Here’s a simple and reliable No-Knead Sandwich Bread recipe — soft, fluffy, and perfect for toast or sandwiches. You don’t need a stand mixer or any kneading, just a bit of time and patience.
🍞 No-Knead Sandwich Bread Recipe
Yields: 1 standard loaf
Time:
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Active: 10 minutes
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Rise: ~2–3 hours (1st rise), ~45 minutes (2nd rise)
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Bake: 35–40 minutes
Ingredients:
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3 cups (375g) all-purpose flour
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2 tsp (6g) instant yeast (or active dry, see notes)
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1½ tsp salt
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1 tbsp sugar (optional, helps feed the yeast)
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1¼ cups (300ml) warm water (~100–110°F or 38–43°C)
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2 tbsp neutral oil (e.g., canola, vegetable, or light olive oil)
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Soft butter or oil for greasing
Instructions:
1. Mix the Dough
In a large bowl, combine:
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Flour
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Yeast
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Salt
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Sugar (if using)
Add warm water and oil. Stir with a wooden spoon or spatula until everything is incorporated into a sticky, shaggy dough. Don’t knead!
2. First Rise (Bulk Fermentation)
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Cover the bowl with a clean towel or plastic wrap.
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Let it rise in a warm place for 2 to 3 hours, or until doubled in size and bubbly.
3. Shape and Pan
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Grease a standard 9×5-inch (or 8½x4½-inch) loaf pan.
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Using a spatula or well-oiled hands, gently deflate the dough and scrape it into the pan. Smooth the top with wet fingers or a spoon.
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Cover loosely with a towel or lightly greased plastic wrap.
4. Second Rise
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Let it rise again for about 45 minutes to 1 hour, 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, or until golden brown on top and the loaf sounds hollow when tapped.
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Optional: Brush with butter right after baking for a soft, flavorful crust.
6. Cool
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Let the bread cool in the pan for 10 minutes, then remove and cool completely on a rack before slicing.
🔁 Notes:
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Instant yeast can be mixed directly into the flour. If using active dry yeast, dissolve it in the warm water with sugar first and let it sit for 5–10 minutes until foamy.
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This recipe works well with a mix of half whole wheat flour, though you may need a touch more water.
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For a softer crust, cover the bread with a towel while it cools.
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Keeps at room temp for 3–4 days or can be sliced and frozen.