Sandwich Bread No Kneading

Ingrédients

3 ½ cups (440g) all-purpose flour

1 ½ cups warm water

2 tsp sugar

1 ½ tsp salt

2 ¼ tsp (1 packet) instant yeast

Instructions

1. Activate the Yeast

Begin by combining warm water and sugar in a bowl. Sprinkle the instant yeast over the water-sugar mixture and stir gently to dissolve.

Allow the mixture to sit for 5 to 10 minutes until it becomes foamy. This step ensures that the yeast is active and ready to help the bread rise.

2. Prepare the Dough

In a separate large bowl, combine the all-purpose flour and salt. Once the yeast mixture is frothy, pour it into the flour-salt mixture. Stir with a wooden spoon or spatula

until a sticky dough forms. The dough will be quite sticky, but that’s perfectly normal and contributes to the bread’s soft texture.

3. First Rise

Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free area and let the dough rise for about 1 hour, or until it has doubled in size.

This process allows the yeast to ferment, producing gases that make the bread light and airy.

4. Shape the Dough

After the first rise, gently punch down the dough to release any air bubbles. Transfer it to a lightly floured surface and shape it into a loaf by folding the sides towards the center and then rolling it tightly. This shaping technique helps create a uniform crumb structure.

5. Second Rise

Grease a loaf pan lightly and place the shaped dough seam-side down into the pan. Cover it loosely with lightly greased plastic wrap or a kitchen towel.

Let the dough rise for another 30 minutes, or until it has risen about 1 inch above the edge of the pan.

This second rise ensures the bread achieves the desired softness and volume.

6. Preheat the Oven

While the dough is undergoing its second rise, preheat your oven to 375°F (190°C). A properly preheated oven ensures even baking and helps the bread develop a golden-brown crust.

7. Bake the Bread

Once the dough has completed its second rise, place the loaf in the preheated oven. Bake for 30 to 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

If you have an instant-read thermometer, the internal temperature should reach about 190°F (88°C) when the bread is fully baked.

8. Cool the Bread

Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Allowing the bread to cool prevents it from becoming soggy and ensures that the texture sets properly.

9. Slice and Serve

Once the bread has cooled completely, use a serrated knife to slice it. Enjoy it as is, or toast the slices for added flavor.

This homemade sandwich bread is perfect for sandwiches, toast, or simply enjoying with a pat of butter.

10. Storage

Store any leftover bread in a plastic bag or airtight container at room temperature. It will remain fresh for up to 3 days.

For longer storage, consider freezing the bread and thawing slices as needed.