This no-knead sandwich bread is a great recipe for those days when you don't want to spend time kneading the dough. The slow proofing of six hours is the secret to building flavor in this bread. With 5 minutes to mix and 40 minutes to bake, this has now become our family favorite recipe.
The most popular recipes on the blog right now are bread recipes. And while I have many sandwich bread recipes, many of you have been asking if my no-knead crusty white bread can be used to make sandwich bread.
Well, there was only one way to find out. I decided to test a few methods and found just the right time and temperature for you to make that into this no-knead sandwich bread.
Table of Content
About this bread
This bread is perfect for anyone that loves sandwich bread but does not want to knead the dough. If you have never made bread before, this is a great recipe to start. The dough is soft, wet and sticky, and yet that is what gives it a beautiful crust on the outside and a soft moist bread on the inside.
We do not knead the dough. But, the slow proofing of six hours, compared to the usual one hour, is what helps develop the gluten as well as flavor in this bread. The longer you leave it to proof the more flavorful the dough becomes. But, I wouldn't go beyond 24 hours.
The process for this bread cannot be any more simple than this.
- Prepare the dough - 5 minutes
- Leave on the counter - 1 hour (this gives us a good start)
- Place in the fridge for 6 hours, or up to 24 hours
- Shape the loaf - 10 minutes
- Proof the loaf - 60 minutes
- Bake - 45 minutes
Ingredients and substitutes
- Flour - I have always used all-purpose flour for this bread.
- Water - It is very important to use warm water, not cold or hor water. The cold water will not revive the yeast and hot water will kill the yeast.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast, you will need 2 ¼ tsp or one packet. And if you use fresh yeast, you will need about 21 grams. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Sugar – The sugar here is not really to add sweetness. So no, the one tablespoon won’t make your homemade dinner rolls sweet. The sugar and fat in the recipe are there to feed the yeast. Just as you need warm liquid to activate the yeast you need sugar and fat to strengthen it and let it grow. If you prefer, you can substitute sugar with 2 tbsp of honey.
- Olive oil - A good source of food for the yeast and adds a nice flavor as well.
Step by step instructions (pin)
Makes two 7-inch loaves or one 13-inch loaf
Prepare the dough
- In a bowl, combine flour and salt - set aside.
- In a measuring cup - measure the warm water, add olive oil, sugar, and yeast. Combine well.
- Add the yeast mixture to the flour mixture.
- Use a wooden spoon or spatula to combine it well making sure that no dry flour is left on the bottom.
- This is a very wet dough, so don't try touching it with your hands.
- Cover with a clean kitchen cloth or plastic wrap.
- Let it rest on the countertop for an hour.
- Then place in the fridge for 6 hours (up to 24 hours).
Shape the loaf
- Line the loaf pan with parchment paper. Since this is a wet dough the sides can sometimes stick.
The parchment prevents sticking as well as too much browning. - Remove the dough from the fridge onto a well-dusted work surface.
- A spatula and flexible bench scraper works best, if not use a silicone spatula.
- Divide the dough into two if you are making a 7 x 4-inch loaf or make one large 13 x 4-inch loaf.
- Making sure to use sufficient flour, form a loaf shape (see video).
- Place the dough into the prepared baking pan/pans.
- Cover and let proof for another 60 minutes. It won't rise much at this point but since the dough is cold it will need about 60 minutes.
Bake the bread
- Preheat the oven at 200 C/ 390 F.
- Sprinkle a little flour on the top of the loaf. Make two lines with a knife (air vents) to prevent bursting (I prefer the natural burst)
- Bake the 7-inch loaves for
- 15 minutes at 190 C / 380 F
- 15 minutes at 170 C / 340 f
- Bake the 9-inch loaf for
- 20 minutes at 190 C / 380 F
- 25 minutes at 170 C / 340 F
- Remove the bread from the oven and transfer to a cooling rack.
- Let cool for at least 20 minutes before you cut into the bread. (cutting the bread while still hot will dry it out)
- Enjoy!
Tips for baking the perfect no-knead bread
- This dough is a high hydration bread, which means it has to be soft, wet and sticky. Don't add more flour.
- Use warm water - not hot, not cold. The cold water will not revive the yeast, hot water will kill the yeast. Read here - baking with yeast a beginner's guide.
- Do not try to knead it. Because it has too much water, and trying to knead it will be not just difficult but also not worth the effort.
- Don't make haste with the proofing. We use less yeast in this bread so the proofing is slow. But it also helps develop flavor and structure.
- When baking, the top of the bread will have a burst effect because of steam trying to escape. If you do not like the burst effect you can score the bread on top before baking. Mark an X or just two slashes. This will direct steam to come out from those designated vents you created.
- Take the bread out of the tray as soon as it is out of the oven. This will prevent the bread from getting soggy on the bottom.
- Do not cut the bread at least 20 minutes after it is out of the oven. This will prevent moisture in the form of steam from escaping from the bread resulting in dry bread.
- Do not cover or wrap the bread while it is warm. The steam will soften the crust.
- Do not store bread in the fridge as it will dry. Leave it on the counter at room temperature for 2 to 3 days. This is a great bread to freeze and yet freeze slices instead of the whole bread.
- If you have a Dutch oven, use it. This bread gives a wonderful crust when baked in a Dutch oven (See this video).
