No Knead Sandwich Bread - No Knead Bread Recipe for Making Super Soft Homemade Bread

today I want to share with you a no need sandwich bread recipe it makes a delicious super soft bread and it's very easy to make and perfect for beginners [Music] hi sweet friends I'm Mary and welcome to Mary's Nest where I teach traditional cooking skills for making nutrient-dense foods like bone broth ferments sourdough and more so if you enjoy learning about those things consider subscribing to my channel and don't forget to click on the little notification bell below that'll let you know every time I upload a new video well this bread couldn't be easier to make and it's perfect for those of you who are making the transition from a processed food kitchen to a traditional foods kitchen and you may still be buying sandwich bread at your grocery store but you want to start making it at a home yourself so this is the perfect bread for beginners especially if you're not ready for sourdough and you're not ready to soak and sprout grains and start making your own sprouted flour you just want something very simple this is the sandwich bread for you the ingredients are very simple and I'm sure all of them are available at your local grocery store what you're gonna want to start with is all-purpose flour it actually works better than bread flour in this recipe and what I've got here is an organic unbleached all-purpose flour but use whatever you can find at your grocery store I don't want to make this difficult for you especially if you're making the transition from a processed food kitchen to a traditional foods kitchen if you can find organic and unbleached all-purpose flour great but if not don't worry this is a good experiment for you to learn how to make your own sandwich bread so start with whatever you have at home or whatever you can find at your local grocery store now so far I've got five cups of flour in there and I'm going to add my six cup and I want to show you that there's really no big deal involved you don't have to weigh and measure anything you just put your cup measuring cup into your bag of flour your container however you store your flour then just level it off with your finger perfect it's very forgiving you don't have to worry about being exact and don't worry about writing any of this down in the description below they'll be a link it'll be a direct link that'll take you right over to this recipe with the instructions that you can read online or print out now the reason why I've got six cups of flour in this bowl is because we're going to make two loaves of sandwich bread you can certainly cut this in half and make one loaf but it's just as easy to make two at the same time and I highly recommend it because this bread is very delicious it's going to go very quickly and if you do have any left over you can use it to make french toast or croutons or bread crumbs and these I have videos on how to do all of these things that I'll be sure to link them link to them in the I cards and if I run out of space I'll definitely put the links in the description below the other ingredients that you're going to need are one tablespoon of salt and this is just a fine ground sea salt would use whatever you have and then you're also going to need one tablespoon of sugar and I'm just using a plain white sugar it is organic but use what you have if you're you're already stocking alternative sugars in your kitchen and you have a sous can add the dried cane juice you can certainly use that as well and next you're going to need some melted butter and this is just a quarter of a stick or four tablespoons of melted butter and then you're going to need three cups of warm water and this can be filtered water that you have that you've just warmed gently on the stove I know sometimes people worry about using tap water so certainly if you have filtered water that's great but if all you have available to you is tap water that's fine too and by warm water all I mean is water that if you took your clean finger and dipped it in there it felt warm to you basically what you're looking for is if you have a thermometer a food thermometer is a hundred and ten degrees Fahrenheit but that basically is just water that feels warm you don't want to use hot water because at a hundred and twenty degrees Fahrenheit it can start to hurt your yeast and then at 140 degrees Fahrenheit it'll start to kill your yeast but I don't want you to get very worried about this because basically anything that just feels warm very comfortable to the touch is going to be perfect now you can add some milk to this if you want if you want to do half water and half milk to make the bread a little richer you can definitely do that I don't recommend three cups of milk because that also almost makes the sandwich bread a little too rich but you can certainly do a half a half you know one and a half cups of milk and one and a half cups of water the bottom line is you want to have a total of three cups of liquid and I just want to make a mention about the melted butter if you're trying to keep this recipe dairy-free and you're just going to use all water like I'm using here you can substitute the butter with an oil and you could use a coconut oil or an avocado oil or an olive oil I try to use an oil that is less processed than some of your more highly processed vegetable oils but just keep in mind whatever oil you decide to use that it may impart some flavor if it's a strongly flavored oil so you may want to steer clear of your very lovely extra virgin olive oils that have a wonderful rich taste because if you like that taste which I do in your bread that'll be fine but if you are using an oil you may want to go with something that it's that might have a little bit more of a mild flavor now the final ingredient that you're going to need is yeast so let's go over the different types of yeast that are available to you at your local grocery store basically you're going to have your active dry yeast which is very common and also your instant yeast which now has become a lot more common at grocery stores because this is the yeast that is required if you're using a bread machine but you can also use instant yeast in baking anything you want when you're baking in the oven it's not just reserved for using in a bread now what's the difference basically with an active dry yeast