The Best No-Knead Sandwich Bread Recipe (Soft, Fluffy & Foolproof!)
There’s nothing quite like the smell of freshly baked bread filling your kitchen. But for many home bakers, the idea of kneading dough feels intimidating and time-consuming. That’s where this no-knead sandwich bread comes in — it’s a game-changer!
This recipe is soft, fluffy, golden, and perfect for everyday sandwiches or toast. You don’t need any special equipment, no stand mixer, and definitely no kneading. All you need is a bowl, a spoon, and a little patience while the dough rises. The slow rise develops flavor naturally, giving you a loaf that tastes just as good as one from a bakery.
Ingredients
- 3 ½ cups (440g) all-purpose flour (bread flour works too)
- 2 teaspoons instant yeast (or active dry yeast – see notes)
- 2 teaspoons salt
- 2 tablespoons sugar (or honey for natural sweetness)
- 1 ¼ cups (300ml) warm water (around 100°F / 38°C)
- 2 tablespoons olive oil or melted butter (adds moisture and richness)
- 1 tablespoon milk (for brushing the top, optional)
Step-by-Step Instructions
1. Mix the Dough
In a large mixing bowl, combine flour, yeast, salt, and sugar. Add warm water and olive oil. Stir with a wooden spoon until the mixture forms a sticky, shaggy dough. Don’t worry if it looks messy — that’s exactly what we want.
2. First Rise (Bulk Fermentation)
Cover the bowl with plastic wrap or a damp towel. Let the dough rise at room temperature for 2–3 hours, or until it has doubled in size. For the best flavor, place it in the refrigerator overnight (8–12 hours).
3. Shape the Dough
Once the dough has risen, gently punch it down to release air bubbles. Transfer to a floured surface, shape into a rectangle, and roll it into a loaf. Place in a greased 9×5-inch loaf pan.
4. Second Rise (Proofing)
Cover and let it rise again for 45–60 minutes, until it’s puffed up and slightly above the rim of the pan.
5. Bake the Bread
Preheat oven to 375°F (190°C). Brush the top with milk or butter for a golden finish. Bake for 30–35 minutes, until the loaf is golden brown and sounds hollow when tapped.
6. Cool & Slice
Remove from pan and let cool completely on a wire rack for at least 1 hour before slicing. This ensures the inside sets properly.
Tips for Success
- Use bread flour for a chewier texture.
- Don’t rush the rise — time develops flavor.
- Cool completely before slicing to avoid a gummy texture.
- Store in an airtight container at room temperature for 3–4 days.
- Freeze individual slices for quick sandwiches or toast.
Variations
- Whole Wheat Loaf – Swap 1–2 cups of flour with whole wheat flour.
- Seeded Loaf – Sprinkle sesame, sunflower, or oats on top before baking.
- Herb & Garlic Bread – Mix in 1 teaspoon dried herbs or garlic powder.
- Sweeter Bread – Add an extra tablespoon of sugar or honey.
FAQ
Q: Can I make this gluten-free?
Yes, but you’ll need a gluten-free flour blend made for yeast breads.
Q: Can I double the recipe?
Definitely! Just bake in two loaf pans.
Q: Why is my bread dense?
Most likely from under-proofing (not letting it rise enough) or using water that was too hot, killing the yeast.
Why This Recipe Works
- Truly no kneading required.
- Beginner-friendly with step-by-step guidance.
- Soft, fluffy crumb + golden crust.
- Versatile for sandwiches, toast, or even French toast.
Once you try this, you’ll never want to buy sandwich bread from the store again. It’s cheaper, fresher, healthier, and incredibly satisfying to bake your own bread at home.