think it was 330 that posted a vid for that bread...…...I am going to do the same on sunday

Nessmuck, unless you have yeast in it, it is going to be baking powder and taste like hard tack.

I use rubber gloves that they use for washing dishes, it is cleaner and it allows you to deal with the dough. The reason bread is kneaded, and allowed to rise is to release the gluten, so it will make a nice loaf. It just behaves better.

If you are must making sandwich bread, then it is flour, salt, yeast and water. If you are making something to eat, then lard and sugar benefit the bread greatly. You will get different results with butter and oil, than lard. Bread is softer with oil in it and the dough will run or spill over while raising. Milk makes the dough drier, but the quality of bakery rolls, with more holes in it.

One more thing, line your bread pans or your Dutchman with parchment paper, and it solves all the sticking and headaches of trying to get it out of the pan.

I never share my bread dough recipe, but if you run out of yeast in the great pandemic, this is the recipe I use for sourdough that I call Dudley as it comes from Colonel Townsend Whelen's book about wilderness living.

3 cups sourdough starter
4 cups flour
half cup sugar
1 tablespoon lard
1 tsp salt
1 tsp baking soda

Dudley the old sourdough who gave this recipe said to just knock this together as women fuss with it too much, as this bread raises in the gases from the sourdough and the baking soda reacting. This dough should be "wetter" as wet dough gives you a better rise while baking. It is baked immediately as without yeast it just sits there as the gluten is not activated.
This will get you one moderate loaf.

Oh for starter, I just started out with warm water, flour and sugar. Left the lid off for natural yeast to start it, and mine has been going of 6 years now. I feed it with sugar and whole flour, same ratio of flour to water for a batter.
Dudley said if you add pancakes and other things it would get volcanic, and a few years ago even mine bubbled pretty good, but in just the above rations, sitting on the stove, it has behaved without anything boiling over.

I like this starter as it is natural without having been started with commercial yeast. It has it's own unique mild sour flavor.

The stores are always out of bread....just watched a you tube video...making no knead bread,in a Dutch oven. Looks Great ! Going to try it tomorrow. Any bread makers here ? Got easy recipes?

https://m.youtube.com/watch?v=I0t8ZAhb8lQ

Not sure if this is the same one you posted, Nessie! My wife found it an we are going to give it a try.

Moosetrot

Smear that with buttah!

Nicely done, Nessie!

Moosetrot