There’s a universal language that everyone loves: the aroma of freshly baked bread. One of my fondest childhood memories is of my mom in the kitchen, kneading bread dough. When we lived on a farm in rural St. Peter, Minnesota, running to town for a loaf of bread wasn’t an option. So, my mom baked bread every week. 

I loved watching her hands work the dough, falling into a rhythm like waves gently lapping the shoreline. She’d give each of us kids a small pile of dough to practice kneading, making us feel so grown-up. 

Now, as an adult, I cherish the process of kneading. Using the heels of my hands, I gently push the dough away, then pull it back, rocking back and forth, toe to heel. Push, pull, stretch, and repeat. The rhythm feels meditative, a chance to let my mind wander. 

But let’s be honest: life doesn’t always leave time for the art of kneading. Sometimes, you need fresh bread and have a day that keeps moving. The answer? No-Knead Bread. 

This simple, versatile recipe lets you get creative or keep it basic—whatever suits your mood. These crisp fall days are the perfect time to bake a loaf. Here’s what I do: I take five minutes to mix the dough before heading out for a walk or raking leaves. I leave the dough to rise in the oven with just the oven light on—an ideal, slightly warm spot. When I return, it’s ready to bake. 

A quick note of caution: if you’re using a Dutch oven, remember that the lid gets very, very hot. Be careful when removing it to place your dough and parchment paper into the pot. I’ve heard horror stories of people grabbing the lid barehanded—don’t be one of them! 

The hardest part of this recipe? Waiting for the bread to cool. Technically, you should let it rest for 10 minutes to avoid squishing the loaf as you slice it. I’ll admit, our bread rarely makes it the full 10 minutes. But if you can’t resist, go ahead—slice off a hunk and enjoy. Trust me, it’s worth it. 

A friend texted me and said she thought Maple, Brown Sugar Butter would be tasty on this warm bread well, I must agree so this is what I came up with. And Katherine, you are correct. Sumptuous!

Maple, Brown Sugar Butter

1/2 cup or 1 stick, unsalted butter softened

2 tablespoons brown sugar light or dark

½ cup maple syrup

Place ingredients into small bowl. Whip together for 2-3 minutes.

ENJOY!

NO KNEAD Yeast Bread

 Prep: 5 minutes 

 Cook: 40 minutes 

Rising: 2 hours 

Ingredients:

3 cups (450g) flour, bread or plain/all purpose. I used ½ bread flour and ½ all-purpose flour.  

2 tsp instant or rapid rise yeast 

2 tsp kosher salt 

1 ½ cups warm tap water, (105 to 115°F) I let the warm tap water run over my wrist and when it feels like no water at all on my wrist, I find that’s the correct temperature. I proof my yeast in a separate bowl to make the yeast will rise. Using a small bowl or cup I place my warm water and sprinkle my yeast into the warm water. I stir it a couple of time to make sure the yeast is all wet and then I sprinkle about ½ teaspoon of sugar to give the yeast something to eat, a quick burst of “food” and it will cause the yeast to bubble, and you know it the yeast is alive and working.  

Optional added ingredients:

Cranberry / Walnut Bread

¼ cup roughly chopped dry cranberries (plumbed in warm water before draining and chopping)

¼ cup roughly chopped walnuts

Rosemary Bread

1 Tbsp. rosemary

1 clove of minced garlic

Instructions:

Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, with a wooden spoon mix until all the flour mixture is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust consistency of batter by adding up to a ¼ cup of flour it’s too runny. Optional ingredients are added now and blend in.

Rise: Cover with a dish towel, I leave the dough to rise in the oven with just the oven light on—an ideal, slightly warm spot. Or you can leave the bowl on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. At this point you can place the bowl of dough in the refrig overnight or up to three days. When it comes time to bake make sure to let the dough warm up on the counter for 45-60 minutes.  This added time in the refrig will result in more sour dough tasting bread.

Preheat to 450°F 30 minutes prior to baking.  Place Dutch oven in oven with lid on. You want your pot as hot as the oven when you place your dough on the parchment paper in the pot.

Shape dough: Sprinkle work surface with 1 tbsp. flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.

Using a dough scraper or spatula fold the sides inwards to roughly form a roundish shape. Don’t worry too much about its shape or form here it will deflate.  

Transfer to paper: Slide a large piece of parchment paper (not wax paper) next to the dough, then flip the dough upside down onto the paper, seam side down, smooth side up. You will slide or push it towards the middle, then reshape it into a round shape. 

Dough in pot: Remove hot dutch oven from oven will be very hot. Use paper to place dough into pot, place lid on.

Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

Cool on a cooling rack for 10 minutes before slicing.