The most popular recipes on the blog right now are bread recipes. And while I have many sandwich bread recipes, many of you have been asking if my no-knead crusty white bread can be used to make sandwich bread. Well, there was only one way to find out. I decided to test a few methods and found just the right time and temperature for you to make that this no-knead sandwich bread.
No knead sandwich bread
Makes two 7-inch loaves or one 13-inch loaf
Prepare the dough
Dry ingredients – In a bowl, combine flour and salt – set aside.Yeast mixture – In a measuring cup – measure the warm water, and add olive oil, sugar, and yeast. Combine well.Combine – Add the yeast mixture to the flour mixture. Use a wooden spoon or spatula to combine it well making sure that no dry flour is left on the bottom.Pro tip – This is a very wet dough, so don’t try touching it with your hands.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. Pro tip – The parchment prevents sticking as well as too much browning. 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/pans.Pro tip – A spatula and flexible bench scraper work best, if not use a silicone spatula.
Proof – Cover and let proof until almost double in volume. About 60 to 90 minutes in a warm place.Pro tip – Since the dough is cold it will take longer to proof. You can also proof it overnight in the fridge.Oven – About 20 minutes before baking preheat the oven to 400°F/200°C/ Gas Mark 7Slash – 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 cool for at least 20 minutes before you cut into itPro tip – cutting the bread while still hot will dry it outEnjoy!
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