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no knead sandwich bread sliced on a white table
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4.54 from 13 votes

No-Knead Sandwich Bread

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.
Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Course: Bread
Keyword: Homemade bread
Servings: 12 slices
Calories: 158kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Large Mixing Bowl
  • Loaf Pan


  • 4 cups/500g All-Purpose Flour
  • 2 tsp Kosher Salt (I use Morton’s or Diamond Brand)
  • 1 Tbsp Sugar
  • 2 ¼ tsp Fast Acting or “Instant” Yeast (see note)
  • 2 cups/473ml Warm Water (see note)
  • Olive oil or nonstick cooking spray


  • 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.


Yeast - 2 ¼ tsp of Fast Acting or “Instant Yeast is one ¼ oz 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.


Calories: 158kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 2mg