When Morning Cravings Hit: No Knead Sweet Bread to the Rescue

There’s something about the smell of fresh bread that instantly changes the atmosphere in a house. This no knead sweet bread isn’t just any loaf; it’s the kind of bread that invites you to slow down and savor the morning. It’s soft, lightly sweetened, and surprisingly easy to pull together, even if you’re not much of a baker.

One morning, I started this bread before breakfast, fully expecting to rush out the door. But the dough, resting quietly under a towel, seemed to slow time down for me. I remember glancing at my phone, half-distracted by a buzzing message, while the scent of vanilla and warm butter began to tease my senses from the kitchen. The dough was sticky, a little unruly, and I hesitated before shaping it—no kneading, they said, but it felt awkward not to dive in. Still, I let it be, and the results were worth the patience.

By the time it baked to golden perfection, the house felt like a small bakery. I sliced into it, the crumb tender and slightly sweet, perfect with a pat of butter or a swipe of jam. It’s strangely comforting to know you can make something this good without fuss. Even if you’re juggling a million things, this bread waits for you to catch up.

• Soft and slightly sweet, ideal for breakfast or a cozy snack.
• Minimal effort with no kneading makes it beginner-friendly.
• It’s simple — and that’s kind of the point.
• Requires a few hours to rise, so it’s a good recipe to start early or plan ahead.

Don’t worry if your kitchen isn’t perfectly quiet or your timing isn’t exact; this bread doesn’t mind a little imperfection. It’s forgiving and ready to be a part of your day, however it unfolds.

No Knead Sweet Bread

Print Recipe

A simple and delicious no knead sweet bread recipe that yields a soft, slightly sweet loaf perfect for breakfast or snacks. This easy-to-make bread requires minimal effort and no kneading, making it ideal for beginner bakers.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 50 minutes
• Yield: 8 slices

Ingredients

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3 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon instant yeast
1 cup warm milk (110°F / 43°C)
1/4 cup unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract

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Instructions

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and instant yeast until well combined.
In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a sticky dough forms and all flour is incorporated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 4 hours, or until doubled in size and bubbly.
After the dough has risen, lightly flour a clean surface and turn the dough out onto it. Gently shape the dough into a round loaf without kneading.
Place the shaped dough onto a parchment-lined baking sheet. Cover loosely with a kitchen towel and let it rest for 30 minutes to rise again.
Preheat the oven to 375°F (190°C).
Optionally, lightly dust the top of the loaf with flour and make a few shallow slashes on top with a sharp knife.
Bake the bread in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.

Kitchen Notes: You don’t need any fancy equipment here—just a bowl and something to stir with. While the recipe calls for shaping the dough into a round loaf, I sometimes just pat it into a rough oval, and it still bakes up nicely. For serving, this bread pairs wonderfully with a smear of honey or alongside fresh fruit. If you’re feeling adventurous, a pinch of cinnamon or a handful of chopped nuts stirred into the dough can add a subtle twist — though I haven’t tried all these variations myself, so maybe test it out one weekend morning.

FAQ: Can I use different types of flour? I usually stick to all-purpose for this, but whole wheat might work with a longer rise. Does it freeze well? Yes, wrap it tightly and thaw at room temp before slicing. How long does it keep fresh? Best within three days, or freeze to extend that.

Give this no knead sweet bread a try when you want a homemade touch without the fuss. It’s one of those recipes that quietly turns simple ingredients into comfort you can taste.