Soft No-Knead Batter Bread: A Golden Homemade Sandwich Loaf for Busy Mornings

Ingredients for Soft No-Knead Batter Bread

This recipe makes one 9 x 5-inch loaf, about 14 slices.

For the bread

• 1 ½ cups whole milk: warmed to about 110°F, like a warm bath.
• 2 large eggs: at room temperature.
• 3 tablespoons vegetable oil: or melted butter for a richer flavor.
• 3 tablespoons sugar: feeds the yeast and adds a hint of sweetness.
• 1 packet (2 ¼ teaspoons) active dry or instant yeast: check the expiration date.
• 3 ½ cups all-purpose flour: spooned and leveled.
• 1 teaspoon salt: essential for flavor.

For the glaze

• 1 egg yolk: gives the crust its shine.
• 1 tablespoon cold milk: thins the yolk for brushing.

To serve

• Softened butter and your favorite jam: berry jam is classic.

Notes on the Ingredients

Temperature matters for yeast. Milk that is too hot can kill the yeast, while cold milk slows it down. Aim for 105°F to 115°F. If you do not have a thermometer, it should feel comfortably warm on the inside of your wrist, never hot.

Both active dry and instant yeast work in this recipe. Active dry yeast is best dissolved in the warm milk first, as described in the steps. Instant yeast can be whisked directly into the flour. You will find both in small packets or jars in the baking aisle.

All-purpose flour gives a soft, tender loaf. For a slightly chewier bread, replace 1 cup with bread flour. You can also swap ½ cup of the flour for whole wheat flour for a nuttier taste.

A metal loaf pan gives the most golden crust. Glass pans work too, but lower the oven temperature by 25°F.