No Knead, Quick-Rise Bread

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I took a lot of baking classes when I was in culinary school. I learned how to make puff pastry, the secret for the perfect ganache, and had a Challah-baking final. 

All that baking knowledge is great to have in my back pocket but I just don’t use it on a day to day basis. 

I don’t always have the time to let a dough rise overnight, or want to knead for 15 minutes. Sometimes I just want to make some bread to go with the soup I made for dinner, or to bring to a friend’s house when they invite you for over last minute. This bread only takes 90 minutes to rise and 30 minutes to bake. There’s no kneading involved, you don’t need to take out a stand mixer, and it is easy to memorize the recipe. 

I like to make this on a Friday afternoon since it is pretty hands off and stress-free. I consider it to be therapeutic actually. And it is great to use it for sandwiches all weekend.  

I have adapted the recipe from Alexandra’s Kitchen recipe found here. 












 

 

 




5 from 1 vote
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No Knead, Quick-Rise Bread
Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
 

Adapted from Alexandra's Kitchen https://alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/

Author: The Sea Salt
Ingredients
  • 2 tsp white sugar
  • 2 tsp active dry yeast
  • 2 cups lukewarm water
  • 2 tsp kosher salt
  • 512 grams bread flour (about 4 cups) or All Purpose flour if that's what you have. A mix of whole wheat will work too.
  • 2 tsp softened butter
Optional
  • 2 cups shredded sharp cheddar cheese
  • 1 jalapeno, sliced thin
  • fresh rosemary
  • flaky salt like Maldon
  • olive oil
Instructions

  1. In a small bowl combine the sugar, yeast and water. Let is sit for a few minutes so it starts to bubble up (that is how you'll know the yeast is still active). 


  2. In a larger bowl add the flour and salt. Stir together and then add in the yeast mixture. Combine with a wooden spoon until the dough is fully mixed and looks moist and jagged. Don't over mix it. 


  3. Cover the bowl with saran wrap and let rise for 60-90 minutes in a warm spot. The dough should almost double in size. 


  4. Butter a 9 by 13 baking dish with the softened butter (I use a brush for this). Gently, without taking too much air out of the risen dough use your hands to transfer it to the dish.  Spread it out using your fingers so it reaches all the edges of the dish. Cover again. 


  5. Preheat oven to 425 degrees, and set the dish on top of the oven while it preheats for 30 minutes. The dough will rise even more. 


  6. Bake for 15 minutes at 425 and then reduce to the heat to 350 and bake for another 15 minutes. Let bread cool enough to touch it and then remove from the pan and then move to a rack to continue to cool. 


Optional:

  1. To Make Cheddar Jalapeno Bread-  After the dough has risen for the second time sprinkle cheese on top and the jalapenos on top of the cheese. Continue with the rest of the steps. 

  2. To Make Focaccia- After the second rise drizzle with olive oil and then press fingers into dough to make little dents. Drizzle with more olive oil and sprinkle with rosemary and flaky salt. Continue with the rest of the steps. 




 

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