Friday, April 4, 2014

Homemade Sandwich Bread....yummy!


Makes 2 loaves

2 teaspoons active-dry yeast or a pouch

1 cup (8 oz) warm water
2 tablespoons (1 oz) unsalted butter
1 cup (8 oz) milk - whole, 2%, or skim
2 tablespoons white sugar
1 tablespoon salt
5 1/2 - 6 1/2 cups (1 lb 9 oz - 2 lbs 3 oz) all-purpose flour

Make sure the water is warm to the touch. If you can't comfortably hold your finger in the water for several seconds, wait for it to cool. Pour the water into the bowl of a standing mixer or large mixing bowl and sprinkle the yeast over top. Let this stand for 5 minutes until the yeast is dissolved.
Melt the butter in the microwave. Stir in the milk, sugar, and salt. Pour 1 cup of flour and the milk mixture over the yeast. Stir until this comes together into a loose, lumpy batter.
Add another 4 1/2 cups of flour, reserving the remaining cup if the dough is sticky during kneading. Stir until a floury, shaggy dough is formed.
Using the dough hook attachment on a standing mixer, knead the dough for 8-10 minutes, or knead by hand.  If the dough is bubble-gum sticky against the sides of the bowl or the counter, add extra flour a tablespoon at a time until it is no longer sticky. The dough is kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked.
Clean out the mixing bowl and film it with a little oil. Form the dough into a ball and turn it in the bowl to coat it with oil. Cover the bowl and let the dough rise in a warm spot until doubled in bulk, about one hour.
Sprinkle a little flour on the counter and turn the dough out on top. Divide the dough in two and shape each half into a ball. Let the balls rest for about 10 minutes.
Grease two loaf pans or film them with non-stick cooking spray. Shape each ball of dough into a loaf  and transfer to the loaf pans.  Let the loaves rise a second time until they start to dome over the edge of the pan, 30-40 minutes.
Preheat the oven to 425° F.
Slash the tops of the loaves with a serrated knife and put them in the oven. Immediately turn down the heat to 375°F and bake for 30-35 minutes. Finished loaves will be dark golden-brown and sound hollow when tapped on the bottom. Remove the loaves from the pans and let them cool completely before slicing.

4 comments:

  1. Thanks for linking up with the Art of Home-Making Mondays :) Please join us for another week of homemaking fun!

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  2. I've been looking for a good sandwich bread recipe. I can't wait to try this out.

    ReplyDelete
    Replies
    1. Great! It's a good recipe. It may take less or more time to rise according to the room temp. Give it enough time to double the first time and then to dome over the bread pan on the last rise. I hope it turns out great. Enjoy!

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