SANDWICH NO BREAD RECIPES

Steps:

• Stir together flour, milk, sugar, yeast, and 5 tablespoons of the melted butter in a large bowl. Stir with a wooden spoon until no dry spots remain. Cover the bowl with a clean dish towel and let stand 20 minutes. Add salt and stir until dough is sticky and elastic, about 2 minutes. Cover the bowl tightly with plastic wrap and transfer to the refrigerator; chill for 8 hours or overnight.
• Lightly coat an 8½-by-4½-inch loaf pan with cooking spray. Turn chilled dough out onto a lightly floured surface. Using lightly floured hands, shape dough into a rough oval. (Dough may be difficult to shape.) Fold short ends of oval in toward the center, pressing gently to seal. Working in the same direction as the previous fold, fold dough in half over itself, pressing gently to seal and form an 8-inch-long log. Transfer dough, seam side down, to prepared loaf pan, gently encouraging it into the pan. Cover loosely with plastic wrap that has been lightly coated with cooking spray. Let rest in a warm place (like the top of the refrigerator) until dough has risen just over the lip of the pan, about 2 hours. During the final 30 minutes of resting, preheat oven to 375°F with oven rack in lower third.
• Bake until bread is golden brown and a thermometer inserted in center of loaf registers 200°F, 40 to 45 minutes, tenting with aluminum foil after 30 minutes if bread is browning too quickly. Invert loaf onto a wire rack; turn right-side up and brush top with remaining 1 tablespoon melted butter. Let cool completely before slicing.

Steps:

• add yeast and a pinch of sugar (to feed the yeast) to warm water, let it sit 5-10 minutes until very foamy. water should be warm, but not hot, about 110 degrees.
• put proofed yeast into a large mixing bowl. add milk, honey, oil, and salt.
• add flour, start with 3 cups. mix with a sturdy spoon until smooth.
• add in more flour, one cup at a time until it gets to hard to stir.
• turn out dough onto a floured surface and knead for about 10 minutes adding more flour as needed. dough should be smooth, elastic and not too dry, but not sticking to your hands either.
• put dough in a greased bowl and turn it over to lightly grease it. cover the bowl with plastic wrap and a towel (you can use a damp paper towel and towel if you don't have plastic).
• sit it in a warm place (like on top of the fridge) for 1-1 1/2 hours until doubled in size.
• cut the dough in half as equal as you can. punch dough down, getting all the air out. form into a rectangle and roll up tight, tucking in the ends. it should look like a small loaf.
• place each loaf in a greased (I use shortening) loaf pan. cover again and let rise 45 minutes until about doubled in size.
• if you choose, brush with the egg for a nice glossy look (i prefer it).
• bake at 350 for 35 minutes on the middle rack (leave room, they will rise more in the oven!).
• the bread is done when it's golden and sounds hollow when you tap on it.
• remove immediately from the pans and cool on a cooling rack so the bottoms don't get soggy (check to make sure it's done by also tapping on the bottom-it should sound hollow also).
• cool at least 10 minutes before cutting.