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No-Knead Sandwich Bread & Ricotta Toasts

I've been baking no-knead bread for years, but this is the first time I baked it in a loaf pan instead of a large Dutch oven. This happened because my twin sister told me she found a recipe for no-knead sandwich bread and was going to bake it. After she did so successfully, I decided to make a loaf as well.

This recipe was even easier than the one I typically use. AND it comes from my friend Carey!

First, I combined all the ingredients (I halved the recipe) in a bowl with a wooden spoon: no need for a stand mixer.

Second, although the recipe requires the dough to rise for 5 hours, that's not really a negative. I have plenty of time. The dough bubbled up amazingly well.

Third, you can then put the dough into the refrigerator for days!!! This develops the flavors and gives you a bit of a breather.

The final product was lovely: salty, slightly yeasty, with soft texture. I liked the bread both as is dipped in olive oil, and also toasted. 

It's also awesome as toast! I slathered both slices with home made ricotta from my friend Sylvie, and topped one with tomatoes, basil, and salt, and the other with grapes and chocolate halva.

This recipe will definitely go into rotation.