Faster No-Knead Bread: Your 3-Hour Solution!
Instead of overnight, have it done in a few hours!
If you’re craving fresh, homemade bread but don’t have the time or energy for a lengthy process, this faster no-knead bread recipe is for you! With just a few simple ingredients and minimal effort, you can enjoy warm, crusty bread in about few hours. Perfect for sandwiches, toast, or just slathering with butter!
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Mixing Bowl | Dutch Oven | Parchment Paper | Foil | Danish Dough Whisk
Ingredients:
- 3 cups (375g) all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon active dry yeast | (instant is fine)
- 1½ cups (360ml) warm water (about 115°F/43°C)
Instructions:
- Mix the Dough:
In a large bowl, whisk together the flour, salt, and instant yeast. Pour in the warm water and stir with a wooden spoon until combined. The dough will be sticky—this is perfect! - Rise:
Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise at room temperature for about 3 hours. - Shape and Rest:
After the first rise, lightly flour a work surface and turn the dough out. With floured hands, shape it into a round loaf. Don’t worry about making it perfect—rustic is beautiful! Place it on your parchment paper and let it rest until it’s time to bake. - Preheat the Oven:
Preheat your oven to 450°F (232°C). Place a Dutch oven (with the lid) inside the oven to heat up for 30 minutes. - Score the Dough:
Optional: score bread with knife to create a design. - Bake the Bread:
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the pot. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10-15 minutes, or until the bread is golden brown. - Cool:
Once baked, remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing. Serve fresh! Enjoy! The bread will keep for up to 3 days in an airtight container.
Tips:
- For added flavor, consider mixing in herbs, cheese, or even olives before the first rise.
- Store leftover bread in a paper bag or wrapped in a towel to keep the crust crispy.
Variations:
Don’t have parchment paper? You can use tin foil, just spray it with cooking spray or flour the surface so that the bread doesn’t stick.
Don’t have a dutch oven? You can use any oven-safe pot and cover it with tin foil.
Don’t have time to bake right now? You can let the dough sit for up to 24 hours before baking.
Enjoy!
This fast no-knead bread is not only easy but also incredibly rewarding. It’s the perfect accompaniment to any meal or just a treat on its own. Enjoy the wonderful aroma wafting through your kitchen!
I hope you enjoyed this recipe, let me know how yours turned out in the comments!
-Hailee
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Eligible for commission #walmartpartner
Eligible for commission #walmartpartner
VISIT OUR JOURNEY TO HOME’S WALMART STOREFRONT
SHOP THIS RECIPE
Mixing Bowl | Dutch Oven | Parchment Paper | Foil | Danish Dough Whisk
Faster No Knead Bread
Equipment
- Dutch Oven
- Large Bowl
- Parchment Paper
- Spatula
- Plastic Wrap
Ingredients
- 3 cups all purpose flour
- 1 ½ tsp salt
- ½ tsp active dry yeast or instant
- 1 ½ cups warm water about 115°F
Instructions
Mix the Dough:
- In a large bowl, whisk together the flour, salt, and instant yeast. Pour in the warm water and stir with a wooden spoon until combined. The dough will be sticky—this is perfect!
Rise:
- Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise at room temperature for about 3 hours.
Shape and Rest:
- After the first rise, lightly flour a work surface and turn the dough out. With floured hands, shape it into a round loaf. Don’t worry about making it perfect—rustic is beautiful! Place it on your parchment paper and let it rest until it’s time to bake.
Preheat the Oven:
- Preheat your oven to 450°F (232°C). Place a Dutch oven (with the lid) inside the oven to heat up for 30 minutes.
Score the Dough:
- Optional: score bread with knife to create a design.
Bake the Bread:
- Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the pot. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10-15 minutes, or until the bread is golden brown.
Cool:
- Once baked, remove the bread from the pot and let it cool on a wire rack for at least 30 minutes before slicing.