you're going to have to allow more time for your bread to rise than if you use an instant yeast so when you use active dry yeast you're usually going to need to add 15 to 20 minutes extra onto your rise time and the other difference is that sometimes in instant yeast there are additional ingredients added to help with the rise of bread and also to help extend its shelf life and the reason for that is that this was when this was being developed and being suggested for use in a bread machine you had to put this right into your bread machine with all the other ingredients without what's called proofing it or blooming it now often with active dry yeast it's recommended that you proof or bloom your yeast and that means that you add it to warm water with a little bit of sugar and see if it starts to foam up and then you know that it's active and ready to be used to make bread I don't really worry about that I know some people really believe in proofing and blooming their yeast they feel that's very important and now what I do is if it's not expired and it's an or or old or close to its expiration date if it's pretty fresh I don't worry about it and I'll just go ahead and throw it right in with my flour but if it's close to the expiration date or maybe a little past the expiration date then yes I think that it's a good idea to add at first to your water with a little bit of sugar and see if it foams see if it's active and ready to help rise your bread now with instant yeast you can go ahead and you can throw it right in it's guaranteed to work you know right up to its expiration date and it's not recommended that you need to proof it or bloom it and so you can just throw this right in with your flour and not worry about it now I don't like amend using instant yeast that has been expired and one other thing I want to mention about the difference between instant yeast and active dry yeast is that often when you open these packages and look at them the instant yeast will look like it has a slightly finer grain I kind of find it almost a little hard to tell but it technically it does have a slightly finer grain to it and that's also why you can add it right into your bread it mixes with the water a little easier than the act of dry yeast but as I said I've never had a problem throwing the act of dry yeast in and as well but there's one other thing I want to mention instant yeast is a little more forgiving when it comes to the temperature of your water active dry yeast really likes the water to be around 110 degrees and instant yeast can take it a little hotter so if you're worried oh is my water too hard or whatever the case may be instant yeast can be a good yeast to use because it can pretty much tolerate without any damage to it a temperature up to 130 degrees Fahrenheit and I also just want to mention that in addition to these little packets if you think you're going to be baking a lot and on a regular basis you can find yeast in a big block like this I like this is instant yeast and this is by SAP this is a very nice instant yeast and sometimes you might be able to find this at your grocery store if not you can always find it online and I'll be sure to put a link in the description below and this is an act of dry yeast this is in a jar so depending if you want to go and they also sell the instant dry yeast at my grocery store in a jar as well so you can get the active or the instant so it's nice to know that you can buy it in larger sizes it'll kind of lowers the price a bit and if you're going to be using it regularly and you know that it's going to still be fresh not sitting on your shelf for years is worth it to buy it in a larger quantity well today we'll cut one of these packets they usually come you know like in three packets and sometimes they're just sold in one packet the yeast but this was in three packets I've used some of it already I made a previous video where I showed you how to make a no need bread in the round boule shape and I'll be sure to link to that in the I cards and in the description below that's very easy to make to and so we'll go ahead we'll use the instant yeast and we'll just go and dump this right into our flour there not much fanfare you just need one packet and if you're going to use a jar or a little package like this you're gonna want one a 2 and 1/4 teaspoons of the yeast whether you use the active or the instant next we'll go ahead and add in our salt and we'll add in our sugar and then we'll take a whisk and we'll just mix the yeast and the sugar and the salt with the flour until we know everything is well incorporated next we're gonna get ready to pour in our water but before we do that I just want to mention the tools that you're going to need to mix your dough now as I said this is a no need so there's really not much effort involved you can use a spatula either a silicone one like this or a wooden spatula whatever you have you can use a wooden spoon if you've got one of these cute little Danish dough whisks you can use this but this is actually geared more for when you're doing in kneaded bread and they work great if you've never tried one I highly recommend them they're very reasonable and you would never imagine that's something like this I think very funny looking would need bread but it does a great job pulling it all together especially if you don't have a stand mixer with a dough hook and all of that or you just don't feel like taking out all that equipment you can use one of these I love it but it's really overkill for a no need bread you don't need to worry about it a wooden spoon works great and if any of you are familiar with Steve at artisan bread and I'll put a link to his channel below he's a terrific bread baker and he just uses the handle of the spoon and it almost acts in many ways like a dough whisk and so that's what will does show you that today I think it's a wonderful trick and it posed the pose the flour in the water together very quickly so we'll go ahead and make a little well here and we'll pour in our water and then to that we've got our three cups of water and then to that we'll pour in our butter our melted butter all righty we got that all in there and now we just take the handle of the spoon and we just start moving all around working that water and that butter into our flour and it's going to come together very quickly I'll