No Knead Sandwich Bread Recipe – Easy Homemade Sandwich Bread 2 ways
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Detailed No Knead Sandwich Bread Recipe: https://www.emmafontanella.com/no-knead-sandwich-bread
Easy No Knead Sandwich Bread:
– 1 cup + 3 tbsp (280g) Milk
– 2 tbsp (30g) sugar
– 2 tbsp (30g) olive oil
– 2 tsp (7g) yeast
– 1 tsp salt
– 3 cups (420g) Strong Bread flour 13% protein
Enjoy!
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Chapters:
00:00 Intro
01:01 First Method to make Sandwich Bread
02:44 Second Method to make No Knead Sandwich Bread
05:37 Shape the Sandwich Bread and allow to proof again
06:22 Bake the Bread
07:00 How to store Sandwich Bread
Let’s make the best loaf of white sandwich bread you’ll ever have there’s nothing better than fresh homemade bread it’s a no knead dough and the bread has an amazingly soft crust and a soft white crumb while Supermarket bread can be convenient it just does not compare to homemade have you seen the
Ingredient list on some supermarket breads you can make that exact sandwich bread with only a handful of ingredients and with a little bit of science I’m going to show you how you can make sandwich bread that stays soft for days just like the one you get in supermarkets just as flexible perfectly
Sliceable strong enough that we can butter it without it tearing and strong enough to hold lots of delicious sandwich fillings I’m going to show you two ways to make this bread one that uses
A stand mixer to knead the dough if that’s how you like making your bread and a no knead method that doesn’t need any special equipment both methods will give you the exact same results the first
Step for both methods is to warm the milk in the microwave typically we use flour water salt and yeast when making bread however if we did that we wouldn’t get anything close to sandwich bread and
It would be rock hard and stale after a day so the first change to make is to use milk the milk along with the other ingredients will yield a softer crumb to the warm milk add the salt and sugar a
Lot of people think you need sugar to activate the yeast this isn’t true we’re adding sugar today for another reason sugar molecules like to bind water molecules it’s going to help the bread stay fresh for longer you won’t really taste the sugar although sandwich bread does have a subtle
Sweetness we’re going to add olive oil you won’t taste it but it helps give the bread flexibility it also slows down staling by stopping the starch and water molecules separating in the baked bread combine everything together along with the yeast and let’s talk flour you want to use strong bread
Flour for this recipe the strong bread flour gives this bread a soft springy texture and ensures the glue network is strong enough to support a gray rise on the bread we want it to rise high out of the tin when we bake it to give us that characteristic sandwich loaf shape into the
Bowl of the sand mixer add the bread flour and the liquids you want to mix the ingredients on medium speed until the dough comes together then increase the speed to high and need for another 3 minutes
The dough should pull away from the sides of the bowl and feel tacky grease your bowl grease your hands and shape the dough into a bowl cover the dough and set aside two R for 2 hours now let’s
Make the no need version for anyone who doesn’t have a stand mixer and doesn’t want to be bothered to need dough by hand in a bowl combine warm milk salt sugar oil and yeast give these ingredients a
Mix to dissolve the sugar and and salt and add the flour mix everything together with a fork until it forms a rough Shaggy dough now this dough is similar to my English muffin dough meaning it’s
A relatively low hydration dough it’s not going to be as wet as your typical no knead bread do and there’s a reason for that if you’re familiar with bread making you’ll know that high protein flour along with high hydration yields big air bubbles and lots of them too however sandwich
Bread has a very tight soft crumb you achieve this by using a lower hydration now because this is a low hydration dough eventually you’ll have to switch to using your hands otherwise your fork will break you want to weigh your hand with water and continue mixing making sure there’s no
Dry patches of flour and dough using a wet hand really allows you to hydrate any dry patches cover the dough and let it rest for 30 minutes to allow the flour to continue to hyd drink after 30
Minutes we’re going to do what we often do with no need dos you know the drill by now we’re going to do the good old stretches and folds wet your hand and perform your first series of stretch and folds
Turning the bowl one quarter as we go do about four folds then take your wet hand and push the dough under itself creating a rounded ball this method along with the stretch and folds allows you
To start to develop the gluten network as you can see we went from a shaggy dough to a nice soft dough balll cover the dough and set aside for another 30 minutes to allow the gluten to develop
And to relax so it’s ready to stretch again come back and do a second series of stretch and folds you’ll know when to stop because the dough won’t be elastic anymore and at that point using a wet
Hand you’re going to ball up the dough again and come back in 30 minutes and perform your third series of stretch and folds you want to repeat this process another two times so for series in total after every series you want to ball up the dough pushing the dough under itself and creating
A smooth plump dough after the last series of stretch and folds you’re going to allow the dough to rise for about 1 hour or until it has tripled in size so cover the bowl and set aside for 1 to
2 hours this will depend on how warm your kit is Once the dough has tripled in size we’re ready to make sandwich bread as you can see both doughs look identical you’re going to generously butter
Your loaf pans and line the Bottom now the ren recipe makes one loaf I’m making two loaf today because I’ve shown you two different methods of making sandwich bread transfer your dough onto a lightly flowed clean work surface and using your pan as a guide we’re going to roll out this dough
Using a rolling pin into a rectangle starting from one of the ends roll up the bread into a sausage shape tug the ends in place the roll in the pan seam side down and I do like to gently press down
The dough for an even rise you’re going to Loosely cover the bread or in my case Breads and allow to rise for about 1 hour or until the dough has risen above the top of your loaf pan again this
Will depend on the temperature of your kitchen so be patient bake the bread in a preheated oven at 350° F that’s 180° C this will take around 25 minutes do not overbake this bread or it will
Dry out while the bread is still hot I do like to butter the top this is optional but it does give the crust the most amazing flavor as soon as the bread comes out of the oven carefully remove it
From the loaf tin and let it sit on a wire rack so the bottom and sides do not become soggy this has to cool for at least 1 hour before you cut into it this bread is incredibly soft and delicious
Perfect for any sandwich the bread will keep for about a week if stored correctly you want to store the bread at room temperature in a zip top bag not in the fridge or you can even pre-s slice it
If you want and freeze it then just take out the slices you want and toast them from Frozen this bread will keep frozen for about a month or two however in my house homeade bread never lasts that long you’ll find many more Breads and delicious simple food in my new cookbook Simple Pleasures