Introduction
There are few foods more deeply comforting than freshly baked bread. The smell alone can transform a house into a home. This No-Knead Soft Butter Bread is designed for everyday bakers who want bakery-quality results without complicated techniques, heavy equipment, or hours of hands-on labor.
This recipe produces a loaf that is:
• soft and tender inside
• lightly golden with a delicate crust
• rich but not heavy
• ideal for sandwiches, toast, and warm slices with butter
What makes this bread special is its simplicity. There is no kneading, no stand mixer, and no complicated shaping. Time and hydration do the work for you, allowing gluten to form naturally and creating a loaf with excellent structure and flavor.
This guide explains not only how to make the bread, but why each step works, how to fix common mistakes, how to customize the loaf, and how to store it properly.
Recipe Overview
- Yield: 1 large loaf (10–12 slices)
- Skill Level: Beginner
- Total Time: About 3 hours (mostly hands-off)
- Best Uses: Sandwiches, toast, breakfast bread, garlic bread
Ingredients and Their Purpose
Flour
4 cups (512 g) unbleached all-purpose flour or bread flour
Flour is the structural backbone of bread.
- All-purpose flour creates a softer crumb
- Bread flour gives a slightly chewier texture due to higher protein
Unbleached flour is preferred because it retains more natural flavor and strength.
Salt
2 teaspoons (10 g) kosher salt
Salt strengthens gluten, controls yeast fermentation, and enhances flavor. Without enough salt, bread can taste bland and may rise too quickly, then collapse.
Water
2 cups (454 g) lukewarm water
(Mix 1½ cups cold water with ½ cup boiling water)
Lukewarm water activates the yeast without killing it. Too hot will destroy yeast, too cold will slow fermentation.
Yeast
2¼ teaspoons (7 g) active dry yeast or instant yeast
Yeast is responsible for fermentation, rise, and flavor development. This recipe uses a moderate amount so the bread rises steadily without overproofing.
Butter
3 tablespoons (42 g) unsalted butter, melted
Butter adds tenderness, flavor, and moisture. It softens the crumb and gives the loaf its rich but light texture.
Sugar
1 tablespoon sugar or honey
Sugar feeds the yeast and helps with browning. The loaf will not taste sweet.
Step-by-Step Method
Step 1: Mix the Dough
In a large mixing bowl, combine:
- Flour
- Salt
- Sugar
- Yeast
Stir to distribute evenly.
Add the lukewarm water and melted butter. Mix with a wooden spoon or spatula until a sticky, shaggy dough forms. Do not knead.
The dough should look wet and rough — this is exactly what you want.
Step 2: First Rise
Cover the bowl with plastic wrap or a clean towel.
Let rise in a warm place for 1½ to 2 hours, or until doubled in size and bubbly on top.
This slow rise allows gluten to form naturally without kneading.
Step 3: Prepare the Pan
Grease a 9×5-inch loaf pan generously with butter or oil.
Lightly flour your hands and gently scrape the dough from the bowl into the pan. Do not punch it down aggressively — preserve the air bubbles.
Step 4: Second Rest
Cover the pan loosely and let the dough rest for 30 minutes.
This relaxes the dough and improves oven spring.
Step 5: Bake
Preheat oven to 375°F (190°C).
Bake for 35–40 minutes, until:
- Top is golden brown
- Loaf sounds hollow when tapped
- Internal temperature reaches 190–195°F (88–90°C)
If the top browns too quickly, tent loosely with foil.
Step 6: Cool
Remove from oven and let cool in the pan for 10 minutes.
Transfer to a wire rack and cool completely before slicing for best texture.
Why This Bread Works
- High hydration encourages gluten formation naturally
- Butter tenderizes the crumb
- No kneading prevents toughness
- Two gentle rises create structure without deflation
Troubleshooting
Bread too dense?
– Yeast may be expired
– Water may have been too cold
Bread collapsed?
– Over-proofed
– Too much liquid
Crust too hard?
– Oven temperature too high
– Bake time too long
Variations
- Milk Bread: Replace half the water with warm milk
- Herb Butter Bread: Add dried herbs to dough
- Garlic Butter Bread: Brush top with garlic butter after baking
- Whole Wheat: Replace 1 cup flour with whole wheat flour
Storage & Reheating
- Store at room temperature up to 3 days
- Freeze sliced loaf up to 2 months
- Toast slices directly from frozen
Final Thoughts
This No-Knead Soft Butter Bread proves that homemade bread doesn’t have to be difficult. With minimal effort and simple ingredients, you get a loaf that’s soft, flavorful, and endlessly useful.
Once you make it once, it quickly becomes a weekly staple.
