No-Knead Sandwich Bread

Serves 1
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Directions

  1. 1Whisk together flour, salt and instant yeast.
  2. 2Whisk together flour, salt and instant yeast.
  3. 3Whisk together flour, salt and instant yeast.
  4. 4Add water, milk and melted butter.
  5. 5Add water, milk and melted butter.
  6. 6Add water, milk and melted butter.
  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 with olive oil and cover the bowl.
  17. 17Drizzle with olive oil and cover the bowl.
  18. 18Drizzle 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 into a rectangle, then roll into a coil.
  26. 26Pat into a rectangle, then roll into a coil.
  27. 27Pat into a rectangle, then roll into a coil.
  28. 28Transfer to an oiled or buttered 9 by 5 inch loaf pan.
  29. 29Transfer to an oiled or buttered 9 by 5 inch loaf pan.
  30. 30Transfer to an oiled or buttered 9 by 5 inch loaf pan.
  31. 31Drizzle lightly with olive oil.
  32. 32Drizzle lightly with olive oil.
  33. 33Drizzle lightly with olive oil.
  34. 34Let the dough rise again until it crowns the rim of the loaf pan.
  35. 35Let the dough rise again until it crowns the rim of the loaf pan.
  36. 36Let the dough rise again until it crowns the rim of the loaf pan.
  37. 37Bake at 375 degrees Fahrenheit for 45 minutes.
  38. 38Bake at 375 degrees Fahrenheit for 45 minutes.
  39. 39Bake at 375 degrees Fahrenheit for 45 minutes.
  40. 40Turn the loaf out onto a cooling rack.
  41. 41Turn the loaf out onto a cooling rack.
  42. 42Turn the loaf out onto a cooling rack.
  43. 43Let cool completely before slicing.
  44. 44Let cool completely before slicing.
  45. 45Let cool completely before slicing.

Ingredients

  • 4 cups flour
  • 4 cups flour
  • 4 cups flour
  • 500 g flour
  • 500 g flour
  • 500 g flour
  • 3 teaspoons salt
  • 3 teaspoons salt
  • 3 teaspoons salt
  • 15 g salt
  • 15 g salt
  • 15 g salt
  • 2 teaspoons instant yeast
  • 2 teaspoons instant yeast
  • 2 teaspoons instant yeast
  • 8 g instant yeast
  • 8 g instant yeast
  • 8 g instant yeast
  • 0.75 cup water
  • 0.75 cup water
  • 0.75 cup water
  • 200 g water
  • 200 g water
  • 200 g water
  • 0.75 cup milk
  • 0.75 cup milk
  • 0.75 cup milk
  • 200 g milk
  • 200 g milk
  • 200 g milk
  • 4 tablespoons melted butter
  • 4 tablespoons melted butter
  • 4 tablespoons melted butter
  • 57 g melted butter
  • 57 g melted butter
  • 57 g melted butter
  • olive oil
  • olive oil
  • olive oil

Equipment

bowlwhiskspatulascalecover9 by 5 inch loaf panovencooling rackknife

Tips

  • For best results, use a scale to measure.