Glass Bread Pans recipe

There’s something truly magical about the aroma of freshly baked bread filling your kitchen. This no-knead recipe, especially when baked to perfection in a glass pan, has become my go-to for effortless homemade bread. The crust is wonderfully crisp, the interior is soft and airy, and the minimal effort involved makes it a winner every time. I’ve experimented with different variations – adding herbs, seeds, even a touch of honey – and it always delivers. Plus, the simple elegance of a loaf baked in a glass pan makes it a beautiful addition to any meal. It’s the perfect recipe for busy weeknights or lazy weekend mornings. I’ve even taught my kids to make this, and the sense of accomplishment they get from pulling a perfect loaf from the oven is priceless. This guide aims to provide you with everything you need to consistently bake beautiful, delicious bread. Baking bread is more than just following a recipe; it’s about understanding the science and art of fermentation and harnessing the power of simple ingredients.

Effortless Homemade Bread: The Ultimate Guide to Baking in a Glass Pan

This recipe is a game-changer for anyone who wants the satisfaction of homemade bread without the intensive kneading traditionally required. Baking in a glass pan adds another layer of appeal, offering a unique crust and visual charm. This ultimate guide will walk you through every step, from ingredient selection to troubleshooting common issues, and even delve into advanced techniques for elevating your baking game so you can consistently achieve bakery-worthy results in your own kitchen. We’ll discuss hydration levels, gluten development, and the nuances of working with different types of flour, empowering you to become a confident and skilled bread baker.

Ingredients

Here’s everything you need to create this delicious no-knead bread:

• 2 cups plus 3 tablespoons (500g) water:* The foundation of our bread, water plays a critical role in activating the yeast and hydrating the flour. The quantity and temperature of water are non-negotiable elements for initiating fermentation.
• 4 cups plus 2 1/2 tablespoons (500g) King Arthur Unbleached Bread Flour: Bread flour is essential for this recipe. It has a higher protein content than all-purpose flour, which develops more gluten, resulting in a chewier, more structured loaf. Investing in good quality bread flour is a worthwhile investment, as it directly affects the final texture.
• 3/4 teaspoon (2.5g) instant yeast: Instant yeast, also known as bread machine yeast, is our leavening agent. It’s easy to use and doesn’t require proofing.
• 2 teaspoons (10g) table salt: Salt not only enhances the flavor of the bread but also controls the yeast activity, preventing the dough from rising too quickly. Don’t underestimate the importance of salt, as it interacts with both the yeast and the gluten, influencing the final product.
• 1 tablespoon (15g) olive oil, for the pan: Olive oil helps to prevent the bread from sticking to the glass pan and adds a subtle richness to the crust. Use a high-quality extra virgin olive oil for the best flavor and protection.

Note about water: The water temperature is important. Use lukewarm water, around 80-90°F (27-32°C), to activate the yeast properly. Colder water will slow down the process, while hot water can kill the yeast. This lukewarm temperature is the sweet spot for yeast activity, providing the optimal environment for fermentation. A kitchen thermometer is handy for ensuring accurate water temperature. Always verify with a thermometer for consistent results.

Flour Selection Deep Dive: While King Arthur Unbleached Bread Flour is highly recommended, understanding flour characteristics is key. High protein content (around 12-14%) is crucial for developing the strong gluten network that gives bread its structure. Experiment with different brands of bread flour, but always prioritize protein content. The protein content is listed on the flour packaging; compare different brands to determine which flour offers the most gluten-forming potential. If you are looking for a more rustic loaf, try substituting some of the bread flour with whole wheat flour. Start with 1/2 cup and adjust from there. Adding too much whole wheat flour can make the loaf dense. Whole wheat flour absorbs more water and contains bran, which can interfere with gluten development. Hydration adjustments may be necessary when using whole wheat flour.

Yeast Considerations: Ensure your instant yeast is fresh. Expired yeast will result in a loaf that doesn’t rise properly. Store yeast in an airtight container in the refrigerator or freezer to prolong its shelf life. Make sure to check the expiration date. If you only have active dry yeast, you’ll need to proof it before using. Dissolve it in the lukewarm water with a teaspoon of sugar and let it sit for 5-10 minutes until it becomes foamy. If the mixture doesn’t foam, your yeast is likely dead and needs to be replaced.

