Half-Day Sandwich Bread
A delicious golden brown, crusty loaf… A no-more-excuses wake up call that you need to start baking your own bread! This recipe will take you less than 4 hours of intermittent attention, and doesn't require a starter, any hard to find ingredients or any equipment you don't already own. And, it may even rival your favorite bakery's - especially because you made it!
you will need:
1 tsp. oil, for greasing (I suggest: walnut, canola, grape seed … one that has minimal flavor)
1 tsp. granulated sugar
1 1/2 tsp. salt
1 1/2 tsp. active dry yeast
3 - 3 1/2 cups all-purpose flour
1 1/2 cups water, warmed to 110 degrees Fahrenheit
2 cups ice
Whisk together sugar, yeast and warm water in a large bowl; set aside and let sit until yeast is foamy, about 10 minutes.
Start by adding 3 cups flour + salt and mix to combine with a wooden spoon, until dough just begins to form; let dough rest to allow flour to hydrate, about 5 minutes.
Transfer dough to a lightly floured work surface, and knead for about 10 minutes, until smooth and elastic
Transfer dough ball to a lightly greased bowl, flip the dough a few times to cover the entire ball with oil. Cover bowl with plastic wrap, and place bowl in a cupboard, cold oven or microwave for 45 minutes.
Transfer dough to a lightly floured work surface, and roughly shape into a 6 x 10 inch rectangle . Fold the 10-inch sides toward the middle so the two side meet, making a seam down the center. Then fold the shorter sides toward the center, covering the seam you just made. Return dough, seam side down, to the bowl. Cover with plastic again, and return to original place for an additional 40 minutes
Pre-heat the oven to 475 degrees Fahrenheit and place a cast iron pan on the bottom rack.
While the oven is heating, lightly flour a 9 x 5 glass bread pan. Lightly deflate the dough and transfer the dough to the prepared pan. Score the top and let it rest and continue to rise while the oven is heating - at least 20 minutes, but no more than 60.
Place the bread on the middle rack of the oven, pour the ice into the cast iron pan and shut the door immediately. Cook till the bread is crisp and deeply golden brown. Remove from oven, and while its still in the pan, cool on its side. Remove bread when cool enough to handle.
Once completely cooled, store in a paper bag then transfer to an air tight package, after a few days - Enjoy!