Bakery-Style No-Knead Sandwich Bread
Ingredients
- 3 cups (375g) all-purpose flour
- 1½ teaspoons sea salt
- 1 teaspoon instant yeast
- 1½ cups (360ml) lukewarm water (about 110°F or 43°C)
- 1 tablespoon honey or sugar (for a hint of sweetness)
- 2 tablespoons olive oil (for richness)
- Optional: 1 tablespoon of herbs (like rosemary or thyme) for extra flavor
Instructions
1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sea salt, and instant yeast until evenly combined. If using dried herbs, stir them in now.
2. Mix Wet Ingredients: In a separate bowl, combine lukewarm water and honey (or sugar). Stir until dissolved, then add olive oil.
3. Combine Mixtures: Pour the wet mixture into the dry ingredients. Using a wooden spoon or spatula, mix until a shaggy dough forms. Do not overmix; it should be slightly sticky and lumpy.
4. First Rise: Cover the bowl tightly with plastic wrap or a kitchen towel and let it rise at room temperature for 12 to 18 hours. The dough should have expanded and developed bubbles on the surface.
5. Shape the Dough: After the first rise, turn the dough out onto a lightly floured surface. Gently fold it over on itself a few times to shape it into a rough ball. Using minimal flour, shape it into a loaf.
6. Second Rise: Place the dough seam-side down in a well-greased loaf pan. Cover it lightly with a clean towel and let it rise for another 30 minutes to 1 hour, until it has puffed up.
7. Preheat the Oven: During the last 20 minutes of the second rise, preheat your oven to 375°F (190°C).
8. Bake the Bread: Once preheated, bake the bread in the center of the oven for 30-40 minutes, or until the top is golden brown and sounds hollow when tapped. If you like a crustier bread, you can place an oven-safe dish with water on the bottom rack to create steam during baking.
9. Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely; this helps maintain the crust.
10. Slice & Serve: Once cooled, slice the bread with a serrated knife and enjoy fresh sandwiches, toast, or simply with a pat of butter!
Notes
- This recipe is very flexible. Feel free to substitute whole wheat flour for half of the all-purpose flour for a healthier twist.
- Add-ins like nuts, seeds, or cheese can also be incorporated for additional flavor and texture.
- Make sure to use instant yeast for the best results; you may need to adjust rise times if using active dry yeast.
- Add-ins like nuts, seeds, or cheese can also be incorporated for additional flavor and texture.
- Make sure to use instant yeast for the best results; you may need to adjust rise times if using active dry yeast.