take a little video overhead so that you can see exactly what I'm doing and as you'll see just stir you know with the handle of your wooden spoon just keep incorporating the flour and or your spatula whatever you're using just keep going around bringing up any dough that tow any flour you may see on the bottom and it comes together very quickly now yes it's gonna be a wet sticky dough don't worry about that that's exactly what you want for a no need bread and then if you have a bench scrape you can just remove what's ever on your spoon this is just a little plastic pencil bench scrape they're very reasonable I'm sure you can find one in the kitchen store at your grocery store if not I'll put a link in the description below but there they're usually very readily available maybe 2-3 dollars at most and then take your bench crepe or your spatula or whatever you're using and just pull down any dough that may have gotten up to the sides and you just want to incorporate every little kind of last bit of dough and flour and keep working that just until you incorporate it all and that's basically it now that we got that a little mixed up literally took like 30 seconds all we're gonna do now is cover it now I'm just going to use some plastic wrap you can also use a tea towel or like a dish towel if you have that you may just want to put a little flour just flour it a little bit so that as the dough Rises depending on what size bowl you're using you don't want it to stick to your towel and this is it now we're going to put it in a war place if you have an oven that has a bread proofing option you can put it into that if you just have an oven that's turned off but you have an electric light on you can turn the oven light on and you can put it in your oven the of with the oven turned off but the electric light on if you have an oven turned off but with a pilot light you can put it there or you can just put it in a warm place maybe near your oven as your oven is maybe preheating or on top of your refrigerator or you can just cover it a little more as I said if you have the plastic wrap or a towel on top just to you know keeping the the heat as you're letting it rise you could put some towels on the bottom and some towels on the top to try to keep some warmth in another trick that you can do as I shared when we made the pool the no need pool you can warm your bowl even before you even start this process wash it in real hot water dry it well and then put in your flower and that will usually help retain some of the heat and then you can wrap it in a towel and let it rise now if you're using the instant yeast you're going to want to let this rise about an hour and a half if you're using the active yeast you're going to want to add 15 to 20 minutes to your rise time now basically what you're looking for is for it to double in size now I know that can be very intimidating to people that terminology when you're a new Baker because of new bread baker you may be looking at it and saying is a double is it not double should I let it go longer and then you worry oh my gosh is it gonna over rise and what about the finger poke Tech's test and you know all these different things I don't want you to worry about any of that a little under or over rise in the bottom and the bottom line is in the end it's gonna make about a 10% difference in your bread and if you're not a professional Baker I don't think you're going to really notice and I don't think anybody in your in your family or your friends is going to notice all they're gonna notice as we made fresh bread homemade so just plan on an hour and a half and a little longer 15 to 20 minutes and an hour and 45 minutes or an hour and 50 minutes if you use the active yeast and it's gonna be fine at that point well this rose beautifully after about an hour and a half and I'll take an overhead picture and I'll also take a picture from the side so that you can see exactly what this looks like and then you'll notice that when you take your bowl and bring it over to your counter to get ready to put into your loaf pans if you give the bowl of shake and I'll put a little video so you can see this it's gonna shake like a bowl of jell-o that's exactly what it's going to look like and that's exactly what you're looking for now what you're gonna need are two loaf pans and these are just plain old regular loaf pans they're approximately maybe eight and a half by about four and a half or so and you can use metal loaf pans you can use glass loaf pans whatever you have is fine what's most important though is that you want to grease them very well so if you're using butter grease them very well with butter if you're using some type of oil that you've maybe used in your recipe because you want to keep things dairy free grease it very well with oil this is a very important step because by greasing your pan very well is what's going to keep the exterior crust soft and then I'll show you another little trick when we take the bread out of the oven after we've baked it to how to keep the top real soft - but we'll we'll get to that after we after we bake them now the next thing that we need to do is deflate this dough and divide it into two equal portions now it is wet and sticky and we're not going to be using any additional flour so you can do this with your hands if you do you may want to give them a good greasing we're gonna have to grease them as it is to get them into their pans or if you've got your bench scrape you can do that if you've got a wooden spoon or I've got like a wooden spatula this works real well to get it down off the sides but basically what we're going to do is just start to deflate it and we're going to push into the center and get it to form into a ball and as you're deflating this and just pulling it away from the sides you're going to just pull it and kind of pull it over itself and I'll take a video overhead so you can see what I'm doing but I'm basically just kind of pulling it over itself just as we pull it away from the sides and getting it to kind of form into a bowl this we can it's not really gonna be a bowl per se but you just kind of want to get as much as you can away from the sides and get the bread basically down deflated and in the middle of your bowl now once you've got it pretty much deflated and you've turned it over on itself a few times take a little butter