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Quick crusty bread

Quick crusty bread - no kneading and single-rising

Recipe: Quick crusty bread

Summary: In less than 2 hours and with minimum, and I mean minimum efforts, you can have crusty fresh bread with an airy interior. You’ll need a bowl and a fork and that’s all.

Preparation time: 1 hour(s) 20 minute(s)

Cooking time: 20 minute(s)

My rating 5 stars:  ★★★★★ 1 review(s)

I’m not really obsessed with baking bread quickly. I know for a fact good food takes time to prepare. It’s just that I can’t resist trying new recipes, especially the ones with yeast, promising quick results.

Add to this the fact there is no kneading, and it only raises ones, and this makes it really fast bread! In less than 2 hours and with minimum, and I mean minimum efforts, you can have crusty fresh bread with an airy interior. You’ll need a bowl and a fork and that’s all.

It is the bread to eat warm with just some olive oil, balsamic vinegar and may be some rosemary olives and a glass of wine.

Quick bread with honeyMakes 3 small loafs

Preparation and baking time: 1 hour and 40 minutes


500g all purpose flour + bit more for working
370ml lukewarm water
1 tbsp honey
1¼ tsp active dry yeast
1 tsp salt


Dissolve the honey in the lukewarm water. Sift the flour in a big bowl and add the dry yeast. Make a well in the center and pour the water with the dissolved honey. Mix briefly with a fork, adding the salt. The dough will be soft and sticky, and definitely not smooth, but it is ok.

Sprinkle some flour over the top and cover the bowl with cling foil. Leave it to rise in a warm place for about an hour or so.

Meanwhile line the baking tray with baking paper. Preheat the oven to 220°C/430°F.

Ready for baking - quick bread with honeyWhen the dough doubles in volume, transfer it over generously floured surface and divide in tree equal parts. Or you can directly sprinkle some flour over baking paper lined tray and divide the dough there. Try to transfer the dough with the floured suface facing up. Briefly shape the tree loafs.

Bake right away for 15-20 minutes, than lower the oven to 160°C/320°F and bake for additional 10-15 minutes. This bread does not need proving – it will rise in the oven the first 10 minutes.

Cool over wire rack for at least 15 minutes, before cutting.

Recipe adapted from Dulcis in Furno.

96 comments to Quick crusty bread

  • Katie

    Try only making one loaf shaped like loaf of french bread, which is what I did the second time. The first time I did this I did one short wide loaf, which made the slicing difficult, and the second time I did a french bread like loaf, I’ve never done the three little loaves. Maybe it was dense because it didn’t rise enough? Water not warm enough to activate yeast? Water too warm and killed yeast? Yeast already deceased prior to use? Darn that finicky yeast. I rise it on a cookie sheet lined with parchment paper (highly recommend the parchment) and set the cookie sheet on the oven as it is preheating since my house is usually chilly. Also, I did two batches, one after the other in the same 10 minutes and one was way stickier than the other. I added water and ended up having to knead the loaf to incorporate the water.
    If anyone cares, I finally took screen captures (CTRL+SHIFT+4 on a Mac) of this recipe which creates JPEG’s and printed those.

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  • Rachel

    I have made bread recipes that I like more than this, but certainly not within two hours! I love how quick this is to throw together, whereas I usually have to plan out bread-making the night before or on a day off from work with other recipes.
    Even better, of all the bread I have ever made, this is the recipe my boyfriend always asks for. Well, he asks for “that bread you made that time,” but this is the recipe he means.

  • Terri

    Thank you for this recipe! I love freshly baked bread, but like a lot of others that commented, mine needs almost a day to rise. I was skeptical about the “oven proofing” portion, but it rose beautifully in the first 10 minutes just as stated! I also halved the recipe and made one loaf. It was perfect for our small family of 3 for pasta night :)
    Next time I will try adding some olives, cheese, or herbs. Thanks again!

  • Pourmeaguinness

    Made it as listed but baked baked it in a single ball. Baked it at 425 for 30 mins inside a preheated covered cast iron pot.. Turned out perfectly with a thin crispy exterior with a great chewiness. Like a great baguette. I’m not a fan of hard crusty Italian bread but this dough worked perfectly in the pot method.

  • Kim

    This bread rocks! It is so easy to make and it’s delicious.
    Gina, I used 3 1/2 cups flour and 1 3/4ish cups water. (I used 1 1/2 cups water at first but my dough was also too stiff so I added a little more).

