No-Knead Loaf Bread
This homemade no-knead bread is baked in a loaf pan to make it just the right shape for toast and sandwiches. The bread takes only 5 minutes of hands-on time.
This no-knead bread is a snap to make, and the texture is fantastic. The crusty bread will remind you of ciabatta, but in loaf form. It’s the perfect everyday bread—soft, simple, and shaped just right for sandwiches and toast. It uses a straightforward mixing method and rises beautifully in a standard loaf pan, giving you a sliceable loaf with no kneading required.
Because the dough comes together in minutes, this is an ideal recipe for beginning bread bakers or anyone who wants fresh bread with minimal effort. The crumb is tender, the crust is golden, and the flavor is mild and versatile enough for sweet or savory toppings.
I used it to make grilled cheese sandwiches, and it was wonderful toasted. The inside is soft and spongy, while the outer crust is crunchy and delicious.
What You’ll Like About This Bread
Only 5 to 10 minutes of prep. Just stir the dough together and let it rise.
No kneading required. Time and hydration do all the work for you.
Sandwich-friendly shape. Baked in a loaf pan for clean, even slices.
Great for beginners. Foolproof method with excellent results.
Ingredient Notes
- Bread flour – Provides structure and chew; measure carefully for best texture.
- Instant yeast – Fast and reliable, perfect for no-knead loaves.
- Sugar – Feeds the yeast and adds a hint of sweetness.
- Salt – Essential for flavor and dough strength.
- Water – Lukewarm water helps activate the yeast evenly.
- Olive oil – Adds moisture and tenderness to the loaf.
Steps to Make No-Knead Loaf Bread
- Mix the flour, yeast, sugar, and salt in a large bowl.
- Add the water and olive oil and stir until the dough comes together.
- Sprinkle the top with a little flour and cover to rise.
- Let the dough rise until puffed and airy.
- Transfer the dough to a greased loaf pan and sprinkle with flour.
- Let it rise again until nearly doubled.
- Bake until golden and cool before slicing.
Tips
- Use lukewarm water—too hot can damage the yeast.
- Grease the loaf pan well to ensure easy release.
- Let the loaf cool completely for the cleanest slices.
Recipe Variations
- Use part whole wheat flour. Substitute up to 1 cup of the bread flour with whole wheat.
- Add herbs. Mix in dried rosemary, thyme, or Italian seasoning.
- Swap the oil. Use melted butter for a richer flavor.
- Try it sweet. Add a little honey or cinnamon for breakfast toast.
Serving Suggestions
- Serve with butter, jam, or honey for breakfast.
- Pair with soups, stews, or pasta dishes.
- Add deli meats or cheese for easy sandwiches.
- Garnish toast with avocado, tomatoes, or a drizzle of olive oil.
How to Store
Refrigerate: Store the cooled loaf at room temperature for 2 to 3 days in a bread bag or wrapped lightly. Avoid the refrigerator, which can dry the bread.
Freeze: Freeze whole or sliced loaf for up to 3 months. Wrap tightly in plastic and then foil for best protection.
Reheat: Warm slices in a toaster or a low oven to refresh texture.
No-Knead Loaf Bread
Ingredients
- 15 ounces bread flour, about 3 cups plus 2 1/2 tablespoons, plus more for sprinkling
- 2 1/2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons salt
- 12 ounces water, lukewarm
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine the flour, instant yeast, sugar, and salt; stir with a spoon or whisk to blend.
- Add the water and olive oil to the flour mixture and stir for about 1 to 2 minutes, or until well combined. The dough will be soft. Sprinkle a few teaspoons of flour over the dough.
- Cover the bowl with a sheet of plastic wrap and let it stand in a draft-free place for about 1 1/2 hours. Or place it in the oven with the light on (or “proofing” setting) and let it stand for about 1 hour.
- Grease an 8 1/2-by-4 1/2-inch loaf pan.
- Scrape the dough into the loaf pan and sprinkle with about 1 teaspoon of flour. Cover with a tea towel and let the dough stand in a draft-free place for about 30 to 45 minutes.
- Meanwhile, preheat the oven to 425.
- Bake the bread for 25 minutes. Transfer the bread to a rack and let it cool.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
I’ve made this bread twice. TheEVOO dominates the flavor so choose a good one. I like it a lot.