Sandwich bread
This seems like a lot only because it’s in detail. Once you’ve done it a time or
two, it’s unbelievably easy!
PERSONAL PREFERENCES & TIPS
I use active dry yeast, because I want to be able to activate it before hand to
make sure it hasn’t gone bad.
I use all purpose flour, because I find that bread flour makes denser bread. We
prefer soft, fluffy sandwich bread.
About the water for activation - too hot will burn/kill the yeast, too cold with
not activate it. You want it steaming but not scolding to your finger. Our tap gets
very hot, so I just use that. For recipes that call for warm milk instead of water,
I will microwave it for 1 minute, then 10 seconds at a time more until it’s
steaming. You can also use your stove to get either steaming.
I prefer local honey so we get the benefits and trying to cut out the sugar - I
splurge on granulated cane sugar. Honey to sugar ratio is a 1:1 with maybe a little
less honey because it’s sweeter.
I use a stand mixer but it’s just as easy to do by hand.
INGREDIENTS
2c very warm water
1tbsp yeast
1/4c honey/sugar
- activate the yeast with these together in a measuring cup, or the bowl you
intend to mix in, should take about 10-15 minutes
2tsp salt
2tbsp melted butter
~5.5c flour *Start with 4c flour, mix until combined, add more as needed. Your
dough should feel tacky, maybe a little sticky, but not dry.
DIRECTIONS
1. Start with activating your yeast. *If using instant yeast skip this and
just add it all in one bowl together.* After your yeast is bubbly and activated,
begin adding the rest in order or out. As noted above, start with 4c of flour and
add until it looks and feels right.
2. Once it’s all combined, continue to knead for about 10 minutes, or
until the dough is smooth and stretchy. *This forms the gluten so the loaf holds
together well. Over mixing with overwork the gluten causing it to break down.
3. Use a bowl double the size of your dough ball. Use a small amount of
butter or oil to coat the bowl. Rub it around the bowl and up the sides, place your
dough in the bowl, roll the dough around to coat the dough with oil/butter. Cover
with a towel or saran wrap, place in a warm place to rise, usually about 45m to
1hr. *Sometimes I will take piping hot water in a measuring cup, place the cup next
to the bowl in the microwave and let the steam keep the microwave warm while the
dough rises. It helps to spread it up when my house is too cold.
4. Near the end of the first rise - butter two loaf pans, maybe 1/4tbsp
each.
5. Once your dough has risen - punch it down to release the air. Lightly
flour a surface to knead onto, pour out dough scrapping the sides to get as much as
you can out of the bowl. Knead a little, split into two equal parts, knead for
about 5 more minutes on each one. Gently push it into a rectangle. Roll up on the
short end tightly. Place into loaf pans and cover with a damp towel.
6. Place pans back into a warm place and let rise until it domes 1/2 to 1
inch over the loaf pans, about 30 minutes. *You have about a 30 minute window here
to get it in the oven. If it has not risen enough, it will split on the edges as it
rises in the oven. If you wait too long, it will colapse in the oven. Both still
taste fine!
7. Preheat oven to 350 F about 5 minutes before second rise.
8. Bake loaves for 30-35 minutes, until desired color on top. Flip it out
on a baking rack and tap the bottom for a hallow sound to ensure it’s done. If
using a thermometer, internal temperature should be 190-210 F. *I elevate my baking
rack with 4 cans or sometimes I use an upside down muffin pan to keep the
condensation off the bottom of the loaves.
