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| Recipe from: makebetterfood Image Credit: Kevin |
Better
Sandwich Bread
“I've been
making two loaves of this bread every week for over a year. It is the best
white bread we've ever had. It makes amazing toast, great sandwiches, and
incredible French toast. It can be a little tricky the first time you make it,
but don't give up - it's well worth the effort.” Kevin
2 pounds 12
ounces bread flour (about 7 cups)
1 ounce table
salt (about 4 teaspoons)
Using a
kitchen scale, measure flour and salt into a large bowl. Mix together using a
dough
whisk.
2 cup milk
Warm milk by
microwaving until around 110°F, about 1 minute and 15 seconds on high.
Pour milk
into a separate medium sized bowl.
4 tablespoons
unsalted butter, melted
Melt butter
in microwave, about 30-45 seconds on high. Add to milk.
⅔ cup warm
water
⅓ cup honey
4 ½ teaspoons
instant yeast
Add water,
honey, and instant yeast to bowl with milk. Stir well to combine.
Pour in about
⅓ of the wet mixture into the flour. Mix well with a dough whisk until
incorporated.
Pour in another ⅓ of the liquid, stir, and repeat until
incorporated.
Knead
By Hand:
Stir well
with a dough whisk until a rough ball of dough starts to forms. Turn out onto a
clean
work surface and knead by hand until dough is smooth and satiny, about 8
to 10 minutes.
Or
Knead with Stand Mixer:
If you
prefer, you can use a mixer to knead the dough. Separate dough into two pieces.
Place
half of the dough in the bowl of a stand mixture and mix until dough is
smooth and satiny,
stopping machine two or three times to scrape dough from hook
if necessary, about 10
minutes.
Remove dough
from mixer and place onto a lightly floured work surface. knead remaining half
of dough.
Rising:
By hand, form
dough into a ball by flattening dough and folding the four corners into the
middle
of the dough. Flip over and shape into a disc.
Cooking
spray:
Lightly spray
the sides of a large bowl with cooking oil. Place dough ball into bowl and turn
several times to lightly coat dough.
Cover bowl
tightly with plastic wrap and let rise in a warm place until dough has doubled
in size,
about 1 hour.
Forming
Loaves:
Once dough
has doubled in size, punch down and separate into two pieces using a pastry
blade or a knife.
On a clean
work surface, gently stretch and press one piece of dough into a rectangle
about 13
to 15 inches long and 7 to 9 inches wide. Starting from one of the
smaller edges, roll the dough
tightly onto itself to form a spiral, cylinder
shape. Turn dough seam side up and pinch it closed.
Place dough
in greased 9-by-5-by-3-inch loaf pan and press gently so dough touches all four
sides of pan.
Cover with
plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to
30
minutes.
Baking:
3 ½ cups
water
Pour water
into an empty loaf pan or spare baking pan and place on lowest oven rack.
Position
second oven rack to be above water-filled pan in the middle of the
oven. Preheat oven to
350°F.
Remove
plastic wrap from loaf pan. Place loaf pans in oven, immediately pouring heated
water
into empty loaf pan or oven pan and close oven door. Bake until instant-read
thermometer
inserted at angle from short end just above pan rim into center of
loaf reads 195°F, about 50 to
55 minutes.
Remove bread
from pan immediately and transfer to a wire rack. Let cool completely to room
temperature, about 4 to 6 hours. Slice and serve.
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