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Classic Sandwich Bread

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Classic Sandwich Bread

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Classic Sandwich Bread Recipe Classic Sandwich Bread Recipe

For sandwiches, toast, and French toast, you simply can not beat a vintage American sandwich loaf, with its creamy-white internal, golden crust, and cushy, simply sliceable texture.

At a look

Prep
Bake
Total
Yield
1 loaf, about 16 servings

Nutrition knowledge

Ingredients

  • three cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup milk (skim, 1%, 2% or complete, your selection)*
  • 1/2 to two/three cup sizzling water, sufficient to make a cushy, easy dough* (see “guidelines,” underneath)
  • 1/four cup melted butter or vegetable oil
  • 2 tablespoons sugar
  • 1 1/four teaspoons salt
  • 1 packet energetic dry yeast dissolved in 1 tablespoon heat water OR 2 teaspoons immediate yeast
  • *Mix chilly milk with sizzling faucet water to make a lukewarm liquid earlier than including to the rest of the components.

  • 12 three/four oz King Arthur Unbleached All-Purpose Flour
  • four oz milk (skim, 1%, 2% or complete, your selection)*
  • four to five three/eight oz sizzling water, sufficient to make a cushy, easy dough* (see “guidelines,” underneath)
  • 2 oz melted butter or 1 three/four oz vegetable oil
  • 7/eight ounce sugar
  • 1 1/four teaspoons salt
  • 1 packet energetic dry yeast dissolved in 1 tablespoon heat water OR 2 teaspoons immediate yeast
  • *Mix chilly milk with sizzling faucet water to make a lukewarm liquid earlier than including to the rest of the components.

  • 361g King Arthur Unbleached All-Purpose Flour
  • 113g milk (skim, 1%, 2% or complete, your selection)*
  • 113 to 152g sizzling water, sufficient to make a cushy, easy dough* (see “guidelines,” underneath)
  • 57g melted butter or 50g vegetable oil
  • 25g sugar
  • 1 1/four teaspoons salt
  • 1 packet energetic dry yeast dissolved in 1 tablespoon heat water OR 2 teaspoons immediate yeast
  • *Mix chilly milk with sizzling faucet water to make a lukewarm liquid earlier than including to the rest of the components.

Instructions

  1. To make the dough: In a big bowl, mix the entire components and stir till the dough begins to depart the perimeters of the bowl. Transfer the dough to a flippantly greased floor, oil your palms, and knead it for six to eight mins, or till it starts to turn into easy and supple. Or combine and knead the dough the use of an electrical mixer or meals processor, or in a bread gadget set to the dough or guide cycle.
  2. Transfer the dough to a flippantly greased bowl, quilt the bowl, and make allowance the dough to upward push till puffy although no longer essentially doubled in bulk, about 1 to two hours, relying at the heat of your kitchen. If you are the use of a bread gadget, permit the gadget to finish its cycle, then depart the dough within the gadget till it is doubled in bulk, possibly an extra 30 mins or so.
  3. Gently deflate the dough and switch it to a flippantly oiled paintings floor. Shape the dough into an eight” log.
  4. Place the log in a flippantly greased eight 1/2″ x four 1/2″ loaf pan, quilt the pan loosely with flippantly greased plastic wrap, and make allowance the bread to upward push for approximately 60 mins, till it is domed about 1″ above the brink of the pan. A finger pressed into the dough will have to depart a mark that rebounds slowly. Towards the top of the upward push, preheat your oven to 350°F.
  5. Bake the bread for 30 to 35 mins, till it is mild golden brown. Test it for doneness through getting rid of it from the pan and thumping it at the backside (it will have to sound hole), or through measuring its internal temperature with a virtual thermometer (it will have to check in 190°F on the middle of the loaf).
  6. Remove the bread from the oven, and funky it on a rack earlier than chopping. Store the bread in a plastic bag at room temperature for a number of days; freeze for longer garage.

Nutrition Information

  • Serving Size43g
  • Servings Per Batch16
Amount Per Serving:
  • Calories120
  • Calories from Fat30
  • Total Fat3g
  • Saturated Fat2g
  • Trans Fat0g
  • Cholesterol10mg
  • Sodium190mg
  • Total Carbohydrate19g
  • Dietary Fiber1g
  • Sugars2g
  • Protein3g

* The vitamin knowledge equipped for this recipe is made up our minds through the ESHA Genesis R&D device program. Substituting any components might trade the posted vitamin knowledge.

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