There is something so thrilling about making dough. Call me crazy, but I have a love for all things bread. My passion for making dough started with pizza, and now continues as I explore different breads.
This bread recipe is from King Arthur. I was thrilled with the result, especially for my first time making this loaf.
I wanted to bake a tender loaf, and this definitely fit the bill. The crumb was tender, but substantial enough. We’ve toasted it, and had it with eggs, used it to make grilled cheese (amazing!), and it has even starred in our peanut butter and jelly sandwiches this week.
Best thing is that it is free of additives and preservatives that are often found in the store bought stuff. Go ahead, treat yourself and make this bread!
classic white sandwich bread
- 1 1/3 to 1 1/2 cup lukewarm water*
- 1 heaping tablespoon honey
- 2 1/4 teaspoons instant yeast
- 1 3/4 teaspoons salt
- 2 tablespoons soft butter
- 4 cups all purpose flour (17 ounces) (I used King Arthur brand)
- 1/2 cup nonfat dry milk (or 1/3 cup King Arthur brand Dry Milk)
- Combine all ingredients in order listed in a standing mixer fitted with bowl
- Mix on low until all ingredients are incorporated; switch to medium and knead for 10 to 13 minutes.
- Dough should pass the "windowpane" test - that is, you can pull out a small piece and stretch it very thin
- Place the dough ball into a greased bowl and turn so that both sides are lightly greased
- Cover the bowl, place in a draft-free area for 60 to 90 minutes until the dough is doubled in bulk
- Grease a 9x5 loaf pan and set aside
- Punch down dough and arrange into a rectangle about 9 to 10 inches in length
- Roll up jelly roll style and place into a greased 9 x 5 loaf pan.
- Cover pan and let rise until the dough has crowned over the pan, about 1 to 1/5 inches
- In the meantime, preheat the oven to 350 degrees and set shelf to lowest position (place a pizza stone on the baking rack if you have one)
- After the oven has reached the desired temperature and the bread has risen sufficiently, place the loaf pan in the oven and bake for 35 to 40 minutes (check loaf after about 20 minutes and tent with foil halfway if it becomes too dark.
*Use lesser amount in summer and greater amount in winter