IF you are cooking in two Cast Iron Dutch Oven, you’ll need to allow for the oven heat as well as the Dutch Ovens to come to the proper temperature.
      More metal and materials WILL mess with overall heating absorption and, thus, cooking times so you’ll definitely want to keep enclose eye to prevent burning or undercooking.
      Good Luck and let us know how it turns out and which method you used (one BIG loaf or several, separate loaves but cooked at the same time.).
      God Bless and have a great day!

      • Nancy Curtis

        I freequently make two loaves but stagger them mixing times so they do not have to be baked at the same time. I make one loaf and put it on to rise…wait about an hour or so and make the second loaf. Finish the first loaf bake it and take it out of my cast iron Dutch oven then by that time the second loaf is just about ready to put on for the second rise in a parchment lined mixing bowl…stick my Dutch oven back in the hot oven to reheat and after the 30 min. rise, put the risen dough in the hot Dutch oven inside the parchment and bake it. I also use both yeast and sourdough to make this bread. I usually use 1/2 and 1/2 hard WHITE whole wheat flour and bread flour, add the salt and yeast and then add 1 1/2 cups of sourdough sponge that has been working all night, nice and bubbly, and after that is combined in my Bosch mixer, I add as much VERY hot water as it takes to make a nice dough…knead it just long enough to well mixed, then cover the bowl with plastic wrap and a clean dish towel and put it on for the first rise…then just complete the recipe. It comes out WONDERFUL!! I have been baking with one of my sourdough starters for almost 45 yrs. and adapting this recipe has been so much fun AND it is so much faster than most sourdough recipes. Thanks, Jenny…..I love your breads and your other recipes too!! YUM!

  488. Liz

    Can always count on this recipe for really tasty bread.
    It goes into my “keeper “ file.

    • Janet Disharoon

      Making bread now! Kitchen smell delightful!! Love the reciepes from this site! Thank you Jenny!

  489. Jay

    HI Jenny, I’ve made this several times, and it always turns out perfectly. I’ve made it with cheese, jalapenos, herbs. Today’s venture, bacon bread! I added 12oz of cooked crumbled bacon to the dry ingredients. It turned out even better than I expected. Thank you again for such a great and customizable recipe!

  490. Peggy

    Totally disappointed. Not a good recipe at highl elevation. I am above 8000 ft. Had to throw it out. Didn’t rise and was doughy. Yuck

    • Vivi

      Too bad, but at that altitude you probably have had to adjust your baking
      recipes in the past. Try try again!

    • Diana

      Becky, I live at 5000 feet. I’m sorry the recipe didn’t turn out right. I would try again. I have made this recipe many many times and it always turns out great. You might add just a little bit more flour. Then it won’t turn out gooey. This is the Only bread recipe that I have tried and it turned out perfect the first time. Good Luck 🙂

    • Wes

      Peggy, I live at 8500′ and this recipe always turns out perfect. Maybe your yeast was not active. Also, a heavy pot or dutch oven with a lid is a must with this recipe. The steam in the beginning stages of baking is a must.

    • Janice

      I live at 8500 ft elevation and have made this at least 50 times. Always rises and comes out perfect. Perhaps your yeast is old.

  491. Don

    Would like larger loaf…can recipe be increased? according to proportions..

    • Vivi

      I have doubled the recipe with good results
      This recipe is foolproof .
      Thanks again Jenny

      • Lisa

        HI, how much time did you let it rise? and what was your cooking time? I’m looking to double it myself. Thank you.

  492. Marcy

    Does it matter what kind of salt you use

  493. Theresa a Rinaldi

    Im Bummed. My Bread attempt turned out like a hockey puck.

    • Nancy

      Theresa, I find it is CRUCIAL to aerate the flour before measuring, either with a whisk, lightly, or by stirring it lightly with a spoon. Only then, using a soup spoon, gently spoon the flour into the measuring cup. Do not let the flour drop into the cup or shake the cup which will pack the flour down and mean you use much more than the recipe calls for. Packing it makes the bread heavy and dry, I think.
      This works for me and my 12 year old every time and the texture is beautiful: moist and lovely. I have to watch he doesn’t plop the flour into the measuring cup.
      GOOD LUCK.

      Jenny recommends this, I know, and I confirm this totally.

    • Jenny Can Cook

      Please look at the FAQs.

  494. Maritza

    This turned out amazing – even better than some of the breads I made that took 12-16 hours! I put some olive oil and fresh rosemary in it! Only problem is that we ate half the loaf in one sitting! 😉

    • Veronica

      Hi there can you please share how much oil and how much rosemary. Thank you

    • CT

      I cannot thank you enough for sharing your recipe. We have not purchased a loaf of bread since I found your website. I’m still a little scared to add things to it such a dried herbs so if anyone has any tips on how much to add and when, I’d love to hear them!

      Thank you again and happy baking everyone!

      • Bobbi Sue Salafie

        Just experiment… I substituted one cup oatmeal flour for all purpose and added 1/2 cup flax seed. For herbs…just mince up a tablespoon spoon of thyme or rosemary first time…can’t go wrong.

  495. Pat


    • Kelly

      It IS forgiving. I’ve let it rise far longer than instructed and it turned out fine. I let a child help mix and thought the dough didn’t look right, didn’t matter. It was great. I’ve forgotten to heat up the Dutch oven, didn’t matter. I’m so happy I stumbled on this site.

  496. Pat


  497. Gonzalo Perez

    Made your Bread Jenny and is was awesome sauce. Deli-shes , made from your youtube video. Came out a little small ,Maybe 4 cups of flour next time. Thanks a bunch. Keep up the great cookin

  498. Kathleen M Leggio

    Made this the other day… what can I say…delish!!! My husband loved it. Not a crumb went to waste! Fast, easy, wonderful bread!!! Thank you, Jenny!!!

  499. Kara

    LOVE the fastest no knead bread, 2 hours and Boom! Gorgeous, delicious bread out of my groovy new deep red Dutch oven. Have made the bread 4 times now, tomorrow will be 5. Thanks a bunch for making me a bread maker!

  500. Connie

    Made this bread a couple of times and we LOVE it!! It’s what we eat everyday now. Shared with my son and his family, they are also hooked on it!

  501. Just a comment:

    I made this bread the other day, right at 30 min. in the oven the power went out.
    So I couldn’t brown it for the 19 min. I left it in the powerless oven for another 15 min. with the lid on and it came out perfect!
    My tweek would be, add a little course salt to the top before baking. It needed a little something more.
    Today I’m adding rosemary and olive oil with salt on top.

  502. Kathy

    I made your bread yesterday! I didn’t have bread flour so used regular white flour, but substituted one cup for whole wheat flour. My first time of making bread in a dutch oven. Oh my gosh! Fabulous, delicious! I will be making this again VERY soon! It was delicious with butter and honey from a friend’s own bee hives! Thank you for this recipe!

