The Beta Bread

by Jason Davis

It’s tomato season, and what could be a better way to celebrate the red fruit than with a cool summer BLT! This recipe will help you create a classic American sandwich loaf, for all sandwich purposes!

Ingredients

2 hours until 3 cups (361 g) Flour

1/2 cup (113 g) Milk (any percent)

1/2 to 2/3 cup (113 g to 152 g) Hot Water

4 tbsps. (57 g) Melted Butter

2 tbsps. (25 g) Granulated Sugar

1 1/4 tsps.. (7 g) Salt

2 tsps. Instant Yeast

Butter or Cooking Spray for greasing

Recipe

1) For the dough: In a large bowl, mix the cold milk and hot water, then add the rest of the ingredients. Stir them all together until the dough begins to leave the sides of the bowl. Transfer the dough onto a lightly greased surface, oil your hands (using either canola or olive oil), and knead the dough until it becomes smooth and flexible (about 6 - 8 minutes).

2) Once thoroughly kneaded, transfer your dough to a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 - it becomes puffy.

3) Gently deflate the dough by pushing it down with your fist. Transfer it to a lightly oiled surface, and shape the dough into an 8-inch log.

4) Place the dough log into a lightly greased loaf pan, loosely cover the pan with lightly greased plastic wrap, and allow the bread to rise for about one hour. Towards the end of this period, preheat your oven to 350° F.

5) In your preheated oven, bake the bread until it is a light golden brown (about 30 - 35 minutes).

6) Remove the bread from the oven, and give it time to cool down before slicing.

7) Slice and enjoy!

Recipe adapted and picture from King Arthur Baking: www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe