5-Ingredient No Knead Sandwich Bread

The recipe starts by mixing bread flour, all-purpose flour, salt, and instant yeast. Water is stirred in to form a loose, shaggy dough, which rests covered at room temperature for 12 to 18 hours to develop gluten and flavor through fermentation. After the first rise, the dough is shaped into a rectangle and folded before placing in a buttered loaf pan. A second rise occurs at room temperature until doubled in size.

Baking at 450°F (230°C) for 35 to 40 minutes creates a deep golden crust. The bread is cooled completely before slicing to set the crumb. The extended fermentation replaces kneading by allowing gluten formation over time. This bread is suitable for sandwiches and everyday use, with a chewy texture and mild yeasty aroma.

Long rising times provide good flavor and structure without intense manual effort. The dough can be refrigerated for up to 2 days after the first rise for flexible scheduling. Dusting flour and scoring before baking help the loaf expand evenly.