    • Agi

      Hi Cathy
      I used my La Creuset beautiful red Dutch oven for the bread, put it in the oven to heat it up, it ruined the look of my pot it is full of black spots / outside/ I tried to clean it w/ so many things, I wrote to a Jenny waiting for her respond the 450 degree was way to high for the empty pot, it bothers me because I kept it on the stove top always and it is not so nice to look it now.i just wonder your pot came out ok?
      The bread is delicious next time I use a little more salt also, I used her Faster No Knead Bread
      Please if anyone have a suggestion how to clean my pot I would greatly appreciate

      • Jenny Can Cook

        I have no idea why this would happen with Le Creuset. That is the brand I use and it is rated oven safe to 500 degrees. I wonder if there was some splatter that occurred in your oven that got baked onto the outside. I suggest contacting the manufacturer for advice about cleaning it and if it can’t be cleaned, ask if they would replace it. If you buy a cheaper Dutch oven, please make sure it is rated oven safe to 450 degrees because not all Dutch ovens are the same.

      • BeckyW

        I also use a Le Creuset cast iron enamelled pot. I have no issues with this recipe, have made it many times and no spots or discolouration when pre-heating to 450F. 🙂

      • Kelly

        You might try Bar Keepers Friend. It’s great. I use it on my Dutch oven. The oven shouldn’t have been too hot for a cast iron piece but you can look on the bottom of your Dutch oven and it should tell you the maximum temp.

        • Rodney from Portland

          I made the mistake of using Bar Keepers Friend on my Dutch Oven pot. I too had spots and discoloring. It only made it worse.
          Works great on stainless steel and glass but not enameled cast iron pots

      • Library Lynn

        I keep my Dutch ovens on the stove, too. When I first baked this bread my pot looked pretty miserable from oil and other stuff not readily visible. Don’t scream, but I used a steel wire pot scrubber on the red outside as gently as I could and it worked wonderfully. I wouldn’t want to use it every day or even every week on my pot…only in desperate circumstances. Doesn’t seem to have hurt it.

      • Beth B

        My Dutch oven was old and neglected when I acquired it. After many different cleaning attempts it still looked nasty so as a last resort I tried a Chlorox cleaning wipe and it was beautiful! Of course I did wash it before using.

  503. Janet Disharoon

    Do you have reciepe for 2 hour bread on cookie sheet? I just finished making my first loaf of 2hr bread in my dutch oven!! Absolutely delicious! My husband and I have eaten more than half!! Gotta get on the treadmill!!?Thank you in advance!

  504. Beth B

    Hi Jenny! Just wanted to tell you that I am thrilled with your quick bread recipe. I have tried many others for the Dutch oven but yours is the best! I have been brushing with butter and topping with dried garlic, onion and poppy seeds before baking. It’s a huge hit! Thanks for sharing!

  505. Roni Filla

    OH Thank you so much for this Quick Fast Delicious Bread. I made it today and we just sampled it. My Hubby went nuts over it. Because I have tried other No Knead breads, in the Cast Iron Dutch Oven I knew that I had to change up the cooking a bit. We can’t do the Hard Crust. Crunchy is one thing but Hard is not for us at all. So I heated my Dutch Oven for a good 20 min at 400 deg. I already had the Dough on the Parchment ready to go into the pot. Set the Dough into the Dutch Oven, got the lid on and back into the Oven at 375 deg for 30 min. Pulled it out when my timer went off, removed the lightly browned loaf, placed it on a cookie sheet without the parchment paper and backed it for 10 more min at 350. I already know the internal temp of bread is done at 200 degrees. My loaf was 210 deg. BINGO the Bread is Done. Removed it Buttered the top and bottom which by the way was a nice golden brown. I then covered the loaf with a large soup pot to steam the hard parts of the crust. Butter helps, but steam works wonders. After it is cooler, but still hot I slip it into a bag to finish fixing the crust to what we like. This bread is so good, great crumb, with holes. OH I Also, removed some of the hot water (130 deg) about a 1/3 cup, and mixed in really well my Sourdough Starter. Mixed that with the remaining hot water and dumped it in to the dough, and continued with your instructions. My Hubby is already asking me to add Rye Seeds next time for a Rye Flavored Bread. My actual Rye Bread Recipe is a all day thing. Your recipe is great.

  506. Jay

    Wow, just wow!!! Just made this, my first time making bread in a dutch oven, or at all, for that matter. Followed the recipe to a T. Dough got bubbly just as you described. Turned it out of the bowl, and folded as directed. Quick dust of flour, and into the pot it went. It’s absolutely delicious!! I can’t believe how simple and cheap it is to make, just takes an hour and 45 minutes. Thank you, thank you, thank you! Can’t wait to start adding garlic and herbs. You’ve definitely given me confidence to venture into baking more!

  507. Ron Fredericks

    Jenny, you’re just super. This is the best bread I’ve ever had and so easy to make. I like to add chunks of cheddar cheese; it’s almost a meal in itself. Thanks so much. You’re way to hot in the kitchen- wink wink ; )

  508. Jack Parker

    I’ve tried every version of this bread recipe, all with great success and never a complaint. In fact, it’s 2:45am and I can’t sleep so I’m going to make a loaf with Kalamata olives, sundried tomatoes, roasted garlic, caramelized onions, and fresh basil.

    Jenny, thank you, whole-heartedly, for the years of joy that you’ve given. I rarely laugh out loud anymore and you’re one of the few people that can still make me do that. (I’ve watched Jenny Can Cook so many times that I’ve memorized most of the recipes!) Lastly, I still remember you from Press Your Luck (I’m 53) and I think YOUR answer was correct when you were asked what the appropriate cut off hour is for calling someone: between 9 and ? You said 5pm but the “right” answer was 9pm. (Who listens to Cosmo anyway?!) If I get a call at 9pm, it better be an emergency or free food! That question/moment from the show has stuck in my mind all these years. I’m so grateful to still enjoy your work and, especially, this website!

    • Kathy

      Hi! Your version of this bread, which i haven’t made yet, sounds right up my alley with the kalamata olives etc!! At what point are you putting these in?? Thanks in advance!

      • Jenny Can Cook

        You could try my no knead greek olive bread recipe.

  509. Robert

    I have made the original, then the faster and now this one (about 15 times) and have never had a problem, I don’t get the complaints. I found it is almost impossible to mess up if you just get the ingredients correct and don’t use water that is to hot.

    Dump all dry ingredients in bowl.
    Add hot tap water (less then 130 degrees) and mix.
    Cover (cling wrap) and let sit 60min to ops I forgot,now this looks weird.
    Scrap out of bowl onto cutting board with some flour.
    Fold over until looks like a ball (pastry cutter).
    Place in bowl on parchment paper and cover.
    Preheat oven with dutch oven covered inside.
    When oven beeps (never checked temp). Put dough and parchment paper into dutch oven, cover and cook 30 min.
    CAUTION…. This is the really hard part remove cover and parchment paper without burning fingers.
    Cook 10-15 min more uncovered.

    Eat hot, Eat cold. Watch the dog, because he like fresh bead too, (he gives it a 5 paw rating).

    Other than one stolen loaf we have enjoyed this every time I have made it.

    • Cindy

      You are right, water that is hotter than 110° will kill the yeast. It Hass to be under that. I have a digital candy thermometer I stick in my water. I get it around 105°.

      • Jenny Can Cook

        If you look at the packages of Fleischmann’s yeast, they indicate that for active yeast the temperature should be between 110 to 120°F and for RapidRise (instant) yeast they call for 120 to 130°F. Today’s yeast is a higher quality than yeast from years ago, which could not tolerate water over 110 degrees. I regularly use instant yeast with water between 125 and 130 with no problems.

