One of the easiest ways to cut the family food budget is by buying your flour in bulk and making your own bread from scratch. As a busy, homeschooling mom of 7, I have found this super fast, overnight white/whole wheat sandwich bread a real life saver. There is no kneading, only mixing well the night before.
This recipe will fill TWO large loaf pans (11″ x 4″) and will last our family for two days.
I hope you enjoy this basic bread recipe.
Enjoy!
-Janelle
Large Family No-Knead Overnight White/Whole Wheat Sandwich Bread
Prep time
Cook time
Total time
This makes 2 large loaves (11" x 4")
Author: Parsnips and Parsimony
Serves: 24
Ingredients
- 6 cups white flour
- 2 cups whole-wheat flour
- 5 Tbsp sugar
- 3 Tbsp salt
- ¼ tsp instant yeast
- 6 Tbsp unsalted butter, melted
- 4 cups room-temperature water
Instructions
- Day 1:
- In a very large bowl, mix all your dry ingredients together
- Add butter and water
- Using a dough whisk or wooden spoon, mix well until dough comes together, about five minutes
- Scrape down the sides of the bowl
- Drizzle top of dough with a little melted butter or oil
- Cover bowl tightly with plastic wrap
- Let sit on counter for 12-18 hours, depending on how cool or warm you kitchen is
- Day 2:
- Vigorously stir the dough until it deflates
- Grease loaf pans
- Divide dough evenly between the two loaf pans
- Cover pans with plastic wrap and let stand for 45-60 minutes or until the dough nearly reaches the top of the pan rim
- Preheat oven to 425 degrees
- Gently remove plastic wrap from pans and allow bread to rise ¼" above rim of pan
- Bake in middle of preheated oven for 25-35 minutes
- Bread should be well browned and sound hollow when tapped
- Also bread to cool 10 minutes before removing from pan
- Cool on wire rack
- Cool completely before slicing
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