Here’s a foolproof No-Knead Sandwich Bread recipe — soft, fluffy inside with a tender golden crust. Perfect for toast, sandwiches, or just slathering with butter. No stand mixer or kneading required!
🍞 Best No-Knead Sandwich Bread
✅ Makes: 1 loaf (9×5″ pan)
⏱️ Time:
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Active: 10 minutes
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Rise: ~2–3 hours
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Bake: 35–40 minutes
Ingredients:
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3 cups (375g) all-purpose or bread flour
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2 tsp instant yeast (or active dry yeast*)
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1½ tsp salt
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1 tbsp sugar (optional, helps browning and flavor)
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1¼ cups (300ml) warm water (about 100–110°F / 38–43°C)
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1 tbsp olive oil or melted butter (optional, for softer crumb)
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Butter for greasing and brushing the top (optional)
If using active dry yeast, dissolve it in the warm water with the sugar first. Let it sit 5–10 minutes until foamy.
Instructions:
1. Mix the Dough
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In a large bowl, combine flour, yeast, salt, and sugar (if using).
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Add warm water and olive oil (if using).
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Stir with a spoon or spatula until a shaggy dough forms — no dry flour patches.
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The dough will be sticky and rough — that’s perfect!
2. First Rise (Bulk Fermentation)
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Cover the bowl with plastic wrap or a damp towel.
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Let it rise at room temperature for 2 to 3 hours, or until doubled in size and bubbly on top.
3. Shape the Dough
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Lightly grease a 9×5″ loaf pan.
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Use a spatula or floured hands to gently deflate the dough.
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Scrape it into the loaf pan and smooth the top with oiled or wet hands.
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Optional: lightly brush top with melted butter or oil.
4. Second Rise (Proof)
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Cover loosely and let rise again for 45–60 minutes, or until the dough rises about 1 inch above the rim of the pan.
5. Bake
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Preheat oven to 375°F (190°C).
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Bake for 35–40 minutes, until the top is golden and the loaf sounds hollow when tapped.
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If the top is browning too quickly, tent with foil in the last 10 minutes.
6. Cool
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Let the bread cool in the pan for 10 minutes.
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Turn out onto a wire rack to cool completely before slicing (if you can wait!).
🍞 Tips & Variations:
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Softer Crust: Brush with butter immediately after baking.
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Whole Wheat Version: Replace 1 cup flour with whole wheat flour and add 1 extra tbsp of water.
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Add-ins: Fold in seeds, oats, or herbs after first rise.
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Storage: Wrap well and store at room temp for 3–4 days or freeze slices for up to 2 months.