I developed this pan bread recipe for my teenage kids so that they can bake tasty and flavorful bread easily, quickly, and fail-proof when I don't have the time for baking. We ended up liking it so much that this has become our new favorite bread. It's very flavorful, soft, and airy inside, with big holes, and a nice golden brown, thin, and crispy crust.
How is this pan bread recipe different?
There are so many fantastic bread recipes out there but many require skill, experience, and time commitment. On the other hand, this pan bread recipe is simple, straightforward, and quick to make. You really don't need much baking experience to be successful with it. It's a cross between my No-Knead Bread and No-Knead Sourdough Bread; it's as quick to make as the no-knead bread but with the robust flavor of the sourdough bread.
Baking this bread in a 9" x 5" bread pan eliminated the stress associated with dough shaping, scoring, and transferring to the oven for novice bakers. There is also no need to own or deal with baking stones, cloches, or hot cast iron cookers. This recipe is as easy as it gets for the big flavor your get from this bread and let me tell you, this bread is extraordinarily good.
I think its taste rivals my favorite French baguettes. The crumb is very similar - open, airy, and with big beautiful holes.
While the shape of the bread is different, the crust has similar wonderful qualities - thin and crispy. It has outstanding texture when straight from the oven. Since we bake this bread in well-buttered pans, the crust absorbs all that butter, making it exceptionally crisp and flavorful.
I can eat this bread like I do baguettes - without anything, or with just a little bit of butter or cream cheese, or with some homemade strawberry jam... It's just as addictive as my baguettes. Even without adding honey to the dough as I do with baguettes. I may try that though... or add a little bit of liquid malt extract for a touch of sweetness and nuttiness.
When this bread cools down the crust softens up while the crumb remains soft and moist. It has very good keeping qualities and stays soft, fresh, and very tasty for a few days. It makes excellent sandwich bread. Toast it or grill it, tear it into pieces, and make Panzanella (bread salad) with it. Now is the best time to make it. Delicious!
Using sourdough discard in this recipe
Another great thing about this recipe is that it uses sourdough starter discard. Rather than throwing my sourdough starter away, I use it to make delicious baked goodies like cinnamon rolls, English muffins, biscuits, and this bread. It's used in this recipe for flavor, not for leavening but the bread tastes like very mild sourdough bread anyway.
How is this bread made?
The process is very simple and takes about 5-6 hours from start to finish. This is another strong point of this bread. We often start making this bead around noon and have it ready for dinner.
Mixing the dough
Combine the ingredients together by hand in a large bowl. When adding yeast and salt, put them on the opposite sides to minimize their contact. Make sure to use warm water to expedite fermentation. We use 85F (29C) water.
Let the flour hydrate for 3o minutes. There is no need to use a stand mixer to make bread. Mixing bread dough in a stand mixer ruins gluten structure, creating a crumbly structure with tiny holes. It will look like grocery store bread.
Stretch and folds
Next, perform three 'stretch and folds' (I go into detail on how to do that in my Artisan Sourdough Bread post) to give the dough strength and wait until it doubles in size. For this bread, space stretch and folds about 20 minutes apart.
Shaping and proofing
After that, divide the dough into two equal pieces, shape it into logs, and place the logs seam side down into well-buttered bread pans. Wait until the dough about doubles in size again.
Baking
Next, place in the preheated oven and bake for 20 minutes with a pan filled with hot water and 25-30 minutes without a water pan. The baking temperature for this bread is 425F (220C) for the first 20 minutes and 400F (205C) for the rest of the baking. To make sure that enough steam is produced during the first 20 minutes of baking, place the water pan on the bottom of the oven, closest to the heat source.
Resting
It's often recommended to let bread rest for an hour before slicing. Not with this one. While this bread is very good cooled down, it's even better hot out of the oven. Don't worry, it won't be gummy like some bread tends to be when hot.
