Monday, July 5, 2010

Perfect Sandwich Bread

How many recipes do you know where you can cut the loaf into whisper-thin (1/8”) slices, without it crumbling? Not many, I’d wager.

Perfect Sandwich Bread
based on a recipe from King Arthur's

1 1/4 to 1 1/3 cups water, depending on the time of year (more in the winter, less in the summer)
1 heaping tablespoon honey or sugar
1 1/2 teaspoons instant yeast
1/2 cup nonfat dry milk granules
2 tablespoons real butter
1 1/2 to 2 teaspoons salt
4 cups Unbleached All-Purpose Flour

Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine for white or basic bread, or for the dough cycle. Press Start.

If you're using the dough cycle, after the cycle is complete, allow the dough to continue to rise in the machine until it has really doubled in bulk. Remove the dough, shape it into a loaf, and place it in an 9" x 5" loaf pan. Let it rise until almost doubled. Bake the bread in a preheated 350°F oven for 35 to 40 minutes. Until an instant-read thermometer inserted into the center will read 195°F to 200°F.

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