Overnight Sandwich Bread Recipe (Easy, Low-Knead)
If you’ve never tried making sandwich bread at home, starting with my overnight white sandwich bread recipe is great. It’s simple, thanks to its long, slow rise that adds flavor while you’re busy with other things. You’ll get a soft, fluffy loaf perfect for sandwiches, toast, or warm grilled cheese.
The best part is you don’t need any complex methods or a lot of kneading. Just prepare the dough, let it rise overnight, and you’ll get delicious, homemade bread with hardly any work. This yeast bread recipe is one you shouldn’t miss out on. Believe me, after you try this, you won’t go back to buying bread from the store!
Overnight White Sandwich Bread
Equipment
- Loaf pan (standard size)
- Plastic wrap or damp cloth
- Stand mixer with a dough hook (or bread machine, or your hands)
- Mixing bowl
- Measuring cups and spoons
- Wire cooling rack
- Bench scraper or spatula
- Pastry brush
Ingredients
- 3½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2¼ teaspoons instant yeast
- 1 teaspoon salt
- 1 cup water
- ¼ cup vegetable oil or melted butter
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Instructions
- Knead the dough. Combine the flour, sugar, yeast, and salt in a large mixing bowl. Then, slowly add the lukewarm water and vegetable oil (or melted butter). Using a stand mixer with a dough hook, bread machine, or your hands, knead the dough for about 5-7 minutes. The dough should be soft, smooth, and slightly tacky.Tip: The long rise time will further develop gluten, so don’t worry about over-kneading.
- The first rise (overnight fermentation). Cover the bowl with plastic wrap or a damp cloth and leave the dough to rise at room temperature for 8-12 hours, depending on your kitchen’s temperature. The dough may take closer to 12 hours to double in size in cooler environments.
- Shape the loaf. After the overnight rise, your dough should have doubled in size and be full of air bubbles. Then, gently turn the dough onto a lightly floured surface and stretch it into a 9 x 18 inches rectangle. Next, tuck the corners neatly, then roll the dough from the top down into a log. Pinch the seam to seal the loaf tightly.Tip: Lightly flatten the dough before rolling for an extra smooth shape.
- The second rise. Lightly grease a standard-sized loaf pan with nonstick spray or melted butter. Place the dough seam-side down into the prepared pan. Cover it loosely with greased plastic wrap or a damp cloth. Let it rise in a warm place (like a turned-off oven) for 1-2 hours or until the dough has risen about 1 inch above the rim of the pan.Tip: Preheat your oven to 350°F (230°C) for about 30 minutes before the dough completes its second rise.
- Bake the bread. Once risen, bake the bread for 30-40 minutes or until the top is golden brown and the internal temperature of the bread reaches between 190°F and 210°F. Remove from the oven and immediately turn the loaf onto a wire cooling rack. Allow it to cool completely before slicing.Optional: Brush the top of the bread with melted butter right before or after baking for a softer crust. Alternatively, dust with flour before baking for a rustic look.
- Slice and serve. Once the bread has completely cooled, slice it into even pieces with a serrated knife. Serve it as sandwich bread, toast, or however you like!
Video
Notes
Nutrition
I find making my bread at home incredibly rewarding, especially with this simple recipe. All I need are a few basic ingredients and a bit of patience. I end up with a soft, fluffy loaf perfect for everything. The magic happens with the slow, overnight rise. While I’m asleep, the dough works on its flavor and texture, so all I have to do in the morning is shape it, let it rise a bit more, and then bake. It’s an easy, nearly effortless way to enjoy fresh homemade bread.
If you enjoy making bread with the help of a bread machine, check out my recipe for Bread Machine Sourdough. It’s a simple way to create a tangy sourdough loaf with all the convenience of your bread machine.
I hope it brings you as much joy as it does for me. You might enjoy my Sourdough White Sandwich Bread if you love making homemade bread and want a tangier flavor. It has a similar soft texture but with that signature sourdough flavor, and it requires a bit of care from a starter.
Key Ingredients and Tools
Here’s a list of key ingredients and tools you should gather before starting your bread:
waisnova Serrated Bread Knife with Sheath 8 Inch, Sharpness Blade, Ease of Use, Premium Bread Knife for Homemade Bread with Ergonomic Wood Handle and Bread Bagwegreeco Reusable Bowl Covers – Set of 3, Grey LeafBread Box for Kitchen Countertop – Extra Large Keeps 2+ Loaves Fresh – White Metal Bread Storage Container Bin for Modern Farmhouse Kitchen
- Instant Yeast: It’s faster than active dry yeast because you can mix it directly with your dry ingredients without proofing it first. This makes your dough rise well, especially overnight. If you only have active dry yeast, it’s fine to use that. Just dissolve it in warm water before adding it, and give the dough more time to rise.
- All-Purpose Flour: This flour has the perfect protein level for a soft loaf that holds together well. It’s easy to find in stores, and mixing whole wheat flour in half will give the bread a fuller texture, though it might turn out a bit heavier.
- Vegetable Oil or Melted Butter: Adding these fats makes your bread stay soft. For a different taste, you can use melted butter or olive oil instead, which might make the bread taste richer.
- Loaf Pan: A standard loaf pan works best for that classic sandwich bread shape. If you don’t have one, any similar-sized baking dish will do, though your bread’s shape might differ slightly.
- Plastic Wrap or a Damp Cloth: You’ll need this to cover your dough while it rises. Plastic wrap is convenient, but a damp cloth works well and keeps the dough from drying.
Keeping these ingredients and tools ready will help your bread-making process smoothly and yield delicious results every time!
Chicago Metallic Commercial II Traditional Uncoated 1-Pound Loaf Pan –Checkered Chef Cooling Rack – Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking – 8” x 11 ¾Saf Instant Yeast, 1 Pound Pouch (2-Pack)
Troubleshooting and Help
Absolutely! You can mix in herbs like rosemary or thyme or sprinkle seeds like sesame or poppy seeds on top before baking. Just keep in mind that adding extras may slightly change the texture of the bread, but it’ll be delicious! If you want to spice things up and try something with a little bold flavor, try my recipe for Jalapeño Cheddar Sourdough.
You could try using a 1:1 gluten-free flour blend, but be aware that gluten-free breads usually need extra binding agents (like xanthan gum) to help with texture and structure. The results might differ slightly, but it’s worth a shot if you’re up for experimenting!
No worries! You can use any similar-sized baking dish. The shape might be slightly different, but it’ll still taste great. If you have a cast iron skillet or even a cake pan, give those a try!
Don’t panic! If the dough hasn’t risen much overnight, it could be due to cooler temperatures or old yeast. Try giving it more time in a warmer spot, like near a window with sunlight or inside your oven with just the light on. As long as the yeast is still active, it’ll eventually rise.
Yes, milk instead of water will give the bread a richer, slightly sweeter flavor and a softer crumb. It’s a great option if you’re looking for extra tenderness, but either way works!
Yes, it might slow down the rise, but don’t worry! If your kitchen is cool, let the dough rise a bit longer, closer to 12 hours instead of 8. You can also try placing the dough in a warm spot, like inside your oven, with the light on.
The top should be golden brown, but to be sure, you can check the internal temperature with a thermometer. The bread is done when it reaches between 190°F and 210°F. If you don’t have a thermometer, tap the bottom of the loaf—if it sounds hollow, it’s ready!
I get it—waiting can be tough when your kitchen smells like fresh bread! But trust me, it’s worth it. Slicing too early can make the inside a little gummy, so give it time to cool completely. If you’re really in a rush, wait at least 30 minutes.
I hope you find making this bread as enjoyable as I do. It’s easy, dependable, and a fantastic method for having fresh, homemade bread with minimal hassle. With a handful of simple ingredients and patience, you’ll end up with a tender and tasty loaf that’s great for sandwiches, toast, and whatever else you fancy. Try it out, and you’ll have your bread at home anytime you want.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
l am just worried about your temperature guide. You said the temperature should be and l quote “Preheat your oven to 350°F (230°C).” 350°F should be between 175/180°C. l think l will give this recipe a try. Kind regards, Elza.
Hello, made both whole wheat bread and all purpose one, both didn’t rise over night, so I read your page, and put them in a warm oven for like 10 mins and got them out, do I have to let them rise another 8-12 hours to see if they work?
hey naomi,i’d give leave them at room temp, you should see a difference soon!
I use the same ingredients for making regular (not overnight) bread…won’t the first rise overflow if I let it sit for 12 hours?
I’ve been trying to not buy store-bought bread and make my own to stay away from processed food, additives, and ingredients I don’t want in my family’s bodies. This is a really great recipe, nice and spongy. I’ve tried other recipes and it’s been hit or miss – clearly mostly miss because I was still searching. But this one is really good. I’m printing it to keep in my arsenal. Thanks so much for sharing! Oh, and I doubled the recipe to make 2 loaves and had no issues.
Trusting your recipe for company tomorrow. Will report back. Thank you. It’s 10pm so letting it settle overnight.