        • Kathy

          I used water at about 125 degrees for my first attempt at making this bread. It turned out wonderful !!!

      • Cynthia

        My water was at 127 degrees and my bread was perfect, it didn’t kill the yeast.

  510. Bill B.

    I have tried this recipe twice now. Both times the bread just comes out too moist & doughy. Taste is good, crust is good. My oven is very accurate at 450 deg. First batch I did as you said & cooked it 30 min. The second batch today I extended the time by 5 min. I am using a cast iron dutch oven with parchment paper & the lid. All the ingredients are as you specify. Any idea what might be going on? I really, really want this recipe to work for me, but there obviously needs to be some adjustment.

    • Jenny Can Cook

      Did you look at the FAQs?

      • Bill B.

        Sorry Jenny, my question should have been under the Faster No-Knead Bread instead of under the Fastest 2-hour No-Knead Bread. Regardless, my question still stands. All ingredients were measured exactly. The oven & dutch oven were heated a full 30 minutes or a little more & the bake time was 30 minutes. I did wait about 20 minutes or more before slicing. Just can’t imagine what is going on.

        • Jenny Can Cook

          I’m not sure how I can help if it’s not in the FAQs. This recipe has worked for so many people. What kind and brand of flour did you use and was the yeast a newly opened package? Did you use a thermometer for the water?

        • maria

          Hi I think you left out step #7. ” 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.” ?

    • Robert

      You didn’t say, but did you do the finishing bake? The 10-15 min without the cover and parchment paper.

      • Roni Filla

        Robert, I made this the first time today, and it came out fantastic. I do use a Thermometer to check the water, and the loaf in the oven. Internal temp should be 200 deg for done. Today mine with the added 10 min cook time was 210 deg. Yes after the 30 min remove the bread from the Dutch Oven with the Parchment. Put the bread back into the pot and without the lid go 10 min more then poke with the thermometer. I took my bread out of the dutch oven and placed it on a cookie sheet for the added time. We don’t do the Hard Crust so I made temp adjustments. That is just us, and Yes I have made a few No Knead Breads and the Crusts and Bottoms are always so dang hard I have to cut off the bottom and most of the crusts. I have learned some tricks that work well for us.
        400 deg to heat the dutch oven was plenty hot
        375 deg for 30 min was just perfect
        350 deg for 10 min was the final touch.
        Bread is lightly golden brown, as is the crust.
        Internal Temp 200 -210 means Bread is Done.

        • Jeanette

          Roni – going to give your method a try. Last time we almost broke our teeth on the hard crust!! ?

    • Cindy

      I have absolutely no idea what you were having trouble. I also make this exactly like it is stated. Make sure your water is not hotter than 110°. But also make sure that it’s not too cold or the used won’t set up. If you are above or below sea level, you have to adjust for that also. I’ve made it about 20 times now it’s perfect every time.

    • Chuey

      Something I do when heating/crisping a baguette loaf from the grocery store bakery, is to poke a few small holes into the loaf with a small blade knife when it comes out of the oven (pre-heated oven, 400° for about 4 min; loaf placed directly on the rack) A couple holes in the top, a couple in the bottom, and maybe one into each end of the baguette. This allows steam to escape, and the holes don’t ruin the appearance of a rustic loaf. Another issue could be our impatience! The warmer that bread is when first cut, the more likely the texture will be gummy.

      Another idea to experiment with is to lower the oven temp about 25° and cook it about 5-10 min longer. This bread is so good, it’s worth experimenting with cook times/temps. If it is already at the darkness you want when you decide to cook longer, put a sheet of aluminum foil LOOSLEY over the cast iron baker, shiny-side-up, with a 1/2″ “chimney” hole in the center, which lets excess trapped heat– and moisture — out of the baker. Again, experimenting is all good in this process, if it brings us to the place where “perfect” bread resides. (PS: nothing is perfect!)

    • Denise

      Did you let it cool down before cutting into the bread. I usually can’t wait and mine turned out somewhat like you mentioned. Still good. I made a batch tonight and let it cool down before I cut into it. It made a big difference.

  511. Bill J

    I’ve made this four times now and it’s great. And, my wife loves it. But, there is one confusion. The packets of yeast I buy have a bit morel than 2 teaspoons of yeast in them. For the first two loaves I made, I just discarded the extra yeast. For the last two, I just dumped the whole packet’s contents in. That made them lighter and fluffier without any negative consequences, so I’ve changed my version of the recipe to one packet of yeast.

    • Cindy

      We rarely use store-bought bread anymore. Have you thought of purchasing a jar of yeast? It’s only about $4.50 at the grocery store. You can store it in the refrigerator.

  512. Kimbertangleknot

    I have made this twice this week (first time making it), and my second version turned out much better. I weighed the flour but then just used measuring vessels for the rest of the ingredients. Three things ended up changing for me; I added 1 tablespoon of sugar, I had to use about 2-4 tablespoons more of hot water (thank you Wisconsin winters and the epic polar vortex), I also only pre-heated my pot (lid in the oven as well, but separate) for about 20 mins because I spaced on setting my secondary timer. And the bread turned out much better tasting and floofyer (techincal term) than my first one. I have an electric convection oven, so I will need to add about 5 mins to the lid off cooking for my preference of a slightly thicker crust (convection off for this recipe though). My house smelled amazing and super easy clean up. A simple tip if you lack counter space like I do, use a baking sheet (clean, no baked on old crud) for the small flour/scrape part. All you have to do is a quick dump into the trash and a quick wipe down. No dirty counters.

  513. Di

    Chocolate cake…Successful…..!!! 3 Hour bread… Successful….!!!❤️ Thanks Jenny.

  514. Stephanie

    This bread beats every similar kind I’ve baked using longer rise times. You’re a genius, Jenny!

  515. Vivi

    Jenny and Everyone,
    I have tried for years to bake crusty bread and rolls.
    My breads always came out good, but this recipe is outstanding!
    I follow your instructions exactly and I never go wrong.
    I have been putting sesame seeds on top before putting it in the oven.
    I used an egg wash then sprinkle the seeds while still in the bowl. Then I
    transfer the parchment and dough into the HOT cast iron pot (using oven gloves) I put it in oven covered and then remove lid after 30 min. I like the bread crispy so I leave it in and extra 10 min.
    Absolutely Delicious! Thanks Jenny

  516. Terry

    Oops! In a hurry, wanted bread for lunch today. Hubby works 2nd, I’ve already made 40 minute buns this am, thought I’d make this to go with our lunch. Like I said, I’m in a hurry! I didn’t fully read the recipe, until just now, when I popped the dough in the cast iron pot….shape in rough ball and let sit for 15 minutes….I did not do this step. Fingers crossed that it still comes out delicious! I also added a little sugar, because my hubby is the sweetest ❤

    • Terry

      For anyone reading….I’ve made a lot of no-knead breads, missing the 2nd 15 minute rising didn’t seem to affect it, at all. The addition of sugar was very nice in this bread also! I will make again!

      • Jenny Can Cook

        Thank you for sharing this. I will try it myself and report back.

