WHITE SANDWICH BREAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 4h20m
Yield 2 loaves
Number Of Ingredients 5
Steps:
- Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in one-third of the flour until smooth. Add another third of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don't let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour.
- Knead the dough another 5 minutes, place it back in the bowl and let it rise another hour.
- Butter 2 loaf pans. Shape the dough into 2 loaves and transfer them to the prepared pans. Cover and let rise for 45 minutes.
- Preheat the oven to 400 degrees F.
- Bake the loaves until golden brown on top and cooked through, 30 to 35 minutes. Remove to a rack to cool.
CLASSIC WHITE SANDWICH BREAD
I got this recipe from one of my cookbooks and I would not change a thing. I started baking my own bread to save money but this loaf is worth twice what you pay in stores for its taste. This bread is easy to slice and is perfect for everything you would normally use bread for. If any gets old then use it for bread crumbs or croutons. Recipe is for 2 loaves.
Provided by Sphinx
Categories Yeast Breads
Time 3h10m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- In a small bowl combine water and 1/4 cup of the warm milk. Sprinkle yeast and pinch of sugar over liquid and stir. Let sit until foamy, about 10 minute.
- Combine remaining milk, butter and 2 tbs sugar, salt and 2 cups flour in large bowl and mix until creamy. I mix everything by hand but you can use a mixer on med-low for about 1 minute.
- Add yeast mixture and one cup of flour and mix by hand or beat with mixer.
- Mix or beat in remaining flour 1/2 cup at a time until the dough pulls away then switch to kneading until all the flour is mixed in, until smooth and elastic.
- Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
- Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours depending on the temperature of your kitchen.
- Lightly grease two 9X5 loaf pans.
- Turn the dough out onto a lightly floured board and divide in half.
- Pat each half into a long rectangle.
- Fold one rectangle like a letter, overlapping the short sides into the middle. Press to flatten.
- Beginning at the narrow end, roll the dough into a log and roll the log until it is the same length as the loaf pan.
- Pinch the ends and along the seam to seal and place in loaf pan seam side down.
- Repeat folding with other half of dough.
- Cover loosely with plastic and let rise until dough is about 1 inch above pan about 1 hour.
- Bake in oven preheated to 375 degrees F until loaves are golden brown and pull away from the edge of the pans, about 40 minutes.
- Turn onto racks and let cool completely.
Nutrition Facts : Calories 1697.7, Fat 24.7, SaturatedFat 13.5, Cholesterol 64.7, Sodium 3621.9, Carbohydrate 313.4, Fiber 12.3, Sugar 13.6, Protein 50.1
CLASSIC SANDWICH BREAD
For sandwiches, toast, and French toast, you just can't beat a classic American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture. I found this recipe on kingarthurflour.com. It is a wonderfully easy recipe to make with terrific results!
Provided by Southern Polar Bear
Categories Yeast Breads
Time 2h35m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mixing:
- In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
- You may need up to 2/3 cup of hot water to make a soft, smooth dough.
- Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle).
- Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
- Shaping:
- Don't punch down the dough. Transfer it to a lightly oiled work surface, and gently shape it into an 8-inch log.
- Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan.
- A finger pressed into the dough should leave a mark that rebounds slowly.
- Baking:
- Bake the bread in a preheated 350°F oven for about 35 minutes, until it's light golden brown.
- Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
- Remove the bread from the oven, and cool it on a wire rack before slicing.
- Store the bread in a plastic bag at room temperature.
Nutrition Facts : Calories 506.5, Fat 14, SaturatedFat 8.2, Cholesterol 34.8, Sodium 848.9, Carbohydrate 81.7, Fiber 4.2, Sugar 6.5, Protein 13.2
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