Wednesday, May 3, 2017

Yummy Knead-Free Sandwich Bread, from Scratch.



  Hey yall! I stumbled across this post on my OLD blog, from 4 years ago, and decided to transfer it over here. This bread is DELICIOUS, still my favorite bread to date! Enjoy!  <3

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     Hi guys! I started making our sandwich bread a few months ago and I've tried 3 different recipes so far. The one I will be sharing with you tonight is my absolute FAVE! The only bad thing about this bread is that it doesn't last long- it will begin to stale about 24 hours after you bake it. I've never actually kept track to see how long it lasts before it starts to mold (we've had 1/2 loaf mold so far, which totally broke my heart!) but it wasn't very long. Just a few days. So if you don't think you/your family can eat 2 loaves before they go bad, you may choose to only bake 1 of them at a time OR bake them both together and then freeze the 2nd loaf. In any event, even though it doesn't stay fresh very long- it is sooooooo worth it! It is honestly the BEST tasting bread I have EVER tasted in my life. I absolutely LOVE it! It makes the BESSSTTT toast!!!!! Especially when slathered with some nice fresh home-made butter! Mmmmmm!!!!!!!!!!!!!!  When I first started making this bread, I seriously ate 4-6 slices of toast per day for about a week- THAT is how good it is! haha. Alright alright, I'll stop teasing you now and just give you the recipe so you can try it for yourself! =) If you try this recipe, please leave a comment here on this post letting me know how you like it. I hope you and your family love it as much as we do! =)

     Ingredients:
  • 5 1/2 cups of all purpose flour.
  • 1 TBS of instant yeast (you can also use 1 1/4 TBS of active dry yeast.)
  • 1 TBS of Kosher Salt.
  • 2 1/2 - 3 cups of warm (not hot!) water.
  • Baking/Cooking spray.

     Directions:
  • Combine the flour, yeast, and salt in a mixing bowl.
  • Slowly add water, mixing until dough is wet throughout and there are no dry spots.
  • Cover mixing bowl with a warm, wet cloth/towel and allow to sit/rise for 4 1/2- 5 hours.
  • Dump dough out onto a floured cutting board.
  • Half the dough.
  • Shape dough into loafs. Place loafs into greased bread pans.
  • Allow to sit/rise 1-2 additional hours.
  • Bake at 450 degrees for about 30 minutes or until internal temperature reaches 200 degrees.

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