      • Jenny Can Cook

        I tried it and YOU ARE RIGHT! My loaf came out perfectly. I will add this to the recipe so now the bread will only take 1 3/4 hours. I’m so grateful you shared this and it shows that sometimes a “mistake” turns out to be a good thing. Thank you!!

  517. Bill J

    I just made this bread for the first time and it was amazing! The only complaint is that the crust seems rather thick. Is there a way to make it a bit thinner? I saw someone added garlic power. What other “flavorings” have people tried?

  518. Bill

    I ran out of parchment paper can I use non stick aluminum foil or can I just put it in the dutch oven without anything

  519. Sophie

    I don’t have a dutch oven. Can I still make this? And how?

    • Stephanie

      No Dutch oven, no problem. You can put the dough into an 8″ cake pan, place the pan on a baking sheet, and cover the pan with a large bowl so the bowl rests on the baking sheet and encloses the pan completely… I use a metal bowl but Pyrex might work.

  520. Yolanda Stanford

    All I have to say is DELICIOUS! I did use 2 cups of all-purpose flour and one cup whole wheat flour, and 1-1/2 tsp salt instead of a tsp of salt. The bread came out crusty on the outside and super soft on the inside-YUMMY! Jenny thanks again for sharing!!!

  521. Eduardo El Maginifico

    I’ve been making this bread since Bittermans article on Lahey version a few years ago and this fastest version is great. I double the ingredients, use a larger Dutch , bake 30% longer. I cut the loaf in half and cut half slices off those , refrigerating one half till needed. My suggestion is to make sure it’s fully baked even burnt a little on top crust or it will seem to doughy. Use Jenny’s photo as a guide what it should look like .My oven needs 45 minutes with top 20 off ymmvary

    Great stuff! Buon appetite !

  522. Dr. Trudy

    Today I tried the bread recipe and it turned out GREAT. I only change the flour ingredient to 1 cup whole wheat, 1 cup mixed seed flour and 1 cup white flour. I have not tasted it yet, but it looks exactly like the picture in the recipe.
    Thank you.

  523. Cyn

    LOL… I just watched your YouTube video, even though we eat Keto.

    CarboPorn… SOOOO funny! However, there are times when we take a wee break (usually just a snack here or there) and I am saving this video link for just such a time!

    I am thankful that your metabolism does not require a low carb lifestyle because then we wouldn’t have awesome videos like this! or… maybe you would bring this creativity to KetoLife!

    Either way, you made me literally laugh out loud and that doesn’t happen often.

    LOVE it! THX!!!

  524. Thomas

    After the first 30 minutes of baking, you remove the bread, discard the parchment paper and then return the loaf to the pan to put in the oven, right?
    But if you can handle the loaf , why not just return it to the oven on the shelf by itself, and not in the dutch oven?

    • Michele

      I put mine back in for the second cooking on the parchment paper only and directly on the oven rack NO POT. Returning it to the pot over cooks the bottom of the bread.

    • Dr. Trudy

      I have been baking our own bread for some 30 years and I am nearly sure that what you suggested/requested that the “loaf” will not be able to stand on its own. It may slightly collapse, since the loaf is not firm enough inside to do what you suggest.
      Keep baking,
      Dr Trudy

  525. MIDGE

    The recipe is so great!! I am wondering if I could add some cheese, some jalapeño or…just for flavor. Will this mess up the recipe?

    • John

      Midge, I’ve made this bread with parmesan and garlic cloves a few times and it came out great!
      I also sometimes wet the surface slightly with water and sprinkles with sesame seeds and\or whole Oates for flavor.

  526. Cindy

    The instructions seem to be backwards. Can you re-read them and correct?

    • Jenny Can Cook

      You asked me this on January 2nd and I replied asking you to tell me how it should be corrected because I posted it the best way I could. Please send me the corrections it needs and I will try to make it more clear.

    • Cyn

      The instructions read correctly to me. That is, they reflect the video exactly.

      Cindy, have your forced a refresh of your web page or flushed your browser cache? Web browsers store as much of a page as it can to help the page load more quickly the next time we return to the page. While helpful, this browser-controlled shortcut can create problems when a webpage has changed since the last “snapshot”.

      We can force the browser to actually PROCESS the contents of the code by surfing to the page we want to see, then tap the F5 key. If that doesn’t work, you can refresh your cache by CTRL+F5 (hold the CTRL key down, tap the F5 key, then release the CTRL key). That should do it!

      If the above methods does not refresh a web page, you will have to flush your cache, following the directions for whichever browser you use.


  527. Nick

    Cooked this today; my first loaf of bread ever baked.
    Fantastically easy, clear directions, and for the time invested, a seriously good loaf of bread!

    A couple notes – I wasn’t sure about whether, when the dutch oven was being preheated in the oven, it should have the lid on. I believe the answer is “yes”, and that might be important.

    I left mine in for more like 15 minutes uncovered at the end, because I like a dark finish. YMMV.

    Tasting the bread, I might add a bit more salt, but I’m a baking novice so don’t know if that would throw off the chemistry in some way?

    All in all, extremely easy, quick, and tasty – thanks for publishing this recipe!

    • Nick

      If I’d read closely, I see that the recipe indicated putting the oven “with lid” in the oven, so guess that’s clear….

    • Jenny Can Cook

      Adjusting the salt will not change the chemistry at all.

  528. Cinque

    Hi Jenny! Loved your video! What can you substitute for a Dutch Oven? I haven’t purchased one yet ( been meaning to though). Could I possibly use a soup pot that has an oven friendly lid??? Or maybe a cast iron skillet?

    • Jenny Can Cook

      Please see the FAQs.

    • Chuey

      No need to run straight to the Chi-Chi kitchen stores! I’m not even kidding: “Wally World” is where I bought my first one, the brand is Tramontina (think that spelling is right), it was around $45 and it is as good as your MIL’s spendy Le Creuset ones. I made the original no knead bread (NOT fast!!) and it came out great. Homegoods also had a ton of them — can’t remember the brand, but ones you’d know. They are worth checking from time to time to see if they have any in. Cheaper is better! Worth noting, getting it shipped free is a plus cos they weigh a TON, WalMart will ship free as long as over a certain $ amt.

  529. Old Texan

    I made this yesterday. I followed the recipe exactly., except I must leave out the salt. But regardless of what the “master bakers” tell you, bread bakes just fine without salt. As Jenny said, it’s for flavor.The technique with the Dutch oven is perfect for what I like.
    I got a cheap cast iron Dutch oven from Amazon.

    A note to folks who have failures with this bread. Bread has been baked like this for at least 10,000 years. It’s the original bread recipe, less the salt. Flour, water,yeast, bake. Bread.

    The flour. Try different brands. Just don’t use self-rising, that has baking powder and baking soda in it for quick breads.
    The moisture content of your flour may make a difference. Older flour will be dried out more than fresh. I don’t know that for sure, just my experience.
    Then water. I use filtered or distilled water. My tap water is extremely hard (dissolved limestone) and chlorinated. Good drinking water. But my tap water inhibits the growth of my yeast. I’ve tested it.

    Try a different brand of yeast. I use Fleishmans and LeSafre. There is no difference in the strain of yeast, just the different way companies process it. No, for you older folks you won’t get that wonderful yeasty smell of your Mom’s bread. That is an old strain of yeast not used anymore. Moderns didn’t like it, they wanted store bought tasting yeast bread. I’m not making that up, Google it.

