It is my year of baking more recipes where yeast is involved. Looking to stretch my baking chops…it’s a challenge I welcome.
Wow, how cool it is to make homemade white sandwich bread!
The best part of baking bread is slicing it to the thickness that you want.
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Basic White Sandwich Bread
By The Kitchn
Adapted by Carmen Ortiz of Baking is my Zen
Makes 2 loaves
Oil spray, for proofing bowl and 2 loaf pans
1 packet active-dry yeast (2¼ teaspoons)
1 cup warm water (110-115 degrees Fahrenheit )
½ teaspoon sugar
1 cup milk, about 110 degrees Fahrenheit
2 tablespoons unsalted butter
2 tablespoons white sugar
1 tablespoon salt
1 cup flour
4 ½ cups all-purpose flour
ONLY IF NEEDED – use UP TO 1 cup all-purpose flour
1) OIL BOWL/PANS: Prep oiled bowl for proofing and 2 oiled loaf pans. Set aside.
2) PROOF YEAST: Pour 1 cup water (110-115 degrees) into the bowl of a standing mixer.
3) Add pinch of sugar. Mix.
4) Sprinkle the yeast over top. Mix.
5) Proof yeast for 10 minutes in a warm, draft free place. (The oven is ideal for this.)
6) Melt butter.
7) To a 1-cup measuring cup, add 1 cup milk, 2 tablespoons sugar, 1 tablespoon salt, 2 tablespoons sugar and melted butter.
8) PREP DOUGH: Microwave milk mixture to about 100 degrees Fahrenheit. Basically, warm the milk. Mix.
9) Pour milk mixture over the yeast mixture.
10) Add 1 cup of flour over the yeast mixture.
11) Mix, using a spatula, until mixture comes together into a loose, lumpy batter.
12) Add another 4 1/2 cups of flour, reserving the remaining cup if the dough is sticky during kneading. Stir by hand using a spatula until a floury, shaggy dough is formed.
13) Using the dough hook attachment on a standing mixer, knead the dough for 10 minutes on medium high speed.
14) If the dough is bubble-gum sticky against the sides of the bowl or the counter, add extra flour a tablespoon at a time until it is no longer sticky.
15) The dough is kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked.
16) Coat a large bowl with oil spray.
17) Form the dough into a ball and turn it in the bowl to coat it with oil.
18) PROOF 1: Cover the bowl and let the dough rise in a warm spot until doubled in bulk, about one hour.
19) SHAPING DOUGH: Sprinkle some flour on the counter and turn the dough out on top. Divide the dough in two and shape each half into a loose ball. Let the balls rest for 10 minutes.
20) Grease two loaf pans or film them with non-stick cooking spray.
21) Shape each ball of dough into a loaf (see tutorial by The Kitchn for step-by-step instructions) and transfer to the loaf pans. It is important that the surface of the loaves be stretched taut; this helps them rise and prevents an overly-dense interior.
22) OIL TOPS OF LOAVES: [I spray the loaf tops with oil spray.]
23) PROOF 2: Let the loaves rise a second time until they start to dome over the edge of the pan, 30-40 minutes.
24) PREHEAT OVEN: Halfway through the second rise, heat the oven to 425° Fahrenheit.
25) After 2nd proof, slash the tops of the loaves with a serrated knife. [I didn’t slash my loaves]
26) Brush loaves lightly with melted butter. [My addition]
27) Place loaves in the oven. Immediately turn down the heat to 375°F.
28) BAKE loaves for 30-35 minutes at 375 degrees Fahrenheit.
29) Finished loaves will be dark golden-brown and sound hollow when tapped on the bottom.
30) Remove the loaves from the pans.
31) BRUSH LOAVES with melted butter. [My addition]
32) COOL LOAVES completely before slicing.
33) Loaves will keep at room temperature for several days. [I keep bread wrapped in foil]
34) STORAGE: Loaves can be wrapped in foil and plastic, and frozen for up to three months.
Baking is my Zen
…sweet nibbles for the soul
Photography by Carmen Ortiz.
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Not to be used without permission.