Faster No Knead Bread – Begginers Recipe

This faster no knead bread recipe is for everyone who’d like to enjoy a delicious and fragrant homemade bread made and baked the same day.

It requires only 2 hours to have this amazingly easy artisan bread, so no overnight raising, no long kneading times to achieve this loaf with a nice golden crust and soft crumb.

Faster No Knead Bread Recipe For Beginners.

What Type Of Flour Can I use?

You can use All Purpose Flour if you have only that, but for better results I strongly suggest to use bread flour with at least 11% protein. If you using all purpose flour, add a little less water than the recipe calls.

What Yeast To Use?

I used instant dry yeast. You can also use fresh or active dry yeast but in both cases you will need to mix it with water and sugar 10 minutes before adding it to the flour.

Does Water Needs To Be Hot?

Lukewarm water works better because it helps the dough to rise quickly. If water is hot it will kill the yeast.

How To Store?

Allow this faster no knead bread to cool, then wrap it with cling film or aluminium foil to keep it from getting hard or drying out. Depending the humidity of you kitchen room, it will last up to 3 days in the kitchen counter.

Can I Freeze it?

Yes you can! We do it all the time. Cut the bread into slices then wrap 3-4 slices together with cling film or place them into zip bags and store in the freezer for up to 1 month.

Got any questions for making this Faster No Knead Bread Recipe that’s not answered in our FAQ’s? drops us a comment! We’d love to help.

Hogaza de pan fácil

Faster No Knead Bread Recipe (step by step)

Place the flour in a large bowl. Add yeast and sugar. Pour in water slowly while mixing with a fork.

NOTE: If you using fresh or active dry yeast, mix it with the water and sugar and let it rest for 10 minutes before adding it to flour.

Don’t over mix the dough if you want a soft and airy crumb, using a fork is enough to combine all ingredients.

Add salt and mix to allow the dough to absorb it. You’ll notice the dough has a consistency sticky and “shaggy” (like mud). Is ok, that’s how is suppose to be, so don’t worry if you see the dough sticks to the bowl.

Sprinkle the dough with 2 tablespoons of flour and cover with a clean kitchen towel.

Place the bowl in a warm draft-free place. My recommendation is to use your oven, just turn the light on to create a warm environment. Let the dough rest for 1 hour and 30 minutes.

You’ll notice some changes after just 30 minutes have passed. The dough will rise and create some sort of cracks on the surface, as pictured below.

After the resting time, the dough will have doubled in size.

Place the dough on a well-floured baking tray and sprinkle with a little bit of flour. Using a floured bench scraper, roll dough over on itself a few times to give it a long cylindric shape.

Now, generously flour your hands and twist the long sides a few times while stretching and pulling it out to make a long, loaf-like shape.

Sprinkle with a little bit of flour and cover the loaf with a clean kitchen towel. Let it rest while heating the oven (about 20-30 minutes)

How To Bake

Turn on the oven to 465°F/ 240°C. In a oven-proof saucepan pour 4 cups of water and bring to a boil.

As soon as the oven as reached the right temperature place the saucepan in the oven’s floor. Quickly place the bread inside and close the door.

Low the temperature to 400°F / 200°C and bake until golden brown on top, about 30 minutes.

Enjoy this bread with

  • Puttanesca Chicken – Tender chicken tights simmering in a juicy tomato sauce, olives and capers. 
  • Minestrone Soup With Sausage – A comfort Italian soup loaded with veggies and savoured with Italian sausage.
  • Stracotto – An Italian braised beef with a scrumptious tomato sauce.
  • Mexican Picadillo – Picadillo is a dish prepared with ground beef, tomato sauce and potatoes.
  • Spezzatino – A slow-cook beef stew with potatoes.

Faster No Knead Bread

It requires only 2 hours to have this amazingly easy artisan bread, so no overnight proofing, no long kneading times to achieve this loaf with a nice golden crust and soft crumb.
PREP 5 minutes
COOK 30 minutes
Resting time 2 hours
Print Pin Rate
Servings: 1 loaf
Author: Maricruz

Ingredients 

  • 1 ⅔ cup (250 gr) Strong flour (with at least 11 % protein)
  • 1 tsp (3.5 gr) Instant dry yeast (or 12 gr fresh yeast/half cube)
  • ¾ cup + 1 Tbsp lukewarm Water (200 ml)
  • 1 tsp salt
  • ½ tsp sugar

Instructions

  • Place the flour in a large bowl. Add yeast and sugar (READ NOTES).
  • Pour in water slowly while mixing with a fork.
  • Add salt and mix to allow the dough to absorb it. You’ll end with a sticky dough.
  • Sprinkle the dough with 2 tablespoons of flour and cover with a clean kitchen towel.
  • Place the bowl in a warm draft-free place and let the dough rest for 1 hour and 30 minutes.
  • After the resting time, the dough should have doubled in size.
  • Place the dough on a well-floured baking tray and sprinkle with a little bit of flour. Using a floured bench scraper, roll dough over on itself a few times to give it a long cylindric shape.
  • Generously flour your hands and twist the long sides a few times while stretching and pulling it out to make a long, loaf-like shape.
  • Sprinkle with a little bit of flour and cover the loaf with a clean kitchen towel. Let it rest while heating the oven (about 20-30 minutes)

HOW TO BAKE

  • Turn on the oven to 465°F/ 240°C. In a oven-proof saucepan pour 4 cups of water and bring to a boil.
  • As soon as the oven as reached the right temperature place the saucepan in the oven’s floor. Quickly place the bread inside and close the door.
  • Low the temperature to 400°F / 200°C and bake until golden brown on top, about 30 minutes.

NOTES

If you using fresh or active dry yeast, mix it with the water and sugar and let it rest for 10 minutes before adding it to flour.
Nutrition
Calories: 860kcal
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