While traveling last week I saw a recipe for no-knead bread and today was my first chance to try it. Actually, I started it last night and finished it in time for a sandwich for lunch today. That seemed appropriate as the recipe described it as sandwich bread.
Rather than kneading the dough, once mixed into a wet sticky mess, it is rested, covered, in the refrigerator overnight. In the morning shape it into an 8” long log and place into a lightly greased bread pan. Allow the dough to warm to room temperature and rise under a clean, flour dusted kitchen towel for two hours.
This recipe makes an enriched Pullman loaf, although I don’t actually have a Pullman Loaf Pan (a square bread pan with lid.) While the shape was off, the buttery flavor was excellent and it had the fine crumb a Pullman Loaf should exhibit. It made a wonderful turkey, tomato and home grown lettuce sandwich.
Bake at 375 deg F for about 40 minutes, or until the internal temperature is 200 deg F. Place on a cooling rack and coat the top with butter. Make your sandwich and sit back to watch the Tennessee vs Kansas City playoff game.
No Knead Sandwich Bread
• 31⁄3 cups bread flour, plus more for work surface
• 11⁄2 cups whole milk, at room temperature
• 21⁄2 tablespoons granulated sugar
• 11⁄2 teaspoons active dry yeast (from 1 1⁄4-oz. envelope)
• 6 tablespoons unsalted butter, melted, divided
• 13⁄4 teaspoon kosher salt
• Cooking spray
Stir together flour, milk, sugar, yeast, and 5 tablespoons of the melted butter in a large bowl. Stir with a wooden spoon until no dry spots remain. Cover the bowl with a clean dish towel and let stand 20 minutes. Add salt and stir until dough is sticky and elastic, about 2 minutes. Cover the bowl tightly with plastic wrap and transfer to the refrigerator; chill for 8 hours or overnight.
Lightly coat an 81⁄2-by-41⁄2-inch loaf pan with cooking spray. Turn chilled dough out onto a lightly floured surface. Using lightly floured hands, shape dough into a rough oval. (Dough may be difficult to shape.) Fold short ends of oval in toward the center, pressing gently to seal. Working in the same direction as the previous fold, fold dough in half over itself, pressing gently to seal and form an 8-inch-long log.
Transfer dough, seam side down, to prepared loaf pan, gently encouraging it into the pan. Cover loosely with plastic wrap that has been lightly coated with cooking spray. Let rest in a warm place (like the top of the refrigerator) until dough has risen just over the lip of the pan, about 2 hours. During the final 30 minutes of resting, preheat oven to 375°F with oven rack in lower third.
Bake until bread is golden brown and a thermometer inserted in center of loaf registers 200°F, 40 to 45 minutes, tenting with aluminum foil after 30 minutes if bread is browning too quickly. Invert loaf onto a wire rack; turn right-side up and brush top with remaining 1 tablespoon melted butter. Let cool completely before slicing.