Easy to make this soft sandwich bread takes no kneading and is perfect for sandwiches.
Having recently made a lovely no knead bread in a Dutch oven I wanted to make another version that could be baked in a loaf tin. Additionally I wanted to make it a sandwich loaf, that was soft textured. I also wanted to use a combination of flours, mainly white bread flour but with some wholemeal flour too. But, of course, those who prefer just white bread can use the total amount of flour specified, but all white. I wouldn’t recommend using all wholemeal flour, simply because that flour is much heavier and would result in a very heavy textured loaf.
The method I used for this loaf is also different to the Dutch Oven version, using more yeast but greatly reducing the time needed to proof the dough, even though it does require 6 hours. As with most no knead breads, this one actually requires very little effort to make. But it does deliver such a great loaf.
For mine I also used some ‘everything but the bagel’ topping to sprinkle on the dough to add a lovely additional flavour. But that isn’t necessary, so nothing needs to be sprinkled, or you can sprinkle seeds or anything you wish on the top.
My loaf turned out very well indeed. rising beautifully in the oven as it baked. Wanting to retain a soft crust I brushed the top with some butter as soon as it came out of the oven which kept the crust just perfect for me.
A slightly more complicated but wonderful tasting sandwich bread is Oatmeal Sandwich Loaf.
- 525g (3 1/2 cups) flour – I used 2 1/2 cups white bread flour and 1 cup wholemeal flour(based on scooping packed flour into a 250ml cup measure.
- 1 tsp active dried yeast
- 2 tsp sugar
- 400ml(1 2/3 cups) lukewarm water(42C/110F approx) divided in two equal measures
- 1 tbsp olive oil(or vegetable oil)
- 1 1/2 tsp salt
- 2 tbsp Everything but the bagel topping(optional)
- Add the sugar and yeast to 200ml warm water and stir, then leave for 10 minutes to allow the mixture to activate and become frotht/foamy.
- In a large bowl place the flour and salt and mix to combine.
- Add the water, the yeast mixture and the oil.
- Stir the mixture into a shaggy dough, scraping down the sides of the bowl in the process. This should only take a couple minutes.
- When all the ingredients are fully combined into that shaggy dough cover the bowl with plastic wrap and leave to proof in a warm place for about 6 hours, until the dough has tripled in size.
- Tip the dough out onto a floured surface and knock the air out as you press it into a rectangle.
- Fold the dough up on itself, one third, then one third again and then roll into a log shape.
- Place the dough into a greased 2lb loaf tin(9×5 inch).
- Sprinkle with the topping if you are using any.
- Cover with a damp towel and allow to proof again for one hour. The dough will rise up the loaf tin.
- Preheat the oven to 200C/180C Fan/400F.
- Place the loaf tin into the oven and bake for about 40 minutes, until the bread has risen well and is baked through. The sound, in the bottom of the loaf it tapped, should be hollow. Internal temperature should reach about 99C/210F.
- Remove from the oven and then from the tin and place on a cooling rack. Brush with butter if you wish.