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.
Do not try to knead it. Because it has too much water, and trying to knead it will be not just difficult but also not worth the effort.
Don't make haste with the proofing. We use less yeast in this bread so the proofing is slow. But it also helps develop flavor and structure.
When baking, the top of the bread will have a burst effect because of steam trying to escape. If you do not like the burst effect you can score the bread on top before baking. Mark an X or just two slashes. This will direct steam to come out from those designated vents you created.
Take the bread out of the tray as soon as it is out of the oven. This will prevent the bread from getting soggy on the bottom.
Do not cut the bread at least 20 minutes after it is out of the oven. This will prevent moisture in the form of steam from escaping from the bread resulting in dry bread.
Do not cover or wrap the bread while it is warm. The steam will soften the crust.
Do not store bread in the fridge as it will dry. Leave it on the counter at room temperature for 2 to 3 days. This is a great bread to freeze and yet freeze slices instead of the whole bread.
If you have a Dutch oven, use it. This bread gives a wonderful crust when baked in a Dutch oven (See this video).
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