No Knead Pan Bread doesn’t need kneading.
(Sorry. I just had to say that.)
But really – it’s fast, easy and tastes great. So check, check, and check.
You’ll need rapid rise yeast for this recipe, which you should be able to find in your grocery store next to the regular yeast.
You don’t have to proof rapid rise yeast before you use it: just add it to the dry ingredients. Mix in some hot water and oil and let it sit. Then scrape it on to your pan and spread it out. (But oil your hands a bit first, otherwise it’s a bit of a sticky mess.)
Top it with whatever you like. (I like salt, pepper, rosemary and a few chili flakes.)
It’s so easy, why not let the kids mix it up before dinner?
- 1 cup / 250 ml all-purpose flour
- 1 cup / 250 ml whole wheat flour
- 1 tablespoon / 15 ml sugar
- 1 teaspoon / 5 ml salt
- 1 tablespoon / 15 ml rapid-rise or fast-rising yeast
- 1 cup / 250 ml very warm water see note
- 2 tablespoons / 30 ml olive oil plus more for brushing pan
- fresh cracked pepper
- coarse salt
- chopped herbs
Stir together flours, sugar, salt and yeast until thoroughly combined.
Add water and oil and stir until mixed.
Let batter sit for 30 minutes.
While batter is rising, brush a 9 x 13-inch / 23 x 33 cm baking pan with olive oil and preheat oven to 400 degrees F / 204 degrees C.
Stir dough and scrape onto prepared baking sheet.
Put a bit of oil on hands and spread dough over sheet. It will be uneven.
Sprinkle with pepper, salt and herbs.
Bake for 20 minutes, or until bread is lightly browned.
Let bread cool in pan for 5 minutes, then turn onto a rack to cool or cut into wedges to serve.
For rapid rise yeast, use water that feels hot to the touch. Regular yeast needs lukewarm water, but the rapid rise does well with hotter water.