Mary's No-Knead Sandwich Bread (2 Loaves)

Ingredients

• 6 cups All-purpose flour (Organic unbleached preferred, but any all-purpose flour works)
• 1 tablespoon Fine sea salt (Any fine salt is acceptable)
• 1 tablespoon Sugar (White sugar, organic if possible)
• 2 1/4 teaspoons Instant yeast (One standard packet; can use active dry yeast with longer rise time)
• 4 tablespoons Butter, melted (Plus extra for greasing pans and brushing tops)
• 3 cups Warm water (About 110°F (feels warm to touch, not hot))

Instructions

1. Prepare dry ingredients

   In a large mixing bowl, combine 6 cups all-purpose flour, 1 tablespoon fine sea salt, 1 tablespoon sugar, and 2 1/4 teaspoons (1 packet) instant yeast. Whisk together until evenly mixed.

   Time: PT5M

2. Add wet ingredients

   Pour in 3 cups warm water (about 110°F; should feel warm but not hot to the touch) and 4 tablespoons melted butter. Stir with the handle of a wooden spoon or spatula until a sticky, shaggy dough forms and all flour is incorporated.

   Time: PT5M

   Temperature: 110°F

3. First rise (bulk fermentation)

   Cover the bowl tightly with plastic wrap or a floured tea towel. Place in a warm spot (oven with light on, top of fridge, or near a warm appliance). Let rise until doubled in size, about 1.5 hours for instant yeast or 1 hour 45 minutes for active dry yeast.

   Time: PT1H30M

   Temperature: 25-27°C

4. Prepare loaf pans

   Generously grease two 8.5 x 4.5-inch loaf pans with butter or oil, making sure to coat all sides and corners.

   Time: PT3M

5. Divide and shape dough

   Deflate the dough by pulling it from the sides toward the center with a greased spatula, bench scraper, or your hands. Grease your hands well and divide the dough in half. Transfer each half into a prepared loaf pan. Shake and gently pat to fill corners and level the tops.

   Time: PT7M

6. Second rise (proofing)

   Let the dough rise uncovered in a warm place for 40–45 minutes (slightly longer for active dry yeast), until the tops are just doming above the rim of the pans.

   Time: PT45M

   Temperature: 25-27°C

7. Preheat oven

   Preheat oven to 375°F (190°C) with rack in the middle position.

   Time: PT5M

   Temperature: 375°F

8. Bake

   Bake loaves on the middle rack at 375°F for 40 minutes, or until golden brown on top and they sound hollow when tapped.

   Time: PT40M

   Temperature: 375°F

9. Butter tops and cool

   Remove loaves from oven and immediately rub tops with butter for a soft crust. Let cool in pans for 5 minutes, then turn out onto a cooling rack to cool completely before slicing.

   Time: PT10M

10. Slice and serve

    Once fully cooled, slice with a serrated bread knife. Enjoy as sandwich bread, toast, or for French toast.

    Time: PT5M

Nutrition Facts

Calories

130

Protein

3g

Carbohydrates

24g

Fat

2g

Fiber

1g

Ingredient Substitutions

• Instead of All-purpose flour: Bread flour (texture will be slightly different)
• Instead of Fine sea salt: Kosher salt (use slightly more)
• Instead of Sugar: Cane sugar, Honey (use slightly less and dissolve in water)
• Instead of Instant yeast: Active dry yeast (add 15-20 minutes to each rise)
• Instead of Butter, melted: Coconut oil, Avocado oil, Olive oil (mild)
• Instead of Warm water: 1.5 cups water + 1.5 cups milk for richer bread

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Plastic bench scraper (optional)
• Plastic wrap or clean tea towel
• 2 loaf pans (8.5 x 4.5 inches)
• Cooling rack
• Serrated bread knife

Critical Steps — Do Not Skip

• Mixing the dough until all flour is incorporated (Step 2)
• Letting the dough rise until doubled (Step 3)
• Greasing loaf pans thoroughly (Step 4)
• Dividing and transferring sticky dough without adding flour (Step 5)
• Not over-proofing during the second rise (Step 6)
• Baking until golden and hollow-sounding (Step 8)
• Buttering tops immediately after baking for a soft crust (Step 9)

Chef Tips from the Video

• Use filtered water for best flavor if your tap water is heavily chlorinated.
• For a richer loaf, substitute up to half the water with milk.
• Let bread cool completely before slicing for best texture.
• Use leftover bread for French toast, croutons, or bread crumbs.

Troubleshooting

Storage

Refrigerator: Store in a sealed bag or container for up to 5 days.

Freezer: Wrap tightly and freeze for up to 2 months. Slice before freezing for easy use.

Room temperature: Keep in a bread box or sealed bag for up to 3 days.

Make-Ahead Tips

• Dough can be mixed and refrigerated overnight after the first rise. Let come to room temperature before shaping and baking.
• Bread freezes well—slice before freezing for convenience.