My No-Knead Bread Cookbook (and excerpts)

Updated to include both “traditional” and “Turbo” recipes… and if you don’t want to buy the whole cookbook you can buy a portion (excerpt) at a lower price.

1a.MyNoKneadBreadCookbook(6x9Cover)My No-Knead Bread Cookbook (best seller)

Well balanced cookbook with the largest selection of recipes… includes bread, rolls & buns, and a selection of sweet roll and pizza recipes.

eBook ($7.99):

Color ($34.95):

B&W ($14.95):


1b.28PopularNoKneadBreads(6x9Cover)28 Popular No-Knead Breads (best seller)

And for those of you who want only a portion at a lower price… this is the complete collection of no-knead bread recipes from “My No-Knead Bread Cookbook”.

eBook ($4.99):

Color ($24.95):

B&W ($12.95):


1c.Oatmeal&WholeWheatBread(6x9Cover)No-Knead Oatmeal & Whole Wheat Bread

Or… the complete collection of the oatmeal & whole wheat no-knead bread and roll recipes from “My No-Knead Bread Cookbook”.

eBook ($3.99):

Color ($17.95):

B&W ($12.95):



1d.Rolls&Buns(6x9Cover)No-Knead Rolls & Buns

Or… the complete collection of no-knead roll & bun recipes from “My No-Knead Bread Cookbook”.

eBook ($3.99):

Color ($17.95):

B&W ($12.95):



My First Bread Cookbook… For Kids of all Ages

I have viewers and subscribers as young as 7 using my technique and recipes to make bread… so I decided to design a cookbook just for them. The cookbook starts with the simplest recipe, and then adds one new technique or method one recipe at a time. I was so pleased with the results that I modified “My No-Knead Bread Cookbook” to reflect the changes. I think this is an excellent way to inspire the younger generation to share the baking experience.

eBook ($4.99):

Color ($26.95):

B&W ($12.95):


My No-Knead Turbo Bread Cookbook (and excerpts)

These cookbooks introduced no knead “Turbo” bread, “roll-to-coat”, and the “hands-free” technique. And if you don’t want to buy the whole cookbook you can buy a portion at a lower price.

3a.MyNoKneadTurboBreadCookbook(6x9Cover)My No-Knead Turbo Bread Cookbook (Introducing “Hands-Free” Technique) (best seller)

This cookbook is the complete collection of “Turbo” bread and roll recipes… with a selection of sweet roll and pizza dough recipes.

eBook ($5.99):

Color ($29.95):

B&W ($12.95):


3b.TurboBread(6x9Cover)Introduction to No-Knead Turbo Bread (Ready to Bake in 2-1/2 Hours… No Mixer… No Dutch Oven… just a Spoon and a Bowl)

And for those of you who want only a portion at a lower price… the complete collection of no-knead “Turbo” bread recipes from “My No-Knead Turbo Bread Cookbook”.

eBook ($4.99):

Color ($19.95):

B&W ($12.95):


3c.TurboRolls(6x9Cover)Introduction to No-Knead Turbo Rolls (Ready to Bake in 2-1/2 Hours… and Mother Nature will shape the rolls for you!)

Or… the complete collection of no-knead “Turbo” roll recipes from “My No-Knead Turbo Bread Cookbook”.

eBook ($3.99):

Color ($16.95):

B&W ($12.95):

Video in support of all three cookbooks: If you want to see pictures of the recipes from the cookbooks… here’s a brief overview and slideshow. My No-Knead Turbo Bread Cookbook (Introducing “Turbo Method” & “Hands-Free” Technique) (Dec 2014 – 2:17 min)

Specialty Cookbooks

3e.PizzaFlatbread&More(6x9Cover)Introduction to No-Knead Pizza, Restaurant Style Flatbread & More (recommended)

Cookbook gives you a choice of “traditional”, “Turbo”, and whole wheat no-knead pizza dough to make pizza… plus recipes for “The Perfect Little 9” Pizza” (a family favorite), focaccia, and restaurant style flatbread. A selection of recipes you’re sure to enjoy.

eBook ($4.99):

Color ($19.95):

B&W ($12.95):

