No-Knead Classic White Bread Baked in a Bread Pan

In this video I convert a typical bread recipe into a no-knead recipe.
Thanks - Steve
Website: If you liked this video you will find it (and others like it) on my KZbin channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.

[@beaker2257]

Hi Steve from the UK. Since the lockdown I've learnt to bake my own bread the traditional way and it has all been delicious. A friend of mine who is a lover of your country and who often visits Florida told me of the no-knead method. I followed your step by step guide with the slight modification of using half strong white flour and half Shipton Mill three malts and sunflower seed flour. I opted for the longer rise time of 24 hours because of the lower gluten content of the Shipton flour and the result was superb. The bread had a lovely springy texture that allowed me to cut thin slices that held together. It was so good I very much doubt if I'll ever go back to shop bought bread.

[@puntipsuwannarojn3908]

Steve, finally I made this bread in a Pullman pan and it came out perfect with very,very thin soft crust. Thanks a million.

[@sryoung8219]

I just made a loaf of this bread and I am drop dead dazed at how delicious it tastes. Slightly crunchy on the outside, spongey on the inside. The taste is fabulous. I am afraid to toast a slice because I might polish off the whole damn loaf right now. One thing I need to remember is to use bottled water to dodge the chlorine to get the same rise you got in the video. One thing I have remembered is to use an oven thermometer to make sure I'm baking at the correct temp. I can't thank you enough, Chef Steve!

[@SuperNeutronStar]

Thanks again Steve. You are such a gentleman for sharing this adaptation. You nailed it with the oil basting "in the open oven". Big fan of your videos.

[@skyhigh6]

Made your loaf bread, started it yesterday day, after 50 years of baking bread the old fashion way. I baked it early this morning, WOW! so much better and 50% easier than all the steps I used before. Much less mess and a lot less cleaning up. The flavor was great. THANKS

[@artisanbreadwithsteve]

If you want to see the new updated technique you may want to watch "No-Knead Bread 101 (Includes demonstration of Sesame Seed Bread… Italian, Muffuletta, & Sandwich)". Steve

[@peggyparsons5197]

Yummy, Yummy! Thanks! I'm With You!😘

[@nadinevanallarie8309]

l baked the turbo bread in the skillet this afternoon, and now I'm waiting for the white bread to proof for the oven. I will be doing this no knead method from now on. Love your videos!!!

[@lnofzero]

Steve, I am so grateful to you for your videos and books! It has opened up a new world for me. Thank you so much!

[@ericwhitlow7364]

I just made this loaf. After cooling for several hours it was a bit hard to slice with my bread knife because of how wonderfully soft it was. So soft and chewy. Loved it. Just had to slice thick. Some of the best I have ever eaten. Probably would make awesome French toast.

[@cr3014]

Thanks, excellent video! I'm just rediscovering bread making after years of hiatus and appreciate no knead approach!

[@freetobeme6013]

After months of scepticism, I finally gave this a try - thank you from both my husband and I. We both loved this bread.

[@jasminthiaa]

You have changed my whole outlook on making bread. It used to be such an arduous process but thanks to you, it is so simple! All you need is time~

[@nemcneil]

I tried this yesterday and baked it this morning. I knew baking bread had to be easier than most of the recipes I've seen. Thanks, Steve!

[@MsMegil]

Thank you Steve. I started this last night and enjoyed a beautiful, tall loaf of bread for Christmas brunch toast. Very easy. I'm going to pick up your book!

[@suzanalbright8670]

Steve, thanks a million for teaching me how to bake bread. I tried years ago, but was never happy with the results. I found your channel and have baked several different recipes according to your instructions. Every one is a winner! You do a great job of presenting these lessons clearly! I have recommended your channel to many other aspiring bakers. Again, thank you so much!

[@roxanasmith6288]

Steve thank you so much for your tutorial on white bread. God bless you

[@dbfcrell8300]

Steve, this bread is AWESOME!!! This was my first time making bread. I followed your video to a T, and it came out fantastic. I proofed it the first time for almost 20 hours, and I'm convinced that's precisely why it tastes so amazing. It's got a zinginess to it, sorta like a sour dough that just makes it wonderful. I can't believe I made it! Thanks so much for your easy-to-understand video.

[@sarah9847]

Steve, you're awesome! I have my first loaf waiting in its loaf pan to bake. I'm so excited and it was ridiculously easy! Thanks!!

[@BethyKable]

Looks so easy and the end result was great. Why doesn’t everyone make bread this way ? Amazing !

[@accountcontact7764]

One of the best bread tutorials on youtube.

