No-Knead, No-Egg, No-Butter Sandwich Bread
Soft & Delicious!
Ingredients:
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3 ½ cups (440g) all-purpose flour
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1 ½ tsp salt
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2 tbsp sugar
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2 ¼ tsp (1 packet) instant yeast
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1 ¼ cups (300ml) warm water (~110°F/43°C)
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2 tbsp vegetable oil
Instructions:
1. Mix
In a large bowl, whisk flour, salt, sugar, and yeast. Add warm water and oil. Stir until a shaggy dough forms.
2. First Rise
Cover and let rest in a warm place for 1–1.5 hours, until doubled.
3. Shape
Grease a 9×5” (23x13cm) loaf pan. Gently shape dough into a log and place it in the pan.
4. Second Rise
Cover and let rise again for 30–45 minutes, until puffy.
5. Bake
Preheat oven to 375°F (190°C). Bake for 30–35 minutes, until golden and sounds hollow when tapped.
6. Cool
Let cool in the pan for 10 minutes, then transfer to a rack. Slice when fully cooled.
Q&A
❓ Why no kneading?
The long rise time allows gluten to develop naturally.
❓ Can I use whole wheat flour?
Yes! Substitute up to 50% for a heartier texture.
❓ How to store?
Keep in an airtight bag for 3 days or freeze for up to 2 months.
Tips for Success
✔ Use warm water, not hot—it helps yeast activate.
✔ Let the dough rise in a warm, draft-free area.
✔ For extra softness, brush the crust with milk or water after baking.
Enjoy your homemade soft sandwich bread!