If you’ve ever wanted fresh bread without the whole kneading marathon, this no knead sweet bread might just become your new go-to. It’s the kind of recipe that feels like a little secret—simple enough to toss together quickly, then let time do its magic while you go about your morning. The aroma that fills your kitchen when it’s baking? Honestly, it’s the kind of smell that makes you want to sit down right then and there with a cup of coffee and a slice, no matter what time it is.
One morning last weekend, I tried this recipe after a slow start. I wasn’t exactly sure if I’d let it rise long enough, partly because I got distracted by a phone call and then forgot to check the timer. But when I finally pulled it out of the oven, the crust was golden and soft, and the crumb was tender with just the right hint of sweetness. It wasn’t perfect—there were a couple of tiny cracks on top—but that just made it feel homemade, you know? I ended up eating two slices before noon, slathered with butter and a drizzle of honey. It felt like a gentle way to start the day.
Why You’ll Love It:
– It’s hands-off for the most part — you mix, wait, and bake, with no kneading stress.
– The sweet, soft crumb works beautifully for breakfast or a snack without being overly sweet.
– You can sneak this into your routine even if mornings are usually hectic.
– It’s simple — and that’s kind of the point. No fancy ingredients or techniques needed.
– The bread doesn’t keep forever, so it’s perfect for when you want something fresh and easy without leftovers piling up.
If you’re worried about the rising time or timing things with your morning, don’t sweat it too much. I usually let mine go a little longer if I’m not ready to pop it in the oven, and it seems to behave just fine. Just keep an eye on it so it doesn’t overproof.
PrintNo Knead Sweet Bread
A simple and delicious no knead sweet bread with a soft crumb and subtle sweetness, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8
Ingredients
3 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon instant yeast
1 cup warm milk (110°F)
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast until well combined.
In a separate bowl, mix the warm milk, melted butter, egg, and vanilla extract until fully blended.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a sticky dough forms and no dry flour remains.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 1 hour 30 minutes, or until doubled in size.
Preheat the oven to 375°F (190°C). Lightly grease a 9×5 inch loaf pan.
Gently transfer the dough into the prepared loaf pan, smoothing the top with a spatula.
Bake the bread in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.
Kitchen Notes:
You don’t need any special equipment here — just a bowl and a loaf pan will do. I like to serve this bread toasted lightly with butter or jam, but it also pairs surprisingly well with a little cream cheese if you want something less sweet. Sometimes I’ve tossed in a handful of cinnamon or swapped vanilla extract for almond to mix things up, though I haven’t tested all those variations enough to swear by any. Also, if you’re feeling adventurous, a sprinkle of chopped nuts on top before baking adds a nice texture.
FAQ:
Q: Can I use a different type of milk?
A: I usually stick to whole milk for richness, but skim or non-dairy milks work; just keep it warm.
Q: What if I don’t have instant yeast?
A: Active dry yeast can substitute, but you’ll want to activate it in warm water first and maybe allow a bit more rising time.
Q: Can I freeze the bread?
A: Yes, wrap it tightly and freeze for up to a month. Thaw at room temperature before slicing.
Q: Is this bread good for sandwiches?
A: Sure, but it’s softer and sweeter than typical sandwich bread—great for breakfast sandwiches or with mild fillings.
Give it a try next time you want something fresh and fuss-free. You might find yourself reaching for it more often than you expect.