2-Hour Fastest No Knead Bread
This recipe uses MORE YEAST than my Faster No Knead Bread. The rest of the ingredients are the same. Be sure to aerate (not sift) your flour before measuring. PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. - Jenny Jones
Prep Time: 3 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Makes: One loaf
Ingredients:
- 3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING - See How)
- 2 TEASPOONS instant or RapidRise yeast (1 packet/7 g)
- 1 teaspoon salt
- 1 1/2 cups hot water (up to 130° F)
- (about 2 Tablespoons extra flour for shaping)
Instructions:
- Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined.
- Cover with plastic wrap and let stand at room temperature for 1 hour.
- After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
- After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
- Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
- After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
- After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.
METRIC: The standard for weighing flour is 1 cup = 120 grams. But when I weigh one cup I get 125-130 grams. Please decide what works for you.
MAKE IT EVEN FASTER! See how to make it in 1 3/4 hours in my blog. Click here.
No Dutch Oven? Didn't Turn Out? Other Questions? Click here.
Just came out of the oven. Looks and smells good, can’t wait to try it. Thanks for the easy recipe.
I left the parchment in and it turned out great! It was nice and brown and crunchy all over
How do I remove the parchment paper when I take the lid off without disturbing the bread
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.
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.
I do not remove the parchment paper at this step, never had any issues.
I just slid the parchment paper out from under the loaf.
I substitute a packet of Instant sourdough yeast.
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.
. . this is my “go to” for Cranberry Walnut Bread. . I add 2 Tbsp turbinado sugar for a little added sweetness.
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!
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.
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
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!
Beth,
I used a Corelli dish and my bread turned out fabulous, crusty top and soft inside.
New to baking here👋can this recipe be doubled?
I usually make twice the recipe in 2 different bowls. I add different types of cheese to the second one, so good!!!
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.
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!
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 🤦🏻♀️🤷🏻♀️
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.
You drop the temp to 425
And bake 10 minutes less.
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!
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!!!
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!
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.
Jenny, do you leave the oven temperature at 450′ while baking the bread? RSVP. Thank you. Lorraine.
Yes.
Do we not grease the pan?
No, don’t grease the pan.
This is brilliant! Thank you so much for posting this.
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
I absolutely love, love, love this recipe. I have made this bread several times and it always turns out perfectly.
Thanks Jenny 😊
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.
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.
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.
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!
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!
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.
can you use wheat flour instead
I used whole wheat (hard red winter wheat) and it is great.
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.
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.
You can send photos using this link: YourPhotos@JennyCanCook.com
Love the bread! Any way to make it into a long loaf instead of round?
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.
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.
Can you help me calculate the nutritional value, specifically the carbs? Thank you
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
Calories…1318
Fat….3.6 Grams
Saturated Fat..0.6 Grams
Cholesterol….0
Sodium…2344 mg
Carbohydrates….276.1 Grams
Fiber…10 Grams
Sugars….1 Gram
Protein…37.1 Grams
On the fiber, I don’t think there are 10 grams of fiber in this loaf if using bread flour.
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.
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!
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
Curios if you substituted the beer for the hot water?
Jenny!
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.
How come my dough is not sticky like yours?
I just made this bread came out fantastic! Thank you
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!
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!
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.
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.
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.
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
I have doubled and split the dough in half and used another dutch oven. My family enjoyed both breads.
I was hoping to make a larger loaf. I guess I will have to experiment.
Did you try a larger loaf? I’m wondering if I can double it for a larger loaf as well. Let me know! Thanks!
I have not yet. A little bit unsure of baking time. Will do it sometime lol
Jenn,
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:
https://www.dontsweattherecipe.com/no-knead-large-dutch-oven-bread/
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.
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.
Has anyone tried this in an airfryer? If so what temperature and cook time would you suggest?
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
Wow, I have been baking bread for over 35/years. This is simple, delicious and easy. Thank you.
Anyone try making two smaller loves vs one large? Want to share with a neighbor. Thanks
Well I split the dough for the last rise and ended up with two wonderful smaller loaves! My single neighbor loved it!
Was the bake time the same for two smaller loaves?
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.
This is the fourth time I have made this bread. It’s the easiest, tastiest he made bread that I have ever made!
Can you bake without using Dutch oven?
Please see the FAQs.
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
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!!
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,
Jimdus
https://www.jennycancook.com/how-to-store-homemade-bread/
https://www.jennycancook.com/how-to-restore-crusty-bread/
I have used a cotton pillowcase and the crust stays crisp a bit longer. Plastic will soften it too fast.
Wrap leftover bread in a clean dishtowel and leave out on the counter
I have made this twice now! Left over?? It’s gone before I get it to the dinner table.
I’ve done at least 7 loaves so far in this pandemic! My family loves this bread! 😊
Jenny, you are wonderful.
When baking on convect, is the temp still 450 or should I go down to 425? Thank you for any help!
I use 450 in my convection oven, and it works. I have a 5 quart traditional (not enameled) Lodge Dutch oven that I use.
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?
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!
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
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!
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.
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!
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.
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…
Here are some solutions: https://www.jennycancook.com/no-knead-bread-solutions/
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!
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!
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.
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. ??
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.
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