By Sandwich Bread – This is one of the easiest bread you’ll ever make because it’s beginner-friendly, it requires just six simple ingredients with very little effort, and it comes together in less than 2 hours. So soft, so fluffy, so good!
THE PERFECT NO-KNEAD SANDWICH BREAD RECIPE (EVEN FOR BEGINNER BAKERS)
This no-knead sandwich bread is a triumph. Though, I developed this recipe, however, the result exceeded my expectations. I’m not trying to overstate it when I say so, but this requires minimal effort, no fancy tools or ingredients, yet, it yields a soft, flavorful sandwich bread.
It’s delicious smeared with butter right out of the oven or just toast and enjoy it as a sandwich throughout the week…perfection!
Foolproof Recipe
This is a foolproof recipe, provided you follow the steps, measure out the flour well (leveled cup), use a good yeast, and proof the dough in a warm place. The result will be a quick high-rising dough which will in turn, yield a good-tasting, light bread, with a soft and chewy crust.
A VARIATION ON OUR FAMOUS MILK BREAD
This recipe is a variation of our famous sweet milk bread. The end product looks, feels, and tastes very similar. However, this method takes half of the time of our sweet milk bread.
This simple enriched dough recipe never fails, and it yields a soft, pillowy bread.
So if you are short of time and you can’t wait to make our sweet white bread that needs kneading, or you are a beginner in the world of bread making, then this bread recipe is for you.
Watch how to make it:
YOU GET WHAT YOU SEE – MY PROMISE
It can be very frustrating to get the right bread recipe on the internet these days because there are just so many recipes flying around. Some of them are just way too complicated or require an ingredient that is difficult to source or expensive, and sometimes, when you make them, the result looks nothing like the picture on the site. Sigh!
This recipe is not so; you get what you see. Trust me on this. I have done all the background work so you all can have your confidence in the kitchen.
You just have to mix all the ingredients in a large bowl, make the dough, let it rest for 5 minutes, mix the dough again, shape, proof, and bake. No fancy ingredients or complicated steps. As you can see from our photos, the final product is fluffy, soft, slightly sweet, and golden. What’s not to love about it?
How to make Sandwich Bread
To make this quick sandwich bread, mix all the ingredients together in a very large bowl, once everything is well combined, cover and let it rest for 5 minutes. Open it up again and mix for a few seconds. Cover it back and leave to rest for one hour. However, if you keep it in a very warm place it will rise faster. About 45 minutes.
Next, divide the dough in two and shape both into loaves. This can be quite tricky because the dough is soft, but it’s not difficult. All you have to do is just to gather the dough together while trying to form a loaf. Honestly, this is so easy, but you can watch the video for reference if still in doubt.
Leave the loaf to rise for another 15 to 20 minutes if kept in a warm place but expect a thirty minutes wait time if kept in a cool place.
I gave the dough an egg wash just before baking to give it a golden and shiny crust. It’s optional but recommended. Bake and enjoy.
Here is how I make my light and fluffy sandwich bread from scratch. I hope you enjoy it as much as we do in our home. ❤️❤️❤️
Some of our favorite Bread Recipes:
- Quick and Easy Hot Dog Buns Recipe
- How To Make Bread Rolls
- Sausage Bread Rolls
- No-knead Bread Rolls
- No-knead Garlic Bread-Garlic Knots
- Chicken Stuffed Braided Bread
- Crusty No-knead Dutch Oven Bread
- No-knead French Bread
- Raisin Bread Rolls
- Easy Honey Whole Wheat Bread
- Sweet Milk Bread Recipe
Notes:
- The dough rises a lot so be sure to use a very large bowl.
- I gave the dough an egg wash just before baking to give it a golden and shiny crust. It’s optional but recommended.
- Always leave the dough in a warm place to help it rise faster. if left in a cold place it will take a longer time to rise.
- You may substitute butter for margarine or lard if you wish. However, you will need to skip the salt if using margarine.
- I used instant yeast for this recipe. However, you can use active yeast. If you choose to use active yeast, I’ll advise you to proof it first in the warm milk before adding it to the dry mixture. I have written on the difference between active dry yeast and instant yeast. Check it and learn more.