[@BJMallory]

I made this tonight and it was super easy! I baked a loaf of your other recipe this morning (the one without sugar and shortening); it came out great, my family loved it! Thank you so much, Steve. This is the easiest and best bread I've ever made.

[@joannabatherson6783]

Steve, I love your videos and have watched many times even though your instructions are perfect. On to this recipe, and thanks for sharing.

[@rbrawn6430]

I've tried this recipe and I am delighted with the outcome. Best I've tried so far , thanks for sharing.👍🏻❤️

[@johnk6749]

I have been making conventional kneaded white and wheat bread. I baked this no-knead loaf last night. It turned out great! Looks just like yours. Thanks!

[@farnazsalsabili7568]

Thank you so much Steve,I made it, it's so so good

[@shrljazz]

Steve I love watching you making bread as it looks so easy your way. I used your recipe, cut it in half, and substituted oil for crisco. It is now proofing and I’ll let you know my results. I’m very confident it’s going to be a success.

[@cathyganes6223]

You are just the best! Love your new kitchen!

[@samdavis9501]

Trying your recipe for the first time. The dough is proofing now. Thank you for taking the time to make these videos. I think this is a hobby i can really get excited about. Plan to make bread for the shut-ins in our church and also for new visitors!

[@ree_ree]

I love your channel and wonderful recipes! I know what I'll be doing all winter! :)

[@12talltrini]

I absolutely love your method and flavors. Thanks so much.

[@rosawood270]

Thank you for developing this way of making wonderful breads

[@joinmeinthedirt5186]

Just made this this morning, it was so good! Thanx Steve.

[@craigrice1688]

well, I tried this recipe, and it got positive feedback. added it to my cookbook. due to my wife's diabetes, I'll be using your sugar free formula more often. thank you for all your hard work. looking forward to more vids.

[@lizlemonwantsitall]

this has become my new staple bread, thank you

[@mollybatson6251]

Can’t wait to try this bread. Thank you for sharing..

[@skyhigh6]

Steve, you are an absolute genius. I made your beer bread and was super surprised how wonderful it is. I have been baking bread the old fashion way for 50 years. You have saved me a ton of time.

[@hokeypokeyalso1783]

Thank you! I wish I had known it was so easy to bake bread I would have been baking for years.

[@user-pp4uk6vg4g]

I have been looking for this particular crumb bread and I’ve just found it! Thank you, Steve❤

[@brooklynjack]

I love watching your no-knead bread making videos. Thank you for all your time and effort in sharing your knowledge and experience. I particularly liked your idea of using a 8 inch non-stick fry pan for the 2nd proofing when making round breads. It makes the transfer of the dough to the hot pot easy, safer than the usual method, and not messy. I tried Jim Lahey's method with the kitchen towel and corn meal, and it was a mess, and it doesn't work as well as your idea.

[@sgordon784]

Have not bought bread in almost 3 months, thank you steve

[@WilletteB]

I enjoy watching your channel. Your breads have been easy & taste great. Thank you for sharing. Blessings! 🙂

[@carmenpeters728]

Always the best teacher.

[@Monchi990]

Thanks for the bread pan size Steve. I gonna purchase one this week and start the no-knead bread in pans. Cheers...:-).

[@daedaetinez6406]

Great video Steve. Love these recipes!

[@djssquibbs3295]

Man, I love your bread recipes! And these videos are great, perfect instructions. :)

[@patsycav]

A beautiful loaf of bread, Steve.

[@artisanbreadwithsteve]

I used a Betty Crocker recipe for the demonstration. Feel free to substitute vegetable oil or experiment with other recipes. Steve

[@juliecondo3]

I am enjoying your channel.

[@mashgagalvez1197]

Easy ,love it....

[@philupdegrave731]

I mixed it at 7:00 PM last night; formed and proofed it at 7:00 AM this morning; baked it at 8:30 AM. Total time of actual work, maybe 7 minutes; the rest was proofing and baking, performed by Mother Nature and my oven. This is a DELICIOUS loaf. It made the best grilled cheese sandwich I've had in ages, amazingly crisp. The long proofing time makes for a miraculous flavor. Thanks, Steve, for posting your recipes and techniques.

[@CannibalLecter]

This is great! I am going to use this in the future! I used a different recipe from one of your other videos and it turned out delicious, thanks!!!

[@WhoTheFRELL]

Thanks for the wonderful recipes! I just tried this for the third time using beer to see if the shortening helps with a softer crumb and I have let it rise for longer so that I get a bit more rise. Oven is preheating... I can't wait!

