60-Minute Bread Recipe: No-Knead Rise, Crusty Crust Magic

A 60-minute bread recipe that delivers restaurant-worthy crust and tender crumb without the hours of waiting is exactly what you need for busy weeknights. This no-knead method eliminates the guesswork—just mix, let it rise while you prep dinner, and bake.

The secret lies in a quick yeast activation trick and precise oven timing that guarantees a loaf with a crispy golden crust and airy interior every time. No experience required.

The beauty of this recipe is its simplicity: three core ingredients (flour, yeast, water) plus salt create the foundation, while a touch of olive oil and honey enhances flavor and texture.

The dough rests for just 20 minutes before shaping, and the oven does the heavy lifting with a steam trick that ensures that signature bakery-style crust. Perfect for sandwiches, toast, or serving alongside soups, this bread proves that great results don’t require hours in the kitchen.

What you’ll end up with is a fully baked loaf in under an hour—no kneading, no waiting all day, and no sad, dense results. The crust will be crisp and caramelized, while the crumb remains soft and even.

This method works equally well for sandwich bread, dinner rolls, or even a small artisan-style loaf, making it incredibly versatile for any meal.

For those who love customization, try adding garlic powder and herbs to the dough or swapping half the flour for whole wheat. The recipe scales easily too—double the batch for a crowd or halve it for a single serving. Ready to bake bread that impresses without the commitment?

Ingredients for 60 minute bread

Nine simple ingredients transform into a restaurant-worthy loaf in just 60 minutes.

The flour is the foundation—King Arthur or Gold Medal brands work best for consistent results. Yeast is non-negotiable here; Bob’s Red Mill active dry yeast is my go-to, but check the expiration date. The water temperature matters more than you’d think—too hot kills the yeast, too cold slows it down. 110°F is perfect, which is why I use warm water straight from the tap after running it for 30 seconds. For the honey, local raw honey adds subtle floral notes, but any variety works. The olive oil should be fruity and peppery—California brands like Corto are ideal.

No yeast? Instant yeast at the same amount works fine. Running short on honey? Maple syrup at half the quantity gives similar sweetness. The ice water might seem odd, but it’s what creates that perfect elastic dough. No cornmeal? Semolina or rice flour works just as well for dusting. For a whole wheat twist, swap half the all-purpose flour for whole wheat pastry flour—just know the crust will be slightly denser. The salt is crucial; Diamond Crystal measures differently than Morton, so if you switch, use 1 tsp instead of 1.5.

Store-bought yeast? Test it first—mix 1 tsp with warm water and 1 tsp sugar; if it foams in 5 minutes, it’s good. The dough keeps 24 hours in the fridge if wrapped tightly, but it’s best baked fresh. For leftovers, slice and toast—the crust gets even crisper. This recipe scales perfectly: double for a family loaf, halve for a single serving. The secret to that bakery-style crust? Steam in the oven—place a metal tray with boiling water on the bottom rack when baking.

Step-by-step instructions for 60-Minute bread recipe

Here’s the straightforward method for achieving artisanal-style bread without the long rise time.

In a large mixing bowl, combine the 1.25 cups warm water (tested at 110°F—should feel warm to touch but not hot), 1 tbsp granulated sugar, and 2.25 tsp active dry yeast. Let this sit for 5-10 minutes until foamy on top. This confirms your yeast is active and ready to work.

Once foamy, add the 4 cups all-purpose flour, 1.5 tsp kosher salt, and 1 tbsp honey to the bowl. Mix with a wooden spoon until a shaggy dough forms. Then stir in the 2 tbsp extra-virgin olive oil and 0.25 cup ice water. The ice water helps develop gluten without overworking the dough.

Using your hands, gently fold the dough over itself 8-10 times for about 2 minutes. This creates surface tension without kneading. The dough should become smoother but still slightly sticky. If it’s too wet, add 1 tablespoon flour at a time until it holds together when pressed.

Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 30 minutes. This initial rest allows the gluten to relax and develop naturally, which is crucial for the no-knead technique. Don’t skip this step—it’s what makes this bread rise properly in just 60 minutes.

After resting, turn the dough onto a lightly floured surface and shape it into a round loaf. Gently press the edges toward the center to create a smooth, taut surface. The dough should be firm enough to hold its shape but still slightly soft. If it cracks when shaping, simply press it back together.

Line a baking sheet with parchment paper and dust it lightly with 2 tbsp cornmeal. Place the shaped dough on the prepared sheet, seam-side up. Cover loosely with the damp towel again and let it rise for 20-25 minutes at room temperature. You’ll know it’s ready when it’s puffed about 50% larger and springs back slowly when gently pressed.

Preheat your oven to 425°F for 15 minutes to ensure it’s fully heated. While it preheats, use a sharp knife or razor to score the top of the dough in a simple crosshatch pattern. This prevents cracking and helps steam escape, creating that coveted crusty exterior.

Bake the bread for 25-30 minutes until it’s deep golden brown on top and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F when measured with an instant-read thermometer. If the top browns too quickly, tent the bread with aluminum foil for the last 5-10 minutes of baking.

Remove the bread from the oven and transfer it to a wire rack to cool for at least 15 minutes before slicing. This resting period allows the steam inside to redistribute, preventing a gummy texture. The bread will be warm, fragrant, and perfect for serving.

For best results, serve the bread while still warm. The crust should be crisp and shatterable, while the interior remains soft and airy. Store any leftovers wrapped in a clean kitchen towel to maintain freshness for up to 3 days at room temperature.

Essential equipment for this dish

Mixing Essentials

Your first tool is a large mixing bowl—I recommend a stainless steel one like OXO Good Grips (it’s non-reactive and easy to clean). A wooden spoon is perfect for mixing the initial dough, but a dough whisk (like West Bend) speeds things up.

For measuring, a digital kitchen scale (I use OXO Good Grips) ensures precision, but standard measuring cups work too. 🌾

Dough Development Tools

Skip the stand mixer—this dough only needs hand-folding for 2 minutes. Use floured hands to gently shape the dough; no extra tools needed. A lightly floured surface (I use King Arthur Unbleached Flour) prevents sticking.

For shaping, a bench scraper (like OXO) helps divide and transfer dough cleanly.

Baking Setup

A parchment-lined baking sheet (I love Kirkland Signature) is non-negotiable—it prevents sticking and makes cleanup effortless. For scoring, a sharp chef’s knife or bread lame (like Jamie Geller) works best.

A steam tray (a metal bowl with boiling water) creates that bakery-style crust. Preheat your oven with a thermometer (I use Thermoworks Oven Thermometer) to confirm 425°F.

Cooling and Storage

Transfer baked bread to a wire cooling rack (like OXO Good Grips) to prevent sogginess. For storage, a bread box (I use OXO Good Grips) keeps it fresh longer, but a clean kitchen towel works too.

A digital instant-read thermometer (like Thermoworks Thermapen) ensures 190-200°F internal temp for perfect doneness. 💫

Budget-Friendly Swaps

No parchment paper? Use cornmeal or rice flour on the baking sheet. Skip the thermometer? Bake until the bread sounds hollow when tapped. A wooden spoon replaces a dough whisk in a pinch.

For scoring, a serrated knife works if you don’t have a lame. Even a basic mixing bowl (like Pyrex) works for yeast activation.

Frequently asked questions