Here’s a Best No-Knead Sandwich Bread recipe that delivers a soft, tender crumb and a golden crust — perfect for toast, sandwiches, or just warm with butter. No stand mixer. No kneading. Just stir, rise, and bake!
🍞 Best No-Knead Sandwich Bread
🕒 Total Time: ~3½ to 4 hours (mostly hands-off)
Yields: 1 loaf (9×5-inch)
🧾 Ingredients:
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3 cups (375g) all-purpose flour (or bread flour for more chew)
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2 tsp instant yeast (or 1 packet, 7g)
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1½ tsp salt
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1½ tbsp sugar or honey
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1 cup warm water (about 110°F / 43°C)
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⅓ cup milk (or use all water if needed)
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2 tbsp neutral oil or melted butter
🔪 Instructions:
1. Mix the dough (no kneading):
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In a large bowl, whisk together the flour, yeast, salt, and sugar.
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Add warm water, milk, and oil.
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Stir with a spatula or wooden spoon until a shaggy dough forms and no dry flour remains.
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Cover the bowl with a towel or plastic wrap and let it rise in a warm spot for 1½ to 2 hours, or until doubled.
2. Shape & second rise:
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Grease a 9×5-inch loaf pan.
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Lightly flour your hands and transfer the dough onto a floured surface. Gently shape into a log (just enough to fit the pan — don’t deflate too much).
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Place in the pan, cover loosely, and let rise again for 45–60 minutes, or until the dough domes about 1 inch over the pan.
3. 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 and it sounds hollow when tapped on the bottom.
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Optional: Brush top with butter right out of the oven for a soft, flavorful crust.
4. Cool completely:
Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool fully before slicing for clean cuts.
💡 Tips:
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Storage: Wrap in foil or store in a bread box for 3–4 days, or freeze slices.
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Add-ins: Try a swirl of cinnamon, a handful of seeds, or a bit of shredded cheese in the dough.
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Richer version: Replace water with all milk and use butter instead of oil for a brioche-like softness.