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Old 05-31-2003, 04:21 PM
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Jeannie Jeannie is offline
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Join Date: Jan 2002
Location: In the piney woods of Texas
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King Arthur Sandwich Bread

Classic Sandwich Bread

For sandwiches and toast, you just canít beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and easily sliceable texture.
3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk (skim, 1%, 2% or whole, your choice)*
1/2 cup hot water*
2 to 4 tablespoons (1/4 cup) butter, margarine or vegetable oil, melted**
1 tablespoon sugar
1 1/4 teaspoons salt
1 packet active dry yeast dissolved in 1 tablespoon warm water OR 2 teaspoons instant yeast

*Mix the cold-from-the-refrigerator milk with the hot-from-the-tap water to make a lukewarm combination.

**Two tablespoons will yield a lower-fat loaf ó 4 tablespoons, a richer loaf.
Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 90 minutes, depending on the warmth of your kitchen.

Shaping: Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until itís domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Baking: Bake the bread in a preheated 350įF oven for about 35 minutes, until itís light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190įF at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. Yield: 1 loaf.
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