No-Knead Sandwich Bread Recipe
Calories: 5
Adjust Servings Here: 20 slices
Description
This no-knead sandwich bread is a great recipe for those days when you don't want to spend time kneading the dough. The slow proofing of six hours is the secret to building flavor in this bread. With 5 minutes to mix and 40 minutes to bake, this has now become our family favorite recipe.
Ingredients
Makes 1 x 9-inch loaf or 2×7-inch loaves
- 500 g (4 cups) All-purpose flour
- 7 g (1¼ tsp) Salt
- 3 g (1 tsp) Instant dry yeast
- 400 g (1¾ cups) Water (1 3/4 cup) warm 110 F
- 15 g (1 tbsp) Olive oil
- 15 g (1 tbsp) Sugar
Instructions
- Dry Ingredients - In a bowl, combine the flour and salt, then set aside.500 g All-purpose flour, 7 g Salt
- Yeast mixture - In a measuring cup, measure the warm water, and add olive oil, sugar, and yeast. Combine well.3 g Instant dry yeast, 400 g Water, 15 g Olive oil, 15 g Sugar
- Combine - Add the yeast mixture to the flour mixture. Use a wooden spoon or spatula to combine the ingredients thoroughly, ensuring that no dry flour remains on the bottom.
- Rise - Cover with a clean kitchen cloth or plastic wrap. Let it rest on the countertop for an hour. Then place in the fridge for 6 hours (up to 24 hours).
- Pan - Line a 9 x 4-inch loaf pan with parchment paper. Set aside. Since this is a wet dough, the sides can sometimes stick to the pan.
- Shape - Remove the dough from the fridge onto a well-dusted work surface. Make sure to use sufficient flour on the work surface and shape it into a loaf shape (see video). Place the dough into the prepared baking pan or pans.
- Proof - Cover and let proof until it is almost doubled in volume—about 60 to 90 minutes in a warm place.
- Oven - About 20 minutes before baking, preheat the oven to 400°F/200°C/ Gas Mark 7
- Slash - Sprinkle a little flour on the top of the loaf. Make two lines with a knife (air vents) to prevent bursting (I prefer the natural burst)
- Bake - Transfer to the oven on the middle rack and bake for 40 to 45 minutes.
- Cool - Remove the bread from the oven and transfer it to a cooling rack. Let it cool for at least 20 minutes before you cut into it.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen