Almost No-Knead Sandwich Loaf Recipe

By RoketJSquerl

The thinner crust and softer, tighter crumb of the Almost No Knead recipe, combined with its subtle flavors, makes it a nice candidate for a sandwich loaf. Here’s a video of the process with the the adjusted ingredient quantities.

Ingredients

• 18 Ounces Flour. Use All White or a Combination of White and up to 6 Ounces Whole Wheat. (~3 2/3 cups)
• 1 3/4 Tsp Salt
• 3/8 Tsp. Instant Yeast
• 1 Cup Water (8 ounces)
• 1/2 Cup Beer (4 ounces)
• 1 1/4 Tbs White Vinegar
• 2 1/2 Tbs Honey (i Use Raw Sugar Instead). the Honey Is Suggested Only When Baking the Whole Wheat Version of This Recipe.

Details

Servings 1
Adapted from lafujimama.com

Preparation

Step 1

Whisk flour, yeast and salt in large bowl. Add water, beer and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

Baking Instructions: Preheat oven to 425. Place bread pan with risen dough in oven and reduce temperature to 350. Bake for 55 minutes or until internal bread temperature is about 200 degrees. Note that in the video I’m using a Pyrex bread pan. A metal bread pan would probably bake a few minutes faster.

Note: some have reported an issue with the loaf sticking to the bread pan. After buttering/oiling the baking pans, cornmeal can be sprinkled liberally on the insides and bottom of the pans. This eliminates the bread sticking to the sides while baking. Thanks to Tom & Melody DeGraziano for this tip.