Here’s a reliable, soft, and crusty No-Knead Sandwich Bread recipe—perfect for homemade sandwiches without the hassle of kneading.
No-Knead Sandwich Bread
Makes 1 loaf
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 1/4 tsp salt
- 1/2 tsp instant yeast
- 1 1/4 cups (300 mL) warm water (about 100–110°F / 38–43°C)
- 1 tbsp sugar or honey (optional, for slightly sweet bread)
- 1 tbsp olive oil or melted butter (optional, for softer crust)
Instructions
1. Mix the dough
- In a large bowl, whisk together flour, salt, and yeast.
- Add warm water (and sugar/honey if using). Stir with a wooden spoon until a sticky dough forms.
- If using olive oil, stir it in now.
2. First rise (no kneading required)
- Cover the bowl with plastic wrap or a clean towel.
- Let dough rest at room temperature for 12–18 hours (or overnight). The dough will become bubbly and doubled in size.
3. Shape the loaf
- Lightly flour a work surface.
- Gently turn dough out and fold it over itself a few times to form a rough loaf shape.
- Place in a greased 9×5-inch loaf pan (or on a parchment-lined baking sheet for a freeform loaf).
4. Second rise
- Cover and let rise 1–2 hours, until slightly puffy.
5. Bake
- Preheat oven to 425°F (220°C).
- If desired, brush the top lightly with water or milk for a softer crust.
- Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
6. Cool
- Remove from pan and let cool completely on a wire rack before slicing.
Tips
- For sandwich bread with a softer crust, cover the loaf loosely with foil after 15 minutes of baking.
- You can mix in seeds (sesame, sunflower) or oats for added texture.
- Store in an airtight bag at room temperature for 3–4 days, or freeze slices for longer storage.
If you want, I can give a foolproof “ultra-soft no-knead sandwich bread” version that stays fluffy and sliceable for sandwiches, almost like bakery bread. Do you want that?