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No-Knead Batter Sandwich Bread
The secret here is skipping the kneading entirely with a simple batter-style dough. This homemade sandwich loaf delivers a soft, tender crumb that's ideal for your daily lunches. A touch of whole-wheat flour adds depth, while honey provides a subtle sweetness that pairs beautifully with savory and sweet fillings alike. It comes together quickly in a stand mixer, saving your arms from a workout. A quick egg wash before baking gives the crust a deep golden finish, and a final brush of melted butter keeps it perfectly soft.
Equipment
- Stand Mixer
- Oven
- Loaf Pan
Ingredients
- 2 cups (11 ounces) bread flour
- 6 tablespoons (2 ounces) whole-wheat flour
- 2¼ teaspoons instant or rapid-rise yeast
- 1¼ cups plus 2 tablespoons warm water (120 degrees)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon honey
- ¾ teaspoon salt
- 1 large egg, lightly beaten with 1 teaspoon water and pinch salt
Instructions
- 1Whisk the bread flour, whole-wheat flour, and yeast together in the bowl of a stand mixer. Pour in 1 1/4 cups of the warm water, 2 tablespoons of the melted butter, and the honey.
- 2Attach the paddle to the mixer and blend on low speed for 1 minute. Turn the speed up to medium and beat for 2 minutes, then scrape down the bowl and paddle using a greased rubber spatula.
- 3Mix the batter for another 2 minutes. Take the bowl off the mixer base and scrape down the sides again, leaving the paddle resting in the dough.
- 4Cover the bowl tightly with plastic wrap and set it in a warm spot to rise until the batter doubles in volume, which takes about 20 minutes.
- 5Move an oven rack to the lower-middle position and preheat the oven to 375 degrees. Coat an 8 1/2 by 4 1/2-inch loaf pan with vegetable oil spray.
- 6Stir the salt into the remaining 2 tablespoons of warm water until dissolved. Once the batter has finished its first rise, reattach the bowl and paddle to the stand mixer. Pour the salt water into the bowl and mix on low speed for about 40 seconds until the liquid is mostly absorbed.
- 7Turn the mixer to medium speed and beat for about 1 minute until the batter is completely smooth, scraping down the paddle as needed.
- 8Scrape the batter into the greased loaf pan and smooth the top into an even layer using your greased spatula. A smooth top ensures an even rise.
- 9Cover the pan with plastic wrap and let it sit in a warm area for 15 to 20 minutes, or until the batter rises to just 1/2 inch below the rim. Remove the plastic wrap and let the dough continue rising for another 5 to 10 minutes until the center is perfectly level with the top edge of the pan.
- 10Carefully brush the top of the loaf with the beaten egg mixture. Bake for 40 to 45 minutes until the crust turns deep golden brown and the internal temperature reaches 208 to 210 degrees.
- 11Protect your hands with dish towels and carefully turn the bread out of the pan onto a wire rack. Flip the loaf right side up and brush the top and sides with the last 1 tablespoon of melted butter. Let the bread cool completely on the rack before slicing. Cutting into hot bread turns the crumb gummy.
Notes
- Storage: Keep the bread in an airtight container or plastic bag at room temperature for up to 3 days.
- Freezing: Slice the cooled loaf and freeze the slices in a zip-top bag for up to 3 months. Toast straight from the freezer.
- Temperature check: Using an instant-read thermometer is the most reliable way to know your bread is fully baked. It should hit 208 to 210 degrees in the center.