I like slicing this bread right after it comes out of the oven, just like my French baguettes, smearing some butter on it, and spending the next 15-20 minutes in heaven. It will be hot so handle it with oven mitts and use a good sharp bread knife to make nice cuts.
Storing this bread
This bread has very good keeping qualities. Let it cool completely, then wrap tightly in plastic wrap. It will stay fresh and soft for a few days.
Enjoy!
Ingredients
- 800 g bread flour (King Arthur brand recommended)
- 576 g water at 85F (29C)
- 200 g sourdough starter sourdough discard
- 16 g kosher salt
- 3 g instant yeast (SAF Gold recommended)
Instructions
- Add water and sourdough discard to a large bowl and stir until the starter is dispersed.
- Add flour, then yeast on one side of the flour and salt on the other, making sure the two don't touch each other. Mix by hand, squeezing the dough between your fingers, until a sticky homogeneous mass is formed. Cover the bowl with plastic wrap and let rest for 30 minutes.
- After 30 minutes have passed, perform a stretch and fold, then another one after 20 minutes, and another one 20 minutes later. Let the dough continue its fermentation for an additional hour to 1.5 hours or until it just doubles in size. Don't let it increase in size more than that.
- Gently turn the dough over onto a work surface and cut it in half with a serrated knife. Shape each piece into a log about 9" long, then place the logs seam side down into liberally buttered 9" x 5" bread pans.
- Cover each pan with a piece of paper towel (this will prevent sticking of the dough to the plastic wrap), then a plastic wrap. Let proof for about 1-2 hours or until the dough doubles in size.
- Preheat the oven to 425F (220C). Fill another bread pan or similar with boiling water about halfway and carefully place it on the bottom of the preheated oven.
- Transfer bread pans into the oven and bake at 425F (220C) for 20 minutes.
- After the 20 minutes is up, remove the water pan, decrease the temperature to 400F (205C) and bake for an additional 25 minutes (30 minutes if you want a more crunchy crust).
- Next, remove the bread pans from the oven and place them on top of the stove. Using oven mitts, carefully remove the bread from the bread pans and place it on a cooling rack.
- Using an oven mitt to hold the bread, carefully slice and enjoy it while the bread is hot; or let it cool down completely before eating.
- Once the bread had fully cooled down, wrap it in plastic and store it at room temperature. It will stay fresh for a few days.
Matt
I'm excited to try this recipe! I wanted share this article from King Arthur about a common baking myth about salt and yeast, I also worried about the two touching when adding ingredients - but apparently there is nothing to worry about. https://www.kingarthurbaking.com/blog/2023/07/05/does-salt-kill-yeast#:~:text=Plus%2C%20they're%20not%20going,touch%20without%20any%20negative%20effects.
Victor @ Taste of Artisan
Thanks for link Matt. To be honest, I don't worry about this. I do it because dropping in salt and yeast separately from each other takes practically no additional effort. Happy baking!
Stella
great recipe, thank you!
Victor @ Taste of Artisan
You are very welcome. Enjoy and happy baking!
Edward
Victor, thank you for your site. I am new to bread making, and this pan bread recipe was one of my first three bakes (including baguettes and sourdough). My wife and boys especially loved this pan bread--it was gone in two days! (I guess having 5 teenaged boys...helps? Lol)
I'll be using more of your recipes. I deeply appreciate your commentary in your recipes. You do a great job explaining things, which really helps this newbie.
Victor @ Taste of Artisan
Edward, I appreciate the kind words and I am very happy that you found my recipes useful, helpful and tasty. Comments like yours are much appreciated; they help me keep going with this blog. Thank you and happy baking.
Deb Dookram
Hi- Ive just made this recipe- the dough was tacky and did not hold its shape when placed in pans- I did have to substitute some stone milled whole wheat flour and stone milled all purpose flour as I ran out of bread flour.. but I assummed it would be dryer as the whole wheat absorbs more liquid? I would appreciate any suggestions as I wait for loaves to rise in bread pans! Thank you
Victor @ Taste of Artisan
My apologies for the late response, hope they turned out great. This recipe is very forgiving, and the higher hydration is this recipe is easy to work with as we bake in pans. High hydration means more open crumb, bigger holes and moister crumb.
Judith
Love this bread especially when I don’t have all the time for feeding my starter and doing the longer proofing and rising times. I am wondering how long they would take if I shaped the dough into buns instead. Any suggestions?
Victor @ Taste of Artisan
Glad you like my recipe, Judith. The proofing time will be about the same. Shaped into buns, I'd bake them 10-12 minutes with steam, 10-15 without. Maybe longer, I'd need to experiment. Good luck!
Lindsey S.
This came out delightfully. First time making pan bread and it's my new favorite! Followed recipe exactly, except I was fortunate to have an excess of ripe starter instead of discard. Simply lovely and looking forward to trying the French baguette recipe next.
Victor @ Taste of Artisan
Glad to hear it, Lindsay. I would also recommend trying the focaccia recipe that I posted today. It's exceptionally good. Happy baking!
Francesca
Wonderful recipe and delicious results. I do get some tears in my bread, even with an added 30 minutes to the first stage of fermentation and another 30 to the second stage after shaping. I am assuming it is due to underproofing and I just need to increase the proofing time (even tough the dimple test told me the loaf was ready to bake), but do let me know if you have other guesses. Can't wait to try your other discard recipes!
Victor @ Taste of Artisan
Francesca, I am happy to hear that you like my recipe. The tears that you describe can be viewed as a good thing by some bakers, they are the result of a strong oven spring. This is what you want in a baguette, but maybe not so much in this bread. I would proof a little longer. I am not good at testing dough by poking it and solely rely on the volume increase, and that's been working for me very well for years. Plus when you bake often you kind of see how the dough looks and can tell when its ready or not. Anyway, for this dough, let it increase 2x to 2.5x during fermentation and 50% increase by volume during proofing. It should be good then. Good luck!
Mary
Love the recipe, very easy to do, I will be making this again . Thank you for sharing the recipe.
Victor @ Taste of Artisan
You are very welcome, Mary. Enjoy!
Nora Hoskins
Quick and easy to follow. And a delicious outcome!
Victor @ Taste of Artisan
Glad you liked it, Nora. Enjoy and try my other recipes. I will be posting my favorite focaccia recipe in the next couple of days; it's a must-try.
Belinda
Perfect bread! Crunchy golden crust and a gorgeous spongy texture. Soooo good!!!
Victor @ Taste of Artisan
Happy to heat it, Belinda. Enjoy!
Val Close
I half the recipe to make 1 loaf. I can rarely get high gluten flour where i live so add a T of glutennpowder. Delicious every time!
Victor @ Taste of Artisan
Glad to hear it. Enjoy!
Deb
Good morning! I am trying this recipe first time..i ran out of my stonemilled white bread flour so i used stone milled whole wheat (13%) protein,same as my bread flour and my stone milled all purpose(11%).. its in first rest before first stretch and fold...should i have added more water due to whole wheat partial substitution?
Victor @ Taste of Artisan
Deb, I find this recipe quite forigiving so you don't have to, but typically you coud bump up hydration by 1-2% depending on how much WW flour you use.
Sunny
I have made your baguettes several times with great success - wonderful recipe! Today I a trying the pan bread for the first time. My question is regarding mixing. Would it make a difference if I mixed with a dough whisk? I feel like I lost quite a bit of sticky dough (in the sink) as I couldn't get it off my hands in the bowl. Is this normal? I did measure out all my ingredients by weight so I don't think that should be an issue.
Victor @ Taste of Artisan
I usually just scrape excess dough off into the bowl. I have never tried a dough whisk, if you try it, let me know how it works for you.
