Take the mystery out of homemade bread with this foolproof no-knead sandwich bread. If you can stir, you can make this recipe.
Table of contents
❤️ 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.
🧂 Ingredients
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.
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)
🥣 Equipment
- 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
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
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
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.
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.
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
If you have a dry dough that won’t come together, add more water one tablespoon at a time.
No! You just need a wooden spoon.
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.
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
📖 Here’s the recipe
Equipment
- Plastic Wrap
Ingredients
- 1⅓-1½ cups lukewarm water
- 2 tablespoons butter melted and slightly cooled
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1½ 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
Nutrition
So wet and sticky I can’t even begin to form it into a ball. What am I doing wrong?!?
add a bit more flour. sticky is fine, but it should hold a loose ball.
Is the 10 hour an absolute minimum?? Because I’m making this for the first time and it’s risen quite a bit. I would say it’s just about doubled and it’s been 4 hours.
if your kithcen is warm it might go faster. you can also put it in the fridge to slow it down. once it’s doubled you make on to the next step.
This is the absolutely best no knead bread. I tried 2 other recipes with less time to rise but found them very dense and terrible for sandwiches. Yesterday I went back to this recipe and it is our favorite. Thank you for the best bread. I make a loaf every other day my husband likes this for his sandwiches. ❤️
Aw thank you Sandy! So glad you and hubby enjoy the recipe! 🙂
I was wondering the same about the bread flour? I’m gonna try half-and-half. Half enriched unbleached and half unbleached bread flour.
yes should be just fine! slightly denser texture but still delicious. 🙂
Katie, can bread flour be substituted for the all purpose flour in bread recipes?