Super Simple No-Knead Sandwich Bread

5 from 2 votes

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 Time10

Cook Time45

rising time12

Total Time12 55

Course: Bread

Cuisine: American, european

Keyword: beginner white sandwich bread, easy sandwich bread, no knead bread

Servings: slices

Calories: 101kcal

Author: Katie

Equipment

Loaf pan
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

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