    Check the temperature of your oven. Even new ovens may be off several degrees.

    Don’t be afraid of tweaking your water, flour,dough or technique.
    When you are folding the dough, it should push back a bit. Pick it up, a ball of correct dough can be handled easily, without falling apart

    .Leave a tail of parchment paper when you put the dough in the Dutch oven in the oven. Then when removing the parchment paper from the hot oven, grasp it, give it a quick jerk and it slides out from under the bread. No need to remove the hot Dutch oven. Hold the Dutch oven to be sure it doesn’t move, though. My loaf stayed up-right, but as hard as the crust is, no need to worry if it is upside down.

    Fleischmanns invented instant yeast for the military in World War II.
    To maintain the purity of their yeasts, the yeast companies grow the yeast in the lab and then look at it under microscopes and gently pick out the most vigorous plants.

    The main thing is “Don’t be afraid”. So, you ruin a loaf or two. It won’t be the first loaf of ruined bread. Just try again.

    I hope this helps.

    • Cindy

      Perfect!!! Thank you for the information. I did not know some of it. I am new ad to baking bread and I have not had this recipe fail.

    • Teresa

      Tippin my “Baker’s Hat” to you, OLD TEXAN.
      Outstanding tip you shared, for grasping the parchment paper while in my hot oven, giving it a yank, allowing the bread to slide into my Dutch Oven for the last 15-20 minutes uncovered. A REAL BACK SAVER 😀
      Thank You Thank you 🙂

    • Kkiel

      That’s so sad I recall as a youngster the lovely taste and smell of mums homemade bread. The younger are missing out big time.

  530. Maria

    Is ok if you use gluten free flour?

  531. Magda

    Your recipes are wonderful and I enjoy watching your videos . You have a great sense of humor. I am of Hungarian descent so a lot of your recipes are very familiar. Thank you for the great information and the great entertainment

    • Agi

      Here is an other Hungarian, I like Jenny’s recipe a lot, her bread recipe is great!
      Good cooking and baking

  532. Robert Trenker

    If making the bread with all whole wheat are the ratios the same?

    • Old Texan

      You will probably need to add a bit more water, as the whole wheat soaks up more liquid. I bake whole wheat nearly all the time.
      The secret to bread making is to have a dough of the right “feel”. When you are folding your loaf, it should feel a lot like a jell-cushion seat cushion.
      Springy, it should push back at you a bit. It’s hard to explain, but when you get it down, you will make better bread.

      • Heather (Mtl)

        I was taught to use my earlobe as the right feel for bread. When it has that soft, sponge back yet firm-ish feel, I knew to stop kneading. Of course, with this recipe we don’t knead, but the “feel” is the same when ready.
        Try it – it tickles at times, but always works!

  533. Arthur Hoyle

    This my second time doing this, 1st time it was not completely done in the middle, should I bake it longer?

  534. Amy

    It’s a cold sunny day & I’m trying this for the first time. Going to risk my pot lid handle at 450 degrees because specs for it are ling gone & I don’t know max temp. I’ll report back – but thanks so much for this info & your great videos! I’m inspired!

    • Amy

      WOW! Success! My loaf wasn’t as pretty as Jenny’s, but the taste is YUM! I’ll keep making this. My dough ball was looser than Jenny’s but I turned it a number of times in the bowl before removing it to roll. That did it. So glad I tried it!

  535. JoyceJ

    My second loaf was even better than the 1st one, thank you, easy directions!!

  536. Marie

    I made this today and it may quite possibly be the best bread anyone on this planet has ever eaten. Now I am ruined for mediocre bread forever. Made this exactly as written. Thanks!

  537. Cindy

    Directions are not in order

    • Jenny Can Cook

      I do the best I can. Please send me a corrected version.

      • Dawn W

        Directions looked perfect to me. Followed it in your order and the bread came out beautifully. Was also terrific with cheddar and olives.

      • MaryLou D

        You do just fine! I am making the bread today and appreciate you sharing!!

      • Colleen

        The recipe is in perfect order. Thanks so much for sharing this perfectly in order recipe????

      • Agi

        Your direction it’s perfect, very clear, thank you Jenny

    • Terri

      Directions look perfect to me. Possibly they weren’t read carefully and the preheating of the pot was confusing to complainer?

    • Old Texan

      Methinks the trolls are out from under the bridge.

  538. Karen

    It’s been a very long time since I’ve made bread. This looked easy enough, so I gave it a try! I just pulled it out of the oven and if it tastes as good as it looks, it’s going to be delicious!

  539. Steve

    I have been backing bread for years and you always have to think out the mistakes you make and keep plugging away. This recipe has always turned out perfect. I have made it several times and i have even increased the recipe to 4 cups of flour and not quite 2 cups of water. The dough is a little moist but not to much. It is perfect for when you need somthing fast. This is the first recipe that i don’t check the tempture on before removing it from the oven, it just is perfect every time by the recipe times. Thank You Jenny!

  540. Lili

    Hi there,

    Just a quick question. I bought a dutch oven for Christmas but the max safe temp it reaches is 400F. I know a lot of recipes call for 450F. What is the major difference that 50 degrees would make? Not quite a crispy crust?

    Thank you!

    • Old Texan

      If your Dutch oven is cast iron, it’s good to 1200 degrees F. That’s where it begins to turn red and vaporizes the food.

      I don’t know where that 400 deg thing came from, but it’s on a lot of cast iron cookware instructions on the internet.

      Just make sure your lid and handle are oven proof, not plastic.

      • Jenny Can Cook

        I think it’s the enameled cast iron dutch ovens where the enamel might get damaged from high heat unless they specify as safe to 450 or 500, Mine is LeCreuset, which is oven safe up to 500 degrees F.

        • Robert

          Some of the “safe until 400 degrees” comes from the handles on the sides and the top–what are they made of. If they’re metal, crank that oven. If they are some kind of heat-resistant poly-something-or-other, I’d keep it in line with the recommendations. When possible, I prefer to keep it metal, less to worry about.

        • Teresa

          Hi Jenny,
          Thought I would chime in with my Dutch Oven stats for those that might have the same brand and honestly, to boast that I recieved my gorgeous turquoise dutch oven from my son and daughter in law 2018 Christmas. Such a lovely gift Im so blessed 🙂
          Ok, stepping off my soap box now 😉
          My Dutch Oven is made by Food Network, and can be in an oven up to 500°.
          I think you’re an amazing woman Jenny!!!
          Your passion and humor tickle me so.
          Thank You for your very generous heart in sharing your treasured recipes
          Yummmmmmy 😀

        • Agi

          I have the La Creuset Dutch oven the handle is not metal, so I covered well w/ foil, 450 didn’t do any damage to the handle, but the outside of my red beautiful pot is full of dark spots I can’t get rid of them, I tried so many cleaners, no change unfortunately,
          The bread came out amazing!!! Thank u Jenny??
          I will buy a less expensive pots for making your wonderful breads
          Any suggestion for cleaning the pot would be welcomed.thanks

          • Jenny Can Cook

            Agi, I have no idea why this would happen with Le Creuset. That is the brand I use and it is rated oven safe to 500 degrees. I wonder if there was some splatter that occurred in your oven that got baked onto the outside. I suggest contacting the manufacturer for advice about cleaning it and if it can’t be cleaned, ask if they would replace it. If you buy a cheaper Dutch oven, please make sure it is rated oven safe to 450 degrees because not all Dutch ovens are the same.