Sandwich Bread Recipe
Ingredients
- 5 cups bread flour
- ¼ cup sugar
- 1 tsp salt
- 1½ tbsp yeast
- 4 tbsp melted butter
- 2½ cups warm milk about 105 and 110°F
- 1 egg for egg wash
Instructions
- Combine the flour, sugar, salt, and yeast in a large bowl. Mix and create a well at the center.
- Add the melted butter and the milk. Stir with a wooden spoon until a wet mass of dough forms. About 1-2 minutes.
- Cover the bowl and leave to rest for five minutes. After five minutes, open the bowl and mix again for a few seconds.
- Cover and leave to rest for 45 minutes to one hour.
- In the meantime, grease two 9 by 5 loaf pans with butter. Dust them with flour to coat the inside of the pans.
- Remove the dough from the bowl, place it on a lightly floured work surface and divide it into two halves.
- Form the dough into loaves – it’s very soft, so handle it carefully.
- Gently place the shaped dough inside the loaf pan.
- Cover the pan with a clean damp kitchen towel and leave to rest for 15 to 20 minutes.
- Bake in a 375F preheated oven for 25 to 30 minutes or till a skewer inserted in the middle of the bread comes out clean.
- Serve with a spread of butter or jam; you can also toast or make a great-tasting sandwich. Enjoy!
Notes
- I used instant yeast for this recipe. However, you can use active yeast. If you choose to use active yeast, I’ll advise you to proof it first in the warm milk before adding it to the dry mixture.
Nutrition
Let’s Connect! You can find me on Facebook, and Instagram. I love keeping in touch with all of you!
If you make this No-knead Sandwich Bread, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
Can it rise overnight in refrigerator?
Hi Jayne, I think it should still work, though I haven’t tried it myself. My guess is the texture might come out slightly different.
This has turned out well for me, but I have to ask: A teaspoon of what kind of salt? Table salt, Morton’s kosher, or Diamond Kosher? And what is the weight of the salt?
Hi Bryan, I used pink salt, and a teaspoon is 4.5 to 5g. Fairly close to table salt by volume.
Glad the recipe turned out well for you!
Such a great recipe. I can’t believe that a sandwich bread recipe this easy can be that good! We really enjoyed it!!!
Love this😊 I’m so happy it turned out so well for you. Simple recipes really can surprise you sometimes
Found your recipe today while searching for no-knead white bread recipes. I cannot eat wheat. Even so, I make all of my family’s bread from scratch. I refuse to buy weaponization bread from the grocery or any other weaponized food for that matter.
I make a lot of bread of various types, even Nancy Silverton’s sourdough starter (2-week process). So, my statement is coming from experience. Chef Lola, your bread was SO freaking easy I actually thought I was doing something wrong. NOT! It is just fantastic sandwich bread, according to my husband. He loved it. You are my new go-to white bread recipe.
THANKS Chef Lola!
Thank you so much for this amazing feedback Elaine, I’m truly honored that you gave my recipe a try, especially with your bread-making experience.
Thank you for trusting my recipe and for such kind words. Welcome to the family 🤍
I made this recipe today and chef Lola, this is so delicious!! We’re struggling not to eat the whole loaf today.
Quick question: how do I store it short and long term?
So glad you loved it Jo 😊. For short-term storage, keep it in an airtight bag or container for 2-3 days depending on your room temperature. For long-term, wrap tightly and freeze. It stays fresh for up to 3 months.
I made it today. Turned out so light and fluffy and flavourful!
I’m curious, I do i store it properly?
So happy to hear that😊. For short-term storage, keep it in an airtight bag or container for 2-3 days depending on your room temperature. For long-term, wrap tightly and freeze. It stays fresh for up to 3 months.
Recipe turned out great! I halved all the ingredients,
For the first time I made soft bread. I used soy milk and vegan butter….this recipe motivates me
To try to make bread at home, So thank you!
However it was a little sweet for me, is the sugar in this recipe just for flavor? Can I reduce it by half would it affect the texture of the bread in any way?