[@paulaswaim8434]

Excellent tasting bread. I needed around 40 minutes of baking time in order for the center not to be doughy. I actually used high-quality leaf lard instead of shortening. You can also use high-protein all-purpose flour such as Wheat Montana Natural White All-Purpose flour because it behaves like bread flour. This is a really easy and excellent recipe that I can use often. Of all the no knead recipes on your channel, this is my favorite. I will also try the no knead bread in batches next time I have the need for a lot of bread at once. Thanks!

[@jenniferharris3989]

You are awesome! loved it so easy and delicious..

[@aimeemarks2063]

My dough has to sit now .... cant wait to see how this turns out! Thank You.

[@margaretolson8182]

I made it! It is so beautiful and smells so good. Delicious! Thanks for teaching me the easy way. Actually made bread without hurting my wrist and fingers. Will be making bread almost every day now.

[@chriscatlett1793]

Did you go by the recipe Steve walked you through? I did, it was my first one, but it turned out with the top brown and the bottom still kinda white and it wasn't light and fluffy. What did I do wrong? NOT Chris but TRISH

[@margaretolson8182]

@@chriscatlett1793 yes, I followed the recipe exactly. It was perfect.

[@fordictionclass]

I love it! Very easy, and it has a great flavor. I didn't have shortening, so I just used lard.

[@fordictionclass]

Update. I've made this several times since my last post. If you want this as a sandwich bread, at the 6:10 stage, pat it down really well to get most of the air out, so there won't be so many big holes. I like the holes, btw, it just works better for sandwiches without them. Also, the bread is easier to cut and it's more sturdy after a day or two. So, if you want it for sandwiches, make it a day ahead.

[@TheHelado36]

Steve, I did this recipe and it tasted like Glory !!!!!!!!!!!!!!!!! Thanks ! This is becoming an addiction !!!!!!!!!!!!!!

[@AussieAngeS]

This looks wonderful. Great recipe. Thank you

[@The1BlackKrow]

Subscribed to your channel. :) Fantastic instructions on your videos. Can't wait to try them. Thank you.

[@lindamcclellan8434]

Your recipe is my go to recipe….never fails even when I screw up. Lol bought your cook book years ago.

[@bayoubuford]

made the white bread 2 times turned out great both times ------made the same recipe with all whole wheat flour added 4 oz's water extra because of the wheat flour and it turned out great as well . thanks for the easy to make recipes.

[@rondagoodlet5588]

Hi Steve I will look at your recommended new improved recipe, but this one looked great, going in to put it together. Thanks

[@reneemolony1007]

I love watching your videos. You are a great teacher. Your presentation is clear, precise and very easy to follow. Thank you!😊 3:05

[@JAK3THETUB3]

Great videos! Really enjoying your channel!

[@lewispatin]

been making bread using recipes off youtube almost two years. this is the easiest and best tasting bread yet. keep it simple. make it good. regards

[@touchedbynature5445]

Great Channel, very informative. Many thanks for sharing. 🇬🇧

[@iKimmiCam]

Can't wait for your book! Great videos ;)

[@davy1972]

Thanks for this. Very well done.

[@marilynwilson618]

Hi Steve.i made this and it was wonderful!!!!!!

[@artisanbreadwithsteve]

You have a good point. I give the measurement at the beginning and I did give them in some of the videos. Steve

[@peggyaspringer7892]

Great recipe..lovely taste and crumb, too. Loved that you used Crisco..I’m going to use this bread for my thanksgiving dressing. Thanks so much

[@patsycav]

Steve, you are the Breadmeister.

[@sandysue202]

I have made several loaves now and always use a half wheat, half white mix of flour and generally add a tablespoon of avocado or olive oil and a tablespoon of honey to the mix. I love it...am making a loaf twice a week now and it's great fun plus it tastes wonderful! Thank you so, so much for your videos!

[@kathygreer2097]

Sounds like what I do.😊

[@nikkirosa894]

You sir at fabulous!

[@domesticwannabee5529]

Made this last night. Only thing I did differently was to add 2 tablespoons powdered milk and I used butter instead of shortening. It turned out fabulous! My first time baking bread and I chose this recipe simply because I could not find the dough hook for my mixer and I am so glad I did. Making another loaf now because the husband has almost finished the first one lol .... it was pretty cold here last night so I set in the oven to rise over night with the light on .... who knew it would warm the oven up as much as it did ......anyway, thanks so much for the video and recipe ......my hubs is calling me the domestic Goddess thanks to this recipe :)

[@glamrouzGlamZ]

U should be on tv ur bread is awesome I tried it n it was worth it

[@nonnalovepriceless]

This looks so good 😊 and time saving . Thankyou sweety ....