            • Agi

              Thank you so much for your quick respond, I always tried to clean the pot well after using,i have even a liner on my rack, it happened, but at least I have a great recipe from a great teacher
              I’m Hungarian who loves to bake and cook, but I was always hesitant to make bread especially w/ a starter,now I don’t even consider to do it that way. My bread looked beautiful and tasted great
              Thank you so much!

  541. AL

    tried this. not impressed. did it to the letter. hard to work with the initial ‘ball’. too loose, too sticky. did not form a ‘sticky ball’ to put onto parchment for next rise. had to add a goodly amount of flour just to ‘dry it out’. did the whole dutch oven idea. came out light just like the video. did the second ‘without cover’ for 10 minutes. again, exactly brown like the video. let it cool, cut it open. decent but not exceptional crumb, and actually slightly undercooked. the ‘worst’ part was that the bottom crust was too thick and hard to cut through and chew.
    what i don’t get is this recipe vs the other no knead, the only difference is the amount of yeast (1/4 tsp vs 2 tsp) and the rise/bake times. this ‘boule’ just came out way too small. wonder why.

    • Jenny Can Cook

      You might find some answers in the FAQs.

    • Gord

      Response to AL- YOU DONE WRONG. I have never made bread in my entire life except for this recipe. Absolutely a
      Great way to begin to make bread. Simple with amazing results. The only issue I have is that family wants it everyday now.

    • Cindy

      There are so many variables when making bread. I have found over the years sometimes flower can be adjusted up to one cup in a bread recipe. I have done verious “No knead’ Bread recipes. I have also found the amount of yeast varies quite a bit from Loaf to loaf.

      The nice thing about it, you can basically tweak the recipe until it works for you, your environment, the moisture content of your flower, etc. Once you get that perfect recipe. Do it that way from here forward.

      And be sure to share your results.

      This past week I have made multiple loaves of this type bread. This recipe is the only when I have made three times and come out with a consistent results. My 13-year-old granddaughter was here and also made two loaves all by herself and they came out good.

      • Ms. Ruth

        Tell your granddaughter Good Job! It’s so nice when children want to learn new old things!

  542. May May

    I just took mine out of the oven and OH-MY-GOODNESS does it ever look and smell delicious! I’ve made the recipe where you let it sit overnight or longer, but this is just so much easier and I don’t have to plan way in advance. I love the use of parchment paper. It sure makes for an easy cleanup. Thank you, thank you!

  543. Don

    Made it with 4 year old yeast and it turned out great! Looked just like 6our photos

  544. James Torres

    Made it for the first time tonight. Looks fabulous. Letting it cool now.

  545. A. Cleary

    This makes a great loaf of bread…my second favorite after the original no-knead bread! Thanks! But I’d like to pass on a safety tip. When you pre-heat the dutch oven, take the lid off. If it’s heated with the lid on, the air inside can become “superheated” and when you take off the lid to put the dough in, the air can actually catch fire. Courtesy of my fire chief brother!

    • May May

      Although I left my lid off during preheating, I did not do it for the reason you shared. Frankly, I just forgot. Great advice and much appreciated from the mother of a career firefighter. Thanks!

  546. Deb

    I didn’t use instant yeast and it turned out perfect anyway. Somehow I missed that detail and have only regular yeast on hand.

  547. Dave in Florida

    Made this bread a couple days ago. It was my very first baked bread loaf. We added cheddar, japeleno and garlic from an idea we got on facebook and it turned out perfect. I could have increased the cheese and jalapeno slightly and I think I didnt use enough salt (used kosher instead of sea/table salt) but it was delicious and beautiful! Thank you!

  548. Jessica

    Hi..what size is your le creuset Dutch oven? Thanks!!

  549. Helen

    Hi, can I use a thick ceramic bowl with a glass lid instead of the dutch bowl? Because I don’t have one. If so, at what temperature should I bake it and for how long?

  550. Jill C

    Jenny, you make it look so easy! And it WAS!! I tried both the fast and the faster breads, both were wonderful! I was wondering if you could add raisins and nuts?
    Glad I found your video’s, can’t wait to try and make some of your holiday treats.

    • Jenny Can Cook

      Please see my other no knead variations.

      • Nina Altschiller

        Quick and easy. Almost indistinguishable from the 18-hour version, but not quite. When I’m in a hurry, this will be my go to. It’s not as crusty and doesn’t have the sourdough taste, but it’s a lovely loaf.

  551. Leslie

    I unfortunately cannot have wheat gluten. What other flours could I use with this and what measurements should they be? I have found that potato and quinoa and millet flours are quite tasty. But the measurements are different…

  552. Mary Ellerd

    I have a cast aluminum Dutch Oven, can it be heated to 450 degrees?

  553. Bill

    I tried making my loaf with 100% whole wheat and I even added wheat gluten. The bread didn’t really rise when baked. Wonder what happened? The loaf made with bread flour turned out fine.

    • Jenny Can Cook

      This 2-hour version is not intended for whole wheat flour. I suggest you stick with my proven recipes for multi-grain breads and make sure your yeast is fresh. My FAQs deal with a lot of baking issues. https://www.jennycancook.com/problems-with-yeast-baking/ I hope this helps.

      • DHR

        Unfortunately I didn’t read this thread till after I used whole wheat flour in the recipe. What should I expect? Any description of how the whole wheat loaf will come out?

  554. TERRY H-H

    I really enjoyed making this bread. I used 1 cup AP, 1 1/4 cup Bread flour, 1/2 cup rye, and 1/4 cup Spelt (aerated flours) and 1 tsp sea salt, then mixed 1 tsp instant yeast in 120° purified water and 1/2 cup sourdough starter to measure a total of 1 1/2 cup liquid.

    I will wait for breakfast and have my Avocado toast on my fresh baked loaf of sourdough bread, made in 2 hours.

    • April

      Do you happen to live in a high altitude area? I do, and was wondering how to incorporate my sourdough into this recipe.

  555. Yani

    Super easy work and fast tank I will send a picture if I can but I don’t know how wander full

  556. Ya I

    Thank for this recipe it work superb easy and tastes good ??

  557. Lark

    I did enjoy the bread but didn’t find it as light and airy as the overnight recipe. I think I will stick with that one

  558. Amanda

    Wow! This was amazing! Thank you so much for sharing this recipe. I’m a decent sweets baker but always always failed at bread. Until today. I can officially check this off my life list!

  559. Mitchell

    Jenny do you or anyone know if you can substitute gluten free flour for the regular flour?

  560. Tina

    I made this one today and it came out so delicious. Quicker than the overnight one and tastier too.

  561. Tina

    Can you add less water and add olive oil along with rosemary ?

  562. Clinton

    This was the first time I’ve ever made bread, and it turned out amazing! I only have a 2qt glass baking dish, so I halved the recipe, and everything stilll turned out great! As a poor starving college kid who can eat bread like it’s nobody’s business, baking my own bread with this recipe is going to save me so much money! I had to stop myself from eating the whole loaf!