or whatever oil that you may have used and give your hands just rub the butter right in your hands and cover your hands really well so that they're nice and greasy this is fun now with your greased hands you're just gonna get in here and you're basically going to separate this evenly best you can into two pieces and as you work to separate these into basically two of they're to individual loaves they will kind of fall back into one another however even after you do this and I'm gonna overlay a video so that you can see when you stop doing it they will they there will be a line down the middle and so you'll know exactly now that you've divided it into two loaves to just get in there and lift out the one half now if you have a bench scraped like this it's a great time to use it if not you can certainly use your wooden spoon but what's going to come in most handy and this job is going to be your hands so you'll see so just try to scoop out about half don't worry you're gonna be adding to this just do the best you can oh my goodness look at that and then we're just gonna dump that right into our pan nothing special nothing fancy we're just going to get in there and get the rest of what we left behind for that half and again just dump it right into your pan then once you get half the dough in your pan just give it a good little shake to kind of fill all the nooks and crannies and it's going to be perfect so after you give it a shake to kind of get everything to level out if you find that there's still maybe a little nook or cranny that you don't feel the dough's expanded enough into you can get in there with your grease hands and you can just Pat it down a bit and move it around a bit to fill any area or to flatten it a little even it out whatever you want to do and that's it and now we'll get ready to fill our next bread pan all righty well now we've got both loaves of dough in our loaf pans and we want to let this rise for another 40 to 45 minutes if you're using the act of dry yeast you may need a little more time but you want to leave them uncovered but in a nice warm cozy place and what you're going to be looking for is a rise that is more or less going to be close you know there may be some doming but it will be relatively close to the edge of the pan and then we'll be ready to bake them and as you're getting closer to that 40 to 45 minute rise go ahead and pre-heat your oven to 375 degrees Fahrenheit and have your oven rack in the middle because these are gonna go on the middle rack in that 375 degree fahrenheit oven well I kept these in a nice warm cozy spot and if you notice they're just crowning like the rim of the pan I took a photograph from the sides and I'll overlay it so that you can see they don't have like a big dome like that you're not looking for that it's just when they just start to slightly dome up over the side of the pan I don't I did my best dividing the dough up I think there was a little more in this but this one is perfect this is what you're looking for just a slight dome right at the rim and you know depending on what time of year it is and what the temperature in your kitchen is you know as I said it can be about 40 minutes but it can also be less so you know especially if say you're doing this in the summer just keep an eye on it because you just don't want them to get too puffed up now we're gonna go ahead and pop them into our 375 degree oven middle rack and we're gonna let them bake about 40 to 45 minutes until they're golden brown on top well these were in the oven about 40 minutes and they look wonderful and what you're looking for is to get this nice golden brown on top and you want them to sound hear that they sound too hard on top however what we're gonna do to make them nice and soft is we're gonna take some butter and we're just going to put it in a little bit of a paper towel here to hold it and then work while they're nice and hot right out of the oven we're just gonna start rubbing butter on top and this is gonna help really make this top nice and soft well I've rubbed butter over both of them and that'll sink in and then as it cools it'll help soften up that crust making it a little more similar to the sandwich bread that you buy at the grocery store but look at how beautiful these look all shiny with that melted that butter melting on top of them well now what we're gonna do is we're gonna take them out I take them out of their pans and we're gonna put them on a cooling rack and let them cool for a bit well what I'm gonna do is they're cooling off a little bit is just flip these right out ah look at this oh they're glorious ah look at this beautiful bottom Oh looks so nice oh it's quite hot and I'm just gonna put it over here on the cooling rack and then I'll do the same thing with this one well these are still quite warm but I think we're just going to have this I send to them and see how they came so let's give a nice slice here I've got a serrated knife oh gosh cuts like butter oh my goodness look at this glorious piece of bread look at that I'll take a close-up shot so that you can see it it's gorgeous well this came beautiful and it's so soft I cut it nice and thick almost like a Texas toast but let's give it a taste and see how it is okay it's a little warm and weighted but look at that and the crust is nice and soft now mm-hmm mmm delicious you're gonna love this bread it's the perfect homemade sandwich bread it's so soft and it just melts in your mouth and now that you know how to make homemade sandwich bread you can try your hand that's our down so be sure to click on this video over here I'll show you how to make a sourdough starter from start to finish and I'll see you over there in my Texas Hill Country kitchen plum and God bless

Channel: Mary's Nest

Views: 977,455

Rating: 4.8547516 out of 5

Keywords: No Knead Sandwich Bread Recipe, No Knead Sandwich Bread, No Knead Bread Recipe, No Knead Bread, Super Soft Sandwich Bread, No Dutch Oven Bread, homemade bread recipes, homemade bread from scratch, easy bread recipes for beginners, how to make no knead bread, how to make soft bread, bread recipe, how to make bread, homemade bread recipe, easy bread recipe, easy bread recipes, homemade bread, artisan bread recipe, no knead artisan bread, marysnest, marys nest

Id: NvnQemlD_5c

Length: 27min 47sec (1667 seconds)

Published: Thu Mar 05 2020