Simple no-knead sandwich bread is made with just 5 ingredients. A great bread for beginners because there's no kneading involved.

2 10

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First published March 15, 2020. Last updated April 30, 2025 for editorial improvements.

Batter bread next to slices with butter.

Table of Contents

🎥 Video
🧾 Ingredients
🔪 Instructions
📖 Recipe
📖 Variations
📚 Related recipes
💬 Comments

🎥 Video

Bread dough has a reputation for being high-maintenance, but this one? She's chill. No kneading, no drama—just a wooden spoon, a loaf pan, and a little patience. This is the easiest yeast bread you’ll ever make, perfect for beginners or anyone who’s ever stared at a stand mixer like it personally offended them. Soft, warm, and ridiculously good fresh out of the oven, it’s made for PB&Js, buttery toast, or just tearing into with your bare hands like a carb-loving maniac. Make it once, and you’ll be smugly side-eyeing the store-bought loaves forevermore.

Reader Review
I was searching and searching for a really easy recipe because I wanted to start making bread and yours is perfect! Thank you for sharing it and all of your tips!! This bread is so yummy!!!!

Melanie

🧾 Ingredients

All purpose flour is fine in this recipe - it's what I used. If you have bread flour you can use that if you want to. Also, either water or milk can be used as the liquid. Milk will give it slightly more nutritional value and make the crumb a little more tender. Water will give the bread a crispier crust.

🔪 Instructions

One of the things I love about this batter bread recipe is you can mix up the batter, oil the top, cover it with oiled plastic wrap (so the batter doesn't stick), and let it rise in the refrigerator overnight for the first rise. Next morning just scoop into bread pans, let rise for the second time, and bake!

📖 Recipe

No Knead Sandwich Bread

4.83 from 23 votes

Print Pin Recipe

Simple no-knead sandwich bread is made with just 5 ingredients. A great bread for beginners because there's no kneading involved.

Course Yeast Bread

Cuisine American - Vintage

Prep Time: 10

Cook Time: 30

Rising Time: 1 30

Total Time: 2 10

Servings: slices

Calories:138

Author:Marye Audet-White

Ingredients

▢ 1 cup water, 110F, may use milk if desired.
▢ ¼ cup butter, melted and cooled
▢ 2-½ cups flour, may need more or less. May substitute bread flour or 2 ¼ cups flour + 2 tablespoons gluten
▢ 2 tablespoons sugar
▢ 1 teaspoon salt, Kosher
▢ 1 tablespoon yeast, or 1 packet. May use active dry or rapid rise

Instructions

Whisk together flour, sugar, salt and yeast in a large bowl.
Add water and butter. Stir 500 strokes or mix in a stand mixer about 5 minutes - dough will be wet and sticky.
Cover with a cloth and let rise until doubled - about 1 hour.
Stir down and scoop into greased loaf pan.
Let rise until doubled - 30 minutes.
Preheat oven to 350F.
Bake for 30 minutes or until done

Notes

Storage:

For best results, store leftovers tightly covered at room temperature for two days. You can also freeze bread wrapped in a double layer of plastic for up to three months.

Nutrition Facts

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

📖 Variations

There are quite a few ways to change up this no-knead bread recipe. Here are some things you can do differently!

First, let's talk flour. You can use all-purpose flour, bread flour, part all-purpose/part whole wheat flour, or even ground oatmeal. I have a really detailed post all about the different types of flours if you're curious.
Gluten is good! It helps dough rise and creates texture. So, for a fluffier kind of bread that stays fresh longer, substitute two tablespoons of whatever flour you're using for 2 tablespoons of vital wheat gluten.
Sugar swaps: sugar feeds yeast, which helps the no-knead bread rise. Though white sugar works just fine, you could swap it with another natural sweetener, like brown sugar, honey, agave, or syrup.
Speaking of yeast, you can use either active dry yeast or rapid rise.
Instead of melted butter, in a pinch, light-flavored vegetable oil, coconut oil, or margarine will work. Olive oil is fine but you can sometimes taste its flavor.
Check out this article about helping your bread rise!

This no knead sandwich bread is a favorite around here. Sometimes I use a bit of honey instead of the sugar called for.

I've also used half whole wheat flour in this and it works great.

Overhead shot of Batter Bread with butter

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