World's Easiest Sweet Rolls RecipesWorld’s Easiest Sweet Roll Recipes (No Mixer… No Kneading… No Yeast Proofing)

One of a kind cookbook that gives you a choice of “traditional”, “Turbo”, whole wheat and vegan no-knead sweet roll dough recipes to make old-fashioned cinnamon rolls, cinnamon knots, almond Danish, caramel-pecan sweet rolls, etc.

eBook ($3.99):

Color ($16.95):

B&W ($12.95):

Baking No-Knead Bread in a Bread Pan & PMDO

2c.IntroToBakingNoKneadBreadInBreadPans(6x9Cover)Introduction to Baking No-Knead Bread in Bread Pans (Plus… Guide to Bread Pans) (best seller)

If you prefer to use a bread pan versus a Dutch oven… this is the cookbook for you.

eBook ($3.99):

Color ($19.95):

B&W ($12.95):


How to Bake No-Knead Bread, Rolls & Pizza in a Toaster Oven (excellent for summer bread baking)

No oven… no problem… you can bake no-knead bread in a toaster oven. Baking bread, rolls and pizza in a toaster oven is ideal for those with limited kitchens and those of you who don’t want to turn the oven on because it heats the house in the summer.

eBook ($3.99):

Color ($21.95):

B&W ($12.95):

2b.PoorMansDutchOven(6x9Cover)World’s Easiest No-Knead Sandwich Bread using a Poor Man’s Dutch Oven (Plus… Guide to Poor Man’s Dutch Oven)

Simply stated, a “poor man’s Dutch oven” (PMDO) is a bread pan covered by another bread pan. The purpose of the bottom bread pan is to shape the loaf into sandwich bread and the purpose of the cover (top bread pan) is to trap the moisture from the dough in a hot, enclosed environment. In other words… I have replaced the standard Dutch oven with two bread pan to get the desired shape… sandwich bread.

eBook ($3.99):

Color ($19.95):

B&W ($12.95):

Bakeware Cookbooks

I do a lot of testing… these cookbooks are a result of the test. These cookbooks are intended to be fun.

2a.HowToBakeNoKneadBreadInASkillet(6x9Cover)How to Bake No-Knead Bread in a Skillet, CorningWare, Dutch Oven, Covered Baker & More (Updated to Include “Hands-Free” Technique)

No Dutch oven… no problem… use a skillet, pie plate, cookie sheet, CorningWare casserole dish, Sassafras covered baker, and other bakeware you may already have around the house.  The purpose of the cookbook is to take the “traditional” no-knead bread recipe and adapt it to various types of bakeware.

eBook ($2.99):

Color ($15.95):

B&W ($12.95):

2b.HowToUseBakewareToShape&BakeRolls(6x9Cover)How to Use Bakeware to Shape No-Knead Rolls, Buns & More (Technique & Recipes)

Have trouble shaping your rolls? This cookbooks for you.

Don’t fight it… use bakeware to shape your rolls for you. This cookbook explores the options. It takes the world’s easiest bread recipe (4 ingredients… no mixer… no kneading… no yeast proofing) and discussed how technique and bakeware can be used to shape dinner rolls, sandwich rolls, demi loaves, etc. for you. One recipe… dozens of rolls… It will expand the world of no-knead roll making, stimulate your imagination, and please your palate.

eBook ($3.99):

Color ($15.95):

B&W ($11.95):

Video in support of cookbook: How to Use Bakeware to Shape & Bake No-Knead Sandwich Rolls (June 2014 – 7:19 minutes)

One of a Kind

2d.IntroToMakingNoKneadBreadInBatches(6x9Cover)Introduction to Making No-Knead Bread in Batches (For Restaurants, Bake Sales, Family Reunions and Other Special Occasions)

Can’t afford expensive equipment… no problem… you can make a batch of artisan quality bread, dinner rolls, sandwich rolls and baguettes in a bucket with a spatula. To make it even easier… I designed the recipe around a 5 lb bag of flour so that I wouldn’t have to do a lot of measuring… then I took a large pitcher and marked 60 oz on the side which makes measuring water fast and convenient. This cookbook is ideal for restaurants, bake sales, family reunions and other special occasions.

eBook ($4.99):

Color ($16.95):

B&W ($12.95):


