With just 5 basic ingredients and minimal hands-on time, you can enjoy freshly baked sandwich bread any day of the week. This incredibly simple no-knead sandwich bread recipe will have you wondering why you ever bought bread from the store.
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Why You’ll Love This Sandwich Bread Recipe
I used to spend $12 per loaf on artisanal white bread from my local bakery for making my favorite breakfast toast topped with butter, feta cheese, pistachios, and honey. My only alternatives were either that expensive option or grocery store bread with 15+ additives and preservatives…
That’s where the 5 ingredient sandwich bread recipe came in. No kneading, basic pantry ingredients, and still left with a bakery-quality loaf. Seriously, give it a try and see for yourself!
Fun fact: Another name for this sandwich bread is “peasant bread” because it doesn’t contain ingredients like milk, butter, or eggs… What a name huh?! Instead, it uses just the essentials, making it not only easier but way cheaper too!
Ingredients for No-Knead Sandwich Bread
One of the beauties of this recipe is its short ingredient list. You’ll need:
- All-purpose flour: The foundation of our bread. You can experiment with bread flour for a chewier texture, but all-purpose works perfectly.
- Instant yeast: The leavening agent that makes our bread rise.
- Sugar: Just a touch to feed the yeast and enhance browning.
- Salt: Essential for flavor development in any bread recipe.
- Warm water: Activates the yeast and forms our dough.
- Olive oil: Helps with the texture and prevents sticking. My 4-Ingredient Artisanal Bread Rolls also use olive oil for amazing results.
That’s it! No special ingredients required. If you want to try a different bread recipe with similarly basic ingredients, check out my 4-Ingredient Blender Popovers recipe too.
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk together 3 cups of all-purpose flour, 1 ½ teaspoons of instant yeast, 1 ½ teaspoons of sugar, and 1 ½ teaspoons of salt until well combined.
2. Add Warm Water
Pour in 1 ½ cups of warm water (about 110°F/43°C) and mix with a spatula until a sticky dough forms. Make sure there’s no dry flour remaining. The dough will look shaggy and somewhat messy – that’s exactly how it should be!
3. First Rise
Cover the bowl with plastic wrap and let the dough rise at room temperature for about 2 hours. The dough should double in size and be filled with air bubbles.
4. Shape the Dough
After the first rise, gently pull the edges of the dough toward the center to form a loose ball. Drizzle 1 tablespoon of olive oil over the dough, turning it to coat all sides.
With oiled hands, lift the dough and fold it like a letter – fold the top third down, then the bottom third up, then fold the sides under to create a loaf shape. The seam should be at the bottom.
5. Second Rise
Place the shaped dough seam-side down in a buttered or parchment-lined 9×5-inch loaf pan. Cover with plastic wrap and let it rise for about 1 hour, or until the dough reaches the top of the pan.
6. Bake
Preheat your oven to 375°F (190°C). Bake the bread for about 45 minutes until it’s golden brown on top and sounds hollow when tapped on the bottom.
7. Cool and Enjoy
Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool for at least 20 more minutes before slicing. For an even better texture, try to wait until it’s completely cooled, though I know how hard that can be!
If you enjoy this simple approach to bread making, you might also like my 5-Ingredient No-Knead Crusty Panini Rolls recipe, which may be even easier than this recipe!
Tips for Success
- Water temperature matters: If the water is too hot, it will kill the yeast; too cold, and the yeast won’t activate properly. Aim for water that feels warm to the touch but not hot (around 110°F/43°C).
- Don’t rush the rise: The long, slow rise is what develops flavor and texture in this bread.
- Use a light touch when shaping: Handle the dough gently to preserve the air bubbles that have formed.
- Create steam for a crispier crust: Place a small oven-safe dish with water on the bottom rack of your oven while baking to create steam for a crispier crust.
Variations to Try
While the basic recipe is fantastic on its own, here are some simple variations to try:
- Whole wheat version: Substitute up to 1 cup of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.
- Herbed bread: Add 1-2 tablespoons of dried herbs like rosemary, thyme, or Italian seasoning to the dry ingredients.
- Seeded loaf: Sprinkle sesame, poppy, or sunflower seeds on top before baking.
- Garlic bread: Add 2-3 cloves of minced garlic to the dough for a flavorful twist.
Storing Your Homemade Bread
This homemade sandwich bread doesn’t contain preservatives, so it won’t last as long as store-bought varieties. Here’s how to keep it fresh:
- Room temperature: Store in a bread box or paper bag for 2-3 days.
- Refrigerator: Not recommended as it can actually make bread go stale faster.
- Freezer: Slice the bread and freeze in an airtight container for up to 3 months. Toast slices directly from frozen.
Final Thoughts
This 5 ingredient sandwich bread recipe proves that homemade bread doesn’t have to be complicated or time-consuming. With minimal ingredients and effort, you can create a loaf that’s perfect for your morning toast, lunchtime sandwiches, or as a part of dinner.
Once you master this sandwich bread recipe, you’ll find yourself making it regularly and experimenting with different variations. Before long, store-bought bread might become a thing of the past in your household!
Give this recipe a try and let me know in the comments how it turned out for you. Happy baking!
5 Ingredient Sandwich Bread (No Knead)
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Ingredients
- 3 Cups All-Purpose Flour
- 1 ½ Tsp Instant Yeast
- 1 ½ Tsp Sugar
- 1 ½ Tsp Salt
- 1 ½ Cups Warm Water
- 1 Tbsp Olive Oil
Instructions
- In a large bowl, whisk together the flour, yeast, sugar, and salt until well combined.
