Easy No-Knead White Sandwich Bread Easy No-Knead White Sandwich Bread

Photography: Jeff Coulson

This simple beginner recipe is a terrific introduction to bread baking. Conveniently, it makes two loaves, so you can serve one right away and freeze the other for later. If you freeze your bread, let it cool completely before slicing so that it stays nice and moist.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: January 2014

Ingredients

  • 6 cups white bread flour (approx)
  • 2 teaspoons salt
  • 1 teaspoon quick-rising (instant) dry yeast
  • 2 1/2 cups lukewarm water

Method

In large bowl, whisk together 5 cups of the flour, salt and yeast. Stir in lukewarm water until well combined. Cover with plastic wrap; let rise in warm draft-free place until bubbly and doubled in bulk, about 12 hours.

Make-ahead: Let rise for up to 18 hours.

Sprinkle work surface with 1/4 cup of the remaining flour. Scrape dough onto work surface; sprinkle 1/3 cup of the remaining flour over top. Cover with tea towel; let stand for 15 minutes.

Using floured hands, gently press dough out into 1/2-inch (1 cm) thick rectangle, sprinkling with up to 1/4 cup of the remaining flour if dough is too sticky.

Cut in half crosswise. Roll each half into scant 8- x 4-inch (20 x 10 cm) cylinder; place, seam side down, in greased nonstick 8- x 4-inch (1.5 L) loaf pan. Cover loosely with lightly greased plastic wrap; let rise in warm draft-free place until almost doubled in bulk, about 1-1/2 hours.

Bake in 425 F (220 C) oven for 10 minutes. Decrease heat to 375 F (190 C); bake until light golden and loaves sound hollow when tapped, about 30 minutes.

Transfer to racks; serve warm or let cool.

Make-ahead: Let cool completely. Slice loaves; wrap in plastic wrap and freeze in resealable freezer bag for up to 3 weeks.

Flavour Boosters

Cheese and Herb Sandwich Bread

Follow first three paragraphs. Stir together 1 cup shredded extra-old Cheddar cheese, 1 cup grated Parmesan cheese and 2 tbsp chopped fresh thyme; set aside 1/4 cup for topping. Sprinkle rectangle with remaining cheese mixture; knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe, sprinkling dough cylinders in pans with reserved cheese mixture.

Rosemary and Garlic Sandwich Bread

For Easy No-Knead White or Whole Wheat Sandwich Bread: Follow first three paragraphs. Sprinkle rectangle with 2 tbsp minced fresh rosemary and 4 cloves garlic, pressed. Knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe.

Cinnamon Raisin Sandwich Bread

Follow first three paragraphs. Sprinkle rectangle with 1 1/2 cups raisins and 1 tbsp cinnamon. Knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe.

Sun-dried Tomato and Olive Sandwich Bread 

Follow first three paragraphs. Sprinkle rectangle with ⅓ cup finely chopped Kalamata olives and ⅓ cup finely chopped drained oil-packed sun-dried tomatoes. Knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe.

Nutritional facts per slice: about

  • Fibre 1 g
  • Sodium 144 mg
  • Protein 4 g
  • Calories 93.0
  • Total fat 1 g
  • Potassium 35 mg
  • Cholesterol 0 mg
  • Total carbohydrate 18 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy No-Knead White Sandwich Bread

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