Instructions

Follow these simple steps to bake your own loaf of homemade bread:

1. Preparation & Mixing: For best results, weigh your flour; this recipe was developed by metric weight. However, if you prefer to work with volume measurements, please be sure to measure your flour the King Arthur way: gently spoon the flour into a cup, then sweep off any excess. Over-packing the flour can lead to a dry, dense loaf. In a medium bowl, mix the water, flour, yeast, and salt until thoroughly combined and homogenous. This is a no-knead recipe, so resist the urge to overmix. Just ensure all the ingredients are incorporated. Overmixing can develop the gluten too early, resulting in a tough loaf. Use a large spoon or a dough whisk for easy mixing. Note: The dough starts off very slack and wet. That’s OK; it will transform itself through time and folds. Don’t be alarmed by the initial wetness.
2. Oiling the Dish: Oil a two-quart rectangular baking dish (10″ x 7″) with the olive oil. This is not the glass bread pan yet! This initial dish is for the bulk fermentation and folding process. If you don’t have a 2-quart dish, an 8″ or 9″ square pan will work. Don’t worry about any pan you use being oven-safe; you won’t be baking the bread in it – this step is for the initial rise and folding of the dough. The olive oil prevents the dough from sticking to the dish during the rising and folding process. Coat the entire surface of the dish to prevent sticking.
3. Initial Rise: Pour the dough into the oiled dish. Check the dough’s temperature by inserting a digital thermometer into the center. If it’s less than 72°F (22°C), move the dish to a warmer spot, e.g., your oven with the light turned on. Temperature is key to yeast activity. A consistent temperature helps ensure a steady rise. A slightly warmer temperature will speed up fermentation.
4. Bulk Fermentation (with Folds): Let the dough rise for a total of 3 hours, folding it 3 times during that period. Folding the dough strengthens the gluten structure, resulting in a better rise and a more even crumb (the holes inside the bread). This technique mimics kneading, aligning gluten strands for a stronger, more elastic dough. To fold: Using wet fingers, gently stretch one side of the dough up and over the center. Repeat with the other three sides of the dough. Wetting your fingers prevents the dough from sticking to them. Fold every hour for the first 3 hours. This hourly folding process is crucial for developing strength and structure in the no-knead dough.
5. Shaping and Second Rise: After the third fold, let the dough rest, covered, for the remainder of the 3 hours. After 3 hours total, gently turn the dough out onto a lightly floured surface. Shaping the dough into a log helps to create a uniform loaf that will fit nicely into the glass bread pan. Be gentle to avoid deflating the dough. Use a bench scraper to gently release the dough from the bowl.
6. Preparing the Glass Bread Pan: This is where the glass bread pan becomes crucial. Grease your glass bread pan thoroughly with butter, shortening, or cooking spray. Make sure to get into all the corners and edges. A well-greased pan is essential for preventing the bread from sticking. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy lifting. Parchment paper is a foolproof method for preventing sticking and allows for easy removal of the baked loaf. Ensure the parchment paper is adequately sized to provide enough overhang for easy lifting.
7. Final Proof: Place the shaped dough into the prepared glass bread pan. Cover loosely with plastic wrap or a clean kitchen towel and let it rise for about 1 to 1 1/2 hours, or until it has nearly doubled in size. This final proof allows the dough to rise in its final shape, resulting in a light and airy loaf. Monitor the dough closely during the final proof, as over-proofing can lead to a collapsed loaf.
8. Preheating the Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C). Make sure your oven rack is positioned in the center of the oven. A fully preheated oven is essential for even baking and a beautiful crust. Use an oven thermometer to verify the accuracy of your oven temperature.
9. Baking: Once the dough has risen sufficiently, place the glass bread pan in the preheated oven. Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature of the bread reaches 200-210°F (93-99°C). Note: Keep a close watch, as glass pans can sometimes brown the crust more quickly than metal pans. Rotate the pan halfway through baking for even browning. The internal temperature is the most reliable indicator of doneness.
10. Cooling: Remove the bread from the oven and let it cool in the glass bread pan for about 10 minutes. Then, gently loosen the edges of the bread with a spatula and turn it out onto a wire rack to cool completely before slicing and serving. Cooling completely prevents the bread from becoming gummy and allows the flavors to fully develop. Resist the urge to slice into it while it’s still warm!

Nutrition Facts

(Per Serving – estimated, may vary based on slice thickness and flour density)

• Servings: Approximately 16 slices
• Calories: Approximately 150-200 per slice
• Total Fat: 2-3g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 250-300mg
• Total Carbohydrate: 30-35g
• Dietary Fiber: 1-2g
• Sugars: 1g
• Protein: 5-6g

Delving into Hydration and Gluten Development:

The high hydration level (approximately 75%) in this no-knead recipe is key to its success. The wet dough allows the gluten to develop gradually during the long fermentation process, resulting in a light and airy crumb. The folds help to align and strengthen the gluten strands, further enhancing the bread’s texture.

Historical Context: The Rise of No-Knead Bread:

The no-knead bread technique gained popularity in the early 2000s, thanks to Jim Lahey of Sullivan Street Bakery in New York City. His recipe, published in the New York Times, revolutionized home baking by demonstrating that delicious bread could be achieved without the labor-intensive kneading process. This method democratized bread baking, making it accessible to bakers of all skill levels.

