Recipes Soft & Fluffy Sandwich Loaf (No-Knead & No Machine) 2 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Dessert recipe: Would you like to try double chocolate cookie dough tonight? admin April 28, 2021 MALAYSIAN-STYLE CHEE CHEONG FUN October 27, 2021 New Recipe: St. Patrick’s Irish mudslide – whiskey, Baileys, ice cream! admin March 17, 2021 New Recipe: Spuds have become the latest trend to take over TikTok with more than 2.2bn views admin April 14, 2021 New Recipe: Meghan Markle, Duchess of Sussex, sweet Women’s History Month gesture admin March 28, 2021 [Instant Pot] Shredded Pineapple Chicken with Rice, Mango and Avocado October 10, 2021 About The Author More from this Author One Response juicyorange520 September 19, 2021 I like to eat handmade bread that is full of aroma and as soft and fluffy as clouds. But there is no machine at home, and it is so tiring to kneading by hand! So this issue will share a non-tiring and super easy no-knead sandwich bread. #INGREDIENTS #####Water Roux (TangZhong) – 15g High Protein Flour – 75g Water/Milk #####Dough – 225g High Protein Flour – 60g Egg Liquid (Grade A Egg) – 50g Milk/water – 3g Instant Yeast – 20g Sugar – 3g Salt – 20g Room Temperature Softened Butter/ Melted Butter #INSTRUCTIONS 1. Adding the water roux ingredients to the pot and stirring evenly. Turn on the low heat and keep stirring. Turn off the heat when the batter begins to thick, and let it cool. 2. Put the dough ingredients (except butter) into a large bowl and mix well. 3. Then add the softened butter and fold the dough by hand until the butter is evenly absorbed. 4. Close the lid or wet cloth to rest for 20 minutes. 5. Fold and pull the dough about 15 times. 6. Then close it and let it ferment for 1 hour or 2 times its size. 7. Deflate the risen dough, and then divide it into 3 portions. 8. Round it and cover with a wet cloth to rest for 15 minutes. 9. Press and use the rolling pin to deflate the dough, then roll it up and put it into the bread mold. 10. Cover with a wet cloth, or put it in the oven for final fermentation. Then close the lid after 50 minutes or risen until 90% of the mold. Take it out and preheat the oven to 190°c 11. Put the mold back into the oven and bake it at 190°c for 30 minutes. 12. It is better to slice after it was totally cool. [You can watch the ASMR instructional video here](https://youtu.be/FSRkZlUpfqc) Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.