Thank you for your feedback and sharing this recipe:)
Hi, I’m so glad the recipe turned out great for you, and congratulations on making your first soft bread🎉. Yes, the sugar adds a bit of flavor and helps with browning, but you can definitely reduce it by half if you prefer less sweetness, it won’t affect the texture much. I love that this recipe encouraged you to bake more, keep it up❤️👍
The texture of this was great and minimal work, but the bread tasted yeast. I’m going to try it again with less yeast and let it rise slowly in the fridge. Have used this brand of yeast before and never had any issues. If anyone can advise?
Thanks for the recipe. Liked the softer crumb.
Thanks so much, Carmen for trying the recipe and sharing your feedback. A strong yeast flavor may mean the dough rose too quickly or had just a bit too much yeast for the timing.
Your plan to use a little less yeast and let it rise slowly in the fridge is perfect for a softer and tastier crumb.
I did this recipe once it was delicious. Once I put it into the oven it stopped rising. This probably had to do with me overproofing it in the first rise? (Got busy with my 3 month old) Can you please inform me how much flour you put in the recipe by weight?
Yes, Leah over-proofing can stop the dough from rising in the oven. For accuracy, 5 cups of bread flour is about 600 g. Next time, you can refrigerate the dough if you need to pause the rise. 🙌
I use this as my base recipe with slight modifications – I use 200gm sourdough starter and then like 1Tbs yeast. I use almond milk instead of dairy. And flour is always by feel since my yeast is wet.
I I’ll add cinnamon and extra sugar to a batch and then roll it out before putting it in the pan and sprinkle more. Then let it rise in the pan again 20-30 mins before baking.
If just making sandwhich bread I just form it into a loaf and plunk it in.
That was brilliant,Candice. I am happy you made it your own.
Lola, this is the BEST recipe for bread I have found! The bread hits a 10/10 in every category. Thank you for sharing!
Thanks, Cat❤️
This is my second time making this bread & the family absolutely loves it. I refuse to buy store bought “bread” anymore as it seems the food here in America has been weaponized. Many thanks for sharing!
I completely understand where you’re coming from Malisa; making it yourself brings such peace of mind. Thanks for the feedback!!
Love this no knead recipe and the bread turns out great. So soft and delicious. Bread is off my grocery list.
Thank you, Alvin. I am happy this is a go to recipe.
What kind of magic is this – no kneading? What?!? Haha…I just got done making your hot dog buns and they were so darned good, I’m going to try this sandwich bread next. Then maybe work my way through your other recipes! I’ll post back after I make it – can’t wait! Tuna sandwich, here I come!
Happy to hear this, Marlene.
Made this today. A loaf for us and a loaf for my parents. I kinda regret giving one away. I got nervous when I went to put it in the pans, but your video helped and it worked out great! My loaves also were not even, but turned out good anyway. Thanks for sharing your recipe with us. Will definitely be making again!!
You are welcome.
I will try it, looks nice 👍👍👍
Hi Lola,
Thanks for the recipe. May I know if I can choose to proof it overnight in the fridge and complete it the next day?
If so, what are the adjustments required?
Thanks!
WE LOVE LOVE YOUR NO KNEAD BREAD. PATRICIA AND MARY!!!!!!!! Mary makes ardamon, raison and homemade candied orange peel Bread with this recipe! It is subtle but so delicious ! Thank you
We will be looking at more of your recipes – heart friends in 2 different states!
Keep sharing! Blessings.
Thank you.
Springy, delicious puff-puffs of love. Perfect, easy, and delicious. Bye bye store bought bread.
Chef Lola, I made this bread many times and always turns out amazing. Small issue, everyone loves the bread and they want some to take home. My question is can I make mini loaves that way I can send home with them. If so how many mini’s would this recipe make? And how long would I bake them for? Thank you
I love this bread – so flavorful! Great when you need to have homemade bread fast! To help the texture so it’s not quite as crumbly, you can chill in the frig for an hour and it’s easier to slice. I had extra time, so I let my dough rest for 2 hours instead of one, and every 30 minutes, I did the stretch & fold method (turning the dough quarter turns for a total of 4 stretches every 30 minutes.) I do this 4 times during the 2 hour rest. To help dough from sticking to your hand, wet your fingers with cold water and flick off the extra. This folding method improves the gluten so it’s more pliable and less crumbly. Your dough will also get a better raise. But honestly, I love it both ways! The ingredient ratio is spot on for this recipe. I’ve made this bread 2 times this week so far! ❤️
Thanks for the additional tips, kay.