110 thoughts on “Cookbooks

  1. Hi Steve,
    Thank you for this wonderful lesson in making terrific bread. I bought “My No-Knead Bread Cookbook” last month and my husband and I have just tried a couple of recipes. They are oh so flavorful and yummy.
    I am interested in making bagels but I’m not sure which of your cookbooks have that recipe. Can you let me know? [email protected]
    Thanks again.
    Sincerely, Margaret Hil

      1. I found you on YouTube and love the way you explain your baking. I am from the U.K. and was wondering if you have thought about putting something along the bottom of the video for weight equivalents in grams or ounces for us Europeans, I’ve tried to find the cup equivalent for measurement but it’s a bit hit and miss, as some may be Canadian or Australian measurements which are different again!
        I tried a bread recipe you did, but was gooey in the middle, I’m sure it’s to do with measures.
        Sincerely Carole Williams

        1. And do we use less flour in Canada as Canadian flour is different than American flour…. possibly U.K. flour is different than U.S. flour as well. (Canadian flour has higher protein…. gluten(?) than American flour).

        1. Yes, “Introduction to No-Knead Pretzels” and I have two pretzel videos… “No-Knead Soft Pretzels, Pretzel Sticks & Pretzel Nuggets (a.k.a. The Ultimate Basket of Pretzels)” and “No-Knead Soft Pretzel Sandwich and Dinner Rolls (a.k.a. The Ultimate Pretzel Sandwich)”. Steve

  2. I am hooked on Steve’s You-tube videos. He is very easy to follow and my bread always comes out great when I follow his directions. I suggest to all new bread makers to follow his direction to make great bread.

    I have only made 3 loaves and they all turn out wonderful, thanks to Steve. I will be purchasing several of Steves bread cookbooks for that reason. I tried other cookbooks and they weren’t as easy to follow and they wanted to give you the scientific reasons for the breads. I wanted to go directly to cooking. Don’t we all?

  3. Hi, I do think this is a great site. I stumbledupon it 😉 I am going to return yet again since i have book marked it. Money and freedom is the greatest way to change, may you be rich and continue to help other people.

  4. Hi Steve, I love your videos and I have two of your bread cookbooks. Finally, my bread is turning out. My husband and I wanted to know if you will ever do anything with sourdough. We love the taste and benefits.

      1. Thank you for the reply. Now that I am back into baking bread, thanks to you, I am trying to somehow get my sourdough to do the same, no knead, but so far, it isn’t working….

        1. I have sourdough starter and I just added a small amt about 1/3cup to his recipes and they turn out great

          1. Thank you. Do you add the starter for flavor or as your yeast? Do you still use the instant yeast?

        2. Try going to for a multitude of reliable baking recipes most definitely including breads, sourdough and otherwise.

  5. I’m making my first no-knead bread today. I’m really excited. I just popped it in the oven now. I was so happy this morning when I saw that the dough was twice the size it was last night when I mixed the ingredients. I’m glad I found Steve’s YouTube channel.

  6. Hmm it looks like your website ate my first comment (it was super long) so I guess I’ll just sum it up what I submitted and say, I’m thoroughly enjoying your blog. I too am an aspiring blog writer but I’m still new to everything. Do you have any tips and hints for first-time blog writers? I’d definitely appreciate it.

  7. “Having read this I believed it was really informative. I appreciate you finding the time and effort to put this information together. I once again find myself personally spending a significant amount of time both reading and posting comments. But so what, it was still worthwhile!”

  8. Steve,
    My wife and I love your bread and have been making them for some time but we have a problem. We need to limit our bread intake and your recipes make more than we can eat before they go bad. We would like to freeze the dough in smaller portions and bake later. We have researched the subject but there are a lot of opinions, some contradictory. Most say to go through the first proof and shape the dough before freezing. However, it is difficult to know when the dough is thawed and how long the second proof should be. Our thinking is if we freeze before the first proof we could just set the dough out to thaw and proof overnight because the proof time is less critical.

    Many say not to use fast-rising yeast because it doesn’t survive the freezing. Some say to double the amount of yeast because some will die when frozen.

    What would you suggest? Would you consider doing a video on this subject?


