Classic Sandwich Bread

Ingredients

● 3 cups (361g) King Arthur Unbleached All-Purpose Flour

● 3 cups (361g) whole wheat flour
● 1 cup (226g) milk (skim, 1%, 2% or whole, your choice)*
● 226g water for tangzhou
● 78g water for dough
● 100 g vegetable oil/olive oil
● ¼ cup flax
● 1 tsp salt
● 4 teaspoons instant yeast

*Mix cold milk with hot tap water to make a lukewarm liquid before adding to the remainder of the ingredients.

Instructions
1. Measure out the flour and water you’ll be using in the recipe. Now take 6 tablespoons (53g when
already mixed whole wheat and all purpose) of the measured flour and 226 g of the measured water;
put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it
thickens and forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked
mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour, 78g water, and other
dough ingredients. Proceed with the recipe as directed. Well-wrapped and stored at room temperature,
your finished bread should stay soft and fresh for up to a week.
2. To make the dough: In a large bowl, combine all of the ingredients and stir until 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.Or knead in a stand mixer for 7
minutes on low speed with the dough hook after the ingredients have been incorporated.
3. Add ¼ cup of ground flax once all the dough has been kneaded and after full gluten development. Mix
to incorporate
4. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy
though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. If
you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the
machine until it's doubled in bulk, perhaps an additional 30 minutes or so.
 5. 2x Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8"
log.
6. Place each log in a lightly greased (grease with butter) 8 1/2" x 4 1/2" loaf pan, cover the pan loosely
with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed
about 1" above the edge of the pan. A finger pressed into the dough should leave a mark that
rebounds slowly. Towards the end of the rise, preheat your oven to 350°F.
7. Bake the bread for 30 to 35 minutes, until it's 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 a digital thermometer (it should register 87/88C at the center of the loaf and usually
takes 28 -30 MIn).
8. Remove the bread from the oven, and cool it on a rack before slicing. Store the bread in a plastic bag
at room temperature for several days; freeze for longer storage.

Tips from our Bakers

● Flour is like a sponge; it can absorb moisture from the atmosphere, so the amount of water you use
can vary depending on climate and season. Use the lesser amount of water in the summer, or under
humid conditions; the greater amount in winter, or when the climate is dry.
● For added whole-grain goodness, substitute King Arthur White Whole Wheat Flour for up to half of the
all-purpose flour in this recipe.