I love this bread – so flavorful! Great when you need to have homemade bread fast! To help the texture so it’s not quite as crumbly, you can chill in the frig for an hour and it’s easier to slice. I had extra time, so I let my dough rest for 2 hours instead of one, and every 30 minutes, I did the stretch & fold method (turning the dough quarter turns for a total of 4 stretches every 30 minutes.) I do this 4 times during the 2 hour rest. To help dough from sticking to your hand, wet your fingers with cold water and flick off the extra. This folding method improves the gluten so it’s more pliable and less crumbly. Your dough will also get a better raise. But honestly, I love it both ways! The ingredient ratio is spot on for this recipe. I’ve made this bread 2 times this week so far! ❤️
Thanks for your contribution.
If I want to make half of the recipe, is there a different adjustment to the yeast? Or is half the yeast ok?
TRIED THIS LAST NIGHT, AND THEY DIDNT RISE BUT TASTED GOOD. I RE-READ THE RECIPE TO SEE IF I FORGOT ANYTHING AND IN THE NOTES, I FOUND MY PROBLEM! I USED ACTIVE YEAST AND DIDNT PROOF IT FIRST! UGH! I WILL BE TRYING AGAIN TONIGHT!
So sorry about that, Delilah. Looking forward to your feedback when you try it again.
I have 2 questions…
1.- Do I have to put a pot of water in the oven while baking for steam?
2.- Do I have to use the steam method when baking this type of bread. (Sandwich) ?
Thank you
Made this recipe today- AMAZING! I used all purpose flour and half salt due to low sodium restrictions- turned out great! Thank you!
Great, Heidi. Thanks for the feedback.
Made your recipe today. I added some dough enhancer and a small splash more of water since we live at an arid, high altitude (Colorado, USA). They always help.
As soon as the loaves cooled down a bit we started slicing. One loaf – half gone!
Thanks for a terrific recipe. Husband says it tastes like a dessert. It’s printed out, in a plastic sleeve and is now my go-to sandwich loaf recipe,
{{{Chef Lola}}}!
Thanks, Eleny for taking the time to let me know how you liked the recipe. I can understand why your husband thought the bread tasted like dessert! It’s definitely a sweet and flavorful loaf.
Great thinking on adding the dough enhancer and a bit more water for your high-altitude location – those tweaks can make all the difference! and I’m glad that you’ve printed out the recipe and made it your go-to sandwich loaf recipe. That’s such a compliment! I hope you continue to enjoy it for many years to come.
Didn’t quite get the bread right, I definitely should have watched the video 😅 still amazing bread!
The joys and mysteries of bread-making! It happens to the best of us!! I’m glad you still managed to create an amazing loaf, even if it turned out a little different than expected. 🙂
Please disregard my previous question about the NO milk. I just watched the video.
Any recipes for NO milk?
All of your bread recipes are great and I’m a hugh fan. I added 1 TBSP italian seasoning to the flour before the liquid – just took the loaves out of the over – BEAUTIFUL. How do you recommend storing on counter top as in wrapped in plastic or what? Also, how to wrap for freezing?
Thank you
HELLO LOLA,I TRIED THE RECIPE BT T DIDN`T COME OUT LIKE YOURS.CAN YOU TELL ME MEMEASUREMENT OF THE THE CUP YOU USED.MY DOUGH WAS HARD AND IT WAS NOT AS STICKY BT USED THE CORRECT MEASUREMENTS.THANK YOU.
Sorry about that, lulu. Check the cooking section at the bottom for the measurements.
THANK YOU! I’ve tried 6+ sandwich bread recipes and this was by far the easiest and yummiest one to make. Will be sticking with this one for sure.
Thank you, Shelby🤗🤗🤗🤗
Very nice and sweet. Pls the recipe ma.