    1. Instead of freezing the dough, I freeze the bread. Some of my viewers slice the bread, then freeze it, and take out one slice at a time. Steve

  9. Thank you for your videos. I stumbled across them on YouTube. I am getting ready to attempt the Mediterranean Olive Bread. It looks absolutely delicious. Thank you for being clear and concise. My only concern is the binder clasps for the PMDO. I have a toaster oven and I am worried about those melting. Inworked at a Bakery for almost 7 years. I know how to score bread and of course bake, but I was always fascinated seeing the process of how they made the bread. I appreciate you and your channel. Thanks for.sharing.

  10. Steve,
    This is second text. Not sure what I did wrong that first didn’t go through yesterday.

    I would like to buy your cookbook that has recipe for Mediterranean olive bread. I need text to be a bit larger. Do you have books with larger print.

  11. Hi Steve
    We love your bread. We bought the My No Knead Bread Cookbook. The cookie video says it’s in this cookbook but I don’t see it in the table of contents. Can you help me out?

  12. Hi Steve –
    Thanks for the videos. Very enjoyable!
    I’ve noticed that when baking in the PMDO you fairly consistently recommend 400 degrees for the oven, but the baking times vary from 35 to 40 to 55 minutes for different recipes, depending on what extras you’ve added to the dough. What is the driver for the different times?

  13. Thanks for the marvelous posting! I seriously enjoyed reading it, you’re a great author.I will make certain to bookmark your blog and will eventually come back later on. I want to encourage you to ultimately continue your great writing, have a nice day!

  14. Steve,
    Your videos and cookbooks have helped in my bread making hobby. You have a pleasant voice and manor. You have helped more people than you probably realize. Teaching and sharing has it’s own reward however I hope this endeavor has a financial reward also for you. Thanks again. Frank

  15. Hi, Steve, I discovered your youtube channel and website I love it.
    I want to make baguette where in your book is there a recipe for.
    Thank you.

    1. I am in the process of doing an updated video on baguettes. Wait a couple of weeks and the recipe will be updated in “My No-Knead Bread Cookbook” and “28 Popular No-Knead Bread Recipes”. Steve

      1. How do you substitute the starter for yeast? Is there a specific conversion as well as reducing the other ingredients to compensate. (I have been loving your cookbook but just got some sourdough starter).

  16. Hi Steve, I’ve become addicted to your videos on YouTube and have decided to buy a couple of your books. You make the No-Knead process so easy & the bread is delightful. Thank you so much for sharing your expertise with us.

  17. Hi Steve,
    I had ordered two of your cookbooks, the My No Knead Bread Cookbook and My No Knead Turbo Break Cookbook.
    Today I received the first one and the back cover is/was torn and repaired (taped) and it is dirty.
    I was under the impression that those books from Amazon are new. It didn’t say otherwise.
    Also there is a sticker on the front cover with a checkmark.
    I don’t know how the condition is from the other one, it is supposed to come tomorrow.
    I will have to send it back, because I want a new book.
    I am so dissapointed, I was looking forward to get it, and now this.
    Thank you for a response!
    Ingrid Scott

  18. nice post. I just stumbled upon your article and wished to say that I’ve really enjoyed reading your article. After all I’ll be subscribing to your rss feed and I hope you write again soon!

  19. Dear Steve, when making the pizzas is the pie pans, can I use glass pie pans or should they be metal. This is for 450 in regular oven.
    Thanks, I have learned so much from you!

  20. Steve,
    Hello first let me say I’ve made alot of your breads and they have all turned out great thank you so much. Getting ready to try the Rye bread, but I was wondering do you happen to have a recipe for pumpernickel yet?

  21. I’m so glad I stumbled upon your vidoes! Fantastic techniques – I just love your process! I bought your big book and have watched most videos. I’ve also (for the first time ever) made great bread! Thank you!

  22. I have recently (in the past year) started making bread. I will try lots of new recipes and was wondering which cookbook would be the best to start with. Besides new recipes, I like to try new techniques and pans etc.
    Also, I have only used the active yeast, not the instant. Especially now with shelves bare at the grocery stores, how would I substitute the active yeast?