Advanced Techniques: Autolyse

Consider incorporating an autolyse step to further enhance gluten development. After mixing the flour and water, let the mixture rest for 20-30 minutes before adding the yeast and salt. This allows the flour to fully hydrate, resulting in a smoother, more extensible dough.

Note: These values are estimates based on average ingredients. For precise nutritional information, use a nutrition calculator with the specific brands and quantities you use.

Preparation Time

• Prep Time: 15 minutes
• Rise Time: 4.5 hours
• Cook Time: 30-35 minutes
• Total Time: Approximately 5 hours 20 minutes (mostly hands-off)

The extended rise time is the key to this recipe’s success, allowing the yeast to work its magic and develop complex flavors. The long, slow fermentation process also contributes to a lighter, more digestible loaf.

How to Serve

This homemade bread is incredibly versatile! Here are a few serving suggestions:

• Classic Sandwiches: Use it for your favorite sandwich fillings – turkey and cheese, ham and Swiss, peanut butter and jelly, or a hearty veggie option. The sturdy texture of the bread makes it ideal for holding fillings without becoming soggy.
• Toast & Spreads: Toast a slice and top it with butter, jam, honey, avocado, or cream cheese. Experiment with different toppings to create unique flavor combinations.
• Garlic Bread: Slice the loaf, brush with garlic butter, and bake until golden and fragrant. This is a classic crowd-pleaser.
• Croutons: Cube the bread, toss with olive oil and seasonings, and bake until crispy to make homemade croutons for salads and soups. Homemade croutons are far superior to store-bought versions.
• Bread Bowls: Hollow out a small loaf and fill it with your favorite soup or chili. A rustic presentation that’s both delicious and visually appealing.
• With Soup or Salad: Serve a slice alongside a comforting bowl of soup or a fresh salad for a complete and satisfying meal.
• Bruschetta: Toast slices and top with diced tomatoes, garlic, basil, and a drizzle of balsamic glaze. A perfect appetizer or light lunch.
• Grilled Cheese: Use thick slices for an elevated grilled cheese experience.
• French Toast: Slice into thick pieces and make French toast for a special breakfast treat.
• Panzanella Salad: Use stale bread to make a delicious and refreshing Panzanella salad with tomatoes, cucumbers, onions, and a vinaigrette dressing.

Additional Tips for Baking Bread in a Glass Pan

Here are some additional tips to help you achieve the perfect loaf:

• Preheat Properly: Ensure your oven is fully preheated before placing the bread in the oven. This will help the bread rise evenly and develop a beautiful crust.
• Glass Pan Considerations: Glass bread pans retain heat better than metal pans, which can result in a darker crust, particularly on the bottom. To prevent excessive browning, you can try reducing the oven temperature by 25 degrees Fahrenheit (15 degrees Celsius) or placing a baking sheet on the rack below the bread pan to shield it from direct heat.
• Greasing is Key: Thoroughly grease your glass bread pan to prevent the bread from sticking. Use butter, shortening, cooking spray, or even line the pan with parchment paper.
• Steam for Crust: For a crustier loaf, create steam in your oven during the first 10-15 minutes of baking. You can do this by placing a baking sheet filled with hot water on the bottom rack of the oven. Be careful when opening the oven door to add or remove the water to avoid steam burns.
• Cool Completely: Allow the bread to cool completely on a wire rack before slicing. This will prevent it from becoming gummy.
• Experiment with Flour Types: While bread flour is recommended, experiment with different types of flour to create unique flavor profiles. Whole wheat flour, rye flour, and even spelt flour can be incorporated into the dough.
• Add-Ins: Get creative with add-ins! Incorporate herbs, seeds, nuts, dried fruits, or even cheese into the dough to create custom loaves.
• Scoring the Dough: Before baking, score the top of the loaf with a sharp knife or razor blade. This allows the bread to expand evenly during baking and prevents it from cracking.
• Monitor Internal Temperature: Using a digital thermometer is the most accurate way to determine if the bread is done. Aim for an internal temperature of 200-210°F (93-99°C).
• Adjust Hydration Based on Flour: Different flours absorb water differently. Adjust the amount of water slightly to achieve a dough that is slack but not soupy.
• Cold Fermentation: Try refrigerating the dough after the initial mixing for a slow, cold fermentation. This develops even more complex flavors.
• Use a Dutch Oven (Alternative Baking Method): While this recipe focuses on a glass pan, you can adapt it for a Dutch oven. The enclosed environment creates a steamy atmosphere that results in a super crusty loaf.