Farida, thanks for stopping by. The recipe is available on the recipe card at the lower part of this post.
I noticed that the calories say 1653 and hope that is not for one piece of bread but for the loaf.
Yes, Anna Marie, it’s for each loaf. 🙂
Any way to incorporate white whole wheat flour? Please ? Wanna make this a little healthier!
Sure, Nancy. You can reduce the quantity of bread flour and add whole wheat flour instead.
Forgot to add in my first comment some helpful info that may help other bread beginners like me 😆. I heated a small bowl of hot water in the microwave and then I put the dough inside to rise. The moisture and heat of the steaming water helps the rising process.
I tried this bread recipe and it turned out great and it was beyond easy!!! Thank you Thank you Thank you! I have never been able to accomplish making edible bread until now!It taste and looks great!
Thank you so much for the feedback, Jeania. I am happy it came out well for you. Keep making and enjoying the recipe.
I’ve tried so many no knead sandwich breads, but this is by far, the best one!! So tasty, and so soft. The dough was a bit wet, so handling it was a little tough. But watching the video reassured me that I was on the right track. I guess the wet dough was the secret since the loaves were so moist!! Will definitely make again!
So happy you got it right, Kat. Keep enjoying it.😀👍
I have tried 3 other recipes for sandwich bread. Your recipe is the best by far.
I used water instead of milk and used a little less sugar and butter.
Perfect bread for sandwiches.
Thank you so much for the recipe.
Do you have a recipe for no knead hamburger rolls?
Susan Shannon
Thanks for the feedback, Susan. I have a recipe for no-knead hot dog buns and yes, this recipe makes great hamburger buns. Here it is – https://cheflolaskitchen.com/hot-dog-buns-recipe/
Can I use less sugar?
Yes, Susan. If you don’t like too much sugar, you can use less sugar. You can adjust it to suit your taste.
Finally a simple bread recipe that WORKS. Minimal effort, minimal waiting time, affordable and gorgeous. I’ve been experimenting with some different recipes to find that perfect loaf of bread to replace buying store bought with all those nasty preservatives. This one comes out on top! I did have to add about a 1/4 cup of extra liquid to my bread because my flour seemed extra dry but it all worked out. I am curious though, Lola…would I be able to add in some whole wheat flour as well or would that mess everything up? Thanks for a great recipe! 🙂
I just made this and halved the recipe to make one loaf, it came out amazing! The easiest and tastiest bread I have ever made! I made a lavender honey butter and slathered it on a slice…….yum!
Hmmm… this already sounds so delicious and I’m not even the one eating it. Anyway, I’m so glad you enjoyed it.
I would love to make this recipe 😋 but in your video you did say I could use all purpose flour. How much and how much baking powder/baking soda?
The quantity of flour depends on the size of bread you want to make. The leavening agent for this bread is yeast not baking powder. You can check the recipe to the the quantity of flour and yeast that I used.
What beautiful dough! Found this recipe because I was looking to use up 2.5 cups of milk and it is definitely a keeper. My loaves rose quite well and baked up shiny and browned, slightly darker than your photos, and the texture is very soft and springy. Very easy fuss-free bread, glad I found your site!
Thank you for coming back to share your experience, Anna. Your comment is reminding me that I need to make this again soon. 🙂
@Lola Osinkolu, this bread is so good I’m making it again already!
Glad you are enjoying it Anna!
Hey Lola I am not happy with my result when I make your no knead sandwich bread it will not rise when I put the bread in the oven I followed all the steps I use five cups of flour two and half cups of milk with butter and that not enough of liquid so I add more hot liquid to get that thicket dough I let it rest for five minutes and then I cover it for 45 minutes to one hour it rises then I put it in the baking pan let it rises but when I put it in oven it stop rising can you please tell me what I am doing wrong
Hi Linda, apologies for the late response. The hot liquid will kill the yeast and the bread will not rise if the yeast is dead.
Hello from Australia. This bread was soooo good. I made 1 loaf and used the other half for hotdog rolls.
Great to hear this.
