No Knead Pan Bread
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This bread is super quick to put together at the last minute. You can vary the toppings according to your preferences.
Servings: 9 x 13-inch / 23 x 33 cm loaf
Ingredients
- 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
Topping:
- fresh cracked pepper
- coarse salt
- chopped herbs
Instructions
-
Stir together flours, sugar, salt and yeast until thoroughly combined.
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Add water and oil and stir until mixed.
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Let batter sit for 30 minutes.
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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.
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Put a bit of oil on hands and spread dough over sheet. It will be uneven.
-
Sprinkle with pepper, salt and herbs.
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Bake for 20 minutes, or until bread is lightly browned.
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Let bread cool in pan for 5 minutes, then turn onto a rack to cool or cut into wedges to serve.
Recipe Notes
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.