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4.6 from 177 votes

Fast and Easy No Knead Bread

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By: Joanna Cismaru •10/12/22 196 Comments

This post may contain affiliate links. Please read my disclosure policy.

Anyone can be an amazing baker with this Fast and Easy No Knead Bread recipe! Using only 4 ingredients, learn how to make this delicious loaf that’s soft inside and crusty on the outside.

Fast and Easy No Knead Bread right out of the oven in a Dutch Oven
Table of Contents Open
  • Fast And Easy No Knead Bread Recipe
  • What Is No Knead Bread?
  • How to Make Fast and Easy No Knead Bread
  • My Dough Is So Sticky!
  • Do You Love This Bread Recipe? Try These!
  • Fast and Easy No Knead Bread
    • Ingredients
    • Instructions
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

Fast And Easy No Knead Bread Recipe

Since I first started making No Knead Bread a few years ago, I’ve been making them a lot. I’ve also been experimenting with different techniques and baking processes.

The original No Knead Bread uses active dry yeast and takes about 12 to 18 hours for the dough to rise, while this dough takes a lot less time because I’m using instant yeast. This no knead bread can be on your dinner table in about 2 1/2 hours which is an impressive improvement over the original.

What Is No Knead Bread?

No Knead Bread was first published in the New York Times about 10 years ago. It’s a bread you make that, obviously, requires no kneading which is why it’s become so popular. You basically throw everything in a bowl, mix it up, let it sit around for a few hours and let the yeast do its work, then bake it.

The slow rise is what gives the bread that great flavor, and the baking method is what gives it that incredible crispy crust. This version, is a little bit different. Here we’re using instant yeast which saves us from waiting 12 to 18 hours for the dough to slowly rise.

Not only do I use instant yeast, but I use a lot more of it. I also do 2 rises, first rise for one hour, second rise for 30 minutes. The other change made to this recipe is that I doubled the recipe. Many of you have asked me if you can double the recipe and bake it in a bigger Dutch Oven. So I wanted to show you here that yes, it’s possible.

no knead bread process shots

How to Make Fast and Easy No Knead Bread

With only four ingredients, you can’t go wrong with this recipe! In a large mixing bowl, whisk together the water and the yeast. In a separate bowl, mix the flour and salt well. If you plan on adding any herbs, spices, fruit, nuts, cheese, etc. do it now! You’ll want your fillings to be nicely coated in flour to make sure they don’t clump together.

Dump the flour mixture into the yeast mixture. Using a wooden spoon or a spatula, combine the ingredients until you have a well mixed dough ball. It will look messy and it will look like it’s not thoroughly mixed. That’s ok!

Fast and Easy No Knead Bread on parchment paper

Cover the bowl with a dry clean kitchen towel and set the dough aside to rise for 1 hour, or until doubled in size, in a draft free warm environment. This is where your gluten formation is going to happen! You want a nice big rise so that your bread is soft inside after it bakes.

After your dough has risen, use a spatula to loosen the dough from the edges of the bowl. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Place the dough onto a large sheet of parchment paper and cover with a dry kitchen towel to rise for another 30 minutes.

Fast and Easy No Knead Bread on parchment paper

Preheat your oven to 450F and place your Dutch oven with its lid inside to heat up during the preheat. We want the pot to be nice and hot to help form that beautiful crust on your loaf. Take the pot out of the oven, and remove the lid. Pick up the dough by grabbing all four corners of the parchment paper, and carefully place the dough inside the pot. Be nice and slow, don’t burn your fingers on the hot pot!

Place the lid back onto the pot, and return it to the oven. Bake for 35 minutes with the lid on, and 20-25 minutes with the lid off, or until the bread is golden brown. Remove the bread from the pot and allow it to cool completely before slicing.

My Dough Is So Sticky!

This dough is meant to be pretty sticky! If you check out the video, you can see the consistency of my dough. If you feel that yours is too sticky, you can add a little bit more flour. Every environment is different. If you live somewhere with a lot of humidity, you might need to add a bit more flour to get the perfect dough.

Fast and Easy No Knead Bread sliced on a cutting board

Do You Love This Bread Recipe? Try These!

