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Easy No-Knead Sandwich Bread

A foolproof method of making sandwich bread: simply mix, wait, shape, and bake. This recipe has minimal hands-on time and yields a soft and delicious sandwich loaf.

Take the mystery out of homemade bread with this foolproof no-knead sandwich bread. If you can stir, you can make this recipe.

finished loaf of sandwich bread dusted with flour on cutting board

❤️ Why you’ll love this recipe

Soft and fluffy texture. Even kids and picky eaters will enjoy this soft sandwich loaf.

No-knead! This recipe doesn’t involve kneading dough, which eliminates one of the most challenging parts of baking bread

No special equipment or ingredients. You don’t need a stand mixer or heavy-duty machine to make it. You should have everything you need on hand. You don’t even need bread flour.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

sugar, butter, flour, water, yeast, and salt on marble counter

You’ll need the following for this easy sandwich bread:

  • water
  • melted butter 
  • all-purpose flour
  • sugar
  • salt
  • yeast (instant yeast or active dry yeast are both fine)

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  • a loaf pan (8 1/2 x 4 1/2 x 2 1/2)
  • a large mixing bowl
  • wooden spoon or spatula

🍴Instructions

Step One: mix ingredients

large mixing bowl showing dough being mixed

Mix all the ingredients in a bowl using a wooden spoon. Start with less water. Add more if the bread dough is dry and crumbly. The dough should be slightly sticky and hold together in a ball when you squeeze it.

Step Two: the first rise

bowl of puffy risen bread dough

First, let the dough rise. Cover it with plastic wrap and put it in a warm room for 10-12 hours. Place the dough in the refrigerator if you need to, but it will not rise much there.

Step three: shape

3 stages of shaping bread dough into a lloaf

Shape the dough into a loaf. Transfer dough onto the counter and shape it into a rectangle that is 8 x 16 inches. Make the short side of your rectangle as long as the long side of your loaf pan. Then fold in the corners and roll up your dough in a log.

dough shaped into log and placed into loaf pan

Step Four: final rise and bake

Prepare your baking pan with nonstick cooking spray for the second rise and put the loaf in the prepared loaf pan. Cover the loaf with greased plastic wrap and let it rise in a warm place for 1 hour. The loaf is ready when it rises over the top of the loaf pan at least 1 inch, which will take about an hour. Around half an hour before you want to bake it, turn on your oven to 350 degrees Fahrenheit and put the rack in the center of the oven.

risen load of bread and fully baked loaf dusted with flour

Bake the bread for 30-35 minutes. It needs to be 195 degrees F in the middle. (Check with an instant-read thermometer.)You want the loaf to be golden brown on the outside. Carefully take it out of the loaf pan and allow it to cool on a wire cooling rack for 1 hour. Wait until the bread is completely cool before cutting into it.

🥫 Storage instructions

Homemade bread will stay fresh at room temperature about 2-3 days. For long storage, it freezes very well. Make sure it is completely cool and then wrap the bread tightly in plastic wrap, put it in a sealed bag, and freeze for up to 3 months.

🔍 FAQs

What can you do if the dough is too dry?

If you have a dry dough that won’t come together, add more water one tablespoon at a time.

Do I need to use a stand mixer for this recipe?

No! You just need a wooden spoon.

Can I use a different kind of flour?

Yes! You can mix 1 cup of white and 2 cups of whole wheat flour. However, the loaf will be denser than with all-purpose flour. You can also try adding a little rye flour or substituting bread flour.

What can I do with the to top make it prettier?

Try brushing with an egg wash using a pastry brush. Or sprinkle with coarse kosher salt, sesame seeds, or a little flour.

👩🏻‍🍳 Expert tips

  • Instant yeast dissolves easier and works faster than active dry yeast
  • Don’t be afraid to add more water to your bread dough if needed. It should be sticky! Different brands of flour absorb moisture differently.
  • Let the loaf cool completely before slicing. A warm loaf will crumble and can have a gummy texture inside.

📘 Related Recipes

finished loaf of sandwich bread on wire cooling rack

📖 Here’s the recipe

2 slices of sandwich bread
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Super Simple No-Knead Sandwich Bread

Print Recipe
A foolproof method of making sandwich bread: simply mix, wait, shape, and bake. This recipe has minimal hands-on time and yields a soft and delicious sandwich loaf.
Prep Time:10 mins
Cook Time:45 mins
rising time:12 hrs
Total Time:12 hrs 55 mins
Click here to grab a free seasonal e-cookbook!

Equipment

Ingredients

  • 1⅓-1½ cups lukewarm water
  • 2 tablespoons butter melted and slightly cooled
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • teaspoons salt
  • 1 teaspoon yeast

Instructions

  • Mix all ingredients. Combine the water, melted butter, flour, sugar, salt, and yeast in a large mixing bowl. Start with the lesser amount of water, adding a bit more if the dough seems dry and crumbly. The dough should be slightly sticky and hold a ball.
  • The first rise. Cover the dough with plastic wrap and place the bowl at room temperature to rise until it is very puffy and has doubled in size, for 10-12 hours. In a warm room, the rising time will be shorter. You can place it in the fridge if needed, but it will not rise much in there.
  • Shape into a loaf. Transfer the dough onto a clean countertop and stretch out into an 8 x 16-inch rectangle. Use your loaf pan as your guide and make the short side of your dough as long as the long side of your loaf pan. Tuck in the corners and the top ("shoulders in, head down"), then roll the loaf into a log. Pinch the seams shut.
  • The second rise. Prepare your baking pan with nonstick cooking spray. and place the loaf inside. Cover with greased plastic wrap and allow to rise in a warm place for 1 hour. (A slightly warmed but turned-off oven works well.) The loaf is ready when it rises at least 1 inch over the top of the loaf pan. Towards the end of the rising time, preheat your oven to 350 with the rack in the center.
  • Bake and cool. Bake the loaf for 30-35 minutes, until the center is 195 degrees F. Carefully remove from the loaf pan and allow to cool on a wire rack for 1 hour. Wait until the loaf is completely cool before slicing.

Notes

You can substitute up to 25% of the flour with whole wheat flour while still maintaining a light texture.
Vegetable oil or olive oil can be substituted for the butter for a vegan-friendly loaf.

Nutrition

Calories: 101kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 236mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
Course: bread
Cuisine: American, european
Keyword: beginner white sandwich bread, easy sandwich bread, no knead bread
Servings: 15 slices
Calories: 101kcal
Author: Katie Shaw
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