No-Knead Sandwich Bread

I think it's fair to say that we all adore that no-knead bread recipe.  But I came across this recipe which is a hack of the no-knead recipe and turns it into a sandwich loaf.  Making my own easy, tasty bread that can be used for sandwiches?  Color me intrigued!

So the original site says the recipe makes a double loaf (this is the recipe provided below).  You make one loaf and keep the other half of the dough in the fridge for up to two weeks and make another loaf.  The longer it sits, the more flavor develops.  I only wanted one loaf so I halved the recipe.  Worked out great.  P.S. If you own a food scale, the weights allow you to skip measuring cups.

If you love no-knead bread and you love bread shaped in a way that is suitable for sandwiches, you're going to love this.

No-Knead Sandwich Bread
makes 2 loaves

3 1/4 cups bread flour (433 grams)
3 1/4 cups all purpose flour (433g)
2 teaspoons instant yeast (4g)
1 1/2 tablespoons kosher salt (14g)
3 cups water

Combine flours, yeast, and salt in large bowl.  Add water and stir to form a shaggy dough.

Cover with plastic wrap or tea towel and let proof at room temp for 5 hours.  After, the dough can be used immediately or covered with plastic wrap and put in the fridge for up to two weeks.

When ready to bake, remove half of dough and turn out to lightly floured surface.  Lightly knead 3-4 times.

Shape dough into an 8x12 rectangle.  Fold third of dough into the center, followed by the other third.

(From original site)

Place dough seam side down in greased loaf pan.  Cover and let rise until doubled in size, about 1 hour.

Preheat oven to 450 degrees and dust top of dough with a little flour and score with knife.

Bake 30-35 minutes until top of loaf has begun to brown.   Let cool at least one hour before serving.