    1. Instant yeast and active dry yeast are made from different strains of yeast, but that’s ok. In today’s world, I consider them interchangeable… using the same amount and technique. And, to browse cookbooks go to my website ( because it has a complete list… organized logically… with a brief description… including links to Steve

  23. Regards from Girona, Spain.
    I’ve baked couple of your no-knead bread Recipes. They came out great. I’ve a question can you put grams instead of ounces, ej 13 or 14 oz.? Thanks.

  24. LOVE your breads Steve! I was wondering, do you have a pumpernickel bread? If so, which book is it in. I have several of your books and have not found a pumpernickel. Thanks, Eva

  25. Hi Steve, I started watching your videos on YouTube. I resonated with your presentation technique and enjoy your suggestions on improving kitchen craft. I’m now making bread daily. My goal for my first year of bread making is to learn to make seven simple recipes. So far I’ve adopted two of yours, both your no knead Cinnamon Raisin and your white. I adopted your technique of using a wooden spoon handle as the mixing implement. I soon found out that when making more than three batches a night the skin on my hand was becoming a little irritated . I’ve fashioned a simple kitchen tool ( like a wooden spoon handle but with a more comfortable grip ). I made two; one I’ll keep for myself and the other I’d like to send to you as a token of my appreciation for posting the videos.
    Please advise.
    Mike in Alberta Canada

  26. I just discovered your YouTube channel today, & my 97 year old Mother & I have watched every video. Mom baked homemade bread & rolls weekly when I was a child.

    Thank you for sharing your expertise with us. I’ll be ordering a cookbook next week.

    Although I love the idea of making all of your wonderful breads, do you know what modifications I would need to replace the yeast with sourdough starter?

  27. I have made the no knead olive bread twice in the last week to rave reviews. Thanks.

    I am wondering if there is any difference in taste between turbo and the 8-24 hr. no knead breads?

  28. Got hooked on your videos right away. So far have made baguettes , rye bread , and pizza dough. Just ordered 1 of your cook books. Made the pizza dough Saturday, turned out great. Froze the other half, but not sure what to do with it for the next pizza? Do I let it rise in oven with oven light?

  29. Steve, I accidentally bought quick rising instant yeast. I am going to make the Mediterranean olive bread. Do I use a 1/4 tsp of this yeast? Is quick rising instant yeast the same as instant yeast?
    Thank you!

  30. Hi Steve I found your YouTube channel by accident but so grateful I did. All of your recipes are wonderful but I have to tell you my most favorite is the Deli Rye one. I have made this recipe four times, once for me and the others as gifts and every time it has come out perfect. The flavor is amazing and the texture is so much better than anything I can buy. Your Poor Man’s Dutch Oven is a game changer. Thank you for showing us how to make bread so easy!

  31. Greetings from Carolina! I’m bored at work so I decided to check out your website on my iphone during lunch break. I enjoy the knowledge you present here and can’t wait to take a look when I get home. I’m amazed at how quick your blog loaded on my phone .. I’m not even using WIFI, just 3G .. Anyhow, awesome site!

  32. Hi Steve,
    I purchased your two cookbooks, My No-Knead Bread Cookbook and My No-Knead Turbo Bread Cookbook.Regarding the Cinnamon Raisin Bread on page 63, in the No-Knead Cookbook (PMDO), Option: “Turbo” Method, it says to increase yeast from 1 1/4 to 2 1/4 tsp.
    In My No-Knead Turbo Bread Cookbook, Pg 56, it says to use 1 1/4 tsp. Instant Yeast.
    Using the OXO Good Grip Non-Stick Pro Loaf pans, I made the (PMDO) method using 2 1/4 tsp yeast and the dough rose so much it cascaded over the pan. It kept increasing & spilling over to the point I couldn’t get the top pan over it with the clips, in fact one clip blew off. I ended up dividing the dough & baking in two separate pans, ending up with about 2 inch high loaves. They tasted okay, but never did rise completely. Wasn’t this too much yeast?

    1. The traditional method uses 1-1/4 tsp yeast and the “Turbo” method uses 2-1/4 tsp yeast for the “Cinnamon Raisin Bread” recipe. When you proofed the loaf… did it get to warm? Steve

  33. Just bought your No Knead Bread In Bread Pans and the first loaf is in the oven as I write this. Have watched several of your videos and notice that you sometimes add dry ingredients to the water and sometimes add water to the dry ingredients. Is there any difference to the mixing or the quality of the final result with either method? Thanks and all the best Steve.

