Cookbooks

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 ($6.99):   https://www.amazon.com/dp/B00FHVNR7U

Color ($29.95):   https://www.amazon.com/dp/1495450910

B&W ($12.95):   https://www.amazon.com/dp/1499774729

.

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 ($3.99):   https://www.amazon.com/dp/B00GEZF4TC

Color ($19.95):   https://www.amazon.com/dp/149547142X

B&W ($9.95):     https://www.amazon.com/dp/150017582X

.

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 ($2.99):   https://www.amazon.com/dp/B00GE9VX5M

Color ($14.95):   https://www.amazon.com/dp/1495471519

B&W ($9.95):     https://www.amazon.com/dp/1500176087

.

.

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 ($2.99):   https://www.amazon.com/dp/B00GE9QCKI

Color ($14.95):   https://www.amazon.com/dp/1495471616

B&W ($9.95):     https://www.amazon.com/dp/1500176648

.

.

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 ($3.99):   https://www.amazon.com/dp/B01M8KHZW9

Color ($23.95):   https://www.amazon.com/dp/1548651087

B&W ($10.95):   https://www.amazon.com/dp/1548651516

.


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):   https://www.amazon.com/dp/B00R17PWIK

Color ($24.95):   https://www.amazon.com/dp/1505562805

B&W ($10.95):   https://www.amazon.com/dp/1505562937

.

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 ($3.99):   https://www.amazon.com/dp/B00NHXMZKU

Color ($15.95):   https://www.amazon.com/dp/1502350130

B&W ($9.95):     https://www.amazon.com/dp/1502350319

.

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):   https://www.amazon.com/dp/B00O7UJCD0

Color ($14.95):   https://www.amazon.com/dp/1502735326

B&W ($9.95):     https://www.amazon.com/dp/1502735741

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 ($3.99):   https://www.amazon.com/dp/B00GEZEX08

Color ($17.95):   https://www.amazon.com/dp/150767516X

B&W ($9.95):     https://www.amazon.com/dp/1507675364

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):   https://www.amazon.com/dp/B00KLA16G6

Color ($14.95):   https://www.amazon.com/dp/1499707460

B&W ($9.95):     https://www.amazon.com/dp/1500161500


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):   https://www.amazon.com/dp/B00LPFRO6M

Color ($15.95):   https://www.amazon.com/dp/1500490679

B&W ($9.95):     https://www.amazon.com/dp/1500510645

.

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):   https://www.amazon.com/dp/B01NA80T0S

Color ($16.95):   https://www.amazon.com/dp/154051305X

B&W ($9.95):     https://www.amazon.com/dp/1540513165

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):   https://www.amazon.com/dp/B011Y5BSG4

Color ($15.95):   https://www.amazon.com/dp/151511631X

B&W ($9.95):     https://www.amazon.com/dp/1515116379


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):   https://www.amazon.com/dp/B00GS7PFOK

Color ($12.95):   https://www.amazon.com/dp/1505662060

B&W ($9.95):     https://www.amazon.com/dp/1505662141

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 ($2.99):   https://www.amazon.com/dp/B00GS86BBU

Color ($12.95):   https://www.amazon.com/dp/1500138886

B&W ($8.95):     https://www.amazon.com/dp/1500164143

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 ($3.99):   https://www.amazon.com/dp/B00N2TO94E

Color ($14.95):   https://www.amazon.com/dp/1500972886

B&W ($9.95):     https://www.amazon.com/dp/1500973432

.

59 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? maggihill@att.net
    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.
        Thanks
        Sincerely Carole Williams

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

  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?

    Thanks

    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?
    Thanks
    Todd

  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!
    Debbie

  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 (nokneadbreadcentral.com) because it has a complete list… organized logically… with a brief description… including links to Amazon.com. 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?

Leave a Reply

Your email address will not be published. Required fields are marked *