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no knead sandwich bread recipe
- Total Time: 1170 minutes
- Yield: 1 loaf (12 servings) 1x
- Diet: General
Description
This no-knead sandwich bread recipe creates a soft, chewy, homemade loaf with a savory smoked paprika and cheddar swirl, perfect for busy individuals or new bakers. It’s designed for an overnight rise, allowing for freshly baked bread for breakfast or dinner with minimal active effort.
Ingredients
- 400 g (3.25 cups) unbleached all-purpose flour
- 3 g (1 teaspoon) active dry yeast
- 8 g (1.5 teaspoons) fine sea salt
- 350 ml (1.5 cups) lukewarm water
- 150 g (1.5 cups) sharp cheddar cheese, grated
- 10 g (2 tablespoons) smoked paprika
- 15 g (0.25 cup) fresh chives, finely chopped
Instructions
- Combine Ingredients: In a large bowl, whisk together the 400 g (3.25 cups) unbleached all-purpose flour, 3 g (1 teaspoon) active dry yeast, and 8 g (1.5 teaspoons) fine sea salt. Gradually add 350 ml (1.5 cups) lukewarm water, mixing with a wooden spoon until a shaggy, sticky dough forms, ensuring no dry flour remains.
- First Rise: Cover the bowl tightly with plastic wrap and let it rest at room temperature (ideally 20-22 degrees C / 68-72 degrees F) for 12-18 hours until visibly bubbly and nearly tripled in size.
- Prepare & Rest Dough: Lightly flour a clean work surface. Gently scrape the dough out and fold the edges towards the center to create a rough ball. Cover loosely with plastic wrap and let it rest for 15 minutes.
- Create the Swirl: In a small bowl, combine 150 g (1.5 cups) grated sharp cheddar cheese and 10 g (2 tablespoons) smoked paprika; toss until coated. Gently stretch or roll the dough into a rough rectangle (about 25×35 cm or 10×14 inches). Evenly sprinkle the cheese mixture over the surface, leaving a small border on one longer side.
- Shape the Loaf: Starting from the longer side opposite the clear border, tightly roll the dough into a log. Pinch the seam closed and gently tuck in the ends to create a neat loaf shape. Lightly flour parchment paper and transfer the loaf onto it.
- Second Proof: Carefully place the parchment paper with the loaf into a 2-quart (2-liter) Dutch oven. Cover with the lid and let the dough proof at room temperature for another 30-45 minutes until slightly puffed.
- Bake (Covered): While the dough proofs, preheat your oven to 230 degrees C (450 degrees F). Place the lidded Dutch oven (with the dough inside) into the preheated oven and bake for 30 minutes.
- Finish Baking (Uncovered): Carefully remove the lid from the Dutch oven and continue baking for another 15-20 minutes until the crust is deeply golden brown and the internal temperature reaches 93-96 degrees C (200-205 degrees F).
- Cool Completely: Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing, at least 1-2 hours, to prevent a gummy texture.
Notes
Check yeast expiration and ensure water is lukewarm (68-72 degrees F) for a robust rise. Grate sharp cheddar fresh for better melting and flavor. Store smoked paprika in a cool, dark place. For a crispier crust, ensure the Dutch oven is fully preheated. If the room is cool, place the covered bowl in an oven with the light on for warmth during the rise. Cool bread completely on a wire rack to prevent a gummy texture and tough exterior.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70 g)
- Calories: 170 calories
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 20 mg