  34. Do you have one cookbook that contains ALL the small cookbooks and recipes. I would love to purchase just one book with everything above in it. Thank you.

  35. Hi Steve. I’ve been making and enjoying your no knead bread recipes for the last few weeks. I have ordered your ‘My No Knead Bread Cookbook’ from Amazon Canada. Just watched your video on Rosemary Bread and afterwards I looked for your ‘Smart and Easy Spaghetti and Meatballs’ recipe but couldn’t find it. Is it still out there on the internet somewhere? Thanks for everything Steve!

  36. Hi Steve,
    Love your YouTube channel and have been enjoying your easy methods for delicious bread baking. I just bought your cookbook and received King Arthur Harvest Grains blend for Christmas. I noticed all the recipes in the book that use this blend call for 18 oz water. I just attempted the Honey Whole Wheat Harvest Grains bread and with the extra water after the first proofing it was a batter consistency. There is NO way it would be possible to use the roll to coat method. I had to add a significant amount of flour to get it to form a sticky dough ball. Is the 18 oz. in the recipe correct? I will try it next time with only 16 oz.

  37. Hi Steve, Thank you for sharing with all of us your great ideas. I had not baked bread for a few years because of my arthritis in my hands and I ran across your videos of no knead bread baking and had to try it out. I am having so much fun again and my family is loving it. I do a shredded apple cinnamon sweet roll that my family is so glad that I am back to baking again. Thank you again for sharing.

  38. Steve, I was thinking about buying your No-Knead Turbo Bread cookbook and clicked on the link. The Amazon page shows the release date as Dec. 2014. How do I get a cookbook with the latest updates? Are the latest updates only available on the Kindle versions of the cookbook?

    Also, if I bought your No-Knead Bread cookbook (not the Turbo one) –does it contain any Turbo recipes?

    1. That was the original release date… they don’t change that date. The cookbook currently available was updated 3.12.2021. This can be verified… the date updated is on the first page which you are allowed to look at on Amazon. Steve

  39. Steve, I tried to find out if you have a sourdough bread yet? You have too many comments to read through and I don’t have enough time. So, have you come up with a sourdough bread?
    People like your casual congenial and no nonsense teaching and sharing approach. I include myself in that group. I hope you are doing well in your life journey.

  40. Hi Steve,
    Will your book, Cooking Without a Kitchen be available in the future? I just purchased your book with most recipes and am looking forward to trying them. Thanks.

  41. Steve .. I have never been so happy with a recipe/baking technique as the Poor Man’s Dutch Oven .. I have scanned all your videos and checked your website and I cannot find anything on sourdough bread .. we are going to try to cut most of the sugar from our diet and sourdough bread doesn’t convert to sugar .. could sourdough bread be made using the PMDO ???

  42. Hi Steve,

    I wanna buy your ebook on amazon. But it shows not available. Is that right? only paper book on amazon

  43. Hi Love your bread. I like the flavour of sour dough bread. Is there a way to add flavour to bread without the hassle of starter etc. I know this is a stupid question, but I watched a few videos and they seem to have a lot of steps. I am wondering if I just add a few tablespoons of starter to your bread recipe instead of yeast, would it work?

  44. Steve, I enjoy your videos and have read through a couple of your cookbooks I found on Amazon. I just watched the video on Deli Rye bread and will make it as soon as I get some rye flour. Do you have a recipe for a pumpernickel bread? I looked on you tube but didn’t find anything from you. My bread making skills have improved after learning from you. Thank you!

  45. I have your book, Introduction to Making No-Knead Bread in Batches. You recommend using several Lodge mini bakers. One recipe calls for 12, and another, 16. What size are these? Diameter? Height? I’m unable to find them on Amazon or the Lodge website. Thank you for all your practical tips!

  46. I had previously paid a couple of your ebooks, but after my PC crashed i lost all copies. My question to you is how can I replace those ebooks?

  47. Which one of your cook books has the best variety of recipes. I can’t afford to buy all of your books. I’m interested in sweet bread and French breads.

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