Sabrinas Sandwich Bread Recipes
SABRINA'S SANDWICH BREAD
Use this recipe when making our Grilled Burgers with Maytag Blue Cheese and Heirloom Tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 6
Steps:
- Sprinkle yeast over warm water in the bowl of an electric mixer fitted with the paddle attachment. Add honey, butter, and salt; whisk until yeast is dissolved. Let stand until foamy, about 5 minutes.
- Add 3 cups flour; mix on low speed until smooth, about 3 minutes. Add 3 more cups flour; mix until incorporated.
- On a lightly floured surface, knead dough, adding up to 1 cup more flour as needed; knead until smooth, elastic, and slightly sticky, about 5 minutes. Let rise in a large buttered bowl covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
- Preheat oven to 400 degrees. Butter two 4 1/2- by-8 1/2-inch loaf pans. Punch down the dough; transfer to a lightly floured surface. Divide dough in half. Gently knead each piece until smooth. Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
- Place loaves, seam sides down, in buttered pans. Let rise just until dough reaches tops of pans, 15 to 20 minutes. Brush tops of loaves with butter. Bake until golden brown and hollow-sounding when tapped on bottom (briefly turn out loaf to test), 35 to 45 minutes. Let cool slightly in pans on wire racks; unmold. Let cool until just warm before slicing.
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- Whisk the warm water, warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
- Add the butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
- Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
- Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
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