No-Knead Sandwich Bread


In 2006, the world of bread-making at home changed, thanks to an article by Mark Bittman in the New York Times, featuring baker Jim Lahey’s technique for a no-knead loaf of bread. A dough that’s higher in liquid and gets to sit longer does the same work of kneading the dough, resulting in a loaf that’s just as delicious with a tender crumb. And in the case of this Pullman loaf—which is a fortified dough, aka it has milk and butter added to it—reducing kneading is a welcome shortcut since the dough can be quite sticky. Think brioche meets your everyday sandwich bread. Your morning toast will never taste so good as a loaf made by you!

No-Knead Sandwich Bread
Photo: Victor Protasio
Hands On Time:
15 mins
Total Time:
5 hrs 15 mins
10 servings


  • 3 ⅓ cups bread flour, plus more for work surface

  • 1 ½ cups whole milk, at room temperature

  • 2 ½ tablespoons granulated sugar

  • 1 ½ teaspoons active dry yeast (from 1 ¼-oz. envelope)

  • 6 tablespoons unsalted butter, melted, divided

  • 1 ¾ teaspoon kosher salt

  • Cooking spray


  1. Stir together flour, milk, sugar, yeast, and 5 tablespoons of melted butter in a large bowl. Stir with a wooden spoon until no dry spots remain. Cover the bowl with a clean dish towel and let stand for 20 minutes. Add salt and stir until dough is sticky and elastic about 2 minutes. Cover the bowl tightly with plastic wrap and transfer to the refrigerator; chill for 8 hours or overnight.

  2. Lightly coat an 8½-by-4½-inch loaf pan with cooking spray. Turn chilled dough out onto a lightly floured surface. Using lightly floured hands, shape dough into a rough oval. (Dough may be difficult to shape.) Fold short ends of the oval in toward the center, pressing gently to seal. Working in the same direction as the previous fold, fold the dough in half over itself, pressing gently to seal and form an 8-inch-long log.

    Transfer dough, seam side down, to the prepared loaf pan, gently encouraging it into the pan. Cover loosely with plastic wrap that has been lightly coated with cooking spray. Let rest in a warm place (like the top of the refrigerator) until the dough has risen just over the lip of the pan, about 2 hours. During the final 30 minutes of resting, preheat the oven to 375°F with an oven rack in the lower third.

  3. Bake until bread is golden brown and a thermometer inserted in center of loaf registers 200°F, 40 to 45 minutes, tenting with aluminum foil after 30 minutes if bread is browning too quickly. Invert loaf onto a wire rack; turn right-side up and brush top with remaining 1 tablespoon melted butter. Let cool completely before slicing.

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