Sunny
I guess what I’m wondering is should this be a super sticky dough or is that not normal for this recipe? I am pretty new to bread making - your baguettes were my first effort.
Victor @ Taste of Artisan
Sunny, this recipe is fairly low hydration, 72%, I make some bread that is over 80% hydration... I suppose it's all relative and depends on one's comfort level of working with higher hydration doughs. The dough will be wetter and sticker initially, but as it strengthens after a few stretch and folds, it will become tight and much less sticky. I don't know if you are weighing your dough, if you do, you can try dropping hydration by a percentage or two, see if that will make yuo feel more comfortable handling it. If you are using cups, it's possible that your hydration is off, using cups is not reliable. Happy baking!
Jess
I am making this bread for the 5th time right now and it is my go to - turns out AMAZING every time! One of the most delicious breads I’ve ever had (and it’s so exciting that it’s something that I made!). Really yummy way to use up discard & comes together so easily. Thank you, looking forward to trying your other recipes 🙂
Victor @ Taste of Artisan
Glad to hear it, Jess. Thank you for the kind words. I will be posting another recipe that uses sourdough discard, it's a pan rye bread, I like it a lot. Happy baking.
Jess
Really looking forward to trying that recipe - when will you have it posted? Also, I scrolled through the page but haven’t seen it mentioned - how do you suggest keeping this bread for longer periods of time? Fridge/freezer?
Victor @ Taste of Artisan
Jess, I'll try to find time to do it in the next week. Heads up - you will need rye and rye malt flour for it. Fridge is not good for bread storage, it hardens it; I never liked it from the fridge. Freezing - I have no experience with freezing bread. The best way to extend shelf life is to cool bread completely and than wrap it tightly in Saran wrap. It will stay fresh for at least 2 days and even longer. You can toast it or warm up on a cast iron pan if it's losing freshness. After 4-5 days, if we have leftovers, we dice it and make croutons, those are always very tasty.
Paolo
Fantastic fresh out the oven!! I broke the recipe in half due to having only 1 loaf pan, but the crust was so crunchy with a soft airy inside. I’m curious to see how it is after cooled down for 1-2 hours. Again it was a hit with my family and will be another bread on the rotation. Thank you.
Victor @ Taste of Artisan
Paolo, glad you liked my bread recipe, make sure to try my other recipes, plenty of good ones here. Thanks for the review and happy baking!
Paolo
I’m making another loaf right now and was wondering if I could add a little more discard for a more sour taste? Thanks for your time.
Victor @ Taste of Artisan
Paolo, yes you can, I've done it. If it's a relatively young starter, say you feed it in the evening and use it in the morning, that's perfect. That's what I do. I use some or all but one Tbsp of mine, then feed in the evening as I normally would. If it's a very mature starter, it will make your bread tarter, so experiment a little. By the way, I created a new recipe for pan rye bread, which reminds me of Russian Borodinkiy bread, which I like a lot, though less sweet and much simpler to make. Yet, this bread has been so good that I've made 8 leaves already and my family keeps asking me for more and don't want any other bread for now LOL.
Edward Kuosku
Super tasty bread and easy to follow recipe
Victor @ Taste of Artisan
Glad to hear it, Edward. Happy baking!
Geena
I’ve been making this as our sandwich bread for the last month or two. It goes so quickly because we can’t stop eating it! It’s a great easy way to use discard. The recipe is foolproof and cook perfectly each time. Thank you!!
Victor @ Taste of Artisan
Glad to hear it. Happy baking!
Serena
I made this today and it was outstanding! Definitely adding it to my weekly rotation. I’m not sure if my oven runs hot or what, but I only had to bake it for about 25mins.
Victor @ Taste of Artisan
Happy to hear it. I will be posting a few more of my favorite bread recipes soon. Stay tuned and happy baking!
Sandi
Yum! Just pulled my loaf out of the oven and we stood around it eating slices with butter. Great call to eat it hot! I only made one loaf because I have a small starter but next time I'll feed my starter in preparation for two! Thanks for this wonderful recipe! My husband just commented that we'll never need store bread again!
