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Basic White Sandwich Bread :www.howtobaker.com http://www.howtobaker.com/recipes/yeast-bread/basic-white-sandwich-bread/
February 17, 2011
Rise Time: about 4 – 4 1/2 hours Bake Time: 40-45 minutes Yield: two 8 X 4-inch loaves Recipe inspired by: The Bread Bible Tearing into a freshly baked loaf of bread is truly one of life’s simple pleasures. This traditional white bread makes an excellent loaf for sandwiches and is very easy to make. Thankfully, this recipe makes two loaves because we often eat one entire loaf as soon as it comes from the oven! The dry milk and butter help trap the bread’s moisture which produces a very soft interior crumb. This bread lasts for several days and is perfect for the iconic school lunch staple of peanut butter and jelly. VN:F [1.9.6_1107] Rating: 0.0/5 (0 votes cast) | | Print
Ingredients: Dough Starter Ingredients
Volume Grams 2-1/4 cups (+) 341 Unbleached, all-purpose flour 2-1/2 tablespoons Water, room temperature (70-90° F) 1-3/4 cups 405 2 tablespoons (+) 45 Honey 1 teaspoon Instant Yeast 3/4 teaspoon 2.4 Flour and Dough Mixture Ingredients
Volume Grams 2 cups (+) Unbleached, all-purpose flour 311 3 tablespoons Nonfat dry milk 1/4 cups 40 Instant yeast 3/4 teaspoons 2.4 Unsalted butter, softened 9 tablespoons 128 Salt 2-1/4 teaspoons 15
Directions:
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1. In a large mixing bowl, whisk together the flour, water, honey and yeast. Whisk until the mixture is smooth and the consistency of a thick batter, about 2 minutes. Scrape down the sides of the bowl and set aside. 2. In a medium bowl, whisk together all but 1/4 cup flour, dry milk and yeast. Gently pour the flour mixture on top of the starter. Spread out the flour until it is level but do not mix it in. Tightly cover the bowl and allow it to rest at room temperature for 1 – 4 hours. 3. While the mixture is fermenting, the starter will bubble through the flour layer. This is the sign of a perfectly healthy dough. Making the Dough 4. Once the dough has fermented, add the salt and butter to the bowl. Use a mixing spoon to stir the mixture until all the flour is moistened. Using the spoon, knead the dough in the bowl until it comes together. 5. Scrape the rough dough onto a floured counter. Knead for 5 minutes to begin developing the gluten structure. Try to use as little of the reserved 1/4 cup flour as possible. Cover the dough with a bowl and allow it to rest for 20 minutes. 6. Knead the dough for another 5-8 minutes, or until it becomes smooth and elastic. The dough should be slightly sticky. If it is still very sticky, add a small amount of flour.
7. Transfer the kneaded dough to a dough rising bucket or mixing bowl sprayed with nonstick cooking spray. Tightly cover the container and allow the dough to rise until doubled, about 1 1/2 – 2 hours.
8. When doubled in size, transfer the dough to a lightly floured counter and give gently shape it into a rectangle. Try to maintain as much air as possible in the dough. Pull out and fold the dough over on itself from all four sides to form a tight package. Place dough back in the container and allow it to rise again until doubled in size, about 1-2 hours.
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Shaping the Dough 9. Transfer the dough onto a lightly floured counter. Cut the dough in half. Working with one piece at a time, gently stretch the dough into a large rectangle. 10. With the long side facing toward you, start with one of the short ends and roll up the dough. Pinch together the seam to create a good seal. Roll the dough back and forth a few times to stretch it out. 11. Turn the dough so the seam is facing the counter. About 1-2 inches in from each end, gently tuck under the sides to make smooth ends. Place the shaped dough into loaf pans sprayed with nonstick cooking spray or butter. Loosely cover the pans and allow the dough to rise until doubled, about 1 1/2-2 hours. 12. While the dough is rising, preheat the oven to 350° F at least 45 minutes before baking. Place the risen loaves in the oven and bake for 45-50 minutes, or until golden-brown in color. A wooden skewer inserted in the center will come out clean and a kitchen thermometer will read 210° F when the loaves are finished. 13. Remove the bread from the loaf pans and place them on a wire rack to cool until barely warm.
Related Techniques: Measuring flour
Baker’s Tips: If you do not have instant yeast, you can substitute with active dry yeast. Just multiply the necessary amount of instant yeast by 1.25 to get the correct amount of active dry yeast. This recipe can also be made with fluid milk instead of dry milk. Simply replace 1 cup of the water with 1 cup milk that has been scalded and cooled to lukewarm temperature (about 115° F). Got a tip to share? Let us know.
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