  • Mcbecce

    This recipe was very easy, it’s currently cooking in the oven however, it hasn’t resin much… I’m hoping the bread comes out good because I’m excited to have fresh crusty bread with dinner! I did half the recipe and use half whole wheat flour,so I hope I didn’t screw i up by doing that.

  • Meghan

    We were looking for a quick bread with a good crust to accompany a warm bowl of soup on this snowy winters day and boy am i glad google led me here! Fresh bread in under 2 hours?! This is definitely becoming a go-to. I made it with 50/50 whole and unbleached white spelt flours and added 3 tablespoons of sunflower seeds. Followed your advice on additional water since using a whole flour and it all worked well. Had a little difficulty rising, so put it on the radiator for the final 15 min. But all in all they turned out beautifully and were absolutely delicious. Thanks for sharing a great recipe!

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    I needed to thank you for this very good read!! I absolutely enjoyed every little bit of
    it. I’ve got you bookmarked to look at new stuff you post…

  • Hannah

    How do you store the bread once it’s cooled? I am in the US, and made this as our first venture into homemade bread and it turned out beautifully! I’m wondering about doing two loaves instead if one, though.. Would I just need to add a little bit of baking time if I did so? Thanks so much for a great recipe!

  • Mhairi

    This bread is so simple and absolutely delicious. I would liken it to a ciabatta. Well worth a go. Great recipe.

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  • Sarah

    I just pulled these out of the oven. I had to add a little more water because my dough was dry. My kitchen and oven are finicky so I preheated my oven to 500F and then reduced to 320F after 10 minutes. Baked for another 20-30 minutes until the crust was well browned and they sounded hollow. They turned out really well.

  • Daniela

    I’m currently eating this bread that I made today and I’m just loving it. Very tasty and very crusty and fluffy on the inside! Thank you very much for this recipe:) I will do it over and over again :)

  • Mary

    Baking this bread for the second time in three days, as per request of my family. Very very lovely taste and texture. Love it. Many thanks!

  • M

    It didn’t work out the way I wanted at all; it was very moist, soft, and chewy. No big holes, way too dense, just all around not what I was expected. Still good though.

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  • K . smith

    This recipe was awesome! !!! So easy I made it with my 5 year old daughter …and the result was a crusty loaf with dense soft interior! Sooooo delicious!!!! Thanks.

  • Kristin

    Wonderful recipe! I decided at the last minute to make some bread with the soup I was making for dinner. I figured I would be sacrificing some quality since it was a “quick” recipe but not at all! Thanks a bunch!

  • Mary Vaughan

    can you make one loaf and refrig. the rest till the next day? Also could you add a tablespoon of honey.

  • Don

    Ok tried 2.15.15 it raised in bowl but laid flat and stated flat in oven what happened? I am a cook and charity chef so I know my way around the kitchen but I don’t bake maybe this is the reason why! Lol

  • Heather

    Super easy and came out fantastic. I’ve made into hamburger bun size and have made into burgers, sandwiches, etc. Perfect. Love that it’s so easy too.

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  • Jess

    Just made this bread for dinner to have with a stew, I halfed the recipe because there is only 2 of us, it is the most delicious, crunchy, fluffy damn bread I have ever made, simple, quick beautiful! great recipe! thanks mate!

  • McKenzie

    I live in America and made this. I used someone else’s suggestion above that it was about 3 1/2 cups of flour. I did have a measuring cup that had ML so I was able to measure out the water correctly. When I mixed them together it was way more flour and was not looking like the picture so I added a bit more water (maybe around 1/4 cup) and it mixed up great. I also used an entire packet of the fast active yeast which is more than the recipe requires. It rose up nicely. I was worried when I put the 3 loafs on the pan though because they didn’t look near as high as her picture. I thought about maybe letting them rise a little before I put them back in the oven but her directions to put it in straight away and it would rise in the first 10 mins. I trusted it and it did in fact rise. :) My oven is a little wonky so I brushed it with a bit of olive oil and after it did the second 15 minutes on 320 degrees, I upped to 450 to give it a nice browning.

    It turned out GREAT! I’m so glad I found this recipe as I generally want bread the same day and don’t think ahead to make it for the next day or just am impatient. I’m definitely adding this one to my regular go to recipes!! Thanks!

  • Carrie-O

    Hi! I made this bread today, and it is delicious! I just have a few questions, and one comment. Should the bread come out pretty moist in the middle? Like tacky to the touch moist? Also, since I had no honey, I used agave syrup, and 16 oz bread flour for the recipe.

  • Scout

    Great loaf had only one hour coz of rushed cooking night but came out peng

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