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CLASSIC WHITE SANDWICH BREAD Recipe

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This recipe for CLASSIC WHITE SANDWICH BREAD is from The Thompson Family Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 Ounces Luke Warm Water* (1 Cup + 2 Tablespoons to 1 1/2 Cups)
1 1/4 ounces Honey (1 heaping Tablespoon)
2 1/4 teaspoons Instant Yeast
1 3/4 teaspoons Salt
1 ounces Soft Butter (2 Tablespoons)
17 ounces Unbleached Bread Flour* (4 Cups)
1 1/4 ounces Dry Milk Powder (1/3 Cup)
Directions:
Directions:
1. Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be smooth and feel bouncy and elastic under your hands.

2. Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily doubled in size.

3. Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" or 10" x 5" loaf pan.

4 Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

5. Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted into the center will read 195°F to 200°F.

6. Remove the bread from the oven, and turn it out onto a rack to cool.
Number Of Servings:
Number Of Servings:
1 Loaf
Personal Notes:
Personal Notes:
Source: King Arthur Flour *I recommend King Arthur Bread Flour because of the consistency of results. John baked this bread for our ward's Sabbath Sacrament meeting.

 

 

 

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