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4.6 from 180 votes

Fast and Easy No Knead Bread

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •4/16/23 207 Comments

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

pin for fast and easy no knead bread.

Discover the simplicity of my Fast and Easy No Knead Bread recipe, ideal for both novices and time-conscious bakers! Delight in crafting delicious homemade bread while relishing the enticing scent as it bakes to golden perfection in your very own kitchen.

a no knead bread in a dutch oven fresh out of the oven.
Table of Contents Open
  • Fast And Easy No Knead Bread Recipe
  • What Is No Knead Bread?
  • Ingredients You’ll Need
  • How To Make Fast And Easy No Knead Bread
    • Mixing The Dough
    • Rising Time
    • Shaping The Dough
    • Baking The Bread
    • Cooling And Serving
  • Frequently Asked Questions
    • Why is my dough sticky?
    • Can I use active dry yeast instead of instant yeast?
    • Can I add mix-ins like seeds, nuts, or dried fruit?
    • What if I don’t have a Dutch oven?
    • My bread turned out dense and heavy. What went wrong?
  • Expert Tips
  • Storage
  • 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

I’m excited to share a fantastic no-knead bread recipe that’s both easy, fast and delicious. This foolproof bread making method will have you enjoying a beautiful loaf of homemade bread without any complicated steps or techniques.

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 2½ 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.

Ingredients You’ll Need

overhead shot of ingredients needed to make dough for bread.
  • Water: Lukewarm water activates the yeast and helps create a soft crumb in the bread. You can use tap water, but make sure it’s not too hot or too cold.
  • Instant yeast: A key ingredient in this recipe, instant yeast is fast-acting and helps the bread rise without kneading. Active dry yeast can be used as a substitute, but it may require longer rising times.
  • All-purpose flour: This flour is versatile and readily available, making it a great choice for no-knead bread. You can substitute some or all of the all-purpose flour with bread flour, which has a higher protein content and creates a chewier texture.
  • Salt: Adds flavor to the bread and helps control the yeast’s growth. Kosher salt or sea salt can be used as a substitute, but reduce the amount by about 25% since they are coarser than table salt.

How To Make Fast And Easy No Knead Bread

First, let’s gather our ingredients. You’ll need water, instant yeast, all-purpose flour, and salt. That’s it! If you want to add some mix-ins like nuts or seeds, feel free to do so.

process shots showing how to make fast and easy no knead bread.

Mixing The Dough

In a large mixing bowl, whisk together the water and yeast until combined. In a separate bowl, mix the flour and salt. Pour the flour mixture into the yeast mixture and stir with a wooden spoon until a sticky dough forms. It’s important not to overmix the dough, so just stir until everything is combined.

Rising Time

Cover the bowl with a dry kitchen towel and let the dough rise for about an hour, or until it has doubled in size.

Shaping The Dough

Once the dough has risen, use a spatula to loosen it from the sides of the bowl. Flour your hands and sprinkle a bit of flour over the dough to prevent sticking. Gently remove the dough from the bowl and shape it into a ball. Place the dough onto a sheet of parchment paper and let it rise for another 30 minutes.

Baking The Bread

no knead dough in a dutch oven ready to go in the oven.

While the dough is rising, preheat your oven to 450°F and place a Dutch oven with its lid on inside to heat up during the preheat. Once the dough has finished its second rise, carefully remove the Dutch oven from the oven and take off the lid. Pick up the parchment paper and place the dough inside the pot. Put the lid back on and bake for 35 minutes with the lid on, and an additional 20-25 minutes with the lid off, or until the bread is golden brown.

Cooling And Serving

Take the bread out of the pot and let it cool completely on a wire rack before slicing. Once cooled, slice it up and serve with butter or your favorite toppings. Enjoy!

a no knead bread on a cutting board fresh out of the oven.

Frequently Asked Questions

Why is my dough sticky?

The dough for no-knead bread should be sticky and wetter than traditional bread dough. This high hydration helps create a soft and airy crumb inside the bread. When handling the sticky dough, make sure to flour your hands and work surface to prevent it from sticking too much. Avoid adding too much extra flour to the dough, as it can make the bread denser and tougher.

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just be sure to dissolve it in the lukewarm water before mixing with the flour. You may also need to increase the rising time slightly.

Can I add mix-ins like seeds, nuts, or dried fruit?

Absolutely! Feel free to customize your no-knead bread by adding your favorite mix-ins like sunflower seeds, chopped nuts, dried fruits, or herbs. Add them during the initial mixing process to distribute them evenly throughout the dough.

What if I don’t have a Dutch oven?

You can use a heavy lidded oven-safe pot or casserole dish as an alternative. Just make sure it can withstand high temperatures (450°F / 232°C). Alternatively, you can use a baking stone or an overturned oven-safe bowl or pot to cover the bread and trap steam.

My bread turned out dense and heavy. What went wrong?

There could be several reasons for this, including using expired yeast, not allowing the dough to rise sufficiently, or using too much flour. Be sure to check the freshness of your yeast, give the dough enough time to rise, and measure your flour accurately to avoid this issue.