[@LindaPenney]

Lovely update and thank you for sharing I think I might have my mojo back if I follow your method have WONDERFUL BLESSED WEEKEND

[@TheLdoggett]

Everything has gone well so far, I am putting my cast iron Dutch oven in to preheat and hoping for the best!

[@roxanasmith6288]

What a beautiful loaf

[@miqumiqu8673]

THANK YOU THANK YOU THANK YOU!!! MY BREAD CAME PERFECT!!! LOL It has never come out perfect :)

[@trident1314]

thanks steve...gonna make this today

[@artisanbreadwithsteve]

A cool house does make a difference. Either extend your proofing time or proof the dough in the oven for the last several hours until it has more than doubled in size. Steve

[@shirleyrobinson4155]

Love you channel

[@boosh57]

Thank you for the video's....made this the other day and it turned out awesome. Going to try adding cheddar cheese to it to see how it turns out.( I know there's a cheddar cheese bread recipe ...just thought I would try it in the bread pan instead of a ceramic pan to see how it turns out.

[@artisanbreadwithsteve]

Whole wheat is typically more dense (smaller). I would increase the ingredients by 50% and adjust the baking time. You'll have to test the baking time until you find the right length. Steve

[@ileanafigueroa8685]

Thank you for sharing, let’s hope mine is going to turn out like yours. Merci

[@trident1314]

nice!!!!

[@artisanbreadwithsteve]

I have purchased a number of tools designed for mixing dough, but I always ended up with a clump on the end of the tool. I looked at the design of a dough hook and realized it looked more like a spoon handle. I was hesitant to suggest it at first, but it is what works best for me. I even found that plastic works better than wood. Steve

[@WestSenecaValleyRailroad]

Steve, I've tried numerous times over 20 years to do something like this. Your recipe is fantastic, and this one in particular let me make a perfect loaf with just on try and 20 minutes of actual effort. Thank you a million times over. Can't wait to try more!

[@organicgardenmamavictoriab2768]

this bread is delicious thanks. ...😆

[@elsiefung]

Wow! I like your video. I hope to try out one day. Honestly, I Never make bread before because I fear that I may fail, but after watching your video. I want to give it a go. I will let ü know if I succeed. Thank ü

[@tif57t]

Love all your tutorials on easy bread baking. Your books are great as well. I make your bread using my Sourdough starter (pretty thick type of starter) which I mix into the water called for in your recipe using Bread Flour. After dough mixed and covered I leave in my refrigerator for 48 to 72 hours. Reason: After this amount of time all the gluten and phytic acid is removed from the dough and I can then eat it (with glee). I'm gluten intolerant and absolutely cannot eat anything with gluten in it. This I can eat! I heat up my oven with the cast iron pot in it, when ready I place the COLD dough in the pot* and bake at 450 deg for 30 min covered; 15 min uncovered. Always have no fail bread that tastes very good after it's fermented. By eating this bread that I make I am getting my prebiotic and probiotic all in one piece of bread. *I place the dough on parchment paper and transfer to the pot so I don't do something stupid and burn myself....those pots can get hot. Wish I had the skillet you used to make the "skillet bread", unfortunately for me I wasn't using that skillet at all and after many years donated it to the local resale Hospice (which I'm sure they appreciated since it was a Calphalon skillet). Oh my! Think I'l try one of my other large skillets and double wrap the handle for protection while my bread bakes.

[@artisanbreadwithsteve]

It’s important to cover the pot for the traditional method, but I don’t limit myself to the one method as demonstrated in this video. And I designed “Easy No-Knead Bread Baked in a Skillet (No Dutch Oven... No Problem)” to discuss the technique you should use when you don’t cover the pot with a lid. Steve

[@artisanbreadwithsteve]

Self-rising flour is used in quick bread. Yeast is an essential ingredient in yeasted breads. Steve

[@shrljazz]

Steve you make it look so easy that I am making a boxed sour dough artisan bread mix as I write this. I hope it turns out good because if it does, I will make it from scratch next time.

[@artisanbreadwithsteve]

Shirley Armstrong If you're interested in making no-knead bread in a bread pan, go to nokneadbreadcentral.com/ ... it has several free videos to pick from. Steve

[@kaythi2794]

It's like magic

[@anstriagreenwood3365]

Thanks for this. I've been making Betty Crocker classic white loaves since 1975 and now my arthritis prevents me from kneading. I bought a breadmaker but would rather try it this way. Will save on yeast - 1/2 tsp vs 5 tsp.

[@artisanbreadwithsteve]

Yes. Vegetable oil is more neutral in taste, but either is ok. Steve

[@leslielai6944]

i like bread but hate kneading. i don't have the work space and time. this recipe will surely be on my monthly routine. thanks a lot.