No-Knead Sandwich Bread

4.49 from 29 votes

No-Knead Sandwich Bread is a soft white homemade sandwich bread with a golden crust. All you need is 90 minutes of rise time and 30 minutes to bake. No special techniques or equipment needed, just a loaf pan for baking.

Note: If you use the boxes below to scale this recipe up to make a larger batch please note that the metric measurements will not automatically change (specifically, you will need to manually increase the measurement for flour and water if using metric).

Prep Time1 30

Cook Time30

Total Time2

Course: Bread

Keyword: baking, bread recipe, easy bread recipe, Homemade bread, no-knead bread

Servings: slices

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

Large Mixing Bowl
Loaf Pan

Ingredients

4 cups All-Purpose Flour 500 grams
2 teaspoons Kosher Salt (I use Morton’s or Diamond Brand)
1 Tablespoon Sugar
2 1/4 teaspoon Fast Acting or “Instant” Yeast (see note)
2 cups Warm Water 473 milliliters (see note)
Olive oil or nonstick cooking spray

Instructions

Make Dough: In a large mixing bowl, whisk together flour, salt, sugar, and yeast. Pour water over dry ingredients and stir until no dry spots remain. The dough will be very sticky, but just scrape down the sides as you stir.
First Rise (60 minutes): Cover the dough with a clean dish towel and leave it on the kitchen counter to rise until doubled in size, 60 minutes. (If your kitchen is on the colder side, let the dough rise for 75 minutes.)
When dough has nearly finished the initial rise, rub olive oil over the inside of a loaf pan (or spray it with nonstick cooking spray).
Gently pour the dough into the prepared loaf pan, using a spatula to help ease the dough out.
Heat Oven: Preheat oven to 375°F / 190°C.
Second Rise (20 minutes): Place loaf pan with dough near the oven and let it continue to rise, uncovered, for 20 minutes.
Bake bread (40 minutes): Bake bread until the top is golden brown and crisp, 40 to 45 minutes. (Use an instant read thermometer if you have one. The bread is done when it reaches 190°F / 88°C in the center.)
Allow bread to cool for 5 minutes in the loaf pan. Then, turn it out onto a rack to cool completely. (Note: Make sure to allow the bread cool completely before slicing - if it's still warm it may compress and can give it a gummy texture in the center.)
Slice and serve.

Notes

Yeast - 2 1/4 teaspoon of Fast Acting or “Instant Yeast is one 1/4 ounce packet of yeast (often sold in 3-packet sets). Be sure to get yeast labeled as Fast Acting, Instant, Quick-Rise, Bread Machine, or RapidRise - any of these will work. Do NOT use “Active Dry Yeast” for this recipe; it needs to be dissolved in water before using.

Water - Check the label on the brand of yeast you have purchased for the recommended water temperature. Water that is too hot will kill the yeast, water that is too cool will not “activate” it. Use a thermometer to check the temperature or just make sure it feels warm (but not hot) to the touch.

Storing bread - Sliced bread can be stored at room temperature for 2 days (it’s best warmed in the toaster after the first day) or can be sliced and frozen for up to 6 months.

This recipe is adapted from No-Knead Everyday Bread.

Nutrition