Method

In large bowl, whisk together 5 cups of the flour, salt and yeast. Stir in lukewarm water until well combined. Cover with plastic wrap; let rise in warm draft-free place until bubbly and doubled in bulk, about 12 hours.

Make-ahead: Let rise for up to 18 hours.

Sprinkle work surface with 1/4 cup of the remaining flour. Scrape dough onto work surface; sprinkle 1/3 cup of the remaining flour over top. Cover with tea towel; let stand for 15 minutes.

Using floured hands, gently press dough out into 1/2-inch (1 cm) thick rectangle, sprinkling with up to 1/4 cup of the remaining flour if dough is too sticky.

Cut in half crosswise. Roll each half into scant 8- x 4-inch (20 x 10 cm) cylinder; place, seam side down, in greased nonstick 8- x 4-inch (1.5 L) loaf pan. Cover loosely with lightly greased plastic wrap; let rise in warm draft-free place until almost doubled in bulk, about 1-1/2 hours.

Bake in 425 F (220 C) oven for 10 minutes. Decrease heat to 375 F (190 C); bake until light golden and loaves sound hollow when tapped, about 30 minutes.

Transfer to racks; serve warm or let cool.

Make-ahead: Let cool completely. Slice loaves; wrap in plastic wrap and freeze in resealable freezer bag for up to 3 weeks.

Flavour Boosters

Cheese and Herb Sandwich Bread

Follow first three paragraphs. Stir together 1 cup shredded extra-old Cheddar cheese, 1 cup grated Parmesan cheese and 2 tbsp chopped fresh thyme; set aside 1/4 cup for topping. Sprinkle rectangle with remaining cheese mixture; knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe, sprinkling dough cylinders in pans with reserved cheese mixture.

Rosemary and Garlic Sandwich Bread

For Easy No-Knead White or Whole Wheat Sandwich Bread: Follow first three paragraphs. Sprinkle rectangle with 2 tbsp minced fresh rosemary and 4 cloves garlic, pressed. Knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe.

Cinnamon Raisin Sandwich Bread

Follow first three paragraphs. Sprinkle rectangle with 1 1/2 cups raisins and 1 tbsp cinnamon. Knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe.

Sun-dried Tomato and Olive Sandwich Bread 

Follow first three paragraphs. Sprinkle rectangle with ⅓ cup finely chopped Kalamata olives and ⅓ cup finely chopped drained oil-packed sun-dried tomatoes. Knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle; continue with recipe.