While you’re writing or doing revisions, you can make this delicious bread recipe. It takes a minimum of 4 hours to rise so you can leave it sit while you write or you can make it and let it sit over night. Although I love to knead bread, it’s nice not to knead while writing — prevents sticky fingers! All the better for typing your creative endeavors.

There are different variations on this recipe (PBS has one) but this is the one my sister & I use. I like to tease my sister though because she texted me the recipe recommending 5/8 cup. I’m not so great at maths so I thought: what the heck is 5/8 of a cup!? Yeah, um, no. Total typo.

3 cups all purpose flour
1 packet instant yeast
2 tsp kosher salt
1 5/8 (hahaha) cup very warm water {I did 1 1/2}
(I use 1/4 cup olive oil and remainder water)

Mix together with fork
Cover bowl with Saran Wrap and let rest in warm (70+) area for 4 hours (longer is fine)

Put in pot with lid (cover bottom with parchment paper so doesn’t stick)
Start in cold oven
30 minutes at 450
Remove cover turn down to 400 and cook another 25-30 minutes

It goes fantastic with a bowl of turkey chili (homemade) and Stella Artois! But my husband —


Yeah this is what my husband did with the chili!


published writer, mom, wife, reader, mystery geek, history lover & caretaker of one crazy lovable border collie and 3 rescued tree frogs.