Victor @ Taste of Artisan
Happy to hear it, Sandi. We've only bought an occasional loaf here and there, mostly out of curiosity, when we happen to see good bread. Otherwise, we haven't been buying bread for the past 10 years or so. It has become such a part of our daily routines that it's now like frying an egg, almost. Everyone in the family, including my teenage kids, is familiar with the process and knows how to make several different types of bread. Sometimes one person starts and another finishes. It's a lot of fun too and we try to change flours, add mix-ins, etc. Sometimemes we don't tell each other what's in it and make surprises. I once added sliced leftover smoked jalapeno poppers - that loaf of bread disappeared within 20 minute;)
M'Lisa Jo Mitchell
Love this recipe, but was wondering if I can make it the day before and do a cold rise?
Victor @ Taste of Artisan
Yes, you can cold retard it. I like to let the dough bulk ferment and do S&Fs until I see fermentation going and blisters showing up under the skin, cold retard, then two hours at room temp, then bake.
M'Lisa Jo Mitchell
Thank you! I guessed on how to do it based on other cold rise methods. I got lucky and guessed correctly. I'm very new to bread baking but with your website I've been learning quickly. Thank you
Victor @ Taste of Artisan
No problem. Enjoy!
M'Lisa Jo Mitchell
Hi Victor, wanted share another successful bake! I made this again with wheat flour and bread flour. Substituted 500g KA bread flour and 300g KA Whole Wheat flour. Turned out perfectly!!! I'm so in love with all your breads. So glad I found your sire, thanks again.
Victor @ Taste of Artisan
Happy to hear it, M'Lisa. I've also had very good results with ancient grain flours such as spelt and kamut. Adding 5% rye adds a nice flavor and a touch of sweetness. A Tbsp honey, like I do in my French baguettes, is a very good addition too. Happy baking!
Ann
Hi! I've tried your pan bread a few times and love it! I was wondering for the cold retard, would that be after shaping it? Or do I cold retard and next morning shape?
Thanks for the tip 😊
Victor @ Taste of Artisan
Ann, you can cold retard either fermentation or proofing. Both ways will work but I personally like cold retarding fermentation, similar to how I make French Baguette or pizza dough.
Sam
I have question about doing cold retard should I omit yeast and use active starter and I'd it better to shape in loaf pans then refrigerate or shape after taking out of fridge also how long can I leave in fridge? I'm very new to sourdough but have made this bread couple times and love it. Would like to try the cold retard method just not sure how to go about it
Victor @ Taste of Artisan
Sam, this is not a sourdough bread recipe per se, I use sourdough starter in it strictly for the flavor, not for leavening. If you want to use sourdough starter for leavening, the process will be different. First, you want to make sure that the starter is optimally strong. Then you need to do bulk fermentation outside the fridge because wild yeast are more cold sensitive, and fermentation may stall in the fridge. My preference is to finish fermentation at room temp, then cold retard (proofing stage) in the fridge, you can see the examples of that in my sourdough recipes, e.g. Rustic Sourough or No Knead Sourdogh. Good luck!
Marsha
I'm probably the only person who's really not a sour dough lover... is there a substitute I could use? BTW, love your baguette recipe - I make it all the time!!!
Thanks!
Victor @ Taste of Artisan
Glad you like my baguette recipe. Yes, you can sub the sourdough starter with a mix of flour and water in the 1.2 (flour) to 1 (water) ratio. So, that would be about 110 flour and 90 water. The bread will have less flavor but you will still enjoy it. You can also cold retard it like baguettes to get more flavor.
Patti
I am making this bread now but writing a few comments along the way. Is it just me or does everyone have so much dough left on their hands after mixing that I feel like I could make an extra mini loaf.