  • Dutch Oven No Knead Bread
  • No Knead Skillet Bread
  • Whole Wheat No Knead Bread
  • No Knead One Hour Cinnamon Rolls
  • No Knead Hot Cross Buns
  • Muffuletta Bread
  • Ciabatta

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of fast no knead bread in a dutch oven lined with parchment
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4.60 from 177 votes

Fast and Easy No Knead Bread

Prep 10 minutes
Rising time 1 hour 30 minutes
Cook 55 minutes
Total 2 hours 35 minutes
Rate Recipe
Anyone can be an amazing baker with this Fast and Easy No Knead Bread recipe! Using only 4 ingredients, learn how to make this delicious loaf that's soft inside and crusty on the outside.
12

Ingredients

  • 3 cups water (lukewarm)
  • 4½ teaspoon instant yeast ((2 packets))
  • 6 cups all-purpose flour
  • 1 tablespoon salt

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • In a large mixing bowl, whisk together the water and the yeast. In a separate bowl, mix the flour and salt well. Dump the flour mixture into the yeast mixture. Using a wooden spoon or spatula, mix the dough until it is well combined. 
  • Cover the bowl with a dry kitchen towel and set the dough aside to rise for 1 hour, or until doubled in size.
  • After your dough has risen, use a spatula to loosen the dough from the edges of the bowl. Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Place the dough onto a large sheet of parchment paper and cover with a dry kitchen towel to rise for another 30 minutes.
  • Preheat your oven to 450 F degrees and place your Dutch oven with its lid on inside to heat up during the preheat. 
  • Take the pot out of the oven, and remove the lid. Pick up the dough by grabbing all four corners of the parchment paper, and carefully place the dough inside the pot. 
  • Place the lid back onto the pot, and return it to the oven. Bake for 35 minutes with the lid on, and 20-25 minutes with the lid off, or until the bread is golden brown.
  • Remove the bread from the pot and allow it to cool completely before slicing.

Video

Notes

  1. I used a large 6 qt Dutch oven. A large Dutch oven is better here because this recipe is meant to make a big loaf. You can cut the recipe in half if you’d like to use a smaller Dutch oven.
  2. If the dough mixture is too dry, add a bit more water, the dough should be sticky and messy, as seen in the video.
  3. To add other ingredients to the bread such as dried fruit, seeds, herbs or cheeses, add them in step 1 when mixing everything together.
  4. Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
  5. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
  6. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
  7. One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
  8. Why is my bread chewy: Usually your bread will be chewy when there isn’t enough gluten formation or you’re using a low-protein flour. Make sure your dough at least doubles in size for its first rise.
  9. Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. 
  10. I don’t have a Dutch oven, what can I use instead: If you don’t have a Dutch Oven, a covered metal pot would work as well, just make sure it can stand up to 450 F heat. A 6 quart Calphalon soup pot with lid would work as well. If your pot doesn’t have a lid, you can cover the pot with heavy-duty aluminum foil, just make sure you seal the pot well.
  11. How do I know when my bread is done baking: Tap the bottom! Take the bread out of the Dutch oven, turn it upside down and give the bottom a firm thump with your thumb, or a knock and if it sounds hollow it’s done. If using an instant thermometer, the internal temperature should be around 200 F degrees.
  12. Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1sliceCalories: 232kcal (12%)Carbohydrates: 48g (16%)Protein: 7g (14%)Sodium: 683mg (30%)Potassium: 81mg (2%)Fiber: 2g (8%)Calcium: 11mg (1%)Iron: 2.9mg (16%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of fast no knead bread in a dutch oven lined with parchment

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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196 Comments
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barb
barb
Posted: 8 days ago

I did make this recipe and enjoyed it very much even though I’m not a fan of “white” bread. It was much quicker than I’m accustomed to. I adore seeded rye bread and would love to know if you’ve got a “Fast & Easy No Knead” recipe for that.
Thank you for these quick and easy bread recipes! Greatly enjoyed!
Barb

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  barb
Posted: 8 days ago

My pleasure, glad you enjoyed it!

0
Reply
Kathy Ann
Kathy Ann
Posted: 1 month ago

I only have active dry yeast, can this be used and are there any changes other than proofing the yeast?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kathy Ann
Posted: 1 month ago

No, that’s it!

0
Reply
Kathy Ann
Kathy Ann
Reply to  Joanna Cismaru
Posted: 1 month ago

Thank you so much!

0
Reply
Paige Wyatt
Paige Wyatt
Posted: 8 months ago

Can I add dabs of butter in dough before baking?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Paige Wyatt
Posted: 8 months ago

I suppose you can, but for what purpose?

0
Reply
C
C
Posted: 8 months ago

5 stars
Thanks for sharing this PHENOMENAL recipe. Simple, soft, scrumptious. (I halved to make 2 smaller loaves–which were still family sized–added some grated cheddar cheese and gifted one loaf to my neighbors. Rave reviews!)

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  C
Posted: 8 months ago

So happy to hear this! 🙂

0
Reply
Hedy Loeppky
Hedy Loeppky
Posted: 10 months ago

Such an easy recipe. Will definitely make it again! Turned out beautiful and yuuummmyyy!!!

