Bread Recipe Without Loaf Tin

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.

Most yeasted loaves of bread require lots of work and kneading, which makes the dough light and airy. Luckily you can achieve crusty and delicious bread without kneading the dough.

This no-knead bread recipe is great for beginner bread bakers because it requires very little effort. The ingredients take about five minutes to measure and mix, and the bread is quickly shaped and deposited in the loaf pan, ready for baking. It does require two rounds of proofing (or rising), but your patience will yield fantastic results.

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Get ready for the amazing smell of bread baking wafting through your house. The bread is perfect for slicing to make toast, sandwiches, or french toast, or to accompany eggs, soups, and pasta dishes.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

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When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.When you think of homemade bread, you may think of the classic loaf shape, steep sided and with a rounded top. But what if you don’t have a loaf tin to hand? This video shows you four alternative ways to shape your dough so you can bake a loaf when you don’t have a loaf tin. Watch to find out more or scroll down to read more.

First up, it’s the plait. Divide your dough into three equal sized pieces (it can help to weigh them and be sure). Roll each piece out into a sausage shape. Pinch the sausages together at one end and fan them out on the bench. Then tightly plait them together, right over centre, left over centre, repeating until you reach the ends. Pinch the ends together and fold under the loaf. Place the plait on a lined baking tray and cover whilst it does a second prove before baking.

You can make the plait with any amount of dough you like – larger pieces will give you a beautiful centrepiece for any meal. You could also decorate the top with seeds or brush with milk or an egg wash if it’s an enriched dough.

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The classic semi-circle rounded loaf. Use a larger piece of dough (at least 400g) for this one. Pat the dough down into a circle on the worksurface, then work your way around the edges, stretching out the sides and folding them into the centre. Then flip the dough over and tuck the sides tightly under.

You can also divide all your dough into equal pieces and shape them into rolls. They’ll freeze well, so you can save what you don’t need straight away. Once you’ve divided the dough, take a piece and pat it down into a circle, then stretch and fold the sides in as with the boule above. Flip the roll over and either tuck the sides under, or circle the dough under your hand between your thumb and little finger to tighten up the dough.

Lastly, make use of any other baking tins you may already have before rushing out to buy new ones. You could arrange the roll shapes you make in a round sandwich cake tin, lined and greased, making sure they’re snugly all together. Prove and then bake in the tin to make a great tear and share loaf.

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Alternatively, you could contain a wetter dough in individual muffin tins, again making sure the tin is lined and greased before adding in the dough.

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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.Banana bread made without a loaf pan is lighter and fluffier and tastes even better than banana bread made in a loaf pan. When it is made in a square ceramic baking dish it is fluffier and more cake-like in consistency than banana bread made in a loaf pan, which is usually dense. Both ways are great, but a square dish is my preference.

I have made this recipe at least a hundred times over 10 years. It is a recipe that we use over and over in our home, and it is the one that I hope, the most, that our kids make for their kids (or even college roommates) when they get older. Banana bread has such a nostalgia associated with it… weekend breakfasts, after school snacks, cold winter days and sunny spring days. There is so much good emotion wrapped up in banana bread. It is by far one of my favorite recipes.

The key to a great banana bread is choosing bananas that are the right amount of ripeness. I choose bananas that are overripe, to the point where you probably wouldn’t want to just peel one and eat it as a snack. But equally important, you don’t actually want them to be too overripe. If they are SO brown, that they’re kinda falling apart and pretty unpleasant to look at on the counter, that’s too ripe. If they are too overripe then the bread actually turns out to have a mushy and unpleasant texture. Choose bananas (or wait to use your bananas on the counter) until they have started to turn brown, have some brown spots, but not so ripe that they are completely brown all over.

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Use 4 ½ medium sized bananas for this recipe (about 2 cups mashed). Choose bananas that are not huge, not tiny, but somewhere in the middle.

Bananas have plenty of sugar in them, and when you choose bananas that are starting to brown they will be extra sweet. For that reason, banana bread does not need that much sugar. This recipe calls for ½ cup sugar, which is definitely less than typical, but I find is just the right amount. It is still

I also only include ¼ cup butter. That’s all that it needs. There’s plenty of wet ingredients in the batter with all the bananas that it doesn’t need a ton of butter. Any more than ¼ cup and you can start to actually taste the butter distinct from the rest of the ingredients.

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If you make this banana bread, I'd love to hear from you! Leave a comment down below and let me know how it turns out. Your feedback means a lot!

Banana bread made without a loaf pan is lighter and fluffier and tastes even better than banana bread made in a loaf pan.

Have you tried this recipe? Leave a comment below and share a photo on instagram and tag @ or #. I'd absolutely love to hear from you and see what you're making!Maybe it’s the wintry weather, but lately

Banana Bread Without A Loaf Pan