No Knead Sandwich Bread

No Knead Sandwich Bread Glass Bread Pans Stand mixer 1 cup water, 110F, may use milk if desired. 1/4 cup butter, melted and cooled 2-½ cups flour, may need more or less. May substitute bread flour or 2 1/4 cups flour + 2 tablespoons gluten 2 tablespoons sugar 1 teaspoon salt, Kosher 1 tablespoon yeast, or 1 packet. May use active dry or rapid rise Whisk together flour, sugar, salt and yeast in a large bowl. Add water and butter. Stir 500 strokes or mix in a stand mixer about 5 minutes – dough will be wet and sticky. Cover with a cloth and let rise until doubled – about 1 hour. Stir down and scoop into greased loaf pan. Let rise until doubled – 30 minutes. Preheat oven to 350F. Bake for 30 minutes or until done Notes You can let the batter rise overnight in the refrigerator if you want. Cover with greased plastic wrap. Store tightly covered at room temperature for 2 days. Freeze for up to 3 months. For lighter, more soft and fluffy bread replace 2 tablespoons of flour with the same amount of vital wheat gluten. Sugar can be replaced with honey, maple syrup, molasses, brown sugar, agave, or other natural sweetener. You can use 110F milk or potato water for the liquid in this recipe.