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No-Knead White Sandwich Loaf
AuthorMeg's KitchenI have specially designed and formulated this recipe for my followers. It is such a simple, basic recipe that even your kids can make bread at home now! How cool is that??
Please note this isn’t a traditional bread with the bread making or baking techniques, so it isn’t going to be complicated or hard to follow. I suggest, just sit back, relax and without thinking too much follow instructions as shared. If you do that, I promise to make this a very rewarding and of course enjoyable process!! There is so so much to share about bread making that we fall short of time even in our 6 hr+ sessions of the bread workshops. Nevertheless, it all starts from the basics. If your basics are strong, you only need to know one good all purpose flour recipe to practice with and then all recipes, ratios, formulas and variations of breads are slowly going to start making sense to you!
400 g All Purpose Flour/ Maida
1 ½ tbsp Powdered Sugar
1 ½ tsp Salt
2 tsp Yeast
2 tbsp Melted Butter/ Oil
325 ml Water
1 Mixing Bowl - Medium Sized
Spatula
Large oiled bowl for proofing
Cloth to cover the bowl
Baking tin 8 x 4 or slightly bigger or smaller is ok
Butter for brushing the top
Sesame Seeds to sprinkle
1
- In a medium sized bowl, add flour, salt, sugar and yeast. Mix well
- Add the melted butter and water to this bowl.
- Combine really well until there is no dry flour remaining and the dough comes together to a sticky mass texture.
- Cover and rest aside for bulk fermentation. It should take about 45-60 minutes until it doubles in size
- Uncover and deflate the dough, using a wet spatula.
- Line a bread tin with melted butter and flour.
- Transfer this bread dough into the tin using the spatula.
- With wet spatula or hands level the top of the bread.
- Now cover and rest aside for second proofing (until it just doubles in volume). It should take about 30 minutes.
- Preheat the oven to 190 degrees Celsius.
- Uncover and sprinkle some sesame seeds on top of the bread loaf.
- Bake for 40 minutes in the middle rack of the oven.
- Remove, and after 5 minutes of resting in the tin, unmould.
- Brush melted butter on the top and all sides of the bread, especially the parts that have browned.
- Cover the bread loaf and let it rest aside for 120 minutes, or as long as it takes to completely cool.
- Slice and enjoy fresh homemade bread!!
Hope you guys enjoy making this recipe. I was super excited to create it for you all during this lockdown!!
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Ingredients
400 g All Purpose Flour/ Maida
1 ½ tbsp Powdered Sugar
1 ½ tsp Salt
2 tsp Yeast
2 tbsp Melted Butter/ Oil
325 ml Water
1 Mixing Bowl - Medium Sized
Spatula
Large oiled bowl for proofing
Cloth to cover the bowl
Baking tin 8 x 4 or slightly bigger or smaller is ok
Butter for brushing the top
Sesame Seeds to sprinkle
Directions
1
- In a medium sized bowl, add flour, salt, sugar and yeast. Mix well
- Add the melted butter and water to this bowl.
- Combine really well until there is no dry flour remaining and the dough comes together to a sticky mass texture.
- Cover and rest aside for bulk fermentation. It should take about 45-60 minutes until it doubles in size
- Uncover and deflate the dough, using a wet spatula.
- Line a bread tin with melted butter and flour.
- Transfer this bread dough into the tin using the spatula.
- With wet spatula or hands level the top of the bread.
- Now cover and rest aside for second proofing (until it just doubles in volume). It should take about 30 minutes.
- Preheat the oven to 190 degrees Celsius.
- Uncover and sprinkle some sesame seeds on top of the bread loaf.
- Bake for 40 minutes in the middle rack of the oven.
- Remove, and after 5 minutes of resting in the tin, unmould.
- Brush melted butter on the top and all sides of the bread, especially the parts that have browned.
- Cover the bread loaf and let it rest aside for 120 minutes, or as long as it takes to completely cool.
- Slice and enjoy fresh homemade bread!!
Hope you guys enjoy making this recipe. I was super excited to create it for you all during this lockdown!!
Notes
Hi Megha
Wanted to know what is d difference between dry active yeast and instant yeast and what would be d proportion of the same as I hav bought dry active yeast
Dry and Instant yeast are different is many aspects. primarily dry yeast has to be proofed and instant can be added directly to the dough. Usually the ratio followed is 1:1.25 where 1 is the instant yeast. Hope this helps. Do remember to proof your yeast before adding.
So we need to add dry yeast around 2.5 tsp to warm water for proofing?and keep for 5 to 10mins?
We recommend using instant yeast, however in case using dry yeast, always proof with a little warm water and sugar from the recipe itself and then add to the dough mix.
This is the easiest bread recipe I have come across & turns out wonderful in the first attempt!!
My family loves it & my 5 year old insists I bake this every few days.
Bye bye store bought bread!
Thank you Megha for spreading smiles in these testing times!!
Thanks a ton for sharing!! There is nothing like homemade breads.. Glad you are enjoying the recipe.