Mom's No-Knead Toast Bread

A simple homemade bread recipe that's perfect for toast, sandwiches, and everyday meals.

This bread recipe comes from my mother's recipe file and has become one of our favorite everyday loaves. Our family enjoys toast almost every morning, and this bread makes some of the best toast you'll ever eat.

One of the things I love most about this recipe is how easy it is. There is no kneading required. Simply mix the dough, spread it into the pan, let it rise, and bake. It's a wonderful recipe for beginner bread bakers or anyone who wants fresh homemade bread without spending a lot of time working the dough.

Fresh from the toaster with plenty of butter is our favorite way to enjoy it. Sometimes we add jelly, and other times we spread it with cream cheese, sprinkle on Parmesan cheese, and finish it with a little, (or sometimes a lot) garlic powder for a savory treat.

Ingredients:

3 c. Flour
1 Tbs. sugar
1 1/2 tsp. salt
1/4 tsp. baking soda
1 Tbs. instant yeast * (See Notes for active yeast.)
1 c. milk
1/4 c. water
2 Tbs. olive oil or vegetable oil 
yellow cornmeal, to sprinkle in pan

Directions:

Preheat the oven to 350°F. Lightly grease an 8½ x 4½-inch loaf pan and sprinkle the bottom and sides with cornmeal.

In a large bowl, whisk together the flour, sugar, salt, baking soda, and instant yeast.

In a small saucepan, combine the milk, water, and oil. Heat over low heat until the mixture reaches 120°F to 130°F.

Pour the warm yeast and milk mixture into the flour mixture.

Stir with a wooden spoon until thoroughly combined. Continue beating the dough for 2 to 3 minutes until smooth and beginning to look elastic.

Transfer the dough to the prepared loaf pan and spread it evenly.  Cover with a clean tea towel or lightly greased plastic wrap.  Let rise in a warm place for 45 minutes to 1 hour, or until the dough is just crowned above the rim of the pan.

Remove the cover and bake for 22 to 27 minutes, or until golden brown.

Allow the bread to cool in the pan for 5 minutes.
Remove from the pan and place on a wire rack.
Brush the top with butter, if desired.

Cool completely before slicing.

*Notes:

If you are using regular yeast instead of instant yeast, place the yeast into warm water with 1 tsp. sugar. Place in a warm location and allow to proof for 10 minutes. Heat the milk and oil in a small sauce pan until it reaches a temperature of 105° F. No hotter, or it will kill the yeast. 

Tips for Best Success:

• Use fresh yeast for the best rise.
• Check the liquid temperature with a thermometer.
• Don't add extra flour; the dough should be softer than traditional kneaded bread dough.
• Let the bread rise only until slightly above the rim of the pan.
• Cool completely before slicing to prevent a gummy texture.
• Store the bread in a sealed bag once fully cooled to keep it soft.

Variations and Substitutions:

• If you want Whole Wheat Bread, replace 1 cup of the all-purpose flour with whole wheat flour.
• For Honey Bread, substitute honey for the sugar.
• If you want to make Herb Bread, add 1 teaspoon Italian seasoning or dried herbs.
• To make Garlic Bread, add 1 teaspoon garlic powder to the dry ingredients.
• To make Cheese Bread, stir in ½ cup shredded cheddar or Parmesan cheese.

Serving Suggestions:

This bread is perfect for:

• Buttered toast
• Toast with jelly or jam
• Peanut butter toast
• Cream cheese toast
• Garlic Parmesan toast
• Grilled cheese sandwiches
• French toast
• Egg sandwiches
• BLT sandwiches
• Homemade croutons

How to Store:

• Room Temperature:  Store in an airtight container or bread bag for up to 4 days.
• Refrigerator:  Not recommended, as refrigeration can dry out homemade bread.
• Freezer:  Wrap tightly and freeze for up to 3 months. When ready to serve thaw at room temperature and toast as desired.

Frequently Asked Questions:

Can I use active dry yeast?
Yes. Proof it in the warm water with 1 teaspoon of sugar for about 10 minutes before adding it to the dry ingredients.

Why didn't my bread rise?
Old yeast, cool room temperatures, or liquid that was too hot can affect the rise.

Can I use bread flour?
Yes. Bread flour will produce a slightly chewier loaf.

Why is my bread dense?
Too much flour or insufficient rising time can create a dense loaf.

Can I double the recipe?
Yes. Divide the dough between two loaf pans.

Do I need a stand mixer?
No. A wooden spoon works perfectly for this recipe.