Tried the recipe this morning. Simple to follow instructions, followed them exactly. Bread was a little dense but very tasty. Will allow a longer rise time in pan next time to lighten it up a bit. All in all a very nice recipe. Will definitely make again. Thanks for the recipe.
I really enjoy watching the video it’s fully well explained looks so nutrished thanks so much Ma more blessings
Thanks for the kind words Olateju. 😊
This bread is delicious I am from Scotland will be making this bread again thanks for the recipe
Freshly baked, just had a slice and mmm.
Thank you for a truely easy and delicious recipe.
I made this bread last week for my family using the entire recipe and they couldn’t get enough! I up at 12 am now making another loaf before I leave town. This is the best sandwich bread I have ate or made and it’s perfect for French toast. Thank you for the recipe.
All the validation I need! Thank you for the feedback ❤❤❤
Outstanding. Made this today. Shared your Blog in FB groups.
Glad you loved it and thanks for sharing. It helps alot ❤❤❤
Hi Lola,
Greetings from Malaysia!
After watching your video & reading your article, the words “fool proof recipe & YOU GET WHAT YOU SEE – MY PROMISE“ gave me some hope to try your recipe (despite many not so successful attempts with online bread recipes)!
The bread turned out soft & delicious as promised. Will definitely be baking more and can’t wait to explore your other recipes!
Thank you so much for sharing! 🤗
Thank you so much for sharing that with me, GL! I’m so glad that worked out. 😊
I can hardly believe how good this is being so easy and quick. The only thing I should’ve done differently is to get more of my air bubbles out before shaping into loaves. But truly so soft and yummy.. a definite keeper. Thank you for sharing😊
Thanks so much Suzette, I truly love hearing this!!!
Should we score the dough before baking?
Honestly, I see no reason to do that for this recipe, however, you can score it if you want to.
YOWZA! This bread is DELISH! I misread RE the yeast (used active but followed the recipe for instant) so probably could have had a better rise if I’d pre-activated BUT both loaves still turned out so fluffy and light and most importantly so, so tasty! Fresh from the oven and we just ate half a loaf with butter…. FANTASTIC!
Ah, this looks so amazing! I’ll try it soon and tell you how it turns out! I usually have a hard time making sandwich bread fluffy. So I’m really hoping that this recipe will work for me. Any idea what I’m doing wrong?
I honestly don’t know what exactly you are doing wrong since I don’t know the recipe you used. You can try this one and let me know how well you like it.
I got around to making this amazing bread! It’s the best bread I’ve ever made! Super fluffy and soft. Thanks so much for sharing!
Dear chef lola, this the most amazing bread I have ever made, so many of y friends and family members have started using it. Thank you.
Any advice on why I get a small hollow in the centre of the bread sometimes?
Glad you love the bread. If the dough rises too much before baking, it can form a hollow. So watch the rise (depending on the temperature of your kitchen). On warmer days 40-45 minutes should b fine on colder days, you can go a little longer. I hope that helps?
In the video you said bake @ 375 and recipe states 350. Which one is correct, please?
Hi Michelle, I have updated the recipe to make it clearer. Thanks for bringing this to my attention.
I absolutely LOVE this recipe! I made with milk and want to try it with water just to see the difference..in case of not having milk…I used rapid rise yeast and did not bloom..put directly into bowl with dry ingredients…worked great!..I believe with this recipe I could live on bread and water! ❤️
Made the bread today and it was perfect. My family of four finished one loaf today. Thanks for all your tips.
Well…I’m addicted to this bread. Bring on the carbs!!!
Are you using Instant Yeast or just Active Dry??
Can I substitute oil for butter? Making bread for vegan friends?
Yes, you can.
I just baked this bread now and it was soooo easy! Thank you so much!
Great recipe! Bread came out fantastic! My first time making bread and my husband loved it!
I’ve got this sitting for the full hour as we speak. If you’re using flour instead of bread flour that the recipe calls for, I added a little more flour, like 3 table spoons. I live in the South (ga) It was still a little wet to my liking so. I think all things you have to play bye ear too. Climates can be tricky. And it is rather chilly outside today too! Thank you Lola for this recipe! I can’t wait to put it in the oven. It is 2 days before Christmas Eve Day 2020.
