Ingredients
Here’s a breakdown of what goes into this soft, fluffy no-knead bread and why each ingredient matters.
For the Dough
- 3 cups (360 g) all-purpose flour — Forms the structure of the bread; all-purpose flour is ideal for this soft, tender sandwich loaf.
- 1½ tsp instant yeast — The leavening agent that gives this bread its rise; instant yeast can be mixed directly into the dry ingredients without proofing separately.
- 1½ tsp granulated sugar or honey — Adds a touch of sweetness and helps feed the yeast for a good rise.
- 1½ tsp fine sea salt — Essential for flavor, salt also helps regulate the yeast’s activity and strengthens the dough.
- 1½ cups (360 g) warm water — Hydrates the flour and activates the yeast; this generous amount of water is key to the soft, tender texture of this no-knead bread.
- 1 tbsp olive oil — Adds richness and makes the sticky dough easier to handle during shaping.
For the Pan
- Softened butter or olive oil, as needed — Used to grease the loaf pan and prevent sticking.
Optional for Finishing
- 1 tbsp melted butter — Brushed over the baked loaf for an extra-soft, flavorful crust.
Instructions
This recipe unfolds over several rising stages, but requires very little hands-on effort. Here’s exactly how to make it.
Add the flour, instant yeast, sugar, and salt to a large mixing bowl. Whisk until evenly combined. No stand mixer is needed for this recipe.
Pour in the warm water. Mix with a wooden spoon or sturdy spatula until no dry flour remains. The dough will look sticky, soft, and somewhat shaggy. That’s exactly what you want—don’t keep adding flour simply because the dough doesn’t resemble traditional kneaded bread dough.
Cover the bowl with plastic wrap or a clean cover. Let the dough rise at room temperature for approximately 1½–2 hours, until noticeably expanded, airy, and bubbly. A cooler kitchen may require additional time.
Lightly oil your hands. Pull one edge of the dough upward and fold it toward the center. Rotate the bowl and repeat several times around the dough. This gently strengthens the dough without traditional kneading.
Drizzle the olive oil over the dough. Gently turn and fold the dough so the outside becomes lightly coated. This also makes the sticky dough much easier to handle.
Transfer the dough to a lightly oiled surface. Gently stretch it into a rough rectangle. Fold the top third toward the center, then fold the bottom third upward like a letter. Tuck the sides underneath and gently shape it into a loaf. Avoid aggressively pressing out all the air.
Grease or parchment-line a 9×5-inch loaf pan. Place the shaped dough inside seam-side down.
Cover loosely and let rise for approximately 45–60 minutes, or until the dough looks beautifully puffy and has risen close to the top of the pan. Don’t rely only on the clock—the appearance of the dough matters more.
Preheat the oven to 375°F (190°C). Bake for approximately 40–45 minutes, until the loaf is beautifully golden brown and baked through. If the top becomes too dark before the bread is finished, loosely tent it with foil.
For an extra-soft sandwich-bread crust, brush the top with melted butter immediately after baking. Let the bread rest in the pan for approximately 10 minutes. Then remove it and transfer it to a wire rack.
Allow the loaf to cool for at least 30–60 minutes before slicing. Cutting into very hot bread can compress the soft interior and make it seem gummy.
- Prep Time: Approximately 20 minutes active preparation
- Cook Time: Approximately 2–3 hours total (first rise and final rise combined)