White Sandwich Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 1/2 teaspoons instant yeast7/8 to 1 1/8 cups lukewarm water*3 cups King Arthur Bread Flour1 1/4 teaspoons salt3 tablespoons sugar6 tablespoons unsalted butter or margarine, room temperature1/4 cup nonfat dry milk1/2 cup potato flour
* Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
I use the dough cycle on my bread machine. Place the ingredients in the bread pan according to the manufacturer's instructions.
Gently deflate the dough, and shape it into an 8" log.
Transfer the log, smooth side up, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.
Allow the bread to rise till it's crested about 1 1/4" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1 1/4" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.
Bake the bread for 15 minutes. Tent it lightly with aluminum foil, and bake for an additional 20 to 25 minutes, till the crust is golden brown, and the interior temperature measures 190°F on an instant-read thermometer.
Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. As soon as it's completely cool, wrap it tightly in plastic wrap; or in a plastic bag, air pressed and fastened securely at the top.
Hands-on time: 25 mins.
Baking time: 35 mins. to 40 mins.
Total time: 3 hrs 15 mins.
Yield: 1 loaf, 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user JONMOSS.
I use the dough cycle on my bread machine. Place the ingredients in the bread pan according to the manufacturer's instructions.
Gently deflate the dough, and shape it into an 8" log.
Transfer the log, smooth side up, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.
Allow the bread to rise till it's crested about 1 1/4" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1 1/4" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.
Bake the bread for 15 minutes. Tent it lightly with aluminum foil, and bake for an additional 20 to 25 minutes, till the crust is golden brown, and the interior temperature measures 190°F on an instant-read thermometer.
Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. As soon as it's completely cool, wrap it tightly in plastic wrap; or in a plastic bag, air pressed and fastened securely at the top.
Hands-on time: 25 mins.
Baking time: 35 mins. to 40 mins.
Total time: 3 hrs 15 mins.
Yield: 1 loaf, 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user JONMOSS.
Nutritional Info Amount Per Serving
- Calories: 151.3
- Total Fat: 4.3 g
- Cholesterol: 11.7 mg
- Sodium: 257.4 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 1.0 g
- Protein: 3.4 g
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