    • Nana Pennypockets

      You have to be very careful using glass pans for this at that heat level. 425º is usually the hottest oven for glass pans. You run the risk of the glass exploding.

    • Nana Pennypockets

      Glass pans are not safe to use over 425º in the oven. You run the risk of the glass exploding.

    • Old Texan

      Please get a small Amazon Basics cast iron Dutch oven, the 2 qt may fit you fine.
      They are cheap, but heavy.

  563. Steinstra Jordan

    In the video you said 1/4 tea spoon of yeast and this recipe ask for 2 tea spoons of yeast. I’m praying my bread still come out fine.

    • Jenny Can Cook

      The video is for a different Faster 4 1/2 hour loaf with 1/4 tsp. yeast. This recipe is for a new Fastest 2-hour loaf and it needs 2 tsp. yeast. If you followed the recipe as written it will turn out.

  564. Jane Goulet

    An you use rapid rise yeast for this recipe?

  565. ERIC

    can you do half whole wheat and half bread flour?

  566. Gary

    Had a crush on you since I first saw one of your videos!

    That’s all Jenny.

  567. Nicole

    Has anyone tried using whey instead of water? I am thinking it might make it more sourdough-ish. I have a lot of whey on the fridge from making and straining yogurt.

  568. Denis

    Made this recipe as directed. Bread seemed a bit doughy. Used bread flour.

  569. Doug


  570. Maggie

    I made this delightful recipe today. I watched the video on YouTube 2 times and told my husband not to talk to me while I was trying to make bread…..lol…I do not have a Dutch Oven, so I used my 3 qt. Cuisinart stainless steel saucepan with the glass lid that has a metal handle. I looked up my set online it can withstand 500 degrees so I thought I give it a try.
    I did everything else exactly like you said Jenny, I even checked the water with a thermometer to make sure it wasn’t over 130 degrees.
    Well, after I finished baking it, my husband asked me 3 times, “Can I have some now”? LOL. So finally after cooling a bout 30 minutes he ate some with butter.
    He moaned and said, “Why haven’t you been making this if you knew how?
    He continued and said, “Weve been married 28 years and you’ve been holding out on me that you could make bread like THIS!
    Well, this recipe is certainly a keeper and so is my Husband!! 🙂 Thanks Jenny!! 🙂

    • Tess

      This is such a sweet post. Congrats on your enduring marriage and your successful bread!

  571. DANIEL

    I’ve been making this for a month now and I realized that there is no need to use the “dutch” oven thing, just slide it into the oven and it will.turn out the same. Also I put less water, enough to make the dough easy to mold.

    • Patricia

      You just put it in the oven? On what did you put it? It’s too soft to just put on the racks. Did you use a cookie sheet , a pie pan or what?

    • Bob

      How was the crust? I understand without steam the crust is just a dull brown, or at least when I tried just dough on a cookie sheet it was a thin dull brown crust. Nothing like using a dutch oven or putting a pan of water on the rack below the cookie sheet. Let us know about the crust.

  572. Andrea from NJ

    Made this for the second time today and it was even better than before! I used king Arthur bread flour,and I do believe it makes a difference vs regular ap flour. Made in my 5 qt cast iron durch oven.

  573. Julie-FNP

    Turned out fantastic! Used scale and grams.

  574. Liam Maclarnan

    Hey Jenny,

    Lots of love from Britain. We tried your bread recipes unfortunately we weren’t very successful then we found out that USA and U.K. cup measures are different . Would you mind tgiving recipe in grams and mls? I would be grateful. Thanks ever so much . Liam

  575. Courtney

    Hi i would love to know if i can use active dry yeast instead of instant as i don’t keep instant on hand.thank you.

    • Nissa

      Yes you can! I did and the bread turned out beautifully. Follow the (package) instructions for activating the yeast and when it comes time to combine the bread ingredients (as per Jenny’s recipe), just subtract the water amount used to activate the yeast from the water listed in the recipe. Easy peasy!

  576. Dawna

    I made this bread and added 4 oz of extra sharp white cheddar, one jalapeno and one tsp of garlic powder. Everyone loved it. Thanks for the recipe!

    • Jonathan

      Yup ,that…..
      I have adulterated this recipe so many ways.
      Fave is 1/2 cup chopped Vidalia onion and a 1/2 cup chopped Italian parsley.

    • Tess

      I’ve made it adding roasted garlic cloves and chopped fresh herbs… O. M. G. Fantastic served with either Olive oil or goat cheese.

  577. Vicki

    This bread was delicious! Made it just as directed and it came out beautiful and my husband loved it. Thanks so much for the recipe, its a keeper!!!

  578. Judy Mutter

    Love this recipe! Jenny you have hit a home run, my family and friends love the bread. They cannot believe how easy and quick it is.

  579. Amy

    Can this be done in bread pans? Please advise. I love all your recipes you need to be back on TV maybe food network I miss you. Glad I found you on you tube.

  580. Linda

    I have been making his bread at least 3-4 times per week. Always great. My friends think I’m amazing. (ssshhhh)
    I just realize that I have been using the regular yeast and not the fast yeast.
    Am I missing something by not using the fast yeast? Still comes out great but just wondering what is the difference.

  581. Larkin

    Can I double the recipe and if so, how long should I cook it?

  582. Jan

    Thanks so very much for this recipe & all the FAQ’s & your blog Jenny! I tried the rolls first (no dutch oven), this recipe yesterday. It was perfect! I can’t believe I baked bread, which I’ve never done. All the tips, especially aerating flour are so helpful & all the comments as well. And your videos, OMGosh, so fun & helpful for someone who is clueless about baking. There was a comment from someone who mentioned they used a baking sheet covered with one of those large throwaway lasagna pans. I don’t have a dutch oven, so I tried this, it worked PERFECTLY! Sorry I can’t find the comment now to give credit, but big thanks to that person for sharing. I followed Jenny’s recipe exactly, used a square stainless looking brownie pan I have from who knows where, with the tin lasagna pan on top. Since some commenters mentioned hard bottoms, I put one of those brown silicone liners on the bottom. It usually browns the bottom of cookies/biscuits, but totally not necessary for this bread & it did not brown the bottom at all, boo! I will not use it next time. Also, I’m using a large toaster oven (will take 1/4 sheet pan 9×13). Hope that helps those using toaster ovens & not sure if this recipe will work. It does, do it! Sometimes toaster oven temps need to be adjusted down because they are so small – I usually go down 25° F. I followed the recipe exactly the first time & it seems no temp adjustments are necessary for this bread. I still can’t believe this clueless non-baker is here talking about baking bread, lol! Thanks again Jenny for your recipes, you are my hero! And thanks to all the comments from everyone sharing tips, so helpful.

  583. Jill

    I’m really interested in trying variations of this bread, because I love the basic recipe so much! Do you have any suggestions? My first instinct is to throw in a handful of grated cheese and some garlic powder. Have you made it with mix-ins?

  584. sabrina

    so actually the pot heating up in the oven would be a total of 35 minutes? preheating 20 minutes of the last time the dough sits for the hour. then still heating in the oven while the dough is in the bowl with parchment paper? total of 35 minutes.