Troubleshooting Common Issues

• Dough not rising: Ensure your yeast is fresh and the water temperature is correct. The room temperature may also be too cold.
• Bread is too dense: Over-measuring flour, under-proofing, or not enough gluten development can cause a dense loaf.
• Crust is too dark: Reduce the oven temperature or place a baking sheet on the rack below the bread pan.
• Bread is sticking to the pan: Ensure the pan is thoroughly greased or lined with parchment paper.
• Bread is cracking on top: Score the top of the loaf before baking.
• Uneven Baking: Rotate the bread halfway through baking. If your oven has hot spots, this will ensure a more evenly browned loaf.

Flavor Variations and Creative Add-Ins

• Herb and Garlic: Add 1 tablespoon of chopped fresh herbs (rosemary, thyme, oregano) and 2 cloves of minced garlic to the dough after the initial mixing.
• Seeded: Add 1/4 cup of sesame seeds, poppy seeds, or sunflower seeds to the dough after the initial mixing.
• Olive and Rosemary: Add 1/2 cup of chopped olives and 1 tablespoon of chopped fresh rosemary to the dough after the initial mixing.
• Cheddar and Jalapeño: Add 1 cup of shredded cheddar cheese and 1/4 cup of diced jalapeños to the dough after the initial mixing.
• Cinnamon Raisin: Add 1/2 cup of raisins and 1 teaspoon of cinnamon to the dough after the initial mixing.
• Sun-Dried Tomato and Basil: Add 1/2 cup of chopped sun-dried tomatoes and 2 tablespoons of chopped fresh basil to the dough.
• Walnut and Fig: Add 1/2 cup of chopped walnuts and 1/4 cup of chopped dried figs to the dough.

FAQ: Glass Pan Bread Baking Edition

Here are some frequently asked questions about baking bread using this recipe and a glass bread pan:

Q1: Can I use a metal bread pan instead of a glass pan?

A: Yes, you can definitely use a metal bread pan. Metal pans typically bake bread faster than glass pans. Keep a closer eye on the bread and reduce the baking time if necessary.

Q2: My bread is browning too quickly on the bottom in the glass pan. What can I do?

A: Place a baking sheet on the rack below the bread pan to shield it from direct heat. You can also try reducing the oven temperature by 25 degrees Fahrenheit (15 degrees Celsius).

Q3: How do I know when the bread is done?

A: The best way to check for doneness is to use a digital thermometer. The internal temperature of the bread should reach 200-210°F (93-99°C). You can also tap the bottom of the loaf; it should sound hollow.

Q4: Can I add other ingredients to this recipe?

A: Absolutely! Feel free to experiment with adding herbs (rosemary, thyme), seeds (sesame, poppy), dried fruits (raisins, cranberries), or nuts to the dough. Add these ingredients after the initial mixing, before the first rise.

Q5: My dough isn’t rising as much as it should. What could be the problem?

A: Several factors can affect the rising process. Make sure your yeast is fresh. The water should be lukewarm, not too hot or too cold. The room temperature should also be warm enough to encourage the yeast to activate. If the room is too cold, try placing the dough in a warmer spot, such as near a preheating oven or in an oven with the light on.

Q6: Can I use a stand mixer for this recipe?

A: While this is a no-knead recipe, you can use a stand mixer with a dough hook attachment to combine the ingredients. Mix on low speed for about 2-3 minutes until the dough comes together. The rest of the process remains the same.

Q7: What if I don’t have time for a 3-hour rise with folds?

A: You can extend the initial rise to 4-5 hours with fewer folds (or even no folds). The longer fermentation time will still develop flavor. Alternatively, you can refrigerate the dough overnight for a slow, cold fermentation.

Q8: Is it necessary to use a digital thermometer?

A: While not absolutely essential, a digital thermometer is highly recommended for ensuring the bread is fully baked. It eliminates guesswork and guarantees a perfectly cooked loaf.

Q9: How can I achieve a more open crumb (larger holes) in my bread?

A: Increase the hydration level slightly (add a tablespoon or two of water). Be careful not to make the dough too soupy. Gently handle the dough during shaping to avoid deflating it.

Q10: Can I bake this bread in a cast iron skillet?

A: Yes! Preheat the cast iron skillet in the oven before placing the dough inside. This creates a very hot environment that will result in a super crusty loaf.

With this comprehensive guide, you’re well-equipped to bake delicious no-knead bread in a glass pan. Embrace the simplicity of the recipe, experiment with variations, and savor the incredible rewards of homemade baking. Don’t be afraid to make mistakes – that’s how you learn! Happy Baking! The journey to becoming a skilled bread baker is a lifelong adventure, filled with delightful aromas, satisfying textures, and the joy of sharing your creations with loved ones. This no-knead recipe is a perfect starting point for this fulfilling culinary pursuit.

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