Simple Soft Sandwich Bread (6-Ingredients, No-Knead)

Steps

1. 1Mix the dough
2. 2In a large bowl, whisk together the flour, salt, and yeast. Add the water, milk, and melted butter. Using a spatula, stir until you have a sticky, shaggy dough ball — this is an 80% hydration dough, and the dough will feel sticky upon mixing… this is right! Cover the bowl and let the dough rest for at least 30 minutes or as long as an hour.
3. 3Stretch and fold
4. 4Fill a small bowl with water. Using a wet hand, stretch and fold the dough by grabbing an edge and pulling it up and towards the center. Repeat this stretching and folding process, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. (Note: you also will likely feel little bits of the butter solidifying — this is OK.) See the video above for guidance.
5. 5Let it rise
6. 6Drizzle the dough lightly with olive oil and rub to coat. Cover the bowl and let the dough rise at room temperature until it has doubled in volume: depending on how much yeast you are using, this could take as long as 10 hours (if using 2 grams of yeast) or 2 to 3 hours (if using 8 grams of yeast).
7. 7Prepare a loaf pan
8. 8grease a 9×5-inch loaf pan with softened butter or brush with olive oil — if you are at all worried about your dough sticking to your pan, grease it with butter. If you are using a USA pan or nonstick pan, you can get away with using olive oil alone. Brush the pan with 2 teaspoons of olive oil. For ease, I have been using olive oil alone, and it works beautifully.
9. 9Coil up your dough
10. 10Deflate the dough using your hand or a flexible bench scraper, then turn the dough out onto a lightly floured work surface. Pat it into a rectangle roughly 8 by 16 inches (Note: the length isn’t as important as the width: don’t go much wider than 8 inches or you will have to squish it into your loaf pan). Starting at the small end, roll the dough into a tight coil. Transfer it to your prepared pan. Pour 1 teaspoon of olive oil over the surface and rub to coat.
11. 11Final rise
12. 12Let the dough rise until it crowns the rim of your pan: this can take as long as 3 hours (if using 2 grams of yeast) or 1 hour (if using 8 grams). When your dough begins approaching the rim, preheat your oven to 375ºF.
13. 13Bake it
14. 14Bake for 45 minutes.
15. 15Turn out onto a cooling rack and let cool completely (if you have the patience) before slicing — it is much easier to slice the bread into thin, uniform slices when the bread has cooled completely.
16. 16Store the bread in an airtight bag or vessel at room temperature for 3 to 4 days or freeze for up to 6 months.