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No-Knead Soft & Fluffy Sandwich Bread

An easy homemade no-knead sandwich bread with a soft pillowy crumb, golden crust, and gentle honey-butter flavor. Mix with a spoon, let rise, and bake in a loaf pan. Makes one loaf of approximately 10–12 slices.
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Course: Bread, Breakfast, Lunch
Cuisine: American
Calories: 183
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups all-purpose flour (approximately 375 g)
  • 2 1/4 tsp instant yeast (approximately 7 g)
  • 1 tsp fine salt
  • 1 cup warm milk, 100–110°F (240 ml)
  • 1/2 cup warm water, 100–110°F (120 ml)
  • 2 tbsp honey
  • 2 tbsp unsalted butter, melted and slightly cooled
  • 1 large egg
  • 1 tbsp unsalted butter, melted, for brushing

Equipment

  • large mixing bowl
  • Medium mixing bowl
  • Wooden spoon or sturdy spatula
  • whisk
  • 9-by-5-inch loaf pan
  • Parchment Paper Optional
  • Measuring Cups and Spoons
  • Kitchen scale Optional, for accurate flour measurement
  • Pastry brush
  • Wire cooling rack
  • Instant-read thermometer Recommended to check doneness

Method
 

  1. Stir flour, instant yeast, and salt together in a large mixing bowl.
  2. In a separate bowl, whisk warm milk, warm water, honey, 2 tablespoons melted butter, and the egg until combined.
  3. Pour wet ingredients into dry ingredients. Stir with a wooden spoon or sturdy spatula until no dry flour remains and the dough looks sticky and shaggy. Do not knead.
  4. Cover bowl and let dough rise in a warm, draft-free place for about 1 hour, until doubled.
  5. Lightly grease or line a standard 9-by-5-inch loaf pan with parchment paper.
  6. Gently stir down risen dough, transfer to prepared loaf pan, and smooth the surface with a lightly greased spatula.
  7. Cover loosely and rise for 30–40 minutes, until puffy and near the top of the pan. Preheat oven to 350°F.
  8. Bake on the center oven rack for 30–35 minutes, until golden brown and the internal temperature is approximately 190–200°F. Loosely tent with foil if browning too quickly.
  9. Remove loaf from oven and brush the top with 1 tablespoon melted butter.
  10. Cool in pan for 10 minutes, transfer to a wire rack, and cool completely before slicing.

Nutrition

Calories: 183kcalCarbohydrates: 30gProtein: 5gFat: 5gSaturated Fat: 2.7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.3gTrans Fat: 0.1gCholesterol: 28mgSodium: 210mgPotassium: 85mgFiber: 1gSugar: 4.5gVitamin A: 45IUCalcium: 35mgIron: 1.8mg

Notes

Prep time: 10 minutes. First rise: approximately 60 minutes. Second rise: 30–40 minutes. Baking: 30–35 minutes. Total elapsed time: approximately 2 hours 10–25 minutes, excluding complete cooling. Yield: one 9-by-5-inch loaf, approximately 10–12 slices. Expect a very sticky, thick dough. Avoid adding unnecessary extra flour. Bake to an internal temperature around 190–200°F. Cool completely before slicing. Store airtight at room temperature for up to 3 days or freeze sliced bread for 2–3 months for best quality. Refrigeration can accelerate staling. Nutrition estimates are per slice based on 12 servings.

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