Quick Yeast Bread

Here is a 2-hour fast version of the no-knead Dutch oven bread. It uses a bit more yeast and warmer water to speed up the rising process without sacrificing that signature crispy crust.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Mix the Dough (5 mins): In a large bowl, whisk together the flour, salt, and instant yeast. Pour in the warm water and stir with a wooden spoon or spatula until a sticky, shaggy dough forms with no dry spots left.

Step 2

2. The Fast Rise (1 hour): Cover the bowl tightly with plastic wrap. Place it in a warm, draft-free spot (like an unlit oven with the oven light turned on) and let it rise for 1 hour until it doubles in size and looks puffy.

Step 3

3. Shape & Rest (15 mins): Turn the dough out onto a well-floured surface. Gently fold it over itself 10 to 12 times to form a rough ball. Place the dough ball onto a sheet of parchment paper, cover loosely with a towel, and let it rest for 15 minutes.

Step 4

4. Preheat (30 mins): While the dough rests, place your empty Dutch oven with the lid on inside the oven. Preheat to 450°F (232°C) for 30 minutes. (Note: Your preheating counts as part of the total time, as the dough proofs right on the counter while the oven gets hot!)

Step 5

5. Bake Covered (30 mins): Carefully remove the scorching hot Dutch oven. Lift the dough by the edges of the parchment paper and lower it inside. Put the lid back on and bake for 30 minutes.

Step 6

6. Bake Uncovered (10 mins): Remove the lid and bake for another 10 minutes until the crust turns a beautiful golden brown.

Step 7

Let it cool on a rack for about 15–20 minutes before slicing so the interior sets perfectly!