0
Reply
Gail
Gail
Posted: 11 months ago

This is my go to recipe for bread. I let it rise in front of my fireplace and do use tin foil for the cover. Sometimes I brush the crust with butter.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gail
Posted: 11 months ago

I’m so glad you like it!

0
Reply
Diane Wilcox
Diane Wilcox
Posted: 11 months ago

5 stars
This recipe was easy to make and made beautiful loaf.

0
Reply
Cyd
Cyd
Posted: 1 year ago

My bread is baking as I type. I am trying to find the video you reference since my dough seemed very, very sticky. Thought the video would be helpful to see exactly what the dough should look like prior to baking and if I should add more flour for next time. Thank you for sharing this recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cyd
Posted: 1 year ago

The video is in the recipe card, if you can’t see it you might have ad blocker turned on.

0
Reply
Cyd
Cyd
Reply to  Joanna Cismaru
Posted: 1 year ago

5 stars
Thank you so much. My bread finished baking just before your reply came in and it came out perfectly despite my concern over the dough being so very sticky just prior to baking. Thanks so much for such a great recipe!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cyd
Posted: 1 year ago

My pleasure, glad you like it!

0
Reply
Nanci
Nanci
Posted: 1 year ago

5 stars
I made this but put it in loaf pans (2). Added 2 cups ice cubes to the oven and the bread was amazing. I don’t have cast iron pots so this worked out amazing just the same.

0
Reply
Rebecca
Rebecca
Posted: 1 year ago

Hello Jo,
What temperature is “lukewarm” water for this quick no knead bread recipe? I am anxious to try it!
Thank you.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rebecca
Posted: 1 year ago

Around 95-100F. 🙂

0
Reply
Marjory Rowe
Marjory Rowe
Posted: 1 year ago

I have made this recipe twice before with it turning out perfectly. Did add 1/2c extra flour as it was extra sticky. Today though it went fine until I took out of oven and Parchment paper is baked into crust. No removing it. What went wrong.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Marjory Rowe
Posted: 1 year ago

Are you sure it’s not wax paper? They are different, it could also be the brand you’re using.

1
Reply
Marjory L Rowe
Marjory L Rowe
Reply to  Joanna Cismaru
Posted: 1 year ago

I do apologize. I did some further investigating and someone had changed the rolls in the boxes putting them away. The wax paper roll was in my parchment paper box.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Marjory L Rowe
Posted: 1 year ago

No worries, that would be the culprit though. 🙂

0
Reply
Jessica Tang
Jessica Tang
Reply to  Joanna Cismaru
Posted: 3 months ago

5 stars
Absolutely love this recipe and make it at least weekly now, do you have favorite mix-in combinations you can recommend to change it up?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jessica Tang
Posted: 3 months ago

Usually I just make if plain, but if I’m feeling adventurous I’ll add some cheddar cheese and jalapenos to it. 🙂

0
Reply
Linda
Linda
Posted: 1 year ago

What size Dutch oven do you recommend for this recipe. Love to bake bread cannot wait to try it.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Linda
Posted: 1 year ago

We used a 6-quart Dutch Oven

0
Reply
Ciaran
Ciaran
Reply to  Jo Cooks Team
Posted: 7 months ago

The recipe notes say 6 quart. Is this an error?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ciaran
Posted: 7 months ago

Nope, that’s correct, the previous comment was wrong.

0
Reply
Dorothy
Dorothy
Posted: 1 year ago

5 stars
Love this recipe – have made it several times and several variations. A first today was cutting the recipe in half, and doing 1/2 AP flour and 1/2 whole wheat…figured what the heck…added some shredded cheddar, about 1/2 jalapeno thinly sliced, and some onion/garlic powder. Cooked it about 20 mins lid on and about 25 lid off and it came out amazing. Just thought I’d post to share how versatile this recipe is!

0
Reply
Tilly
Tilly
Posted: 1 year ago

5 stars
Can I freeze the dough? Love this recipe! Thanks

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tilly
Posted: 1 year ago

You can, bread will still be crusty and delicious, just a bit denser.

0
Reply
Tilly
Tilly
Reply to  Joanna Cismaru
Posted: 1 year ago

5 stars
Do I freeze dough after it rises? Thx

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Tilly
Posted: 1 year ago

Yes, after it rises.

0
Reply
Joanna
Joanna
Posted: 1 year ago

5 stars
Best quick rise recipe by far! Can you make this dough ahead and bake the next day? If so, and tips?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joanna
Posted: 1 year ago

You can always follow the original no knead bread recipe, which takes 18 hours to proof: https://www.jocooks.com/recipes/no-knead-bread/

0
Reply
Aaron
Aaron
Reply to  Joanna
Posted: 1 year ago

5 stars
This was amazing. I added in about 250g of sourdough discard and ended up with an even larger, more delicious loaf!!!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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