Discover the simplest way to create homemade, preservative-free sandwich bread with just a handful of basic ingredients. This recipe requires no complicated kneading and results in a delicious loaf that's perfect for your favorite sandwiches.
I love baking bread at home, but sometimes the kneading part can be a bit overwhelming. But guess what? This bread is a game-changer because there's no kneading required. And let me tell you, the results are extraordinary.
This bread has a slightly crisp, golden-brown and incredibly soft and airy like a cloud texture from the inside. and the aroma that fills my house when I bake this bread is absolutely heavenly. I wish you could experience it too.
If you like making bread you might want to try this 3 Ingredients Healthy Oat Bread without flour, sugar, oil, or eggs.
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Ingredients You’ll Need
- All purpose or bread flour- its is better if you use bread flour for this recipe but you can use all purpose flour too if you cant find bread flour.
- Yeast- Instant yeast, also called quick rise or fast rising yeast, I used fast rising instant yeast. You don't have to prove it. it is best for quick baking.
- Salt-: A small amount of salt goes a long way in enhancing the flavor of your bread.
- Sugar-A touch of sugar provides nourishment for the yeast. As the yeast consumes the sugar, it produces the carbon dioxide that makes the bread rise. Sugar also contributes to a gentle hint of sweetness in the final flavor.
- Melted butter- unsalted butter to add richness and buttery flavor.
- Warm milk- Using warm milk helps activate the yeast, kicks tarting the fermentation process and ensuring a good rise. Make sure the milk is warm (110-115F) not too hot not too cold.
- Egg wash- Adds beautiful golden color.
How to make no-knead sandwich bread
- In a large bowl add flour, instant yeast, salt and sugar and mix.
- Add melted butter and warm milk. Stir with a wooden spoon until wet dough is formed.
- Cover and leave at room temperature for 5 minutes.
- After 5 minutes, mix again for few minutes, then again cover and let it rest for 45 minutes to 1 hour.
- Meanwhile prepare a 9x5 loaf pan. Grease it with a thin layer of butter and lightly dust it with flour.
- Punch dough with hands to remove all the trap air.
- Transfer the dough onto a lightly floured surface. Shape it into a loaf and place it in the prepared loaf pan.
- Cover the loaf pan with a damp towel and let it rest again for 15-20 minutes or until doubled in size.
- Preheat the oven to 375F.
- Beat one egg with 1 tablespoon of water and brush on top of the bread.
- Bake for 25-30 minutes or skewer inserted comes out clean.
- Brush melted butter on top of freshly baked bread.
- Let it cool on the wire rack for 10-15 minutes before cutting.
Recipe tips
- Quality Ingredients: Always use fresh and high-quality ingredients for the best results. Good quality flour and active yeast, will contribute to the flavor and texture of your bread.
- Milk temperature: Make sure your warm milk is around 110-115°F (43-46°C). Too hot, and it can kill the yeast; too cool, and it won't activate properly. You'll know the yeast is active when it starts to foam and bubble.
- Measuring Flour: For accurate results, measure your flour by gently spooning it into the measuring cup and leveling it off with a flat edge. Avoid packing the flour into the cup, as this can lead to excess flour and a dense loaf.
- Resting and Rising: Once you've mixed the dough, give it plenty of time to rest and rise. This allows the gluten to develop and the flavors to deepen. Don't rush this process; patience pays off in the form of a lighter, more flavorful bread.
- Pan Preparation: As mentioned earlier, greasing the loaf pan with butter and dusting it with flour prevents sticking. This step ensures that your bread easily comes out of the pan once it's baked.
- Covering the Dough: While the dough is rising, cover it with a damp cloth. This prevents the surface from drying out and forms a cozy environment for the yeast to do its work.
- Baking Temperature: Preheat your oven properly and use the recommended baking temperature. This ensures that your bread bakes evenly and develops the desired crust.
- Cooling: Once your bread is out of the oven, resist the urge to slice into it immediately. Let it cool on a wire rack for about 15-20 minutes before cutting. This allows the interior to set and prevents excessive moisture loss.
substitutions
Flour: You can use bread flour if you have it on hand. Bread flour has a higher protein content, which can result in a slightly chewier texture in your bread
Yeast: If you don't have instant yeast available, you can easily substitute it with active dry yeast. Just keep in mind that the rise time might be slightly longer when using active dry yeast.
FAQS
A: Several factors could be at play here. Check the freshness of your yeast; expired yeast won't be as effective. Ensure that the dough had enough time to rise. If your kitchen is on the cooler side, consider letting the dough rise in a slightly warmer area. Also, make sure you used warm enough liquid to activate the yeast initially.
A: Density can result from over-measuring flour or not letting the dough rise enough. Use a kitchen scale for accurate measurements, and let the dough rise until it's visibly puffy and doubled in size. Also, avoid over mixing the dough; gentle handling helps create a lighter texture.
A: To achieve a softer crust, try brushing the loaf with melted butter immediately after baking. You can also cover the bread with a clean kitchen towel while it cools, which can help trap steam and soften the crust slightly.
A: A collapsed bread can occur if the dough was over proofed, meaning it rose for too long. Monitor the dough closely during the rising stages to prevent it from becoming too airy and fragile. Also, avoid opening the oven door too often during baking, as this can cause a sudden drop in temperature and lead to collapsing.
A: If the top is browning too quickly, you can cover the loaf loosely with aluminum foil during the last 10-15 minutes of baking. This will prevent excessive browning while allowing the bread's interior to finish baking properly.
Recipe video
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No-knead Sandwich bread
Equipment
- 9x5 loaf pan
Ingredients
- 2 ½ cup bread flour or all purpose flour
- 1 tablespoon instant yeast
- ½ teaspoon salt
- 2 tablespoon sugar
- 2 tablespoon melted butter
- 300 ml warm milk
- 1 egg wash
Instructions
- In a large bowl add flour, instant yeast, salt and sugar and mix.
- Add melted butter and warm milk. Stir with a wooden spoon until wet dough is formed.
- Cover and leave at room temperature for 5 minutes. After 5 minutes, mix again for few minutes, then again cover and let it rest for 45 minutes to 1 hour.
- Grease a 9x5 loaf pan it with butter and lightly dust it with flour.
- Punch dough with hands to remove all the trap air. Transfer the dough onto a lightly floured surface. Shape it into a loaf and place it in the prepared loaf pan. Cover the loaf pan with a damp towel and let it rest again for 15-20 minutes or until doubled in size.
- Preheat the oven to 375F. Beat one egg with 1 tablespoon of water and brush on top of the bread.
- Bake for 25-30 minutes or skewer inserted comes out clean.
- Brush melted butter on top of freshly baked bread. Let it cool on the wire rack for 10-15 minutes before cutting.
