No-Time Bread

Recipe by FoxCK

From-scratch bread, in ONE hour. I still can't believe it! I used 4 tsp instant yeast, so didn't proof. Next time I'll try substituting beer for half the water, for more complexity. From The Kitchn:

Top Review by Jezski

OK, I tried it! And it works! It does only take an hour from start to finish. It doesn't have quite the flavor as the original no-knead bread does, but it's pretty good, well worth investing an hour. Very crusty, great as a side for spaghetti and such. A really neat procedure, using the microwave to hasten the rising. My dough did not clean the sides of the Kitchenaid mixer bowl even after adding another 2 Tblsp. flour, but I proceeded with the recipe anyway. Dough was very wet and loose, I could not form it into a ball, but just dumped the dough into the oiled bowl and then the Dutch oven and it worked out fine. Couldn't even slash the top, it was so soft. I wondered about using the balsamic vinegar, it darkens the dough, but it works in the recipe, doesn't affect the taste, at least not in a bad way. I'll try this again, but don't quite know where I'm going next. Maybe more flour but the dough needs to be loose to get the holey texture. Maybe just short the water a tad? If you google no-time bread, you'll come across one site that has photos of all the steps in the procedure; that's helpful. And YouTube has a video of this, but the bread is baked in small loaf pans, which eliminates the thick crust, which, I think, is the best part. But the loaves look lovely. My round loaf looks just like FoxCK's photo. Except for the slashes! I'll be working on this!

Ingredients Nutrition


  1. In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.
  2. Heat the oven to 450°F Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.
  3. Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom.
  4. Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave for 25 seconds.
  5. Let rest in the microwave for about five minutes.
  6. Microwave for another 25 seconds, then remove.
  7. Let rest and rise for another 15 minutes.
  8. Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 5-10 minutes, or until the crust is golden brown and the internal temperature hits 210.
  9. Remove from pan, let cool.

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