Faster No Knead Bread for Beginners
Learn How to Make this Faster No Knead Bread with this Beginner Crusty Artisan Bread Recipe that can be made in only 2 hours and requires no overnight rise!
The Traditional Foods Kitchen
If you are in the process of transitioning from a processed foods kitchen to a traditional foods kitchen, bread can present a challenge. You may still be buying bread at the store, but now, you want to learn how to make your own bread. There’s just one problem. The process of making sourdough frightens you. And you’re certainly not ready to start soaking and sprouting grains to make your own sprouted flour! So what do you do?
No Knead Bread Made with Yeast
As I have shared with you in the past, I am not a fanatic when it comes to making traditional foods. Yes, sourdough is great, and so is bread made with sprouted flour. They’re both easy to digest and allow our bodies to absorb nutrients more easily. However, those two types of bread can also seem daunting to make to those new to traditional foods.
So when it comes to making bread as a beginner, I have no problem helping you learn this skill—as you’re starting out—by making a no knead bread that uses yeast.
With this recipe, there’s no need (sorry for the pun) to worry about the finger-poke test or the window-pane test. And even better, you don’t have to worry about a sourdough starter. All you have to do is mix four simple ingredients (that are available at pretty much every grocery store), let the mixture rise for an hour, and then bake it. Voila! Fresh homemade bread in two hours! And your baked bread is going to be better than anything you can buy at the grocery store.
More Bread Recipes
Now that you’ve created your “Faster” no knead bread, you may be ready to venture into the world of sourdough and sprouted grain breads. If so, be sure to check out my Foolproof Sourdough Starter made with rye flour and my Complete Guide to Sourdough Starter that will walk you through a step-by-step process for making a starter with all-purpose flour.
Once you’re ready to bake some sourdough bread, I’ve got you covered with two great recipes, including a basic boule and a spelt boule.
And if you want to take the plunge in learning how to soak and sprout your own grain and then turning the grain into sprouted flour, I have a complete tutorial on how to do this along with a wonderful recipe for a delicious sprouted flour quick bread.
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Faster No Knead Bread for Beginners
- Dutch Oven or Frying Pan/Skillet that is heatproof to 450°F
- 3 cups Flour, bread flour or all-purpose flour and extra for shaping dough
- 2 1/4 teaspoons Yeast, instant or active
- 1 teaspoon Salt I used fine ground sea salt
- 1 1/2 cups Warm water, approximately 110°F This temperature will feel warm to the touch
- Combine flour, yeast, and salt in a large bowl. Mix well to distribute yeast and salt with flour.
- Stir water into flour mixture and mix well until dough is completely saturated. It will be a sticky "shaggy" mix.
- Cover bowl with plastic wrap and let dough rise in a warm place for 1 hour. An oven that is off, but with the electric light or pilot light on works well. If your oven has a bread proofing option, that works exceptionally well.
- After the dough has risen for 1 hour, place it on a well-floured surface and sprinkle with flour. Using a bench scraper or your floured hands, fold dough over on itself a few times until it is no longer sticky. This process takes about 10 folds. Next, shape the dough into a ball. (Watch the video for the proper technique.)
- Place dough ball into a parchment paper-lined bowl and allow dough to rest for 15 minutes.
- While the dough is resting, place the baking vessel that you will be using (dutch oven or heatproof frying pan) into a cold oven on the lowest rack. Turn on oven and preheat the oven to 450°F.
- After 15 minutes, remove the baking vessel from the oven. Use pot-holders or oven mitts and be very careful. The vessel will be VERY hot. Place the vessel on a heatproof surface on your counter.
Instructions for Baking Bread in a Dutch Oven
- If using a DUTCH OVEN, carefully remove the lid using pot holders or oven mitts and set the lid aside on a heatproof surface.
- At this point, if you wish, you can make some slashes on the top of the dough to create a pattern. Alternatively, you can simply allow the dough to crack in its own pattern to create a bread with a very rustic appearance.
- Lift the dough using the parchment paper, and transfer the dough down into the dutch oven along with the parchment paper. Cover the dutch oven, and using pot holders or oven mitts, place the lid back on to the dutch oven and return it to the oven. Close the oven door and allow the bread to bake – covered – at 450°F for 30 minutes.
- After 30 minutes, remove the dutch oven from the oven using pot holders or oven mitts and transfer the dutch oven to a heatproof surface on your counter. Remove the lid using pot holders or oven mitts and place the lid on a heatproof surface.
- Carefully, again using pot holders or oven mitts, remove the bread from the dutch oven by lifting the parchment paper and placing the bread on the counter. Remove the parchment paper and return the bread to the dutch oven, using pot holders or oven mitts, and then return the dutch oven without the lid back to the oven.
- Close the oven door and allow the bread to bake for an additional 5 minutes until golden brown on top.
Instructions for Baking Bread in a Frying Pan/Skillet
- If using a heatproof frying pan/skillet, first dust the bottom of the pan with a bit of flour or cornmeal.
- While the dough is in the bowl, you can make some slashes on the top of the dough to create a pattern. Alternatively, you can simply allow the dough to crack in its own pattern to create a bread with a very rustic appearance.
- Lift the dough out of the bowl with the parchment paper, but when you transfer it to the pan, slip out the parchment paper from underneath the dough. Alternatively, you can flip the dough into the pan (if you have not made any pattern cuts on the top of the dough). Discard the parchment paper. Return the pan, with the dough in it, to the oven.
- Close the oven door and allow the bread to bake uncovered at 400°F for 30 minutes or until golden brown on top.
Finishing Instructions for Either Baking Vessel
- When the bread is golden brown on top, remove the baking vessel from the oven. Remember to use pot holders or oven mitts. Place the vessel on a heatproof surface on your counter. Carefully, transfer bread from the baking vessel to a cooling rack and allow to cool completely before slicing.
Shop for items used in this blog post or video
Favorite Bread Making Supplies
- Baking Apron (This is the one that I’m wearing in the video.)
- 10-Piece Glass Bowl Set
- Danish Dough Whisk
- BreadSmart Plastic Handle Danish Dough Whisk and Kit (See the BreadSmart discount promo code below.)
- Wooden Scraping Spoon
- Plastic Bench Scrape
- Metal Bench Scrape
- Cast-Iron Dutch Oven
Use promo code MARYSNST for a one-time 15% off Masontops and Breadsmart products on Amazon.com.
Favorite Yeasts for Bread Making
- SAF Instant Yeast
- SAF Premium Instant Yeast
- SAF Gold Instant Yeast
- Red Star Active Dry Yeast
- Fleischmann’s Active Dry Yeast
- Bob’s Red Mill GLUTEN FREE Active Dry Yeast
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Learn where I buy my beef bones, electric grain mills, sprouted grains, and more…and get special discounts for Mary’s Nest visitors, including from US Wellness Meats, Mockmill, Masontops, and Cultures for Health.
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.