Friday, January 11, 2013

Sandwich Bread - Version B

* 1 package active dry yeast
* 1 tbsp plus 1 1/2 tsp white sugar (20 g)
* 1 1/4 cup lukewarm water (110 F)
* 1 tbsp plus 1 1/2 tsp softened butter or crisco
* 1 1/2 tsp salt
* 445 g bread flour

1. In a large bowl, dissolve the yeast and sugar in the warm water.  Stir in the butter and salt and 1/3 of the flour.  Using a mixer begin the mix the dough with the bread hook.  Add the remaining flour and let it knead for approximately 8 minutes. THe dough should form and pull away from the work bowl.
2. Turn the bread onto a lightly floured surface and knead by hand briefly to ensure it is smooth and elastic.  Place the dough in a lightly oiled bowl, turn it to cover the entire ball with oil.  Cover the bowl and let it rise until doubled in volume, 60-90 minutes.
3. Deflate the dough and turn it onto a lightly floured surface.  Form it into a loaf, and place it into a lightly greased 9 x 5 loaf pan.  Cover the bread and let it rise until close to double in volume, 40-60 minutes.
4. Preheat the oven to 425 F.
5. When you put the bread in the oven, immediately turn the oven down to  375 F.  Bake the bread for 30 minutes or until the top is lightly golden brown.
6. Cool the loaf out of the pan on a wire rack.  When fully cool, wrap and store at room temperature.

We did enjoy this bread, but it was the runner up.  However, one of the major advantages of this bread is that you likely have all the ingredients on hand.  

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