Cooking Videos

There’s more to life than bread… how about a cookie?

Thick & Chewy Oatmeal Cookies

These oatmeal cookies are designed to stay thick and chewy. (Dec 2012 – 10:09 minutes)


Introduction to Quick Beer Bread (The Muffin You Can Serve as a Dinner Roll)Introduction to Quick Beer Bread (a.k.a. Beer Bread Dinner Rolls)

As you search the web you will find there are two types of beer breads… yeasted and quick. I use a yeasted no-knead recipe for my bakery quality beer breads and this quick beer bread recipe for my muffins when I need to whip something up quickly. Oh, I heard what you were thinking… you think quick breads are for winey boys, but it ain’t necessarily so. The first time I had quick beer bread it was served as dinner roll in a pub restaurant. I was so pleased… I asked for the recipe. Just because something is quick and easy doesn’t mean it isn’t good eats. (May 2012 – 6:27 minutes)

Pretzel RollsFrank’s Red Hot Buffalo Wings… Smart & Easy

There’s a reason Buffalo wings have become a pub staple… their delicious, but did you know how easy they are to make. This video demonstrates how easy it is to make Frank’s Red Hot Buffalo Wings because they’re baked versus fried. (July 2012 – 4:35 minutes)


How to Cut & Separate Chicken Wings into Sections for Hot Buffalo Wild Wings... Smart & EasyHow to Cut & Separate Chicken Wings into Sections for Buffalo Wild Wings… Smart & Easy

The key to separating chicken wings is to find the soft spot… and cut through the ligaments and cartilage… versus the bone. (July 2012 – 2:29 minutes)


80 thoughts on “Cooking Videos

  1. Ok Steve you got me making bread that even my wife likes. The raison bread has gone over real well with the family and I’ve been eating it almost every day. Getting flour here in New Jersey has become a bit of a problem so unless I want to buy 50lb bags my bread making will be put on hold for a while. Just wanted to let you know that your videos got me going on this and I have been having fun doing it during our lockdown and I will continue making bread for many years to come I’m sure.

    So thank you,

    1. Hi
      totally agree, I am making bread regularly now
      We have a couple of friends who are genuine Coeliac’s, does Steve have a recipe for gluten free bread that tastes as good as the others
      We can get good Gluten free flour here in the UK

  2. Steve, I followed you quite a bit when I began baking my own bread several years ago. It was a real learning experience and your videos were truly helpful.
    I now find myself in lockdown in northern Italy and when my wife does the shopping she can only (rarely) find flour. Also (rarely) is yeast available in the supermarkets. But when yeast is available it’s only the fresh cake kind. Not the dry granules of Red Star, Fleishman’s, etc. that I was using in the past.
    I’ve looked on the internet for conversion tables and maybe I’ve not looked far enough on your site, but as a “tried and true” bread-recipe-guy can you offer advice on how to use fresh cake yeast in your no-knead recipes.
    Thank you,

    1. cake yeast) is equivalent to 0.6 oz. cake yeast, or one 1/4 oz. packet dry yeast, or 2 1/4 tsp dry yeast. Each section will raise up to 4 cups of flour.

    2. Yeast if over rated, Natural Leavening, i.e. sourdough, is healthier. I substitute 50 gm starter in place of yeast with great results using these no knead recipes.
      Although there are lots of recipes for creating ones own starter. The simplest way is to just mix equal parts of flour and starter together and let it set. Each day for about four days take out half of what is setting and add more flour and water.. Rye flour works best but I have done it with almost any kind of flour.

      1. For Paul or Steve,
        I have looked everywhere to see if you can use a sourdough starter with Steve’s recipes! Love the taste of sourdough, but prefer the texture of the no knead bread.
        If you use 50gm of starter, is that replacing the 1/4 tsp in the turbo bread, or the 1 1/2 tsp in overnight no knead. Or maybe it doesn’t matter?
        I assume you mix it with the water like you would in a regular sourdough recipe?

