No-Knead Sandwich Bread

Serves 1
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Directions

  1. 1Whisk together flour, salt, and instant yeast in a large bowl.
  2. 2Whisk together flour, salt, and instant yeast in a large bowl.
  3. 3Whisk together flour, salt, and instant yeast in a large bowl.
  4. 4Add water, milk, and melted butter to the dry ingredients.
  5. 5Add water, milk, and melted butter to the dry ingredients.
  6. 6Add water, milk, and melted butter to the dry ingredients.
  7. 7Stir until you have a sticky dough ball.
  8. 8Stir until you have a sticky dough ball.
  9. 9Stir until you have a sticky dough ball.
  10. 10Let the dough rest for 30 minutes.
  11. 11Let the dough rest for 30 minutes.
  12. 12Let the dough rest for 30 minutes.
  13. 13Using a wet hand, stretch and fold the dough until you have a cohesive ball.
  14. 14Using a wet hand, stretch and fold the dough until you have a cohesive ball.
  15. 15Using a wet hand, stretch and fold the dough until you have a cohesive ball.
  16. 16Drizzle the dough with olive oil and cover the bowl.
  17. 17Drizzle the dough with olive oil and cover the bowl.
  18. 18Drizzle the dough with olive oil and cover the bowl.
  19. 19Let the dough rise until it doubles in volume.
  20. 20Let the dough rise until it doubles in volume.
  21. 21Let the dough rise until it doubles in volume.
  22. 22Turn the dough out onto a lightly floured work surface.
  23. 23Turn the dough out onto a lightly floured work surface.
  24. 24Turn the dough out onto a lightly floured work surface.
  25. 25Pat the dough into a rectangle.
  26. 26Pat the dough into a rectangle.
  27. 27Pat the dough into a rectangle.
  28. 28Roll the dough into a coil.
  29. 29Roll the dough into a coil.
  30. 30Roll the dough into a coil.
  31. 31Transfer the coiled dough to an oiled or buttered 9 by 5 inch loaf pan.
  32. 32Transfer the coiled dough to an oiled or buttered 9 by 5 inch loaf pan.
  33. 33Transfer the coiled dough to an oiled or buttered 9 by 5 inch loaf pan.
  34. 34Drizzle lightly with olive oil.
  35. 35Drizzle lightly with olive oil.
  36. 36Drizzle lightly with olive oil.
  37. 37Let the dough rise again until it crowns the rim of the loaf pan.
  38. 38Let the dough rise again until it crowns the rim of the loaf pan.
  39. 39Let the dough rise again until it crowns the rim of the loaf pan.
  40. 40Bake at 375 degrees Fahrenheit for 45 minutes.
  41. 41Bake at 375 degrees Fahrenheit for 45 minutes.
  42. 42Bake at 375 degrees Fahrenheit for 45 minutes.
  43. 43Turn the loaf out onto a cooling rack.
  44. 44Turn the loaf out onto a cooling rack.
  45. 45Turn the loaf out onto a cooling rack.
  46. 46Let cool completely before slicing.
  47. 47Let cool completely before slicing.
  48. 48Let cool completely before slicing.
  49. 49Slice and enjoy the bread.
  50. 50Slice and enjoy the bread.
  51. 51Slice and enjoy the bread.

Ingredients

  • 4 cups flour
  • 4 cups flour
  • 4 cups flour
  • 3 teaspoons salt
  • 3 teaspoons salt
  • 3 teaspoons salt
  • 2 teaspoons instant yeast
  • 2 teaspoons instant yeast
  • 2 teaspoons instant yeast
  • 0.75 cup water
  • 0.75 cup water
  • 0.75 cup water
  • 0.75 cup milk
  • 0.75 cup milk
  • 0.75 cup milk
  • 4 tablespoons melted butter
  • 4 tablespoons melted butter
  • 4 tablespoons melted butter
  • olive oil
  • olive oil
  • olive oil

Equipment

cutting boardknifelarge bowlwhiskspatulascale9 by 5 inch loaf pancooling rackoven mitts

Tips

  • Use a scale to measure ingredients for best results.