Made with only 6 ingredients, this simple, no-knead soft sandwich bread is such a treat to have on hand for sandwiches of all kinds. No mixer is required — if you can whisk and stir, you can make this bread.

Notes:

• As always, for best results use a scale to measure. I love this Ooni scale for its precision, especially when measuring smaller quantities of salt and yeast.  
• Pan: A 9×5-inch loaf pan is ideal for this recipe. I love this USA pan.
• Salt: The rule of thumb with bread is that the weight of the salt should be 2 to 3% the weight of the flour. For this recipe that is 10 to 15 grams. I always use 15 grams of salt, and I do not find the bread to be too salty, but, as you know, I have a high salt tolerance. Use an amount appropriate to your tastes and preferences. Finally, I always use Diamond Crystal kosher salt, but you can use fine sea salt or whatever salt you like. 
• Flour: I conducted most of my experiments with King Arthur Bread Flour. I also have made many loaves using 100% Petra 0102 as well as 100% Cairnspring Mills Glacier Peak bread flour. 
• Yeast: SAF instant yeast is my preference. If you are using active dry yeast, sprinkle it over the water and let it bloom for 15 minutes before proceeding. 

Timing:

• You can make this bread employing a long slow rise if you use 2 grams (1/2 teaspoon) of instant yeast or you can make it quickly if you use 8 grams (2 teaspoons). 
• If you use 2 grams, the first rise will take 8 to 10 hours — this is what I usually do. I like to mix the dough at night, let it rise until I’m ready to tend to it in the morning; then proceed. The second rise will take 2 to 3 hours: wait until the dough crowns the rim of the pan before proceeding. 
• If you use 8 grams, the first rise will take 2 to 3 hours and the second rise will take 1 to 2 hours.