  3. Steve

    I’ve recently hnown and seen your video and liked it very much. But I don’t hnow why the above and the bottom parts of the bread results too hard, always, so that you can toc, toc, toc with fingers. The first thing I’ve meant is that maybe because of the kind of flour differences but now I decided to comunicate, becayse I like very much the final result of the inside bread. Maybe the salt ? Because I use to put 2 tspon, instead of 1 1/2, because I prefer a salty taste. And I also use to put 1 tspon of instant yeast as it appears in your video, and not 1/4 of tspon. Those are the unique changes. Can you comnent it ?
    Other change, in comparison with your recipe is that, although I wait almost 24 hours to bake it, even so, it takes 1 and half hour to bake. It’s very strange. Will be for the time I wait for the proof or the measures, I’ve talked about, or the oven ? Well I imagine, maybe those of the aspects can make difference. That’s why I use to say that make bread is a mistery, always. Anyway I would like to get it one day and I’ll wait for your comnents. Thanks a lot.
    Maria Helena Caldas
    São Paulo, SP, Brasil

  4. Hi Steve here is Maria Helena F Caldas and I have
    Right now posted a comment about a bread recipe that isn’t working very well, but I forgot to say wat video was. So that, I will put the title now .
    It was the follow :
    ” No-Knead Honey Oatmeal ”
    Thanks !

  5. Hi Steve! I’ve been making your Honey Oatmeal bread and have begun making the sandwich bread. I am no longer able to find “bread flour” and have been using AP flour. I’ve found that the sandwich dough in particular is VERY wet and doesn’t rise as much as it used to when proofing. Forget trying to do the “roll coat”… it’s like soup!

    Do you think it’s the flour? Should I add more AP flour to the recipe?

    Thanks in advance, Jax

  6. I like the valuable info you provide for your articles.
    I’ll bookmark your weblog and test once more right here frequently.
    I’m moderately sure I’ll learn lots of new stuff right here!
    Best of luck for the following!

  7. I will be trying your technique next week when my yeast comes in from Amazon. All of the local stores I have been to are out. The recipes are a little big for one day’s meals. Can the dough be frozen at any point? If so, how would I finish the frozen bread?

    Thanks for your videos!

    1. If you wish to save dough… divide it into portions, drizzle each portion with olive oil, place in zip-lock bag, remove excess air, and refrigerate for up to two days or freeze for up to two months. To thaw dough… move dough from freezer to refrigerator the day before (12 or more hours), then place on counter for 30 minutes before use to come to room temperature. Steve

  8. ? Best way to keep/store the delicious results of your inspiration. Never thought this would be me. Won’t get into stereotypes or disadvantages, but Thank you Sir! Fantastic!

  9. Hello Steve!
    I have now purchased ALL of your books! I am having so much fun making such fantastic bread. I especially love the over- night proofing. I do have a question….. when using the cast iron round bakeware for smaller loaves in your “batches” cookbook, Are you using 12 of the 12 oz. or the 14 oz. round bakers?
    Thanks and best regards, Irena

  10. I am glad to see you are alive and posting. Husband loved the raisin bread. It was easy and wonderful tasting. I have found a place for yeast. Feels like I discovered gold. Keep on keeping on.

  11. Steve I love your site ! I live at 7500 ft in NM will these recipes work for me ? I sure hope so !

    1. Higher elevations have lower air pressure. As a result, yeast creates bigger bubbles and the dough rises too fast… before properly developing flavor and texture. Solution, proof in a cool location (even a refrigerator) to slow fermentation. Higher elevations will also cause dehydration, but that isn’t a problem because no-knead dough has a high moisture content. Steve

  12. Would love to know where you got the brown ceramic counter protector you use when cooking in hot Dutch ovens. Thank you for the wonderful videos..

  13. do you include sprouted seed recipes in any of your books and if so which one(s)? I love your video and instructions as well as the Kindle version of your book.

  14. Steve, really enjoying your book. You mention in the book your mixing bowl is 3.5 qts. I am having a hard time finding a 3.5 qt. bowl, do you remember where you purchased yours? Thanks

  15. Thank you for such wonderful videos on bread making. My question is, I love Jalapeño Cheese Bread. Our local Amish sells it, but I would love to try my hand at it. Can you use your “Turbo” Country White Bread recipe and add the cheese, jalapeños, and olive oil. If so, when would you add these ingredients and would it affect the resting and baking times?

