Add the flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until a sticky dough forms. Don’t worry if it looks rough — this no-knead dough will smooth out as it rises.
If needed, sprinkle a tiny bit more flour to bring the dough together, but resist the urge to overwork it. Sticky dough leads to a softer, fluffier loaf.
Step 3: First Rise
Cover the bowl with plastic wrap, a damp towel, or a lid and let it rise in a warm, draft-free area for about 1 hour, or until the dough doubles in size. It should be soft, airy, and full of bubbles.
Step 4: Shape the Dough
Grease a standard loaf pan (8×4-inch or 9×5-inch) with a light coating of oil or nonstick spray.
Using a spatula, gently transfer the dough to the prepared pan. Smooth the top lightly with damp hands or the back of a spoon to create an even surface.
Cover again and let the dough rise for another 30 minutes, or until it reaches just above the rim of the pan.
Step 5: Bake
Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. For an extra-crisp crust, brush the top lightly with water before baking.
Step 6: Cool and Serve
Remove the loaf from the oven and let it cool in the pan for 5–10 minutes before transferring it to a wire rack. Allow the bread to cool completely before slicing for the best texture.
Enjoy your fresh, soft sandwich bread plain, toasted, or however you love it most!
