White No-Knead Bread Loaf Recipe

White Sandwich Bread - No-Knead bread loaf sliced

This recipe will make a large sized white sandwich loaf that is as great tasting and a great texture for sandwich bread. The crust is soft like a sandwich bread, not as crisp as traditional no-knead bread. It is so easy to make and with little time invested (unless you count the 12+ hours of rising). I believe anyone could make this no-knead white bread with great results, even without a kitchen mixer or any other special equipment.

White Sandwich Loaf No-Knead Bread Recipe


  • 4 cups all-purpose flour or bread flour
  • 1/2 teaspoon instant yeast
  • 2 teaspoons salt
  • 1 3/4 cups water


  1. Combine all the dry ingredients (white flour, yeast, salt) in the large bowl (3 quart or larger) and stir with a mixing spoon for about 15 seconds.
  2. Add water to the bowl and stir for about 3 minutes until the flour is mostly stuck to the dough (it won’t look that good but that doesn’t matter).
  3. Cover the top of the bowl loosely with plastic wrap.
  4. Let sit on counter top for about 12 to 18 hours (I ussually do this for about 13 hours), the dough will look all bubbly on the top.
  5. Flour Counter TopGenerously sprinkle flour the top of your clean counter top or a cutting board (don’t worry about using too much flour, it won’t hurt it).
  6. Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl.
  7. Sprinkle a little flour on top of the dough and rub your hands together with flour.
  8. With you hands, gently stretch the dough out to a rectangle shape.
  9. Roll up the dough from one end to the other.
  10. Place the dough into a lightly greased bread pan (seem side down).
  11. White Sandwich Loaf No-Knead Bread risenLet dough rise till it is a bit above the top of the bread pan (about double in size or 1.5 to 2 hours).
  12. Pre-heat the oven to 350 degrees.
  13. Place bread in the oven for 40 minutes to 45 minutes.
  14. Remove from oven and let it cool on a cooling rack or your counter top.

White Sandwich Loaf No-Knead Bread

This white bread is so cheap and simple to make that there is no reason to buy white bread from the store anymore. I like wheat bread but for certain things I really like a good white bread, plus I like a variety of breads to eat. This is great for grilled cheese sandwiches and regular sandwiches.

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20 Responses to White No-Knead Bread Loaf Recipe

  1. kristen says:

    am i able to put honey in it for sweetener? also, does the water need to be warm?

  2. admin says:

    Yes you can put honey in the recipe, if you do I would do no more than 1/4 cup of honey and I would cut back the water back a little to compensate for the added liquid of the honey. The water does not have to be warm but it helps a little.

  3. Candy Reid says:

    can i double this recipe to make two loaves

    • admin says:

      You can double it and make 2 loaves, because the dough is so wet it can be a hassle to cut in half if you make one big batch. I would suggest that you make them in separate bowls to make it easier to handle the next day.

  4. Candy Reid says:

    Hi, must have done something wrong. Dough did not rise that much in 14 hours. Do you put the plastic wrap right on the dough? I did not so I am wondering if that was the problem. Can someone let me know

    • admin says:

      I don’t put the plastic right on the dough, I put it across the top of the bowl.

      Some times it doesn’t look like it rose much but if it has small bubble holes on the surface then it is probably ready. If not then it is ussually one of two things: bad yeast, or to much salt.

      You can test your yeast by stirring together in a bowl 2 teaspoons of yeast, 1/2 cup of warm water (about 110-115 degrees Fahrenheit), and 1 teaspoon of sugar. Wait 10 minutes and if it foams and bubbles then the yeast is still good. It should look like half milky water and half foam.

      A common mistake some make with salt is that they put in, for example, 2 tablespoons of salt instead of 2 teaspoons, I have gotten those two measurement mixed up when reading a recipe before. If you take a small piece of the dough and touch it to your tongue it will taste like homemade playdough if it has to much salt in it.

      Hope this helps.

  5. Luther Coram says:

    is this bread a sour dough bread my bread i usually mak takes about an hr to rise once i let my bread rise for longer about 4 hours and the bread became a sourdough bread

    • admin says:

      This bread is not a sour dough bread, though it is similar in some ways. Sour dough breads usually take days to create, unless you have a sour dough starter. As I understand it, letting the dough rise way too long will result in a somewhat sour taste due to the yeast dieing and leaving behind a sour taste.

  6. Safca says:

    Can I leave out the salt or cut it in 1/2?

    • Sammy says:

      You can not leave the salt out of any bread with out loosing the majority of the taste. For this recipe, the lowest I would go is 1 1/2 teaspoons of salt. Any lower than that you will have a fairly blah tasting bread.

  7. Yuqing says:

    May I ask how big is your loaf tin?

  8. pauline says:

    i recently found a recipe for no knead bread that called for very warm water, that was combined with the yeast and sugar….the flour was combined with the shortning and put in a mixer..the yeast mixture was poured slowly into the mixer to blend with the flour …after taking out the dough which was very soft and put into a greased pan to rise …it rose in four hours and baked for 45 minutes….it was the best bread i have ever made very soft crust……i misplaced the recipe and the website …i need to know the measurements for the yeast and the water….i also used one third of ice water….as i can remember it was a high loaf not like the ones i’ve seen lately…i really need help on this one ..i can’t see waiting eighteen hours for bread to rise….i found the recipe last week ..but where?????

  9. Loretta says:

    I used another no knead recipe for white sandwich bread, (Jim Lahey) looked pretty, but inside was gummy, (followed instructions to the letter and I waited til it was very cool—what could cause this problem ? Would like to try again, but perhaps I am missing something…..I have heard that no knead has this problem….does this recipe tend have the same problem?? Thanks

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  11. Patricia says:

    I used to make bread all the time. I’m thinking about it again. I always have a problem getting my dough to rise. (Never had a problem when I lived at a high altitude!) Thank you for your page, recipes, and the comments. I really enjoyed it!

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