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.
Pullman Loaf Bread
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!
Easy Homemade Sandwich Bread
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Well, there’s no rule saying you can’t bake a artisan-style bread recipe in a loaf pan, but you should change the baking approach: time, temperature, and steam set-up. Also, depending on your loaf pan size, you may eventually decide to scale the recipe up or down.
Best Banana Bread Recipe
The pan in the photos below is the USA Bread Loaf Pan in Medium (9 x 5 x 2.75 inches) and I find that it works for 850-1150g dough. That’s anywhere from 3 to 4½ cups of flour. This is a wide range because different wheat varieties and flour types will expand more or less.
These loaf-pan breads above were baked for 20 minutes at 450F with a foil tent*, followed by 30 minutes at 425F with the foil off.
Another good option, which is used in this spelt sandwich bread is 50-60 minutes at 350F, without a cover, but to keep the crust steamy and expanding longer, brush the top of the dough with water (or milk) just before loading the pan into the oven.
No Knead Loaf Bread Recipe
*To make a foil tent-cover, wrap the base of the pan to form the shape, and then tent it over the top of the pan, pressing to seal around the edges.
Every couple weeks or so, we send out a little roundup of new recipes, techniques, and tutorials that we’ve recently posted on the site. Occasionally we announce exclusive giveaways to newsletter subscribers as well. We won’t spam you with ads or share or sell your email address. Every email we send has a 1-click unsubscribe link if you decide it’s not for you.Maybe it’s the wintry weather, but lately I’ve been craving easy bread-baking projects, even though any recipe involving yeast tends to scare me. The exception to this rule is basically any recipe from Ali Stafford of Alexandra Cooks, whose simple, clear instructions demystify the from-scratch process in a deeply motivating way — check out herbowl bread if you don’t believe me.
Below is a version of that recipe that you can make in a regular old loaf pan. The bread is remarkable in many ways, but my favorite thing is that you can decide mid-afternoon that you want to bake bread and sit down to a warm, fresh loaf by dinnertime. “People think you need to spend days making bread to get a good crumb structure and flavor and all that, ” says Ali. “But you can make very good loaf start to finish in three to four hours.” Sold.
Easy No Knead Peasant Bread
“My mother’s peasant bread continues to be my favorite, easiest bread to make. This is a simple variation, adapted to yield one standard-sized loaf pan, a great shape for both sandwiches and toast. (You can find notes below the recipe that address using whole wheat flour, doubling the recipe, and storing the bread.) For best results, measure with a scale. It will leave you with a delicious loaf of bread, golden-crusted, soft-crumbed, perfect for smearing with good, salted butter.”
In a large bowl, whisk together the flour, yeast, sugar and salt. Add the lukewarm water. Using a spatula, stir to combine until you have a sticky dough ball. Cover the bowl with a tea towel and place in a warm spot to rise until the dough doubles, about 2 hours (or longer depending on the temperature of your kitchen).
Heat the oven to 375F. Grease a 9×5-inch or 8.5×4.5-inch loaf pan with the softened butter. Deflate the dough using two forks or a flexible dough scraper. Pour the 1 tablespoon of olive oil over the dough and turn the dough ball to coat it in the oil. Transfer the dough to the prepared pan. Let rise until the dough crowns the rim of the pan, about 45 minutes to an hour.
Ultimate Pumpkin Bread
Transfer the pan to the oven and bake for 45 minutes. Turn the dough out onto a cooling rack and let cool for 30 minutes before slicing.
If using active-dry yeast, sprinkle it over the lukewarm water and add the sugar. Let stand for 15-20 minutes or until the yeast gets foamy. Then proceed with the recipe.
You can substitute some whole wheat flour for the bread flour, if you wish. I recommend starting small: 1 cup (128 g) whole wheat flour and 2 cups (256 g) bread flour. Keep in mind the more whole wheat flour you add, the heavier/denser the bread will be.
Mini Banana Bread Loaves
Depending on where you live, you may need to adjust the amount of water you are using. This is a very high hydration dough, and if you live in a humid environment or if you are using a different type of flour (as opposed to commercial, American flour such as King Arthur Flour), you may need to reduce the amount of water — the dough should be wet and sticky, but it should still form a ball. In other words, it should not be soupy.
Bread freezes well. Let cool completely; then transfer to an airtight bag or vessel for as long as 3 months. To store the bread, let it cool completely; then transfer to an airtight bag or vessel and leave it at room temperature. Always reheat day-old bread (in the oven or toaster) to revive the crust and crumb.If you've ever wanted to bake sourdough in a loaf pan, then you've come to the right place. I'm going to show you how to bake a basic sourdough bread recipe in a loaf pan so that it's perfect for sandwiches and toast.
Baking sourdough in a loaf pan gives you a sandwich shaped loaf with all the flavor and goodness of a regular sourdough loaf. It's a great everyday bread and is really easy to slice.
Basic Round Bread Made In A Moravian Loaf Pan Recipe By Cookpad.japan
After bulk fermentation, you need to shape your dough into an oval or batard and place it seam side down into your chosen loaf pan. There's no need for a banneton or Dutch Oven for this simple sourdough loaf pan recipe.
This is a lean sourdough recipe, meaning it has no fats, oils or sugar. If you're looking for a sourdough sandwich bread recipe with an enriched dough, you might like to try this sourdough sandwich loaf with a soft crust or this sourdough discard sandwich loaf. This sourdough bread recipe is made using an active sourdough starter.
When baking sourdough bread, the shaping technique you use can affect the oven spring of the loaf and of course the overall look of the loaf once it's baked.
The 8 Best Loaf Pans Of 2024, Tested & Reviewed
Using a loaf pan to bake sourdough bread means that the shaping technique becomes less important as the dough will take on the shape of the pan during proofing.
As you aren't removing it from the loaf pan to bake, the dough is also supported during baking, meaning it often rises higher and gives you better oven spring overall.
You can see in this photo that the dough isn't perfectly shaped, however it doesn't matter
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