- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add flour and salt. Mix with a wooden spoon or spatula until no dry flour remains.
- Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm place for 1-2 hours until doubled in size.
- Grease a loaf pan and transfer the dough into it. Smooth the top with wet fingers.
- Let the dough rise again in the pan for 30-40 minutes.
- Bake at 375°F (190°C) for 30-35 minutes or until golden brown.
- Cool on a wire rack. Slice and enjoy!
Methods
This recipe uses the no-knead method, allowing gluten to develop naturally over time. The warm water activates the yeast, and long resting periods give the dough structure. The result is soft, airy bread without the effort of kneading or using a stand mixer.
History
The idea of sandwich bread dates back to the early 20th century when convenience and portability became a priority. With the invention of sliced bread in the 1920s, soft, uniform loaves became essential in households around the world. Today, this easy version brings that tradition home without preservatives or additives.
Benefits
- Homemade bread contains no artificial preservatives or chemicals.
- Cost-effective compared to store-bought bread.
- Can be customized with seeds, herbs, or whole grains.
- Soft and fluffy texture that’s perfect for sandwiches and toast.
- No eggs or butter, making it vegan-friendly.
Formation
This bread forms through the interaction of flour, water, yeast, and time. The yeast ferments the sugars, producing gas that makes the dough rise. The slow rise and proper hydration result in a soft crumb and slightly chewy crust—perfect for slicing and serving.
