@JanetZumba_FalPals
Believe it or not, no butter in this recipe. Flour, milk, yeast, sugar, salt, olive oil. I also give a lot of credit to this new USA Pan heavy duty loaf pan. No butter or parchment; I just plopped down this very sticky loaf and after it cooled I was able to lift it out clean with one hand.

@voltronic I meant to say *I* not "Jr"

@voltronic Grabbing this with *extreme* interest -- thanks!

@agunn
Here's another recipe from her that I made yesterday that I like even better.
https://www.emmafontanella.com/the-easiest-no-knead-bread

@voltronic Ooh, promising! I have been making Jim Lahey's version for years -- really good -- but I like the look of this hers too. (A scissors? Hmm!)

https://leitesculinaria.com/99521/recipes-jim-laheys-no-knead-bread.html

@agunn
Lahey's version looks very similar results, but it takes way longer with that very long rise time. It would be handy to set up the dough the day before and bake it the next morning.

Fontanella's version took about 5 hours total. I'm not sure what the scissor cut is for. Maybe just a steam vent?

@voltronic

I have this dough rising in a bowl and wondered if it would be ok to use a glass loaf pan. My other option is tephlon which I'm not fond of & meant to throw out.

Also have a foil pan which isn't ideal.

Would there be a difference in cooking time?

Any help appreciated 🙂

@KazzyH
I have baked this bread exactly once, so I wouldn't trust my advice too much. But I think it should work, it's just me rise really high out of the dish.

@voltronic

My super picky husband loved it I thank you. It had a great rise & worked out well.