Here’s a super easy No-Knead Sandwich Bread that bakes up soft, sliceable, and perfect for toast or sandwiches 🍞
No-Knead Sandwich Bread
Ingredients
- 3 cups (360 g) all-purpose flour
- 1½ teaspoons salt
- 1 tablespoon sugar (or honey)
- 2¼ teaspoons (1 packet) instant or active dry yeast
- 1¼ cups (300 ml) warm water (about 100–110°F / 38–43°C)
- 2 tablespoons oil or melted butter (for softness)
Instructions
- Mix the dough
In a large bowl, whisk flour, salt, sugar, and yeast.
Add warm water and oil/butter. Stir with a spoon until a sticky, shaggy dough forms. - First rise (hands-off!)
Cover the bowl with plastic wrap or a damp towel.
Let rise at room temperature for 1½–2 hours, until doubled and bubbly. - Shape
Grease a 9×5-inch loaf pan.
Scrape dough into the pan (no punching down needed).
Smooth the top with wet fingers or a spatula. - Second rise
Cover loosely and let rise 30–45 minutes, until dough crowns about 1 inch over the pan. - Bake
Preheat oven to 375°F (190°C).
Bake 35–40 minutes, until golden brown and sounds hollow when tapped. - Cool
Remove from pan and cool completely before slicing (this part is hard, I know).
Tips & Variations
- Extra soft bread: Brush the top with melted butter right after baking.
- Whole wheat: Replace up to 1 cup of flour with whole wheat flour.
- Milk version: Swap water for warm milk for richer bread.
- Seeded top: Brush with water or egg wash and sprinkle oats or seeds before baking.
If you want a same-day version, overnight fridge rise, or a no-yeast quick bread, tell me your vibe and I’ll tweak it. 😊
