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.
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! 😉
I MADE THIS BREAD BUT MADE IT IN LESS THAN 2 HOURS..MY FAULT..I FORGOT TO ALLOW FOR THE BAKING AND COOLING TIME..IVE ONLY BEEN BAKING BREAD FOR 62 YEARS..THIS BREAD IS SO FORGIVING..I LET RISE FOR THE FIRST HOUR..BUT SECOND RISE WAS ONLY 17 MINUTES..PLOPPED IT ON MY PIZZA STONE ..WITH PARCHMENT PAPER..NO COVER ..BAKED IT FOR 22 MINUTES ..CHECKED THE TEMPERATURE..INSIDE ..WAS DONE..ITS GREAT..I MADE UP A RECIPE FOR BREAD YEARS AGO..MADE IT FOR MY GRANDERFULSON..FOR 9 MONTHS ..EVERY DAY..STRAIGHT..AM GOING TO MAKE HIM THIS AND SEE WHAT HE SAYS..ITS REALLY GREAT..THANKS..YOU ARE A TRUE “LOVELY LADY”!!!
I MADE YOU BREAD..BUT USED A PIZZA STONE..I ..DID..NOT..PUT A PAN OVER THE TOP JUST BAKED IT..IT ROSE AND IS PERFECT..GREAT RECIPE..LOVE THE TEXTURE..FLAVOR AND LOOK OF THIS BREAD..THANKS
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
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!!!
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!
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!
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.
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!
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
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.
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. 🙂
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!
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!
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.
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!
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 ; )
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!
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.
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°.
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.
I used water at about 125 degrees for my first attempt at making this bread. It turned out wonderful !!!
My water was at 127 degrees and my bread was perfect, it didn’t kill the yeast.
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.
Did you look at the FAQs?
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.
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?
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.” 😊
Didn’t notice Robert’s comment 😊
You didn’t say, but did you do the finishing bake? The 10-15 min without the cover and parchment paper.
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.
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.
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!)
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.
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.
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.
Chocolate cake…Successful…..!!! 3 Hour bread… Successful….!!!❤️ Thanks Jenny.
Will try the 2 Hour bread next. 💌😎
This bread beats every similar kind I’ve baked using longer rise times. You’re a genius, Jenny!
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
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 ❤
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!
Thank you for sharing this. I will try it myself and report back.
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!!
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?
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
I don’t have a dutch oven. Can I still make this? And how?
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.
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!!!
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 !
Eddie
Hello,
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.
Dr.Trudy
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!!!
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?
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.
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
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?
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.
The instructions seem to be backwards. Can you re-read them and correct?
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.
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.
HTH,
Cyn
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!
If I’d read closely, I see that the recipe indicated putting the oven “with lid” in the oven, so guess that’s clear….
Adjusting the salt will not change the chemistry at all.
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?
Please see the FAQs.
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.
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.
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.
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 🙂
Is ok if you use gluten free flour?
Please see the FAQs.
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
Here is an other Hungarian, I like Jenny’s recipe a lot, her bread recipe is great!
Good cooking and baking
Udv
Agi
If making the bread with all whole wheat are the ratios the same?
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.
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!
This my second time doing this, 1st time it was not completely done in the middle, should I bake it longer?
It sounds more like your oven was not hot enough or you sliced it too soon. Please check the FAQs: https://www.jennycancook.com/no-knead-bread-questions/
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!
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!
My second loaf was even better than the 1st one, thank you, easy directions!!
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!
Directions are not in order
I do the best I can. Please send me a corrected version.
Directions looked perfect to me. Followed it in your order and the bread came out beautifully. Was also terrific with cheddar and olives.
You do just fine! I am making the bread today and appreciate you sharing!!
The recipe is in perfect order. Thanks so much for sharing this perfectly in order recipe🦋👏🏻🦋
Your direction it’s perfect, very clear, thank you Jenny
Directions look perfect to me. Possibly they weren’t read carefully and the preheating of the pot was confusing to complainer?
Methinks the trolls are out from under the bridge.
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!
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!
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!
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.
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.
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.
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 😀
Teresa
This is great information. It looks like it’s available from Kohl’s and is very reasonable. Let me know if this is the one: https://www.kohls.com/product/prd-1823155/food-network-55-qt-cast-iron-dutch-oven.jsp
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
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.
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!
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.
You might find some answers in the FAQs.
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.
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.