Soft No-Knead Sandwich Bread
No Eggs. No Butter. Just Pure Homemade Magic.
Introduction
There’s something profoundly satisfying about pulling a golden, warm loaf of bread from your own oven—especially when it required no kneading, no eggs, and no butter! This sandwich bread is so simple, soft, and delicious, it has become a staple in my kitchen. And guess what? My coworkers can’t get enough of it either.
If you’re looking for an everyday bread that’s fluffy, healthy, and perfect for toast, sandwiches, or just buttered straight from the oven—this is it!
Ingredients
- 3 ½ cups (440g) all-purpose flour
- 1 ½ cups (360ml) warm water
- 2 tsp sugar
- 1 ½ tsp salt
- 2 ¼ tsp (1 packet) instant yeast
Instructions
- In a bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Add flour and salt, then stir until combined. The dough will be sticky—that’s okay!
- Cover and let it rise for about 1 hour, or until doubled in size.
- Transfer to a greased loaf pan, smooth the top, and let it rise for another 30 minutes.
- Bake at 375°F (190°C) for 30–35 minutes, until golden brown.
- Let it cool before slicing. Enjoy!
Method
This is a no-knead method that works by allowing time and moisture to develop gluten naturally. Instead of kneading, you let time do the work. This technique makes the recipe easy for beginners, while still achieving a soft, chewy texture and excellent rise.
History
Sandwich bread, also known as pullman loaf, originated in France and gained widespread popularity in America during the early 20th century. The no-knead method became famous in the early 2000s thanks to home bakers and minimalist bread enthusiasts, proving that bread-making doesn’t have to be complicated or intimidating.
Benefits
- No kneading: Saves time and effort.
- Egg-free and butter-free: Great for dietary needs and allergies.
- Budget-friendly: Made from pantry staples.
- Soft texture: Perfect for sandwiches and toast.
- Homemade: No preservatives or additives.
Formation
The bread forms with a simple combination of yeast activation, flour hydration, and a double-rise technique. After mixing, gluten slowly develops during the resting period. The dough is shaped directly in the pan, allowing it to rise into a perfect loaf shape, and baked to golden perfection.
Conclusion
This sandwich bread is proof that great bread doesn’t require fancy equipment or complicated steps. With just a bowl, a spoon, and a few ingredients, you can create a bakery-worthy loaf that everyone will love. Whether you’re new to baking or a seasoned pro, this is a recipe worth keeping on repeat.
Lovers of This Recipe
This bread has found a loyal following among:
- Busy parents making quick, healthy lunches
- Office workers baking in bulk for coworkers (like me!)
- Beginner bakers looking for success with simple methods
- Anyone with egg or dairy allergies
- Those cutting costs by baking at home
Nutrition (Approximate per slice, based on 12 slices)
- Calories: 120
- Protein: 3g
- Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 1g
- Sodium: 200mg
Final Conclusion
From its soft, fluffy texture to its simple ingredients and crowd-pleasing taste, this no-knead sandwich bread is a modern classic. It’s become a