So, anyway, I made this bread. The crust and flavor is amazing. So so good. Victor, I will send photos. I don't think I got as open a crumb as you, no idea why.
Here are a few question/observations. The dough seemed to get wetter as it proofed. It started very wet but with stretch and folds it firmed up, but loosened up again after proofing. Because of this it was hard to handle but I'm happy to say that I am not longer intimidated by wet dough. I just envision the amazing result and I'm good. But what I wasn't sure of was when I made the 2 loaves into a log I had an aha moment when I remembered in the past you had told me I needed to shape dough by pulling it in a tight ball. So since I was unsure how II was going to put a seam on the bottom since it was so wet I didn't have a seam, I started shaping it and still had a seam that only one with a good imagination could find. So I went ahead and baked.
The result was brilliant. I'm not sure yup to Victor quality but without tasting his I can't be sure.
BTW, maybe dumb question but does anyone else used a cheap shower cap instead of plastic wrap to cover dough? It's so much easier.
Again, thanks Victor, my bread guru.
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Victor @ Taste of Artisan
Hi Patti, glad to hear that you liked my bread recipe. Thanks for sending me pictures, your bread looks lovely.
I don't know why your dough would get wetter after proofing, usually this is never the case in my experience, the only thing that comes to mind is high ambient humidity. Hence, it's important to keep the dough well-covered.
I am also puzzled as to why you needed to handle it after proofing... in this recipe - and that's one big point of simplification - I instruct shaping the dough after fermentation, then letting it proof in bread pans, then bake straight away in those very pans. No need to shape after proofing. This is much, much easier for any baker, experienced or novice.
A few things that may help. Overall hydration of this dough is about 73.5%, which is not considered high. Note that my sourdough starter, to which I linked in the recipe, is 83% - 120g flour per 100g water. If you use a 100% hydration starter - I never have success keeping such a starter healthy for long - then your dough would have higher hydration - about 75%. This is higher but not too high, this is what your standard French baguette would have. Some people would be intimidated but it, which is why I dropped hydration in my French baguette recipe.
However, in this recipe, this shouldn't matter much as you don't need to handle the dough after proofing and worry about it keeping shape, etc. I've tested this recipe with 75% hydration and even up to 80% and it worked fine for me. Higher hydration helps get a more open, moist crumb with big holes. That said, you can always drop the hydration by 2% (use 18g less of water or so, depending on your starter) or more if needed. I am sure the bread will still taste great. The goal is to get the dough behave such that you are comfortable handling it. That point may/will be different for differnet bakers. When shaping, if the dough is too wet, you can also dust the work surface with some flour, it will help a lot. I rarely do that, I am too lazy;) Your flour may be veyr fresh too, which would impact overall hydration. So, yeah, drop the hydration by 2% and see if that helps. For me, this recipe works perfctly well. My teenage kids have made it too a number of times with no issues so I won't be making any more adjustments to it.
Happy baking!
Laura
Thank you for this! I had the same exact thing going on. I was going to put in a bit more flour to offset the wetness but didn't. My starter is 100% hydration. I'll make it again and use a little less water. Loaves are baking right now and seem to be springing up fine with the higher hydration. We shall see 🙂 Thanks again
Victor @ Taste of Artisan
You are very welcome. Good luck! Hope they turn out great.
Steve Denvir
Fabulous bread. But I pulled mine after 40 minutes total. Could be that my oven runs a little hot.
But one more winner from my favourite site.
Steve
Victor @ Taste of Artisan
Hi Steve, glad to hear that you like this bread. As they say, everyone's oven bakes differently. I now use a gas oven so that may be a slight factor as well. Enjoy!
CT
Best bread I’ve made so far and by far the easiest . The big work is done while you sleep.
Victor @ Taste of Artisan
Glad to hear it. I made this bread with 50/50 KA bread and stone ground WW flour yesterday and it turned out outstanding. Richer flavor but slightly smaller holes in the crumb, as to be expected. Enjoy!