Simple Soft Sandwich Bread (6-Ingredients, No-Knead)

This easy, no-knead soft sandwich bread is made with just 6 ingredients and is perfect for all sorts of sandwiches. No mixer needed — if you can whisk and stir, you can definitely make this bread!

A few years back, I shared a simple sourdough sandwich bread recipe here, and I’ve always wanted to add a yeasted version to my collection … well, here it finally is!

This no-knead recipe has just six ingredients and takes about five minutes to mix together. I have to thank my oldest daughter, who packs a turkey sandwich for school almost every day and is quite the honest critic, for helping me fine-tune this recipe over several months.

We started with the basics: flour, water, salt, and yeast. To make it softer and better for sandwiches, I added olive oil. But when my daughter said it fell apart by lunchtime, I went back to the drawing board. I tried adding honey, then milk, then removed the honey again, and finally swapped melted butter for the olive oil.

The best results came from using a mix of water and milk, melted butter instead of olive oil, and no sweetener — this gave us a soft, sturdy bread that’s nicely seasoned but not sweet, just like classic sandwich bread.

You can adjust the yeast depending on your schedule — I usually use ½ teaspoon (2 grams) for a slow, overnight rise, but if you’re pressed for time, I’ve included tips on how to speed things up.

I’m always happy to help if you have questions. I hope you enjoy this bread as much as my family does! 🍞🍞

How to Make Soft-Sandwich Bread, Step by Step

Start by gathering your ingredients: bread flour, salt, instant yeast, water, milk, and butter. (See the recipe notes if you want to try different flours.)

Using a kitchen scale is ideal here. I’m a big fan of my Ooni scale because it’s precise, which really helps with measuring small amounts of salt and yeast.

Put the flour, salt, and yeast into a big bowl:

Whisk those together until well mixed:

Then add the water, milk, and melted butter:

Use a spatula to stir everything into a sticky, raggedy dough ball — this dough has 80% hydration, so it will feel sticky, and that’s exactly how it should be!

Cover your bowl and let the dough rest for 30 minutes to an hour. Then, with a wet hand, stretch and fold the dough into a smooth ball. Here’s a quick video showing how to do that:

The dough will change from sticky and messy to smooth and more solid:

Drizzle a little olive oil over the dough, cover it back up, and let it rise …

… until it doubles in size:

Gently deflate the dough:

Turn the dough out onto a floured surface:

Press the dough into a rectangle about 8 inches wide. The length isn’t critical, but keeping the width to 8 inches helps the dough fit nicely in your loaf pan.

Roll the dough into a coil:

Place the coil into a greased loaf pan:

Let it rise until the dough peeks just over the rim of the pan:

Bake at 375ºF for 45 minutes:

Turn the bread out onto a wire rack and let it cool completely before slicing:

It’s such a joy to have this soft, homemade bread ready whenever you need it:

Storage Tips

Keep your bread fresh by storing it in an airtight container or bread bag at room temperature. It should stay nice and soft for 3 to 4 days. For longer storage, slice it and freeze in bags—this way, you can grab slices as you need them and avoid wasting bread.

Make-Ahead Tips

This dough loves a slow rise! Mix it up the night before and let it chill in the fridge overnight for an easy bake the next day. Just remember to bring it back to room temperature before shaping and the final rise so the yeast wakes up and your bread bakes beautifully.

Variations

Want to change things up? Swap whole milk for buttermilk for a slight tang, or add a tablespoon of honey if you like a touch of sweetness. You can also sprinkle in some herbs like rosemary or thyme for an herby twist. For a heartier bread, replace 1 cup of bread flour with whole wheat flour, but keep in mind the texture will be a bit denser.

Serving Suggestions

This soft sandwich bread is super versatile. Use it for classic turkey or ham sandwiches, or try it as the base for grilled cheese or French toast. It also makes great toast for breakfast with jam or peanut butter. If you want to get creative, use it to sop up soups and stews—its soft but sturdy crumb makes it perfect for soaking up all those delicious juices.

Recipe FAQs

• Q: Can I use all-purpose flour instead of bread flour?
  A: You can! The bread will be a bit softer and less chewy, but still delicious. You might need to adjust the water slightly, as all-purpose flour absorbs less.
• Q: Do I have to use milk?
  A: Milk makes the bread softer, but you can use all water if that’s what you have. Just expect a slightly different texture.
• Q: How do I know when the bread is fully baked?
  A: The crust should be golden brown and the loaf should sound hollow if you tap the bottom. You can also use a thermometer—the center should reach 190ºF.
• Q: Can I skip the stretch and fold step?
  A: It helps strengthen the dough without kneading, so I recommend it for the best texture. But if you’re short on time, you can gently mix and skip it—the bread will still be tasty!
• Q: Can I make this bread dairy-free?
  A: Yes, swap the milk with any plant-based milk like oat or almond milk and replace butter with a neutral oil or dairy-free spread.