So, by now you've tried No-Knead Bread and No-Knead Bread in a Hurry, a slightly quicker variety, and you've seen how easy it is to bake bread at home. The No-Knead phenomenon is still going incredibly strong, over a year later, and we think it's because it's taught so many people how easy bread really is!
You can play with bread basics and yeast to suit almost any schedule. The one thing you usually need in making bread, though, is time. No-Knead Bread is delicious partly because of the very long rise. But what if you have a craving for last-minute yeasty goodness? What if you are making dinner and have only an hour or so, and biscuits just won't do? Enter No-Time Bread.
If you're a baker you should be instantly suspicious; time is what generally makes bread good. We can't promise the incredible slow-rise flavor of No-Knead Bread here, but you can indeed trick yeast into a fast rise that gives a different but still delicious homemade loaf.
Also, we stick to what works, and we bake this loaf in a covered pan, like No-Knead. This helps the dough spring to life under its own moisture and develop that wonderful crackly crust and tender interior.
If you're still thinking about buying a Dutch oven, check out our Dutch oven roundup. If you don't have a Dutch oven, no problem! Check out our post on Dutch oven alternatives. We can almost guarantee that you have something around that will work.
The crumb of this bread is much finer than No-Knead; the dough is not quite as wet, so it has a finer crumb compared to the rustic wide holes of a wetter dough.
And the taste? Obviously it doesn't have those complex flavors that are born of long, slow rising. Instead it is yeasty and moist - with just a hint of a tang. We use a little trick from Shirley Corriher, who adds a touch of vinegar to quicker yeast doughs. This simulates a little of the flavor you get in long-rise doughs. It's also incredibly moist and tender, with that homemade yeasty comfort, just slightly sweet from the sugar that is added to get the yeast working quickly.
The final verdict? If you have time, make a slow-rise dough. If you don't have time, don't forgo bread - try No-Time Bread.
OK - take me there!
Is there a big difference between bread flour and whole-wheat flour? I'd like to try making whole-wheat bread, but I have a feeling that the bread flour is one of the tricks to making these recipes so quick!
view lizjahn's profile
lizjahn, there is a pretty substantial difference, mostly in protein content. I'll let someone much better than me at baking detail how to work around that, though.
I'm waiting on this bread to cool now! One thing, though -- the recipe never says when to add the salt. I added mine with the flour, and it definitely turned out bread-shaped.
view moiety's profile
Ah - thanks moiety. I corrected the salt issue; it does indeed go in with the flour.
view faith's profile
This looks great--and perfect for the "I want it now" people like me ;-) Great pictures too!
view Cakespy's profile
okay, loser that i am i don't have a dutch oven yet... would it work if i tried this in a corning-ware glass dish/casserole with a lid? or should i not bother til i have a heavier dish?
view suewanda's profile
We don't have a microwave--could I just make this with a single two-hour rise in a warm place, a sort of "short time bread"?
view jooleeyet's profile
suewanda - you can use any sort of covered pot, provided it can go in a 450 degree oven. I often used a 4 quart heavy stockpot with high sides and a metal lid. You can also use another baking dish and cover the top with foil.
jooleeyet - sure, I think that would be fine! I would still cover the bowl with a hot wet cloth, then with a dry one. This creates a makeshift proofing box - a warm, humid place for yeast to grow.
Just try to get the dough to double in size; it shouldn't take too long, with this much yeast.
view faith's profile
thanks for the help, i'll give it a try. my first bread ever!
view suewanda's profile
Thanks, faith. For anyone else out there without a microwave, I tried the bread last night without it, and it came out very well with a warm two-hour rise instead. Still very quick for a good round loaf.
view jooleeyet's profile
I made this for the second time last night. The first attempt (granted my first time ever baking bread) was not a total success. I'm not sure what I did by dough was too wet. I baked it anyway and while it tasted quite good it was kind of plat and very dense. Last night's attempt yielded a much better outcome. It was as pretty as this picture. I used 1/2 whole wheat flour and 1/2 white spelt four with a little wheat germ thrown in for good measure. I also sprinkled the top with germ before I baked it. This is a great recipe to have and I'm sure I'm going to be making it often. Who knew you could start a loaf of bread when you came home from work and have a nice warm loaf a bread ready in time for dinner.
view vertigo's profile
Can you use a smaller pot and divide the dough in half for two smaller loaves? My dutch oven isn't large.
view ebrown's profile