King Arthur Bread Recipes

POTATO BREAD (KING ARTHUR) - FOREVERMAMA

Steps:

• Beat together all of the dough ingredients, using the flat beater paddle of your stand mixer, or your bread machine set on the dough cycle. If you're using a stand mixer, beat the mixture for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl twice. The mixture should start to become smooth and a bit shiny.
• Switch to the dough hook, and knead the dough at medium speed for 7 minute, stopping to scrape the dough into a ball twice; it may or may not start to clear the sides of the bowl on its own. If you're using a bread machine, let it go through its entire kneading cycle, but don't let it rise; continue with step 3, below.
• 3) Scrape the dough into a ball, and place it in a lightly greased bowl or large (greased) plastic bag. Refrigerate overnight, or for up to 24 hours.
• Remove the dough from the refrigerator, divide it in half, and shape it into two 9" logs. Place them each in a lightly greased 9" x 5" loaf pan.
• Cover the pans with clear shower caps (first choice) or lightly greased plastic wrap, and allow the dough to rise until it's crowned about 1" over the rim of the pan. Since the dough is cold, this will take anywhere from 2 to 4 hours (may take even longer depending on the temperature of your home. Refer to Note # 2 below). Towards the end of the rising time, preheat the oven to 350°F.
• Bake the loaves for 25 minutes. Tent with aluminum foil, and bake for an additional 15 to 20 minutes, until the bread is a deep golden brown, and a digital thermometer inserted into the center of one of the loaves registers at least 190°F.
• Remove the bread from the oven, and place the pans on a rack. After 5 minutes, gently turn the loaves out onto the rack to cool completely.
• Store, tightly wrapped, at room temperature for several days, or up to a week in cool/dry weather; for longer storage, wrap well and freeze.
• Note # 1: Use the lesser amount of water in summer, or in humid weather conditons, the greater amount in winter, or when it's dry out.
• Note # 2: Depending on the temperature in your home (if it's winter or summer will make a difference) it may take longer than 4 hours for bread to rise. I've placed a heating pad in-between a layer of blankets and have rested the loaf pans over the blankets. Cover pans with towel or blanket away from drafts. Basically provide a warm environment. Be careful not to try to speed it too much because this can develop a yeasty taste in bread when rushed to rise.

KING ARTHUR'S WHOLE WHEAT SANDWICH BREAD

Steps:

• Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.
• Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for about 30-45 minutes, till it crowns over the rim by an inch or so. Towards the end of the rising time, preheat the oven to 375°F.
• Bake the bread for 35 to 40 minutes, until the center registers 190F on an instant-read thermometer. Remove it from the oven, and turn out of the pan onto a rack. Allow the bread to cool completely before slicing.

ENGLISH MUFFIN TOASTING BREAD

Steps:

• Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large bowl, or the bowl of a stand mixer. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
• Pour the hot liquid over the dry ingredients in the mixing bowl. Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don't have a stand or electric hand mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
• Lightly grease an 8½×4½-inch loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.
• Cover the pan, and let the dough rise until it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, ¼-inch over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.
• Remove the cover, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F.
• Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

KING ARTHUR'S SANDWICH BREAD

Steps:

• Proof the yeast in a bit of warm water and sugar, unless you use instant or quick-rise yeast. In a large bowl, combine all ingredients and stir until the dough starts to leave the sides of the bowl.
• Transfer the dough to a lightly greased surface 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). Add a bit of additional milk or flour if needed- the dough should be soft, but not sticky.
• Transfer the dough to a lightly greased bowl, cover, and allow it to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
• Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in the lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan.
• Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it's light golden brown.
• Remove the bread from the oven, and cool it on rack before slicing. Store the bread in a plastic bag at room temperature.

OATMEAL BREAD (KING ARTHUR FLOUR)

Steps:

• Manual Method: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand for 10 min. or by mixer for 5 min. until it's smooth. Place dough in a lightly greased bowl cover and allow to rest for 1 hr. Shape as directed below. Bread Machine Method: Place all ingredients except fruit in bread maker, program machine for manual or dough, press start. Check dough for consistiency about 10 min. before the end of the 2nd kneading cycle - add flour or water if necessary. Add fruit about 3 min. before the end of the final kneading cycle. Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9" X 5" loaf pan, cover the pan and allow the dough to rise for 1 to 1 1/2 hrs. until it has crested 1 to 2 inches over the rim of the pan. Baking: Bake the bread in a pre-heated 350F degree oven for 35 to 40 min., until an instant read thermometer inserted in the center reaches 190F degrees. If bread seems to be browning too quickly, tent with alum. foil for the final 10 min. of baking time. Yield - 1 loaf.

BANANA BREAD (KING ARTHUR)

Steps:

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, beat together eggs, sugar, and oil. Blend in the mashed banana and vanilla.
• Whisk together and then sift the baking soda, baking powder, salt, cinnamon, nutmeg and flour. Add all at once to banana mixture. Mix quickly but thoroughly, then stir in the yogurt (I used sour cream) and nuts, mixing until just combined.
• Pour the batter into a greased loaf pan. Bake the bread for about 1 hour, until a cake tester inserted in the center comes out clean. If the bread begins to brown too quickly, tent it with aluminum foil after 40 minutes in the oven.
• When the bread tests done, remove it from the oven and place on rack for 15 minutes; after that, remove from pan and place on rack to finish cooling completely.

KING ARTHUR SOUR DOUGH BREAD

Steps:

• Sponge:.
• I medium mixing bowl mix starter and flour together.
• Mix in water.
• Stir for several minutes to activte gluten.
• Cover and set aside in warm place for 18-20 hours.
• When ready the sponge should have expanded by about 1/3 or more and develloped bubbles and a pleasing aroma.
• You may do this step up to 7 days ahead, then refrigerate until redy to use the sponge.
• Dough:.
• Add flour to all of sponge along with the waater, salt and yeast.
• Stir to form a shaggy mass.
• Let the mixture sit for 20-30 minutes (This resting eriod allows the flour to absorb the water and will make kneading easier and also prevent the need to add to much flour.
• Knead about 8-10 minutes by hand or 6-8 miutes in an electric mixer, it will feel firm, slightly sticky, and elastic.
• Plce dough in greased bowl, turning to cover all sides, cover bowl and set in warm place
• After an hour ad again at the 2 hour make, ently deflate and fold over few times.
• In 2-3 hours the dough should have almost doubled.
• Shaping:.
• Turn dough out onto lightly greased owrk surface. Divide dough in half, and form ech half into a roud. Let dough rest for 20 minutes covered then form the pieces into shapes you prefer.
• Place loaves seam-side up and cover. Let loaves rise for 2 more hours; dough should have almost doubled.
• Baking:.
• Preheat oven to 475F,
• Trun loaves out onto floured aker's peel or stone.
• Slash loaves several times
• Just before placing in oven spritz several times with water.
• Put into oven, sprit with water after 30 seconds, and again at 1 minute and 2 minutes.
• Turn oven temp down to 450F and bake for 18-25 minutes. Be sure bread is baked through, the crust well browned and the bread should feel firm and sound hollow whe tapped, it's internal temperature should read 195.