Hi Lola,
We love this bread recipe, but want to know if it can be baked in 1 pan instead of 2.
Hi Jackie, the dough will be way too much for one pan. It’s best to use two pans. If you cant finish two loaves, I will advise you to freeze one of the loaves – It freezes and thaws well.
@Lola Osinkolu, Thank you for your reply. When I make this bread, the loaves never rise a lot, so, that’s why I asked about baking it all in one pan. Could the recipe be baked all in a Dutch oven at 450 degrees for 30 minutes with the lid on and around 10 minutes with the lid off?
Super easy, best recipe. I have now found a recipe I can rely on. I am a beginner and I loved it. Thank you so much.
You are welcome, Moy. Glad you found this recipe easy enough as a beginner 😊
Do you think I can use a gluten free flour like Cassava to make this bread.
I’m sorry Sheila I haven’t tried the recipe with cassava flour.
Hi y’all, your bread will be fully cooked when it reaches between 190 and 200 degrees. If it starts to get too brown before it gets done put a tent of aluminum foil on the top. For anybody who cares, Just thought you might want to know.
Thanks for the tip Jude.
Hi, can you add extra sugar to this recipe to make a sweet dough? I made this bread and it is the best bread I’ve ever had. thank you so much for sharing it.
Yes, Jude you can add a little extra but too much will affect the texture of the bread…I really appreciate the feedback ❤️❤️❤️
Just mix divide and cook.
Yes!!!😊😊😊
This is the best bread recipe bar none. However the instructions need to be more detailed, but the end product is out of this world. I may never buy bread again.
@Beverly Holland, if you watch her YouTube video it’s very clear 😊
Can I use Kefir milk instead if regular milk??
Hi Danie, I have not tried this recipe using kefir milk…Kefir is fermented and I’m not so sure how this will affect the bread.
Just waiting for this super easy bread to go Into the oven,cannot wait to taste it. Thanks Lola for sharing this recipe.I might give away my bread machine ,no need for it now!
Hi Lola,
I made this bread with all purpose flour and it came out good. Taste is very nice.
Only difference i see is when i slice the bread its not airy as shown in pic..i baked for 35 min. Is it because its not bread flour?
It is great lesson for my grandchildren now with me during COVID 19 lockdown. Learning and delicious for them. I kindly request for more recipes my dear.
I halved the quantity. The bread turned out really well – it is soft as promised and delicious! I’m so glad I found this recipe. Thank You!
This is the best recipe I have ever found it is delicious and super easy
Yes Lorie, I have to agree, this dish is so delicious. 🙂
Hi Lola ! Can we use active dry yeast by activating it in the measured milk itself ?? 🙂
Yes, you can Riyaaa.
Hello,I have been looking for an easy bread recipe. I did everything as indicated. My bread had a beautiful rise. When I moved to put in the oven it deflated.🥺 please tell me what did I do wrong. I want to try again. Thank you.
Aww.. dear, so sorry to hear that. The pan should be carefully put inside the oven. If accidentally slammed, the dough will deflate since it’s quite soft.
@Aurea,
You may have over proofed the dough. You should not let it rise more than an inch above the loaf pan. I’ve done exactly the same thing. Did you make it again?
Hi Lola I made this bread last week but in half measurements it was good love it! Making one again soon 😊 thx for your yummy recipe take care and God Bless 🙏
Can I use less sugar? If so how much less?
The best bread I have ever made
I’ve made this 3 times and even with changes or mistakes it turns out great. No fancy appliances needed. I forgot the egg wash still great, I put the egg wash before final proof, still wonderful. I rolled one flat then rolled in bits of cheddar and jalapeno before going into the loaf pan, SO Good. Husband says to stop buying bread, and only make this. Perfect for toast, perfect for sandwiches, and plain with honey. Thank you Lola.
Thank you for the feedback, Ellen. I’m so pleased the family enjoyed it and thanks for the high praise!!
How come my dough was not as soft as urs although I urself the same amount written
Please check again to be sure you used the correct measurements. I always use the standard American measuring cup for my measurements. I hope that is what you used?