- Add warm water and mix until a sticky dough forms with no dry flour remaining.
- Cover with plastic wrap and let rise at room temperature for 2 hours.
- After rising, pulling edges toward center to form a loose ball.
- Drizzle olive oil over dough, turning to coat all sides.
- To shape: With oiled hands, lift dough and fold like a letter – fold top third down, bottom third up, then fold sides under. Form into a loaf shape with seam at bottom.
- Place shaped dough seam-side down in buttered or parchment-lined 9×5-inch loaf pan.
- Cover and let rise 1 hour until dough reaches top of pan.
- Bake at 375°F (190°C) for 45 minutes until golden brown.
- Cool in pan 10 minutes, then on wire rack for at least 20 minutes before slicing.
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Frequently Asked Questions
Yes, you can substitute active dry yeast for instant yeast. The difference is that active dry yeast needs to be activated first. Simply dissolve it in the warm water with the sugar and let it sit for about 5-10 minutes until foamy before adding to the dry ingredients. You may also need to extend the rising time by about 15-20 minutes.
Several factors can affect bread rising:
-Old or expired yeast
-Water that’s too hot (killed the yeast) or too cold (didn’t activate it)
-Room temperature that’s too cold
-Not giving it enough time to rise
Try placing your dough in a slightly warm, draft-free area like an oven that’s been turned on for just a minute and then turned off.
Yes, but start by replacing just 1 cup of the all-purpose flour with whole wheat flour. Whole wheat flour absorbs more moisture, so you may need to add an extra 1-2 tablespoons of water.
A dense loaf can result from:
-Not enough rising time
-Too much flour in the mixture
-The dough being too cold during rising
Not handling the dough gently enough during shaping (deflating air bubbles)
Yes, the olive oil mainly helps with preventing sticking and adds a slight flavor enhancement. You can skip it entirely or replace it with another type of oil like avocado oil or even a bit of butter.
Perfectly baked bread will:
-Have a golden brown crust
-Sounds hollow when tapped on the bottom
-Pull away slightly from the sides of the pan
Yes, this recipe works well in a standard 9×5-inch loaf pan, but you can use:
-8×4-inch pan for a taller loaf (might need 5 additional minutes of baking)
-Free-form on a baking sheet for a rustic loaf (reduce baking time by about 5 minutes)
-Divided into smaller pans for mini loaves (reduce baking time accordingly)
Bread typically collapses during baking if it was over-proofed during the second rise. Make sure you don’t let it rise too much beyond the top of the pan before baking.
Absolutely! Add up to 1 cup total of mix-ins like:
-Dried herbs
-Grated cheese
-Chopped nuts
-Dried fruit
-Seeds
Add these to the dry ingredients before mixing with water.
Yes, this bread is naturally vegan as it contains no dairy, eggs, or honey.
Yes, you can double all ingredients to make two loaves. Mix everything in a larger bowl, divide after the first rise, and proceed with shaping two separate loaves.
For a crispier crust, place a small oven-safe dish with water on the bottom rack of your oven while baking. The steam helps create that perfect crust. You can also brush the top with water just before baking.
Yes! After the first rise and shaping, you can wrap the dough tightly and freeze it. When ready to bake, thaw in the refrigerator overnight, then let it complete its second rise at room temperature before baking.
Made your loaf pan bread. The family loves it! Going to try it with cinnamon and raisins.
Hi Joanne!!
I’m so glad your family loved this recipe, it’s one of my absolute favourites and probably most used recipes. Cinnamon raisin sounds incredible… I might try that out too!!
I have made this so many times! I love this sandwich bread recipe. Super easy, I’ve even turned it into cinnamon swirl bread. After first rise, stretch it out into a rectangle and spreading a mixture of 2tbsp butter,1/4 c sugar, 1/4c light brown sugar, and 2 tbsp cinnamon. Roll it up, pinch the edges and put it into the loaf pan for the second rise. makes amazing french toast.
Hello,
How are you? I am new to your channel. I did make the no knead bread and it was a hit. I do have a question now that I have been baking more often and started getting use to weighing my flour. To keep the consistency how many grams will 3 cups be?
Hi Terra!! Welcome to MinooMakesStuff, I’m so happy you’re here (: 3 cups of flour is 360g! Each cup is 120g. Good luck on your baking journey and let me know what other breads you create!!
Oh ok great thank you for your reply. Appreciate it!! Your welcome. Glad to be part of your channel. Have a great one!!
I have made this loaf 5 times now and I can’t go back to store bought! Thank you for sharing this super easy recipe????
WOW that is incredible to hear Natasha!! You are so welcome, I’m so happy you loved it (:
Easy! Made a loaf last night. You won’t catch me buying a loaf at the store ????
WOOO that’s what I like to hear Pamela!! Enjoy (:
Hi! I’m wondering if you have ever made this using Bobs Red Mill 1 to 1 Gluten free flour? I have celiac & want to try this along with my husband who can make your regular bread. We are so excited to try it. Thanks
Hi Treena! I haven’t personally made this with the Bob’s 1:1 GF flour. Since this is a yeast-based bread, it really depends on gluten development for that soft structure. A gluten-free blend probably won’t give you the same result. But I do have some great non-yeast based recipes that you can easily swap out with gluten free flour like my beer bread or healthy bagels, and I also have some great naturally gluten free recipes like my Brazilian cheese bread (: