Introduction
This No-Knead Sandwich Bread is a dream come true for home bakers. With just a few pantry staples, minimal effort, and no kneading required, you’ll have a fluffy, golden loaf that’s perfect for sandwiches, toast, or simply slathering with butter. The dough does all the work while it rests, developing rich flavor and a soft, tender crumb.
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Ingredients
- 3 cups (375 g) all-purpose flour
- 2 teaspoons instant yeast (or active dry yeast)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup (240 ml) warm water (about 100–110°F / 38–43°C)
- ½ cup (120 ml) milk (room temperature)
- 2 tablespoons melted butter or vegetable oil
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Instructions
- Mix the dough:
In a large bowl, combine flour, yeast, sugar, and salt. Add warm water, milk, and melted butter. Stir with a spoon or spatula until a sticky dough forms. - First rise:
Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1½ to 2 hours, or until doubled in size. - Prepare the pan:
Grease a 9×5-inch (23×13 cm) loaf pan with butter or oil. - Shape the dough:
Gently deflate the dough with a spatula (it will be soft and sticky—don’t add extra flour). Scoop it into the prepared loaf pan and smooth the top with a spatula or oiled hands. - Second rise:
Cover loosely and let it rise again for 30–40 minutes, or until the dough is about 1 inch above the rim of the pan. - Bake:
Preheat your oven to 375°F (190°C). Bake for 30–35 minutes, or until golden brown on top and the loaf sounds hollow when tapped. - Cool:
Remove from pan and cool on a wire rack for at least 30 minutes before slicing.
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Tips for Best Results
- Use instant yeast for a faster, more reliable rise.
- For extra softness, brush the top with melted butter right after baking.
- You can mix in 1 tablespoon honey for a slightly sweet version.
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Storage
- Room temperature: Store in an airtight bag or container for up to 3 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before using.