    1. “Easy No-Knead Jalapeño Cheese Bread (No Mixer… No Yeast Proofing…) (Jan 31, 2014 – 9:24 min)” is listed under “Traditional”. Steve

  16. I am using your mediterainian olive bread recipe. evidently my dough over-proofed. i tried poling at it a little to see if it would rise again, but did so only a little. I switched gears to plan b and am making individual sized naans or flatbreads. Hopefully this will work out. wish me luck

  17. Can any (or all?) of these be made with gluten-free flours? If so, is there a blend you would recommend?
    Thanks for all your videos and posts!

  18. Hello Steve. I am so enjoying your recipes. Now my bread making is coming to a screeching halt because bread flour is mostly unavailable. Is there a way to tweak your recipes so they work with white Whole wheat or whole wheat? I can’t quit making this bread.

  19. I can’t find the metal bread pans to clip for making the cinnamon raisin bread! Can I make that in my Dutch oven with favorable results! Any adjustments?

    1. I will be releasing “Attributes of a Poor Man’s Dutch Oven (PMDO)… How to make your PMDO” today. It may be of help. Steve

      1. Just watched the video and I am happy that I have been using the PMDO all this time and getting great result!

  20. So happy I found you on YouTube & now bake a loaf of no knead bread every week.
    However, my bread comes out of the oven with a “hump” in the middle…..why? Have tried different positions in oven to no avail.
    Now I incorporate a small amount of flour in dough before placing in pan for 2nd proofing & bread comes out of oven with a nice rounded top! Go figure.

  21. Hi, I do think this is a great web site. I stumbledupon it 😉 I will revisit yet again since I book marked it. Money and freedom is the greatest way to change, may you be rich and continue to help other people.|

  22. Love making your no knead bread Steve. Why does my bread come out of the oven with a ‘hump’ in the middle? I follow your directions carefully. What am I doing wrong?

  23. Hi Steve: Thank you so much for providing so many wonderful recipes. Your videos got me in to bread making and helped to spend time quite productively over last two months. I just received your bread book from Amazon Canada and looking forward to use it in my baking. I also bought an AmazonBasics Enamelled Cast Iron Covered 4.3 Quart Dutch Oven from Amazon Canada that came in a couple of days ago. Until now, I have been baking my bread using your wonderful concept of “PMDO” and have been very happy with the result. But I also want to bake an artisan bread in the dutch oven. The manufacturer’s instruction says, the dutch oven can be used only up to 400F in the oven. Almost all your recipes suggest a temperature of 450F. Will it be OK to use the dutch oven at 450F for 30 minutes? Will that cause the enamel to crack? On the other hand, can I set the temp. at 400F and bake for longer time like 50 minutes? Would lower temp. make the bread denser? I would really appreciate your advice on this.
    Thank you again for giving us so many awesome recipes.
    Mrinal Das

  24. Nice post. I was checking continuously this weblog and I’m impressed! Very useful info specifically the ultimate section 🙂 I take care of such information a lot. I was seeking this particular info for a long time. Thanks and good luck. |

  25. Hi. Have you ever baked bread using a sour dough starter? Bread yeast is next to impossible to find with this virus situation.

    Thanks Dennis.

  26. Hi Steve.
    I was wondering if you have a list of the type of pans you actually use such as the actual size and make. I may have missed it on the site but I want to make sure that I use the right sized pan. I am assuming that your typical recipe uses a normal baking pan 9″ X 5″? Like your PMDO oven, do those OXO pans you show work for your standard recipe? What are their dimensions? Any help and insight you can provide would be appreciated! Thanks for the great recipes!

    1. My new videos give the manufacture and pan size. You may want to watch “Attributes of a Poor Man’s Dutch Oven (PMDO)… How to make your PMDO”. Steve

  27. Steve. John from Arizona. We’ve talked a few times. Got almost all your books. Have you a recipes for English muffins. Muffins with lots of nooks and crannies. A turbo recipe would be great. Thank. John.

  28. Steve I dearly love bread and your recipes look great but I’m scared ! I live at 7500 ft in high desert of NM Will these work for me and do I need to make adjustments? Appreciate you

    1. Higher elevations have lower air pressure. As a result, yeast creates bigger bubbles and the dough rises too fast… before properly developing flavor and texture. Solution, proof in a cool location (even a refrigerator) to slow fermentation. Higher elevations will also cause dehydration, but that isn’t a problem because no-knead dough has a high moisture content. Steve

  29. Stev, I love your videos. You are such a great baker and everything I have tried with your direction has turned out great! I have a question that I could not find an answer to in the comments section. When doing an initial overnight rise can you do the second rise via turbo method with the oven light?

