Hamdi Saidani I recently stumbled upon a YouTube video from Cooking At Pam’s Place that promised a loaf of bread so simple and quick, that it seemed almost too good to be true. No kneading, no yeast, no rise time, and no mixer required. Intrigued and excited, I decided to give it a try. Spoiler alert: I loved it so much that I just had to share it with you all!
Ingredients Needed
- 4 cups all-purpose flour
- 2 1/2 tablespoons baking powder
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 2 1/4 cups milk (room temperature)
- Optional: Everything bagel seasoning for topping
How To Make Pam’s Place Bread
- Preheat the Oven: Start by preheating your oven to 425°F.
- Prepare the Loaf Pan: Lightly spray your loaf pan and line it with parchment paper.
- Sift the Flour: Sift 4 cups of all-purpose flour to remove any lumps.
- Mix Dry Ingredients: Combine the sifted flour, baking powder, sugar, and salt.
- Add Wet Ingredients: Add in the vegetable oil and room-temperature milk.
- Pour into Pan: Transfer the dough into the prepared loaf pan.
- Add Toppings: Sprinkle everything bagel seasoning on top, if using.
- First Bake: Bake for 15 minutes at 425°F.
- Temperature Adjustment: Reduce the oven temperature to 375°F and cover the loaf with foil.
- Second Bake: Continue baking for another 30 minutes.
How Long Does This Bread Last?
This bread stays fresh for about 3-4 days when stored in an airtight container at room temperature. If you store it in the fridge, it can last up to a week.
Can I Freeze This Bread?
Yes, one of the best parts about this bread is its freezer-friendliness. You can freeze it for up to 6 months. Just make sure to wrap it tightly in plastic wrap and then in aluminum foil before freezing.
What To Serve With Pam’s Place Bread
This versatile bread pairs well with almost anything. It’s perfect for sandwiches, toast, or just to enjoy with a pat of butter. You can also serve it alongside soups, stews, or salads.
Pam’s Place Bread Nutrition Facts
- Calories: 180 per slice
- Protein: 4g
- Carbohydrates: 32g
- Fat: 4g
- Sodium: 300mg
Try More Bread Recipes:
Cooking At Pam’s Place Bread Recipe
Description
This no-knead, no-yeast quick bread is the epitome of simplicity and convenience. With minimal ingredients and no specialized equipment needed, this bread is as easy as it gets. It’s quick to prepare and perfect for those who want a homemade loaf without the fuss. Plus, it’s freezer-friendly!
Pam’s Place Bread Ingredients
How To Make Pam’s Place Bread
- Preheat your oven to 425°F.
- Lightly spray your loaf pan and line it with parchment paper.
- Sift 4 cups of all-purpose flour to remove any lumps.
- Combine the sifted flour, baking powder, sugar, and salt.
- Add in the vegetable oil and room-temperature milk.
- Transfer the dough into the prepared loaf pan.
- Sprinkle everything bagel seasoning on top, if using.
- Bake for 15 minutes at 425°F.
- Reduce the oven temperature to 375°F and cover the loaf with foil.
- Continue baking for another 30 minutes.
Mine is delcious but more of a cake like quality versus what your pic shows. Any tips?
No, i just follow the recipe and that it,
In your printed recipe for the no yeast, no knead bread from Cooking at Pam’s Place you list the first bake time as 15 minutes but in Pam’s actual video she says the first bake should be 30 minutes. Have you found the first bake time of 30 minutes to be too much? My apologies if this has already been commented on.
Hey Lisa, thanks for pointing out the difference in the first bake time. In Pam’s video, she does recommend 30 minutes, but I found that made the bread too dry in my experience. I’ve had better results with a 15-minute first bake. Oven temperatures can vary, so you might need an extra 2-3 minutes, but generally, 15 minutes should yield a perfect loaf.
can this be made with nondairy milk? I just tried a half-recipe to see using almond milk as I am allergic to dairy
Hello Michele,
Absolutely, you can make this bread with non-dairy milk! Using almond milk, as you’ve tried, is a great alternative for those with dairy allergies or preferences. The recipe should work well with most non-dairy milks, including soy, oat, or coconut milk. Each might add a subtle flavor difference, but the overall texture and rise of the bread should remain consistent. Happy baking!