I don't care right now, so I'll probably use a casserole dish which is about as close as I can get. I'll look into no-knead to start, it'll depend on exactly how much time I'm saving by not kneading I guess. I have regular flour (as in, I have no idea about different sorts of flour) so I will make sure to bake Regular Flour Bread.If you don't really care about the shape of the loaf, then you might not need a loaf pan at all. I wouldn't add honey at random intervals. I would add it at the beginning so that I could see how active it makes the yeast. Basically, that's food for the yeast.
You could use a casserole, or maybe even just some baking paper depending on the dough (it's pretty cheap). The thing with kneading is that it takes a little bit of time to get the feel for. Also, the bread will need to time rise and then get punched down (perhaps several times), even in many no knead recipes. One other thing: if you don't have a sifter, you should get one. Otherwise your breads will come out hard and dense.
Well I used to sort of knead pizza dough when I was a poor high school student. It's a bit different, but I'm not entirely without experience. Unfortunately they did the first part for us so I'm out to sea there. As far as a sifter, I refuse to spend money on something I'll only use occasionally, but I have a fairly fine sieve that I can probably improvise with. I don't think there's much difference honestly.