Homemade Bread Made Simple

There’s nothing quite like the smell of freshly baked bread wafting through the kitchen. But many people shy away from bread recipes because they assume they require endless kneading, complicated techniques, or special ingredients. This No-Knead Sandwich Bread proves otherwise! With no eggs, no butter, and just a handful of pantry staples, you can make a soft, fluffy loaf that’s perfect for sandwiches, toast, or simply enjoying warm with a bit of jam. Best of all, it’s so simple that you don’t even need a mixer—just a bowl, a spoon, and a little patience while it rises. It’s a game-changer for home bakers of all skill levels.

Why You’ll Love This Bread

This recipe has quickly become a favorite because it’s as practical as it is delicious. The dough requires minimal effort, making it accessible even for beginners. The instant yeast helps the bread rise quickly, while the absence of eggs and butter keeps it light and airy. The result is a loaf with a golden crust and tender crumb that’s perfect for any occasion. Whether you’re making sandwiches for lunch, serving bread with soup at dinner, or simply toasting a slice in the morning, this bread is versatile and satisfying. Once you try it, you’ll see why it’s so easy to keep baking it again and again.

Tips for Success

To ensure your loaf turns out perfectly, be sure to let the yeast activate properly in warm water with sugar before adding the flour and salt. The dough will be sticky—that’s normal! Resist the urge to add too much extra flour, as the stickiness is what keeps the bread light and fluffy. Greasing your loaf pan well ensures easy release once it’s baked. Allowing the dough to rise twice (once in the bowl, then again in the pan) develops the perfect texture. Finally, baking at 375°F gives you a loaf that’s soft inside yet beautifully golden on the outside. Follow these tips, and your bread will come out bakery-worthy every time.

Serving and Storing

This bread is best enjoyed fresh, but it also stores well for later use. Once cooled, keep it in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, freeze slices in a zip-top bag and toast straight from frozen whenever you need them. Serve it as sandwich bread, pair it with soups and stews, or enjoy it with butter and jam for a simple breakfast. Since it uses no dairy or eggs, it’s a great option for those with dietary restrictions, too. Easy, wholesome, and endlessly versatile, this no-knead bread is one recipe you’ll return to again and again.

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

1. In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add flour and salt, then stir until combined. Dough will be sticky—that’s okay!
3. Cover and let rise for about 1 hour, or until doubled in size.
4. Transfer to a greased loaf pan, smooth the top, and let rise another 30 minutes.
5. Bake at 375°F (190°C) for 30–35 minutes, until golden brown.
6. Let cool before slicing. Enjoy!

Can I use whole wheat flour instead of all-purpose?

Yes, but replace only half with whole wheat to keep the bread soft and fluffy.

Do I need to knead the dough at all?

Nope! This recipe is completely no-knead—just mix and let it rise.

Can I make this bread vegan?

It already is! With no eggs or butter, this recipe is naturally vegan-friendly.

How do I know when the bread is fully baked?

Tap the loaf—if it sounds hollow and is golden brown, it’s done.

Can I double this recipe?

Yes! Just use two loaf pans and bake both at the same time.