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 your flour before measuring. - Jenny Jones
Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Makes: One loaf
Ingredients:
- 3 cups bread flour (all purpose works too)
- 2 teaspoons instant or RapidRise yeast (1 packet/7 grams)
- 1 teaspoon salt
- 1 1/2 cups hot water (up to 130° F)
- (about 2 Tablespoons extra flour for shaping)
Instructions:
- Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 1 hour.
- After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
- After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
- After 15 minutes, carefully, using oven gloves, lift the parchment paper and dough from the bowl and place gently into the hot pot. (parchment paper goes in the pot too) Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 more minutes.
BIG NEWS: 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.
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.
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!
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!
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.
Aerating is mentioned at the top of the recipe. This is a very forgiving recipe and will still likely turn out. Please report back.
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.
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!
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
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.
Helen – You Rock!
What a great idea. I will definitely return to this recipe when travelling.
The recipe ⭐️⭐️⭐️⭐️⭐️
The idea ⭐️⭐️⭐️⭐️⭐️
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!
How in the world do you areate the bread? I’ve heard of sifting. I’m new to bread baking. Please explain.
Thank you!!
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. 😊
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.
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)
I agree. This is the one I use. Very affordable & has many great reviews
https://amzn.to/30GyGeZ
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.
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. ❤️
It can out.good
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. 😘
Please see the FAQs on no knead bread.
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!
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…) 😆🤣😂
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.
Just made my first bread and i can not bake or cook that good, but the bread came out great.
Thank you,
Jenny
Can the no-knead/no Dutch oven and ciabatta breads be made with this recipe?
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!
I tried this recipe today, following the instructions exactly with glorious results. I’m so impressed with how easy it is. Thank you, Jenny!
Amazing…soft inside and crunchy out! So easy and delicious!! Thank you so much! This is a keeper for me.
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
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!
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.
first time baker came out perfect
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!
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!
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! 🙂
I’m going to try this with almond flour and coconut flour… Because you’re right, your bread video is definitely carb porn! LOL
I tried a gluten free version and it did not turn out. Please look at the No Knead Bread Solutions in the FAQs.
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.
Did you try the almond or coconut flour? Did it turn out?
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.
My Dutch oven is also 5 1/2 quart. Please look at the FAQs for some solutions.
I have found that 120 degrees can be too hot for granulated yeast. I keep my water at around 85 and it always works
I noticed you gave us time options on your bread recipe.
Do you ever add Cinnamon and Raisins to the bread loaf?
Does this bread stay good for a day or two. No way my husband and I can eat it all in one day.
This is from my blog: https://www.jennycancook.com/how-to-store-homemade-bread/
Jenny,
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! 👍
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.
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.
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.
Wow!!
As with any bread. You need to spoon the flour into the measuring cup and take a flat edge to level the top.
Thank you Sherry! That’s fantastic information and was very useful for me. Much obliged. 🤠👍
Does this recipe require a sugar/sweetener for the yeast?? Excited to make this thanks for sharing this method!
All my recipes work as written. No sugar is needed. Good luck!
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!
How do you remove the parchment paper and return to Dutch oven?
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.
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.
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
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!
Thank you, Michelle!
This would be similar to my fruit and nut version so I’m sure it will work.
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
Works great!! I love this easy fast recipe…
the instructions were fine… like any recipe you have to read it carefully
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!
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!
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! 😊
Has anyone tried this in a Ninja foodi? If not why?
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!
I just got me a cast iron Dutch oven. I think it made a big difference!!
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
My Dutch oven instructed not to heat empty what do you suggest?
I believe that means not to preheat on the stovetop. Just make sure it is rated for 450F in the oven.
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.
I agree about cast iron, but do not buy cast iron made in China!
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!
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.
Thanks.
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.
Marcia,
20 Minutes before the dough has rised turn on oven and put the Dutch oven in to warm up.
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!
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
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.🤞
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.
My metric conversion chart may be helpful. Also, check the FAQs for lots of pointers.
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.
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.
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.
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.
I also add sliced kalamata olives, chopped fresh rosemary and lots of sliced garlic
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!!!!!
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!
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.
Maybe she would like to have ‘two’ great recipes to enjoy!
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.
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.
i totally agree with you
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.
Thank you for posting this information, I wondered if this recipe would work with adding the cranberries and nuts. I will try it asap!!
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!
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?
I made this onc adding cinnamon and once adding rosemary both came out great…no adjustment needed to original recipe.
How much rosemary did you use? My favorite herb!