You may have noticed the bread in the background of the photos of the lasagne I made the other day. It wasn’t Italian bread, but I did it eat it alongside the yummy pasta dish because I made this bread a couple days beforehand and didn’t feel it was wise to make more bread.
I’ve made white sandwich bread before, but when I saw the bread on King Arthur Flour’s fantastic blog, I knew I had to try the recipe out. This bread will now be my go-to for sandwich bread. It came out soft with a hint of sweetness, and it had a buttery, yellowish hue to it. It didn’t overpower the fillings in my sandwiches; it was easy to cut into thin slices. Also, it was perfect with my dip of oil and Italian spices (I should blog about my dip one day).
Anyway, I hope you get to try out this recipe. It’s very easy to make, and KAF has step-by-step photos of the process to make it all even easier.
TIP: Since I live alone, I don’t go through bread as fast as other households. I slice all of the bread, then I wrap the slices in foil (2 slices per foil packet), then I place the foil packets in a freezer bag, and freeze the slices until I need them. So, whenever I need a sandwich, I just take out one foil packet and heat up the slices in a toaster while I prepare the rest of the sandwich!
1 cup + 2 tablespoons to 1 1/4 cups (9-10 oz) lukewarm water (about 105 degrees F)
1 heaping tablespoon honey (or sugar, if you don’t have honey. I used honey)
2 1/4 teaspoons instant yeast
1 3/4 teaspoons salt
2 tablespoons soft butter
4 cups (17 ounces) AP Flour
1/2 cup nonfat dry milk granules (I’m going to try using ~1 1/2 cup of regular milk in place of dry milk and water)
Mix all of the ingredients in the bowl of a stand or regular mixer with the flat paddle. Scrap off the sides, if necessary. Knead the dough for 10 minutes by hand or via a dough hook. Oil lightly a big bowl or use the same stand mixer bowl with a bit of oil in it (that’s what I do!). Roll the bread around in the oil, and cover it with a towel or a shower cap. Allow dough to double in size for 60 to 90 minutes in a warm area.
While the dough is rising, butter a loaf pan (my addition). Once the dough has risen, roll the dough out into a thick, rectangular shape on a pastry mat, Silpat, or wax paper. Roll the dough into a tight log the same length as the loaf pan you’re using.
Place the rolled log of dough into the loaf pan, cover it with a towel or shower cap, and allow it to rise 1 to 1 1/2 inches over the loaf pan in about 60 minutes. During the last 30 minutes of rising, preheat the oven to 350 degrees F.
Once the dough has risen high enough, bake the bread for about 20 minutes. If it starts to get too brown on top, place foil over it and bake it for 10 more minutes. (So, a total of 30 minutes). The temperature of the dough should be between 195 and 200 degrees F.