|A good basic white yeast bread perfect for sandwiches.|
Basic White Sandwich BreadLast night - despite the fact that it would take at minimum 3 hours, at 9:00 p.m. - I decided that I just had to have some homemade bread! If there is anything I am foodie-wise it's a carb gal for sure, and bread is one of my biggest loves. Hand me some sweet cream butter and I can literally go through a hot loaf of fresh, yeast bread in record time.
I ran across this bread at the King Arthur website and wanted to give it a try. I must say I absolutely loved it! It's a definite keeper. As soon as I pick up some more instant potato flakes, I will be making this again.
Here's how to make it.
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Adapted from a King Arthur Flour recipe
Recipe: Basic White Sandwich Bread©From the Kitchen of Deep South Dish
Prep/Inactive time: 2 hrs|Cook time: 40 min | Yield: 1 loaf
- 2-1/2 teaspoons of yeast
- 1 cup of warm water (100 to 110 degrees)
- 3 cups of bread flour
- 1/4 cup nonfat dry milk
- 1/2 cup instant mashed potato flakes
- 3 tablespoons of granulated sugar
- 6 tablespoons unsalted butter, melted
- 1-1/4 teaspoons of salt
Proof yeast in 1/4 cup of the warm water for 5 minutes or until puffy. Combine flour, dry milk, potato flakes, and sugar together in mixer bowl; turn mixer on number 2 setting and add the yeast mix, remaining water, butter and salt. Mix for 7 minutes.
Flatten dough down into bowl, spray top of dough and side surfaces of bowl lightly with nonstick cooking spray, cover mixer with a thick towel and let rise 1 to 2 hours, or until doubled.
Deflate and shape into a flat 8” wide rectangle, fold in sides about 1/2 inch and roll up into a log, pressing together as you roll. Spray an 8 x 4 inch loaf pan with non-stick cooking spray and place dough into it seam side down. Spray a piece of plastic wrap with cooking spray and place loosely over the loaf pan.
Allow the bread to rise in a draft free spot for about an hour or until it has a 1-1/4 inch crest over the rim of the pan. Preheat oven to 350 degrees F. Bake for 15 minutes, then place a loose tent of aluminum foil over the top and continue baking for another 20 to 25 minutes or until golden brown. Internal temperature should measure at 190 degrees F on a quick read thermometer.
Remove from oven, loosen all around the edges and turn bread out to a rack to cool completely. If desired, brush top of bread with butter for a soft crust. Allow to cool completely before slicing and once cool, wrap tightly in plastic wrap or place into a Ziploc bag to keep fresh.
Cook's Notes: I use White Lily flour. This is just one method of shaping a bread loaf. You can also simply shape it into a loaf without flattening and rolling the dough.
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