No-Knead Sandwich Bread
I like to eat handmade bread that is full of aroma and as soft and fluffy as clouds. But there is no machine at home, and it is so tiring to kneading by hand! So this issue will share a non-tiring and super easy no-knead sandwich bread.
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Print Pin Servings: 460 g
Calories: 149kcal
INGREDIENTS
Water Roux (TangZhong)
- 15 g High Protein Flour
- 75 g Water/Milk
Dough
- 225 g High Protein Flour
- 60 g Egg Liquid Grade A Egg
- 50 g Milk/water
- 3 g Instant Yeast
- 20 g Sugar
- 3 g Salt
- 20 g Room Temperature Softened Butter/ Melted Butter
INSTRUCTIONS
- Adding the water roux ingredients to the pot and stirring evenly. Turn on the low heat and keep stirring. Turn off the heat when the batter begins to thick, and let it cool.
- Put the dough ingredients (except butter) into a large bowl and mix well.
- Then add the softened butter and fold the dough by hand until the butter is evenly absorbed.
- Close the lid or wet cloth to rest for 20 minutes.
- Fold and pull the dough about 15 times.
- Then close it and let it ferment for 1 hour or 2 times its size.
- Deflate the risen dough, and then divide it into 3 portions.
- Round it and cover with a wet cloth to rest for 15 minutes.
- Press and use the rolling pin to deflate the dough, then roll it up and put it into the bread mold.
- Cover with a wet cloth, or put it in the oven for final fermentation. Then close the lid after 50 minutes or risen until 90% of the mold. Take it out and preheat the oven to 190°c
- Put the mold back into the oven and bake it at 190°c for 30 minutes.
- It is better to slice after it was totally cool.
INSTRUCTIONS VIDEO
NUTRITION
Serving: 1slice | Calories: 149kcal | Carbohydrates: 24.3g | Protein: 5.2g | Fat: 2.9g | Saturated Fat: 1.6g | Cholesterol: 34mg | Sodium: 176mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 3.8g | Calcium: 13mg | Iron: 1mg
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