MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sandwich Bread
Categories: Bread, American
Yield: 1 Loaf
1 c Water (240 ml); warm,
- 110°F (43°C)
1/4 c Whole milk (60 ml); warm,
- 110°F (43°C)
2 1/4 ts Platinum Yeast
- from Red Star (7 g)
2 tb Granulated sugar (25 g)
1/4 c Unsalted butter; softened
- to room temperature
1 1/2 ts Salt
3 1/3 c All-purpose flour or
- bread flour (420 g);
- plus more as needed
Preparation time: 3 hours 20 minutes
Cooking time: 32 minutes
Whisk the warm water, warm milk, yeast, and sugar together in the
bowl of your stand mixer fitted with a dough hook attachment. Cover
and allow to sit for 5 minutes.
Add the butter, salt, and 1 cup flour. Beat on low speed for 30
seconds, scrape down the sides of the bowl with a silicone spatula,
then add another cup of flour. Beat on medium speed until relatively
incorporated (there may still be chunks of butter). Add the remaining
flour and beat on medium speed until the dough comes together and
pulls away from the sides of the bowl, about 2 minutes. If you do not
own a mixer, you can mix this dough with a large wooden spoon or
silicone spatula. It will take a bit of arm muscle!
Keep the dough in the mixer and beat for an additional 5 to 8 full
minutes, or knead by hand on a lightly floured surface for 5 to 8
full minutes. If the dough becomes too sticky during the kneading
process, sprinkle 1 ts of flour at a time on the dough or on the work
surface/in the bowl to make a soft, slightly tacky dough. Do not add
more flour than you need; you do not want a dry dough. After
kneading, the dough should still feel a little soft. Poke it with
your finger--if it slowly bounces back, your dough is ready to rise.
You can also do a "windowpane test" to see if your dough has been
kneaded long enough: tear off a small (roughly golfball-size) piece
of dough and gently stretch it out until it's thin enough for light
to pass through it. Hold it up to a window or light. Does light pass
through the stretched dough without the dough tearing first? If so,
your dough has been kneaded long enough and is ready to rise. If not,
keep kneading.
First Rise:
Lightly grease a large bowl with olive oil or nonstick spray. Place
the dough in the bowl, turning it to coat all sides in the oil. Cover
the bowl and allow the dough to rise in a relatively warm environment
for 1 to 2 hours or until double in size. I always let it rise on the
counter. Takes about 2 hours.
Grease a 9x5" loaf pan.
Shape the bread When the dough is ready, punch it down to release the
air. Lightly flour a work surface, your hands, and a rolling pin.
Roll the dough out into a large rectangle, about 8x15". It does not
have to be perfect--in fact, it will probably be rounded on the
edges. That's ok! Roll it up into an 8" log and place in the prepared
loaf pan.
Second Rise:
Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen
towel. Allow to rise until it's about 1" above the top of the loaf
pan, about 1 hour.
Adjust oven rack to a lower position and preheat oven to 350°F
(177°C). It's best to bake the bread towards the bottom of the oven
so the top doesn't burn.
Bake for 32 to 36 minutes or until golden brown on top. If you notice
the top browning too quickly, loosely tent the pan with aluminum
foil. I usually add aluminum foil over the loaf around the 20 minute
mark. To test for doneness, if you gently tap on the loaf, it should
sound hollow. For a more accurate test, the bread is done when an
instant-read thermometer reads the center of the loaf as 195 to
200°F (90 to 93°C).
Remove from the oven and allow bread to cool for a few minutes in the
pan on a cooling rack before removing the bread from the pan and
slicing. Feel free to let it cool completely before slicing, too.
Cover leftover bread tightly and store at room temperature for 6 days
or in the refrigerator for up to 10 days.
Recipe by Sally McKenney
Recipe FROM: <
https://sallysbakingaddiction.com/sandwich-bread/>
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