  585. Island Kate

    I just made this recipe for the first time using organic sprouted whole grain spelt flour. I made no substitutions other than using regular active yeast instead of instant. It turned out delicious! Beautiful bread. This is a game changer for me. Thank you Jenny 🙂

  586. Tamara Kuykendall

    Best bread and super easy!!! My husband that really isn’t a bread eater can’t stop eating ?

  587. Jill

    This bread is AMAZING! I’m a novice bread maker and very nervous about working with yeast. The very first time I used this recipe, followed to a T using bread flour, it was so very foolproof and OMG…the end result?! Delicious! Great flavor and texture. I will make this again and again. Thank you!!

  588. BL

    I have tried several fast-no knead bread recipes but this one is by far the best of them all. I used the baking tips for the black cast iron dutch oven, raised the rack to the middle of the oven, reduced the heat to 425 for baking and followed the recipe to the letter. The bread was not gummy or damp. I let it rest for 2 hours which made cutting easy. This is definitely a keeper.

  589. CJ

    Can this recipe be used in a 2 qt dutch oven? It looks delicious! Thanks

    • Jan

      I am looking at the Lodge 2 qt cast iron dutch oven for this bread too. Several reviews on Amazon say this pot works perfectly for the recipe. Hope this helps!

    • Jenny Can Cook

      I believe 2-quart would be too small for this recipe. You need room inside the pot for steam to circulate.

  590. CJ

    Can I use a 2 qt capacity dutch oven for this recipe?

  591. Theresa

    Beside using a dutch oven have you ever used a glazed clay pot or a copper pot to bake the bread? I have 2 copper pots that are the perfect size.

  592. Jasmine

    This recipe is excellent. I don’t like making bread, or baking really, I never turns out. But this is so good. And easy. Only downside is that it’s so difficult to not eat the whole loaf right away.
    I’ve subbed 1/2 cup whole wheat flour and that was nice, and I just made a loaf today with a few handfuls of cubed Gouda and some garlic powder. It’s fantadtic.
    I proof it in my instant pot and use yogurt whey (when I have it) instead of water.
    Thanks for the great recipe!

    • Crazy Cat Lady =^••^=

      What setting do you use to proof dough in your Instant Pot? Thanks!

  593. Omar

    Hi Jenny! Just stumbled onto your YouTube vid this morning by accident…so good to see you “back on the air” again. I’m an old geezer, living in a cabin in the woods, and I don’t have an oven, and it’s not too warm (for dough rising)…for xmas I bought myself a One Pot pressure cooking thingy…wondering if you, or someone, have ever made this bread in a One Pot? Blessings to you!

  594. Pamela

    Who knew I could produce a bread so delicious and beautiful?!?! I went out and purchased a dutch oven just to make this bread and it was worth every penny

  595. Rick Cosgrave

    I use some sourdough starter and1/2 tsp. yeast.
    Dissolve the yeast in the warm water.
    Turn the loaf on to parchment paper.
    Set it into the baking pan and cover.
    Place the pan in a sink of hot water.
    Once risen it goes into the hot oven.
    I’ve made this a lot and this provides the BEST rise!

  596. Shirley

    How do you get that beautiful split on top of the loaf?

    • Konnie

      Run a knife along the top and create about a half inch slit 🙂

      • Shirley

        Thank you. I tried that but I think my knife was too dull. I’ll try again with a sharp knife. Many thanks, and happy bread baking..

        • Jenny Can Cook

          The split usually happens naturally but you can also use scissors or a razor blade.

        • Kiwicottage

          I use my Joyce Chen very sharp scissors to cut into the bread about 1/2″. It keeps the lovely pattern.

  597. LEIGH

    I tried this bread today after having tried may other bread recipes from multiple other sources- 10x easier, and 100x better. Thank you so much Jenny- a complete success, look forward to making it again and trying your other recipes!

  598. Barbo

    I made this bread today and it is a perfect crunchy crust and soft insides.
    We love it. So easy to make. I used my idea of a 9×13″ Pyrex pan of
    water on bottom shelf. Big baking bowl with lid and used spritzer with
    water in beginning of baking. Everything I ever wanted in French or
    Sourdough is in this bread. You make the difficult so EZ. Thanks so
    much Ms Jenny. You saved me 10 minutes of kneading time and I got
    the bread I love. Oh my gosh, the toast is divine.

  599. Lillie

    How could I use this recipe to make several fist-sized loaves at a time? Could I use a cake pan?

  600. D. "Lynn" Carmichael (Ms.)

    Thanks, Jenny! My ‘rapido’ no-knead loaf looks just like the one in your photo: looks good, tastes great. And it’s got a finely textured ‘crumb’ … who knew, on such an easy-to-make loaf? It makes a bit of a mockery of all those old-school home-made breads that took 36+ hours of professional-boxer kneading and rising …
    Added freshly minced rosemary from the pot on my patio, so aromatic and tasty.
    Why buy pricey artisanal bread when you can whip up a customized loaf based on this outstanding template?
    Dziękuję Ci bardzo!
    (Silicon Valley via S.Ontario, Canada)

  601. Jackie

    My dutch oven is only safe to 400 degrees. Can I bake bread at 400? How much longer would it take? It also says never to heat when empty. Do I need to add oil or something when heating it?

    • Jenny Can Cook

      I can’t advise that you go over the temperature limit but I believe they mean not to heat it empty on the stove top (assuming it’s enameled cast iron).

    • Lisa

      It’s a good idea to buy a metal knob on top and replace yours if it is the black kind. I hear the black knobs eventually breaks or explodes while baking.

  602. Shirley

    this bread is so incredibly delicious, and the easiest recipe ever!! I am still stunned that I can now have fresh baked bread on the table in 2 hours. Thank you so much. I’m now going to try baking your rolls.

  603. Kelly B

    I’m making this for the 2nd time in a week! It was gone in about 20 minutes last week. I’m making it again to have with some bean soup to warm up the house on this cold, cold day. Love that I can decide to make this on the spur of the moment. Thanks!

  604. Kelly C

    I can’t believe I did it! So glad I found your recipe. A big turkey dinner for New Year’s day, and everyone on a diet, I was not going to have dinner rolls. In the last minute, I couldn’t go through with no bread on the table… I found this recipe, tried it….. To my amazement it was wonderful! Up until we cut into the loaf , I didn’t think it would turn out. Everyone loved it, and recipe was shared 🙂

  605. alex

    125 g per cup of aerated flour in case you dont have time to aerate but have a scale!

  606. Angie

    If I were to double the recipe would the cooking/rising times change? I want to make this but it needs to feed 7 people.

  607. Diane

    Can I use bread flour in this recipe?

  608. Karen can cook

    I bless the day I found your site. I have always wanted to make an awesome artisan bread but sadly I never found the right recipe until I found you! You are a Godsend & within a few days I made several loaves of 2 hr fast bread. One thing that was missing was taste. The crust, crumb, the ease has been amazing. I always have my Irish Kerry Gold butter ready to use. I was wondering if I can use 2+ tsp of salt. I’ve using Hawaiian pink salt or Kosher. I am planning on making several loaves of bread for my friends who has no idea I’m making bread. So my question is will it throw off the science of the bread? It’s soooo delicious & want to up the taste of the crumb. Please advise me on want to do. Christmas is right around the corner ???? Thanks Jenny! BTW I know you discovered Destiny’s Child with you know who! I was watching that day