Frequently asked questions
This no-knead bread will keep at room temperature for 2 to 3 days. Once cut, make sure to wrap the cut side of the bread well to prevent drying out.
You can use bread flour. Personally, I prefer the texture of the dough with all-purpose flour. Bread flour does give a softer, chewier bread with a tough crust.
You certainly can make half the recipe. Just change the number of servings in the recipe card below and it will calculate the recipe for you. Then bake one 7-inch loaf
If you have a Dutch oven this dough makes a wonderful crusty bread that is still soft on the inside. You can see this video and recipe I shared for No-knead crusty white bread.
Yes, you can let the dough rise up to 24 hours.
Troubleshooting
Why did my bread sink?
The oven must be very hot, which is why we start to bake this in a very hot oven. If the oven is not hot enough the dough will sink.
Why is my dough is too dense?
The dough needs to be soft, wet and sticky. The less yeast, high water content and slow rise help gluten development. If you add too much flour the dough will be dense.
Why did my dough not rise after 6 hours?
You must use warm water or room temperature water. Warm water will revive the yeast, while hot water will kill the yeast and the dough will not rise. If the water was the correct temperature then check the yeast, perhaps the yeast is past its expiration date.
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You may also like
- No-Knead Bread Recipe Without a Dutch Oven
- No-Knead Bread - White Crusty Bread
- Whole Wheat Sandwich Bread Recipe
- Whole Wheat bread with Raisins
Printable Recipe
No-Knead Sandwich Bread Recipe
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Ingredients
Makes 2×7-inch loaves or 1 x 13-inch loaf
- 4 cups (500 g) All-purpose flour
- 1 ½ tsp (7.00 g) Salt
- 1 tsp (3.00 g) Instant dry yeast
- 1 ¾ cup (400 ml) Water (1 ¾ cup) warm 110 F
- 1 tbsp Olive oil
- 1 tbsp Sugar
Instructions
Prepare the dough
- In a bowl, combine flour and salt – set aside.
- In a measuring cup – measure the warm water, add olive oil, sugar, and yeast. Combine well.
- Add the yeast mixture to the flour mixture.
- Use a wooden spoon or spatula to combine it well making sure that no dry flour is left on the bottom.
- This is a very wet dough, so don’t try touching it with your hands.
- Cover with a clean kitchen cloth or plastic wrap.
- Let it rest on the countertop for an hour.
- Then place in the fridge for 6 hours (up to 24 hours).
Shape the loaf
- Line the loaf pan with parchment paper. Since this is a wet dough the sides can sometimes stick.
- The parchment prevents sticking as well as too much browning.
- Remove the dough from the fridge onto a well-dusted work surface.
- A spatula and flexible bench scraper works best, if not use a silicone spatula.
- Divide the dough into two if you are making a 7 x 4-inch loaf or make one large 13 x 4-inch loaf.
- Making sure to use sufficient flour, form a loaf shape (see video).
- Place the dough into the prepared baking pan/pans.
- Cover and let proof for another 60 minutes. It won’t rise much at this point but since the dough is cold it will need about 60 minutes.
Bake the bread
- Preheat the oven at 200 C/ 390 F.
- Sprinkle a little flour on the top of the loaf. Make two lines with a knife (air vents) to prevent bursting (I prefer the natural burst)
- Bake the 7-inch loaves for 15 minutes at 190 C / 380 F, then 15 minutes at 170 C / 340 F.
- Bake the 13-inch loaf for 20 minutes at 190 C / 380 F, then 25 minutes at 170 C / 340 F.
- Remove the bread from the oven and transfer to a cooling rack.
- Let cool for at least 20 minutes before you cut into the bread. (cutting the bread while still hot will dry it out)
- Enjoy!
Recipe Notes
Tips for baking the perfect no-knead bread
- This dough is a high hydration bread, which means it has to be soft, wet, and sticky. Don't add more flour.
- Use warm water - not hot, not cold. The cold water will not revive the yeast, hot water will kill the yeast. Read here - baking with yeast a beginner's guide.
- Do not try to knead it. Because it has too much water, and trying to knead it will be not just difficult but also not worth the effort.
- Don't make haste with the proofing. We use less yeast in this bread so the proofing is slow. But it also helps develop flavor and structure.
- When baking, the top of the bread will have a burst effect because of steam trying to escape. If you do not like the burst effect you can score the bread on top before baking. Mark an X or just two slashes. This will direct steam to come out from those designated vents you created.
- Take the bread out of the tray as soon as it is out of the oven. This will prevent the bread from getting soggy on the bottom.
- Do not cut the bread at least 20 minutes after it is out of the oven. This will prevent moisture in the form of steam from escaping from the bread resulting in dry bread.
- Do not cover or wrap the bread while it is warm. The steam will soften the crust.
- Do not store bread in the fridge as it will dry. Leave it on the counter at room temperature for 2 to 3 days. This is a great bread to freeze and yet freeze slices instead of the whole bread.
- If you have a Dutch oven, use it. This bread gives a wonderful crust when baked in a Dutch oven (See this video).
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Nirma Sekar
9 done
Augustina Ogunbiyi
Day 9 done
knitbunnie
Have you tried this recipe in a pain de mie pan?
Veena Azmanov
No, I have not yet. Thanks
Christy
Day 9 done