Faster Rustic No-Knead Bread, made with easy pantry ingredients. This easy recipe makes fresh, homemade bread that you can serve with dinner tonight!
I have great news for you today! Just remember these words…Yes, you can! Yes, you can make an amazing loaf of bread! Yes, you can make a recipe that calls for yeast! And Yes, you can enjoy this bread in only a few hours time! The beauty of this bread recipe is that anyone can make it. No waiting overnight for the dough to rise. No need to plan days ahead to have fresh bread with dinner.
This is called faster rustic no-knead bread because it uses Instant Rise Yeast and hot water (120° – 125°) to rise the yeast. For the original method, you would just use room temperature water and let the dough rest for 12-18 hours, or overnight.
TOOLS NEEDED TO MAKE FASTER NO-KNEAD BREAD
You will need a 4-6 quart dutch oven with oven-safe handles to bake the bread. The one I use is a 7 quart coated cast iron dutch oven from Staub. The dutch oven and the lid need to be able to safely handle the very hot oven temperature. Staub is good up to 900°F for the pot and 500°F for the lid.
I seriously recommend an Oven Thermometer to make sure your oven is actually at the right temperature of 450°F and an Instant Read Thermometer to test the bread temperature before taking it from the oven.
WHAT IS THE DIFFERENCE BETWEEN INSTANT YEAST AND ACTIVE DRY YEAST?
The difference between the types of yeast is simple. Instant yeast has a powdery texture that can be added directly to other dry ingredients. Active Dry Yeast is made of larger granules and needs to be dissolved in water before using it.
MORE FAMILY RECIPES TO LOVE
Faster Rustic No-Knead Bread
Ingredients
- 3 cups all-purpose flour
- 1-1/2 cups hot water 120 – 125 degrees
- 1/4 tsp instant rise yeast
- 1/2 tsp kosher salt
Instructions
- In a large bowl, mix the flour, yeast and salt. Add hot water and stir with a fork until the mixture forms a loose, sticky ball. The dough will not be smooth.
- Cover the bowl with plastic wrap and set in a warm place to rise, about 3 – 3-1/2 hours.
- When the dough has roughly doubled in size and small bubbles are on the surface, turn the dough out onto a floured board. Using a dough scraper or well-floured hands, fold the dough onto itself in thirds. Do this folding several times, from both the sides and top and bottom. Transfer the dough to a piece of parchment paper and set the dough and parchment paper inside a medium bowl. Allow the dough to rest for a few minutes.
- Preheat the oven to 450°F. Place a cast iron dutch oven with lid into the cold oven and allow to heat up with the oven.
- Once the oven has reached 450°F, remove the dutch oven and lid. Place the dough, still on the parchment paper, quickly inside the dutch oven and replace the lid.
- Place the covered dutch oven in the oven, on the middle rack. Bake for 30 to 35 minutes, until bread is golden brown. Uncover and continue baking for 10 minutes. Bread is done when internal temperature reaches 210 – 215°F.
- Remove the dutch oven from the oven. Carefully remove the bread and parchment from the pot to a cooling rack. Remove the parchment paper and allow the bread to cool completely.
- Slice and enjoy. Store loosely covered with plastic wrap for up to 1 week.
Chef Tips
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
If you made this recipe, please leave a comment and rating. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!
Hi Simone. While a Dutch oven with lid is preferred, this bread can be baked in a tightly covered roasting pan or casserole dish. Make sure whatever you use that it can withstand the 450 degree oven temperature. Hope that helps.
Hi, I unfortunately don’t have a Dutch oven – would I still be able to make this bread?
Hi Isabella. this recipe is for faster rising yeast bread using instant rise yeast. Did you use instant rise yeast or active dry yeast? Instant rise yeast (as called for in this recipe) can be added right into the recipe without dissolving in water first….active dry yeast needs to be dissolved in water before adding it to the other recipe ingredients. Sorry and I hope that helps.
So I’m trying this new recipe and my dough isn’t rising. Usually even with active or rapid i dissolve in water first. And i didn’t per this recipe, and its been out for hours and went no where in size.
Hi Erika. Yes, you can use active dry yeast…you’ll just need to dissolve it in water first (according to package directions). Generally instant yeast and active dry yeast can be used interchangeable in recipes…the difference is that active dry yeast has to be dissolved before adding to the dry ingredients and instant yeast can be mixed right in. Hope that helps?!
Could you make this using active rise yeast?