Making bread has always struck me as an impossible job. Something Martha Stewart could do in her sleep, but I, a mere mortal, should not attempt.
I was introduced to this Toast and Sandwich Bread recipe by my wonderful sister-in-law. Since I have yet to find legitimate town bakery or even a loaf of bread in the grocery store that I love, I decided to tackle the art of bread making. Don’t believe the hype! It’s an easy process with great results: delicious bread and a great sense of accomplishment!
This recipe uses simple ingredients that are on hand.
*The King Arthur Flour is a necessity. This recipe is created for their brand of flour, and this particular ingredient should not be substituted.
2 teaspoons instant yeast
2 tablespoons sugar
1 cup lukewarm milk
1 1/2 teaspoons salt
3 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons melted butter
Using a stand mixer, combine all of the ingredients and mix for 2 minutes. Switch to the dough hook, and knead for 10 minutes. If working by hand, knead the dough until it is smooth and soft.
Transfer the dough to a lightly greased bowl, cover it with a towel, and allow it to rise about 1 hour, or till it’s doubled in bulk. Shape the dough into a rectangular loaf, and place it in a greased 8 1/2 x 4 1/2-inch loaf pan. Cover the dough with lightly greased plastic wrap, and allow it to rise for about 1 hour, or until it’s crowned 1 to 2 inches over the rim of the pan. I let mine sit over night. It actually took that long for it to double. Don’t be discouraged if the magic doesn’t happen in 1 hour!
Preheat the oven to 350°. Bake for 35 to 40 minutes, or until it tests done (its internal temperature will read 190°F on an instant-read thermometer).
Let bread cool after removing from the pan and cut off a slice to enjoy! There is nothing better than a little butter and homemade bread.
If you would like to print this recipe or see more delish recipes like this one, go to KingArthurFlour and browse. Happy baking!