Can you please tell me the difference in measuring cups/spoons? I thought they were always the same! 🤦🏻♀️🤷🏻♀️😃
When you measured the flour to the cup ; make sure you loosen the flour from the jar then scoop the flour with a spoon to the cup. This is why most European baking they preferred weighing the ingredients to be precise.
i hope this help.
Btw I made this bread the first time and I do not have MILK so I used water instead and it came out good just like hers. And it stay soft for five days in room temperature. Excellent beginner bread.
I tag you cheflola on Facebook
Done twice. Great recipe!!!
Thanks.
Saludos desde Chile
That’s fantastic, I’m so glad you love it! 🙂
The most delicious bread recioe I have ever made. Plus, it is very easy. Excellent.
Can you tell me if I can add some currants ect to make it into a tea loaf, maybe with a bit more sugar?Thank you
I haven’t tried adding any extras to this recipe. But I don’t see why it won’t work. I apologize for the late response.
Thanks for the recipe, please what’s the equivalent of the measurement in grams, I mean how many grams of flour is 5 cups. Thank you
I halved the recipe to make only one loaf…it came out perfect…I googled measurements and I’m sure you could find an answer to your question that way…hope this helps!
Hello Jumak, a quick google search will tell you how much grams is in per cup. Since I’m replying here is the recipe in grams:
-640 grams of bread flour
-32 grams of sugar
-320 grams of milk
-1tsp salt
-1 1/2 tablespoon of yeast
-4 tablespoon of butter
-1egg for eggwash
That’s what I’m doing today. It’s ready to go in the oven. wish me luck!😊
The sugar is it granulated or caster
This bread turned up amazingly soft n a winner with my family! Such a simple no knead bread.This recipe is a keeper. TQ for sharing it, Chef Lola.
This is beautiful sis Lola,i and my family really enjoyed it,thanks for sharing ur recipe with us.God bless u supersuper.
Hi
Please advice What type of yeast are you using ?
Thank you
Awesome
Recommend this bread recipe, it’s easy and so soft.
The bread taste so yummy. I add little portion of whipping cream from total of milk. Thank you for sharing your recipe
Your web very helpful. Love it.
Definetly will try your other recipe. Bravo, Keep inspiring us with your talent.
Absolutely delicious bread recipe. My kids enjoyed a hot bread from their own oven for breakfast. It’s my first attempt to make bread and I am going to keep it up. Thank you for sharing, God bless
Excellent Recipe
If I didn’t want two loaves of bread, Is it possible to half this recipe?
Yes, you can.
Thanks so much for the recipe I will try it and I hope it comes out lovely like yours. Please what kind of flour can I use. Thank
I used bread flour which is highly recommended but you can use all-purpose flour.
Hello Jumak, a quick google search will tell you how much grams is in per cup. Since I’m replying here is the recipe in grams:
-640 grams of bread flour
-32 grams of sugar
-320 grams of milk
-1tsp salt
-1 1/2 tablespoon of yeast
-4 tablespoon of butter
-1egg for eggwash
Hello Chef Lola… Thanks for this recipe. I do have a question, did you use instant yeast or active dry yeast?
Wow!!! The best no knead bread ever! Very nice for sandwiches and i like it with butter and jam. Very scrumptious bread. Thank you again for sharing your delicious recipes! I just found your blog today and tried two of your recipes already. Perfection! Thank you so very much!!!
Hi Chef Lola! I’m very impressed with this recipe (I’m new to bread making). May I know can we store the dough into the fridge and bake it after few days? If yes, is it straight to the oven from the fridge or do we need to wait the dough to turn into room temperature? Thanks!
wonderful recipe. hope to try it today. However my question is similar to YC, would appreciate a response .
I tried no knead. Bread today and it came out beautifully and sweet.Thank you for sharing your recipe
Thank you for the recipe ma•
But can all purpose flour be used for baking dis?
Yes you can
Good one,tnk you so much.The five cups should be like how many kg?
Hi Lola,
May I know how many gm is your flour please?
Thank you
Rosalind
Can one use all purpose flour
Yup!