Fast and Easy No Knead Bread on parchment paper

Expert Tips

  1. Temperature control: Ensure your water is lukewarm, not too hot or too cold. The ideal temperature is around 105°F to 110°F (40°C to 43°C) to activate the yeast without killing it.
  2. Yeast freshness: Check the expiration date of your instant yeast before using it. Expired yeast may not activate properly, resulting in poor dough rise.
  3. Flour choice: While all-purpose flour works well in this recipe, you can also experiment with bread flour for a slightly chewier texture.
  4. Rising environment: Find a warm, draft-free spot for your dough to rise. Ideal rising temperatures are around 75°F to 80°F (24°C to 27°C).
  5. Preheating the Dutch oven: Preheating your Dutch oven properly is crucial for a crispy crust. Be sure to give it enough time to heat up thoroughly before adding the dough.
  6. Parchment paper: Use parchment paper not only to transfer the dough into the hot Dutch oven easily but also to prevent sticking and make clean-up easier.
  7. Steam for a crispy crust: Baking the bread with the Dutch oven’s lid on for the first part of the baking process helps create steam, which contributes to a crispy, golden crust.
  8. Internal temperature: Use an instant-read thermometer to check the internal temperature of your bread. The bread is done when it reaches an internal temperature of about 190°F to 200°F (88°C to 93°C).
  9. Cooling: Allow the bread to cool completely on a wire rack before slicing. This helps the crust stay crispy and prevents the bread from becoming gummy.
a no knead bread on a cutting board fresh out of the oven.

Storage

To store no-knead bread and keep it fresh, first allow the bread to cool completely on a wire rack. Cooling prevents the crust from becoming soggy and the interior from getting gummy. Once cooled, wrap the bread loosely in a clean kitchen towel or place it in a paper bag. This helps maintain the bread’s crispy crust while keeping the inside soft.

Avoid using plastic bags or airtight containers, as they can trap moisture and cause the bread to become soggy. Store the bread at room temperature, away from direct sunlight and heat sources. If you have a bread box, it’s an ideal place for storage.

No-knead bread is best enjoyed within 2-3 days. To extend its freshness, you can freeze the bread by wrapping it tightly in plastic wrap or aluminum foil and placing it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. To thaw, leave it at room temperature for a few hours or reheat it in the oven at a low temperature until warmed through.

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
  • No Knead Honey Oat Bread
  • Ciabatta
  • No Knead Cinnamon Raisin Bread
  • No Knead Potato Bread

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.

a no knead bread in a dutch oven fresh out of the oven.
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4.60 from 180 votes

Fast and Easy No Knead Bread

Prep 10 minutes minutes
Rising time 1 hour hour 30 minutes minutes
Cook 55 minutes minutes
Total 2 hours hours 35 minutes 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℉ 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. 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.

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.

a no knead bread in a dutch oven fresh out of the oven.

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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. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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207 Comments
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Leah
Leah
Posted: 1 month ago

I try to use a scale/mass rather than cups for consistency – do you do the same, and if so, what measurement do you use for 1c water and 1c flour?
Will be trying this bread today!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Leah
Posted: 1 month ago

You can find metric measurements in the recipe card, just click on metric button in the recipe card.

0
Reply
Deb
Deb
Posted: 3 months ago

5 stars
This is such a great and easy recipe! I did end up adding about 3/4 cup more of flour.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Deb
Posted: 3 months ago

Glad you enjoyed it! Yeah the amount of flour could differ especially if you’re in a humid climate.

0
Reply
Mary
Mary
Posted: 3 months ago

Hello! I love this recipe and will make later today but do you have high altitude directions? We live at 6500’. Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mary
Posted: 3 months ago

Here’s a great article that can help you with high altitude baking: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking

0
Reply
Bebe
Bebe
Posted: 3 months ago

I don’t need this big a loaf, can I just halve the four ingredients? Dumb question I know.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Bebe
Posted: 3 months ago

Yes, absolutely!

0
Reply
Kelly
Kelly
Posted: 3 months ago

4 stars
I have made this several times now – both the smaller loaf and the larger one. They turned out beautifully- we loved the crispy crust and soft crumb. I prefer longer rise loaves min 12 hrs as I feel they rise more and are more flavourful. This recipe however is very very close to a slow rise. Delicious!

1
Reply
Helen
Helen
Posted: 3 months ago

5 stars
This recipe is amazing! The bread is delicious and the instructions are spot on.
I loved it so much that I bought a cast iron pot put it together with the recipe and sent it to my daughter to try….they couldn’t believe they too could make delicious bread

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Helen
Posted: 3 months ago

So glad you liked it!

0
Reply
barb
barb
Posted: 4 months 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: 4 months ago

My pleasure, glad you enjoyed it!

0
Reply
Kathy Ann
Kathy Ann
Posted: 5 months 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: 5 months ago

No, that’s it!

0
Reply
Kathy Ann
Kathy Ann
Reply to  Joanna Cismaru
Posted: 5 months ago

Thank you so much!

0
Reply
Paige Wyatt
Paige Wyatt
Posted: 1 year ago

Can I add dabs of butter in dough before baking?

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

I suppose you can, but for what purpose?

0
Reply
C
C
Posted: 1 year 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: 1 year ago

So happy to hear this! 🙂

0
Reply
Hedy Loeppky
Hedy Loeppky
Posted: 1 year ago

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

0
Reply
Gail
Gail
Posted: 1 year 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: 1 year ago

I’m so glad you like it!

0
Reply
Diane Wilcox
Diane Wilcox
Posted: 1 year 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

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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