PERFECT SANDWICH BREAD
I have been making lots of bread lately, and this is wonderful, soft, fluffy sandwich bread. The dough had the best texture of any I made so far. No bread machine required! Even though there is no machine, it's very easy for a first time bread maker to make. Prep time does not include rising. **I am sorry you didn't have success.. I have passed this on to lots of friends and they all had lots of success! I got the recipe from a video that is VERY helpful, I add an extra tbs honey. here is the link http://www.expertvillage.com/video/19818_bread-ingredients-measure.htm
Provided by newmama
Categories Yeast Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 9
Steps:
- add yeast and a pinch of sugar (to feed the yeast) to warm water, let it sit 5-10 minutes until very foamy. water should be warm, but not hot, about 110 degrees.
- put proofed yeast into a large mixing bowl. add milk, honey, oil, and salt.
- add flour, start with 3 cups. mix with a sturdy spoon until smooth.
- add in more flour, one cup at a time until it gets to hard to stir.
- turn out dough onto a floured surface and knead for about 10 minutes adding more flour as needed. dough should be smooth, elastic and not too dry, but not sticking to your hands either.
- put dough in a greased bowl and turn it over to lightly grease it. cover the bowl with plastic wrap and a towel (you can use a damp paper towel and towel if you don't have plastic).
- sit it in a warm place (like on top of the fridge) for 1-1 1/2 hours until doubled in size.
- cut the dough in half as equal as you can. punch dough down, getting all the air out. form into a rectangle and roll up tight, tucking in the ends. it should look like a small loaf.
- place each loaf in a greased (I use shortening) loaf pan. cover again and let rise 45 minutes until about doubled in size.
- if you choose, brush with the egg for a nice glossy look (i prefer it).
- bake at 350 for 35 minutes on the middle rack (leave room, they will rise more in the oven!).
- the bread is done when it's golden and sounds hollow when you tap on it.
- remove immediately from the pans and cool on a cooling rack so the bottoms don't get soggy (check to make sure it's done by also tapping on the bottom-it should sound hollow also).
- cool at least 10 minutes before cutting.
Nutrition Facts : Calories 126.9, Fat 2.1, SaturatedFat 0.6, Cholesterol 2.4, Sodium 203.4, Carbohydrate 23.2, Fiber 1, Sugar 2.2, Protein 3.7
PERFECT SANDWICH BREAD
I created this recipe for my bread-maker but if you know how to make bread (i.e raising, knocking back ect...) then you'll be able to easily adapt it.
Provided by richardhanney
Time 5m
Yield Makes 1 Loaf
Number Of Ingredients 0
Steps:
- Place ingredients in the tin so that the yeast and salt are as far apart as possible. Adding them in the order below is best, I find.
- Water, Salt, Sugar, Butter, Flour, Yeast. Do it like this and all should be fine.
- Cook on a setting for a 900g loaf, basic white, with a light crust for easy cutting.
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- Remove the container from the bread machine. Pour 1/2 cup of the milk into a small saucepan and add the butter. Swirl the pan over moderate heat only until the butter has almost melted. Remove from the heat and cool the liquid by pouring in the remaining 1 cup of milk. If you are using the starter, stir 1/2 cup of it into the liquid; it will not break up completely. Pour the liquid (with or without the starter) into the container and, without stirring, add the salt, sugar and flour. Then make an indentation the size of a soupspoon in the flour and add the yeast. Replace the container securely and set the machine at least 1 foot from the edge of the counter. (Machines can walk when then kneading is vigorous—Julia Child's did.) Program for "dough" and start the machine. After 10 minutes of kneading, check the dough. If it feels wet and sticky, keep the machine running and sprinkle in a tablespoon or two of flour; if dry, add drops of water. When the cycle ends, after about 1 hour and 45
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- Drape a lightly floured towel over the pan. Let the dough rise at 72° to 75° until the pan is four-fifths filled; this should take no more than an hour. Meanwhile, preheat your oven to 425° and set a rack in the lower third of it.
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