No kneading, no eggs, no butter! So soft and delicious, my coworkers keep asking me to whip them up!

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Ingredients

  • 3 cups (360g) all-purpose flour (or bread flour)
  • 1 tsp salt
  • 1 tsp sugar (optional, for flavor)
  • 1 tsp instant yeast (or active dry yeast)
  • 1 ¼ cups (300ml) warm water
  • 1–2 tbsp oil (optional, for a softer crumb)

Instructions

  1. Mix the dough – In a large bowl, combine flour, salt, sugar, and yeast. Pour in warm water and mix with a spoon or spatula until a sticky dough forms.
  2. First rise – Cover the bowl with plastic wrap or a clean kitchen towel. Let it rest at room temperature for 8–12 hours (overnight is best). The dough should double in size and look bubbly.
  3. Shape – Lightly flour your hands and surface. Gently shape the dough into a loaf and place it into a greased loaf pan.
  4. Second rise – Cover and let it rise again for about 1 hour, until the dough has puffed up.
  5. Bake – Preheat oven to 375°F (190°C). Bake for 30–35 minutes, until golden brown and the bread sounds hollow when tapped.
  6. Cool & enjoy – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack before slicing.

Would you like me to also give you a quick version (ready in about 2–3 hours) of this no-knead sandwich bread, for when you don’t have overnight fermentation time?

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