The good news is that by Monday morning I was feeling much better - and ready to get back into the kitchen! Because I looooove the smell of fresh baked bread, because I'm a sucker for peanut butter and jelly sandwiches, and because it was Monday and just seemed like the right thing to do, I made a loaf of American style sandwich bread.
If you are looking for a good sandwich bread, this recipe is it. The crumb is dense and sturdy enough for any sandwich, but the taste is still light and fresh. I have a feeling this bread will be making a weekly appearance in my kitchen.
Ingredients
3 1/2 to 3 3/4 cups unbleached all-purpose flour, plus more for dusting the work surface
2 teaspoons salt
1 cup warm whole milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
2 tablespoons unsalted butter, melted
3 tablespoons honey
2 1/4 tsp (1 envelope) rapid rise yeast
Directions
*The "big move" meant leaving behind my beloved standing mixer, so for now I'm hand kneading and mixing. I will still include the directions for using a standing mixer, though. Let's face it, it can be done by hand but it's way easier with a mixer!
Prepare an oven by heating to 200 degrees. Once it has reached 200 degrees allow to heat for another 10 minutes then, turn the oven off. This warm oven will the perfect environment for rising dough.
In the bowl of a standing mixer, whisk together 3 1/2 cups of flour and 2 teaspoons salt. In a 2 cup measuring cup, mix together the warm milk, water, melted butter, honey, and yeast. When the yeast has dissolved and started to foam, fit the standing mixer with a dough hook. With the mixer on slow speed, pour the liquid into the flour. Once the dough comes together, increase the speed to medium and allow to knead for at least 5 minutes. Adding more flour a tablespoon at a time, if necessary. If mixing by hand, create a well in the center of the flour and pour the liquid in. Use a wooden spoon to stir together until it becomes too difficult, then use your hands. Dump the dough out onto a lightly floured surface and knead by hand for 10 minutes, or until dough is smooth and elastic. When the dough is smooth and elastic form it into a ball.
Place the dough ball into a lightly oiled bowl. Cover the bowl with plastic wrap and place it in the warmed oven. Allow to rise for 40-50 minutes, or until doubled in size.
Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Knead for a few seconds then form into an 8-inch square. Starting with the edge furthest away from you, roll the dough into a cylinder. Turn the cylinder seam side up and pinch all along the seam. Place the dough into a lightly greased bread pan seam side down. Cover with plastic wrap and place in a warm, draft free, place, for 20-30 minutes.
While the dough is rising preheat the oven to 350 degrees. Fill a baking dish with 2-cups of water and place on the bottom rack in the oven.
Bake the bread until an instant read thermometer reads 195 degrees, about 40-50 minutes. Remove the bread from the pan and place on a wire rack to cool.
Source: What's Cooking Chicago originally from The New Best Recipe
