For anyone who does not have a Dutch oven but wants an easy way to make crusty homemade bread with no kneading and almost no work at all, look what I just made on a baking sheet! It was so easy and the loaf was crusty and delicious.
A Dutch oven with a lid creates steam inside the pot, which produces that crispy crust so I create steam inside the oven by placing a small 5 by 9-inch pan in the oven while it’s preheating. Then when I place the bread in to bake, I pour some boiling water into the little hot pan and whoosh – steam goes all over the place. I close the oven door right away to keep the steam inside and let it bake.
Anyone can make this easy no knead bread on a baking sheet. Click here for the recipe. – Jenny Jones
GOOD NEWS! There is an even faster way to make my 2-Hour No Knead Bread. Thanks to a comment by fellow baker, Terry, who simply forgot the 15-minute rest, it turns out you can do without it. So the 2-hour recipe now can be made in 1 3/4 hours! When I saw Terry’s comment I immediately tried it myself. And it worked. I just left out the 15-minute rest and took it straight from the mixing bowl after the one-hour rise, folded it over a few times on a floured surface, and placed in on a sheet of parchment paper. I lifted the parchment and dough, placed it in my preheated Dutch oven, and baked as usual. Look at how well it turned out!
Most bread connoisseurs will agree that the longer the dough rests, the better flavor the bread will develop. This is true but some days I want bread and don’t have much time and I thought this loaf tasted really good. I’m not sure if I should adjust the recipe so in the meantime, here is all you need to do: 1) Preheat your oven 15 minutes earlier. 2) Skip the 15-minute rest before baking.
In response to the many people who either do not have a Dutch oven or find it difficult to lift such a heavy pot, I decided to try making my no knead bread on a baking pan. Well guess what? It works. It makes a great loaf that’s soft inside with a beautiful golden crust. It’s not quite as crispy of a crust as the Dutch oven method but it’s close. It’s important to find a way to create steam in the oven because steam is what makes a crispy crust. But even without steam, it still bakes up nicely but with a softer crust.
For my ciabatta bread, which needs steam, I used a disposable foil 6-cup muffin pan, which you can place beside or just below the bread.
But I also found a small 9 by 5-inch baking pan for $3.50 and a restaurant supply store and it works well too. It’s what I used for this loaf.
It’s important to add the hot water right when you put in the bread and close the oven door right away. The steam is most effective right at the beginning. I use a metal measuring cup with a handle to pour the hot water. I hope my photos are helpful and that now, anyone without a Dutch oven can make this super easy, delicious, artisan bread. Click here for the recipe. – Jenny Jones
Look what I made! It was just an experiment but it turned out to be amazing! Anyone can make no knead bread without a Dutch oven. It helps to create steam inside the oven just like it’s created inside a Dutch oven. Steam is what makes a crispy crust and it’s really easy. What you do is put a small pan in the oven before you preheat it and then when the oven is hot and you put in the bread to bake, you also pour some hot water into the small pan and it creates steam. Then you quickly close the oven door to keep the steam inside and after 30 minutes, you will have an fantastic loaf of ciabatta bread with a soft interior and a beautiful golden crispy crust.
You can use a variety of pans to create the steam (do a google search for ideas if you like) but that process is not easy on the pan. I have used a small flat pan as pictures as well as a small 6-cup disposable foil pan. But if it does not fit on the same rack as your baking pan, just place it on a rack below. You may have to remove a rack to make room but whether beside the bread or on a rack below, keep it off to the side and don’t put it directly under the bread. And be sure to keep it close to the front for easy access. Here is how I place mine and how you can place it below if your oven is smaller.
I pour about 3/4 cup of hot or boiling water into 3 or 4 of the muffin cups or into the small pan. It’s good to use an oven glove when you pour the hot water because it creates steam right away and be sure to close the oven door immediately so the steam can’t escape. You can re-use the muffin pan, although it will turn dark. So there it is. I hope my photos help and now everyone who does not have a Dutch oven will be able to make this fabulous no knead, easy, homemade ciabatta bread. Click here for the recipe. – Jenny Jones
I absolutely love my no knead fruit & nut bread. I made it again today and added just a touch more sugar (4 Tbsp total) and that little extra sweetness is perfect for me. With sugar in this recipe, the bread can burn due to the high oven temperature. That’s why I say to reduce to temperature to 400° F when it bakes. But I found another solution to keep the bread from burning.
I raised up my oven rack one slot and it keeps the bottom of the Dutch oven a little farther away from the heat. I used my 3-quart Dutch oven and it easily fit on the raised up oven rack. I still reduced the temperature to 400 per the recipe and I was thrilled with the result – no blackened crust and a perfect loaf of sweet breakfast bread. If your try this whole wheat fruit & nut bread with lots of sweet raisins and walnuts, and if your Dutch oven still fits, try it with the oven rack raised up a notch. This could be a good Easter recipe.
We already know that homemade bread is something to be treasured but THIS bread? This bread deserves its own category. I would call it “The Kind of Artisan Bread You Thought You Could Never Make at Home,” but you can. And when you see how incredibly easy it is, you will make it just like I do… often. Even if you have never baked and the thought of baking with yeast scares you, you can make this bread. This recipe is foolproof. But you will need a Dutch oven – one that’s oven-safe and has an oven-safe handle.
A genius baker named Jim Lahey invented the process of baking bread in a Dutch oven. His original method was to stir together a simple dough, let it rest overnight for 12 to 18 hours, and bake the bread the next day. Steam is created inside the pot to mimic the professional bread ovens that create steam and that’s what gives bread that beautiful golden, crispy crust. I remember the first time I made this overnight bread, I couldn’t believe how it turned out.
And here’s the good news: It doesn’t have to be overnight because with this faster recipe, you can make the bread the day you want it and it takes less then five minutes of prep. And there’s no kneading! The main difference is that with the overnight method you use cold water and with this faster method, it’s hot water (up to 130° F will not kill the yeast). I’m thrilled to be sharing this fantastic and faster no knead bread. You can do this! Click here for the recipe. – Jenny Jones
p.s. Can you make it with Gluten-Free flour? Click here.