My favorite homemade bread is chewy, soft, and covered in cinnamon sugar. No kneading required!
I am so excited about this bread! For many reasons.
1) There’s no kneading involved at all. 2) It is so chewy, so soft, and so fluffy. 3) It has a cinnamon-sugar crusted crust on top. 4) And this bread makes one heck of a peanut butter and jelly sandwich, tastes wonderful out of the toaster with melty butter, and creates the best slightly sweet grilled cheese sandwich I’ve ever had.
This homemade bread is not hard to make. It is just involved, which shouldn’t scare you! It’s timely and has a few steps, but as long as you read through the whole recipe before starting and follow each step, you’re guaranteed it will be a simple success. Plus, the smell and taste of homemade bread is unparalleled to anything you could ever buy at a store.
This is truly an easy bread to make, especially if you fear yeast breads. There is no hand-shaping, no kneading, no mixer, and the preparation is a cinch. Minimum, cheap ingredients and straight-forward instructions. Trust me, you have to try this. The results are incredible for the minimum effort made. The texture? Fluffy as can be. The crust? Hearty and crunchy on the edges (perfection in my mind!). The interior is soft and sweet, but not overly so. I love that the dough is only sweetened with honey.
Homemade bread can be difficult to master, but it doesn’t have to be. This is my favorite easy no-knead recipe for making bread at home. No bread maker required.
- 2 and 3/4 cups bread flour (spoon & leveled), plus 1/2 cup extra as needed in step 3
- 1 cup old-fashioned whole rolled oats (or quick oats)
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons salt
- 1 and 1/4 teaspoons instant active dry yeast
- 1/2 cup honey
- 2 Tablespoons vegetable oil
- 1 and 1/2 cups + 1 Tablespoon cold water
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon granulated sugar
- In a large bowl, toss together the bread flour, oats, cinnamon, salt, and yeast. Set aside. In a small bowl, whisk the honey and oil together. Add the cold water. Add the wet ingredients to the dry ingredients, stirring with a wooden spoon. Scrape down the sides as needed with a rubber spatula. If the dough seems stiff, add more cold water (1 Tablespoon at a time) until the dough is soft again. The dough should not be dry because the oats will soak up moisture. It will look a bit slick on top.
- Spray the top of the dough with nonstick spray or lightly coat with oil. Cover the dough tightly with plastic wrap and allow to rise at cool room temperature (about 70F degrees) for 12 hours. I allowed it to rise overnight.
- Grease a 9×5 loaf pan. Set aside. The dough will have risen quite a bit after 12 hours. Using a wooden spoon or rubber spatula, stir in enough more bread flour to yield a hard-to-stir consistency – I used 1/3 – 1/2 cup more bread flour. Coat your spatula with non-stick spray and fold the dough in towards the center all the way around. Place the dough into prepared loaf pan. Brush the top of the bread with oil or nonstick spray and smooth out the surface. Using a sharp knife coated in oil or nonstick spray, slash a 1/2 inch cut into the center of the top of the loaf. Cover the pan with non-stick spray coated plastic wrap and allow to rise for 1-3 hours in a slightly warm environment.
- For the topping: The dough is ready after it has risen about 1/4 inch above the pan’s edges. Remove the plastic wrap and sprinkle the top of the loaf with cinnamon and sugar.
- Adjust the oven rack to the lower third position. Preheat to 375°F (191°C).
- Bake the bread on the lower rack for 35 minutes. Remove from the oven and cover with foil. Continue to bake the bread for another 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean. Allow the bread to cool in the pan, placed on a wire rack, for about 15 minutes. Remove the bread from the pan and allow to cool completely on a wire rack before slicing. Serve cool or toasted. Bread stays fresh at room temperature, covered, for 3 days. Bread freezes well for up to 2 months.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Keywords: no knead bread, honey oat bread