No-Knead Sandwich Bread

1. 1

   Combine flours, yeast, and salt in a large bowl. Add water and stir together with a wooden spoon to form a shaggy dough. Cover with plastic wrap or a tea towel and let proof at room temperature for around 5 hours. At this point the dough can be used immediately, or covered with plastic wrap and kept in the fridge for up to two weeks.

2. 2

   On baking day, remove half of the dough from the bowl and return the remainder to the fridge. Turn the dough out on a floured surface and lightly knead 3-4 times. Shape dough into a rectangle approximately 8 in. x 12 in. Fold one third of the dough into the center, followed by the other third.

3. 3

   Place seam side-down in a buttered loaf pan. Cover and let rise for approximately 1 hour, or until the dough has doubled in size.

4. 4

   Preheat your oven to 450u00b0. Dust the top of the dough with a little flour and score with a serrated knife. Bake for 30-35 minutes, or until the top of the loaf has just begun to brown. Let cool for at least an hour before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.