No Knead Sandwich Bread
No Knead Sandwich Bread
This is a No Knead Bread Recipe for making a Super Soft Homemade Bread. This is the perfect bread to make for transitioning from a processed foods kitchen to a Traditional Foods Kitchen.


  • 2 Loaf Pans (approximately 8 1/2" X 4 1/2")


  • 6 cups All-purpose flour
  • 1 tablespoon Fine ground sea salt
  • 1 tablespoon White sugar Can substitute alternative sugars such as Sucanat.
  • 1/4 stick Butter, melted 1/4 stick butter = 2 tablespoons. Oil such as coconut oil, avocado oil, or olive oil can be substituted. Avoid using highly processed vegetable, oils such as canola oil or corn oil.
  • 3 cups Water, warm Temperature should be 110°F if using active yeast, up to 130°F if using instant yeast. Warm to touch is sufficient.
  • 2 1/4 teaspoons Dry yeast, active or instant 2 1/4 teaspoons of yeast is equivalent to one 1/4 ounce packet of yeast.


  1. Whisk together in a large bowl flour, salt, sugar, and yeast.
  2. Add water and melted butter (or oil if using) to bowl with flour mixture.
  3. Mix all ingredients until they come together to form a wet, "shaggy" (sticky) dough.
  4. Cover dough with a plastic wrap or a towel dusted with flour (so the dough will not stick to the towel), place the bowl of dough in a warm place, and allow the dough to rise for 1 1/2 hours if using instant yeast or 1 3/4 hours if using active yeast. Baker's Tip: A "warm" place in your kitchen can be in an oven that is off but has an electric light or pilot light on. An alternate warm place can be on top of a refrigerator. (Watch the video for additional tips on how to keep your dough warm as it rises.)
  5. After the rise time, deflate the dough by pressing down on the dough with your hands. Afterward, divide the dough into two equal portions. Handling the dough is best done with well-greased hands.
  6. Take two well-buttered loaf pans and transfer equal portions of dough into each loaf pan. Even out the dough into the corners of the pans using well-greased hands. (The dough will be very sticky.) This is a very important step. Make sure that the loaf pans are VERY well-buttered (or oiled if using butter alternative). This will ensure that the exterior sides and bottom of the bread will be soft.
  7. Pre-heat the oven to 375°F with oven rack in the middle position.
  8. Leave the dough in the loaf pans, uncovered, and allow to rise in a warm place for approximately 40 minutes (as the oven is pre-heating) until the dough is even with the rim of the loaf pan. In a warm kitchen, this rise can take less than 40 minutes.
  9. Place loaf pans on a rack in the oven, and allow to the dough to bake for approximately 40 minutes until the top crust is golden brown. When you tap the top of the loaf, it should sound hollow.
  10. Using pot holders, remove the loaf pans from the oven and place the pans on a cooling rack. Immediately brush each top crust with butter. Then, remove the bread from the loaf pans and transfer the bread onto the cooling rack.
  11. Allow the bread to cool completely before slicing.
  12. Bread can be stored at room temperature in a bread box or cloth bag. It will stay fresh for 2-3 days. Bread can also be stored in the refrigerator, well-wrapped (such as in a plastic storage bag), in the refrigerator. It will stay fresh for up to 1 week.

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