No Knead Sandwich Bread Recipe
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- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 2 loaves
- Category: breads, no knead bread, easy bread, white bread, bread baking
- Method: oven
- Cuisine: breads, no knead bread, easy bread, white bread, bread baking
Ingredients
- 3 1/4 cups Bread Flour
- 3 1/4 cups All Purpose flour
- 1 tablespoon instant or active dry yeast
- 1 1/2 tablespoon salt
- 3 cups water, warmed
- 6 tablespoons unsalted butter, softened
- 1 egg with one tablespoon water
Instructions
- Whisk together the flour, yeast, and salt in a large bowl. Add water and stir together with a wooden spoon to form a shaggy dough. It’ll take about 2-3 minutes to come together.
- Cover the bowl with plastic wrap and letproof at room temperature for around 5-6 hours. The dough will double in size and may start to fall. This is OK. It just has to double initially.
- When ready to bake, turn the dough on a floured surface and lightly knead 3–4 times. The dough will be slightly sticky, but resist putting too much flour on it. A Bench Scraper works PERFECTLY here! Cut the dough into two equal-sized pieces. Shape the dough into a rectangle approximately 8×12″. Place 1 1/2 tablespoons butter across the middle.
- Fold one-third of the dough into the center, and place 1 1/2 tablespoons butter on top of the fold, followed by the other third. Place seam-side-down in a buttered 9×5″ Bread Loaf Pan.
- Cover with sprayed plastic wrap and let rise for approximately one hour or until the dough has doubled. The dough will not rise above the pan; you want it to double in the pan.
- Preheat your oven to 450F with the rack in the middle. In a bowl, beat the egg and water until well combined. Using a pastry brush, brush the top of the bread with the egg wash. (See note if you do not want to use the egg). Bake for 30–35 minutes or until the top of the loaf has just begun to brown. Remove from the oven and turn out on to cooling racks.
- Let cool for at least an hour before slicing.
Notes
The only special piece of equipment you need is a
9×5″ Bread Loaf Pan. These truly are the BEST pans out there!
Another item I highly recommend is a Bench Scraper. This will make your life SO MUCH easier when working with doughs!
If you do not want to use the egg wash, before you preheat your oven, place a metal pan on the bottom rack. Let the oven come to temperature. Before putting the bread in the oven, lightly mist the top with water. Place the pan on the rack and immediately (WORK FAST!) pour 1 cup of hot water into the baking pan on the bottom. Close the oven door, and do NOT open it until the bread is done!