Got you 🙌 This is my favorite no-knead sandwich bread—soft, sliceable, and perfect for toast or PB&J. No mixer, no stress.
No-Knead Sandwich Bread (Soft + Fluffy)
Ingredients
- 3 cups (360 g) all-purpose flour
- 1½ tsp salt
- 2 tbsp sugar (or honey)
- 1¼ tsp instant yeast (or active dry)
- 1 cup warm milk (about 110°F / warm to the touch)
- 3 tbsp melted butter or oil
- Optional: 1 egg (makes it extra soft, but totally optional)
Instructions
- Mix
In a large bowl, whisk flour, salt, sugar, and yeast.
Add warm milk, butter, and egg (if using). Stir with a spoon until you get a sticky, shaggy dough. - First Rise
Cover the bowl (plastic wrap or towel).
Let rise at room temp 1½–2 hours, until doubled and bubbly. - Shape
Grease a 9×5 loaf pan.
Scrape dough into the pan (use wet hands or a spatula), roughly smoothing the top. - Second Rise
Cover and let rise 30–45 minutes, until dough is about 1 inch above the pan. - Bake
Bake at 350°F (175°C) for 35–40 minutes.
Top should be golden and loaf should sound hollow when tapped. - Cool
Let cool at least 30 minutes before slicing (hard part, I know).
Pro Tips
- Want softer crust? Brush the top with butter right after baking.
- For whole wheat: use 1½ cups whole wheat + 1½ cups AP, and add 1–2 tbsp extra milk.
- Dough too sticky? That’s normal—no-knead doughs should be.
If you want a same-day version, honey-oat version, or dairy-free swap, say the word 🍞