    Thank you and I hope you continue with your baking tips. I would also like to mention that your very calm demeanour is hypnotizing, I just love watching your videos.

  30. I was never able to make a decent bread and your technique has me hooked. I am making one batch every other day for me and the wife and they are excellent. I found you video on Zoom-Zoom touching. I lost my Boston/ Jack Russel Terrier in March after 12 great years. I have a Beagle/ Labrador mix that I am training to be a Therapy Dog as Bella was before him. We are members of the Alliance for Therapy Dogs and visited rest homes before the shutdown. I look forward to returning to spread some joy when the homes reopen to the public.

  31. I tried making the Turbo Baguettes. I followed the recipe. I let the dough rise 1.5 hours in the lighted oven. The oven was warm not hot. The dough rose to twice the size. I did the “roll to coat” with flour. The dough seemed wet. I floured my work surface. When removing the dough from the bowl it was very, very sticky/wet. I added flour to my hands and work surface but every time I touched the dough it was very sticky and clung to my fingers and hands. I kept adding more flour. I was left with, what I thought, heavy floured wrinkled dough logs. The outside surface was dry and easy to touch but the inside was sticky/wet. I couldn’t pick them up from the working surface because of the stickiness. Is this what it is supposed to be like? I want to make the dinner rolls but I am afraid that the dough will turn out the same. Have any suggestions?

  32. Thank you for all your videos and recipe books. I am now able to bake bread with confidence but I have a problem with trying to get a more open crumb. I follow the instruction but my loaves bake with a very small crumb, not like your samples on your videos. I do not use a sourdough started. Would you have any suggestion on how I might get a more open crumb in my loaves?

  33. Hi Steve, I have been trying to make some ‘Dutch oven bread’ using just white rice flour for the flour part of the ingredients. (I have many food intolerances and am limited to using only this type of flour). Will this work ok together with your poor mans Dutch oven? Up to now we have made it in a roasting tin with the lid on, also a casserole pot and it hasn’t really cooked through properly. Please could you help.
    Sending my heartfelt kindest wishes on the loss of your gorgeous Zoom. She is beautiful 🐾

  34. Steve!
    After 80 years it’s taken a pandemic for me to learn how to bake bread.
    I tried a whole bunch of methods since our lock-down & deleted all of them when I came upon your wonderful website. I immediately downloaded your book to my iPad & will never purchase bread again.
    I love your straightforward presentations, simple & luscious recipes.
    So now, I want to mail a loaf to my grand-kids in TX from MI. I’m thinking of your Country White.
    Any suggestions for mailing? Or should I forget it
    Thanks so much for turning my life around :-)!!

  35. I truly appreciate this post. I have been looking all over for this! Thank goodness I found it on Bing. You’ve made my day! Thanks again

  36. Hi Steve,
    I love your website and videos. I would like to purchase all of your cookbooks. Do you have the ability to bundle them in a batch. I am particularly interested in making lots of bread at once as I bake for seniors that are housebound due to the pandemic and I’m so tired of baking one loaf at a time.
    Thanks for any ideas or advice.

    1. You do not need to buy all the books, My specialty is technique… I use the same recipes. To browse cookbooks go to my website ( because it has a complete list… organized logically… with a brief description… including links to And I have one that specializes in batches. Steve

  37. In your recipes using all bread flour, is it possible to use 50/50 blend of whole wheat and bread flours ? If so, are the measurements the same ? Thanks.

  38. Nov 3, 2020

    Hi All & a huge thanks to Steve!
    I haven’t bought bread since the beginning of the Pandemic, thanks to you!

    Now, if you haven’t, go Vote!

  39. Hi Steve:
    I’m having problems baking your no Knead bread. My problem seems to be the second proofing there never seems to be sufficient rise, the first overnight proofing works great but the second is always a disaster! I’ve tried proofing for as long as 3 hours but there is not enough rise and the baking turns out heavy and dense. What am I doing wrong, can you please help me?
    Regards Tony.

  40. Hello Steve,
    Just wanted to thank you for the great recipes, tips, and videos! I am really enjoying making bread, and I never thought I would. 😌
    I hope you and your family are all keeping well.

    Thank you,

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