Speedy No-Knead Bread

"Another great recipe from Mark Bittman of the New York Times. This is an updated and much faster version of No-Knead Bread recipe found on this site. Cooking time does not include resting time (4 1/2 hours). Also check out the whole wheat version of this recipe on this site (Fast No-Knead Whole Wheat Bread)."
photo by FLUFFSTER photo by FLUFFSTER
photo by FLUFFSTER
photo by Anonymous photo by Anonymous
photo by FLUFFSTER photo by FLUFFSTER
photo by FLUFFSTER photo by FLUFFSTER
Ready In:
14 slices




  • Combine flour, yeast and salt in a large bowl. Add 1-1/2 cups water and stir until blended. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.
  • Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.
  • At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
  • Cover with lid and bake 30 minutes, then remove lid and bake an other 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Questions & Replies

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  1. This certainly is speedy! I made this, then let it set for just 4 hours. Heated my "regular" Calphalon 2 and a half qt. pot with lid for 30 minutes prior to baking. Tossed the dough into the pre-heated, greased pot, scored it with a serrated knife, put the lid on and proceeded to bake as directed for 30 mminutes. I took the lid off after 30 min. and baked it another 10-15 min. Beautiful, crunchy, crispy outsides, tender, perfect crumb inside. This recipe is a beautiful, stream-lined version of the original no-knead bread which took much, much longer. That being said, I have to admit that the original recipe does seem to have a tang which this did not. However, for the sake of time, it's an understandable trade-off. Great recipe! Thanks for sharing a keeper!! BTW store your left-over bread (if you have any) cut side down on your cutting board. Note: This recipe should have 5 stars. Actually, it should have 100 but 5 will have to do. The stars keep falling off, but if you read this, know that it's not only awesome, but it will become a great favorite of yours!
  2. Been making this wonderful bread for a number of years but I've made a couple of minor modifications for my own liking. One, I add more water than what it calls for - up to about 1 3/4 cups. Second, when the bread comes out of the oven, I rub butter all over the crust which makes it a bit more tender. Love the crust but it can be sometimes a bit too crusty. So by rubbing on the butter (just enough to coat the oustside and the bottom) I get a more chewy crust but still with all the wonderful flavor of the original.


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